I read this and then listened to it and thoroughly enjoyed both. Kind of like making salmon two different ways. There’s no bad salmon and both of them just right in their own way. Great essay. It lands. Thanks.
All of us go through a similar process, before we’re just right for public consumption. In youth we’re too raw. Some are farm raised, others come from the wild. Then there is a preparatory time, when hopefully the ingredients added are kept to a minimum. Just love, knowledge, virtue, and faith. And eventually, after these ingredients marinate with a little life experience, our order is up and hopefully what we have to offer will satisfy even the most sophisticated tastes. Thanks for the salmon lesson, Jeff.
I loved this, I think just hearing your voice adds to the writing, my daughter actually sat still and listened too, adding "Mommy, I woke sawmon too" lol Definitely got the underlying message.
It's hard to nail, as I shared in the essay (which wasn't about salmon, btw). ;)
Keep it simple and start with the highest quality fish you can find. Ideally, not frozen, and not farm raised. But if you have to choose between fresh and farm raised and frozen wild caught, go for the wild caught. Make sure you defrost it, use the paper towel trick to get rid of the water content, then cook it in the skillet. Easiest way to get it right. Medium heat, olive oil in the pan and on the fish, salt and pepper, leave it skin side down, and don't mess with it. Push it nice and hard into the pan as soon as you place it in there, then cook skin side down for 5-6 minutes. Then flip and cook the flesh side for about a minute. Serve flesh side up, add some extra salt and pepper and drizzle the oil juice from the pan on top. Doesn't hurt to throw in a pad of butter or two, as well, into the pan when cooking. :)
Nice.
Thanks!
I like the analogies. You did it well. I can see myself writing better. Looking for the right ingredients. Voice over? Pretty cool!
Jeff, I love not only the 'recipe' but the way you handle metaphor! I want my writing to taste like the ocean.
Ooooh! Love that.
I read a lot and sometimes get visual fatigue so listening to your work was ideal, inspiring and so-fish-ticatedly read out ;o)
I agree, the sophistication was crystal clear
Aw, thanks!
Dear friend! You did it! I never thought I'd read something like this - and loved it.
Sending hugs.
Voni
Thank you, friend!
I read this and then listened to it and thoroughly enjoyed both. Kind of like making salmon two different ways. There’s no bad salmon and both of them just right in their own way. Great essay. It lands. Thanks.
That's right. I bounce back and forth between frying it on the skillet and cooking it on the grill. I tried the cedar plank and found it wanting.
All of us go through a similar process, before we’re just right for public consumption. In youth we’re too raw. Some are farm raised, others come from the wild. Then there is a preparatory time, when hopefully the ingredients added are kept to a minimum. Just love, knowledge, virtue, and faith. And eventually, after these ingredients marinate with a little life experience, our order is up and hopefully what we have to offer will satisfy even the most sophisticated tastes. Thanks for the salmon lesson, Jeff.
Haha. You got it! And: oh, snap! You wrote the conclusion I didn't know how to write. ;)
I loved this, I think just hearing your voice adds to the writing, my daughter actually sat still and listened too, adding "Mommy, I woke sawmon too" lol Definitely got the underlying message.
Haha. Awww...
Loved it Jeff - well done.
Thank you, Kent! But I prefer medium rare. ;)
Happy cooking ! Love it!!
Thank you!
I liked the narration - keep ‘em coming. I also love salmon but rarely get it right at home. I will check out the recipe you suggest.
It's hard to nail, as I shared in the essay (which wasn't about salmon, btw). ;)
Keep it simple and start with the highest quality fish you can find. Ideally, not frozen, and not farm raised. But if you have to choose between fresh and farm raised and frozen wild caught, go for the wild caught. Make sure you defrost it, use the paper towel trick to get rid of the water content, then cook it in the skillet. Easiest way to get it right. Medium heat, olive oil in the pan and on the fish, salt and pepper, leave it skin side down, and don't mess with it. Push it nice and hard into the pan as soon as you place it in there, then cook skin side down for 5-6 minutes. Then flip and cook the flesh side for about a minute. Serve flesh side up, add some extra salt and pepper and drizzle the oil juice from the pan on top. Doesn't hurt to throw in a pad of butter or two, as well, into the pan when cooking. :)
I will have some wild caught salmon shipped to me and will give it a go. Thanks for your in depth comment.