This was a pretty fancy dinner for a Monday night! This is our first time trying Atlantic farm raised salmon and we liked it a lot. John seasoned the fish and cooked it in a 400F oven for 12 minutes. The fish was beautifully cooked without the albumin coming out the sides. I made a white wine, butter, and tarragon sauce to go with it.

For the vegetables I steamed some new potatoes and made kind of a cross between succotash and maque choux. Plus I added edamame instead of lima beans because I do not like lima beans. (I have a very short list of things I do not like—lima beans, peas, and raw oysters.) First I sautéed chopped onion, garlic, and poblano chile . Then I added defrosted kernel corn and let that cook on low while I was waiting for the fish to finish. Finally I added the edamame just so they would get warm but still retain their bright green. A couple of tablespoons of cream finished off the dish.

The dinner was delicious but too rich and too much for me to eat! I had leftover everything which John happily ate. Next time a smaller portion of salmon and plain vegetables are what we will be making!