Thursday, September 1, 2011

Baked Salmon, Market Veggies

Baked Salmon
 This was a simple dish, trying to use up the vegetables brought home from farmer's market and get back on track to eating fish once a week.

I sauteed sliced leeks and julienned fennel until soft, added a splash of white wine, and lastly, sliced summer squash.

The salmon portions were coated in mustard, Dizzy Pig Swamp Venom rub, and baked at 425f for 8 minutes.

Baked Salmon
Served with purple sticky rice - because I noticed that the vegetables were all the same boring color.