The Trek Plate Special: Glazed Salmon, and Green Beans | UFOP: StarBase 118 Star Trek RPG

The Trek Plate Special: Glazed Salmon, and Green Beans

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::As the logo swells with the music it is replaced by a happily smiling human looking man with grey hair and a white apron around chef’s whites that are technically medical collar blue in color.::

Ritellian: ::With a happy laugh as he smiles into the holo recorders.:: Hello my friends! Doctor Regulus Ritellian here again to show you how to survive without a replicator! Or more importantly have a use for individual items in So today I’ve got three things for you that are sweet, spicy and good enough to curl a Vulcans ears and flatten Klingon ridges! ::Another happy laugh echoes from the old man as shot pulls wide and the lights come up showing him standing in a kitchen.:: So come on and let’s get started.

::Turning around and the active view switches to follow him as he cleans his hands and dries them on the left side of his apron. He looks up at the recorder again the same happy soft smile on his face.::

Ritellian: Alright so the first thing we have today is a spicy, sweet salmon using the broiler part of your oven. Salmon is not just a beautiful delicious fish but, and I’m going to take my chef hat off and put my doctor cap back on, there are few and far between healthier foods out there for you. So what you’re going to do is take a three quarter pound salmon fillet, with the skin off and set it over here and leave it alone. ::Laughing again.:: Didn’t think it would be that easy did you?

::He twirls a sauce pan up in one hand and a broiler pan in the other he settles things on the counter. As he reached over turning on the oven. Regulus starts to wipe down the top of the broiler pan leaving it with a sheen.::

Ritellian: Well it’s not. ::Another laugh from the human.:: Now while the oven gets started you need to get the pan greased, slicked, sprayed, whatever it is you do to keep the food from sticking. ::He holds up the sauce pan up.:: Now in the sauce pan we have to make a glaze.

::As he sits the sauce pan down he starts to name ingredients as he adds them in.::

Ritellian: Now in the sauce pan we are going to add together. One and one half cups of apricot nectar and one-third dried apricots that have been chopped up fairly small. Follow that up with two tablespoons of honey, two tablespoons soy sauce and one tablespoon fresh grated ginger. Finally add in two cloves garlic minced, one-fourth teaspoon of ground cinnamon, and finally one-eighth teaspoon of cayenne pepper.

::Adding in the last items he stirs it together sitting it back on the stove. With his ever present smile he sits the dial and looks up.::

Ritellian: Okay so take all of that, and we are going to bring it to a boil. While we are waiting on that let me say this, if you don’t have the apricot nectar or dried apricots you could use one-half cup of water and one cup apricot jam. For the ginger as well you could use one teaspoon of ground ginger.

::His attention turns to the stove once again as the glaze starts to boil, reaching up and turning the dial and starting to stir it with a spoon.::

Ritellian: Alright! Now that it’s boiling turn that down to the low side of medium and let it simmer for about twenty minutes or until it’s reduced by about half. You will have to stir it to keep it from burning.

::The pan gets moved from the heat as he smiles.::

Ritellian: Now take anywhere from a fourth to about half of that and we come back over here and brush the glaze on the salmon that we put on the broiling pan and stick in the oven about three inches from the heat source. Broil it for around twelve minutes until the salmon flakes easily with a fork. Flip it over gently about halfway through then baste it frequently during the last four minutes.

Ritellian: Now I have with you a choice to make my friends. The other three-fourths or half of the glaze left over. You can serve it over the salmon, or you can use it to glaze over baked or grilled chicken and it works beautifully!

::Regulus spoons the glaze out into a bowl and sits it aside, bringing up a small pot and medium skillet. He starts filling the pot with water smiling at the holo recorder.::

Ritellian: Okay. Now while that’s working itself out we are going to work on the green beans. ::As he cuts the water off he sits the pot on the stove.:: So we take one and one half cup of water with one and one half pound of green beans that you want to break into about two inch pieces. ::As he shows the green beans and adds them in he sets the burner and covers the pot.:: You want to cover those and bring them to a boil.

::He moves back over slightly and takes up the skillet sitting it on a burner which he turns on before looking back at the viewing audience.::

Ritellian: While we wait for those to boil we can start on the second part. So in a medium skillet you take a fourth a cup of butter and melt it over medium heat. ::Once that is set he steps back over to the cutting board and smiles.:: While that melts let’s go over our other ingredients.

::As he lists off the other items he adds them into the skillet all the way smiling happily. His obvious love of cooking showing through.::

Ritellian: So we need one tablespoon of sugar, about a fourth a teaspoon of garlic salt, a teaspoon of pepper, one and one half chopped fresh basil. You also need two cups of cherry tomatoes halves. Now that’s two cups of the halves, not two cups worth cut into half.

::He side steps just slightly and lifts the skillet by the handle rolling the pan around and returning it to the heat. Then turns his attention to the pot with the beans in it.::

Ritellian: Now those cook until the tomatoes just start to soften. So while that cooks some We are going to drain theses beans. :: He shifts to the side as does the camera view while he empties the pot through a strainer into a sink.:: Toss them just a pinch and get all the water out and set them aside. ::Regulus plates them and steps back over tossing the things in the skillet once more.:: Alright. Now we need to pour this over the green beans and then toss to mix.

::Regulus nods some and tosses the mixture together. He then also moves to the oven removing the salmon and sliding it on the plate smiling as he arranges some drizzling a pinch of the glaze over the fish before smiling at the camera.::

Ritellian: There now! Look at that! Nice simple work for good flavor and food. Now the salmon takes the longest to prepared at about thirty minutes then twelve minutes to bake. While the green beans take about five minutes to prepare and fifteen minutes to cook. ::Here he laughs again, with a quick playful wink.:: Then again I’m old so it may take you half the time. For now my friends this is the Trek Plate Special and I am Doctor Regulus Ritellian Starbase 10, wishing you good food, good times, and good luck.

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Glazed Salmon Ingredient list
1 1/2 cups apricot nectar
1/3 cup chopped dried apricots
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 (3/4 pound) salmon filet without skin

Green Beans with Tomatoes Ingredient list
1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves