Have a fire extinguisher ready!
I used to make this at an amazing restaurant.
Wild King Salmon Piccata with Wild Lobster Mushrooms and my Father's Garden Kale
Yes, it read like that on my menu.
Have some of your favorite pasta ready to go.
Turn up the music.
Add a dash of butter to the pan on medium heat.
Saute a handful of diced onions until they smell sweet.
Add some medicinal-grade garlic to brown.
Add mushrooms, peppers, capers and kale. Saute till the aroma sings music in your soul.
Toss the pasta in with the veggies. Set aside.
Cut fish into long slices about an inch thick.
Clean skillet, heat to the hotness of hell.
Bread the fish in your favorite panko and spices.
Add clarified butter (high heat tolerance) to the pan, you should see it disperse from the heat and crackle with excitement.
Lay the fish down gently, so as to not disturb the oil too much beneath it. This will prevent sticking.
Using your spatula, lift the edge of the fish till it starts to feel firm. Flip it. Quickly splash a generous glug your favorite alcoholic beverage onto the pan. It should emit about 2 feet of flames - to disappear only a second later. Turn off the heat!
By the time you've plated the pasta, the Salmon will be done (should be medium, not rare, not well.)
Sometimes, I like to add a little more butter to a pan, heat with a quarter cup of cream with a generous handful of parmesan (and a little blue cheese) for a nice sauce.
Place Salmon on pasta, Serve with lemon. Drizzle sauce on top. Enjoy #bliss.
Stay tuned for lots and lots more :)
PS
Clarified Butter: Honestly, let it sit in a low-heat pan for an hour . Scrape the white stuff off the top with a spoon (whey - or milk protein). The rest is clarified butter :)
(do a pound, you can keep it in the fridge for later use and its easier to work with than small amounts)