Baked Salmon with Grilled Vegetables and Mash Potato

Kosher salt

Freshly ground black pepper

Chopped fresh parsley, for garnish

method

1. Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer.
2. Season both sides of the salmon with salt and pepper and place on top of lemon slices.
3. In a small bowl, whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon then fold up foil around the salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened.
4. Garnish with parsley before serving.

How to Grill Vegetables

There are techniques for creating perfect tender-crisp grilled vegetables: directly on the grill over the heat source and indirectly in a grill pan. Here’s how to use the two methods:

• Cut larger vegetables (like eggplants, squash, and onions) into smaller pieces; with more surface area touching the grill, they’ll pick up more caramelized grilled flavor. The pieces should be large enough that they don’t fall between the grates
• Most vegetables will cook better and are less likely to stick to the grates if they’re marinated first or brushed lightly with cooking oil. To marinate cut vegetables, put in a zip-lock bag and add olive oil, salt, and pepper. Shake to coat
• Small vegetables like cherry tomatoes or sliced vegetables work best threaded through skewers.
• Grill over medium heat until the vegetables reach a desired tenderness.
• Keep a close eye on your vegetables. Grilling times vary from vegetable to vegetable: Tender vegetables such as asparagus and tomatoes take less time while harder, denser vegetables like potatoes will take a little longer on the grill.
• Start with a grill pan or disposable aluminum foil pan.
• Cut vegetables into the same thickness for even grilling.
• Combine vegetables with olive oil, salt, and pepper.
• Divide the vegetables by size and density, putting more dense vegetables like as carrots and potatoes into one grill pan and softer vegetables like asparagus and green beans into a separate pan. Denser vegetables will take longer to cook.
• Cook on medium heat.
• Turn the vegetables, occasionally shaking the pan to keep the vegetables from sticking. Cook until they reach the desired tenderness.

Mashed Potato

method

Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350° for 35-40 minutes or until heated through.