Lloyd is prosecuting a big case today, so I wanted to make a wonderful brain-boosting meal last night.I brought out the big guns and defrosted one of our three remainingfish fillets from Alaska.Attempting to simultaneously use up some leftover cooked orzo, I found this recipe forcrispy salmon with mushroom orzo and red wine sauce.In addition to halving the recipe, I made just a few key tweaks:Instead of or even cup whipping cream, I used just a swirl; Instead of straining the sauce, I kept the diced onions because they seemed too delicious to waste; and I didnt add the butter to the sauce.Everything was so flavorful restaurant quality if I do say so myself that we didnt miss the extra sat fat a bit.