Last week was a much-needed rest from the chaos of life. It was a week full of sleeping in, cooking up new recipes, play dates for the kids (and me) and just all around relaxing. It gave me a glimpse of what summer will be like, and I liked it! The only downer was that it was spring break and it felt like winter break. Remember these pics from our February ski week?Well, there was none of that going on over this past week. We were in our winter garb and raincoats until Saturday. When I took this picture of the salmon above, the wind was gusting, it was 50 degrees and the parsley leaves were blowing everywhere (I took this photo outside on my deck). This is the best shot I could get as I wanted a somewhat warm dinner.
Saturday gave us a taste of summer though as the sun came out and the temps climbed up to the low 70’s. We opened up the grill in celebration and grilled up some amazing chipotle shrimp tacos (recipe to follow Thursday). The kids played outside till it was dark and we even contemplated going to Sausalito for ice cream cones, but unfortunately we were to stuffed from dinner to make that trek. I know, to stuffed for dessert, who are we?
This recipe is your basic salmon topped with an amazing sauce. I use to eat all my seafood and meats plain with just a touch of salt and pepper but I have recently discovered sauces, and I like them. Sauces make all the difference and can transform a simple dish into a gourmet dish. Get ready as I have some amazing homemade sauces coming up in the next couple of weeks. salmon with almond-lime yogurt sauce:
recipe from whole living magazine
yogurt sauce is enough for 4 salmon fillets
- salmon fillets – the amount you will get will depend on how many people you’re feeding
- 2 tablespoons extra virgin olive oil
- 1/4 cup silvered almonds
- 1 tablespoon fresh lime juice
- sea salt
- 1/4 cup, plus 1 tablespoon plain Greek yogurt
- 1/2 small shallot, very thinly sliced
- fresh herbs to top such as parsley, dill, mint or chervil - I used parsley as that is what I had in the house. My girlfriend made this and used dill and loved it.