My Salmon Experience: How It All Turned Out

So I made the salmon. Let’s all feel very proud for a moment, considering my approach to cooking.

I ended up having to cook the fish twice as long as the recipe on the back of the package called for, but since I’ve eaten enough salmon in restaurants to recognize the appropriate color and texture for cooked salmon, things turned out just fine.

By time I cut the scales off both fillets the fish was cold. And then I accidentally spilled half my cooked vegetables in the sink. But the flavors were wonderful, simple.

The scales were beautiful, silver and gray, and added a visceral tone to the whole process. I used a knife to separate the pink flesh away from the skin and the scales made little click-clack noises as they fell to the plate below.