Another easy meal tonight because I had to work late and Miguel Cordova came by to estimate the masonry job for the new garden we are planning to build.
I stopped at Sunflower Market today and bought 1lb. of fresh Atlantic Salmon, two mild Italian pork sausages, ½ lb. of fresh string beans and two artichokes.
Suzette decided to make salmon medallions by slicing the salmon filet into two thin flat filets and then skewering each half filet with a skewer and sautéing them in Chilean olive oil and serving them with boiled rice and baby bok choy. I cleaned and cut three baby bok choy into pieces and then sliced 7 or 8 water chestnuts and 2 green onions. While Suzette sautéed the Salmon I cooked the bok choy mixture in the wok with some of Suzette’s Mu Shu Pork sauce and a bit of sesame oil and a bit of water to keep the sauce emulsified.
We plated up the dishes and drank Concanon Sauvignon Blanc wine (Jubilation $3.33 per bottle) with dinner.
When folded over and skewered the middle of the salmon tend to be slightly under cooked when sautéed in this manner, which I like very much. As the salmon sits it cooks a bit more and is juicy and red in the middle, somewhere between sashimi and super juicy cooked fish.
Bon Appétit
No comments:
Post a Comment