A section of salmon filet is heated through, seared on all sides. While the fish cools, a few salad vegetables, yellow bell pepper and sweet white onion are heated in the same pan, but this is only because this particular bell pepper was going wrinkly.
I actually considered rolling out the Big Green Egg just to cook this single slender salmon section, but then I thought, "What are you, a nut?" That would be so wasteful of precious BGE energy and extravagantly long pre and post cooking heat up and then down. But I love it so, I really do, it is almost worth it.
A simple vinaigrette is prepared with olive oil and fresh lime juice seasoned today with celery seed and fennel seed heated through. Which, as this vinaigrette contains no actual vinegar, might rightfully be called chauxette instead, but, that would be coining a new word then wud'nit, and the L'Académie française does not tolerate such heresy and I sure wouldn't want the French version of
The Force is quite strong in this one. I am still sensing the power of breathy licorice fennel even so long as an hour following consumption of this delightful salad. Although I do like it a lot, I would hesitate to serve this to guests, even a weaker version of it. You know how picky people can be, finicky little fuss-buckets like they're at a restaurant or something. Annoyingly fussy, finicky, picky, mimsy little muppets demanding all to conform to the lowest most unimaginative common denominator. Their own. Always disappointing and resolutely so, as if the trait were an asset and not a character flaw.
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