I love salmon! And I love super fresh Salmon from my fish monger. I call it the freshest seafood in southbay. I’m seriously lucky to have this wonderful fish available when I want. Luckily, my friend was with me and wanted salmon as well because we had to buy the whole fish. That’s what you get when you shop at a warehouse . The big debate was how we wanted it split. She wanted a filet with the skin off, I wanted a steak, but said fine for the filet, yet in the end, I had to have the skin off, too. I didn’t want Tony to do too much work, it was already a favor for him to clean the fish for us. This decision dictated my preparations for dinner. I had planned to grill it on the BBQ, but instead would bake it. We each had enough for 7 -8 people each. So I guess you could say one big Salmon would have fed 16 people! And it only cost about 24 dollars for the whole fish!!!
I peeked at recipes online for inspiration and decided to make an herb incrusted salmon in the oven. I took what I had growing on the balcony. I grabbed a bunch of fresh Italian oregano and some Thai basil. I chopped it up and added some Chardonnay Salt from Sel de Cali and placed the salmon on a bed of thinly sliced and de-seeded lemons. I baked the salmon for about 15 minutes at 350F. In the meantime I steamed some asparagus that I bought from Jacques produce stand. I set up the rice medley in the rice cooker. Yet, something was missing, I needed color so I cut up some delicious tomatoes that I also purchased from the veggie stand. I made a really simple tomato salad. I used a few scallions and then just finished it off with Sel de Cali, the Cabernet one. It was simple but added a deliciously fresh element to our dinner. Yum. We actually enjoyed it in front of the TV, which isn’t ideal fro great dinner conversations, but it was late.