WE HAVE SOME SALMON

On Sunday morning, I went down to Chinatown to pick up a salmon. I had the nice guy at the fish market fillet my little beauty and lop off the head. I went to a couple markets and found one with nice clear eyes all packed in ice. The skin was bright and its flesh was firm. I knew I had a good one.

It was really strange watching the guy dice up my fish. He used the strangest blade and made it look really easy. It was pretty cool if I'm being totally honest.

Anyway, I took it home and one side immediately went into the oven for baked salmon salad. Nothing special, just a couple ingredients:
- olive oil
- salt
- pepper

I baked it for about half an hour and once all the fat had gone opaque, I took it out of the oven and let it cool. Once it had rested and gone to about room temp, I flaked the side into a bowl and mixed it with a bit of salt and low-fat mayo. Presto - baked salmon salad for lunch this week!

Also, while I was waiting for the salmon to bake, I took a bit of the other side I'd carved up for dinner and pan fried it with a little soy and rice vinegar. I took the salmon and mixed it up with:
- salsa
- tortilla chips
- parmesan
- black pepper

They didn't look very good. Not good at all. But the taste was pretty nice! The corn chips actually went well with the salsa and creamy salmon. Delicious!