Here’s one of the things I’ve been busy with lately that couldn’t be blogged until it was gifted. A member of our local knitting group is getting married and of course we had to knit her something. Many of us got together on a big group order from knitpicks in colors chosen to match her living room. We each knit (or crocheted) a square or two, they were all edged in the same color and then seamed together. It was really a lot of fun. There’s also a scrapbook being made to go along with it with a photo of each person with her square.

I had planned to do a roast chicken for dinner last night and then creamed chicken or pot pie tonight with the leftovers but alas there were none of the ones I like when I went to the store so I shifted to the Thursday/Friday menu instead and picked up salmon for last night and pork for tonight. I peeled and cubed some sweet potatoes and simmered about 20 minutes until tender, tossed them with a bit of butter, honey and cinnamon as my side dish.

Salmon with lemon salsa

1 pound salmon fillets
salt and pepper to taste
2 tablespoons flour
canola oil
1/4 cup chopped parsley
zest and juice of 1 medium lemon
1/4 cup toasted pine nuts
1/4 cup dried cranberries, reconstituted in hot water and drained
2 tablespoons extra-virgin olive oil
6 cups baby spinach

Season the salmon with salt and pepper. Lightly coat fillets with flour and tap off excess. Sear in a skillet with canola oil just below the smoking point 3-4 minutes per side or until just cooked through. Sear the side without the skin first to get the nicest presentation.  Meanwhile, combine remaining ingredients (except spinach) in a small bowl. To serve, place salmon over the spinach and top with lemon mixture.