#366 Sweet Lemon Salmon with Mini Carrots and Dill

With the way that I made this recipe, it's more of Sweet Lemon Salmon with Mini Carrots and Cilantro. Stupid Giant. I looked all over for fresh dill but they had none! I'm sticking with Superfresh after this. So, instead of buying dried dill I just used the cilantro I had lying around since I felt like this would be one of the few times that I'd use dill. This recipe also called for a skillet that could be transfered from the stove to the oven, but I only have non-stick and after learning in my Engineering in the Kitchen class what teflon can do to a person when exposed to very high temperatures (read: teflon toxicosis) I just cooked the salmon on the skillet. The fact that Rachael called for the fish to be moved to the oven puzzled me as one of my favorite recipes from the book, Salmon with Honey Lime Glaze and Corn and Black Bean Salsa (I'll put that up eventually) uses a similar glaze but the fish is cooked only on the stovetop.

This was one of the quicker recipes I've tried so far- only 25 minutes from start to finish. It's very simple; all you have to cook is the fish and the carrots. I wound up making potatoes too since I felt like I needed something more than just carrots, as much as I love them and all, they just don't cut it as an only side dish. The carrots did need the fresh dill. Cilantro went well with the meal, but any fresh herb would give the carrots a needed kick. I would, however, use less butter than what was called for. The bag of carrots I bought was two ounces more than what was called for and I used half as much butter and I still think that was too much. In fact, I think olive oil would be a good substitute. I really liked the glaze for the fish, but it too was missing a kick. I think red pepper flakes and a little more salt would make for a good contrast between the sweetness of all the sugar and honey.

Once again, no picture. this one wasn't very impressive looking though.