Reagan 2012I don’t want to forget to say…

Happy Good Friday and Easter weekend.

It’s been a tiring week.

Reagan (looking like the pistol he normally is in the above photo) has thrown up most of the week. And he’s reserved most of it for the wee hours of the morning. Now that he’s on the fast track for recovery, I’m spending more time pilling him-think a series of meds every thirty minutes twice a day. One med involves a syringe. If you’ve had any success with this method, please let me know.

I’m failing miserably.

I don’t know if I could have handled kids. Just putting it out there. Luckily that time has passed for me if you know what I mean.

This week, more than ever, I needed a simple, but tasty glaze for my salmon.

So I went to the experts. I caught a YouTube video of Giada making a mustard-glazed for salmon. Or maybe it was on tv. What matters is I can’t recall where I saw it, so I’m sorry, but I was inspired. I told you it’s been one of those weeks. 

Anyway, I remembered most of the ingredients and added walnuts to add a nutty flavor to the tangy glaze.

Mustard-Rosemary glaze for fishSimple, easy, tasty.

Mustard-Rosemary glaze for fish (or chicken, beef, and pork)

  • 1 tablespoon vinegar-based country mustard
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon chopped fresh rosemary
  • toasted walnuts, chopped finely
  • 1 small garlic, minced
  • 1 tablespoon olive oil
  • Splash of sweet white wine
  • Kosher salt and black pepper to taste
  • squirt of fresh lemon juice

In a small bowl add all glaze ingredients and stir. Make ahead up to two days.

During the last few minutes of cooking, plop a spoonful of Mustard-Rosemary glaze on the top of the fish, and spread it evenly.

Mustard-rosemary glaze works great with scallops, halibut, Mahi, snapper, grouper, tilapia, catfish, and salmon.

Thanks Giada.

What do you make when you’re tired and your dog (or kid) is sick?