Today, we had salmon with a dijon mustard sauce and pasta with sauteed vegetables; to drink, grapefruit juice mixed with ginger ale.
Salmon with Mustard Sauce
2 salmon filets
olive oil
lemon pepper seasoning
1/2 tbs butter
1/4 c. chicken broth, divided
1 tsp. dijon mustard
Brush olive oil on both sides of the filets. On medium-high heat, brown the fish on one side (about 3-4 minutes). Turn the fish and sprinkle on the seasoning. Cover and cook on medium heat for 2 minutes. Uncover and add 1/8 c. broth and the butter. Cook uncovered until the sauce is reduced and the fish is translucent (about 4-6 minutes for frozen fish and 2 minutes for fresh). Remove the fish and add the rest of the broth to the pan to deglaze, then whisk in the mustard. Serve over the fish.
Sauteed Vegetables and Pasta
I sauteed chinese eggplant, yellow pepper, zucchini and green onion in olive oil with some fresh-ground pepper, a little lemon pepper and some sea salt. Once the pasta was cooked and drained (I used penne), I added that to the vegetables and cooked it together over medium heat. To finish it, I added some chopped fresh tomato and some parmesan cheese.
9 comments:
Merci for the original francais spelling of the name. Bricco as it is now is an Italian name, but it was anglasized coming from Quebec into Wisconsin from Bricault into Bricco.
PS-Once again, another delicious meal at our chez. I love it when a meal comes together.
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YUM! That salmon looks so good. I'll have to try that recipe soon....
Oh, that looks so good. I never can cook salmon quite right. You know--succulent and delicate so it melts in your mouth. And how do you get rid of the smell after cooking?
there is no smell when we cook it.
What do you do to achieve no smell? My whole house whiffs of fish every time I cook it.
now I'm salivating!...
looks soooooooooooo california!
mmmm. Looks good. Which reminds me I forgot to soak the beans for tonights dinner which means we'll be having something out of the freezer again . . . I am just not a dinner person.
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