Demystifying Fish

I think most beginning cooks are a little scared of fish. It is often expensive, easy to overcook, delicate, and quite honestly, not very complex (in taste). When people think of blank canvases to cook with, they usually turn to chicken. (I'll talk a lot about chicken later) Fish, however, precisely because of its delicacy and varied taste makes for a much more interesting canvas. The trick, of course, is knowing how to cook it right. For a true how-to cook fish I almost exclusively turn to Julia Child's Kitchen Basics as a reference. The truth is, however, getting cheap fish and experimenting is how I've developed a few of the recipes you'll find in this blog.

Salmon a la Mustard

Because I like to cook for 2, that's what this recipe is for, but as usual, it's pretty easy to double. As a general rule, 1/3 pound per person is a rule (although it will give you a pretty small portion).

2/3 - 3/4 lb salmon (farmed is ok, king is ultimate)

1 clove garlic (sliced)

3 teaspoons dijon mustard (I like country style)

extra virgin olive oil

balsamic vinegar

fresh parsley

1. Over just-over medium heat, add some olive oil and the garlic when it is fragrant.
2. Put the fish on the pan, skin side up (this is totally reverse from what you'll read in most places). After about 4 minutes, flip the fish over. Let saute for another 2-3 minutes.
3. When outside is no longer super-pink, cover the pan. (again, this is pretty non-traditional, but it really helps to cook the inside of the fish more evenly). Lower the heat to just below medium
4. After about 4 minutes cut the fish in half. It should be pretty easy to cut. If it's not, that means it needs more time. When the newly cut section is a nice shade of pink. You know if it's done if you can break off pieces of the fish with just your fork right along its breakpoints. (it's underdone if you have to fight it, it's overcooked if it just mashes under your fork)
5. While the fish is cooking, mix the mustard, oil, vinegar, and parsley in a small mixing bowl. Once the fish is plated, top off with 2-3 teaspoons of the sauce. Leave some on the side for people who like extra.

mangia bene!