November 16, 2010

November 16, 2010

November 16, 2010

Tonight dinner was prepared at the speed of light. I had some wonderful salmon  and decided to have couscous with it.

Tonight’s November 16, 2010 dinner:

Salmon with Mango-Key Lime sauce


Couscous mix with Wild Mushrooms, Herbs and Dried Cranberries

Green Salad

 

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SALMON WITH MANGO KEY LIME SAUCE

4 nice salmon fillets

Salt and pepper

Mango Key Lime sauce

Preheat the oven to 350°. Cover a baking sheet with aluminum paper. Place the fillets over it and brush the Mango Key Lime Sauce. Cook in the oven upper half for 15 to 20 minutes.

WILD MUSHROOM, HERBS AND CRANBERRIES COUSCOUS.

I use “Near East” Couscous. I followed the package directions. I added the cranberries as the water was boiling.

 

GREEN SALAD

My rule of thumb 1 spoonful of vinegar with 3 spoonful of olive oil. Mix well and serve.

 

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