David’s Place Blog

Using a pound of NFM “ground” wild salmon, dried with paper towels, then salt and lots of KH, cooked quickly in the grill pan. Not sure if that helps, but maybe the ridges add some extra sear. 

Made a good sized batch of the chimichurri, with lots of our garden oregano, parsley and window sill basil. And a diced jalapeno. 
Pan fried a bit of prosciutto in butter then the sugar snap peas. 

Kathy made us a good drink before, with proseco, then we had a light red with the meal. 

This entry was posted on October 10, 2021 at 6:01 pm and is filed under Dinner, Fish, Pepper Coast Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.