All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Jan 24, 2010
"After discovering fresh salmon comes with skin and I had to separate the two, I left an awful lot of meat on the skin side and had thin, awkwardly shaped "steaks" left. They STILL worked great! I also baked them at 375 for 25 minutes and instead of Marsala I used an Asti, which added the perfect amount of zip for my taste. I paired it with Tyler F""