Sunday, March 3, 2013

Sunday Lunch Celebration

Today was the second day of Celebration for Alex's 12th birthday. We let him choose the food for today's lunch and he showed that not only is he getting older his taste buds have matured as well.
He requested Bread, Salad, Steamed Green Beans and Salmon with White Rice. 

Nina made the salad which included Feta Cheese and Egg crumbles
Annmarie made the bread which was nothing short of Amazing - can't wait to get the recipe!
I purchased fresh french beans which I steamed and dressed with a pat of butter
The salmon was cooked on the grill with my secret honey/maple seasoning

Of course no birthday celebration is complete without cake. Mom Rathbun has developed the great skill of  creating homemade ice cream cakes. Alex requested that it include strawberry ice cream and much to our delight he got his wish!

4 comments:

Kim said...

I just learned from this that exposure to delicious food creates sophisticated taste buds.

Rebecca Wearne said...

I'm off to nag Annmarie for her bread recipe! It was eggy, popoverish awesome!!! Kim, I was really impressed with Alex's choices, apparently we are doing something right! LOL ~Rebecca

Sensei Mitch said...

OK you have the bread recipe but now I am looking at the Salmon (which is making me hungry) and Annmarie tells me we don't have the recipe yet! The injustice of it all...!!

Chuck said...

Mitch - I was waiting till Rebecca made a loaf to ensure that we got the real recipe!
I don't have specific measurements but here goes:
Salmon
Honey
Maple Syrup (real stuff not the HFCS imitation stuff!)
Butter
Parsley
Thyme

I lightly oil a strip of tinfoil (you can use cooking spray if you so desire)
Place salmon in center of foil and lightly drizzle with honey and maple syrup.
Place a small pat of butter on top of salmon and sprinkle with parsley and thyme.
Loosely wrap the salmon with the foil sealing completely.
Place on hot grill for 7-10 minutes (depending on thickness of the salmon) I like to use filet's but you can use salmon steaks if you prefer. If you use a full length fillet keep in mind that the tail end is thinner and cooks faster. When I use full filet's I usually fold the thinner part over and pin in place with a tooth pick. Remember the fish will continue to cook after you take it off the grill so its best to take it off earlier than later and let it rest for 5 minutes in the foil pouch.