After a long week of too much food and too much fun, I decided to take it down a notch and serve a little grilled fish - over a bed of greens - for dinner.
It may not be fair to my land-locked readers, but this is glorious Chinook salmon, line-caught in Alaska, frozen at-sea and delivered to my lovely hippy market where I am able to purchase it for only (gulp) $21.99 per pound.
I dusted the fillet with Kosher salt and plenty of black pepper and my personal chef (DT) grilled it out on our deck.I made the sauce:
I sauteed ½ cup minced cipollini onions (shallots would be a good substitute, or even Walla-Walla or Vidalia Onions) in one Tablespoon of olive oil over medium heat until they were golden brown. This took about fifteen minutes... or about the time it takes to sip a glass of wine.
After the onions were golden, I poured ½ cup of dry white wine (it was Italian... a lovely Antinori Tuscana) and deglazed the pan over a medium heat. Then I added 2 Tablespoons of balsamic vinegar and reduced the sauce for two or three minutes. Then I added a generous pinch of Kosher salt and a little black pepper. I removed the sauce from the heat and stirred in the juice from half of a lemon. (NOTE: a white balsamic would also work here.)
I placed a large handful of arugula greens (about 1 ounce) on each (2) dinner plate. (Spinach leaves would also work here.) Tomato was the garnish.
About two tablespoons of the onion sauce was poured evenly over the greens and tomatoes on each dinner plate.
DT delivered the perfectly grilled Chinook.
A piece of the grilled salmon was placed on each plate and the remaining sauce was poured over the salmon. Pretty. Delicious. Low Calorie. Filling. Satisfying. One-plate meal.Until my next update, I remain, your lazy gourmet correspondent.