Garden Salmon

ChowderMan

Pizza Chef
Super Site Supporter
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.
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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.
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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.
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QSis

Grill Master
Staff member
Gold Site Supporter
Wow, what a gorgeous hunk of fish, Chowder!

The whole dish looks and sounds delicious!

Lee
 
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