Garlic garlic garlic garlic. Butter butter butter butter. Yum!!!
Here’s the recipe:
This was yummy. I cooked it in stages.
The recipe is just for the salmon but I saw the asparagus pictured and had to make some to go with it. Baked it the oven-simple.
We’ve been eating so much rice so I decided on roasted potatoes.
“Better than Tempo”, Mike says. Yessssss!
The salmon was easy, avocado oil in a pan(my substitution), salt and pepper the fish and pan sear each side for 4 minutes.
The sauce! Oh man the sauce.
Garlic garlic garlic garlic. Butter butter butter butter. Ha!
Yum-o. For reals, butter, garlic,lemon juice, honey, chicken broth. Drizzle on the fish when plating.
Now can we talk about the potatoes please?! Sooooooooo good.
Red Bliss potatoes- scalloped. At least that’s what it looked like the way I cut them. Giving myself kudos since these were a creation of my own imagination.
I drizzled avocado oil in a Pyrex dish. Threw the spuds in there with this magical harmony of spices:
Everyday spice from Trader Joe’s
Baked em at 400 degrees for 30 min and yumma.
I loved this dinner, it was a nice change up from all the Oriental food we’ve been having (ginger, cough cough, ginger) AND all my recipes this week were made from a list of things I ALREADY had in my kitchen to play with. Just had to buy fresh scallion, cilantro and beef. Everything else we had!
So, potatoes, asparagus and salmon. Serve with a glass of chardonnay and call it a night