Story Recipe

The orange-pink flesh of the salmon is packed with omega-3, is low in sodium and high in protein. There are a bunch of other good chemicals like niacin and selenium in there, but the best part is that it tastes great. There are a million great recipes from sushi to mousse to bagels with lox. With such a great tasting ingredient you don't need to do much, some simple seasonings a bit of heat and next stop - delicious town. Add a bit of weed and all is right with the world.

The kid that works behind the smelly counter at the supermarket is called, "The fish kid." Steer clear. The guy you are looking for works in a shop that only sells fish and is called a, "Fish monger." Find that guy and get him to pick out a perfect fillet. The skin should be smooth and not slimy, the flesh solid and together and it should smell as fresh as the sea. Go for the King if you can get it. If not, Coho is a good bet. Whatever variety you pick, ask for wild line caught. The farmed stuff is an environmental mess - just say no. Buy the fish the day you are going to eat it.

You're gonna need some tools - a good knife, a broiling pan or a water soaked plank of cedar, and a pair of pliers (Yep, just like the ones in your dad's tool box, but make sure it is a clean pair.) You also need a few other ingredients - lemon, onion, garlic, salt, pepper, the salmon you just bought and some Buerre Pot. Get all the stuff together and put it by your work area and then pre-heat the oven to 350 degrees.

Lay the fish out with the flesh side up and run your hand over the flesh from the tail end to the front. Feel those spiky things? Those are bones and they all have to come out. That's where the pliers come in. Grab the tip of the bone and pull it straight up. The bone will slide out like a tiny sword coming out of a ninja's scabbard. Keep doing that until you can't feel anymore bones. Put the deboned fish on the broiling pan or cedar plank and set it aside for a moment.

Slice the onions, lemons and garlic cloves into thin slices. When you have everything sliced, put some salt and pepper on the fish, and then cover it with the slices you made. Make it look nice and pop it into the oven. Don't worry about the fact that there is no herb on the fish yet. If you stuck your dope in that hot of an oven, a bunch of the THC would evaporate and wouldn't be there to do you any good.

The time it takes to cook salmon varies depending on how think the pieces are. Rather than time it, you need to check it from time to time by pressing on the meat. When it just stops feeling mushy, it is done. Pull it out of the oven and get your Beurre Pot.

Cut the fillet into serving sized pieces and place them on a plate. Looks good, right? Damn straight. But wait, it gets better. Take a generous teaspoon of the Beurre Pot and place it right on top. Don't spread it around, just let it melt over the hot fish.

Serve with a Caesar salad and new potatoes.




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