More Chapa Salmon…

…chapa being the process of cooking food on a skillet over a hot (600-degree) fire (technique from Seven Fires: Grilling the Argentine Way). Tonight I grilled thinly-sliced fennel, onions, and wild mushrooms (tossed with chopped herbs and fresh-squeezed lemon off-heat) before searing Vital Choice Wild Seafood King Salmon fillets, rubbed with a bit of olive oil and sprinkled with salt before setting them in the hot pan. Five minutes (two minutes on one side, three on the other) is all it takes for crusty, just-done salmon. Tonight I topped the fillets with Whole Foods’ pineapple-n-mango salsa (found in the produce section – would be tasty on any fish), seriously delicious.  From chopping to plate, I’d say about 20 minutes – very, simply doable after a long day at work, and coming in easily at less than 400 calories.