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Hold in the oven for up to 30 minutes. When it's ready, eat it immediately, and eat it all -- especially if it's fried. Fried foods turn to mush as leftovers, so enjoy it in all its crispy glory.
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Accidents in the world of food can occasionally lead to the discovery of something delicious, but most of the time cooking mistakes lead to undercooked roasts, spreading cookies and inedible eats.
Sliced raw salmon rolled with rice and sometimes nori (seaweed) as makizushi or placed on top of rice as nigiri sushi, served with garnishes. Usually eaten by dipping in soy sauce and wasabi. Kippered salmon Hupa, Karuk, Yurok: Salmon smoked using fruitwood until cooked on the outside but raw on the inside, then canned and pressure cooked.
Salmon species residing in or migrating through the Puget Sound to spawning streams include Chum (O. keta), Coho (O. kisutch), Chinook (O. tshawytscha), Sockeye (O. nerka), and Pink salmon (O. gorbuscha). Pacific salmon require freshwater rivers for spawning and most major tributaries of the Puget Sound have salmon, steelhead and cutthroat ...
[9] [10] Adult salmon may survive otherwise critical numbers of sea lice, but small, thin-skinned juvenile salmon migrating to sea are highly vulnerable. On the Pacific coast of Canada, the louse-induced mortality of pink salmon in some regions is commonly over 80%. [11]
Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. Add garlic to the skillet and cook until fragrant, 1 minute.
In a small mixing bowl, mix dry ingredients. Preheat toaster oven to broil-high. On oven’s baking sheet place half of the oil and spread across surface.
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