End of the work week for me; I’m home from teaching my last class (ended at 4 o’clock). I made a stop at the local Harris Teeter store to try to find some “Opal” apples without success, and came home with only some milk and chocolate (Chuao with chile pepper and some other spices).
I think that I probably set a record for the least time to get a meal for myself (and a good one, at that)–short of just dipping into the peanut butter jar. Of course, it helps to start with great ingredients that really don’t need much done to them.
I got some beautiful wild-caught Alaskan salmon yesterday, so that was dinner this
evening, from the griddle. The filet was beautiful–skin on, not a single bone that I had to pluck out with tweezers, and it was cut to just the size that I needed for a single serving. It was griddle-ready.
I heated the griddle so that I had a good “spit” when I flicked a drop of water on it. I rubbed a bit of olive oil on both sides, sprinkled a little salt, put the salmon on the griddle skin-side up to start. At the same time I tossed a handful of partially cooked haricots verts on with it. It took about five minutes for it to brown nicely. I flipped it over, skin-side down, turned the heat down on that end of the griddle, and finished cooking it until there was just a nice darker streak visible on the ends and took it off the griddle to rest for a few minutes, flipped the beans, and topped the salmon with some sorrel butter. Great meal in about 15 minutes, start to sit-down. Definitely minimal ingredients, but not minimal flavor–and it was a healthy dinner too. (Keiko preferred it without the sorrel butter, though.)
I wish there had been enough sorrel to make a sauce, but as it’s just coming up, I could not pick many leaves; what I could pick were minced and mixed with room-temperature butter (unsalted) to be plopped on top of the salmon. The sorrel butter added a little richness, with some tartness that went well with the salmon. Fast, easy, and a great way to cook for one person.