salmon in lemon butter rosemary sauce
quinoa salad II
Two more dishes for Mr and Mrs. Client. Mrs. Client has a wheat intolerance so I made her this quinoa salad. It tasted really good and was very light and healthy. Im going to whip some up for us. I used cucukes from Mrs. Clients garden, green onions, carrots, yellow peppers, fresh ontario corn that I blanched, currants, feta and pepitas. I threw it all together with a lemon vinegarette. Yummy.
The Salmon was a repeater from a few weeeks ago. I prefer to use fillets, but we are so limited in our fish selection. Yet another thing I miss about Cali. Anyway, I seared/raoasted the salmon using a super easy technique from Fine Cooking. I made a slightly too watery buerre blanc with rosemary and lemon balm to go with it. Robin made her really creamy mashed spuds. ( no pic as it was too white with the flash). We had the same meal( I had snapper as I abhor salmon). It was very good.
I've wanted to play with Quinoa but not sure what to do with it. Thanks for sharing the recipe!
ReplyDeleteI am very envious of anyone whom has corn... this year the crops in Manitoba failed due to high rain
ReplyDeleteThat quinoa salad looks good. Actually, I've found that popping the quinoa (like corn or amaranth) makes it taste even better! I'm going to try a quinoa salad with smoked salmon and capers soon, so I'll tell you how it works!
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