Normally I would think of a one-pot meal occurring in a large pot or crock-pot. This was a one pan lunch, well two if you could the counter-top rice cooker.
We were visiting Grandma and Grandpa on the farm. Hubby picked up a few things from one of the two grocery stores in town, including a hefty slab of Atlantic Salmon.
The Grandparents cook mostly very simple meals. I always have a hard time finding spices that are fresh, nevermind any BBQ sauce. I’d love to cook more while we are visiting, and often I just venture out to find the ingredients. I once found bugs in a sealed box of pasta, wondered how long that box was living in the cupboard. The rule of thumb for spice life expectancy is one year, six months for dried herbs. If the grandparents had gone to culinary school online, they would have known that. After this time, you might find surprises in the herbs and your cayenne tastes like sawdust with a little pepper mixed in. I threw out the cayenne.
If you are not a regular spice it up type of cook, or your dining room patrons have less tolerance for creative dishes, it’s best to buy the smallest quantity of herb or spice you need. Bulk bins have not caught on as much in the town near Grandma’s house, but this is the way to go. Some spices with a lot of punch (cardamom) lose their flavour quickly, I encourage fresh grinding for these.
This salmon should have been coated in my lucky fish sauce, however most of the ingredients were M.I.A at the Grandparent’s house. A dry rub of sorts was made with white pepper, sea salt, garlic powder, and onion powder. The skin is on the bottom of the fillet that will roast whole, this keeps it moist. Arrange a bundle of fresh asparagus in the voids of the pan. Roast uncovered at 200ºC (Grandma’s gas stove is in metric!) for 15 – 20 minutes.
We had the salmon and asparagus with brown rice. It was light and filling for lunch, just the right feeling you want in your belly before a 5 hour car ride home.