Tonight is Salmon Night!
Pretty exciting, considering the fish ban we’ve been on since hub started to suspect that maybe he was developing an allergy to it.
Recently he’s been on a kick to clean up our/his diet to improve our/his healthiness (we go through these cycles occasionally).
Long story long, he heard a rumor that fish is healthy, so we’re giving it another go, on a trial basis.
Since I have a big salmon in my fridge, this morning I found a recipe:
No doubt, mine’s going to look just like that.
Next, I watched the How To Portion (Cut) Salmon Filet episode of The Savage Kitchen on youtube.
Sadly, the fish wrestling didn’t go quite as smoothly for me as it did for those guys:
I console myself by remembering that the people on youtube are professionals, who’ve had some practice and probably have better knives than I do. Also, their fish probably isn’t from Wal Mart’s freezer. I think my fish didn’t want to come apart easily, because he was bitter about ending up there.
All told, this part was just a bit vile and unwieldy. I feel bad for Jonah. Ewwwwwwww…
That salmon was cold, floppy, slippery and hard to handle. Also, the skin was just so fish-like, which I found a little disconcerting. It looked nothing like the Filet-o-Fish!
Now that its marinating in the fridge, I feel like it may be a good time to clean the kitchen… before it starts smelling like Long John Silver’s dumpster and maybe take a shower myself.
I do like to label stuff. You never know when you’ll become distracted and the labels may help archaeologists of the future.
I had to do the pecan toasting twice because I had too much going on the first time around and I forgot to turn off the fire when they reached perfect toastiness… but didn’t realize until they hit cremation:(
I’m totally calling this one a win, Hub didn’t get sick and both kids ate it! Yea!