Simple Salmon

Living in Ontario, in the winter, literally turns your backyard into your own personal walk-in refrigeration space,

perfect for when you have more servings of food than your refrigerator will allow you to hold.

I find that salmon doesn’t need so long to absorb a good amount of flavor; it needs even less when you’re browning it in a pan and using a rub instead of a liquid marinade. Rub potency tends to strengthen when it’s heated.

I served this with pureed potatoes drizzled with truffle oil and lemon.

Salmon rub:

Red, white, and green peppercorns crushed in a mortar and pestle.
Whole chives
a drizzle of vegetable oil.

Drizzle vegetable oil into a very hot pan and put the salmon pieces, rub-side down, until golden-brown.

Transfer the salmon onto a baking sheet lined with parchment and into an oven pre-heated to 400 degrees. Cook only until medium-well (about 10 minutes): the salmon will continue to cook as it is being plated.

Ridiculously easy.