Maggan’s Kitchen Adventures

Hi, my name is Maggan. Welcome to Maggan’s kitchen!

As planned, dinner would be salmon steak and asparagus with mild lemon sauce. Quick and easy. My goal was to give my guests a good dose of Omega-3 fat.

Ingredients: 4 pieces salmon steak, 2 bouquets green asparagus, 5 decilitres Kelda mild lemon sauce 

We had been to the grocery. Ed and Gerry had drunk a beer each and eaten black caviar on boiled potatoes as appetizer. And while Ed and Gerry were enjoying their appetizers, I was preparing the salmon steaks and green asparagus.

Green asparagus. I washed them. Chopped about 2 centimetres of the bottom ends. Boiled 3-4 decilitres water with a little salt in a pan. When the water was already boiling, I put the first batch of asparagus. Boiled them for 3 minutes. With thongs, I took them out of the water and then laid them on a strainer. I did the exact same thing with the second batch of asparagus.

Pink-peach fatty salmon steaks with skin. Patted them dry with paper towels. Sprinkled a small amount of salt and pepper on them. Rinsed the pan I had used for the asparagus. Put about 3 tablespoons butter in the pan. Heated the butter in medium heat. Fried the salmon steaks. 3-4 minutes on each side.

While I was frying the fish, I heated the mild lemon sauce on medium heat. It didn’t need to reach boiling point. It would have been warm enough when all 4 salmon steaks were done.

I used our heavy oval plates. I diagonally laid one salmon on one side of each plate. Laid several pieces of asparagus next to the salmon. Generously spooned mild lemon sauce over the salmon and the asparagus. No pouring. Soooo Jamie!

There was a third space left on each plate. I had some potatoes topped with black caviar. Leftover appetizers. I decided to fill the last third of the plate with 2 pieces oof appetizers. The plate turned out to be an inspired ensemble. A creation indeed!

Gerry seemed impressed. He asked what the sauce was and how I made it. I told him that I had bought it. Ready-to-use pack. All I had to do was heat it. That it was milk-based. 9 per cent fat. Gerry and Ed were careful about their diet and calorie intake. They both deserved to know the truth about the food they eat.

Ed was quiet the whole time during dinner. He was enjoying the meal. Gerry said that I was as good as a chef. Or did he say almost as good? H, who doesn’t like fish, joined our salmon feast and seemed quite satisfied despite the bones. What more could the cook ask for?