November 20, 2015 Lunch – Ham Sandwiches, Dinner – Baked Salmon, Roasted Potatoes, Onion, and Delicata Squash and Steamed String Beans

November 20, 2015 Lunch – Ham Sandwiches, Dinner – Baked Salmon, Roasted Potatoes, Onion, and Delicata Squash and Steamed String Beans  

There was a lot of stuff left from the Book Club Meeting, so today at around 10:30 when I became hungry I toasted pieces of Fano French baguette and spread garlic and herbed Boursin on the toasted bread for a lovely warm ham and cheese sandwich.  I then made several more ham and cheese sandwiches and spread PPI guacamole on them for a richer more interesting sandwich.

Suzette called at 5:15 and we discussed dinner.  We both wanted to use the lovely small potatoes she had bought at Sprouts last week and I needed to use the Atlantic salmon filet I bought on Wednesday at Sprouts ($5.99/lb.).

We decided to microwave the potatoes and then bake them in our new oven, so I filled a pyrex baking dish, a little larger than a loaf pan with the small roasting potatoes and cubed a medium onion into eights and added three pats of butter and covered the baking dish with Saran Wrap and microwaved the potatoes for 12 minutes at 90% power.

Suzette arrived while the potatoes were cooking.

She then diced up the Delicata squash she had baked last night as the ham baked and added the cubed squash to the onions and potatoes and tossed the vegetables with salt, pepper, and olive oil.  Suzette then took the salmon and we placed it in a pyrex baking dish and she added some Chardonnay, some pats of butter, and a squeeze of lemon juice and we added a sprig of dill and covered the salmon with aluminum foil.

Suzette then put the covered salmon and the uncovered vegetables to roast in the oven at 400 degrees for 20 minutes.  I de-stemmed about a cup of green beans and put them into the steamer with water on the stove and we steamed them for about 8 minutes.

When everything was ready, I fetched the PPI bottle of Wind Haven Pinot Gris from the Willamette Valley and poured us each a glass while Suzette plated the food in pasta bowls.

Here are pictures of each of the dishes and the final plated food. 

    The Roasted Squash, potatoes, and onion browned nicely

    The Baked Salmon steamed and baked and made a light dill sauce

   The Steamed String Beans

The salmon was moist and delicious, the vegetables were roasted to perfection.

I honestly could not taste the Pinot Gris, so I must assume it perfectly complemented the oily fresh fish. 

We watched the news and the last half of “Starman”, which is my favorite Jeff Bridges and Karen Black movie and went to bed at 10:30.

Bon Appetit