Hello everyone! So, if you saw my last post, you know that I just got back from a mission trip in Africa! It was truly incredible, and we saw God move in amazing ways. I know that I will never be the same, and I can’t wait to go back next year. If you want to know more about our trip, visit my other blog: jamesonetwoseven.wordpress.com.
Anyways, one good thing about being back in America is being able to eat some delicious food again. And yesterday, July 10th, was mine and Blake’s 2nd wedding anniversary! I always do a special dinner for celebrations like Valentine’s and Anniversary so my first meal to cook back in the States was a good one!
Instead of just doing one recipe on this post, I’ll be giving you 3. Ya know, since you had to go for so many days without any posts!
First, the salmon…This is SUCH a delicious glaze. It’s so sweet and full of flavor. It could really go on any fish or chicken and would taste excellent. In fact, I might try it on chicken in the near future. The salmon actually doesn’t take too long to make, and it tastes like something from a 5 star restaurant. It’s perfect for a special event or for a weeknight meal. This is one entree that will definitely leave your family (or dinner guests) thinking you are a star chef.
Next, the side dishes. Neither the asparagus nor the potato are really difficult to do. Roasted asparagus is nothing new and exciting, but adding some parmesan cheese really makes it so much better! As for the potato, my favorite part is the herbed sour cream. So simple to make, but really takes a potato from bland to unique.
- 1 tablespoon butter/margarine
- 1 tablespoon brown sugar
- 2 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 tablespoon soy sauce
- 1/2 tablespoon olive oil
- Salt and black pepper to taste
- 4 salmon fillets (6 ounces each)
- Preheat oven to 400°F.
- Combine butter and brown sugar in a bowl and microwave for 30 seconds, until butter and sugar have melted together. Stir in mustard, honey, and soy sauce.
- Heat oil in an ovenproof skillet over high heat. Season salmon with salt and pepper and add to pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place pan in oven until salmon is firm and flaky (but before white fat begins to form on surface), about 5 minutes. Remove from oven, brush salmon with remaining honey mustard, and serve.
Source: Organic Gardening