Well, I did it, I picked up a pound of the Copper River salmon on
sale. Anytime we have fish in this house, it's news. It turned out
great although I'm sure real fish eaters will cringe. I marinated it
a couple of hours, fish side down, in soy sauce, ginger, garlic and
some scallion slices. The scallions looked good, if nothing else.
Sauteed it in a pan with a little bit of oil (skin side down, I've been
paying attention), then stuck it in a 375 oven for however long.
Okay, then I put it under the broiler a little bit, I know, bad.

Came out great, it got a 'can we have this again? even if it's not on
sale?' Well, I never expected to hear that about fish. It really was
tasty.

Actually, I got the whole fillet although I knew to get the thick cut
(she asked me which, I knew someone said to get the thick), then
I said, I'll just take the whole thing (1.67 lbs). So the thin end is
tilia'd in the freezer for another day.

The End.

nancy