Much as I love tilapia and bangus (milkfish), nothing compares with my unbridled devotion for salmon. Nothing even comes close. I eat salmon raw (sashimi), smoked, grilled, poached, broiled, boiled… I eat salmon fillets and steaks, the belly, the head… There just isn’t any part of this fish that I don’t like.
Yes, salmon is expensive. That’s why it isn’t something we can enjoy everyday. So when we buy salmon, we make the most of it by preparing the fish only in the best possible way and with the choicest ingredients. Like this pan-grilled salmon fillet. The simplicity in the preparation is astonishing and cooking is nothing more than pan-grilling though executed with meticulous care. And the sauce? Bright and rich, spicy and tangy. »