Poached Salmon & Vegetables with a Lemon Garlic Aioli

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiz7TegCt-96VrRPOO0X01TUyV-bMDO1XXetXzjmMwYAiaXjiJiEOwjkvR4uPiIblvdvo2Pun2n3VlrV-owpmKuo_mFf8PitdOox1GipwrITnY2XNl71SCXA8DyuGYBqu7r_oh3sBjoxp/s1600/IMG_5581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiz7TegCt-96VrRPOO0X01TUyV-bMDO1XXetXzjmMwYAiaXjiJiEOwjkvR4uPiIblvdvo2Pun2n3VlrV-owpmKuo_mFf8PitdOox1GipwrITnY2XNl71SCXA8DyuGYBqu7r_oh3sBjoxp/s640/IMG_5581.JPG" width="640" /></a></div><br />It is not often that I go on kicks of any sort.  Typically, I believe in eating whatever I want and walking a lot.  We usually eat pretty light during the day and have big dinners with bowls of pasta and bread - which I know is exactly the opposite of what you're supposed to do.  My system seems to work for me, my small (but frequent) treats keep my cravings at bay and at the end of the day we have a comforting dinner. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPkCZ_SdZ5l9-nYOANe-2cqt9ONPHr4SaEY7GPCbGsTdSwCwQO4nf_6HXWPjBZWB1fnYz1ZASLrfVvcb4jV0_P83crzvaKHTTiMYwfXI_9wSjW6zFMRT4DOYPnIMaacdCtgNhXdsK7jqU/s1600/IMG_5586.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPkCZ_SdZ5l9-nYOANe-2cqt9ONPHr4SaEY7GPCbGsTdSwCwQO4nf_6HXWPjBZWB1fnYz1ZASLrfVvcb4jV0_P83crzvaKHTTiMYwfXI_9wSjW6zFMRT4DOYPnIMaacdCtgNhXdsK7jqU/s640/IMG_5586.jpg" width="640" /></a> <br /><br />However, every once in a while I need a mini cleanse.  Not a strict all juice diet, but just a weekend of feel good food and activities to refresh myself.  Last weekend Mike and I treated ourselves to a one night getaway at The Elms (a local grand historic spa and hotel) to rejuvenate and relax.  The weather here was unbelievably nice so we took a lot of walks outside.  It felt like the smallest glimpse of Spring and put me in the mood for a really fresh and healthy dinner.  This is the simplest dish to prepare - all in one pot.  It would be perfect for an elegant luncheon, too.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1cCta4uoIYv1L9mhRo3y5S9kgdygkNQgn5LivC-i4cXB4TkQNXPWKrCZI3ZccKTuXoAJ5ncIY1GC-JGAENalKC1fnUMk1IEBOwp98J8jNMQldY1BI_U8OiAfBsN0gZj8Ukzmv2YHj8OY/s1600/poached-salmon.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1cCta4uoIYv1L9mhRo3y5S9kgdygkNQgn5LivC-i4cXB4TkQNXPWKrCZI3ZccKTuXoAJ5ncIY1GC-JGAENalKC1fnUMk1IEBOwp98J8jNMQldY1BI_U8OiAfBsN0gZj8Ukzmv2YHj8OY/s640/poached-salmon.jpg" width="426" /></a><span style="font-size: large;">Poached Salmon </span><br /><span style="font-size: large;">& Vegetables</span><br /><i>with lemon garlic aioli</i><br />serves 4<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F01%2Fpoached-salmon-vegetables-with-lemon.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-9tL50NULeMU%2FUtWQ9JbM0_I%2FAAAAAAAAVZY%2FUT-uzEnqi0c%2Fs640%2Fpoached-salmon.jpg&description=Poached%20Salmon%20%20%26%20Vegetables%20with%20lemon%20garlic%20aioli%20%20-%20Easy%20%26%20Very%20Healthy%20Dinner...%20made%20all%20in%20one%20pot"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br /><br />1 pound of salmon (4 filets)<br />2 pounds of carrots, peeled and large dice<br />1 pound of baby potatoes, quarted<br />1 pound of green beans, trimmed and halved<br />spring greens & spinach mix<br />....<br />4 cloves of garlic<br />1 teaspoon sea salt <br />1 egg yolk<br />2 tablespoons of fresh lemon juice<br />1/4 teaspoon of crushed red pepper flakes<br />1/4 teaspoon of cracked black pepper <br />1 cup of olive oil<br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUYEg6vrDoi39GZ3MoDit1b_y4YJVj26a8MrzT-chqg4qWihnwJBRNa_H8j5oT5Hb3Eu3J2rVIalzRyRk9VugE7KroG2d5MeF9Z5KdAFdsGoPh3LdsYLG6MxNYOESEPykDAtJTb1IziBD/s1600/IMG_5570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUYEg6vrDoi39GZ3MoDit1b_y4YJVj26a8MrzT-chqg4qWihnwJBRNa_H8j5oT5Hb3Eu3J2rVIalzRyRk9VugE7KroG2d5MeF9Z5KdAFdsGoPh3LdsYLG6MxNYOESEPykDAtJTb1IziBD/s640/IMG_5570.JPG" width="640" /></a></div><br />Season a large pot of simmering water with 2 tablespoons of sea salt.  Cook potatoes and carrots in simmering water for 5 minutes.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXubG6d2HrhD5Ya_LgyXKx6S-v4sef4uOgCkaVAA-K5qPkLrPDOJmRZsjCA2cQrgBrtxTnJ90nDvuV2K6LpPAfen2BVv_t2YXBleDuf1Up7bfhmpCkbdsqJaBWJ0okzpoyaWCQoUIEoET/s1600/IMG_5574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXubG6d2HrhD5Ya_LgyXKx6S-v4sef4uOgCkaVAA-K5qPkLrPDOJmRZsjCA2cQrgBrtxTnJ90nDvuV2K6LpPAfen2BVv_t2YXBleDuf1Up7bfhmpCkbdsqJaBWJ0okzpoyaWCQoUIEoET/s640/IMG_5574.JPG" width="640" /></a></div><br />Add green beans and cook for another 3 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXZ3TcufMaTvS4aEzx3MNsLzlfMz6zs_s0LUJ2iozo4QP-JgC_ElA_K9bzdkpOO6PJRUxJqr4iNrOI3tyEpPAFbHQIgkTCRWxnNgQOdV9MK-eXCqig7cr2xfhPafl_Dko1QASbwXS6IoH/s1600/IMG_5576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXZ3TcufMaTvS4aEzx3MNsLzlfMz6zs_s0LUJ2iozo4QP-JgC_ElA_K9bzdkpOO6PJRUxJqr4iNrOI3tyEpPAFbHQIgkTCRWxnNgQOdV9MK-eXCqig7cr2xfhPafl_Dko1QASbwXS6IoH/s640/IMG_5576.JPG" width="640" /></a></div><br />Remove vegetables from water (keeping the water in the pot) and set aside.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyD2wIV-OhvXV2YCYXghKLXhL5XrezSvFQuMSjNzQTEh9mrRfOXawXG9UCddeQkPbTf3QRoYJUMLH01nB1sVbpvYxYuP3oDdYs3bvcR6QXEYeHkAMQZL-SUgtpnPM-AJL8EU_e03dpvmF5/s1600/IMG_5578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyD2wIV-OhvXV2YCYXghKLXhL5XrezSvFQuMSjNzQTEh9mrRfOXawXG9UCddeQkPbTf3QRoYJUMLH01nB1sVbpvYxYuP3oDdYs3bvcR6QXEYeHkAMQZL-SUgtpnPM-AJL8EU_e03dpvmF5/s640/IMG_5578.JPG" width="640" /></a></div>  <br />Add salmon and cook for 5-10 minutes (depending on the size of your filets).   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaVA4LWzbJSt2UIYh0c0KPYKdbrhaa2sRXQgiFHZXZVVJLsNOth-i_BwcgZmxAMx-NWnzF1GFYWZjxasJcVNCqDNuuNklc-DJMQsps3xc7SUWaSD9U29jOsj_GVZC6MbpDxTyDs3H4-wG/s1600/IMG_5575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaVA4LWzbJSt2UIYh0c0KPYKdbrhaa2sRXQgiFHZXZVVJLsNOth-i_BwcgZmxAMx-NWnzF1GFYWZjxasJcVNCqDNuuNklc-DJMQsps3xc7SUWaSD9U29jOsj_GVZC6MbpDxTyDs3H4-wG/s640/IMG_5575.JPG" width="640" /></a></div><br />Meanwhile, make the aioli in a food processor or with a small bowl and whisk.  Begin by chopping (in processor or by hand) garlic and salt together.  Add egg yolk to the garlic and whirl.  Add lemon juice (after juicing, I added the lemon to the pot of water for extra fresh flavor), red pepper flakes and black pepper.  Slowly drizzle in olive oil while whirling (or whisking) until mixture has thickened.<br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXu7eyQA0YwO3hfawlg5GkKDsojXe0HOyITNJZHRzU4oJkNomwywbpEK7kfA8XyOOIXtzK8AY41OsWo8ImrbzH5OceCyw3SZIDU6LThvzHiJaSOFvbOGeOv43xu_vwb3v_Zy6DlQl5Rzk/s1600/IMG_5584.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXu7eyQA0YwO3hfawlg5GkKDsojXe0HOyITNJZHRzU4oJkNomwywbpEK7kfA8XyOOIXtzK8AY41OsWo8ImrbzH5OceCyw3SZIDU6LThvzHiJaSOFvbOGeOv43xu_vwb3v_Zy6DlQl5Rzk/s640/IMG_5584.jpg" width="426" /></a>To serve, place a pile of greens on the plate, then add vegetables and top with salmon pieces.  Drizzle aioli over the entire plate. </div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F01%2Fpoached-salmon-vegetables-with-lemon.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-9tL50NULeMU%2FUtWQ9JbM0_I%2FAAAAAAAAVZY%2FUT-uzEnqi0c%2Fs640%2Fpoached-salmon.jpg&description=Poached%20Salmon%20%20%26%20Vegetables%20with%20lemon%20garlic%20aioli%20%20-%20Easy%20%26%20Very%20Healthy%20Dinner...%20made%20all%20in%20one%20pot"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Poached Salmon & Vegetables with a Lemon Garlic Aioli

It is not often that I go on kicks of any sort.  Typically, I believe in eating whatever I want and walking a lot.  We usually eat pretty li...

Read more »

Panko Crusted Salmon in a Brown Sugar Lime Marinade

<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVeYxf6e12RJvgyCI1N9dB5wMEUimsB14PP2E86Cs1GJsvH8GvCmrp4368ZsfvxQSnI8Q99AggJozeWP9bOmhSbctj9abnZWdZPGk1iFw7W4ovxev1mMogDD3KDP743_oD4twfeHXn7E/s1600/IMG_2154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVeYxf6e12RJvgyCI1N9dB5wMEUimsB14PP2E86Cs1GJsvH8GvCmrp4368ZsfvxQSnI8Q99AggJozeWP9bOmhSbctj9abnZWdZPGk1iFw7W4ovxev1mMogDD3KDP743_oD4twfeHXn7E/s640/IMG_2154.JPG" width="640" /></a></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F03%2Fpanko-crusted-salmon-in-brown-sugar.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-TcTCeLzKOUw%2FUVJLoOL404I%2FAAAAAAAARkw%2FMiOzewv28RU%2Fs640%2FIMG_2111.JPG&description=Panko%20Crusted%20Brown%20Sugar%20%26%20Lime%20Salmon"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />When I go to the meat & fish counter at my market I always debate between salmon and sea bass, then end up buying a flat iron steak.  Am I the only one that likes the <i>idea</i> of serving fish for dinner, but lacks some really great recipes that I actually want to make again?  It seems like when I do serve it we both agree it was good, but not great.  Therein lies the problem. <br /><br />Mike's Mom has a great marinade that I use on just about everything.  Recently I was revisiting a Barefoot Contessa recipe (Eli's Asian Salmon) that wasn't a huge hit the first time around.  I realized it was fairly close to Joy's recipe, but with limes instead of lemons and the addition of a panko bread crust that the marinade soaks into.  The real key ingredient is the addition of brown sugar - it turns the salty and sour marinade into a sweet sauce.<br /><br />Here is another way to use this same marinade - <a href="http://jennysteffens.blogspot.com/2012/05/brown-sugar-chili-lime-grilled-chicken.html">Chicken & Vegetable Kebabs</a>. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBHTnpnnoQ48sIvdZpHsbAfn9DYGEGHTIa8VzRSdwcC4AnpO9XnIDEUq9wuly-5cvMaXXLfOsgng8KSmeT9Drm4RRTY9VWQl8F7jeHzUymsQ3PtRG4kR1siYGMDWflafiYaH88GVVp5o/s1600/IMG_2158.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBHTnpnnoQ48sIvdZpHsbAfn9DYGEGHTIa8VzRSdwcC4AnpO9XnIDEUq9wuly-5cvMaXXLfOsgng8KSmeT9Drm4RRTY9VWQl8F7jeHzUymsQ3PtRG4kR1siYGMDWflafiYaH88GVVp5o/s400/IMG_2158.jpg" width="251" /></a>I decided to merge the two recipes and came up with a really delicious result.  One that we will actually look forward to making again.  It would be perfect for entertaining as it bakes in the oven for 20 minutes, pull it out when you sit down for salad - let it rest for 15 minutes.  You can take it right to the table to serve. <br /><br /><span style="font-size: large;">Panko Crusted Salmon</span><br /><i>in a brown sugar lime marinade </i><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F03%2Fpanko-crusted-salmon-in-brown-sugar.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-TcTCeLzKOUw%2FUVJLoOL404I%2FAAAAAAAARkw%2FMiOzewv28RU%2Fs640%2FIMG_2111.JPG&description=Panko%20Crusted%20Brown%20Sugar%20%26%20Lime%20Salmon"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><div><br />2 1/4 pounds center-cut salmon fillet<br />1 cup soy sauce<br />1/3 cup of brown sugar <br />1/4 cup rice vinegar<br />1/4 cup lime juice (2-3 limes)<br />1 tablespoon toasted (dark) sesame oil<br />1 1/2 teaspoons chili paste<br />1/2 cup sliced green onions</div><div>2 tablespoons minced garlic<br />2 tablespoons minced fresh ginger<br />1 teaspoon of sesame seeds <br />1 1/2 cups panko</div><div><br /></div><div>Place the salmon in a baking dish.  Preheat the oven to 500 degrees.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV3JJXn1Yv-r0yY45P8je-aXk4WuUAa3TUCsm_d90be6sOpmuxJIS769M2o2UBCXv5Gzdp4TS0eA4pBl_JAGgnTH07Ew4snnIWo3QX78EzZv5JfUacvt_pl1SE69lF-22t-PGT56y9ec/s1600/IMG_2107.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV3JJXn1Yv-r0yY45P8je-aXk4WuUAa3TUCsm_d90be6sOpmuxJIS769M2o2UBCXv5Gzdp4TS0eA4pBl_JAGgnTH07Ew4snnIWo3QX78EzZv5JfUacvt_pl1SE69lF-22t-PGT56y9ec/s640/IMG_2107.JPG" width="640" /></a></div><div><br /></div><div>Mix together soy, brown sugar, vinegar, lime juice, sesame oil, chili paste, green onions, garlic, sesame seeds and ginger.<br /></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGzKbKFzw2xEYj6648qYFkQbsbvLsYPn7b_7dam84-CMD8bxiKXVagOlzMYnIx9lBL6xdaCnZpHsdBxkjaVtUaJhFl7sktRqp9D_ZxHfTQxab6_mVrBvKX3agviIqsJxW9vHqKKgRPbw/s1600/IMG_2109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGzKbKFzw2xEYj6648qYFkQbsbvLsYPn7b_7dam84-CMD8bxiKXVagOlzMYnIx9lBL6xdaCnZpHsdBxkjaVtUaJhFl7sktRqp9D_ZxHfTQxab6_mVrBvKX3agviIqsJxW9vHqKKgRPbw/s640/IMG_2109.JPG" width="640" /></a></div><div></div><div></div><div>Press the panko crumbs on top of the salmon. </div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTPf2O8D0aVbjlcR96mj4pFf3oGnwv4aQ7wseJGTxpw-fIBGj7SxcxvCthH-1l_pT9doPzEB7rmJEvtr4VyZdZwl7Ve_PuueEwP8Ul3QA7c-rjI48kvh851BUHCA4jHIG1lRjMTbEKGc/s1600/IMG_2111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTPf2O8D0aVbjlcR96mj4pFf3oGnwv4aQ7wseJGTxpw-fIBGj7SxcxvCthH-1l_pT9doPzEB7rmJEvtr4VyZdZwl7Ve_PuueEwP8Ul3QA7c-rjI48kvh851BUHCA4jHIG1lRjMTbEKGc/s640/IMG_2111.JPG" width="640" /></a></div><div></div><div>   Pour the marinade over the salmon and panko.  </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSERU-Kfqi5Oi41Ayfbi_igj4FGhObkO1N1xCp_80oMO4rdwRTwJYS6D3LeoHdy0Ks2hQidLUAVh2IOnydBr6K-LD3FXGPerqqeV-l18C4o8xytzbZo9Ue_sjCXUeJqY1GNwOXvmJJ5Qs/s1600/IMG_2113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSERU-Kfqi5Oi41Ayfbi_igj4FGhObkO1N1xCp_80oMO4rdwRTwJYS6D3LeoHdy0Ks2hQidLUAVh2IOnydBr6K-LD3FXGPerqqeV-l18C4o8xytzbZo9Ue_sjCXUeJqY1GNwOXvmJJ5Qs/s640/IMG_2113.JPG" width="640" /></a></div><div><br /></div><div>Bake at 500 degrees for 18-20 minutes, or until it reaches 120 degrees on a meat thermometer.  Remove from oven and cover with foil.  </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXm6-ANqtmn8M59Xig4ZLL9vhR4uiMHzUkhYi3H_MifCbbxkzKiukg41vTCRBIwQY14Pdjj_8EBFgiHb31uz0tYiI_wGFSE_Iv60wgYUvtGsz9p5cW7IaIo8DsYTYliObrWhSMiJMvqE/s1600/IMG_2161.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXm6-ANqtmn8M59Xig4ZLL9vhR4uiMHzUkhYi3H_MifCbbxkzKiukg41vTCRBIwQY14Pdjj_8EBFgiHb31uz0tYiI_wGFSE_Iv60wgYUvtGsz9p5cW7IaIo8DsYTYliObrWhSMiJMvqE/s640/IMG_2161.JPG" width="640" /></a> </div><div></div><div>Let it rest for 10-15 minutes before serving.</div><br /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Panko Crusted Salmon in a Brown Sugar Lime Marinade

When I go to the meat & fish counter at my market I always debate between salmon and sea bass, then end up buying a flat iron steak.  Am...

Read more »