Dock Kitchen.... fish tagine... handfuls of Clams, red mullet cut into 3, 6 small pieces of cooked octopus, 2 potatoes, 1 bunch coriander, 1 bunch parsley, 2 inches ginger, large pinch saffron.... olive oil
Perfect Salmon EVERY time, here’s how to cooked it: drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky. A no-fail method!