I was so tired that I did not even realize that unruly asparagus acting up during the photo shoot. Sometimes OCD does get the best of me. I did not see it until I had already started eating. Regardless, the sun-dried tomato topping was so good-one of the best ways I have ever prepared salmon. The ‘show-off’ asparagus was from a frozen steamable package which I really like better than fresh. There seems to be more consistency-you don’t get as many tough ones. Also my favorite smoked basmati rice made an appearance because frankly I can’t get enough of it (and it makes the house smell good).
- 3-4 salmon filets
- 2 Tablespoons sun-dried tomatoes (in oil)
- 1 teaspoon garlic, minced
- 1 Tablespoon butter
- 1/2 teaspoon green chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Mix all ingredients in food processor until well blended. Refrigerate until firm. Spread evenly on salmon filet and bake at 425 degrees F for about 15 minutes (depending on the thickness of the filets).
Have a great day!!