Yesterday was a zoo. It rained, down poured, all day here and we had a thousand errands
and appointments. I did not end up
getting lunch until 4:00 PM as Jim wanted to eat at McDonald’s. I just refused, he ate there anyway. So do to Max’s vet appointment there was no
time for me to get a decent lunch until late.
I had no interest in dinner, so Jim ate leftovers (don't feel sorry for him, it was the beef dish from Saturday) and later I had celery
and hummus.
Today I had morning
appointments and later went to a couple of places, still trying to replace the
curtain hanger the painters broke. Jim
has been hanging the TV in the exercise room.
Dinner tonight I found in Good Housekeeping while at the doctor office. It was easy and eatable.
Ingredients:
1 # sweet potato peeled and
cut into ½” pieces.
¼ C water
Salt
Pepper
6 oz baby spinach, I used a
10 oz bag
1/8 t cayenne pepper
4- 5 oz. skinless salmon
fillet (I used 2 pieces, little under 1#, with skin and then took the skin off
before serving)
½ lemon, finely grate peel
and squeeze 1 T of the juice
1C dry white wine
2 t capers
¼ C chopped fresh flat-leaf
parsley
Directions:
1.
In a large
microwave-safe bowl, combine potatoes, water and ¼ t each salt and pepper. Cover and microwave on high 9 minutes, or
until tender.
2.
Add spinach;
recover and microwave 4 minutes longer if using the amount of spinach I
used.
3.
Meanwhile,
sprinkle cayenne and 1/8 t salt on salmon.
4.
In a 12” nonstick
skillet on medium, cook salmon 10 minutes, turning over half way.
5.
Transfer to a
plate and sprinkle with ½ t lemon zest.
Keep warm.
6.
To the skillet,
add wine and capers. Boil on high 2
minute or until liquid is reduced by half.
7.
Remove from heat
stir in lemon juice and parsley.
8.
Arrange the
spinach on the plate, top with salmon.
Scatter the sweet potato on top and pour over the sauce.
No comments:
Post a Comment