Take two lovely fresh salmon pieces left over from lunch at work yesterday, season and pan fry.
Serve with a puy lentil, romanesco broccoli (both from work as well), tomato, red onion, parsley (from the garden) and fennel salad plus buttery boiled small potatoes...
And you get a simple yet luxury Saturday night dinner.
However, think I should have roasted the fennel to serve alongside rather than include in the salad. Next time.
No comments:
Post a Comment