So, I talked about the Valentine’s misshap in yesterday’s DIY post.  What I forgot to mentions was that the Huz was out of town until about 7, so we were stranded.  Not a big deal as we didn’t have plans and it was POURING, but I wasn’t able to go to the store and buy the fixings for the romantic dinner I had planned.  However, if there is one thing I’m good at (a super power if you will) it’s raiding the fridge/cupboards and pulling a meal out of my a$$ 🙂

Ingredients

Salmon

• 2 Tablespoons of Olive Oil
• 1 Tablespoon Jam (I used Marionberry)
• Salt and Pepper
• 3-4 salmon filets

• Truffle Cheese Garlic Bread (are you kidding me?  It’s HEAVENLY and relatively healthy because you don’t have to use very much cheese to get a flavor mouthful!)

• 1 teaspoon of butter
• 1/2 teaspoon of crushed garlic
• Loaf of bread
• Cheese with Truffle (It’s spendy, but a little goes a LONG way!!)  We got this at Metropolitan Market)Salad

• Lettuce greens
• Raspberries
• Almonds
• Raspberry Walnut Vinagrette (I could have made my own dressing using olive oil, the same jam in the salmon marinade, diced up almonds, and some salt and pepper, but I was too tired :))

Directions

• Preheat oven to 450
• Line a baking pan with tin foil (makes the clean up SO easy!) and lay salmon skin side down.
• Mix the jam and olive oil.  Spread over salmon and then salt and pepper
• Bake for 12-14 minutes (depends on the size of your filets)
• While they are baking mix butter and garlic in a ramican, put in microwave for 5 seconds and stir.  Spread lightly over bread that has been cut in half.
• Grate a little bit of the cheese (I did maybe a Tablespoon on each side).  It has a really strong flavor, so not much is needed!  Let it sit while you make the salad.
• Dump salad greens, raspberries, and diced almonds in a bowl and drizzle with dressing (phew that was hard ;))
• Take the salmon out, turn the oven off, and put the bread in there for about a minute.
• ENJOY!