One Year Ago: Au Gratin Potatoes
This week and most of the following week, I am covering work for a fellow medical transcriptionist in addition to my own work. Needless to say, I have been feeling a bit overwhelmed and extremely tired by day's end. In fact, I have had no time to shop for groceries this week, so I have been utilizing the contents of my freezer. These are the times that I rely heavily upon the crock pot and quick and easy meals for dinner. I had frozen some salmon that I bought on manager's special a while back and threw it in the fridge the night before to allow it to thaw out. I also had some asparagus that was nearing the end of freshness, so I decided to incorporate that into the meal as well. This is fast, very healthy and so delicious! I served this with a baked potato.
- 1 lb salmon
- 1 tbsp olive oil
- 3 or 4 thick asparagus, tough ends trimmed
- 1/4 c Dijon mustard
- 1/4 c honey
- 1 tbsp mayonnaise
- Salt, to taste
- Pepper, to taste
In a large skillet, heat the olive oil to medium-high heat. Add the salmon and season with salt and pepper. Cook on both sides until flaky and cooked through, about 5 minutes per side.
Meanwhile, using a vegetable peeler, shave thin slices of the asparagus. Season with salt and pepper.
Whisk together the Dijon mustard, honey and mayonnaise in a medium bowl. Season with salt and pepper.
Serve the salmon over the shaved asparagus and top with honey-Dijon mustard sauce.