quite by happy accident, stumbled onto the fishmonger unpacking stuff into the case - which turned out to be
Atlantic sockeye salmon, wild caught, fresh, never frozen.
the dinner menu changed abruptly.....
this is a roughly one pound thick end chunk; about two hours before cook time - salt/fgp - back into the fridge; got a heavy spritz of half-a-lemon about 30 minutes prior to cook.
while the fish is becoming more delectable, from the garden (except for the mushrooms....) here's a meddle of sliced leek, white mushroom, green pepper strips cooked down, then diced tomato added, cooked until soft with 98.6% of the water/juice boiled off.
hot pan, olive oil, skin side down, 5 minutes
cover with vegetables, into 375'F oven for 20 minutes
I like to do the bottom sear first - it helps with 'even cooking' plus the fish comes away frorm the skin for easy eating.
Atlantic sockeye salmon, wild caught, fresh, never frozen.
the dinner menu changed abruptly.....
this is a roughly one pound thick end chunk; about two hours before cook time - salt/fgp - back into the fridge; got a heavy spritz of half-a-lemon about 30 minutes prior to cook.
while the fish is becoming more delectable, from the garden (except for the mushrooms....) here's a meddle of sliced leek, white mushroom, green pepper strips cooked down, then diced tomato added, cooked until soft with 98.6% of the water/juice boiled off.
hot pan, olive oil, skin side down, 5 minutes
cover with vegetables, into 375'F oven for 20 minutes
I like to do the bottom sear first - it helps with 'even cooking' plus the fish comes away frorm the skin for easy eating.