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It's almost too beautiful to eat...almost :P

From !

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This was an epic success. I cooked Dinner for Six. One was a professional chef of 22 years. He was among the most loud with compliments. Two aren't big fish eaters and both loved.

The fish:

one whole cleaned Salmon[got it at Costco for 4.99/lb!]
Salt, pepper, lemon juice to taste

3 cups brown rice [serving six, and make sure there's enough!]
about 5 cups water
tbsp italian seasoning
salt pepper to taste
tbsp butter

4 cups long stemmed broccoli florets
salt garlic to taste

Hack Salmon into steaks. [Many store butchers are willing to filet or steak your purchases, if you're not sanguine one chopping fish yourself.] Use your fingers to rub, massage and coax the flesh from the bones. The inner flesh will look like a narrow "double filet" It will look messy but don't worry, use CLEAN pliers and fingertips to de-bone, pressing and rubbing for firm bits. Next cut a flap of skin that estimates to, when the fish is rolled, to just come to the end of the next end of flap; so skin is NOT included into the roll.

Sprinkle on the flesh lightly salt pepper, and possibly other seasonings. Roll, and tie with butcher's twine, douse with lemon juice on a baking sheet. Broil a few inches from the element, for 5minutes per inch. These were massive steaks, nigh two inches, so a good 10 minutes and it was still a bit rosy in the interior. yum.



boil the water with everything but the rice, add when it comes to a boil, and simmer till the water is just dissolved, start checking when the steam is not noticable, or use a rice cooker. [stove top is way faster, but requires more control]

Use a steamer or a microwave safe bowl to steam broccoli, then season with more salt and garlic.

Hack Salmon into steaks. [many store butchers are willing to filet or steak your purchases, if you're not sanguine one chopping fish yourself.] use your fingers to rub, massage and coax the flesh from the bones. the inner flesh will look like a narrow "double filet" it will look messy but don't worry, use CLEAN pliers and fingertips to de-bone pressing and rubbing for firm bits. next cut a flap of skin, that estimates to, when the fish is rolled to just come to the end of the next end of flap, so skin is NOT included into the roll.

sprinkle on the flesh lightly salt pepper, and possibly other seasonings, roll, and tie with butcher's twine douse with lemon juice on a baking sheet, broil a few inches from the element, for 5 minutes per inch. these were massive steaks, nigh two inches, so a good 10 minutes, and it was still a bit rosy in the interior. yum.

I would begin with prepping the salmon, since it takes a while, once you've got them boned, start the rice, it won't take too much time to season and wrap the boned prepped steaks, and steaming veggies is super fast. Good luck and PLEASE! if you try this, let me know how it worked out! I love feedback!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being