Guys, there is nothing wrong with taking shortcuts. Take this fantastic seafood feast that I [mostly] cooked for Yuseff and me one night.
First, I heated up some ready made Lobster bisque from the frozen seafood aisle, sliced some bakery-fresh sourdough bread, and served it as the first course to Stuffed Clams, that I got from the Fresh Seafood counter (all I had to do was bake them in the oven until they were hot and cooked through), Uncle Ben’s Herbed Seasoned Wild Rice (just boil it), and Broiled Salmon with Dijon Dill Sauce (ready to go in less than 20 minutes).
And let’s be serious, this plate looks like it was super complicated:
Broiled Salmon with Dijon Dill Sauce
Step 1: Remove the skin from a large salmon filet and lay it on a foil lined pan. Season with salt. Place the salmon in a preheated broiler, and broil for 7-10 minutes, until it’s cooked through.
Step 2: In a saucepan, heat 1 tbsp olive oil and 1 tbsp butter on medium-high heat. Add 1 thinly sliced shallot and saute until transparent.
Step 3: Add 1/2 cup white wine, and cook for 3 minutes, until it’s reduced by half. Then lower the heat.
Step 4: Whisk in 1 tbsp Dijon mustard, a heaping 1/2 tbsp dried dill, 1/4 tsp salt, and 1/8 tsp pepper.
Step 5: cut 2 tbsp butter into pieces and whisk into the sauce.
Step 6: Thinly slice 1/2 of a cucumber. Cut the salmon filet in half and place on separate plates. Sprinkle the cucumber over the salmon and spoon the sauce on top.