Pan-fried Salmon with Onions, Garlic, and Kale accompanied by Cilantro-Jasmine Rice, and Sweet Wine. #foodie #ieatthereforeiam #nofilter, a photo by Jennifer O’Connell on Flickr.
Ms. Foodie is finding that it is often the simple things that turn out to be the best. This would be especially true of tonight’s dinner.
Ms. Foodie took less than 45 minutes (thank you, Rice Cooker!) to make this meal, and if I put my foot in it, if I must say so myself!
Ms. Foodie rubbed down a large Salmon Fillet with Sea Salt and Red Pepper Flakes then let it sit for about 20 minutes.
While the Salmon was marinating, Ms. Foodie added chicken boullion and Cilantro to the Jasmine Rice to create a flavorful and refreshing rice dish in the Rice Cooker. I added equal parts water to the cups of rice (I did two), hit the “Cook” button, and forget about it.
Ms. Foodie then chopped a bit of White Onion (about 1/4 cup), 2 cloves of Garlic (sliced), and some Kale leaves (about a 1/2 cup) and sauteed the mix in a tablespoon butter until the onion was clear and the Kale was vibrant and a bit tender. I removed this mix from the skillet, added another tablespoon of butter, and threw on the Salmon Fillet, skin side down. Ms. Foodie cooked it for about 5 minutes, or until the skin was crisp, then flipped the Fillet and cooked it for another 5 minutes until it was cooked through.
Mr. Foodie gave it the thumbs up and said “It was delicious!” I’m inclined to agree with him. 😉