How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Monday, September 19, 2016

Not so much a recipe as a suggestion - Salmon with Habañero Mango Jelly

While enjoying our breakfast earlier this week we had some English muffins with habañero mango jelly and James read off the label

A medium hot jam delicious served with a variety of cheeses, livens up a sandwich or your favorite grilled fish or fowl

So when we picked up our weekly order of fish at Kyler's Catch I decided to follow the advice. We had a pound of wild salmon which I divided into two pieces and cooked on the stove top with bacon fat in our indispensable cast-iron skillet. It does appear that I am getting better at using the electric stove. I started the fillets on high heat, but turned it down to medium and covered the pan after the first few minutes. I cooked them on one side for about 10 minutes total, and then turned them over, and turned the heat to low. The cooked side was nicely browned and I spread about a tablespoon of jelly on top of each fillet, and continued to cook (covered) until they were no longer pink inside, perhaps five more minutes.

The label didn't lie. This was good. We paired it with a Malbec and had mashed potatoes as a side dish, along with the delicious bread we always pick up at Kylers.

It seems we have officially become regulars at Kylers. The lovely cashier asked after me last week when James went in without me, and likewise asked about him when I went in this week without him.

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