The marinade gets poured over the salmon, saving about 2 tablespoons for the pilaf. This sits for a couple of hours.
I finished the pilaf with a lump of butter, and made a quick beurre blanc with some shallots, a bit of the strained marinade, some additional grapefruit soda, a little white wine vinegar and lots of butter. A complete success if you ask me. The Man thoroughly enjoyed the salmon and chard, but was meh about the pilaf. He did agree that I should keep playing with it, though he does enjoy quinoa more. Maybe I could mix quinoa and millet together and make it even better. I do love experimenting!