April 12,
2015 Cedar Plank Grilled Teriyaki Marinated Salmon with Garlic Eggplant, steamed asparagus and
Rice
We had
salmon sandwiches for breakfast.
Today we both
worked but I did go to Ranch Market later in the afternoon and bought Mexican
limes ($.79/lb.), lettuce, an eggplant ($.69/each) and 4 avocados for $.99.
When I
returned home I made rice and cut up an eggplant into 2 inch by 1/3 inch
strips, plus chopped up 1/3 pasilla chili and four small cloves of fresh garlic
for Garlic Eggplant.
Suzette did
the honors on the grill and at the wok, although I helped stir fry the eggplant
to cook it before Suzette added the sauce and added it to the eggplant to
finish preparing the dish and I did some major surgery on the last of a bunch of asparagus and steamed it
 |
| the fire must have gotten too hot and charred the teriyaki sauce on the salmon |
We drank a
bottle of Pine Ridge Chenin Blanc + Viognier from California ($11.99 at
Jubilation). I was surprised how light
and dry it was. I was expecting a
heavier, sweeter wine.
Bon Appétit
No comments:
Post a Comment