On Mar 29, 8:11Â*pm, Giles wrote:
On Mar 28, 11:19Â*pm, Todd wrote:

Hi All,

A customer gave me about five pounds of fresh, flash
frozen ocean caught Salmon from his fishing trip
to Alaska.

I only have a frying pan available (no smokers,
ovens, bar-b-ques, etc.).

I have butter, olive oil, thyme, rosemary, basel,
oregano, parsley, salt and pepper and a few other
spices.

If the parsley and basil are dried, throw them out. Â*Get fresh.
Oregano, rosemary and thyme can be used dry.

What next?

Get garlic. Â*Fresh, whole, garlic.

and onions (any kind, but shallots and leaks are favorites around
here), and potatoes, and pasta, and brown rice, and wild rice and
mustard greens, and collards, and chard, and kale, and tomatoes, and
cauliflower, and artichokes, and avocados, and dried cherries, and
dried cranberries, and fresh blackberries, and mulberries, and
currants, chick peas, black-eyed peas, pea pods, bulghur, yoghurt,
romaine hearts, celery leaves (fresh, not dried), coconut milk, garam
masala, cucumbers, feta, cheddar (three years or older), manchego,
ginger (fresh!) ermenthaler, brie, parmesan, havarti, assorted olives,
plums, hoysin, Nước mắm, red balsamic vinegar, white balsamic vinegar,
chardonnay, port, sherry, a gallon or so of something red from Gallo,
bacon, a good loaf of bread.....and beer.

Cut salmon into approximately one inch thick steaks or fillets. Â*Mixed
equal quantities of melted butter and olive oil.....enough to coat the
fish liberally. Â*Coat the fish liberally. Â*Salt and pepper to taste.
Rub in a bit of finely minced garlic....or ginger.....or both. Â*Heat
the pan.....very hot! Â*Throw the fish in the pan. Â*Cook about two
minutes, Â*Turn it over and repeat. Â*Check for donenes. Â*Serve with
good bread and cheap wine or beer.

Bon apetit!

Many thanks,
-T

You're welcome.

g.

p.s. lemons......don't forget lemons.

g.