Friday, December 20, 2013

Baked Mustard Salmon with Cherry Tomatoes and Asparagus in a Balsamic Reduction
Marinated the salmon in olive oil, mustard and salt. Baked 12 minutes at 350 degrees. For the veggies -- sauteed garlic and onion then added tomatoes, asparagus and balsamic vinegar. Let that simmer and reduce (about 20 mins) and everything gets a sort of caramelization/sweetness. Served that over quinoa. Yumz.

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