Leftovers again/hot Thai P.M.s

This one was a real mash up of cultures and styles. Fortunately it worked.
I had:

a piece of salmon

two leftover grilled wild shrimp

preserved lemon

prosciutto

olives

lentils

fish stock

So, dinner Sunday was broiled miso salmon (Japanese) on a bed of lentils with chopped shrimp (French) with preserved lemon (Moroccan) with a slice of prosciutto resting atop 4 seasoned olives on the side (Italian).

(I also invented "salmon lardons." Basically, this is the crispy salmon skin sliced up and sprinkled over the finished dish.)

The lentil take longest. I made them in a very traditional way, sweating off half a chopped onion, a chopped stalk of celery, and a shredded carrot. I added a cup of dry lentils and stirred these in, bathing the lentils in the flavored sweet vegetables and residual oil. Then I added the warm stock and let this simmer for about 25 minutes.

I marinated the salmon in a little miso, shredded ginger, chopped shallot, soy sauce and sesame oil. To broil it, I first fired up a cast iron pan on the stovetop, seasoned it with a little vegetable oil, and placed the salmon in skin side down. After two minutes it went under the broiler for another five.

To assemble:

Mound some cooked lentils onto the middle of your whitest plate. Top with some cooked salmon, skin removed.

Spoon a bit of preserved lemon off to one side.

Add four-- not three, not five!-- olives to one corner of your square (yes, didn't I say square? Square is best) plate. Drape a lazy slice of delicious, sweet, salty prosciutto atop. Finish the dish with the salmon skin, which you've chopped up into little slices.

A lot going on-- sweet umaminess, salty/crispy, citrusy goodness. You'll never make this dish of course, but let it be an inspiration when you're looking to clear out the fridge.

Wait, that's not it. That's Thailand's gorgeous new P.M.

There it is.