INGREDIENTS
This is what you need for 2 servings:
- 2 pieces king salmon, 7-oz. each
- 1 chicken, 3-4 lbs.
Pic1:
chicken and king salmon
Directions
Pic2-4: stovetop braised chicken- Find the smallest pot that will hold the chicken. This is a 4-qt. saucepan.
- Season inside and outside.
- Brown in oil or butter on all sides.
- Cover partially. Leave a gap to allow vapor to escape to get more 'roasting' than braising.
- Simmer until desired doneness.
- Part and serve. Refrigerate leftovers.
Pic5+6: newly-delivered king salmon- 400 grams = barely 7 ounces each piece. Plastic = 50 grams or 12% of net weight!
I do prefer bigger pieces, twice the weight, half the plastic, Wild Alaskan Seafood! - Next time, I'll buy a whole fish, and cut it up myself.
Then I won't have reason to complain about the size of the pieces or excess of plastic. - Bake in oven for 15-20 minutes @ 350 ºF, until fully cooked.
That belly flap will be done after about 10 minutes.
Pic7-9: king salmon, served- Cook until the meat parts easily, without being overly dry.
Pic10: chicken wingPic11: chicken foot
Pic12: carrots
- Part the chicken, serve.
- See also: chicken feet with carrots.
- Enjoy.
This was not my best meal. I tried preparing dehydrated vegetables from Augason Farms as a side dish, not a great success. The carrots were edible, but despite raving reviews when I bought it, their 'vegetable stew' was quite unpleasant, both in looks and flavor; overpoweringly (spoiled) cabbage and onion.
We can learn something new every day: the can of dehydrated vegetable stew went in the trash.
The salmon and chicken saved the day.