How "done" should restaurant salmon be?
September 26, 2011 3:33 PM Subscribe
How "done" should restaurant salmon be? How should my friend ask for it to be less done?
A friend and I both like salmon and often order it when we eat out. She always complains that hers is overdone. I have only felt mine was overdone once (and underdone once) that I can remember in the 30+ times I have ordered it. Is one of us "correct" or is it just a matter of preference, like with steak? When I felt it was overdone, it was chewy and when I felt it was underdone, it was translucent in the middle. I like it flaky but opaque. Whenever I have seen her overdone salmon, it has been opaque but did not look chewy.
Secondly, I'd like to point it out to her that she is rarely satisfied with salmon that she orders and am wondering if she can ask for it to be underdone. I can imagine some places will just say no to undercooking meat, but are there magic words or phrases that will describe the level of doneness she is hoping for?