The latest Cook’s Illustrated has a new technique for pan-fried salmon: Brine the fish fillets for 15 minutes, then cook the fish in the fat that’s released from its skin, without adding any oil. It ended up crisp on the edges and perfectly done inside. With lemon slices for garnish and some frozen mixed vegetables, you have a seafood meal with straightforward flavors like what you might find at a beach restaurant.
Neighbors were outside all weekend, holding dinner parties and playing music. I planted some lettuce and parsley in the garden and hoped for the best.
(Photo: Brookside Gardens, spring.)
365 Days of Food 