[unabashedly uncorked: your daily dose of EPH]

Last night was Ash Wednesday meaning meat was off limits at the H house. Well- technically just for me I guess as Blake had leftover lasagna bolognese for the umpteenth night in a row. Being that my main squeeze doesn’t have the same affinity for salmon as I do, I decided to take full advantage of the opportunity to make one of my favorite dinners

brussels sprouts, pan seared organic sockeye salmon and a whole grain mustard sauce

But for as many times as I’ve over/ undercooked my salmon, I decided to ask an expert which way was best to sear my fishy. So -here’s my trick to perfectly seared salmon [c/o the fish dude at Whole Foods]:

• Get your pan screamin’ hot
• Add a tablespoon of good evoo
• Rinse fish, pat dry, add salt and pepper to taste
• One the pan is almost smoking hot, add the fish [skin side up] and cook for 2 minutes
• Flip and cook skin side down for [at the maximum] another 2 minutes.

This will leave you with a perfect, crispy piece of salmon on the outside and a nice, tender, flakey interior. Enjoy! oxo