Last night, I made pan-fried wild-caught Alaska pink salmon with shawarma spice rub, steamed spinach, basil basmati rice, and lemon-garlic drizzle sauce. All in less than half an hour, but for the first time since the holidays, I used all four stove burners at once. Here is how! This is the version for 2 persons, easily modified to suit. Continue reading “Dinner in 25 minutes”
The Reef 