I love roasting vegetables in the oven. Here is a snap of my vegetables oiled and salted and ready to go into the oven at 425F for about 25-30 minutes. As a time saver, I got packages of cut up Brussels sprouts and cauliflower.
John brined the salmon for half and hour in 2 tablespoons of salt in a quart of water and then cooked the salmon starting with a cold pan with a sprinkled layer of coarse salt. He starts on the skin side and finishes for a couple of minutes on the flesh side. The whole operation takes 8-10 minutes depending on the thickness of your salmon. This time, hurrah, the fish did not ooze albumin. John accounts for this by brining the salmon and keeping the flame on medium/low throughout the cooking.
Everything came out really yummy. All the vegetables were stars and the salmon was perfectly cooked. Do not add extra salt to your fish because the brine and cooking salt in the pan season it well enough.
Today I found a salmon recipe that I think we will try for next week. It is sesame salmon rice bowl made easier by steaming the fish on top of the rice once the rice is almost done and using easy convenience foods like pre-packaged cole slaw in a tangy sauce. Can’t wait!