All meals should and could be special. Yet time is of essence and making a delicious lunch in fifteen minutes or less is a blessing. Taking turns with the same seasoned pan adds to the flavor and cuts down on the dishwashing. For lunch I tossed about two tablespoons of EVOO in my favorite pan. While it heated on high I cut across the the salmon filet all the way down to the skin, in order to help the heat to cook through in a short period of time. This keeps the fish moist. One the pan is hot, The the salmon is placed in it with the skin part down. After about two minutes turn it on each side watching that it cooks through. A fork will let see inside the salmon to check to readiness. I cut it in the pan but you don’t have to. In the mean time I mix one fourth honey with three fourths Dijon mustard. Spoon over the Salmon. Turn the heat off and let the flavor cook together. Add the strips of feel from one mandarin orange. Turn the heat back one for a minute and turn the food around mixing it. Serve.
I added butter to the pan. One large mushroom, sliced. Sprinkle with tarragons and toss around until softened. Serve.
A sweet plantain, ripe and soft goes into the microwave for three minutes and mashed plus a bit of butter. Serve.
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