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Menu Plan for Spring I: Week 7, Day 1

Salmon with Mustard Cream
Basmati Rice and Asparagus Gratin

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     When roasting salmon, I line the baking sheet with foil and cook them, skin side down, without turning.  When done, I slide them off the skin and on to the plates, leaving the skin behind on the foil to wrap up and toss. 

Salmon with Mustard Sauce 

Total time: 25 minutes
    The creamy yogurt takes a bit of the heat and bite out of the hot mustard, giving subtle flavors to the sauce.  We prefer salmon filets.  They may not make as nice of a presentation as steaks but they cook more evenly and are boneless.

Salmon, Mustard Cream Ingredients:

 Instructions:

Basmati Rice and Asparagus Gratin

Total time: 40 minutes
     The asparagus is blanched before assembling the gratin, to help keep it's vibrant green color.

Basmati Rice and Asparagus Gratin Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan, 2 small saucepans with lids,
baking dish, baking sheet, foil, plate
Heat water in medium saucepan
Cook rice
Turn oven on, 400F (200C)
Trim, cut asparagus
Chop shallots, sauté for mustard sauce
Line baking sheet with foil
Prepare salmon, place on baking sheet
Blanch asparagus
Add wine, mustard seeds to shallots
Drain asparagus, refresh in cold water
Add mustards, tarragon to mustard sauce

Bring to boil, remove from heat, remove 2 tbs
Add yogurt to remaining mustard sauce, cover
Snip tarragon
When rice is done, spread on plate
Shred cheese if needed
Spoon reserved sauce on salmon
Whisk egg, add milk, tarragon, whisk
Oil baking dish
Add cheese, asparagus, rice to eggs, stir
Spoon gratin into dish, bake
Bake salmon
      15 minute break
Remove salmon, plate
Spoon some sauce on salmon
Remove Gratin
Serve