A thanksgiving dinner for a wonderful day that included sunshine, fluffy clouds against a deep blue sky, and a couple of hours on a bicycle among the saguaros of Saguaro National Park, East Unit.
Ingredients: 1/2 pound frozen wild salmon, one large yam, two cups broccoli, one tomato, Trader Joe’s Coastal Syrah.
Open wine to breathe. Cook should have a glass to test.
Fry salmon, skin down in a hot covered iron skillet with lots of extra virgin olive oil, top with garlic powder and tarragon, drizzle with olive oil.
Microwave large yam, turning several times until easily pierced with a fork, cover and put aside.
Remove salmon from skillet before opaque in center, cover and let stand.
Begin frying broccoli in salmon juices with garlic powder and Trader Joe’s 21 Salute mixture, brown then finish off with chicken broth and water to steam.
Remove skin from salmon and place on plate with yam, broccoli and sliced tomatoes.
Optionally, grind sea salt and/or black pepper on yam, tomatoes and broccoli to taste.
Be thankful you have the health and means to enjoy such a meal. The Thai eat a bite of rice before each mean as thanksgiving for their staff of life.
Desert: A bowl of red grapes, or whatever fruit you have available.