It’s hard to believe that another Valentine’s Day (or as I like to call it: Singles Awareness Day) has come and gone. This year, a good friend of mine, Chantal, has her fiance away at Police School so I invited her over so she wouldn’t have to be alone on the day of love and let’s face the facts – I love cooking for people! Even more when they do the dishes after! I wanted to make a meal that was healthy, yet filling, delicious and relatively quick to make. I settled on a Mustard Dill Salmon, Scalloped Potatoes, a Fresh Greens Salad and Pavlova for dessert. This recipe is also a bit different in terms of BS in the Kitchen Recipes, because this is almost a full dinner menu.
In terms of timing, this meal works fairly well. First start your scalloped potatoes and get them in the oven. They need a far amount of time to get nice and soft, this will allow you to tidy the kitchen and prep your salmon at the same time. While the salmon and scalloped potatoes are cooking, you can also make the pavlova so it’s ready and fresh out of the oven for dessert.
BS in the Kitchen Scalloped Potatoes
- 3 large white potatoes (thinly sliced)
- 1/2 cup sliced mushrooms
- 1/2 white onion (thinly sliced)
- 1 cup of 2% milk
- 1 tbsp paprika
- 2 tsp of Knorr liquid chicken bouillon
- 1 tsp brown sugar
- 1 tsp fresh ground black pepper
- 1 tsp sea salt
- 1 cup grated cheese of your choice (I used marble)
In a medium size glass baking dish that has been oiled, layer half the potatoes down until you cannot see the bottom. Then layer on your mushrooms and onions and layer on the remaining potatoes. In a mixing bowl, combine the milk, paprika, chicken stock, brown sugar, pepper and salt and mix until combined. Pour the milk mixture over the potatoes and place into a 400°F oven for one hour (more time won’t hurt it either so don’t worry about rushing to get your salmon in).
- 2 lemons (thinly sliced)
- ½ cup whole grain dijon mustard
- ¼ cup low fat mayonnaise
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- ½ cup chopped fresh dill
- 2-3 pounds boneless side of salmon
- kosher salt
- freshly ground black pepper
- ¾ cup light sour cream
Preheat the oven to 400°F. Spray a rimmed baking sheet with cooking spray, and then place the lemon slices across the baking sheet. Place the salmon, skin side down on the lemons, and sprinkle with salt and pepper.
In a medium bowl, mix together the mustard, mayonnaise, sugar vinegar and dill. Stir until the sugar dissolves. Set aside a quarter of the mustard mixture. Brush the remaining mustard mixture on top of the salmon. Bake the salmon until it is just opaque through, 13 to 15 minutes. Meanwhile, mix together the mustard mixture set aside earlier, and the sour cream.
The fresh greens are pretty easy, just serve up and enjoy. You can also sprinkle on some fresh parmesan cheese and a balsamic-olive oil vinegarette, or just do as we did, and place the salmon on top of the greens, which takes care of worrying about a dressing!
For the pavolva, I used a previous BS in the Kitchen recipe
. Easy peazy! Just pop this in the oven after you’ve taken the salmon and potatoes out.
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