I can’t believe there are beads of sweat underneath my nose as I write this post, right now! It’s 92 degrees on the Central Coast today and it feels like it’s the middle of August in my home state of Rhode Island, minus the humidity! Did I mention I’m headed there tomorrow? I haven’t been home since Andy and I got hitched in Narragansett in September of 2011… it’s been far too long… if only the airfare were cheaper! But it’s my Gram’s 90th birthday celebration and I wouldn’t miss it for the world!

The Towers, Narragansett.

Rhode Island is a lot like the Central Coast in more ways than one. They don’t call it The Ocean State for nothing. Our beaches are pristine, the views are one-of-a-kind, there are a plethora of lighthouses and unique bridges and the seafood is by far the BEST in the country. The fish at home is always locally fresh caught, cheap and packed with flavor. You can’t go wrong. While we’re there, I’m sure we’ll have stuffies, quahogs, CoffeeMilk, littlenecks, lobsta, Rhode Island chowda (not to be confused with Manhattan) and lots of Dunkin Donuts!

So I’ve been craving salmon because I know I’ll be home soon eating it; my Ma loves cooking it! I threw together this quick dinner last night using this beautiful Salmon Steak from California Fresh Market and all of the veggies in my refrig that need to be eaten before we leave. I used what I had, and you can use what you have! I told my husband I was making “steak and potatoes” for dinner which totally threw him off because I haven’t had steak in God knows how long! He and I both loved it though and we were totally filled- no need for after dinner snacking!

Honey Dijon Glazed Salmon- serves 2 

-1 lb Salmon Steak (make sure to de-bone it)

-3 red potatoes, sliced thin

-1 bunch asparagus

-1/2 red onion

-5 mushrooms, chopped

-1 avocado

-1 T dijon mustard

-1 tsp honey

-salt and pepper

-2 T olive oil

Directions:

1. Preheat the oven to 400.

2. Slice the potatoes and place in a large pot with water. Bring to a boil. Turn off heat and strain the potatoes.

3. Add the potatoes and all the other veggies to a baking dish and add the olive oil and salt and pepper. Stir well.

4. While the veggies are cooking, season the salmon with salt and pepper. I used my cast iron pan to cook this. Turn the heat on high and when the pan starts to smoke, add a tiny bit of olive oil. Place the salmon steak in the pan and let sit for 2-3 minutes. Turn the heat off and then flip the steak. Set aside for a moment.

5. Mix the honey and the dijon mustard together and smooth over the top of the salmon steak. I finished it off in the oven so take the cast iron pan and place it in there to cook with the veggies for another 10 minutes.

6. Place the veggies in a large bowl and slice up the salmon, layering it over them.

7. Place scoopfuls of avocado on top and enjoy this summery meal!

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Stay cool this afternoon for those of you in the heat! I cannot wait to get on an airplane so that I may engross myself in the three books that I’ve chosen to take with me on this trip! Oh, what are these said books? Why, Thirty Girls by Susan Minot, Medium Raw by Anthony Bourdain and Under The Banner of Heaven by John Krakauer. I’ll let you know what I think when I return! After Rhode Island, Andy and I are headed to NYC for the rest of the week, so I’ll write then. The list of restaurants we plan to visit is ridiculously long… Jealous?!