On Friday night, with a roaring fire going in the fireplace, I made a fairly healthy meal of baked dijon pecan-crusted salmon on a bed of asparagus. More than enough to fill my belly!
By the way, yesterday (Sunday) turned out to be unseasonably nice, after all this winter weather and cold of the past week. Cyprus and I enjoyed sitting outside in the sunshine and temps in the low 50s, before the clouds came back in.
"Baked Dijon Salmon," by Esmee Williams. In AllRecipes Magazine, February/March 2015, p. 21.
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