A Simple Solution For PerfectionDriving like a demon last night to make it home by 8:30 . . . a 140 mile commute with the sun in my eyes for an hour in an itty bitty car . . . my fiance called to say "Let's skip a restaurant and eat in."
Fast on the reply I told him, "Go get a piece of wild salmon, 3/4 of a pound or so, and a few large scallops from Merrick's (which has the freshest of the fresh)."
Here's delicious, good for you, quick to make and very low impact:
1. Turn the oven to 350. 2. Turn up the heat to high on a large skillet and melt a tablespoon of veg or canola oil and an inch chunk of butter. 3. Salt and Pepper the salmon and the fat scallops . . . no other spices. 4. Cook for a minute or so on each side. A nice brown crisp. 5. Into the oven for four minutes or so on each side. 6. Get that bag of mixed salads into a large bowl (I added halved cherry tomatoes, some sliced and quartered cukes and a tablespoon of so of minced red onion. 7. A quick vinaigrette of a T of balsamic , a T of red wine vinegar, two more of so of olive oil and a dap of Dijon mustard.
Whisk. Apply. Toss. A bit of salt and pepper. Plate. Put half the salmon and a scallop on top. Add some butter and Oscar's lemon juice to the pan (very, very important; this makes it) and spoon those juices over the fish.