No “recipe” really needed!
Just sauté all the veggies in one stovetop pan in EVOO, and pan-fry the salmon in another skillet (I prefer medium or medium rare), using salt and pepper to taste during cooking. Plate everything with Japanese steamed white rice, sprinkle sesame seeds on top to finish off.
(another Chez Glenn creation)
Ingredients:
- Bruce Gore Wild Alaskan troll-caught Coho salmon fillet (skin on)*
- Japanese white rice (prepared using rice cooker)
- Brussels sprouts, cut in half (put in sauté pan first to give them extra time)
- Green beans, cut (blanch in boiling water for 3 minutes first, then sauté)
- Carrots, cut into chunks
- EVOO and/or sesame oil
- Coarse salt
- Fresh ground black pepper
- Sesame seeds for garnish
* From the Triad Fisheries Ltd. website: “The fish are caught using a slow hook-and-line method to minimize stress, processed immediately on board, and frozen within 90 minutes. Each fish is individually hand dipped in fresh seawater to create a protective glaze and tagged to ensure every fish is traceable to the source.”
“Result of our process is a premium sashimi grade wild salmon sought worldwide for its consistent quality, lustrous appearance, firm flesh and impeccably clean taste.”
It truly is delicious!