We found ourselves yesterday afternoon heading towards the dinner hour without a plan for the evening meal. After assessing what was available, I decided to use a piece of salmon that was left uncooked when we had friends over on Sunday evening.

First thing to clear up. The Joule Sou Vide box on the counter had nothing to do with this meal. I ordered it when it was on sale last week, and it just happened to have been delivered earlier in the day. I am looking forward to experimenting with it, but that will be a tale for another time.

I started the meal prep by putting two medium red potatoes into the oven at 375.

While the potatoes were cooking, I assessed what else was on hand, and decided to make a mango topping for the salmon. That involved dicing some red onion, garlic, half of both a red and yellow sweet pepper, half a banana, and part of a haden mango.

Disclosure: I’ve been using fresh peeled garlic cloves that Costco sells in a 3-pound bag. That’s a lot of garlic, so I repackage it into six or seven smaller bags and pop them into the freezer, where the garlic becomes readily available whenever needed.

I rubbed the salmon with Penzey’s Jerk Chicken & Fish seasoning, and a dry lemon-garlic seasoning, then set it aside until I was ready.

Once the potatoes were almost ready, I heated some olive oil in a cast iron frying pan. Once it was hot, I started with the onion and garlic, cooking it for a couple of minutes, then added the peppers, stirring well. Another few minutes, and I cleared a place in the pan and dropped in the chopped banana for just a minute or two, drizzled a tablespoon or so of lime juice, then added the diced mango just long enough to stir it into the mix. Then I transferred everything to a bowl and turned back to cook the salmon.

A little more oil went into the pan to heat, then I dropped the salmon in skin side down. I think I gave it about 4 minutes, then turned and let it cook skin side up for maybe 3 minutes. At that point, I took the salmon off the stove, and plated the meal.

It was served on classic Tampico plates, accompanied by Meda’s watercress and avocado salad with a light salad dressing that she mixed up. The watercress was also a leftover from Sunday.

Add a glass of Mirassou Pinot Noir, and it was almost a perfect meal!