Week Four continued, mmmmm

Great dinner tonight. Salad (with the farmstand lettuce), salmon and roasted brocolli & garlic scapes. Mike came over, so he's participating as an eater, if not a cook.

Salmon, courtesy of Cousin Sheila, Stacey and Sharon:


2 lbs salmon (skinless would be best), cut into serving-sized pieces
4 Tbsp olive oil or melted butter
4 Tbsp honey
4 Tbsp dijon mustard
3/4 cup bread crumbs (approx)
3/4 cup chopped pecans (approx)


Mix together the oil, honey and mustard in a large-ish bowl. Mix together the bread crumbs and pecans in another large bowl or plate. Dip the salmon in the liquid to coat, then in the dry stuff to coat. Place in a baking pan, covered with parchment paper. Bake at 350 about 15-20 minutes, until the fish is done.


Roasted Brocolli and Garlic Scapes, courtesy of Rachael Ray's website
(garlic scapes were my addition, could use 2-3 chopped cloves of garlic)
1 head of brocolli, cut into nice pieces
12 garlic scapes, cut in half (or those chopped garlic cloves)
3 Tbsp oil
Salt & pepper to taste


Combine all above in a baking pan lined with parchment paper. Toss to distribute the seasonings. Bake at 350 for about 20 minutes until the brocolli gets a little brown on the ends.

The garlic scapes were kind of good this way. The brocolli definitely was good.