The only entries for this week’s challenge didn’t quite fit the bill (didn’t use all ingredients and seemed, well, tough!) so I ended up winging the recipe this week. Here’s my best bet at what I did, followed by the video. And in the video, my seven year old daughter took over the camera action and added in her own commentary, at one point telling me what I was mixing looked like poop. Wow. I know I’m not artful, but poop? Cummon! She ended up loving what I made so it wasn’t THAT bad.
- King Salmon Steaks
- Brown Rice
- Red, Yellow and Green Peppers
- 1/3 Cup Olive Oil
- 1/2 Cup Apple Cider Vinegar
- Mustard Powder
- Old Bay Seasoning
- Dijon Mustard
Cut Salmon into steaks and lay in 13×9 baking dish. Mix together the olive oil, apple cider vinegar, mustard powder (to your liking) and Old Bay. Sprinkle Old Bay Seasoning on the salmon cakes and the then coat with sauce. Cover with cut peppers and sprinkle with more olive oil.
Place asparagus on aluminum foil covered cookie sheet. Drizzle with olive oil and Dijon mustard and mix to coat.
Cook rice per instructions.
Place salmon in 375F oven for 15 minutes. When 15 minutes are up, place asparagus on top rack and switch to broil, but with door closed, for 10 minutes. If you have convection feature, turn it on now too.
After that 25 minutes, all should be done! Place salmon, asparagus and peppers over bed of rice and serve!