The Way of the Cook

I love 'em. Margaret's aunt brought some salmon over to be cooked up for dinner. Since I had recently found some inexpensive sesame seeds I decided there was no time like the present to put them into action. A bit of salt, some nice mustard a little parmesan and a solid coat of sesame seeds went onto the fish and then under the broiler! I accompanied it with some green beens and fried potatoes. An excellent array. I always like coating the my salmon with some parmesan or what have you to protect the delicat flesh while under the broiler. It makes a wonderfully moist and tender end result, as long as you don't overcook it. Put it close to the broiler and flip it as soon as it's brown then take it out as soon as the other side is brown too. Good stuff.