Well, this was quite good and very simple!
0.6 lb wild caught sockeye salmon. (You can substitute some other variety)
about 5 ounces white button mushrooms, sliced thin
1 green onion, cut up
2 slices of lime or lemon
Freshly ground pepper
You can skin the salmon prior to cooking, but I didn’t bother as it pulls off readily after the cooking. (you can probably save it and roast it to crispiness in a little oil in your oven, and then use it to make Japanese salmon skin hand rolls…. I didn’t.)
Heat up a skillet containing a little of one of the healthy oils (medium high), and start to cook your mushrooms, cooking until just translucent on both sides, and adding in some ground pepper as you go.
Push them to the side on the skillet and add your salmon.
Drizzle the juice from one slice of lime or lemon over the fish, letting some land on the mushrooms, too. Add ground pepper.
Cook about 5-8 minutes per side, depending on fish thickness and personal done-ness preference. I like my salmon rare but hot all the way through. Move the mushrooms around periodically.
Flip back again and cook for about two more minutes, adding more lime / lemon juice to both the salmon and the mushrooms, and add the green onion.
Plate the fish and top with the mushrooms. Serves one or two people, depending on your sides.
Oh, and I ordered wall-hanging spice racks. In my kitchen with minimal counter space, these are a wonderful addition! No longer do I have to keep a row of herbs and spices on the backdrop of the range, where they can get splattered with grease and warmed a little more than recommended in storage. Should have done this years ago!
The left rack: Mostly spices one can find used in India, plus two bottles of hot sauce. The right rack: Spices commonly associated with Europe, Thailand, Mexico and Japan.