Fine Cooking: Salmon and Pilaf
I had this great piece of salmon in the fridge and was planning on our usual mustard glaze when I received the daily Make It Tonight email from Fine Cooking: Roasted Salmon with Shallot-Grapefruit Sauce. Yum! I was pretty sure the grapefruits I’d hoped to make candied peels from where still on the back porch (aka fridge 2 in the winter months) so all I needed to pick up were the shallots. Then I read the serving suggestions and wouldn’t you know it, most of the ingredients were on hand for Saffron Rice Pilaf as well. Dinner saved, thanks to Fine Cooking.
A few tweaks along the way as I had more salmon than required but wanted to cook it all while I was at it — salmon has great leftover potential — and pine nuts were already toasted as they’re a favourite snack for son 2 so they were substituted for the sliced almonds. No fresh oregano in the herb garden yet, but luckily the veggie store had basil.
And steeping saffron threads in chicken stock, I should have thought of that! Must try for the next risotto…
Mise en place.
Toasting the rice. Added some yellow peppers, simply cuz there wasn’t enough red ones in the fridge!
Next time I’ll chop the grapefruit in smaller pieces and add a touch more honey to the sauce. Also pepper. The pilaf was a hit.
And I’m looking forward to the next issue of the actual magazine arriving in my mailbox. A bit old-fashioned 🙂