Memorial Day weekend
is one that traditionally finds me at the beach with my family, except for this
year. I elected to remain home this
weekend to work on a couple of “honey-do” projects that have been piling up
while the ladies in my life went to the sand and surf. <insert Pity-Party here>
Today was an
absolutely beautiful day and I thoroughly enjoyed working in the yard, even
though I often thought how nice it must be at the beach too. <Pity-Party is in full swing> As the day was winding down I had to decide
whether to go visit a relatively new eatery that was serving some delicious
vegetarian frittata or making dinner for one.
Smelling rather
manly and pretty much covered in yard dust I decided to shower and stay
home. A rather great decision it turned
out to be! <Pity Party subsiding> Trying
a new recipe I discovered on Facebook, my spirits were quickly lifted – being clean
probably helped a great deal too. Here
is a dish that was a spectacular blend of flavors for the taste buds and an
attitude lifter.
Ingredients:
2 salmon filets of
similar thickness20-30 red seedless grapes
A few sprigs of fresh thyme (about 30 or so little leaves after prep) Reserve two sprigs for baking with the salmon
1 tsp garlic, minced
2 Tbsp. Olive oil, divided
Salt and pepper
What to do:
Preheat oven to 400 degrees, and prep thyme by removing the leaves from the stems. (Remember to save a sprig for each filet)
In a small bowl
combine garlic, grapes, thyme, 1 Tbsp olive oil and salt and pepper to taste.
Spray a baking sheet
with cooking spray.Coat salmon with remaining olive oil and salt and pepper to taste.
Place salmon on baking sheet and add the grape mixture.
Top each filet with
a sprig of fresh thyme.
Bake at 400 for 20
minutes
Enjoy!
Don’t forget to
remember those who gave all to protect and serve our country.
Source |
1 comment:
Yum! Looks easy enough for me to try . . . and that's saying something!
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