Hello Loves, happy Monday! Right…it’s Monday, but give it your best shot. Try just smiling for as long as you can stand too. It works for me; by the time I’m done smiling the rest of my head and attitude catch up to the smile and I feel better.
Okay, so on with it Julie. What’s the scope on today’s wild caught Coho salmon? The scoop is this…Coho Salmon is simply my favorite salmon on the face of the planet. It has the richness of salmon, but not that fishy salmon taste or smell. However, it has to be from a great source. For me only Seaside Market will do. They do ship everywhere, so it’s always an option for you too.
Any-who, it gets even better, because I discovered Sierra Nevada pale ale mustard at Seaside and OMG, I’m putting it on everything.
Here is how easy it gets from this point.
Take the salmon, mustard, lemon and small organic carrots home.
Unwrap the salmon and lay on a parchment lined sheet pan.
Rinse those carrots and pull off the greenery and lay them on another parchment-lined sheet. Preheat the oven to `350.
I swear…this is not an add for Sierra Nevada mustard. They have know idea about my new obsessive-addiction, only you do. shhhhhh!
Brush the salmon with olive oil, squeeze and season with salt and pepper to taste.
Slather on the mustard…as in go for it! You can’t over do deliciousness.
Toss those the carrots with a little almost melted butter and season.
Pop both pans in the oven for about 30 minutes and you are done with dinner and ready to enjoy every bit.