Cooking in a tiny kitchen on wheels is a blast, but there's always the tendency to keep going back to the old standby recipes.

We're huge fans of wild salmon and eat it at least once a week, mostly relying on frozen fish when it's not in season. The key with that product, BTW, is to defrost in cold water shortly before cooking. When it's thawed in about 15 minutes, pat it with paper towels to remove excess moisture and season.

I usually sear salmon in my trusty cast iron skillet or on my new-ish George Foreman Grill, cooking it flesh side down for about five minutes. Then I'll turn it and switch off the heat, leaving it on the stove for another five minutes. Turning off the heat means it doesn't over cook. 

The other night, I was looking for a quick way to bring some flair to the plate and stood looking at the condiments in the fridge. Never tried it before, but decided to give the finished filet a squirt of sriracha. I love the product from Tabasco because it's a little more mellow than the traditional product.

The rich fish not only stood up to that fiery addition, it was improved by the heat. It happened to be one of the rare rainy nights we've had on our tour of the West Coast, which made it even more appropriate.  

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