ok, time for some honesty here. I LOVE to cook, and I feel like most of the time, I’m pretty good at it. But, like most people, I have weaknesses. Fish is one of those weaknesses. I recently learned how to properly cook white-fish (aka: tilapia, dover sole, etc). Salmon, is a whole other ball game. Seriously. There are so many different thicknesses of steaks, and cuts etc… so when it comes to cook time, it’s so hard to judge. You also have to time it JUST RIGHT, to take it out of the oven where it’s SLIGHTLY undercooked, and then let it rest in the juices to get just right… and not over cooked.
Tonight… I slightly over cooked it. This recipe is REALLY good… if it wasn’t over cooked. Seriously… I’m working on it! Don’t feel bad if you fail the first time!
Oh, and the dill? Just for the pretty picture… not used in the recipe at all!
2-3 TB toasted sesame oil
1 tsp minced garlic
12 ounces fresh or thawed salmon