The problem with this method is that it has no fat. And I like fat. So I made a fat sauce and used fat in my rice. If you did not want any fat in your dinner, make sauce without the olive oil and butter and cook your rice without it.
1. Slice up 1/2 a head of beautiful yellow rainbow chard from Steve Sprinkle's Gozo Farm. Wash.
2. Start rice if having. Tonight I heated up some olive oil, threw in a bunch of fennel seeds and turmeric for a pretty color. Added the white basmati rice and toasted for a moment, then added the water. Brought to boil and covered. Takes 10 minutes. About as long as the fish.
3. Heat a non stick pan and add the wet chard. Add a little extra water. Lay the two beautiful salmon fillets from Gee What a Deal Seafood on top of the chard. Grind a little pepper and sprinkle some salt. Cover and allow to steam. (Takes between 8 to 10 minutes depending on size of fish, etc).
4. Meanwhile, make the sauce. In a small saucepan, heat some butter and olive oil. Add some fresh chopped scallions from B.D. Eventually add some green peppercorn mustard (or other favorite Dijon), fresh chopped dill from B.D., a few dashes of worshteshire sauce, tiny grated Meyer lemon rind, juice of one Meyer lemon and lots of black pepper. Stir with enthusiasm to combine. The worshteshire sauce is usually salty enough, but salt to your taste.
Everything finishes at once. And the fish comes out so perfectly tender and tasty. It's not as pretty as grilled or broiled fish, so the sauce is necessary. Crispy potatoes would have been a nice textural addition, but crispy potatoes take time...
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