ORIGINAL RECIPES
by Dr Margaret Aranda
This is a simply fabulous dinner for two or three. You can
easily multiply the recipe, make the salsa on the morning of the
dinner, and cook the carrots for longer than the stated time.
The goal here is to get the house smelling wonderfully, serve
up a healthy meal, and have a fantastic presentation that is
sure to be an eye-pleaser for your guests.
And if you clean (scrub it quickly for immediate re-use)
And if you clean (scrub it quickly for immediate re-use)
the dishes as you go along, you will not have a huge mess on
your hands. We use the same pot for the carrots twice , and
we use the same skillet for the salmon twice also, as we
return the dish for more flavor and the finishing touches !
Menu:
Salmon with Dill and Olives
Baby Carrots with Dill, Parsley, and Garlic
Papaya with Cilantro and Tomato Salsa
Water
Papaya and Cilantro Tomato Salsa
1/2 cup fresh papaya, chopped
3/4 cup fresh tomatoes, chopped
1/4 cup fresh cilantro, chopped
Place all items in a small serving bowl and refrigerate to cool
down while the other items are cooking. Sure to be a crowd-
pleaser and a great pairing with the salmon and dill. Go
ahead and throw away the stems and core of the tomato,
,
cleaning your counter before proceeding with the carrots and
Salmon. You'll be glad you did, and the kitchen will look
much cleaner. Serves 2 or 3.
Next: Recipe for
Salmon with Dill and Olives
Baby Carrots
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