Salmon Swimming in the Seasonings | Eastern North Carolina Now

   Once you have your herb paste, it is time to cook the fish. Take some of the over half of the paste out of the pan and put in a bowl. Heat the large sauce pan to a medium to high heat (and watch it carefully for over burning), and place each chapter of the salmon in the pan. Then put a layer of the paste on the exposed section and let it saute until each flipped side browns, but do not let it burn - remember the sugar in the fresh garlic. Also, show great care in flipping the fish. Flaky fish (there is no more flaky fish than salmon) will come apart on you if one is not careful.

With much care, watch over your fish as it flavors in your sauce pan: Above and below.     photos by Stan Deatherage
The finished product, in the pan and on the (clean) plate: Above and below.    photos by Stan Deatherage

   I will admit that the presentation is lacking, but the gravy had an extra fine flavor. To achieve gravy / sauce, just add water to a heated pan and work the drippings.

   The finished product was flaky and flavorful and perfect for the palate. And most importantly, "drink responsibly," but "stay thirsty, my friend," and, of course, have a happy Christmas.
Here we have the finished product, Christmas Day feast, 2011, of my erstwhile endeavor to feed all those who call me Dad, and, of course, the rest of the folks: Above.    photo by Stan Deatherage