Tuesday, January 30, 2007

eat your heart out rachael ray

2007 is all about the personal goals, both big and small. on the culinary end of things (heh. isn't it funny that i can write that phrase with a sort-of straight face? it's so faux-serious), i already met one personal goal by successfully roasting a whole chicken and living to tell the (delicious) tale.

tonight brings us another culinary victory: cooking fish! i love eating fish, but cooking it at home has always intimidated me for some reason; perhaps it seemed too advanced for the likes of me, or something? i don't know. this weekend, however, i resolved that the million-dollar tab i rung up at the amazing central market grocery store would not be in vain: i would cook some fresh salmon, come hell or high water.

and cook some salmon i did, beyotch! i marinated it overnight in a fresh ginger-soy-brown sugar-lemon juice marinade (in a very fancy apparatus known as "glad-lock-us plastic bag-us." extremely high-end and difficult to find. you MAY get lucky at wal-mart or your local grocery store, but who knows!), and then took it out, blotted off the excess marinade, and covered it with tons of freshly-ground pepper and a little bit of coarse salt. i had some olive oil heating up in a ban on moderately high heat, and the rest was easy as pie... sear on each side for several minutes until the skin is crisp and the flesh has gone from raw-reddish to cooked-pinkish. i also put a lid on my pan at the end so that the heat would stay close and help finish the fish off, but i tend to like my fish slightly undercooked so i didn't leave the lid for on for too long.

et voila! serve with roasted asparagus and a huge glass of wine.

and then get back to f'ing work already, you freaking slacker you.



At 10:22 PM, Blogger FoodSnob said...

hey Jen! congratulations on cooking fish at home. sounds so delicious! nothing like pan seared salmon, and the best part of it is, of course, the big glass of wine. can i ask--red, white, or sparkling?

At 10:32 PM, Blogger jen said...

hi Q! thanks for the comment!

wine was a pinot noir - a bottle i had opened last night to accompany my spinach pizza and salad dinner. yum. it was a little too spicy (since the fish was fairly well-seasoned) but it still got the job done.

i find that wine takes away some of the pain of working late. it also makes the presentation that i'm writing more... interesting.


At 10:10 AM, Anonymous Anonymous said...

i love cooking in a ban. do you like cooking in a ban? its fabulous to cook in a ban.

At 8:38 PM, Blogger jen said...

R: what is a ban?

At 1:15 PM, Anonymous Will said...



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