At the grocery store a couple of days ago, I spied several kinds of marinated salmon in the fish monger’s display case. There was a chipotle marinade, an habanero citrus marinade, and a lemon rosemary marinade. I decided on the lemon rosemary. Last night, I pan fried our filet of marinated salmon. It was exquisite. Here it appears on my plate with seared skin side up.
I served it with a quarter of lemon and a smear of spicy aioli. The side was a boiled artichoke with garlic butter dip. A yummy meal was had by all.
