squeeeb

i got a piece of wild sockey salmon, and here is what i did to it.

first i mixed up about 1/4 cup white miso paste, about 1 tbs rice vinegar (you can use white wine vinegar) about 1 tbs olive oil, and about 1 1/2 tbs spicy sweet mustard (i use a local made mustard that's made with honey and habaneros and tequila. any spicy sweet mustard will work). whisk it up, there should be a good balance of salty, spicy, sweet, and sour.

SECRET TIP - you want the texture combination of the soft salmon meat with the crispy salmon skin. how do you get a really crispy skin? lay the fish meat side down, with your knife at an angle, gently scrape down the scales, applying light pressure. you are "squeegeeing" extra moisture from the skin. do this a few times, it will take off extra scales and get rid of extra moisture, and you end up with a much crispier and tastier skin

ok, now slice up a sweet onion (vidalia if you can, but any will work really) into rings, don't separate them, just slice them up into slices.

preheat broiler.

heat cast iron skillet (or any pan that can go from stove-top to oven) and put in butter and olive oil.

when butter is starting to brown, throw in onions, let them brown a bit, flip them, etc.

apply miso mixture to salmon, lay salmon, skin side down, into butter and oil and just let it sit there for a few minutes. (i can't give you time, it depends on how thick your fish slab is, how well done you want it, etc)

when the fish is cooked about 1/3 of the way up, take it off the stovetop and put it under the broiler. let it broil for a few minutes (again, can't give time)

when it's cooked to how you want it, it's done.

eat it. floss and brush twice to be sure.

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