24 April 2012

salmon + asparagus + potato

We haven't cooked in a while. Like a real meal. You know, one of those that you take time to do, take time to eat and enjoy.

Following this baked potato recipe gave us an hour. So tonight, we made pistachio and sesame cracker encrusted salmon, seasoned with dill, basil, salt, pepper and a little bit of extra virgin. The vegetable? Some beautifully unadulterated and vibrant organic asparagus.

Of course, some Highland Pale Ale was a lovely sidekick. 


1 comment:

Anna said...

Yum! I love the plate arrangement. Also--I'm coming to Asheville to eat that. Please and thank you.