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 thickness
20-30 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
Don’t forget to remember those who gave all to protect and serve our country.