How do you use it?

I heard from a local that you can cut it up in long strips, dip it in melted butter, then roll it in crushed Ritz crackers, and toss into a 400 degree oven for 20.  We had salmon that way the other night at a get together with the newbies here that were new to the profession and or new to the island.

Personally, I try to stay away from unnecessary butter use in my own cooking.  I liked it that way on Saturday, but for daily use, I just don't want to have problems down the road.  So I tried a variation.

Cut off the skin, cut it into slices, dip in egg, roll in smashed saltine crackers, bake, then toss into a homemade Syrian bread cover, and gyro it up baby.   

Salmon, a garlic/dill yogurt sauce with stewed tomatoes.  A lovely match.  Viola, salmon gyros.  Had I have taken my time with the bread, I would have pockets to stuff the contents in.  Learning to cook in humidity will take time and an evening without a billion things packed into it.

The end result was scrumptious.  We'll have to start sprouts and top it with those next time.  A nice change on the, what to do with a freezer full of fish and limited options business.

Yum town.