Tasty Tuesday: Date Night!

Yeah, okay, Tasty Tuesdays have been MIA lately because, well, the hubs has been working on Monday nights. Boo! Anyone want to watch the Bachelor finale with me tomorrow? Tenley or Vienna! Dun. Dun. Dun....

Anyway. Date night! Saturday, Mike had to work but got off at 7:30pm. I said, "Let's have a date tonight!"  And then promptly forgot to come up with something tasty until I only had two-and-a-half hours left. Being the domestic goddess that I am...I figured something out.

We started with a yummy spring salad. Strawberries and walnuts on a bed of baby greens. And then had salmon with honey-mustard glaze and asparagus in lemon-butter sauce.

Mike was pleasantly surprised when he came home (i.e. "Is that salmon?!"). We even cleared of our teeny-tiny kitchen table to eat. The table that is squished into the corner and I am backed up against the laundry closet's bi-fold doors. The only bad thing was the wine. Ugh, it was terrible! Not just like, bad wine but like went-bad wine. Mike said something about the cork not being quite right or something.

Anyway. On to the salmon recipe that impressed my hubby so....

2 8oz skinless salmon filets
3 tbsp stone-ground mustard
2 tbsp creme fraiche or sour cream
2 tsp honey
1/2 tsp dried dill weed
8 crackers, such as Ritz, crumbled

1. Preheat oven to 400F.
2. Line a cookie sheet with aluminum foil.
3. Place salmon on prepared sheet.
4. Combine mustard, creme fraiche, honey & dill weed in a small bowl.
5. Spread the mixture on top of the filets.
6. Sprinkle with crumbled crackers just before placing in the oven.
7. Bake until the salmon is barely cooked through, approximately 12-15 minutes.
8. Serve immediately for best flavor.

I was kind of nervous about how it would turn out. Fish can be fishy, you know? But it was so good. We both loved it. :)


Mrs. Lukie said…
I'm so glad you both enjoyed the recipe, Tiffany!! I called hubby on the way home from class last week & told him that one of my classmates was coming over to join us for dinner. He decided this would be the perfect thing to make--quick & easy, but feels so gourmet ;) It was a hit!

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