Wednesday, August 16, 2006
Salmon
Last night I bought a 0.6 pound farm raised salmon fillet to experiment with, so that, along with some rice and peas most likely, will be supper tonight.
I’ve never cooked fish that wasn’t frozen, pre-breaded, and usually reconstituted from shreds.
My thought was to cook it in a frying pan with a little lemon pepper*, keeping it very simple and just trying to get the cooking itself right without terribly overcooking it. For meat I’m a firm believer in nothing less than well done, so I tend to cook things to death, which I understand with fish is more of a Bad Thing.
Anyway, I thought I’d toss this out here in case there were other flavoring suggestions, or cooking tips.
* One of yet another bunch of new spices I bought recently, which is another yet-to-be-written post. I was looking for white pepper so I’d have it for egg foo yong when I finally try making that, but Wal-Mart had no white pepper. Weird. Ended up with other things instead.