Do you ever have one of those days where nothing seems to go right? I’m pretty sure most of us have them. Well, yesterday was one of those days for me. In the morning I got stuck in traffic on the road where there can’t be traffic, EVER. Then at work I just could not solve a simple, in theory, problem – a problem I was too sure that can be solved in no time. I banged my head for most of the day, and then just before the workday was over – I got an epiphany, and stayed an extra two hours to perfect
the solution. I got stuck in traffic on the way home, and when I finally crawled into my house, exausted – my four three children were eating crackers for dinner looking at me with puppy eyes.
Thankfully I had another salmon fillet, sour cream, little package of “Harvest Grains” (bulgur, corn, pasta and dried herbs) from Trader Joes, salad greens
and fresh berries. Miraculously a bad day turned around, with my family gathered at a dinner table, passing jokes around, laughing and
enjoying a beautiful and flavorful meal.
- 1 salmon fillet
- 1 cup sour cream
- 1 shallot finely chopped
- 1 tablespoon dijon mustard
- 1 tablespoon dried tarragon
- 2 cloves garlic
Raspberry Balsamic Salad Dressing
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 4 tablespoons mashed and strained raspberries(to get rid of seeds)
- 1/2 tspn salt
- 1/2 tspn pepper
- 1 tablespoon crumples gorgonzola (blue cheese or feta also go great)
- Mix sour cream with mustard, tarragon,shallots and mustard. Leave for 10 -30 minures alone, for flavors to develop. (I just needed to sit on my balcony and relax, watching the rain).
- Preheat oven to 350 F
- Place salmon fillet in the roasting pan, sprinkle the fillet with salt and pepper. Rub garlic over it, and spread a layer of the sour cream mixture on top and on the sides, to seal the fish.
- Bake for 20 minutes.
- Mix the dressing, add all of the ingredients in a jar, close the lid and shake
- Toss salad greens with almonds, add some dry and fresh berries, slivered almond and pour dressing to taste