Sunday Supper

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May 31, 2010

Good morning everyone, I hope you are having a great long weekend. Yesterday was a lovely day, the weather was perfect, I managed to get to the nursery and buy some herbs and tomatoes that we finally finished planting in the afternoon, the veg garden is officially all done! yeayy!

Our guest left right after dinner and the house is back to it's relatively quiet place, with three teens it's not exactly ever really quiet...

I wanted to share yesterday's supper with you, it's all very very easy to make and oh so yummy!

Menu:

Grilled Fresh Atlantic Salmon (2lb for 5 people)

Roasted fingerling potatoes (3lb)

Asparagus (2 bunches)

Green Salad

Strawberries with Vanilla Ice Cream

preparations:

For the fish:

Good olive oil, a little bit of butter, coarse salt, fresh thyme, fresh tarragon, lemon, and if you can get your hands on some Herbs De Provence I highly recommend it.

Put the fish, skin down, on a big piece of aluminum foil that was sprinkled with some olive oil and some coarse salt, then sprinkle some olive oil on top of the fish, dab with a little butter here and there, sprinkle coarse salt and Herb De Provence (not a must) remove the tiny leaves of thyme from a few of the stems and sprinkle them on the fish too, put a few more sprigs of thyme and lots of tarragon on top of the fish like so:

lay another pieces of foil on top of the fish and close the edged like this:

When the potatoes are almost done light the grill and let it heat until its very hot, if you want to use the oven that's fine too, ours is too small for the potatoes and the fish...
Grill the fish for about 10-12 minutes, you will need to check the inside to see that it's not raw, when the fish is done you can leave the top foil open for another 2-3 minutes and remove from the grill.

For the potatoes:

I used red fingerling potatoes but this recipe works for all potatoes:

3Lb of potatoes, quartered length wise.

put them in a big bowl, sprinkle with olive oil and coarse salt and mix well

Lay them as flat as you can on a big baking sheet or pan

Pre-heat the oven to 420F , bake the potatoes for 45 minutes until the are nice and brown and look ready and crisp.

Asparagus:

again, the same method, lay them flat, dab with a little olive oil and a little salt and into the oven next to the potatoes for the last 15 minutes in the oven.

Bon Apptit!

oh yes, and one more photo of some more garden peonies we received from one of our dinner guests last night, I loveeee this color so much! ( by the way, the gorgeous garden painting is by my sister, see the link to her website on the top right ).