Tonight I made salmon again. The piece I bought at the store was big enough to split, so instead of making the whole thing and then re-heating it (I DO NOT like re-heated fish), I tried something a little different with the second piece tonight.
I put the extra salmon in a baggie with some olive oil and crushed rosemary, sage, and thyme on Tuesday night. I had planned on having it for dinner yesterday, but I had such a large and filling lunch, that I didn’t even eat dinner yesterday.
So, tonight’s dinner started with a nice salad made from these items
Once again, I grilled the salmon on a cedar plank.
I grilled the salmon for 10 minutes then put my asparagus, wrapped in foil and sprinkled with salt/pepper and olive oil on the grill, continued to cook both for 5 minutes.
Here is the final dish
and for desert – a carrot cookie, with milk, of course.