Before Roy went off to his work site, I prepared him a special meal of salmon and his favorite, what I call "evil", vegetables. I enjoy cooking for him; I don't mind preparing meals that I, myself, would not eat because it's not all about me...it's all about him. This meal is easy for even the novice cook to prepare; the fish is steamed over the vegetables allowing it to cook perfectly without burning or sticking to the skillet. The flavors of the seasoning, vegetables and salmon intermingle in a delicate, not overpowering fashion. It is simple, yet elegant; the type of meal no cook would be embarrassed to serve for a special occasion, or just because.
Don't be afraid of the serving size of ten I have listed. I made enough that I could package some up and he could take with him to his work location to eat later on.
1/4 cup olive oil
1/2 cup white wine
1 lb. fresh green beans, tips removed
1 small head cauliflower, broken apart
4 large green onions, cut into 1/4 inch pieces
2 Tbsp worcestershire sauce
10 - 4 oz pieces of salmon, skin and bones removed
1/2 tsp salt
1 tsp ground black pepper
1 tsp crushed dried thyme
1/4 cup fresh, chopped cilantro
Sprinkle the salt, black pepper and thyme over both sides of the salmon; place the salmon on top of the vegetables. Cover with a lid and leave it alone for 20 minutes. This is important, LEAVE IT ALONE; no peeking, prodding or poking; otherwise you'll lose that steam and that is what is doing all the work for you.
Before serving, sprinkle the cilantro over the salmon; the fresh, green herb will brighten up, and add an appealing final note, to the entire dish.
As I stated before, this will make 10 servings all together; but the recipe can easily be adjusted for less; or even more if you intend on serving it at a dinner party. Enjoy!