I had a yearning for fish after work one evening. Salmon is usually inexpensive and very tasty. I bought about:

• 3/4 of a pound of Salmon
• Pint of 2% Milk
• 1 package Knor Hollendaise sauce mix
• 1/4 pound of Snow Peas

As with most meals I try to keep my usage of utensils and pans limited, due to my lack of water capacity. I already had on board:

• Basmati Rice
• Garlic
• Cayane pepper
• Leftover Red Wine (Syra)
• Butter

I chose to cook the rice first it takes about 50 minutes. About 10 minutes before it was done I started the fish. I poured about a cup of wine 1/2 a cup of water and some Tryaki sauce into an eight inch frying pan. I let it come to a boil. Oh yes, I put some cayanne and garlic in the pan also. I then put the fish into the pan and let it simmer. At about this time the rice was done. I took the lid off the rice and put it on the fish ( I planned the purchases so the lid would fit both). I then stirred the pea pods into the rice.

Cooking time for the fish was no more than 15 minutes. I started the fish on the skin side after about 10 minutes i flipped the filet and let the other side poach for about 5 minutes.

During this time I removed the rice from my dutch oven onto a serving plate. I prepared the Hollendaise per the instructions on the packet. Cook time 2 minutes.

I served the fish on a bed of rice and pea pods topped with the hollendaise. I also drizzled some of the poaching broth onto the rice.

It was delicious.