Well, you’ll need to have made your Rice & Bean Salad previously, but this demonstrates its versatility as a side dish right from the fridge.
So, get salmon filets, obviously. Get your hands on a frying pan big enough for them. Set your oven rack on the second position from the top (about 6″ from the element) and put it preheating at the ‘HI!’ setting. The following contemplates two 6-8 oz. filets. Adjust as necessary, using your brain.
- Drizze some olive oil in your pan just like you see chefs do on TEEVEE.
- Add a goodly amount of butter and put it to medium heat on the stovetop. Whatever size pan you’re using, the melted fats ought be at about 1/4″.
- Crush and chop a clove or two of fresh garlic, then scoop it into the pan.
- Once the garlic is light brown and toasty, add a splash of white wine and the juice of about a half to a whole lemon or lime. Then a splash (about a TBS) of either soy sauce or Worcestershire (I used the latter this time). It’s the difference between a more Asian salty/tangy/sweet vs. mildly savory.
- Let these liquids bubble off the moisture, then take it off the heat. Foregoing should take about 5 minutes.
- Plop down the filets and baste them with your mixture. Lightly dust with salt, pepper and fresh or dried dill (very easy on the salt—or none—if you’ve gone with the soy sauce option). Scatter a handful of whole cherry tomatoes in the pan.
- Pan under the broiler for about 5 minutes. Then slide it out and set each filet to one side. Lightly baste. 2 Minutes. Repeat for the other side of the filets. Another 2 minutes. 9 minutes total.
- In the last couple of minutes, nuke your rice & bean salad for about 30 seconds, just enough to take the chill off and soften the cheese chunks.
Plate it up.
So there you have it. The above literally took 15 minutes from start to finish. But I work fast. It may take you 20.