I FAILED MY FIRST PART & I'D LIKE TO CRY.
salmon, the real king fish
Asian Pan Seared Salmon - Ina Garten
1 side fresh salmon, boned but skin on (about 3 pounds) -- I used about 1 lb. (for two people who are pretty light eaters)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Lay the salmon skin side down on a cutting board and cut it crosswise into 2 equal pieces. ** REMOVE ALL THE SCALES! This was something I had to do for the first time ever. It was snowing scales all over my kitchen, but I got the job done. Woot! Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. I think letting the fish marinade overnight would make a world of difference as far as flavor intensity goes.
Place the salmon skin side down on the hot oiled pan; discard the marinade the fish was sitting in. Pan fry for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. ** If you cook it beyond this point, you'll end up with dry salmon.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
And just so I don't completely drop the ball on my outfits...
black is back for sping, i'm screwing colors today