Instructions: Given a passage and a query based on the passage, generate an unambiguous, concise and simple answer to the query from information in the passage. Note that the answer may not be present in exact form.
Input: Here’s the Cooking Light version of my favorite salmon preparation: Combine 3 tablespoons white miso paste, 2 tablespoons sugar, 2 tablespoons sake, 2 tablespoons olive oil, and 1 teaspoon lemon juice. Brush this mixture over 4 (6-ounce) frozen salmon fillets. Broil fillets until the tops are charred, about 12 minutes. Cover pan with foil, and broil an additional 15 minutes or until desired degree of doneness. Carefully thawed frozen salmon can be nearly indistinguishable from fresh-caught, but careful thawing takes time. So what happens if you cook salmon fillets straight from the freezer? I tried it out, rubbing a frozen fillet with my miso marinade and placing it under the broiler. I plan to bake (roast) simple salmon fillets (evoo & salt & pepper) in a 375 oven while cooking another dish needing that temp. About how... A: Not in the least. The best lesson my high school physics teacher ever taught me was that it’s OK to be lazy. Well, not quite. What he said was, “If you can get the same results the fast and easy way as with the hard and laborious way, do it the easy way.”. Case in point: cooking salmon. Share “The Best Salmon You've Ever Had Is Slow-Baked in Just 22 Minutes” on Facebook; Share “The Best Salmon You've Ever Had Is Slow-Baked in Just 22 Minutes” on Twitter; Share “The Best Salmon You've Ever Had Is Slow-Baked in Just 22 Minutes” on Pinterest What's more, if you cook the salmon in single-serving portions (instead of one large piece) and choose the optimal oven temperature, slow-baking can actually be pretty fast. Q: I buy my salmon prefrozen—should I be ashamed? A: Not in the least. The best lesson my high school physics teacher ever taught me was that it’s OK to be lazy. Well, not quite. What he said was, “If you can get the same results the fast and easy way as with the hard and laborious way, do it the easy way.” Case in point: cooking salmon. One of my favorite quick dinners is salmon fillets coated in a sweet miso and sake and cooked under the broiler until charred on the outside and medium-rare in the center. It takes about half an hour, start to finish. Get dinner on the table in just 20 minutes with a recipe for Oven-Baked Salmon from Food Network, and serve it with a Toasted Almond Parsley Salad. Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired. Toasted Almond Parsley Salad: Share “The Best Salmon You've Ever Had Is Slow-Baked in Just 22 Minutes” on Twitter; Share “The Best Salmon You've Ever Had Is Slow-Baked in Just 22 Minutes” on Pinterest; Share “The Best Salmon You've Ever Had Is Slow-Baked in Just 22 Minutes” on Google+; Email “The Best Salmon You've Ever Had Is Slow-Baked in Just 22 Minutes” Query: how long do you salmon in oven
Output:
20 minutes with a recipe for Oven-Baked Salmon from Food Network, and serve it with a Toasted Almond Parsley Salad.