Weeellllll, I feel terrible! My whole dinner plan started around dessert. I was going to make this awesome Caramel Apple-Brandy Malt for dessert, found the most wonderful caramel that cost about 10 dollars for 1/2 c. worth in a jar, along with my favorite Vanilla Bean Haagan-Daz ice cream. I come up with a menu for Smoked Paprika Roasted Salmon with Wilted Spinach,
a salad of what I had on hand (which turned out awesome . . .uuuhhhmmm, except for the added Goat Brie. . . bad choice. . .way to strong of a flavor) and my oven-crisp potato wedges. Everything was easy and the flavors were going together great. The 2 pound salmon Coho Salmon fillet was from my favorite seafood and butcher section of the local grocery and I was told that the fish was *not* previously frozen. That is huge in my book for flavor! I marinated the salmon in orange juice, olive oil and thyme in one of those food saver dishes where you use the food saver device to suck the air out so that marinating happens in a quarter of the time. It works great! A half-an-hour later, I am ready to go with my spice rub. After putting the seasoning on the Salmon, it bakes for about 13 minutes and wah-laa! Oh yes, I also wilted some baby spinach for two minutes on the stove-top in a little olive oil and made a bed out of it for the salmon to set on.
The salad was just a head of shredded iceberg lettuce, some crab that I had left over from dinner the previous night and still needed to shuck, Muenster cheese cubed, cherry tomatoes, baby carrots, cauliflower, Prosciutto that I sliced thinly, garlic and cheese croutons and almond slivers.