By the time Friday rolls around, I’m usually tired and ready for a good meal and a quiet evening. Last Friday was no different. It was a busy week at work, and I ended the week with a new haircut and a few errands before heading home to make supper for Don. Don had been out of town for the week, so he was appreciative of a home-cooked meal.
Contrary to my usual way of doing things, I actually planned the meal and had the forethought to take the Alaskan Sockeye Wild Salmon Steaks out of the freezer in the morning. I always try to keep a bag of salmon steaks in the freezer since we eat salmon frequently.
Don and I made dinner together. He made most of the meal. We had brown basmati rice with fried cabbage and salmon with shrimp cream sauce. All I really did was the planning and I made the cream sauce. Don made the salmon on the grill (about 8-10 minutes on a medium-hot grill) and boiled the rice. He also made the fried cabbage, a specialty of his.
1 head of green cabbage
2 tablespoons olive oil
Salt & pepper
Freshly ground nutmeg
Slice the cabbage into 1-inch strips. Heat oil in a skillet and add the cabbage. Add salt and pepper to taste. Add about 1/4 teaspoon nutmeg. Stir frequently to prevent burning and fry it until it is tender but still crisp. Serve immediately.
Shrimp with Cream Sauce
2 Tablespoons butter
1 cup fat-free 1/2 and 1/2
1 egg yolk
2 Tablespoons flour
1 teaspoon dried taragon
1/4 teaspoon ground thyme
Salt & pepper
1/4 cup cooking sherry
16 pre-cooked, medium shrimp with tails removed
In a small bowl, whisk the half and half, egg yolk and flour until mixed well. Heat oil in a medium saucepan. Pour the cream mixture into the saucepan and bring to a boil. Add the sherry and spices. Reduce the heat and continue cooking the sauce until it is the consistency of a good gravy. Add the shrimp and heat another five minutes until shrimp are hot.
This sauce is delicious over any kind of fish, rice or noodles. For this meal, we put it over the salmon and rice.