WARNING - This site is for adults only!This web site contains sexually explicit material:
Nikki makes an easy 10 step, pescatarian meal intended to impress your date, or just to treat yourself. Garlic Caper Salmon with Smashed Dill Potatoes and Roasted Sweet Carrots 2-4 portions of atlantic salmon with the skin on 1lb red potatoes 1 bunch carrots 1 lemon 1-2 tablespoons capers 4oz Butter 2 tablespoons olive oil ¼ cup cream 1 head garlic 1 shallot 1 bunch dill 1 green onion ¼ cup white wine or champagne 1 tablespoon orange marmalade 1 teaspoon honey Salt & Pepper Preheat the oven to 400 degrees. Boil water for potatoes and carrots. Prep your ingredients. Cut all the garlic, lemon, herbs, potatoes, carrots. Pat salmon dry and check for bones. Put the veggies in the water. Then, make your salmon marinade. Top the salmon in the marinade and heat the pan to sear it. Sear the salmon skin side down for 4-5 minutes. While the salmon is searing, make your carrot glaze. Drain the carrots after about 7 minutes, they’ll be soft but not fully cooked. Add glaze to the par boiled carrots and put them in the oven. Transfer salmon to a new pan and put it in the oven. Bake until cooked through, depending on thickness, 12-20 minutes. Drain the potatoes once soft, about 15-20 minutes. Melt butter and saute some garlic, add dill. Add the cream and green onion. Mix potatoes with a spoon. Pull the salmon out to rest. Pull carrots out of the oven just before you’re ready to plate. Plate.