More like assembling. She made:
Salsa topping for salmon, consisting of local vine-ripe tomatoes, a black plum, red onion, garlic, cilantro, local Mandarin orange and Sudachi lemon. The last two from a kind coworker who shared the bounty. The orange was a bit fibrous and the lemon very tiny, more like a lime.
The salmon was cut into serving pieces, sprinkled with one of those ubiquitous local seasoning blends of coarse salt, garlic and spices, and sauteed.
This was served with baby bok choy zapped in the microwave and sesame oil, shoyu, oyster sauce and sesame seeds stirred in. And quinoa.
The DH liked all of this very much, even though he was made to help by stirring salsa and cooking the salmon. And we have enough leftovers for another dinner!
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