Fine Cooking: Salmon and Pilaf

Dinner, Everyday, Fish, Main, Side | January 16, 2013 | By

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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…

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Mise en place.

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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 🙂

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