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Menu Plan for Winter II: Week 10, Day 1

Hot and Sweet Salmon
Almond Rice
Sesame Carrots

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

       An easy Friday night dinner.  

Salmon with Hot and Sweet Glaze

Total time: 25 minutes
     The mustard and brown sugar glaze works well with the slightly sweet flavor of salmon.  Use hotter mustard if you want more of a 'kick'.  I used fillets rather than steaks: they cook in less time and the larger surface captures more of the glaze.

Salmon with Hot and Sweet Glaze Ingredients:

 Instructions:

Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss.

Rice with Almonds and Cumin

Total time: 20 minutes
     Cinnamon, cumin and almonds give this rice a Moroccan flavor.

Rice with Almonds and Cumin Ingredients:

 Instructions:

Sesame Carrots

Total time: 25 minutes
    Carrots are the workhorse of the vegetable world, at least in my kitchen.  But that's no reason why they can't be interesting.

Sesame Carrots Ingredients:

 Instructions:

Cooking Schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, small skillet (used 2 X),
lid, baking sheet, small bowl

Turn oven on 400F (200C)
Mix glaze, spoon half on salmon
Toast sesame seeds
Cut carrots
Mince garlic
Sauté garlic

Sauté rice
Add carrots, ginger, soy, stock, to garlic, cover, cook
Add stock, spices to rice, cover, simmer
Bake salmon
    10 minute break while it all cooks
Spoon remaining glaze on salmon, return to oven
Uncover carrots, cook off juices
Fluff rice, add almonds, fluff
Add sesame seeds to carrots
Remove salmon
Serve