The Chef made an awesome salmon last nite.
The trick to fish is firstly don’t buy frozen,yuck.
Unless you are going to bread it heavily and fry it
to kingdom come and dip it in tartar sauce and eat it when you are drunk.
Then go ahead and buy frozen.
If you are going to eat fish,
or with people who you
want to remain in your social circle
For those scared of fish,
salmon already fileted is a good choice.
Ask the fish counter guy if you can smell it before he wraps it.
If it smells like the wharf,
or looks mushy,
say “never mind,do you have anything fresher?”
Say this sweetly,
with a tiny wink and head tilt,
fish guys (for obvious reasons, don’t get much action).
You will score a better fish,
and give a guy something to think about later.
Talapia is also a mild tasting easy fish.
Quite delicious actually.
If your budget allows,
Patagonian Toothfish is outstanding,
better known as Chilean Sea bass.
If you have a Han Ah Reun market in your area,
go to them for fish.
They are your local Asian market also called
Drop a dollar in the tip tray and the guys there
will remember for next time,
and fall all over themselves,
to help you,
ahead of the line.
I know not fair,
but so great when you’re in a rush.
The prices are also significantly lower
at Han Ah Reun
then anywhere else.
Unless you go down to the docks,
early in the morning,
and buy straight,
off the boats.
We do that too.
We’re in Baltimore remember?
Anyway, back to salmon.
Now you have your fresh salmon.
(Before work or several hours before your meal)
in a large ziploc bag put:
4 tablespoons teriyaki sauce
4 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons oil
1 tablespoon garlic powder
1 teaspoon black pepper
Mush it all together through the bag with your hands.
Drop in your fish.
This is enough marinade for 2-4 salmon steaks or 1 filet.
Double up the recipe for larger amounts.
Let the fish marinade in the ziploc for the day.
When you finally get home from work.
Remove the fish from the ziploc.
place it in a baking pan.
Bake it on 350 F for
(here is the rule of thumb)
10 minutes per inch of fish,
or until the fish flakes easily with a fork.
At our house,
we eat our fish nearly alive,
and our salmon,
that we buy at Han Ah Reun is sushi grade,
so I only show the fish the oven for a minute.
But if you don’t know what you are doing,
best to just cook it.
So you got your yummy salmon,
which by the way,
you can also broil,
under close watch.
Eaten with some asparagas
and a 1/4 head of iceberg lettuce with blue cheese dressing
and life does not get any better then this.
(Read more about the Chef in the post titled:
“Will The Ravens Beat The Colts And Do I Really Care?”
It will give you hope for your own…ummmm… challenging kids)