Salmon Revisited

My first blog entry involved one of my favorite foods...salmon. If you read that entry, you will remember it was poached and I was very disappointed in the results. Well I have decided to try again. The recipe I used was sent to me by a Face Book friend who is also a classmate from high school. So here is what I prepared this week:

Martha's Roasted Salmon
Classic Ratatouille
Grapefruit with Sauvignon Blanc

Quinoa

Martha was kind enough to share a favorite salmon recipe with me. It was completely different from the one I prepared last fall. It is outstanding and very simple. A glaze/marinade of lime juice, honey, olive oil and salt and pepper is brushed over the salmon fillets and refrigerated for 30 minutes. Then roasted in a 450 degree oven for 15 minutes. The fillet flaked perfectly and the glaze is very tasty without taking over the delicate flavor of the fish.

I served it with a ratatouille of colorful vegetables. Eggplant, onion, garlic, red, green, and yellow peppers, zucchini and Roma tomatoes. They are sauteed in a bit of olive oil and dried basil is tossed in at the end. The plate with the salmon and the ratatouille is very nice to look at and the pairing was a good one.

The dessert was also a simple one. A half teaspoon of sugar is mixed with grapefruit sections and the wine poured over just to cover. A nice refreshing finish to this meal.

I have a salmon fillet left over and will likely top a chopped salad with it in a day or so. The remaining ratatouille has been cut into smaller pieces and will be mixed with Quinoa for lunch this week. I was quite pleased the the results of this menu and am thinking perhaps chicken next week.