Revenge is a dish best served cold. (Or in this case, served hot and pan-fried, with a side of annoying)

And thus, we begin today's lesson on fish.

Also, while trying to find the rights to this image via the most reliable source on the Internet (Google Image Search, OBVIOUSLY), I came across this gem. Really, it is more likely than you think.

dailykos.com
Good fish should not smell...well, like fish. Vaginal bacterial infection scent =/= your shopping criteria when purchasing seafood.

Also, it probably shouldn't sing. But, this is inevitably what happens when you roll my squash down the hallway and smash my camera. Asshole.



(If you have no idea why I would plot revenge upon this poor Ginger man, check out this post and this video.)

That being said, a fresh piece of fish requires little work and ingredients. I mean, I don't know if I should even call the following a "recipe.". I guess it's more of a techique. Good piece of salmon + olive oil heated correctly = heaven.

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Pan-fried Salmon

Makes 2 servings

Ingredients
-2 salmon filets with skin on, 1 inch thick (This is simply my personal preference, but I prefer the long, thick [that's what she said] cuts of salmon over the wider, thinner cuts. They stay moister [I can't] throughout cooking.


-Olive oil (about 2 tbsp)
-Salt & pepper, to taste

Steps
-Season salmon filets with salt and pepper, rubbing the spices into the fish. Set aside (not refrigerated) for about 30 minutes prior to cooking.
-Heat a nonstick frying pan or skillet over medium low heat. Add oil to pan (swirl to coat, and allow to slowly heat up for a few minutes (this prevents you from burning your oil, which changes its taste).
-Turn the heat up to medium high for 1 minute, and then add your salmon filets to the pan, skin side up. In order to top your salmon with the perfect crispy crust (without breadcrumbs), hot oil is crucial.

-Cook for 4-5 minutes (adjust time according to thickness), and then flip filets. Cook for an additional 3-4 minutes. Remove from heat, and allow fillets to sit in the pan for another minute or so (they will continue to cook).

-Serve with or without skin. (The skin will be extra crispy: salmon skin roll-quality. YOU KNOW HOW I DO!)