I come from a long line of fishermen. As early as I could walk I had special roles in our family’s fishing adventures. Roles like digging worms in the wee hours of the day, before the sun was even up. As I grew into my responsibilities I was promoted to more sophisticated and privileged duties such as squishing the wriggling worms onto the fishing hooks or scooping fish guts out of dead fish, to prepare for cooking.
Besides for now having a high tolerance for blood, guts and dead fish, I also have an appreciation for fresh food. Food that has a journey that I can trace, from the first step. Freshly-caught-anything tastes completely different than freshly-bought-anything.
This recipe is made with salmon that my father caught with his own strong (and hairy) arms. He brought the enormous creature (larger than my daughter) to my house and I proceeded to chop it into steaks, feeling very happy and nostalgic, while my son stared at me in wonder.
You can certainly use store-bought salmon, but I highly recommend trying to go and catch one of your own.
Melt-In-Your-Mouth Salmon Steaks
6 salmon steaks, about 1 inch thick
Very coarse fresh cracked pepper
Pinch of coarse Kosher salt
A handful of fresh dill, chopped
Wash and pat dry salmon, sprinkle with pepper, salt and dill
Bake at 400 degrees for 12 min
Eat slowly to enjoy the delicate flavor (and to make sure you don’t choke on fish bones)