Dr Strangesalmon...How I Learned To Stop Worrying and Love the Fish

That's right.  I did it.  I made another B movie reference. Take that!

So here we have attempt #1 at edible salmon.  Combating Steve in a strong fish like salmon will take some serious work, so I broke out the big guns and cooked up some food in a manner I dont usually on a weeknight.  Looks pretty good...good enough that I shouldn't be posting this right before bed.  But we'll make you read through the whole recipe before I spill the Steve.  So faithful readers, I present:

Pan Seared Salmon with a White Wine Balsamic Glaze
Braised Green Swiss Chard & Whole Grain Mix

Fish:
1 6-7 oz Salmon Steak
Salt & Pepper

Glaze:
1/3 cup dry white wine
1/3 balsamic vinegar
2 Tbps brown sugar
Juice of 1 Lemon

Braised Green Swiss Chard:
1 bunch Swiss Chard
1 slice bacon
1 red onion
2 gloves garlic
1 sliced & seed jalapeno
1 cup chicken stock
Salt & Pepper

Whole Grain Mix:
Click me

This is basically one serving.  I'm single.  Watch out ladies.

Start with the glaze.  Combine the ingredients in a heavy sauce pan.  Heat until boiling and keep boiling until it reduces by 1/3.  Be careful with it.  It can and will burn...and ruin cookware.  Its likely to take 15-20 minutes to do right, which is why were starting it first.

Next move on to the salmon.  Anything you get from Wegmans or the like is likely to be free of pin bones, but rub your fingers over the meat to be sure.  Season liberally with salt and pepper, and press it into the flesh.  Set aside.

Fill your sink with cold water and wash the chard well.  It's grown in a substrate refereed to as "muck"...which is basically highly fertile sandy goop.  It sticks well to plans, so you want the water deep enough to let it settle.  Fold each leaf over and strip the main rib out.  Don't bother to shake all the water out, it'll just add to the braising liquid.  Chop the leaves roughly.

Chop up the piece of bacon.  Cook it until brown on a wide pan that has a lid available.  Remove the cooked bacon, add in the onions and jalapeno, and garlic.  Cook for a bit to soften, with a pinch of salt.  Add the chicken stock, followed by the greens, cover and leave over medium heat.

Heat up another non-stick skillet over medium high heat.  Add in some olive oil.  Cook the fish 3-4 minutes a side until cooked through.  Try to only turn it once so it gets nice and crispy on the outside.

When you flip the fish the first time, remove the lid from the greens to let the liquid cook out and flavor the greens well.

Microwave the whole grain mix as instructed.

Locate your favorite plate, spread the greens out on the plate, then spread out some of the grains on that.  Salmon on top of that, and then cover it well with the glaze.

Garnish the greens with a bit of shredded parm.

Conclusion

Steve, while present, was present at tolerable levels, at least for me.  I will definitely make (and work on refnining this) again in the future.