Buttered Salmon Delight, Honeyed Veggies, White Wine and Almond Vanilla & Pistachio Ice Cream

This has got to be the best salmon I've ever tasted so far and I made it myself! I cooked it the way I grill rib eye steaks, only this time, each side must be fried in butter for 2 1/2 minutes, medium heat. This will ensure that the salmon turns pink and not brown.

What I did first was to thaw the two pieces of salmon we have. Once they're all thawed out, I wiped the fish using a clean cloth. This made it easier for the salmon to turn pink later on. I then sprinkled both sides with salt and pepper. Afterward, I put one in my pan with the melted butter. Once the first salmon was done, I did the same thing with the second one.

Daing na Bangus, Fried Baby Potatoes and Adobong Mixed Veggies

I was planning to make some Chicken Adobo today but when I opened the freezer, I saw my Bangus and my mouth immediately watered so I figured, I'm gonna have some fried bangus today! I think the trick is to heat my pan on strong fire, pour some olive oil and let the oil heat up too. While I let this happen, I dried my Bangus with a tissue, dashed both sides with pepper and salt then fried it on my heated pan, 5 minutes each side.