Josh's Succulent Summer Solstice Smorgasbord
Not applicable for you suckers in the southern hemisphere. Wah ha hah!
1 large box of sweet, plump strawberries
1/2 lb. fillet of finest Pacific salmon you can afford, such as Sockeye or Copper River
1/3 broccoli head
1 baby lemon
1 cup Greek salad (store bought or homemade)
Salt and pepper
The Broccoli:
Chop the broccoli into crowns and either steam it lightly or serve raw. Season to taste.
The Salmon:
Heat a sturdy skillet with no fat on medium-high heat. Meanwhile, cut the lemon into thirds, setting the largest section aside. Use the second lemon section to rub the salmon flesh on both sides. Take the last third and squeeze it to death onto the salmon. Then season the fish with cracked black pepper and lightly with salt, again on both sides.
Pan sear the salmon very briefly, enough to cook each side no more than 1/16th to 1/8th of an inch through. Remove from heat and serve. The heat will distribute somewhat, warming the center of the fish. Use the remaining lemon section as you eat, to taste.
The Strawberries:
Wash 'em, eat 'em.
A simple and delicious dinner, courtesy of Lord J!