Yes, you read that right and no, I have not been drinking, well, maybe a little bit. I was at Publix today and inquired at the seafood counter, “Do you still get wild caught salmon?”, Bill the counter man said no, not in a long time, maybe a covid thing. I explained that Chilean salmon is maybe suspect and I wanted wild caught. He said we have this Florida salmon………took me a while to politely compose myself……..ok, please explain…..he said it’s farm raised in aquifer water with none of the usual farmed salmon undesirable stuff……ok, I’ll bite (I could hear a reel singing in my head…..)
So he goes to the fridge and brings out this container of fresh Florida salmon and shows me one…..wrap it up, I’ll give it a try. Cooked it on rhe gas grill tonight bout 4 min flesh down and another 15 min skin side down at bout 400 degrees, just dusted with Paul Prudhomme‘s blackened redfish seasoning and some olive oil spray.
It was awesome! Check it out and tell me if ya think I’m gonna live!
So he goes to the fridge and brings out this container of fresh Florida salmon and shows me one…..wrap it up, I’ll give it a try. Cooked it on rhe gas grill tonight bout 4 min flesh down and another 15 min skin side down at bout 400 degrees, just dusted with Paul Prudhomme‘s blackened redfish seasoning and some olive oil spray.
It was awesome! Check it out and tell me if ya think I’m gonna live!
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