Wild Pacific salmon, black-eye peas, white rice

With orange and lemon sauce.

I made a real lunch that took planning and created a propper mess.

Preparation time: 12 hours.

Kidding.

Dry beans were soaked overnight. Does that count for preparation time? It only took thirty seconds. Oddly, the beans cooked more quickly than the rice.

Beans:

* Chopped bacon into a pre-heated pot.
* When the bacon bits are almost done, add chopped onion.
* When the onions and bacon are really really almost almost almost done, add chopped garlic. Heat through, remove to separate bowl or plate. The point here is to reserve as much of the bacon fat as possible. Some goes along with the bacon/onions, some stays in the pot.
* Season the oil in the pot to suit your tastes. Consider bay leaf, brown sugar, but reserve to the end molasses if you're using that. I used coriander and cumin and my own house mix chile flakes with a touch of brown sugar, S/P.

Wild Pacific salmon fried in butter flesh-side down first. Flipped before it was half way done. Removed before it was cooked through.

Sauce. Orange juice directly into the messy pan. I was going for an orange-colored sauce but my pan had so much flavor bits in it that it changed the color to not very attractive. Added lemon. Thickened with corn starch.