Comments on: Grainy Mustard-Balsamic Salmon, Sesame Asparagus and Snap Peas, and Orange Mashed Sweet Potatoes

By: Sabrina

Sabrina — Sat, 03 Jul 2010 06:30:10 +0000

My husband came home from a day of fishing with 3 coho and I made the salmon/asparagus and roasted sweet potatoes. It was all delicious. Thanks for the great recipes – I love love your blog!

By: Kate

Kate — Sat, 18 Apr 2009 02:32:29 +0000

We had salmon last night too. We sear it and serve it with a balsamic citrus reduction. You are right about the time… 3 mins. a side. I never thought of baking the sweet potatoes ahead and refrigerating them. What a great way to have a head start on the next nights meal. Ingenious!

By: lovetocook

lovetocook — Sat, 18 Apr 2009 02:21:50 +0000

Our favorite salmon filet is smothered in grainy or Dijon mustard, garlic, maple syrup and a dusting of brown sugar and pepper. Baked on parchment lined pan (for the mess) in a hot oven or barbecue. Try to save some leftovers; it’s yummy cold and a great addition to a fresh green salad.

By: lovetocook

lovetocook — Sat, 18 Apr 2009 02:15:21 +0000

Re yams/sweet potatoes: Cook these any night by popping one into the microwave about 5 – 10 minutes depending on the size. Chose an even shaped yam to cook evenly or trim the narrow tip off. Peel slips off easily, or scoop out and mash with butter, s and p. (Wear rubbergloves or mitt!) No sugar required. A friend cuts them into chunks and adds a bit of water in a covered microwave dish, then mashes them.

By: robyn

robyn — Fri, 17 Apr 2009 22:36:46 +0000

Hey Katha I don’t understand your question….is it hard to get fresh fish where you are? I think I’m spoiled by Vancouver!