This morning I woke up and realized I hadn’t prepared my lunch. Welcome to the adjustment period after a long-weekend.
While I made my standard egg & provolone breakfast omelet, I defrosted a salmon filet and sauteed some mushrooms, onions and garlic. Salmon has always been one of my go-to favorites. Honestly though, with my limited maneuvers around the kitchen, I only know two ways to cook it: throw it in the pan with the sautee, or plop it onto my George Foreman.
In my morning rush, I opted for the former. Despite not knowing how, I REALLY wanted to spruce it up. So I rummaged around my small spice collection and opted to toss in some freeze-dried chives instead of the usual dill.
Well, I just finished eating my lunch and… I have no idea if I even tasted the chives. It really just tasted like salmon with mushrooms and onions. Am I missing something? Are chives just for decoration?