Little Tuna- 2/10

After a week of trial and error in the kitchen, I got a chance to crawl back into a chef's skin. Like every week Darrian, one of the chefs', starts out with our vocabulary lesson. For example, last week I learn Roux and Maitre' D, well this week I was told two words Deglaze and satuee. After my vocabulary lesson, he ask me to do something I did not think I'll be doing for a while, he asked me to cook! Exciting, I know! Well the first thing he had me prepare was Chard Asian Salmon. Which is not really hard to make, but not easy. First we told me what ingredients to put in, then I was left to the task. I oiled the skillet and waited for it to heat up because if you put the salmon on a cold skillet and wait for it to reach the temperture, the salmon will stick to the pan. When the skillet was hot enough I dropped in the salmon, and satueed it for a few minutes. Then I deglazed it, which is adding the sauces around it not exactly on top of it to. I put in chili paste, ginger soy, sweet chili sauce, and a little bit of water, the aroma that came from the pan was mismerizing. At the first whiff you can smell the spiciness, but at the same time you can catch the aroma of the sweet ginger soy and sweet chili.