Wait, something like that. It was pre-7am, I may have mixed up the details.
Anyway, I froze 11 pounds of salmon in little baggies with water, and we cooked the remainder for dinner. Mmmmm. Ahhhh. Smack. Grummmmmm. MmmmMMMM!
Dinner
Sautee chopped onions in oil and salt until aromatic.
Add chopped lemon grass, ginger and pepper. Sautee until the spouse comes sniffing around asking what it is that smells so good. At that point, put the corn in the boiling water. Yeah, you heard me.
After the spouse wanders off with a glass of riesling, pour about another glass in the pan. Top off your own glass while you’re at it. Add coarsely chopped dill and capers. Let it all come to a nice boil and then put the unbelievably fresh salmon steaks in there.
Dish up the gazpacho that was just chillin’ waiting for you.
Check the fish. Not even close to done yet. Set the table. Top up the wine. Decide, on a whim, to tear up the fresh farmers market lettuce and make a little salad. What the heck.
Check the fish again. Wine should be down to maybe 1/8 of an inch by this point, and a bit cloudy with fish juice. Cover the pan with a lid if the fish isn’t perfect yet. Pull the corn out of the boiling water. Garnish the plates with a lime. Again, what the heck? Why not?
When the fish is perfect, place on plates and spoon the wine reduction over it.
Serve.
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