It's been a while since I have posted - things have been more than a little busy, which made this last weekend even sweeter. Shawn and I started the weekend off with dinner and a burlesque show (did anyone else know that this meant women with twirling tassels?) at the Pampas Room at El Gaucho - along with a relaxing night at the El Gaucho Inn.
Saturday we started off with a delicious breakfast at Etta's - the Dungeness Crab Eggs Benedict was to die for! We followed that by enjoying the sights of Pike Place Market and the Waterfront and ended up at the Downtown Macy's to register for our wedding. We ended our day in Seattle with a cup of Gelato, as the weather finally got nice here!
Saturday night we ended up inviting ourselves to my Mom and Alan's for another amazing dinner - Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw.
Yesterday we did a little yard work, took a nap in the sun and started to watch the first season of True Blood.
For dinner I made the following and it was SO good and SO healthy. You have to love anything that uses In-Season veggies fresh from the Market!
Salmon with Spring Veggies and Lentils
- 2 small zucchini
- 1 red bell pepper
- 1/2 lb asparagus
- 2 cloves garlic
- 3/4 cup green onion
- 1 cup cooked lentils
- 4 salmon fillets
- olive oil
- salt
- pepper
- crushed red pepper flakes
Dice all veggies to approximately the same size. Saute garlic, zucchini, bell pepper, and asparagus in olive oil until just tender. Add lentils and green onion, turn to low. Heat 1 tsp olive oil in non-stick skillet until smoking. Season flesh side of salmon with salt and pepper and add to hot pan flesh side down. Cook 4-5 minutes and then flip and put into 400* oven for 4 minutes. Serve over veggies.
I hope that you all had a fabulous weekend in the sun!
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