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Menu Plan for Spring II: Week 9, Day 1

Grilled Salmon with Tarragon Mayonnaise
Couscous Salad
Roasted Asparagus

Cooking time: 30 minutes for menu      Cooking schedule: see below for instructions

     Grilled Salmon, couscous.... easy dinner to end the week and begin the weekend.

Grilled Salmon with Tarragon Mayonnaise

Total time: 20 minutes
     Tarragon and chives are the first herbs to come up in the spring. They make a light mayonnaise perfect with grilled fish.

salmon tarragon Ingredients:

 Instructions:                             

Couscous Salad 

Total time: 15 minutes
    Couscous does not have to be dry and boring.  It also doesn't need cooking which makes it the perfect fast food.  Heat the stock, do a bit of chopping and you're done! Plus it's a dish that can help clean out the fridge.

Couscous Salad  Ingredients:

 Instructions:

Roasted Asparagus

Total time: 25 minutes
    Roasting vegetables is so easy, a bit of olive oil, pop them in the oven and forget about them.  Them come out crisp tender, ready to be eaten as is or enhanced with a sprinkling of fresh herbs.

Roasted Asparagus Ingredients:

 Instructions

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, 2 small bowls, medium bowl with
lid or foil, baking sheet, barbecue grill with fish
basket / grill pan or baking sheet, salad spinner

Turn oven on, 400F, (200C)
Turn on/light barbecue grill
Mix oil, dill, brush on salmon, set aside
Trim asparagus, roll in oil, bake
Start to grill/bake salmon
Slice celery

Cut tomatoes
Heat stock
Put couscous in bowl
Snip all herbs, keep separate for each dish
Pour stock over couscous, cover
Turn salmon if grilling
Make tarragon mayo, set aside
Mix vinegar, oil, mustard for couscous, set aside
Check salmon, remove if done
Finish couscous
Finish asparagus
Serve everything