Wild Salmon

You will probably see fish her quite often.  I prepare it many different ways, none of which are complicated.  Up first is salmon.  I don't eat farmed fish, so finding fresh wild fish in Central Ohio can be tough.  Our local butcher carries it weekly when in season.  Obviously, it's easier to find fresh seafood on the coasts, and we definitely take advantage of it while we're there.

Recipe:  Salmon - Seared and Broiled

Marinade:
Soy sauce
Lea & Perrins
Rice Vinegar
S & P

To prepare:
Vegetable stock
Pinch of sugar
Butter (optional)

The marinade doesn't have to be in contact with the salmon for very long, as it is not a very dense fish. After 30 minutes, or so, set a heavy skillet over high heat.  Once hot, add either a spray of olive oil or a tablespoon of oil to the pan and set the salmon skin side up to sear the top.  After about a minute, turn the fish over and add about a 1/4 cup of vegetable stock.  Remove from heat and sprinkle a bit of sugar over the fish (and the optional evil butter).  Place under the broiler until center is cooked, but still slightly cool.  That's it, that's all.

Add a starch like rice or quinoa, and a veg or two, and Bob's your Uncle.