And of course I forgot to take photos of it.

Apologies.

My in-laws came over to play with babies today (and allow me time to play with my new chocolate temperer doohickey) and they brought over cedar planks and a whole heap of salmon. C soaked the planks, threw the salmon on and then whacked them all on the grill.

It.

Was.

Glorious.

Seriously – even little J had seconds!

I served this with boiled red potatoes tossed with butter and parsley, and bowl of sautéed snap peas dressed with a hint of balsamic vinegar.

There were almost nothing left over.

That makes me happy.

Boiled Red Potatoes tossed with Butter and Parsley by Me

Printable Recipe HERE

Gluten-FREE

Ingredients:

2 pound Red Potatoes **I actually threw in 3 small normal potatoes as well.

2 Tablespoons Butter

1 Tablespoon Garlic Confit

1 Tablespoon Fresh Parsley, washed, dried and either cut or torn into small bits

How To:

1- Wash your potatoes and put them in a big pot.

2- Fill the said pot with cold water.

3- Bring the pot to a rolling boil and let everything cook for 10-15 minutes, until the potatoes can be pierced through easily *I like using a fork, C prefers a knife. Whatever.

4- Drain.

5- While the potatoes are in the strainer, add the butter to the hot pot. Let it melt a touch and then add the potatoes back in. Drizzle on the Garlic Confit, add in the parsley and stir gently.

Enjoy!

 

 

Sautéed Snap Peas dressed with a hint of Balsamic Vinegar by Me

Printable Recipe HERE

Gluten-FREE, Toddler-APPROVED

Ingredients:

1 pound Snap Peas, washed and ends trimmed off

1 Tablespoon Butter

1/8 teaspoon Ground Coriander **Optional, but totally use it if you’ve got it!

1/8 teaspoon Freshly Ground Pepper

1/4 teaspoon Celery Salt **Ordinary salt will work just fine too

1 teaspoon Balsamic Vinegar

How To:

1- Wash and trim the ends off the beans, if you haven’t already.

2- Melt the butter in a large pan/skillet/whatever. Toss in the snap peas and sauté over medium-high heat until they glisten and smell delicious and ever-so-slightly start shriveling and turning a little golden brown. Make sure you keep stirring so they don’t burn.

3- Turn off the heat and add in the seasonings and then stir in the balsamic. Serve with a smile!

Turns out, J loves fish and R _literally_ ate all of the snap peas.

I, on the other hand, was reminded just how much I like wine.

Win win, I say.