I don't know why, but I got hungry for some fish tonight. Unfortunately for me, tonight is PIZZA night in our house (and I am lactose intolerant).
So I went down and pulled out a non-stick skillet, tossed in about a tablespoon of butter. While the butter was melting I took some frozen baby asparagus spears and quartered them, sliced a fresh roma tomato into 1/4" thick slices and tossed them into the skillet to fry in the butter.
Turning to the desire for fish, I took a piece of salmon and patted it dry then I coated 1 side of it with a couple tablespoons of sugar.
Back to the skillet with the tomato and asparagus I added a shot of hot chili oil to the melted butter because I love the taste of hot & sweet dishes. Stirring the oil into the butter to fully incorporate it, I let it heat up and carefully laid the salmon into the skillet, sugar side up. I let the salmon cook about 1/2 way through. I turned the heat up to HI and then using a wide spatula and a fork I carefully flipped it sugar side down. The sugar quickly caramelized and I lifted the salmon out of the skillet and placed it on a warmed plate, sugar side up, veggies on the side.
I don't know why the lovely Mrs_B doesn't like fish and won't cook it, but left to my own devices, I think I managed very well.
Took a grand total of about 10 minutes to cook, only dirtied 1 pan. Tasted good too!
So I went down and pulled out a non-stick skillet, tossed in about a tablespoon of butter. While the butter was melting I took some frozen baby asparagus spears and quartered them, sliced a fresh roma tomato into 1/4" thick slices and tossed them into the skillet to fry in the butter.
Turning to the desire for fish, I took a piece of salmon and patted it dry then I coated 1 side of it with a couple tablespoons of sugar.
Back to the skillet with the tomato and asparagus I added a shot of hot chili oil to the melted butter because I love the taste of hot & sweet dishes. Stirring the oil into the butter to fully incorporate it, I let it heat up and carefully laid the salmon into the skillet, sugar side up. I let the salmon cook about 1/2 way through. I turned the heat up to HI and then using a wide spatula and a fork I carefully flipped it sugar side down. The sugar quickly caramelized and I lifted the salmon out of the skillet and placed it on a warmed plate, sugar side up, veggies on the side.
I don't know why the lovely Mrs_B doesn't like fish and won't cook it, but left to my own devices, I think I managed very well.
Took a grand total of about 10 minutes to cook, only dirtied 1 pan. Tasted good too!