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simplydaisies

simplydaisies

On Saturday evenings, Hubby and I love to sit down and have a fabulous dinner.  We have been known to sit there for hours just talking and listening to music.  We share a bottle of wine and just savor our time together and the meal.  That of course means that the meal has to be something that will allow us to linger, to take our time, basically it has to be mouthwatering.  Something we want to write home about!

Hubby is the master of the grill.  Anytime I can get him to grill, I know we are in for a treat.  This past Saturday he grilled salmon.  Can I just say now, that mouthwatering does not even begin to describe the favors we indulged in Saturday….

Menu:

Moroccan Grilled Salmon (thank you Food Network)

and

Vegetable and Quinoa Soup

First up, the salmon.

The recipe called for plain yogurt, lemon juice, olive oil, garlic, coriander, and cumin.  We mixed it together.

simplydaisies

simplydaisies

Next came the fun part!  Hubby was nice and let me do this part!!!

simplydaisies

simplydaisies

I put the sauce into a baggie along with the salmon and ‘mixed’.  Afterwards, we let the marinade do its thing in the frig for 30 minutes.

Fast forward…

simplydaisies

simplydaisies

Hubby had to blot off the excess yogurt sauce.  (He did not like getting his picture taken….)

simplydaisies

simplydaisies

Now, it was ready for the grill.  Since it was dark outside, I did not take pictures.

While Hubby, was doing his thing and the salmon was in the frig, I started on the soup.  I did not want a salad.  We were both in a soup mood.  A friend of mine let me borrow a cookbook.  I have fallen in love!  The book is called Quick- Fix Vegan.

Vegetable and Quinoa Soup….

Here are the ingredients:

simplydaisies

simplydaisies

Onions, garlic, and carrots

simplydaisies

simplydaisies

Celery, kidney beans, ‘fiery tomatoes’ aka.. Rotel Tomatoes, quinoa, basil, marjoram, pepper, parsley

simplydaisies

simplydaisies

Veggie broth and Spinach (I used felder salat or field salad leaves) leaves (will see later on!)

simplydaisies

simplydaisies

Soften onions, carrots, and garlic in olive oil.

simplydaises

simplydaises

Throw everything else in.  Bring to a boil and then reduce heat and simmer and cook for about 20 minutes.

simplydaisies

simplydaisies

Add leaves and continue to cook until they are wilted.

Serve!

simplydaisies

simplydaisies

The colors, the taste was wonderful.  I have to say that this was the best veggie soup I have had.  Hubby loved it except the beans.

Now salmon…

simplydaisies

simplydaisies

Yum!

simplydaises

simplydaises

Soup and…

simplydaises

simplydaises

Salmon served with….

simplydaisies

simplydaisies

Folks, it does not get much better that this!  We had an amazing dinner and evening!

Moroccan Grilled Salmon

1/2 c plain yogurt

Juice of 1 lemon

1 TBSP olive oil

3 garlic cloves, smashed

1 1/2 tsp coriander

1 1/2 cumin

salt and pepper

4 6-oz skinless center cut salmon fillets (we only did 2)

parsley

Directions:

Stir yogurt, lemon juice, oil, garlic, coriander, cumin, salt and pepper in bowl.  Put half of the mixture in a baggie along with the salmon and coat.  Put the bag in the frig for 30 minutes.  The other half is also put in the frig.

Remove from frig and blot off excess yogurt with paper towels.  Cook salmon.  About 4 to 6 minutes on each side.  Use the ‘extra’ yogurt as a sauce.

Vegetable and Quinoa Soup

1 TBSP olive oil

1 onion, minced

1 carrot, thinly sliced

2 cloves of garlic, minced

2/3 c quinoa, rinsed

6 c. veggie broth

1 1/2 c kidney beans

1 can of ‘fiery tomatoes’ (Rotel works great!)

1 stalk of celery, chopped

1/2 tsp basil

1/2 tsp marjoram

1/4 tsp pepper

3 c chopped baby spinach

Directions:

Soften the onion, carrot, and garlic in oil over medium heat.  Stir in all remaining ingredients and bring to boil.  Reduce heat and let simmer for about 20 minutes.  Add spinach and cook until wilted.  Enjoy!

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