On the Menu Monday***

I first made the Red Pepper Coulis.

In a blender add 4-5 roasted red peppers, a clove of garlic,
1 Tbsp. red wine vinegar, 1/2 tsp. Dijon mustard,
salt and pepper.Whiz it around and then slowly add 1/4 cup of olive oil. Before serving add fresh chopped Italian parsley and 2 Tbsps. capers.
Refrigerate until ready to use on the salmon.









I made of rub of brown sugar, salt and pepper, cumin and hot Spanish paprika, rubbed it on the salmon and refrigerated it for most of the day.

Looking good***

Potatoes and a couple of cloves of garlic, olive oil and salt and pepper... ready for the grill***

Asparagus tossed with olive oil, salt and pepper also ready for the grill.

Tomatoes topped with breadcrumbs,asiago cheese, parsley salt and pepper. Put under the broiler until brown.

They were yummy***

So were the asparagus

and potatoes.












Salmon was very good. It was cooked on a cedar plank on the grill***

Enjoy your day and thanks for stopping in***