Today I had a girlfriend whose office is nearby stop at my place for lunch. I cut and washed some fresh broccoli florets to have on standby. I marinated some wild Alaskan sockeye fillets in a blend of miso, honey, and apple cider vinegar - for at least half an hour.
|It was supposed to be shrimp for dinner, but the bag of supposedly plain shrimp on sale had all kinds of preservatives listed. Bah! So, bought salmon, which got moved to lunch when I found out that my girlfriend was stopping by, and we had the lamb chops bought on deep discount for dinner with a red wine reduction and buttered mashed sweet potatoes.|
I had the oven preheated. In a large pan, I heated some clarified leftover bacon grease with a bit of powdered ginger and powdered garlic and some thinly sliced shallots. I seared the salmon briefly (1-2 minutes) on all sides, and then put the fillets in a Pyrex dish to stay warm in the oven while I cooked the broccoli, also adding just a pit of pickle juice to salt, in the reduction that remained in the pan.
I picked out the large piece of broccoli onto our plates, and then added the fillets and poured the shallot reduction over the salmon just before serving.