P. Mack
TVWBB Fan
This was quick mid week cook, so I fired up the gasser for some Dijon Salmon.
First I had to de stress a bit with a new beer. This was mighty tasty black India Pale Ale.
Made with orange bloosom honey from Short's Brewery.
Salmon is on along with gus and grape tomatoes. Test subject in the middle for the cook.
Beer went down to easy. Time for some wine, for us nothing goes better with salmon then
Pinot Noir. Pulled a 09 Grochau Cellars, Cuvee des Aimes out of the cellar, good stuff.
Gus starting to get some color, and the tomatoes strating are to blister.
The salmon is almost done. The mixture consists of mayo, creme fraciche, whole grain Dijon,
regular Dijon, roasted garlic puree, dill weed and black pepper. The foil cooking pads have holes
poked in them to allow some of the oil from the salmon to drain. It gets a great crunch
on the bottom of the fillet.
Dijon Salmon, roasted sweet potatoes, asparagus and blistered tomatoes. During the cooking
process most of the mayo and creme fraciche melts into the salmon, creating a wonderful texture
to the salmon fillet
Thanks for looking, Mack
First I had to de stress a bit with a new beer. This was mighty tasty black India Pale Ale.
Made with orange bloosom honey from Short's Brewery.
Salmon is on along with gus and grape tomatoes. Test subject in the middle for the cook.
Beer went down to easy. Time for some wine, for us nothing goes better with salmon then
Pinot Noir. Pulled a 09 Grochau Cellars, Cuvee des Aimes out of the cellar, good stuff.
Gus starting to get some color, and the tomatoes strating are to blister.
The salmon is almost done. The mixture consists of mayo, creme fraciche, whole grain Dijon,
regular Dijon, roasted garlic puree, dill weed and black pepper. The foil cooking pads have holes
poked in them to allow some of the oil from the salmon to drain. It gets a great crunch
on the bottom of the fillet.
Dijon Salmon, roasted sweet potatoes, asparagus and blistered tomatoes. During the cooking
process most of the mayo and creme fraciche melts into the salmon, creating a wonderful texture
to the salmon fillet
Thanks for looking, Mack
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