Saturday, December 14, 2013

Salmon with Mustard Cream and Golden Beets


Thursday 5 December
We like this recipe for perking up defrosted salmon fillets.

On the side went the golden beets that didn't make it into Tuesday's salad, dressed with oil and balsamic as before, and topped with the pink Himalayan sea salt that Julie brought Holt for his birthday.  Holt has been making out like a bandit on the foodstuffs.

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