brunch with chinook salmon 三文魚

I am determine not to let any of the chinook salmon 三文魚 I brought back from the columbia river gorge pass its prime. to this end I been eating it every meal for 3 days now.

portland still has the most comfortable cool mornings and nights this few days. I love it in the 60s F, perfect for breakfast in the back yard. today it is more a brunch with a very slow start at 10am.

 pan seared salmon with scrambled egg made with grated parmigiano-reggiano cheese

i am getting pretty good at searing it to perfection with an oily and somewhat crispy skin on the back side. good salmon is best kept simple, with just coarsely ground black pepper and salt. nice thing about salmon oil especially that from the belly is it does not go straight to your belly like pork belly would.

out on the raised deck - served on this chic fiberglass tray from france i have for years waiting for an excuse to get used