If there was an ASPCF (American Society for the Prevention of Cruelty to Fish”), salmon would head the list of fish mangled and mishandled by careless (or unknowing) cooks. Invariably, salmon is overcooked, bland and tasteless. Salmon should only be cooked to medium rare so the interior is pink and flakes into silky nuggets. There are few better meals than properly cooked salmon and spring season asparagus. (Haricots vert or baby zucchini can be substituted). HG follows the French bistro method of cooking salmon: Unilaterale. The salmon filet is cooked (skin side down) in a small amount of vegetable oil on a hot cast iron pan. HG watches the fish carefully. Puts a fork in the fish and when it has achieved the right texture and color, HG turns it over for a very brief (30 seconds) browning. Then to a heated serving platter where the salmon gets a generous dousing of melted butter, lemon juice and dash of soy sauce. HG is very fond of the savory crisp salmon skin, which contains health supporting fish oils and other nutrients (Japanese often use it as a topping for sushi). BSK does not like salmon skin (too oily for BSK’s pristine palate). Thus, HG gets a bonus. BSK’s portion of the skin. Is this the secret to HG’s ongoing vitality?
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