Pan-seared salmon. 8/20/20

Pan-seared salmon, creamy parsley sauce, rice/cauliflower rice, broccoli, and snow peas

This was a quick cooking dinner. There was, of course, some prep time for making the sauce, seasoning the fish, cutting up the veg, and steaming the rice. John took care of the rice in the morning so all we had to do was re-heat it in the microwave. (I added some cauliflower rice to my portion of rice so I could have more!) The salmon cooks in about 5 minutes which is enough time to get the broccoli and snow peas cooked as well.

The sauce turned out really well. I used 2 tablespoons of light mayo, 1/2 teaspoon of yellow mustard, a chopped up dill pickle spear, a handful of chopped parsley leaves, a tablespoon of water, and a dash of salt, garlic, and curry powder to make the creamy sauce. I think capers would have been good in there too! The sauce really lifted the dinner into the “fancy dinner” realm.

The fires here in Northern California are getting close to us and we will pack an emergency go-bag this afternoon. We are hoping that the fire takes a different course or gets under control before it gets to our town. It is 14 miles away currently but the wind is pushing it in our direction. It is better to be prepared and have a plan.

This entry was posted in American, Easy, Fish, pescatarian, Recipes, Vegetables and tagged . Bookmark the permalink.

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