I have taken part in the A to Z challenge several times now. This year I found a couple of constant problems:
People who had written books instead of short blogs, there was no way I, or most people I imagine, would have time to read them during the challenge even if they were the most interesting blog around. We are encouraged by the A to Z team to write short posts but some people were just not taking any notice. The reason for short blogs is to allow everyone time to visit as many other bloggers as possible.
Secondly was those who left comments but to whom I couldn't return the favour because they hadn't left a working link. Every year the A to Z team publish instructions on how to use a hyperlink. It makes it so much easier for everyone concerned. With those I did reach, I found a number of times that there were no links to enable me to follow the blogger on a regular basis.
Many people were kind enough to congratulate me on completing the Challenge but in my case I am kind of cheating because I write a blog every day but Sunday anyway. Thanks to all of you just the same. I admire those of you who did finish the challenge but don't normally post so often. Funnily enough I found it hard getting back into the rhythm of writing a blog every day again because mine mostly were pre-written. On the first Sunday/Monday I forgot to post what I had written anyway.
As I said, I got some asparagus on Friday so I made a dish of salmon and asparagus baked in foil. We enjoyed it. I will certainly be doing this one again. I am trying to ensure we get more fish in our diet. Not so easy in Ontario being so far from the sea. A very expensive commodity.
Baked Salmon and Asparagus in Foil
Classy Cooking with a Sprinkle of Fancy
Yield: 4 servings
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed (unless they are fresh picked)
2 1/2 Tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.
Have a great day