Skip to main content

Lunch rush

One recent night, I was starving when I left work, so I decided to grab some dinner on the way home at my favorite sushi place. However, I still needed to have lunch for work the next day, so I threw together a quick meal for that. I still had a couple salmon fillets left over after my birthday brunch, so I decided to cook one of those up.
The plant portion of the meal consisted of kale (chopped), baby bella mushrooms (sliced), onion (diced), garlic (sliced), orange bell pepper (diced), parsley (minced), and basil (chopped).
I seasoned the salmon skin with pepper, heated some extra virgin olive oil in my pan, and, when it was hot, put the salmon in skin side down. As it was cooking, I seasoned the meat with salt and pepper. Once the skin started getting crispy, I flipped the fillet and let it finish.
Once the salmon was finished, I dropped in the onion and garlic and cooked until they were just starting to turn translucent, at which point I dropped in the mushroom, kale stem, and bell pepper. Once the pepper and mushroom had softened a bit, I dropped in the kale and parsley, then let it all finish up together with a little salt. The basil went in with about 30 seconds left.
Since this was just for a work lunch, presentation was pretty much out the window; I just put the food in my little plastic box, put a lid on it, and tossed it in the fridge for the next day. All in all, the process took about 20 minutes or so, one pan, minimal mess, and a tasty lunch at work.

Note: I did not heat the salmon at work; I like it cold, and I didn't want to piss off the IT department by microwaving fish in their work area.
Labels:

Comments

Post a Comment

Popular posts from this blog

I don't understand food

Part 1 the morning after, while eating a sausage, egg, and cheese everything bagel from Bergen Bagels Last night, I had the pleasure, privilege, and audacity to eat at a Brooklyn restaurant named Aska . I know it's cliche to refer to a fancy restaurant meal as a life-changing experience, but this was straight up paradigm-shattering. I've written before about food being a medium of communication, about how I strive to reduce food waste as much as I can, about sharing our cultures and stories with each other through the meals we create, but seeing how Chef Fredrik Berselius is able to do this at such an intricate, elegant, and elevated level is both humbling and inspiring. The experience started before the first bite. I walked into the 10 table restaurant, and they knew me by name. I was shown to my table (right in the middle of the place, looking directly into the open kitchen), and they even pulled my chair out for me and pushed it up under me. I was a little uncomfortable with...
Post a Comment
Read more

Restaurant week: My new Mexican restaurant

 As I mentioned the other day, my Mexican restaurant closed down. Luckily, they opened up in a new space a couple of months later. Great new look, new name ("Lopez Grill"), they've got a bar, staff is expanded, and the place is always packed. Business seems to be going great. Now, this isn't just a rehash of my post about the 'Dolo. While the menu is largely the same, there have been a few changes, plus I'm going to share a few things I've learned eating there. On my first visit to the new location (which was opening day, right when the doors opened; yes, I was standing in line outside with the other faithful), Señor Lopez brought me a bowl of their new salsa. He called it "guacamole salsa," but it's a jalapeño-based sauce. It's got an almost creamy texture, but is dairy-free (I asked for my vegan friend). Being a jalapeño salsa, it's got some heat, but not nearly as overbearing as some capsaicin-phobes may fear. It is perfectly bala...
Post a Comment
Read more

The hibiscus flower has bloomed, day 3

Now y'all know I love to experiment, and I generally go into my experiments with a plan, an experimental design, if you will. But after playing for a few days with squid and not royally fucking anything up, I was feeling a little restless, so I decided to just say "yes" to whatever popped into my head. Dry fried ginger, pattypan squash, and red onion? Sure, that sounds like a good combo. Purple sweet potato, shishitos, and sweet onion dry fried? Why not? What if I dump some some butter into that ginger/squash/red onion pan? I bet that will taste good. How about I dust some chopped squid with salt and oat flour and squirt it with some fresh lemon juice? I'm sure that will be fine. And I bet what will be even better will be tossing that squid into the ginger pan. That's when I remembered how much I loved that squid that was cooked low and slow. Unfortunately, I was out of white wine, so I looked in my fridge and saw some high pulp Simply Orange orange juice. I poure...
Post a Comment
Read more