Having my in-laws for diner . . .

Brad's parents now spend most of the winter RV'ing in the southwestern US so we don't see them for 4 1/2 months. I wanted to make something special for their first meal back at our place. (I took me awhile to post it.) This meal was part of the Easter menu in issue #81 of Everyday Food. The recipe as written serves 8, I made 1/2 of each.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

1 Tbsp olive oil

1 large shallot, minced

1/4 cup red wine vinegar

1/4 cup whole grain mustard

1/4 cup packed dark brown sugar (I used regular)

course salt and ground pepper

1 side salmon (about 3 lbs, I buy at Costco)

Heat broiler with rack in top position.

In a small sauce pan heat oil over medium high. Add shallot and cook until softened. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat.

Place salmon on a foil lined rimmed baking sheet. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 - 10 minutes, depending on thickness; brush remaining glaze over salmon.

ASPARAGUS AND GREEN BEANS WITH CHILI-ORANGE OIL

3 Tbsp olive oil

3 wide strips orange zest

2 Tbsp orange juice

1/4 tsp red pepper flakes

course salt and pepper

2 bunches asparagus, cut into 2" lengths

1 lb green beans, cut into 2" lengths

In a small sauce pan bring oil, orange zest and red pepper flakes to a simmer and cook 3 minutes. Remove from heat and set aside.

Blanche asparagus and green beans in a large pot of boiling water.

In a large skillet heat 1 Tbsp chili-orange oil over high heat. Add 1/2 the vegetables, cook until warmed through. Transfer to platter. Repeat with remaining vegetables. Season with salt and pepper and drizzle with remaining oil and orange juice.

RATINGS:

Heather - 10 - "My new favorite way to eat salmon"

Brad - 9 - "Makes salmon taste better"

In-laws - 10 "It was all great"

NOTE:

I have made this salmon twice since then and have gotten rave reviews each time.