I’m sure Leika would approve of a nice piece of fish, so here goes!
For dinner last night, Jac panfried salmon fillets until they had a delicious crispy crust. I assembled the salad (lettuce, cucumber, baby roma tomatoes, so lovely and fresh) and fruit (orange – so juicy! – and apple) on the plate.
The golden brown crust on the fish was sooooo goooood. Is “golden brown” in food ever not delicious? The fish was still very moist in the middle, and flaked ever so satisfyingly with the help of a fork. This enthusiastic forker was in utter bliss.
I'm TFP, a food blogger from Perth, Western Australia.
{ 5 comments… read them below or add one }
Oh YUYMMMMM! So good to see you like it cooked, and not raw in the middle like many restaurants do. And that crispy skin is to die for. Mmmm… salmon! If ever you’re in the Pacific northwest of the US/Canada, be sure to try some *fresh* Pacific salmon. It beats Atlantic salmon and farmed salmon for dead.
Eh, I don’t know. I’ve been wanting to try deep fried pickle spears and deep fried twinkies. Those are golden brown, but sound questionable…
Looks very delicious. Can provide recipe?
You did a great job this makes me hungry!
Rhonda,
Oh yeah, I can’t stand rare or raw fish. I do hope I will get a chance to try fresh Pacific salmon one day.
Kagenosuke,
Mmmmm, they sound fine to me! :-D
Mary,
No real recipe – basically just reason the salmon with salt and pepper and then pan fry in a little oil. If you prefer you can cook the fish under a grill rather than in a fry pan.
Sorina,
It was teamwork! :)