Why just have one kind of baked salmon? Tonight my son Tom made three kinds of baked salmon for our dinner: salmon baked in a lemon dill white sauce; another piece basted with teriyaki salmon sauce and the third fillet was cut into pieces, dipped in beaten egg and then rolled in panko crumbs seasoned with thyme, parsley, basil and a dash of garlic powder. With small roasted potatoes tossed in oil, butter, parsley, thyme and of a bit of sea salt and coarsely ground pepper and asparagus sauted in a bit of oil, we had one of those hello-weekend-unforgettable-Friday night dinners.
Friday, February 12, 2010
Baked Salmon
Why just have one kind of baked salmon? Tonight my son Tom made three kinds of baked salmon for our dinner: salmon baked in a lemon dill white sauce; another piece basted with teriyaki salmon sauce and the third fillet was cut into pieces, dipped in beaten egg and then rolled in panko crumbs seasoned with thyme, parsley, basil and a dash of garlic powder. With small roasted potatoes tossed in oil, butter, parsley, thyme and of a bit of sea salt and coarsely ground pepper and asparagus sauted in a bit of oil, we had one of those hello-weekend-unforgettable-Friday night dinners.
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