I recently moved my two Betas from a warm room, to my bedroomIt can get kinda cold in my bedroom at night, and I was wondering if the fish can handle it, and if not, if it is safe to put a small heating blanket under the tankWhat temperature should be maintained in the tank?
76-82F or 24-28C Betta are tropical fish so they need warm waterAnd temperature fluctuations will stress out any fishYou should buy a heater.
We like to cook ours on the bbqI usually buy the fillets and not the cutletsI let the salmon come to room temp before cooking so they wont stick, then sprinkle lightly with chilli flakes, spray with a little olive oil spray and then cook on the solid plateIts as easy as thatCook presentation side down first, you can see the fish cooking from the side, it goes a lighter colour When its about half way done turn it over and cook till skin is crispy but still a little opaque in the middle as the fish will continue to cook after you remove it from the heatplace on a plate and loosely cover with foil and allow to rest for half the time it took to cookThen serve with whatever you wishThats itDeliciousSalmon is one of my all time favouritesYum! Hint: Throw some asparagus spears that have been tossed in a little olive oil and sprinkled with rosemary on the plate while the salmon is cooking as asparagus tastes great char grilledWhen you serve your salmon lay a few asparagus spears diagonally across the topLooks impressive and tastes fantastic.
I love teriyaki recipes, so this is my suggestion - a teriyaki salmon recipeIt?s easy and very tastyIngredients: 2/3 cup soy sauce 1/2 cup medium-dry sherry 1 tablespoon sugar 1 garlic clove, crushed 2 teaspoons ginger 2 pounds salmon In a saucepan, combine soy sauce, sherry, sugar, garlic, and gingerBring to boil over moderate heatPlace in a shallow glass panMarinate fish for about 30 minutes, turning several times Cook on well-oiled grill, 10 minutes per inch of thickness and brush frequently with marinadeUse marinade as a dipping sauce or pour over rice for good flavor.
Salmon is actually one of the easiest things you can make! Just place the fillets in a baking dish and sprinkle with seasoning (I prefer to use Lemon Pepper, but sometimes I just use salt and pepper)Cook it uncovered at 350 for around 30 minutesWhen a fork inserted into the middle comes out flaky and opaque, you're done! To serve it, I either provide lemon wedges to squeeze on it, or I make a balsamic reductionTo make this, you bring one cup balsamic vinegar and one tablespoon olive oil to a boil, then reduce the heat until it just barely bubbles, stirring frequentlyAfter about 7 minutes, remove from heat and let it coolIt is now a reduction; a thicker version of the vinegar, and you can just lightly drizzle it over the salmon after it's on the plateIt has a sweet taste, and looks fancy to boot(It's also low carb and all that good stuff).
Salmon With Lemon Butter Basil Sauce The sauce is just as delicious on grilled chicken breasts as it is on salmonIf you didn't want to take the time to prepare and cook the fresh artichokes, you could use frozen or canned, although I can't say it would be quite as flavorfulSee also my variations to the sauce below 4 Salmon Fillets, About 6 Oz Each 3 Tablespoons Olive Oil 3/4 Cups of Seasoned Bread Crumbs For The Sauce: 1/2 Sticks Unsalted Butter Juice of 1 1/2 Large Lemons 1/2 Cup Dry White Wine 4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces 4 to 5 Sun-dried Tomatoes, Chopped 1 Large Garlic Clove, Peeled And Minced 3 Tablespoons Chopped Fresh Basil Salt Pepper To Finish If Needed: 1 Tablespoon Soft Butter 1 Tablespoon Flour Melt the butter in a heavy saucepanAdd the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heatAdd the lemon juice, salt and pepper to taste, and cook over low heat until thickenedJust before serving, stir in the fresh, chopped basilIf your sauce does not thicken up enough, mix the soft butter with the flour and whisk in just a teaspoon or so, adding more as neededPreheat oven to 375 degrees FBrush the salmon with the 3 tbsof oil then sprinkle on the crumbsPlace hot oven and roast until done, but still moist inside(cooking time depends on the thickness of your salmon fillets)Or, grill the salmon on a hot grill until cookedServe each steak topped with a scoop of the sauceCooks Tip: The salmon should flake with a fork when done, but the center should remain moist and pinkVariations: When I am in the mood, I add a teaspoon or so of drained capers, or 10 to 12 pitted and chopped black olives to this sauce.
