Wild coho salmon was on sale at Whole Foods this weekend, so I went to buy two pounds for dinner this week. Little did I know that coho has a much lower fat content than I am used to experiencing (my favorite, king salmon, is the fattiest of the fatty salmons, and also sadly the most expensive, especially when wild and fresh caught), which means that it will cook faster than other salmon types. I broiled the salmon fillets after marinating them in an Indian-yogurt spice mixture all day. After pulling them out of the oven and letting them rest, I realized I had overcooked the center fillets at just six minutes under the broiler. I was not happy. In a city where buying fresh fish is expensive, even on sale, it is deeply disappointing to know when you’ve messed up a really good piece of fish. Because then for the rest of the week, every single time you reheat that fish, it will become more and more overcooked.

At least the marinade was tasty.