Comming back with SOCKEYE !!!

I think the famous, best line from Aladdin by my fav Robin Williams should have been the title of this post rather than the previous one. (didn't get what i said?...wohahaha...goal achieved!!!)

i know by the time i post this, half of my dedicated readers(4-2=2), would have forgotten this blog or think I'm dead or gone crazy (they know the probability of later is more!) but, sorry...nothing can stop me or my procrastination from taking breaks or what i call blog-hibernation.

OK, so whats the deal now??? well, I'm in here for my brother....aww....my little poor brother, who for once in the last & this millennium thinks i can advice and influence his eating habits ..*sobbing * * sniffing*... & help him with easy healthy recipes that include whole grains and greens and healthy fats.

what..you wont buy that?...alright i need to revive my eating habits too...so lets look at my recent favorite wild Alaskan sockeye salmon and a serendipity preparation.
i feel too bored to write about that serendipity part now, so lets just think that i had a podi made for some purpose which accidentally fell on salmon and cooked itself into a yummy meal!!!!.

Salmon podi fry (or call whatever u want to call it..if i am here for the next 10 yrs i might call this "salmon & Indian spice rub" or salmon with spicy rub or blackened spice rubbed salmon...but for now lets just call it "podi fry" ok?)..for those of u who dont know; podi= a fine or coarsely ground thing.

the ingredients:

Salmon fillet
Lemon juice a few spoons
Salt to taste
Serendipity Podi

Take a salmon fillet, run ur hand along the flesh and feel for any bones, if present remove it with a forceps or with a spoon and ur thumb.
Wash and pat dry salmon fillet in a paper towel. Pour the lemon juice on top and spread it on all sides, next sprinkle salt and rub it all over.

Serendipity podi:
Dry grind...no..no.. i should say just pulse the following, our goal is to have a really coarse powder.

1 part coriander seeds
1/3 part cumin seeds
1/4 part whole black pepper
1/2 part dried red chillies whole
2~3 tsp fenugreek seeds

Take a few tables spoon of this podi and dab it on the sides and top of the fillet. You should be covering the salmon pretty thick with this podi...as below.


Heat a nonstick skillet for 2 mins on medium heat and add a tbsp of oil and drop the salmon skin side up and leave it for 3 mins. Take a spatula and turn it over and leave it for 4~5 mins, reducing the heat a little bit.


Salmon can do its own magic and cook itself, that does not involve you poking or turning again or pressing it with your spatula....just leave it for 4~5 mnts...now after this turn off the heat and cover an aluminum foil over the skillet and let it rest in the residual heat for another 5~ 10 mins.


Taaadddaaa...our salmon podi fry is ready to be eaten alone or in between two slices of a whole grain bread or in this case a few slices of cucumber and carrot juice..it was yummmm..delicious...The salmon was just cooked and tender. I learned an important fact in this process though...NEVER OVER COOK A FISH..IT TURNS RUBBERY..

Podi is only the serendipity part...the actual salmon cooking is influenced (influenced=nice way to say "i copied"..)by Alton Browns episode abt cooking fish.

See u soon with green smoothie...and ...ohh...i don't eat every day with a place mat.