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.