Salmon With Spring Greens And Bread: Or How Yo Look Like You Tried With Actually Doing Fuck All.
There are lots of shortcuts in cooking and dining. Some of the are grave unspeakable sins such as frozen meals or the KFC crime against humanity Double Down.
Today we are going to speak of two of the good shortcuts. Marinating and the almighty broiler. Marinating is the process of utilizing a marinade to achieve two separate goals, tenderizing tougher cuts of meat and flavoring foods. Broiling is the setting on your oven next to clean that you always wondered what the hell it does.
In the example presented here we are primarily concerned with the second purpose. Salmon is already delicate enough (if it isn’t you should find a different fish guy) so it only needs to marinade for long enough to absorb the flavor the marinade will impart.
Marinades consists of a primary base flavorful liquid. Here we decided upon red wine vinegar, although things such as fruit juices and wine can be used.
We then added
We placed the pieces of salmon in it and let the flavor be soaked up by the fish. I waited about an hour reading webcomics on the internet, pausing only to turn it over halfway through to catch both sides. After that was done, I rubbed brown sugar directly onto the surface of the fish with my hands.
When that was done I turned on the broiler. Broiling is essentially utilizing the top heating element of your oven as a big ass grill. It essentially is the same concept as grilling but reversed: food on bottom, heat on top. Like your sex life, it’s a good thing to change up once in a while.
Here it was placed close to the heating element due the barbarians having arrived at Rome and expressing how fucking hungry they were. Due to close proximity to they very hot heating element, it took very little time to cook to 140f turning it over once. If you don’t have an instant-read probe thermometer (C’mon! Take that money you were going to spend on the Double Down that which must not be named and buy one) give it I’d say ten minutes or so, until the fish flakes easily with a fork.
Allow to rest for five minutes. The spring greens are simply a mix of your whatever leafy veggies I had hanging around tossed with a bit of salt, pepper, extra virgin olive oil (I will refused until the day I die to say that acronym), and balsamic vinegar.
There you are, a fancy dish in which you spend most of the preparation time looking at shit on the internet.
