Simply Satisfying
June 17th 2011 04:27
He pulled his woollen hat over his ears and wrapped his scarf tighter around his neck. Squinting, trying to block out the blowing gale, he tried his hardest to walk normally on the footpath.
Shuffling along, his steps heavy in the boots, he stopped to catch a breath. Just another block; though it seems like miles away.
She glanced at the clock and unconsciously poured the wine. She heated up a pan and sprinkled rock salt into it. The sizzle from the fish soon blended in with the music playing in the background.
The shallots gently sputtered, the fragrant aroma filling the tiny kitchen. “Hmm mmm,” she thought to herself, as she dumped in the big bowl of rice.
Keys jangled, and the door clicked. He sighed with relief as he felt the warmth of the heated apartment, and smelt the lingering aroma of fried shallots. “Hmmm mmm,” he said, as he strolls over to kiss her. Wine in hand, and dinner on the stove; the cold winds continued outside.
***
Prepare salmon per this recipe
You’ll also need:
2 cups of cooked rice – preferably a day old
Shallots
1 cup of baby peas
Olive Oil
Salt to taste
Soy sauce - optional, add to taste
Egg - optional
What to do:
1…Heat about a tablespoon of oil and fry shallots till fragrant and brown.
2…Add rice. Salt it a little and fry for a few minutes.
3…Add peas. When cooked, move rice to the side of pan, creating an “empty space” in the middle of the pan.
4…Add a little oil. When it’s hot enough, break the egg and scramble it, mixing it well with the rice.
5…Break up the salmon fillet into small pieces and mix through with rice.
6…Serve and top with crispy salmon skin. Deliciously satisfying!
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