After a 9-hour marination–plus a few slices of sashimi–the succulent fillets hit the piping hot oil searing the skin. Immediately after hitting the pan, the heat was reduced to low and the salmon cooked for ~5min (flipping-over for the last 15s). Continue reading
Seared Himalayan Peppercorn Salmon w/ Wheatberries, Cocktail Carrots, & Scale Chips
The Himalayan salt block (super-cool Christmas gift from my friend, Jeremiah) received its first mission, seared salmon, rare.