Today's lunch was actually meant to supply me with a number of reheatable leftovers for tomorrow and/or next week's work lunch times.
Here's what it is:
- Alaskan wild salmon filet, with skin on
- mandolined (watch your fingers y'all) onions
- chopped stalk of celery
- matchsticked carrot
- pressed tiny garlic clove
When beginning to soften, spread to perimeter of pan and leave a space in center to place the salmon filet. Place salmon, sprinkle with salt and pepper, and cover. After about a minute, sprinkle some white wine liberally, and drizzle some grapefruit juice. Cover again and leave until salmon changes color indicating cooked, but not overcooked/hard.
Serve on plates with a liberal sprinkling of parsley and dill. Enjoy!