There is something fishy going on. My pictures keep getting erased from my phone. I actually have a whole slew of beautiful food that I can no longer account for, and in this day and age, you can’t just put up a post without photographic evidence. So I guess I’ll have to make everything all over again, or at least re-evaluate and figure out which recipes tasted the best anyway.
This salmon was a winner, but it seems this fish just does not like all the attention, or maybe it’s the camera itself that is sick of my new-founded picture snapping habits. I’ve had to re-create the meal three times over and I’m starting to get pretty suspicious. Good thing there’s always Elvis to remind me that my relationship with salmon is worth the time and effort. Love requires commitment, and it finally paid off to persevere through my suspicions. Plus it afforded me the opportunity to eat more salmon and work on anger management– a clear win-win situation.
Thanks to BBC Food for the recipe, which I tweaked to match my ingredients. Thanks to all the recent salmon sales that have ensured me with a freezer full of expectant pink fillets. This particular preparation leaves the kitchen smelling wonderfully similar to a sushi bar.
1 lb fillet of salmon (or a similar amount)
3 tbsp sesame oil
1/3 cup soy sauce
1/3 cup sesame seeds
1/4 cup chopped cilantro
4 large handfuls of spinach
In a large pan, heat the sesame oil. Coat on side of the salmon in sesame seeds and lay seed-side down in the hot oil. Let it brown over medium-high heat. Flip it and begin to brown the other side. Sprinkle the chopped cilantro over the side with the sesame seeds. In a bowl, combine the juice of four lemons with the soy sauce and stir. Pour the mixture over the salmon, cover and reduce heat to low until salmon has been cooked through. It won’t take too long, as the lemon alone can “cook” the salmon. Remove from heat and wilt the spinach in the extra juices of the pan. Serve hot. Enjoy!
(^^By this point I had run out of cilantro, but it was just fine. I ate it with little sweet peppers instead.^^)