From a sister blog.
Two of us in my current shared household of four men are inveterate salmon eaters—great fans of Aldi’s economical wild caught salmon with the skin on, which we bake or fry in large batches for the week. It is a great grace that the others in our home who are not partakers do not complain. Salmon frying indoors is legitimately a cause for disharmony. Did I mention we leave the skin on, creating what one of the said gracious roommates just noted “leaves residuals for days.” Well, they don’t complain much!
And so it was somewhat of a change-up today when I set into my cast iron frying pan thick fillets of firm-fleshed, skinless cod, procured from Aldi’s somewhat more sophisticated step-sibling Trader Joe’s (it’s a complicated story). Today I kept things simple and added butter and oregano, salt and pepper. I even left off the lemon which…
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The Dassler Effect 