Salmon fillet with Teriyaki Sauce

Fri. Dec. 24

Any kind of salmon is good for us, and Harold likes his with teriyaki or some other sweet sauce. The teriyaki sauce was a mix of soy, shao xing wine, and a blort of hoisin sauce, basted on the salmon to start and then added just before the end, when you brown it under the broiler.

Beets were adapted from the recipe Daniel and Junko sent us.

Moroccan Beets

6 to 8 medium beets

Juice of 1 lemon

2 cloves garlic, minced

1 teaspoon cumin, or to taste

Salt and black pepper

4 tablespoons extra virgin olive oil

Wash beets, and place in 2 or 3 little sealed-up foil packets. Put in 350-400 oven until you can pinch them and feel them give a little. Cool, and rub peel off with paper towel or hands (if you like that beet-henna look). Cut into bite-size pieces and put in a serving bowl.

Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours.

Dessert was Holt's coconut macaroons.