Cook's Corner: Pan-seared Atlantic salmon

'2’S ON SATURDAY WAS SUNSHINE. >> MY NAME IS JAY. WE ARE LOCATED IN DOVER, NEW HAMPSHIRE. TODAY I’M GOING TO MAKE A QUICK DISH. PAN SEARED ATLANTIC SALMON. I WILL PUT THAT ON TOP OF A LILETT BIT OF SALAD, SO TO SPEAK. PICKLED BEETS AND RED ONION AND AVOCADO AND TOMATO AND CUCUMBER. SOMETHING LIGHT AND VERY, VERY FRESH LOONGKI AND DELICIOUS. I VEHA TWO PIECES OF THE SALMON I HAVE PREPREPARED. THIS HAS A LITTLE MARINADE THAT INCLESUD CITRUS ZEST, FRESH GARLIC, AND FRESH GINGER. IT MAKES A NEIC PASTE THAT GOES OVER THE FISH. I WILL SEASON IT WITH A LITETL SALT AND PEPPER AND HIT IT IN MY NICE HOT PAN. TAKE OUR FISH AND PUT IT SKIN SIDE DOWN. FOR ROU SALAD, I’M GOG TOIN TAKE SOME PICKLED REDON O, SOME GOLDEN BEADS WHICH WE ROASTED AND THEN PICKLED, SEOM IT’LL FUSION TOMATOES, SOME AVOCADO WE HAVE CUBED IT UP. CUCUMBER FOR OUR SALAD. COARSE KOSHER SALT. HIT IT WITH A LITTLE PEPPER AND SQUEEZE A LITTLE LEMON ON THEIR AND EN TAKE SOME BLACK AND WHITE SESAME SEEDS FOR A LITTLE TEXTURE. KEEP AN EYE ON MY FISH OVER HERE. SOUNDS GOOD, SO I’M GOING TO FLIP IT OVER. WE HAVE A LITTLE BIT OF CRUNCH WITH THE SESAME SEEDS. PUT A LITTLE SALT AND THEN I WILL TASTE IT. I’M NOT TRY TO BRAG, BUT THAT IS PRETTY GOOD. DROPPED OUR FISH IN THE OVEN FOR A MINUTE. I’M USING A RGIN MOLD TO TRY TO KEEP IT IN ONE PLACE. YOU DON’T HAVE TO USE IT. IT SURE LOOKS LIKE YOU’RE TRYING HARD BUT YOU’RE NOT REALLY TRYING THAT HARD. MY FISH HAS A NICE CRUST. I WILL DROPT IRIGHT ON TOP OF THE SALAD. FINISH THE PLATE WITH A LITTLE OIL AND CHIVE AND THEN REALLY IMPRESS YOUR FRIENDS, THROW LITTLE GREEN ON TOP. LUNCH IS SERVE