My friend
B. and I collaborated the other day on a delicious recipe for a salmon salad from a new book she's been trying out. We made some adjustments to fit ingredients we had on hand and came up with a delightful dish that will now unravel right before your eyes! As a warning, I'm fairly sure I left out a few details, so if you try to make it you'll have to fill in the blanks.
Small potatoes sprinkled with olive oil and herbes de provence, then oven-roasted.
Salmon sprinkled with salt and pepper, then covered with seasoning made of shallots, dill, parsley, lemon zest and olive oil, then baked in the oven at what 250 (I originally wrote 425 degrees, but that's wrong) for 25 minutes.
Some soft-boiled eggs--one of my favorite ingredients!
Dijon vinaigrette made with olive oil, red wine vinegar, dijon mustard, lemon and some fresh basil from my herb garden.
French beans replaced beets in the original recipe as a complement to the potatoes.
The aftermath...
Add some greens, drizzle on the dressing, and tada!
Bon appetit!
Small potatoes sprinkled with olive oil and herbes de provence, then oven-roasted.
Salmon sprinkled with salt and pepper, then covered with seasoning made of shallots, dill, parsley, lemon zest and olive oil, then baked in the oven at what 250 (I originally wrote 425 degrees, but that's wrong) for 25 minutes.
Some soft-boiled eggs--one of my favorite ingredients!
Dijon vinaigrette made with olive oil, red wine vinegar, dijon mustard, lemon and some fresh basil from my herb garden.
French beans replaced beets in the original recipe as a complement to the potatoes.
The aftermath...
Add some greens, drizzle on the dressing, and tada!
Bon appetit!