Wednesday night at the Roediger House, with dinner for four: plank-grilled salmon with a spice rub, with a chilled rosemary dijon cream sauce. Also: roasted garlic-parmesan asparagus, Jamaican coconut sweet rice, and a mixed berry salad with cinnamon vanilla-glazed walnuts and homemade raspberry vinaigrette.
It all made for really nice lunch leftovers the next day, outside, when I took a break from yardwork:
"Cedar Planked Salmon with Spice Rub," by Olha7397 on GeniusKitchen.com.
Additional Guidance on plank-grilling the salmon from "Cedar-Planked Salmon with Lemon Pepper and Horseradish-Chive Sauce," by Dawn Yanagihara-Mitchell. From FineCooking.com, Issue 111.
Chilled Rosemary Dijon Cream Sauce, from "Poached Salmon," in The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 216.
"Jamaican Coconut Sweet Rice," by Michaela of An Affair from the Heart.
Ideas and Guidance on Parmesan-Garlic Roasted Asparagus from:
- "Roasted Asparagus," from Ina Garten of the Food Network.
- "Oven-Roasted Asparagus," from swedishmilk on AllRecipes.com.
"Raspberry Vinaigrette," from Robyn Stone of addapinch.com. [Published 13 March 2014]
"Cinnamon Vanilla Glazed Walnuts," from McCormick.
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