April 25, 2012

Tuesday Night Dinner: Fish and Asparagus

Super fresh and light! This meal totally reminds me of Spring. Pan cooked salmon fillets, which were simply salted and peppered before reaching the heat, (from the box) haddock fillets and asparagus spears sautéed in garlic and olive oil. See that sauce that I drizzled on top of everything I could possibly drizzle it on, on the plate? Honey, lemon and Dijon sauce with dill and tarragon. Seriously...new favourite sauce! It could totally double as a dressing or even marinade! Though I think using it as a marinade would be a huge waste... but then again if it were socially acceptable I'd probably make a vat and take shots. But that's just me. 

Honey Dijon Sauce with Lemon and Herbs
  • 2 heaping tablespoons mayonnaise
  • 3 heaping tablespoons Dijon mustard (I used smooth, you can use whatever you have)
  • 1 tablespoon honey
  • 1.5 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons dried dill
  • 2 teaspoons dried tarragon
Mix it all together in a bowl and taste. Adjust to your liking. If you like it more tart, add lemon juice. More sweet, honey. Spicier, Dijon. Creamier and less strong, mayonnaise. I like making it at least 30 minutes before serving, as this lets all the herbs infuse the sauce. Enjoy!

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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