Big J could eat regular food again tonight and I wanted to make something that wasn't to heavy. We thought salmon would be perfect. I read in Bouchon how they cook salmon in their restaurant -- so good and so easy. Essentially, heat about 1/8 inch of canola in a pan, meanwhile prepare the salmon by skinning and removing any pin bones. Salt and pepper the skinned side and salt the other side. When the oil is hot, place the salmon, skinned side down, in the pan and cook for 5 to 6 minutes. The salmon will be crisp on the bottom, medium in the middle and rare on top, creating a variety of textures and flavors with each bite. Genius!
little j helped me prep the pea pods and the asparagus and the citrus yogurt sauce. A great dinner.