l. is for lemon zest alaskan salmon...

"I am on a seafood diet... when I see food, I eat it."

Yummm. Fresh seafood. Vintage teal prepared this dish for a special guest this weekend and it seemed to be a crowd pleaser. There is nothing finer than fresh caught alaskan salmon, and we would know because we have caught, gutted {with manicured nails} and prepared it, however, here in the land locked state of Tennessee, we settle for the next best thing.... a trip to the local Whole Foods. The kind man behind the seafood counter {Derek was his  name just in case your were wondering} helped yours truly pick the prettiest and most fresh pieces of salmon they had available. When preparing fish, it is best to let the seafood do the work for you. There is no need to over do anything as far as the ingredients. You will see after reading the recipe that less is more in this case. Also, keep an eye on salmon while it is cooking, it can be easy to overcook if you aren't attentive.

Lemon Zest Salmon Ingredients

1 lb fresh alaskan salmon

2 tbsp olive oil

1 fresh lemon, for juice and zest

salt and pepper to taste

|1.| Slice salmon into two pieces if this is not already done, leave skin on if you are ok with it... it creates good flavor for when the fish cooks.

|2.| Heat 1 tbsp olive oil in skillet.

|3.| Rub salmon down with olive oil, about 1/2 tbsp per piece.

|4.| Score salmon and season with salt pepper and lemon juice. Zest 1/2 and lemon over each piece and rub into scored fish.

|5.| Put fish in skillet, skin side down, into hot olive oil and cook for 3-5 minutes depending on the thickness of the filet.

|6.| Flip salmon and cook another 2-3 minutes. The fish will be ready when it becomes tender and flakey. Be cautious not to overcook the salmon.

|7.| Serve over a bed of fresh sauteed spinach and serve with some wine and you have yourself a lovely meal to share with someone fab! Bon apetite!

Yummmm.

Hope everyone enjoys their Wednesday! *vT