I marinated salmon filets all day in lime juice, olive oil, salt and pepper, and some Caleb Treeze Stops Acid Reflux (apple cider vinegar and ginger and garlic juices) we randomly acquired. I sauteéd them quickly on medium heat for a couple of minutes on each side, then put them aside.
I turned down the heat and added the following, giving a few minutes in between, and salt-and-peppering lightly each time: oregano and sage (from my garden), kelp noodles, vegetable stock (homemade), tomatoes (from my garden), Swiss chard (from my garden), artichoke hearts (from a jar), then finally, light cream.
Once the sauce was bubbling, I added back the salmon and let it simmer, uncovered, to reduce the sauce.
This was a good one. I didn’t want to stop eating it. The kid loved it, too, which makes me feel like a good cook and a good mom, all at once.
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