Sunday Dinner July 26, 2009

After a good nap...

Effuse 1/4 cup fresh tarragon in hot, light olive oil and baste 3/4 pound gorgeous salmon steak in Nellie and Joe's Key West Lime Juice all while starting Quinoa on the stove top.

You'll need a hot grill in about 10 minutes, so be prepared.

What the heck is Quinoa? Looks like bird seed to me, but Wow! Look up Seeds of Change out of Santa Fe. Brown the quinoa blend (zesty cilantro tonight) in light olive oil. Stir in seasoning mix and before you burn it, pour in the 2 cups of water. Enjoy the rolling boil, then shut it back to a simmer for about 15 minutes covered.

That's when you pour the tarragon-olive oil over and all around the salmon steak, introduce all of the same to the fire, and don't get too excited about the flare up (lime juice and oils and olive oil mixed with air cascading on to a flame will get your attention.)

Sip something.

By now you'll check the bird seed and suspect a flaw in the absorption + evaporation rate and remove the lid from the sauce pan to encourage the latter. Go ahead and grab that medium tomato from today's garden and 1/16th it. Plop tomatoes on the seeds, then add 1/2 tsp crushed garlic on top. Leave it be.

Sip something on your way to turn the salmon. Turn the samon and drizzel the rest of the baste on it. Pet the cat - it's a tease move.

Rinse and stow used cooking tools into a dishwasher.

Sip something while you look at the cat.

Now its time to transfer the salmon to a serving plate. So do it. Cut 1 inch of the tail end off and flick it down to the cat. Grin and walk back in.

Give the seeds a quick stir. Plate the fish, bi-laterally side with steaming seeds, and garnish up the middle of the fish with scale-like layers of pickled ginger (from the sushi dept).

Forget the dining table. Go sit in the easy chair and watch Chelsea and Club America play it out!

Then, before going to bed, try out the Key Lime pie you made yesterday.