fish

Apparently, I'm now a food blogger - not sure how that happened. In any case, this is one I make about weekly.

Use wild Pacific if you can get it, and avoid anything that claims to be wild Atlantic salmon, which no longer exists commercially. (We get Trader Joe's frozen Alaskan, because it's already skinned and we can stock up!)

You will need:

Salmon (skinless)
Sea salt
Water
Olive oil
Garlic (crushed, diced, whatever)
Black pepper

Equipment: