NY’s Eve Eve Salmon

Dec. 29, 2022

I eat other things besides Salmon, but when the dish comes out pretty good, I like to share the recipe, which I never make the same way twice. So here goes.

salmon, asparagus, egg, carrots

rice, orzo, mushrooms, corn and garlic cloves

This started out simple – poached salmon in quick, easy homemade chicken broth soup. But nooo!

While the rice and orzo and egg were slow boiling, I placed the salmon, asparagus and carrots in the steamer basket, sprinkled it with granulated garlic and half salt, put the basket on top of the pot and covered.

When the egg was done, I took it out and placed it in a bowl of cold water – it peels easier that way. The salmon, asparagus and carrots steamed quickly – they went into a separate bowl until the rice/orzo was done.

I emptied the water and then added some olive oil, grass fed butter and a little chicken stock to the pot, low to medium heat, and then sautéed mushrooms, corn, and a couple of garlic cloves. When they were cooking pretty good, I put in the rice/orzo. Then I added two secret ingredients: powdered red bell pepper (Olive Nation) and powdered fennel (Starwest Botanicals). Also added a teaspoon of my soup mix, which I make from scratch. And more half salt. Cooked it until the rice was just slightly brown, then I stirred the whole thing.

Everything went into my dinner bowl and I added a few black olives (very little salt in those) and a bit of muenster cheese, parsley and we were rolling!

Here’s a shot of the Amaryllis my sister gave me at Christmas. They sprout up and bloom within a couple of days – the miracle plant!