Update about blog
Come on over to my other blog, Alchemy of Clay and Living in Black Mountain NC, where the scenery and my ceramic arts life are combined. I've moved some personal blog posts, (as well as those that are about my ancestors) back here.
Wednesday, January 1, 2014
New Year dinner
Roasted asparagus is standard...wash and cut the bottoms of thin asparagus. Lay on shallow pan, drizzle 2-3 tablespoons olive oil over it, and toss to cover completely. Sprinkle 1-2 Tablespoons of parmesean cheese over, 1 teaspoon sea salt, and garlic over the asparagus.
Oven cook frozen french fries.
2 filets of salmon (1/2 pound)
2 tablespoons dijon (wet) mustard
1 tablespoon basalmic vinegar
1 teaspoon soy sauce
mix the wet ingredients with 1/2 teaspoon dry mustard
mix 2 tablespoons chopped pecans with 4 crumbled crackers or 3 tablespoons breadcrumbs
pour 1/2 of the wet sauce over the salmon, turn the filets and coat the other side also
sprinkle the nut crumb mixture over completely.
I used a foil mini-pan under the salmon to keep it's juices separate on the bigger baking sheet. This also kept the olive oil from mixing with the salmon.
Cook everything for 10 minutes, checking the asparagus for tenderness and the salmon for flakiness in center. Mine were all done in 12 min at 420 degrees.