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Here is how I do my pan seared salmon. Start with some organic olive oil on a non-stick pan, lay down sprigs of fresh rosemary, season salmon with some Maldon sea salt flakes and fresh ground pepper from Peppercorn Medley Grinder. You should have the heat high enough to get a good crust then back off the heat till the insides are fully cooked.
Mushroom sauce sounds good with country fried steak too! My fav version of mushroom sauce with ribeye was at Pamplemousse Grille. I gotta save up and go again. It was $50. *sigh