Of all the things to run low on, salt should never be one of them. I kept thinking the box of little crystals would continue providing this essential ingredient. To say the least, we’ve been on a low-sodium diet lately.
That is until today. Finally remembered to pick up salt at the store, two canisters: regular salt and sea salt. Why both? Well I have my own OCD tendencies in the kitchen, besides being burly and over bearing on anyone else who might try to cook in it.
Regular salt is used in baking. Since baking typically involves mixing so many different ingredients, you can’t tell me you would know that chocolate muffin was made with regular salt or sea salt. If you can, your palate should be used on Iron Chef or something.
Sea salt is used in cooking. If the precious rock crystals run out, thou may substitute regular salt. Sea salts, in my opinion, are less harsh on the tongue, a softer salt flavour if that makes sense. Sea salt is a must for caramel popcorn.
So tonite’s dinner was surf ‘n’ surf and could have been doused in sea water. I put way too much sea salt on the poor fish fillets, I think I double salted them. Try eating very little salt for a week and then eat salty chips, you mouth will be on fire and you’ll be looking for the nearest water fountain. That was pretty close to the sensation after eating this plate. I need to pay more attention when cooking fish, too much of anything will overpower a thin fillet. Salmon stands up a bit better to my cooking style and is forgiving. Thank you Njord!
- 1 fillet of white fleshed fish per person
- 1/3 lb shrimp per person
- 3 large garlic cloves, sliced
- 3 Tbsp butter per pound of shrimp
- olive oil
- garlic powder
- onion powder
- sea salt
Sprinkle fillets with garlic powder, onion powder and sea salt on both sides, easy with the salt there cowgirl. Heat olive oil briefly in a pan, sear both sides of the fillets. Hold fish in a warm oven. Melt the butter in the pan. Add the shrimp in a single layer, add the garlic and sea salt to taste. Flip the shrimp once, they should be “C”s and opaque when finished cooking.
Serve with rice and/or salad.