A Panty-Peeling Salmon Recipe

Salmen Swimming Upstream




I used to work in a pretty kickass fish market that my uncle owns, Cross Island Seafood, check it out. As a result, I know like, a bajillion fish recipes. I recently gave the one that follows to my good friend trying to impress a lady. It’s easy. Verbatim email transmission below. But FIRST! Let’s talk about some things. Go with Scottish Salmon. It’s in the sweet spot between that farmed atlantic stuff–which is mostly dyed pink due to their diet–and wild salmon which is expensive and sort of too oily to make you fuckable after eating it. So go with the Scottish. Yes, it’s farmed, but it’s ocean penned so it’s more or less natural. Without further ado:

Let’s Do This

Remember: Scottish Salmon
You need to buy:

1lb scottish salmon, skin on
Olive oil
garlic powder
alminum foil
balsamic vinegar

Preheat the oven to 400 degrees and season the salmon wiht the salt pepper and garlic powder. You can marinate the fish with the balsamic for like 25 mins if you have time. Transfer to a foil packet, skin side down and add more balsamic and olive oil. Close it up, put on that cookie tray you have, and pop it in the oven for like 15-20 mins. You’ll know when it’s done. You may want to keep your window open while it cooks, may make your apartment smell like salmon.

While that’s cooking, if you want to be fancy, you can get some rosemary and thyme and put it in a pot with the marinating liquid. Get it to a boil and reduce to a simmer. You now have a sauce. Maybe add some orange juice to that. Could be good.


About chris

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