Thawed some salmon from the freezer, chopped it up finely, threw in lemon zest, shallot, dijon mustard, salt, and pepper. Rubbed breadcrumbs on the outside and pan fried in the cast iron. The side dish is Israeli cous cous, toasted in the pot with sautéed shallot and cooked with water and chopped asparagus. Threw in salt, pepper, and a lemon vinaigrette (lemon juice, olive oil, Dijon mustard, and black pepper). Topped with Parmesan and chopped walnuts. Perfect late Saturday lunch.