Of Pots and Pens: Mustard brown sugar broiled salmon

Photo by Of Pots and Pens

I wanted to treat my boyfriend, Will, to a nice dinner a couple weekends ago. He’s a good man. He deserves a good meal.

I had first offered to make him steaks — the expensive kind with lots of marbling and juicy fats and plenty of melted butter and herbs on top. But he was feeling a little sick. A cold was coming on, he said.

So instead, we bought some salmon fillets. It’s healthier, right? More vitamins to fight off the nasty germs. While grocery shopping that afternoon, we picked up the fresh salmon and took it home to cook right away.

Fresh meat is a treat for us since most meals are reheated for work. It’s the life of a night shifter. With some creamy, garlic-y mashed potatoes and buttered peas, we feasted on this dinner, hoping for healthier days ahead.

Want to see more photos and the recipe? Visit Of Pots and Pens.

Rebecca Hanlon

Rebecca Hanlon is the health reporter with a religion sub beat at the York Daily Record/Sunday News. Follow her on Twitter @mrsbeccahanlon or on Facebook at facebook.com/byrebeccahanlon.

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