Posted by johngl
One of worst things about Memorial Weekend in Central Texas is that it usually marks the beginnings of temperatures approaching 100°F. One of the best things about this weekend in Texas is that somehow, fresh wild-caught Copper River Salmon finally makes it into our local megamarts. This year, it’s running anywhere between $15 and $30 per pound.
It’s worth every penny.
This is the simplest of preparations:
Secure a side or two of Copper River Salmon
Brush said side with some fresh squeezed juice of lemon (or lime)
Apply salt and pepper
To cook, get a large cast iron skillet smoking hot, add a couple of tablespoons of olive oil, lay in the salmon skin-side down.
Turn down the heat to low and put a lid on the skillet. Wait about five minutes. Pull the lid and flip the salmon. Reapply lid and wait about two more minutes.
I served this with some crème fraîche infused with fresh garlic and basil.
And, of course, a nice bottle of Pinot Noir.
This just in…”this Memorial Weekend won’t be as hot as last Memorial Weekend!”