|Out of sight, out of mind.|
So are the the puppies.
But until we all return, why don't you make a 10-minute Salmon Supper I made for myself last night? I made enough for two meals, so I didn't have to cook tonight. There are still enough green beans for my lunch tomorrow.
grilled salmon with balsamic-honey sauce and green beans vinaigrette serves 2-3
|Meanwhile, cook clipped package of haricots verts in microwave @ full power 2-3 minutes.|
|Make vinaigrette for beans: Whisk together in a medium bowl 1T white wine vinegar with 1/4 t each salt, pepper, crushed red pepper, Dijon-style mustard. Then whisk in 2T olive oil, 1 T at a time until thickened or emulsified.|
|Pour the beans carefully (HOT) into bowl and toss w/ vinaigrette. Grate a bit of lemon zest on top. Taste and re-season if necessary.|
Make the sauce for the fish like this: In a small bowl, mix well together 2T balsamic vinegar and 2t honey with a good pinch of black pepper. Another sauce I like is fig jam mixed with balsamic vinegar-- about 2T jam to 1T balsamic, with some crushed red pepper and a pinch of salt.
To serve: Place a piece of cooked fish on each plate and drizzle with the sauce. Add the green beans and serve hot.
Wrap well the second piece of fish (if not using) and store in frig; keeps one day. Store beans in the bowl, covered, and refrigerated. Use within 2-3 days.
Wine? I typically like Oregon Pinot Noir with salmon, but this prep calls for a bit bigger wine, so go with an Australian Shiraz or a California Cab.
two-dog kitchen and around the 'hood
Below: my south garden. Summer in St. Paul!
|columbines like it here|
|my favorite color rose|
When I come back, I'll be ready to get into the next group-blogging adventure:
Can't wait to cook for you, but meantime read this article on summer cookbooks....
Sing a new song,