Baking somewhat crazily... (the saucepan on the left serves as a mixing bowl, and yes, I am cracking the egg into a wine glass. you learn to be creative when resources are few.)
Possibly one of the most attractive meals I've ever made, this could not have been completed without Courtney knowing just when the salmon and asparagus were done. And oooh, wasn't it tasty. That's a butter sauce with lemon, basil, red onions and garlic, topped with reduced balsamic vinegar and diced tomato. A variation on the scallops with kataifi served at our Greek dinner a year ago.