Spring Pleasure!

Here is our latest new culinary creation!

Finding nothing in the freezer for dinner other than a piece of salmon,  it seemed like a good  time to exercise some creative magic.

Putting the fish out to thaw,  I pondered what to do with it that would be different.  Different and delicious were what we ended up with 

The photo shows the result.

Here is how to make your very own savory salmon!

Heat a nonstick skillet to searing temp with about a tablespoon full of grapeseed oil.

Put half a cup of Panko crumbs, half a cup of shredded cocoanut and about a tablespoon of Cajun spices on a plate and mix.

Then spoon out Half a cup of plain yogurt in a dish,  dredge the fish in the yogurt, then in the coconut mixture and set it in the hot skillet.

Cook for about two minutes on each side and then serve.  Longer if you don't want the salmon to be pink inside.

We used mashed sweet potatoes for one vegetable.  These were mashed with butter, cinnamon and ground clove.

The other illustrated vege is chopped Brussels sprouts sautéed with garlic, onions and diced tomatoes.  Saute for about forty minutes. We spiced this up with some Indian spices.  

Dessert was plain yogurt with blueberries and cinnamon.

This dish was served up out on the patio with a cool spring breeze and a mocking bird squacking adding to the over all flavor.

Finding time to cook healthy dinners has become one of life's little pleasures.