Eat more fast food! Salmon and Brown Rice.
Fast food can be from a rice cooker. In the morning before work I set up my rice cooker with 1/2 cup of brown rice and a large pinch of long grain rice. I lay a piece of salmon, a stalk of celery, and some sliced shallots with a bay leaf. One cup of water and a jigger of dry Vermouth, set the rice cooker to turn on at 11:30 and I’m off — I have to make money to cook. Just before I get back my apartment fills with a warm aroma. Lunch is ready, and so am I!
This is a favorite way to make fast food. It’s often fish, but it could be chicken or any cut of not too fatty meat. I prefer stock when I have it, but water will do. As for vegetables, there are three types:
- Those that mix in you mince
- Those you take out leave in a large pice
- Those you remove as a side dish to your plate.
I like finely sliced shallots, onions, leeks; cubed carrots, parsnips, fennel to mix in. When there’s a random carrot or stalk of celery — or celery leaves — I place them in whole for easy removal. And when I have something like broccoli, cauliflower, or a green like spinach I lay them to one side so they’re easy to remove to my plate after the rice cookier finishes.
For additional flavor a sprig of herbs, easy to remove, goes on top (often it’s bay leaf, thyme, marjoram; ephemeral aromatics like tarragon go on just after the lid opens) while the smell from a splash of dry white wine or Vermouth stimulates your appetite.
Have some fast food for lunch tomorrow.
Steamed Salmon with Brown Rice
tier one (you must use)
- 1 or 2 slices of salmon
- up to 1/2 cup of an aromatic vegetable such as shallot, onion, leek
- up to 1 cup of rice (I prefer brown rice)
- up to 2 cups liquid** (a blend of water and chicken or vegetable stock is best)
tier two (suggested)
- up to 1/4 cup of wine added to the volume of liquid, not separate from it
- aromatics such as 1 stalk celery and/or carrot (for flavoring, not eating)
- seasoning (1 bay leaf, sprig of thyme, parsley stem)
tier three (optional)
- 1/2 tomato (to eat as a side)
- a few florets of broccoli or cauliflower (to eat after as a side)
- minced bacon (to flavor the dish)
- salmon roe (to garnish after it’s finished)
Place the minced bacon at the bottom of a rice cooker vessel. Add the rice and layer the fish, and all the whole vegetables you’re using. Keep the vegetables you’re discarding on the very top for easy removal. Pour over the liquid, add the seasoning and cook according to rice cookers directions.
When finished discard the aromatics, remove the vegetables and fish to a bowl or plate and stir the rice in the cooker to bend any flavorings which settled on the bottom and sides together. Serve with salmon roe.
The standard ratio is 1 cup rice for 2 parts liquid. The vegetables you add and the fish will all add liquid to the dish. If you’re adding lots of vegetables you can reduce the liquid by a 1/4 cup to preserve the ratio.