I had a taste for salmon and I had some stuff left over from other meals, so I made this.
The upper left is English roast potatoes. I boiled some potatoes the other night for mashed potatoes and saved some back. Toss them in vegan margarine (or butter) and salt and bake them at 450F for about 30-45 minutes.
The upper right is roast broccoli. I start with raw broccoli, then do them the same as the pre-boiled potatoes, only they don’t take as long. I like to leave them in until the little buds start to blacken. Then the stems are tender and the florets are crispy. Mmmm.
Okay, the salmon. I had a couple slices of bacon that wouldn’t fit into the pan the last time I made some, so I diced those and put them in a hot skillet. I got out a frozen salmon fillet and put that on top. Seven minutes, then flipped it, scraped the bacon off where it had stucken (yes, stucken — I grew up reading Pogo comics, okay?) and cooked it for another seven minutes. Then, because the bacon had elevated the salmon from the hot pan’s surface during that first seven minutes, I flipped it again and cooked it for another three.
During that last three minutes, I added to the pan: some bi-colored corn, leftover black beans, and some salsa.
Charlie and I split the salmon fillet and I topped each half with the corn/bean/salsa. Now, you might think a bit of cheese on top was called for, but my Aunt Rose told me that eating fish and dairy together would give me worms. That never stopped me from eating McDonald’s fish sammich with cheese on it, but I never thought of McDonald’s sammich as truly fish nor cheese, so that didn’t count.
That there next to it is Yuengling Lager. Thanks again for talking me into trying it, Dan!
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