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A COLORFUL PLATE

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Wednesday's night dinner was Salmon, Salad, and Veggies. The salmon was cooked on the grill, and glazed using a mixture of spiced cherry jam, dijon mustard, and soy sauce. The veggies were just sauteed snap peas and carrots with a dab of butter. And the salad was baby lettuce, roasted beets, sliced spring onions, crumbled gorgonzola, and a balsamic vingegar dressing. A healthy and quick weeknight dinner.

Comments (2)

Amy:

That looks delicious! Man, I'm hungry now.

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