On 03/29/2010 06:30 PM, Giles wrote:

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

Bon apetit!
p.s. lemons......don't forget lemons.

At what point do I add the lemon? To the butter
and olive oil before I add the fish?

Would sour dough bread conflict?

What vegetable would you recommend as a side?

Thank you!

-T

p.s. Last year my customer gave me Elk steaks.
I was somewhat reluctant as I can not abide
venison (bambi). Yuk! But, I got to tell you,
Elk tasted like gourmet (lean) beef. I loved it.