The fish that didn’t get away

A friend of ours, that used to be a boat captain in Brooklyn and now lives in Florida, brings us the most amazing gifts.  A few times a year he is hired to captain a small fishing boat in Alaska (!!) The pictures of the gigantic, beautiful fish they catch under his care are amazing.  When he returns to Florida, he brings a bounty of fresh halibut and salmon (flash frozen and sealed up).  The color of the salmon is not like anything you’ve seen in your local supermarket or fishmonger and the taste reflects that.  Last night I seasoned a piece of the salmon with pepper and a little lemon butter, placed it skin side down on top of a little EVOO to prevent sticking and baked it for about 20 minutes at 350 (cook less for thinner pieces).  I plated this simply on a bed of fresh sauteed spinach (of course with a bit of garlic, salt & pepper).  It was delicious and a testament to how super fresh, simply prepared dishes are always the best.

Pro-tip: Don’t over cook the salmon (your not at a wedding!) Serve medium rare.

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