June 18, 2012 Sautéed Salmon with a Clam and Vegetable Sauce and Asparagus with Bulgur Wheat Pilaf

June 18, 2012 Sautéed Salmon with a Clam and Vegetable Sauce and Asparagus with Bulgur Wheat Pilaf

1 lb. salmon filet

2 Tbsp. rice flour

salt and pepper to taste

1 ½ cup of clam sauce

12 stalks of asparagus, snapped and steamed

1 cup of Bulgur wheat pilaf (with raisins, slivered almonds and mint and kale)

We went to Costco in the morning and bought a 2 lb. fresh salmon filet.  When we got home I cut the filet into two pieces that would each fit into a 1 gallon freezer bag and put the 2 bags into the fridge.

Suzette and I decided to poach one of the pieces of filet for dinner and serve it with the PPI clam sauce from Friday evening’s meal.  But when Suzette got into the kitchen she decided to dust the salmon filet in a plastic bag with rice flour and salt and pepper and sauté it.  So while she sautéed the salmon for about ten minutes, I snapped the ends off 12 stalks of asparagus and steamed them in the steamer for about 8 minutes and heated the PPI Bulgar wheat that we had made for the lamb chops Thursday evening and the clam sauce we had made Friday night in the microwave until hot.

We poured the clam sauce over the salmon and plated the salmon with the asparagus and bulgur.  The combination of the three was terrific.  The granular bulgur coated with the clam sauce and pieces of salmon were delicious.  The asparagus added a hearty vegetable flavor to the meal.  This exquisite combination of ingredients is really only possible from a time perspective (because it takes about thirty minutes to make each PPI), if you are using PPI’s.   This meal took less than fifteen minutes to make and was one of the most delicious we have prepared in weeks.

We drank a Sauvignon Blanc that I had bought on close out five or six years ago hat had darkened to a golden yellow that had developed a nutty sherry like flavor.

Clafoutis and a little cognac for dessert.

Bon Appétit