Salmon (and Trout)

Pat doesn't even like salmon, but he makes it for me. I LOVE it. And he makes it the best!

Slice large salmon fillet into strips.  Marinate in evoo, lemon juice, powdered garlic and salt for 20 minutes in a ziplock bag.  Cook under the broiler on low for about 15 minutes until the crust starts to blacken.  The fish on top will be crisp and browned and the fish underneath tender and delicious!  You can cook any fish this way (Pat loves trout), though cooking times will vary.  If you don’t want a blackened top, lay lemon slices over the seasoned fish. 

For salmon with skin, oil the pan and cook it SKIN SIDE DOWN the whole time with drizzle of lemon juice, salt and olive oil on top. Cover and cook over medium heat.  Perfect every time.

Leftover fish makes great fish tacos.  Just fill tacos with flaked fish, finely shredded cabbage, cilantro and a sauce made of green tomatillo salsa whisked together with sour cream. 

Leftovers are also good with a simple salad of romaine lettuce, lemon juice, salt, fresh minced garlic, and olive oil.