Thursday, January 26, 2006

Sunny Florida

This is generally the dry, comfortable season in Florida. Highs are in the 70's; lows in the 50's. We get rain once every couple of weeks. At least that is the hope! So far this year has been quite nice and that equates to using the bbq! If our bbq isn't used 50 weeks a year I'd be surprised. The other day was salmon.

We get farm raised Atlantic salmon here; mostly filets rather than steaks. A normal size filet runs about 3 lbs. It seems to have more oil than the Pacific salmons but we managed to choke it down. We marinate it in a little lemon juice and olive oil. Sprinkle on some lemon pepper, salt, regular pepper, perhaps some herbs and let it sit for 15 or 20 minutes.

When I cook it I do something that will definitely piss off real cooks: I put the salmon skin side down on a piece of foil on the bbq. It slows the cooking but the skin sticks to the foil. To release it I slide a knife under the fish and leave both foil and skin to be disposed of later. The salmon is lovely eaten immediately or later. Which is what brought this post to mind: dinner tonight was salmon salad. Yum!

Hope you all had something as fine.

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