Meg and I made pan-seared salmon last night. With peas and rice.

Why do I love salmon so much!? We cooked like, 2.5 pounds of fish, and ate probably 2 pounds of it last night. I brought the rest in for lunch today.

I usually like salmon when it’s poached or grilled… but Meg talked me into pan-seared. I have to admit, I didn’t think i could make it turn out as well as it did, but it was awesome. Also, I think it takes a little practice. Overall, it’s kinda like making pancakes: you have to have the heat level and oil volume just right. Sure, 2 tablespoons of vegetable oil might not look like a lot, but trust me, it’s plenty.

And, one should resist at all costs the urge to throw more than a few drops of water into a pan of very hot oil. Any more than a VERY few drops, and you run the risk of IGNITING the oil on fire. I know this doesn’t quite sound right, but I’m living proof that columns of flame can exist as a by-product of hot oil and water. Thankfully I had the foresight to not stick my face over the pan, or I’d be without eyebrows, lashes, or any other facial hair.

I’m typing this as I sadly gaze upon the last bite of leftover salmon. Goodbye, friend: I’ll miss you!

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