Packed with healthy fats, plus lots of vitamins and minerals, salmon is not only healthy but extremely versatile as this recipe collection proves. Cooking it seems to intensify the taste to the point that it gets too strong for me. However, I have on occasion had cooked Salmon that was very mild that was a lighter shade of pink in color that did not taste to fishy once cooked. I did this recipe (with the apple filling) twice now and my dough never gets flaky and awesome like yours.
Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan.
I tried …