February 21, 2018 Lunch - Range Café. Dinner – Seared Salmon Filet with Cream Sauce and Steamed Broccoli

February 21, 2018 Lunch - Range Café. Dinner – Seared Salmon Filet with Cream Sauce and Steamed Broccoli

We had oatmeal with Elaine and then Billy took us to the airport.  Our plane left at 11:00 and arrived in Albuquerque at 1:00.  We decided to go the The Range. Suzette ordered her favorite, Meatloaf with vegetables and mashed potatoes with brown gravy on the meatloaf and white gravy on the mashed potatoes.  The Range serves my favorite chicken fried steak in New Mexico, so I ordered it with white gravy on the fried steak and brown gravy on the mashed potatoes.  The vegetables were a disappointment, fried to over crispy and un-chewable.  Suzette drank a beer and I drank water.

Since it was discount day at El Super, after lunch I went grocery shopping to fill the larder.  I started by going to Sprouts and bought 2 lb. of 13 to 15 count Texas shrimp to the lb., a ½ lb. mahi mahi filet and a 2 lb. filet of fresh Atlantic Salmon for $7.99/lb., a bunch of asparagus for $.98/lb., and granola for $2.99/lb.  I also bought and interesting new item, 1 lb. of frozen mussels in a butter and garlic sauce for $2.99.

I then drove to El Super for its Wednesday fruits and vegetables specials.  I bought avocados and Ataulfo mangoes for 3 for $.99, celery $.50 per head, broccoli, apples, and cauliflower for $.50/lb., red onions for 3 lb. for $.99 and yellow onions and green cabbages for 5lb. for $.99, limes for $.99/lb..  I also bought yogurt for $2.69 for 32oz. and crema sin sal for $2.19/lb. and 20 medium eggs for $2.49.

Suzette was not hungry because of the large lunch, but when Willy arrived at 7:30 we asked him what he wanted and he chose salmon and steamed broccoli.  We suggested poaching the salmon and making a cream sauce with the poaching liquid.  Suzette made a poaching medium with water, white wine, garlic and butter.  She then poached three salmon filets and then reserved the liquid and melted a T. each of butter and flour in the skillet to make a roux to which she added white pepper and salt and then the poaching liquid.  I added a couple T.s of dry vermouth.  I then went to the garage fridge and fetched a bottle of Kirtland Petit Chablis from Costco.

The Petit Chablis was a lovely balance between fruit and tannins.  Chablis is the only wine made with Chardonnay grapes that we drink.  It was great with salmon with cream sauce.

Bon Appetit