Day 21- Asian-Tied Trout with Broccoli and Millet Salad

Tonight's dinner was very easy though a lot of things were going at once and the cleanup was a bit more involved after. Totally worth it with the deliciousness though! First, I defrosted a few filets of trout. Next, I toasted a cup of millet in a medium pot for a few minutes and then added about 3 cups of chicken broth. Bring it to a boil, then reduce heat to low and cover and cook about 20 minutes. While that was cooking, I chopped some heads of broccoli and put them in one of my lovely microwavable casserole dishes with about a half inch of water. Zap on high for 10 minutes. In a small saucepan, melt a third of a cup of butter (about 5 T) and add a small handful of brown sugar, about 3 T soy sauce, 2 tsp white vinegar, black pepper, and a couple of cloves of (minced) garlic. Stir it and cook till boiling then remove from heat. I put a splash of olive oil in a large skillet and heated it over medium heat. I used a brush to brush the trout filets with the butter mixture and then put them in the skillet. Let them cook about 3 minutes then flip and brush the other side, cooking another 3 minutes. I poured the extra sauce over the broccoli, which I drained and had put in a nice bowl. I also halved a bunch of cherry tomatoes from the garden and threw them in a large bowl with some chopped green onions (enough to be about a cup when chopped) and some chopped basil (enough to be about 1/3 a cup when chopped) This is why it's so useful to have an herb garden! I tossed all of this in the bowl with a splash of olive oil, a few splashes of balsamic vinegar, salt, and pepper. Then I added the millet and tossed it all together. I plated the trout and put the bowl of millet salad and the bowl of broccoli on the table for serving. The flavors all complimented one another very gracefully. We both had multiple servings!