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Pan-Seared Salmon with Rosemary and Parmesan Lemon is a Culinary Must

by Preston Brady III, Herbscapes.com 2023

Last night I made wild-caught salmon with freshly made coleslaw, homemade hushpuppies and steamed Jasmine rice. It was a really easy dish to make and took very little time. Wandering through the house doing other things I stopped for a few minutes in the afternoon and grated the green cabbage and carrots that would make the coleslaw later. I made sure I had all the ingredients needed for the Southern style hushpuppies, namely cornmeal (3/4 cup) flour (1/4 cup), baking powder (1 tablespoon), baking soda (one teaspoon), salt, paprika ,(1/2 teaspoon) sugar (one teaspoon) a pinch of onion and garlic powder, buttermilk (1 and 1/4 cup), an egg, freshly chopped yellow onion. Basically I mixed all the dry ingredients together and then added the buttermilk and onion to the mix. It was moist enough to form the hushpuppy balls. I cooked them in vegetable oil. Once I completed the hushpuppies I cleared all breaded debris from the oil and used the same pan and oil to sear the salmon. I rinsed the salmon under cold water and patted dry. Once the oil was hot enough I placed the fish skin-down into the pan. It immediately sizzled and I pressed down to get a good connection. After a few minutes I added a pinch of salt to the fish and a sprinkle of black pepper. I put a half-teaspoon of butter (not margarine) on top and laid some fresh chopped rosemary in the mix. After ten minutes I carefully turned the fish and let it cook for about seven minutes. The skin was nice and crispy. When I turned it over for the second time I turned off the heat and added just a sprinkle of fresh-grated parmesan cheese. I didn’t want to put too much of anything on the salmon because good salmon really taste good by itself. I did want that extra dimension. Once the fish was on the plate with the coleslaw to which I generously added mayonnaise and a tad of cream along with salt and pepper, the hushpuppies and white Jasmine rice, I cut a small slice of lemon and gently allowed a few drops to fall onto the salmon. I put some ketchup on the plate for hushpuppies, some tartar sauce to, and opened an ice-cold bottle of Stella Artois beer and tuned back in to season 10 of Master Chef, where I get some of my cooking ideas. In case you’re getting hungry and want some wild-caught Alaskan salmon delivered to your doorstep, try Amazon, here:

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