The beauty of hindsight is 20/20.
Growing up, one of my dad’s friends/work associates was a fisherman. He was a big man, probably 6’6″ or so. He spoke many languages (read: 6 or 7) including Japanese and German. The knowledge of many languages came in handy when selling his catch on the public docks. He would show up at our door, often unannounced, with a garbage bag of surplus whatever he had caught. Sometimes he brought shrimp, other times it was sockeye salmon. At the time, I didn’t eat either of these things and would retch inwardly at the sight and smell of these “gifts”. The polite me would say thank you as a well raised child will do.
I have memories of my mom canning salmon for what seemed like forever. Boiling and peeling shrimp consumed entire weekends. There was one salmon that was so big, it took my mom, older brother and myself to hold the body still while my dad used, possibly, a hacksaw to cut off the head. We placed that behemoth on the empty kitchen table, covered the entire floor and table in newspaper to catch the gore and had some family time beheading the beast. Scales were flying in every direction. The cats were sharking all around the kitchen trying to claim a prize.
Flash forward many years and the knowledge of the health benefits of wild caught fatty fish. Oh and the appreciation for well prepared seafood. Living on the west coast, seafood is readily available here. Want to be a real hunter/gatherer? You can be at the water, go out in your wee boat, throw in a line and if luck is smiling on you, catch your dinner all in an afternoon.
Hot weather means I don’t want the oven on for extended periods of time. I don’t want to heat the house any more than I have to. Hello broiler!
Easy Greek salmon:
- 1 side fillet of salmon, approximately 1 pound, cut into 4-6 servings
- 1 tablespoon ghee
- 2 tablespoons Greek salad dressing
Cover a rimmed cookie sheet in foil. (easy clean up here) Grease the foil with the ghee in the area you will be placing the salmon fillets.
Place oven rack to the highest position and set the broiler on high.
Cook the salmon for approximately 8-10 minutes. Remove and baste with the Greek salad dressing. Return the fish to the broiler for another 2 minutes. Test for doneness.
Serve this with a big chunky salad drizzled in the same dressing.
Wasn’t that easy? You seriously can’t use the “I don’t have time” excuse to whip this up for dinner. Start to finish takes around 20-30 minutes and that includes cleaning up.