Cooking Journal
Pan-Fried Salmon in French Dressing with Bed of Rice and Lamb’s Lettuce
(frankly, that makes it sounds a lot cooler than it is)
- Sockeye salmon, one pound, cut into 8 ounce portions
- French dressing
- Short-grain rice
- Lamb’s lettuce (mache)
- Tarragon
- Brown sugar
- Olive oil
Marinade salmon in dressing and tarragon for a few hours. Add brown sugar to taste. Prepare rice; when rice is almost done, pan-fry salmon in olive oil, skin-side-up, for about 5 minutes. Flip salmon and cook until skin is crispy. Cover plate or bowl with mache, put rice on top of mache, place salmon onto mache.
I didn’t actually make this with brown sugar; I threw that into the recipe in retrospect. It would have complemented the French dressing quite nicely.
Another reminder to self: take pictures of these things before eating them.