Last night we were fortunate enough to build a fresh, large salmin dinner. Just look at the size of him! In fact, he was double the size you see. We had to cut him in half!
We wanted a fancy taste but simple production, so we cooked it with peppers, lemon, olive oil. It actually turned out reallly nicely. On the side, we build some quinoa with veggies in it. Real nice.
Before consumption, Mitch and I spritzed our salmin pieces with a nice baked lemon. It becomes so nice and tender, and yields a real bountiful drop of lemon!