![]() ![]() Of course, there are many ways to cook salmon and if you’re looking for crispy salmon skin, this is not it. Want to make this easy baked salmon recipe even easier? Keep a stash of herby lemon-garlic butter on hand-instead of using oil and fresh herbs, place a pat on top of the fish before baking. We chose to brush these fillets with a simple mixture of olive oil, lemon zest, and thyme, but feel free to experiment: Top each piece with lemon slices tossed in minced garlic and melted butter-or use sesame oil and a sprinkle of shichimi togarashi (or your favorite seasoning blend). The former will allow the heat of the oven to circulate all around the fish so that it cooks evenly, preventing dried-out tops with raw middles. But we want to put one important tip up front: Cook your pieces of salmon on a sheet pan, not in a baking dish. Sometimes, we learned, you just don’t need a guidebook.This easy recipe for baked salmon is bound to become one of your go-to weeknight main dishes. It was listed as a Top Choice for budget travelers, and I just read it and smiled, proud that we discovered it without any help. Later that afternoon, I was paging through the Lonely Planet looking for a hostel option in the town we’d venture to next, when I came across their advice about the fish market. Our limited Turkish vocabulary didn’t get us very far, so we communicated through smiles and gestures, somehow learning that he is the wife’s bapa (father).įeeling happy about our delicious meal and our new friends at Canciger, we left. I tried speaking with him but quickly learned he knew no English at all. They provided endless baskets of bread, a delicious salad, and some decadent butter sauce for dipping.Īt a corner table, an old man with wispy white hair sat peeling parsley sprigs from their stems. For 6 Turkish Lira each (around $7.00 US) they grilled our fish, and let us into their kitchen to watch it as it cooked. Run by chef Isa and his wife, Canciger was a great choice. We chose a slab of salmon and a whole red snapper, and took it to restaurant number 43, because that’s the location our scuba diving friend said he likes best. The smell of seafood overpowering as we eye salmon and sea bass, calamari, prawns, white grouper, red snapper. Without a map, we wandered until we found it, asking only one shopkeeper along the way to point us toward it.īarricaded by four stone walls and a vine-laden, open-air roof, the quaint, bustling marketplace has restaurants on all sides and one centerpiece: the fish kiosk.Īggressive fish purveyors vie for our attention each step we take around this pentagon-shaped stall. We went there for dinner one night because someone on our scuba diving boat said it was his favorite place in the quiet coastal town. Our experience at Fethiye’s fish market is the epitome of this travel strategy. We found ourselves discovering the city by simply walking around during that first month, and then looking up more information about the city or the attraction in the guidebook, to learn more about it. So I flipped briefly around that section in the guidebook, but didn’t take any detailed notes or make a “Must See In Istanbul” list. And even then, the only thing we knew for sure about this trip was that we’d start it in Istanbul. But, due to the chaos of finishing an undergraduate degree, I didn’t read a single thing in them before Zach and I got on the plane in May. I ordered them in March, thinking I’d have time to read them. ![]() Nearly two months before we left, Lonely Planet’s copies of Turkey and Greece came to my apartment. ![]()
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