| 1. | Place flesh side down in a microwave-proof dish with a little water.
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| 2. | Turn and sear on flesh side about 1 { minutes, until browned.
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| 3. | Heat the pan until hot and add the salmon, flesh side down.
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| 4. | Place pieces, flesh side down, in a microwave-proof dish with a little water.
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| 5. | These were first laid face-up, which is flesh side exposed to the sun.
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| 6. | Pack a thin layer of potatoes on the flesh side of each fillet.
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| 7. | Flip the fillets, flesh side down, then remove them to a warm platter.
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| 8. | Spread mustard mixture on the flesh side of the salmon.
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| 9. | The rose is created by wrapping the peel in reverse order, flesh side in.
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| 10. | Marinate salmon fillets, flesh side down in marinade, 2 to 3 hours in refrigerator.
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