Salmon Sunday

Spontaneity can take you to new and unexpected places. The penultimate Friday in July featured a planned trip to  re-branded local pub with a very close friend that was followed by a post-pub coffee and his parents that featured some very life-affirming conversations. Then, as my plans for cricket and live music faded the following day a chat over the fence while weeding yielded an extremely enjoyable barbecue at the house of my neighbour.

I wasn't done yet. On the Sunday the Dogg and I searched for, and located, a rare Wall Brown butterfly at two separate sites. At a nearby beauty spot we then stumbled upon one of my oldest friends, his energetic and extremely intelligent son, other half and lively Labrador Dogg. We had a good chat, took in the views from one of the highest hills in the area and enjoyed a short wander.

That afternoon I followed my maxim of having some Sunday fish to help focus my mind to tackle the week's challenges. The fish dish today was inspired by a Salmon Dish I tasted at a Rotary Meeting the week before that utilised a Lemon, Chive and Butter Sauce to dress the Salmon.

I had concocted a suitably mellow Sunday playlist that featured the likes of Talk Talk's peerless 1991 album "Laughing Stock" introduced to me by a friend who is following his dream as a talented Hockey Coach and competitive player. However the record on the player while I prepared my Salmon Dish was the Lightening Seeds' 1994 effort "Jollification".

Although the band is best associated with the hit football song "Three Lions", which has been launched back into the public consciousness recently through England's excellent World Cup run, this album is a gem. I acquired it second hand for £0.40 and it may have been one the best bargains I've ever found. Its mix of upbeat, jangly pop with a spot of sampling is irresistible and standout tracks include "Marvelous", which was featured in a car advert in the 1990s, and "Lucky You" but in truth every number is a great song.

The salmon dish featured the following ingredients:

Two fillets of Salmon.
Four Shallots, topped, tailed, peeled and sliced thinly.
Two teaspoons of dried Dill.
Ten Ounces in total of fresh Peas and Broadbeans.
Five Ounces of Unsalted Butter.
A large leaf of Fresh Sorrel shredded into small squares.
One Avocado, peeled, de-stoned and cut into cubes.

The way I made this dish was as follows:

1. Put the Salmon on some foil on a baking tray.
2. Put two of the sliced Shallots evenly on top of the Salmon and spread one teaspoon of Dill evenly on the top of the Salmon.
3. Wrap the foil loosely over the Salmon and cook it the oven for twenty-four minutes on Gas Mark Four.
4. While the Salmon cooks steam the Peas and Broad Beans for twenty-four minutes until tender.
5. With about fifteen minutes to go until the Salmon, Peas and Broad Beans are ready, melt the Butter in a saucepan, add the other two sliced Shallots and the Sorrel Leaf pieces and a teaspoon of Dill. Simmer on a medium heat for seven minutes to ensure the Shallots are cooked.
6. Add the Avocado pieces to the saucepan and cook on a low heat for a further three minutes with the other ingredients in the sauce.
7. Add the Salmon to a plate, cover with the sauce and serve with the Peas and Broad Beans.

The Salmon proved to be rich but nutritious and the sauce added a richness and flavour that was enhanced by the Sorrel and Avocado.The Peas and Broad Beans meanwhile carried a freshness that cannot be found in their frozen counterparts.