Salmon w/ Mustard Parsley Sauce

It's really starting to feel like Spring around here.  The temps are starting to rise every day and sooner or later I'll be able to leave the house without a jacket - and that excites me so much!

Even more exciting news - one of the sous chefs at Milkwood is moving out of town, so his position will soon be open.  I was approached the other night to see if I was interested in it - so, soon enough - I'll be a sous chef!  Didn't think in a million years it would happen this fast, but hey - I'll take it!

I made something easy breezy for lunch the other day that was light and tasty.  And I even got to take the pictures outside - which is another sure sign that Spring is a-coming!  The only thing I wish I would have done differently was to not be lazy and chop up the parsley a little bit finer - so it's duly noted in the ingredients to do so!

Ingredients:

2 6 oz. salmon fillets
flour, for dredging
salt and pepper, to taste
1 tablespoon olive oil

Sauce:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small shallot, minced
1/2 cup white wine
juice from 1 lemon
1 & 1/2 tablespoons Dijon mustard
3 tablespoons parsley, finely chopped
2 tablespoons maple syrup
salt and pepper, to taste

Caramelized Brussels Sprouts, optional

The sauce comes together in a matter of minutes and is versatile enough that you could put it on chicken, fish, meat, pork, etc.  So feel free to mix and match as you see fit!

In a medium saucepan, combine the olive oil and butter under medium heat.  When the butter is melted, add the shallots and saute until fragrant.  Add wine and lemon juice and reduce mixture by half. 

Turn off the heat and stir in the dijon mustard, maple syrup, and parsley until combined.  Season with salt and pepper, to taste.

Heat a large saute pan under medium high heat and add olive oil.

Season the salmon fillets with salt and pepper and dredge in the flour, dusting off any excess.

Add the fillets to the pan and sear until golden brown.  Flip over to continue cooking to desired temperature - I love medium salmon.

I caramelized some brussels sprouts to pair along with the salmon and they were perfect.  Serve the salmon over your preferred veggie and top with the mustard sauce.

 

A meal that comes together in less than 20 minutes!  Can't beat that!

Hope you guys have a great weekend! 

Blueberry Bourbon Cocktail

Happy Friday guys! 

Anybody planning anything fun for the weekend?

We have a meeting with a potential caterer tomorrow, so we're really excited about that!  Just another thing to check off the list you know?

And after the somewhat crazy week we've both had, I think one of these cocktails will definitely be in order as well!

But first, don't forget to vote in this week's bi-monthly poll...




Ingredients:

1 to 2 shots bourbon (we used Maker's)
1 cup blueberries
juice from 1 lemon
zest from 1 lemon
1 tablespoon maple syrup, divided
2 tablespoons sugar

We had gotten a bunch of blueberries from our CSA in the past couple of weeks, so I needed to make use of them - and what better way than to make a cocktail?

Start with about 3/4 cup of blueberries.  Muddle them down in a cocktail shaker (or bowl if you don't want to dirty two cocktail shakers) - you could strain them if you'd like, but I was kind of lazy so I went for a "rustic" cocktail.

Add in bourbon, lemon juice, 1 teaspoon of maple syrup, and a dash of sugar.  Shake for a good minute or two.

Mix the lemon zest with about a tablespoon of sugar (more if needed) on a flat plate.

Brush the rim of a mason jar with maple syrup and dip in lemon zest/sugar mixture.

Fill the mason jar with ice and some leftover blueberries.  Pour the bourbon cocktail into the jar and garnish with a lemon slice.  Enjoy!

What a way to celebrate the weekend right?

What's your favorite Friday night cocktail?

Spinach & Bacon Salad

Andy and I have been on a little health-kick lately.  We've been over-indulging a little too much, and our bodies are retaliating.  So in order to pay homage to our bodies, we're eating better.  Everything in moderation right?

What I love about this salad is that it's absolutely beautiful.  It's simple.  It's colorful.  It's downright mesmerizing.  And that's before you even have a bite.

The tangy vinaigrette offers a bright awakening of the senses and goes perfectly with the fresh, colorful vegetables.  Needless to say, our bodies loved us for this.

* This post has been entered as part of Denny's & Foodbuzz's BACONALIA challenge for a chance to win.
 
Ingredients:

2-4 cups baby spinach, washed
1 cup red cabbage, shredded/sliced thinly
2 large carrots, peeled and sliced
1/3 cup apple cider vinegar
1/4 cup maple syrup
1 tablespoon Dijon mustard
salt and pepper, to taste
4 slices of bacon

In a large bowl, toss the spinach, cabbage, and carrots until mixed.

In a small bowl, whisk together the vinegar, maple syrup, and Dijon mustard.  Season with salt and pepper, to taste.

Heat large skillet under medium high heat and fry up the bacon until crisp, about 5-8 minutes.  Drain on a paper towel-lined plate and roughly chop into small pieces.

Divide vegetables among two plates and top with bacon pieces.  Drizzle vinaigrette over top and dig in!

You definitely won't regret this.  Andy said he loved this salad, and even said that we need to start eating more of this type of salad.  I've got no complaints there!  I mean, this is practically ready in about 15 minutes or less!  And it was super tasty!

I'm off to a bookclub meeting with my girls - this month's book was The Other Boleyn Girl.  Definitely a good one!  Have you read it?  What are you guys currently reading?