The mushrooms were easy. I’ve done them before. Though I have decided that next months I’m going to experiment with some sauces.
The salmon was a bit more difficult. The fillet I got had scales on one side, which I wasn’t expecting (they came off after some frying). It was also pretty thick, so by the time the middle was cooked the outsides were a bit crispy. The fish flaked into slivers which I used to my advantage in cooking thoroughly. The process (sprinkled with salt and peppercorns, pan coated in olive oil) worked, and the fish was good. I think I will have to make sure to keep a steady supply of lemon juice around, as most fish recipes recommend it.
I’m still an amateur at fish, but I think I could get used to them.