This weekend we are hosting a little soirée just for fun. At the beginning of the week Mr. Maurice attended a reception celebrating the completion (after 2 years of construction) of a new headquarters for bank. He said that it was the most depressing celebration he'd ever been to in his life. Smiles were tense, greetings were mumbled, and everyone was quick to hightail it out of there. If there was ever a time to have a small, spirit-lifting gathering, it is now.
Normally for a soirée such as this I would serve rich foods and gallons of bubbly, but we are now economy-conscious AND I'm watching my own intake of calories. How to keep things light, happy, and healthful? Why, salmon, of course! This weekend we will be feasting on salmon fillets. We'll be using one of Mr. Maurice's recipes. He dreamed it up on his own, so forgive the lack of "official recipe" formatting here:
Drizzle white truffle oil into a large pan and set to medium heat. Add minced garlic, and cook until it begins to turn a bit translucent. Coat salmon with Baron's Savoury Secrets Sesame Ginger Blend Secret #25 and cook skin side up until meat is opaque. The smell will have you floating.
Serve on a bed of steamed spinach and serve a delicious fruit dish and a cheese plate for dessert. I plan on drizzling honey over manchego cheese and oranges coated with cinnamon sugar. Sure, it's a little spring-y, but we could all use a little air and light right now. Add a little ice wine to the dessert menu and mmm...mmm....mmmm!
It is sure to be a fun and lighthearted evening that will please the senses without taking me down an absolute detour from my diet!