forex robot trader forum Hellooooo Friiiiidaaaayyyyyy!!! And what a good Friday it is!! I am currently either en route to, or already in Houston for the 2015 Mixed Conference, and I’m super, duper excited!!! Not only will I get to eat good food and learn some great things that I can hopefully apply to this little blog o’ mine, but I also get to meet several more of the ladies from my cooking board!! So, all around it’s going to be a great time over the next two days and I can’t wait!
premarin online And as if that wasn’t enough to be excited about, this is also opening weekend for bow hunting! Which means while I’m learning how to make food look pretty, J will be out getting us some deer for me to cook up! Mmmm, venison!! That also means I am on the hunt for more delicious ways to cook it this year. I had so many great dishes last season!
Read More Here But until then…how about one last summery dish?? Not that you couldn’t eat this year-round, but the citrus-y, fresh flavors will be like a bite of summer, as the cooler weather moves in.
- 4 (6 oz) salmon fillets
- 1 Tbsp olive oil
- 1 cup heavy cream
- zest and juice of 1 orange
- zest and juice of 1 lemon
- zest and juice of 1 lime
- salt, to taste
- 10-12 basil leaves, chopped
- Preheat a large skillet over medium heat.
- Brush the salmon with olive oil and place in the skillet, skin side down. Cook for 3-4 minutes and the gently flip over. Use tongs to gently peel the skin off, and discard. Cook another 3-4 minutes, and then flip one more time, back to the side the skin was on, and cook for an additional minute, or until cooked through.
- Meanwhile, in a medium saucepan, combine the heavy cream, citrus zest and juices and heat over medium heat. Simmer for about 8-10 minutes, until slightly thickened. Season with salt to taste and stir in basil leaves.
- Serve the salmon topped with the citrus basil cream and enjoy!