A quick fish dinner/a little salmon and a little tilapia

I didn't have enough of either fish to make a meal so I made both...different preparations. The stove was busy with saute pans!

I first put the multigrain rice to boil 3/4 cup with 1 and 1/2 cups chicken broth, 1 tbsp of butter and a sprinkle of salt. Boil and reduce to low for ~45 minutes until moisture is absorbed. Squeeze 1/2 a lemon and keep on a warming element until dinner is ready.

OK , now you need to juggle 3 pans on the stove simultaneously...

While the rice is cooking..Season salmon with salt and pepper. Heat frying pan add a drizzle of olive oil and a tbsp of butter...add 1 sliced shallot and 2 garlic cloves cut in half. Fry for a minute... add the salmon and cook at medium high heat for 2 minutes per side. Place salmon in a warm oven. Add 1/2 cup of vermouth and 1/2 a squeezed lemon ... scrape up bits from the pan... add 1/4 cup of cream and reduce until it has thickened a bit....~2 minutes. Return salmon to pan just before serving to heat through.

At the same time season a couple of tbsp of flour with salt, pepper and some dried thyme. Dredge the tilapia in the flour mixture then dip into a beaten egg. Coat with some Italian bread crumbs and saute in a skillet with a tbsp of butter and a drizzle of olive oil at medium high heat for ~3 minutes per side.

The veggies are green beans and carrots enough for 2. Heat a drizzle of olive oil in a saute pan on high heat...Add the veggies and turn them frequently as they start to brown add 1 minced clove of garlic, 1 tsp of freshly minced ginger and a tbsp of maple syrup.

Toss to coat...that's dinner tonight!

Now you have a big mess to clean up!