We didn’t get together for Eliza’s birthday, so I invited her to bring her family down for Sunday dinner and to get her present. The menu for the meal was a 3lb.6oz. piece of Sockeye Salmon, baked tater tots, and peas and carrots. I opted for the peas and carrots because I had several bags of peas in the freezer. Rather than our normal of just tossing them in butter, I decided to use Neli’s recipe for Carrots and Peas from her “Delicious Meets Healthy” blog. I doubled her recipe to get the one below but the original can be found by clicking on the above link.
For salmon and dill sauce, I used the same recipe as s few weeks ago .
CARROTS AND PEAS – Adapted from Delicious Meets Healthy
4 Tablespoons unsalted butter
4 Tablespoons water, or chicken stock
2 small onion, finely chopped (Larry used ½ cup)
4-6 carrots, (Larry used 2 cups sliced baby carrots)
4 garlic cloves, minced
4 Tablespoons honey
1½ teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon thyme leaves
2 cups frozen peas
1. In a large skillet, melt the butter over medium high heat.
2. Add the water, diced onion and carrots, minced garlic, honey, salt, ground black pepper, and thyme and bring to a boil.
3. Cover, reduce the heat to medium and cook until the carrots are just tender, about 8 minutes.
4. Add the peas, cover, and simmer until the carrots and peas are tender, about 5 minutes longer. Serve warm.
The salmon and dill sauce were delicious as expected and so were the peas and carrots, which was a bit of a surprise to me considering what I thought were the unique ingredients (garlic & onion with honey). I would use this recipe again.
I forgot to get pics of Eliza opening her 100 piece magnetic tile set but her favorite part of the meal was the tater tots.
Have a great day and thanks for stopping by Almost Heaven South.
11/12/23 meal date