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I made a tasty salmon recipe for dinner and we demolished it. Sides were mashed potatoes and sautéed spinach with garlic.
Apologies to my international friends; the recipe is in American/Standard/Whatever units but should be easy to translate. Feel free to alter to taste. Tonight I added grainy mustard for texture.

INGREDIENTS FOR SALMON:
1 slab of salmon filet (NOT salmon steaks)
2 tbsp. extra virgin olive oil
2 tsp. sea salt
2 tsp. ground black pepper

DIJON MUSTARD LIME SAUCE:
1 tbsp. country dijon mustard
1 tbsp. apple cider vinegar
3 tbsp. lime juice
2 tbsp. extra virgin olive oil
2 tsp. dried thyme
2 tsp. sea salt
2 tsp. ground black pepper

READY, SET GO:
Set oven to 400 degrees

Rinse salmon, pat dry, slice into 2-3 inch pieces, rub with extra virgin olive oil on both sides, season salmon with sea salt and ground black pepper on both sides and place in aluminum foil pan or baking dish


LET’S MAKE THE DIJON MUSTARD LIME SAUCE
In a bowl whisk the country dijon mustard, apple cider vinegar, lime juice, extra virgin olive oil, dried thyme, sea salt and ground black pepper together until fully incorporated

Pour dijon mustard lime sauce all over salmon and bake in oven uncovered for 12-15 minutes
 
Last edited:
Trubbycat said:
I made a tasty salmon recipe for dinner and we demolished it. Sides were mashed potatoes and sautéed spinach with garlic.
Apologies to my international friends; the recipe is in American/Standard/Whatever units but should be easy to translate. Feel free to alter to taste. Tonight I added grainy mustard for texture.

INGREDIENTS FOR SALMON:
1 slab of salmon filet (NOT salmon steaks)
2 tbsp. extra virgin olive oil
2 tsp. sea salt
2 tsp. ground black pepper

DIJON MUSTARD LIME SAUCE:
1 tbsp. country dijon mustard
1 tbsp. apple cider vinegar
3 tbsp. lime juice
2 tbsp. extra virgin olive oil
2 tsp. dried thyme
2 tsp. sea salt
2 tsp. ground black pepper

READY, SET GO:
Set oven to 400 degrees

Rinse salmon, pat dry, slice into 2-3 inch pieces, rub with extra virgin olive oil on both sides, season salmon with sea salt and ground black pepper on both sides and place in aluminum foil pan or baking dish


LET’S MAKE THE DIJON MUSTARD LIME SAUCE
In a bowl whisk the country dijon mustard, apple cider vinegar, lime juice, extra virgin olive oil, dried thyme, sea salt and ground black pepper together until fully incorporated

Pour dijon mustard lime sauce all over salmon and bake in oven uncovered for 12-15 minutes
Click to expand...
Why not share that in the Chaos in the kitchen thread? I think @Photog1rl is still up to it...
 
cascadiabound said:
Wow. Really quiet in here. Not a single post in 15 hours?

Well... everything has been cleaned top to bottom, from the Tavern to the least used dungeon. Even had time to refinish the bar top and apply leather restorer on all the booth leather and toys.

Whew. I'm tired.
Click to expand...
What’s this? Even the leather has been treated? 🥰🥰🥰🥰
 
Here it's just on the melting side. Too early... It just makes every place slippery, and in a week we'll get more slush and snow...
 
Nightbird said:
Hang in there OWL Spring is coming..!
Click to expand...
Well I hope it didn't start quite yet. Starting early means longer wet, miserable period. I'd rather go over the spring-winter mix in just a couple weeks, and that can only happen if it starts late!
 
Strixaluco said:
Well I hope it didn't start quite yet. Starting early means longer wet, miserable period. I'd rather go over the spring-winter mix in just a couple weeks, and that can only happen if it starts late!
Click to expand...
Ohh thats a very good point! Wet miserable muddy period is no fun.. By the way hello! Shouldnt you be sleeping?
 
Nightbird said:
Ohh thats a very good point! Wet miserable muddy period is no fun.. By the way hello! Shouldnt you be sleeping?
Click to expand...
Here it's the slushy period...

And yes, I should, but my heart keeps racing. Well not as bad as in the afternoon, but definitely still not resting heartrate...
 
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