I hate when I've gone a week between posts--which I never mean to do, but life happens--because it means that there is too much to catch up on. It makes me think of a scene from Will and Grace, a show I used to love. Will and Grace had a fight, they want all the drama to be over, but don't want to go through a big, emotional, apologetic conversation. Grace says, "Let's shorthand it." They both laugh for a second, fake-cry for a second, hug and the fight is over.
- I had one of the longest depositions of my career last Friday, in which opposing counsel beat up on my psychiatric expert and was just a total jerk.
You would think that the last one wouldn't surprise me at this point, but I work in such a specialized field that I see about the same thirty lawyers over and over again. The vast majority of them manage to be totally civil while disagreeing with each other. I think the motivation to be nice is that we're all going to see each other again, so don't want to piss each other off. This guy was not one of the thirty people I usually see, and obviously was not advised about the civility rule.
I have two more depositions with him in August. Give me strength.
Last week I posted the crisp green salad with quinoa that I served with Nigella's salmon. Salmon fishing is at its peak in Alaska right now--friends keep bringing home upwards of twenty fish and we're often the lucky recipients of extra fish. This recipe is dead simple--portion the fish, pat it dry, dunk in seasoning and then pan fry. Couldn't be easier.
Seared Mustard-Crusted Salmon
Adapted from Forever Summer by Nigella Lawson
2 tbsp. olive oil
1 tsp. granulated sugar
1 1/2 tbsp. crushed mustard seed or powder
4 6 oz. fillets of salmon (the recipe calls for skinless, but I left the skin on)
Preheat a large skillet over medium heat. When the skillet is warm, add the oil.
In a shallow bowl, mix together the sugar and mustard. Dredge the fish in it--if you are using skinless fillets, dredge it on both sides.
Throw a plate in the oven to warm. Then add the fillets to the skillet and cook for three minutes on each side. If you are using fillets with skin, start with the skin facing up. You might want to check one of the fillets at the six-minute mark to make sure it is cooked through, although this recipe is meant to keep the salmon juicy and slightly opaque.
Remove to the warmed plate and serve with last week's greens and quinoa. Makes a lovely summer dinner for four.