salmon à la last night

To accompany:
- Lundberg three-rice brown rice blend cooked with chicken stock and a little butter
- Broccoli florets with absolutely no signs of the stems because I am an adult and can do this if I want, boiled lightly then tossed w/ parmeggiano, lemon juice, a little butter and pepper

The salmon:
- Grilled in nonstick pan with (no!) a little butter, lemon juice, balsamic, rice vinegar, dustings of cumin and dry mustard. Really needed some booze: wine, beer, something, but I didn't have any. The middle of the fillets wasn't cooking fast enough, of course (I just don't like valentine's pink rare salmon) and then I thought: hey. Instead of trying to preserve this item's integrity, I'm going to flake it up and cook it fast -- that's the eventual state it'd end up in anyhow. There's no beautiful searing/brown grilling going on here, so I'm not losing anything.

I ended up with a bitchin bowl of really sweet, tender, flaked-up, bite-size salmon and chewy brown rices with just-right-sized broccoli flowers, each part individually seasoned, including the salmon in the glaze that resulted from its cooking. Really good. And for dessert: a slice of toast with Nutella.