There's nothing like a break from the old routine. I have been re-reading the Jaminet's 'Perfect Health Diet', a book I find absolutely inspiring, and was reminded of rice noodles.
Shopping, I found a pack of really good noodles, quite wide and the ingredients simple listed as: rice flour, tapioca flour and water. PHD-friendly, then. Living in the Ice Age-friendly.
If "safe starches" are not within your ancestral template then this is not for you ...
Let's just take a moment to spin round the food we're going to cook: salmon, rice noodles, double cream, watercress, pecorino cheese and broccoli. Sea salt and black pepper, too.
Salmon and broccoli is a no-brainer. Perfect partners. Salmon and watercress is a no-brainer. Perfect partners. This is looking good!
Cream sauces do need a little salt lest they leave the dish tasting a little flat. I pepped up my cream sauce with cheese - pecorino, an Italian sheep cheese which has a lovely salty tang and less of the pungency of parmesan which I find overpowering.
So, to work ...
First, poach your salmon. Place the salmon is a pan and cover with boiling water. Add some sea salt. Leave it there for around 10 minutes, perhaps with a gentle flame underneath.
Meanwhile, the cream sauce. Somewhere around 100ml per person is good. I use double cream which, I believe, is akin to heavy cream that folks in the US will be used to. British double cream is slightly creamier (around 48% fat compared to around 40% fat for heavy cream), but it doesn't matter - we're going to reduce it anyway.
Blend the cream with watercress. How much? However much you like. Use a lot if you want a really vibrant green sauce (like I did), or a little if you just want a hint. Blend a lot or blend a little - your choice.
Pour into another pan and gently reduce by a third. Just a gentle flame is good. If the cream becomes too thick, add a dash of the poaching liquor to let it our again - you really won't need much as a teaspoon will make a thickening cream sauce quite wet again.
Once the fish is poached, retrieve it, set it aside and steam or boil the veggies. You can use more than broccoli if you like, but I kept it quite simple.
After a couple of minutes of steaming, set aside. I like broccoli to retain its firmness and after even only a couple of minutes, the florets will be soft.
Drop the noodles into the water and follow the instructions. Mine suggested three minutes.
Meanwhile, grate some cheese into the sauce and add a little black pepper. The heat will melt the cheese, but do assist with with some stirring.
Noodles ready? Drain and pour them out into a wide-brimmed bowl.
Pour the sauce over, salmon on top and veggies alongside.
I'm sure you've noticed that if an egg was dropped in, this might make an interesting carbonara, of sorts. I still have some noodles, so that will no doubt be my next adventure.