I don't use use recipes, I just cook. Some recipes are complete and some not so much. Got a question or need more detail? Ask me. If you try a recipe please leave a comment about how you liked it, or didn't, and any variations that you did. Recipes are not scientific formulas, and it is useful to see how ingredients and amounts can be altered to get a different result.

Salmon With Vegetables

Salmon filet
sliced vegetables
1 clove crushed or chopped garlic
Chicken broth
flour/oil or Wondra for thickening
Ghee for frying

1Slice some vegetables, sauce in a little oil, Pam, or ghee, your choice. Vegetables are your choice I used mushrooms, carrots, and cauliflower because that is what I had on hand.

2. Deglaze by pouring half a can of chicken broth into the browned veggies. I then added a little Umami from Trader Joes. You could just add a little tomato paste and Worcester sauce. Heck, miso paste might also be nice. Don't add salt until the end because some of these things can already add saltiness. If you have fresh basil chop some up and toss it in.

Bring heat up to a simmer.

Now you have some choices
1. No sauce. Cook it down a bit and adjust the saltiness
2. More flavor. Add Fresh basil, and/or ginger root, and/or pickled ginger.
3. More sauce. Add more broth and thicken by mixing a tsp of cornstarch in a cup of water or broth. While veggies are simmering, stir in a little of the cornstarch mixture at a time. It thickens quickly and does not need to be cook for awhile like flour. Don't get it too thick and gloppy.

Now the Fish

1. Cut some pieces from a fillet or you could use salmon steaks. Heat a pan and add 1 tbs of ghee or oil with high smoke point. Here I got the pan just a little hotter than I wanted, but in the subsequent picture you can see how the temp really drops.

Use a spatula to move the fish a bit when it first goes in to prevent sticking. When it is good and brown flip it to cook the skin side for a minute then transfer to aluminum foil. Use two spatulas if necessary to keep from breaking the fillets

Put a temperature probe into the salmon and cook at 225 degrees until the fish temp is up to 120 degrees. This is my favorite temp for salmon. Why? Because this is the perfect temper super tender, moist flavorful Salmon. If you like your salmon super firm and dry then you will want a higher temp. If you want to follow USDA guidelines then go with 145 degrees. If you are concerned that you salmon is tired and iffy and in need of heat sterilization then toss it and eat something else.

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