# 2 small questions about this salmon recipe **URL:** \ **Category:** Cafe Society\ **Created:** [August 7, 2016, 8:40pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076 "2016-08-07T20:40:01Z")\ **Posts on this page:** 18\ **Page:** 1
**Author:** ![Moe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/moe/32/2972_2.png) [@Moe](https://boards.straightdope.com/u/Moe)\ **Post date:** [August 7, 2016, 8:40pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/1 "2016-08-07T20:40:01Z")
First the recipe: > [@](#): > > INGREDIENTS > 4 x 150g salmon fillets skin on > 8 -12 large unpeeled tiger prawns > 1 big bunch asparagus, since the season is vorbei here, I used green beans (about 500 gr) cut the ends > 1 lemon > 2 fresh red chilli > a small bunch of fresh basil > 1 x 30g tin of anchovies (I used a jar that was slightly bigger but only half the oil) > 4 cloves garlic > Garlic powder > 3-4 tomatoes or 10 cherry tomatoes > 4 slices pancetta (best quality you can get, don’t get the cheap shit that is already sliced in the supermarket) > METHOD > Turn your oven grill up to full heat.(my oven: 300 celsius ) > Lay the salmon fillets and prawns in a large roasting tray. > Snap off the woody ends of the asparagus, then add the spears to the tray with a good pinch of salt and pepper. > Quarter the lemon and add it to the tray. > Finely chop the chillis and add it to the tray with the basil leaves. > Drizzle over the oil from the anchovies and tear in 4 of the fillets > Crush in 4 unpeeled cloves of garlic and drizzle over some olive oil (quite a bit, like 4/5 tablespoons) > Roughly chop the tomatoes (or halve if using cherries) and add. > Arrange everything nicely in the tray so the lemons are facing up and the salmon is skin side up. Spank the tray and give it a shake. > Drape the 4 slices of pancetta wherever you like. > Place the tray under the grill on the middle shelf for about 10- 12 minutes or until salmon cooked through. My friend made this last week at a dinner party and it was amazing. I’m tasked with making dinner for a (different) friend tomorrow who’s vegetarian and carb-free atm and so I immediately thought of this and got the recipe. First question, I guess “under the grill” means broiler, or at least that intense heat that comes from the top. Which my oven doesn’t have. I have a gas oven with just bottom heat. What adjustments should I make? and second: what can I substitute for the pancetta to make it vegetarian? Doesn’t have to mimic it or anything. I was thinking maybe chanterelles because they’re kinda meaty and peppery. Thoughts? ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [August 7, 2016, 9:04pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/2 "2016-08-07T21:04:30Z")
Why worry about the pancetta but not the salmon? Salmon ain’t exactly a vegetable. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [August 7, 2016, 9:06pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/3 "2016-08-07T21:06:04Z")
And you gas stove probably has a drawer at the very bottom - that’s how you use the broiler. ---
**Author:** ![Moe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/moe/32/2972_2.png) [@Moe](https://boards.straightdope.com/u/Moe)\ **Post date:** [August 7, 2016, 9:16pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/4 "2016-08-07T21:16:16Z")
Well, technically my guest is a _pescatarian_. And my oven does have a bottom drawer but it’s not a broiler, just storage. No idea why, it certainly would’ve been easy enough to make it so, since the gas is already down there. But I’m not sure I’ve ever seen a bottom drawer broiler in Germany. ---
**Author:** ![tenacious\_j](https://avatars.discourse-cdn.com/v4/letter/t/439d5e/32.png) [@tenacious\_j](https://boards.straightdope.com/u/tenacious_j)\ **Post date:** [August 7, 2016, 9:29pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/5 "2016-08-07T21:29:45Z")
for something like this, a very hot oven should do well instead of the broiler. Just put it up to 300 and you will be ok. Maybe not as brown on top but still good. I would skip the pancetta as there are already so many strong flavors; you’ll never miss it. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [August 7, 2016, 10:18pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/6 "2016-08-07T22:18:25Z")
> [@Moe](#): > > Well, technically my guest is a _pescatarian_. And my oven does have a bottom drawer but it’s not a broiler, just storage. No idea why, it certainly would’ve been easy enough to make it so, since the gas is already down there. But I’m not sure I’ve ever seen a bottom drawer broiler in Germany. Are you sure? Take the stuff out of the bottom drawer, and turn on the oven. Do you see flames at the top when you look in the bottom drawer? Then that’s your broiler. Like this [![](https://img.youtube.com/vi/yphA8xxy-Yg/hqdefault.jpg "Broiler Drawer") ](https://www.youtube.com/watch?v=yphA8xxy-Yg) ---
**Author:** ![jtur88](https://avatars.discourse-cdn.com/v4/letter/j/e9c0ed/32.png) [@jtur88](https://boards.straightdope.com/u/jtur88)\ **Post date:** [August 7, 2016, 10:19pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/7 "2016-08-07T22:19:39Z")
Be careful not to overcook the salmon. If the grain cleanly separates with a fork, that is a sign of OVER-doneness. ---
**Author:** ![Moe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/moe/32/2972_2.png) [@Moe](https://boards.straightdope.com/u/Moe)\ **Post date:** [August 8, 2016, 12:49am UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/8 "2016-08-08T00:49:02Z")
> [@zoid](#): > > Are you sure? Take the stuff out of the bottom drawer, and turn on the oven. Do you see flames at the top when you look in the bottom drawer? Then that’s your broiler. > > Like this > [https://www.youtube.com/watch?v=yphA8xxy-Yg](https://www.youtube.com/watch?v=yphA8xxy-Yg) I’m sure. Yes, that’s how it always was when I was in the states. In this case, no broiler. I even turned it on and stuck my hand in. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [August 8, 2016, 12:55am UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/9 "2016-08-08T00:55:57Z")
> [@Moe](#): > > I’m sure. Yes, that’s how it always was when I was in the states. In this case, no broiler. I even turned it on and stuck my hand in. Huh, that is weird. ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [August 8, 2016, 1:13am UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/10 "2016-08-08T01:13:11Z")
> [@tenacious\_j](#): > > for something like this, a very hot oven should do well instead of the broiler. Just put it up to 300 and you will be ok. I don’t think 300 would be considered very hot or broiler level. I’d say 400 degrees for very hot. ---
**Author:** ![Mr\_Downtown](https://avatars.discourse-cdn.com/v4/letter/m/8e8cbc/32.png) [@Mr\_Downtown](https://boards.straightdope.com/u/Mr_Downtown)\ **Post date:** [August 8, 2016, 3:49am UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/11 "2016-08-08T03:49:59Z")
> [@Saint\_Cad](#): > > I don’t think 300 would be considered very hot or broiler level. I’d say 400 degrees for very hot. German ovens aren’t marked in Fahrenheit. ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [August 8, 2016, 7:58am UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/12 "2016-08-08T07:58:23Z")
> [@zoid](#): > > Huh, that is weird. This thread is the first time I’ve ever heard of the drawer being for anything but storage. But then, every single oven I’ve had access to included a top grill. ---
**Author:** ![Gary\_T](https://avatars.discourse-cdn.com/v4/letter/g/3ec8ea/32.png) [@Gary\_T](https://boards.straightdope.com/u/Gary_T)\ **Post date:** [August 8, 2016, 8:37am UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/13 "2016-08-08T08:37:54Z")
> [@jtur88](#): > > Be careful not to overcook the salmon. If the grain cleanly separates with a fork, that is a sign of OVER-doneness. X2. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [August 8, 2016, 10:50am UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/14 "2016-08-08T10:50:03Z")
> [@jtur88](#): > > Be careful not to overcook the salmon. If the grain cleanly separates with a fork, that is a sign of OVER-doneness. If you cook the prawns the same time you cook the salmon, won’t they be hideously overcooked? I’d add them halfway through… ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [August 8, 2016, 3:27pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/15 "2016-08-08T15:27:43Z")
> [@Nava](#): > > This thread is the first time I’ve ever heard of the drawer being for anything but storage. But then, every single oven I’ve had access to included a top grill. I grew up with gas appliances, and the broiler was always in a drawer at the bottom of the oven. Since 2003 I’ve only had electricity for cooking, and the drawer is for storage. It was the first time I’d seen such a thing. The broiling element is at the top of the oven. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 8, 2016, 4:50pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/16 "2016-08-08T16:50:54Z")
> [@Johnny\_L.A](#): > > I grew up with gas appliances, and the broiler was always in a drawer at the bottom of the oven. Since 2003 I’ve only had electricity for cooking, and the drawer is for storage. It was the first time I’d seen such a thing. The broiling element is at the top of the oven. Huh. All the ovens (all gas) I’ve ever owned, except perhaps for one in the 80s that my parents had, had storage on the bottom and the broiler element on top. I didn’t even know they still made ovens with broiler drawers. At any rate, the ovens I had in Hungary (all pretty old) had no broiler component to them at all, so a broiler is hardly universal. Anyhow, lacking a broiler, I would probably just proceed with the recipe as listed (in the oven set to highest heat) or sear the salmon skin-side down in a hot pan over medium-high heat until the skin starts to crisp and finish in the oven with the rest of the veggies (and I probably would give the veggies a head start) ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [August 8, 2016, 6:32pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/17 "2016-08-08T18:32:11Z")
> [@pulykamell](#): > > Anyhow, lacking a broiler, I would probably just proceed with the recipe as listed (in the oven set to highest heat) or sear the salmon skin-side down in a hot pan over medium-high heat until the skin starts to crisp and finish in the oven with the rest of the veggies (and I probably would give the veggies a head start) Or: Do the above, and then impress your friend by your Secret Process (Pro Step, Magic, whatever) and brown the top with the same blowtorch you use to char your peppers, caramelize you sugar, etc. Make a show of it. ---
**Author:** ![dracoi](https://avatars.discourse-cdn.com/v4/letter/d/90db22/32.png) [@dracoi](https://boards.straightdope.com/u/dracoi)\ **Post date:** [August 8, 2016, 7:08pm UTC](https://boards.straightdope.com/t/2-small-questions-about-this-salmon-recipe/762076/18 "2016-08-08T19:08:39Z")
Do you have a cast iron pan? My advice for the broiler issue is to get a cast iron pan screaming hot, and start the salmon on that (flesh side down). Then, flip over the salmon (to skin side down) and finish it in the oven. Since this recipe also calls for grilling the veggies at the same time, you might want to start them in a separate pan and then add them to the cast iron pan when you put it in the oven. Consider using anchovy paste instead of the pancetta. It’s not the same flavor exactly, but it does add that background of cured salty umami flavor. One of my favorite salmon recipes creates a sauce in the pan drippings, adding white wine, anchovy paste, capers, parsley and - after you take it off the heat - butter. (As much butter as you want; the original recipe I based this one was a beurre blanc which calls for a whole stick of butter. I go for a much lighter sauce with just a tablespoon or two.)