*smiles*

I am going to shamelessly exploit my flist because I have a question.

I am marinating a slab of salmon.

I want to cook in my oven.

It's a nice thickish piece and I don't want to accidently poison my husband so I thought someone could clue me in on temperature and time.

I don't cook with the oven much, and fish even less than that.

*smiles again*