Salmon and Rainbows

We finally made it out of Salt Lake City this week, only to be shut down by rain. However, we did have at least one beautiful day in City of Rocks, ID. Check out this really weird rainbow...



Oh and our favorite third wheel, Tyler, came too!


Shingo and Tyler on Lost Pioneers


I made some salmon last week that turned out really well. Here is the recipe:

Salmon:

1. Put a side of salmon in a glass lasagna pan, skin side down. Brush with olive oil, then generously sprinkle with salt and pepper. Sprinkle some fresh lemon juice over it, and throw on some sprigs of fresh dill.
2. Cook in the oven (350 degrees) until it looks done (you decide when). Turn on the broiler, keep an eye on it, and quickly cook until the top is a teeny bit crispy. Pull it out, and put some foil over it.

Side Dish:

1. Saute: 1 small diced onion, couple diced garlic cloves, olive oil. Once the onions are translucent, throw in some froze peas, and 4 or 5 spears of asparagus that have been cut into 1/2 inch pieces. Salt & pepper.
   
2. Cook quinoa according to the recipe.
3. Put cooked quinoa into the pan with the vegetables and saute for as couple of minutes.

Sauce:

1. Combine plain yogurt, a spoonful of mayo, 1/4 c. chopped fresh dill, 1 very finely diced garlic clove, salt and pepper, 1/4 tsp. of hot sauce, maybe a squirt of lemon juice, and stir.

To plate: Spoon the quinoa onto a plate, put a slice of salmon on top of the bed of quinoa, and spoon some sauce around the quinoa as well as on top of the salmon. Ta Da!