Do you Sometimes tire of plain vegetables? I do and like an easy to make sauce on them.. I don't make these old favorites as often as I used to but they can be so delicious and so easy to make.
SIMPLE THIN WHITE SAUCE
In a medium saucepan on medium heat:
Melt 1 tablespoon of butter
Add 1 tablespoon flour
Stirring until mixed and heated through about a minute or so
Add 1 cup whole milk stirring until mixture begins to boil and thickens
Boiling and stirring 1 minute
Season with a little salt and white pepper to taste
This is when you will add 1/2 to 1 cup grated cheddar cheese for CHEESE SAUCE & 1/4 teaspoon dry mustard.
Stir until melted and smooth.
See it is very simple
For a medium sauce: Double the flour and butter in your sauce.
For a thick sauce: 1/4 cup butter, 1/4 cup flour
*Then add rest of ingredients listed above and cook the same.
I like the thin sauce for the cheese because it is smoother and coats your vegetables better.
Make the medium sauce
*Add dash of nutmeg with flour when making sauce
Add 1 teaspoon minced fresh dill or 1/2 teaspoon dill weed
This is great with fish
SIMPLE PAN FRIED SALMON
I want to thank my Carly she cooks salmon a lot and has inspired me to cook it more often.
I love a brown crispy crust on mine and have finally learned to cook it that way. Crispy on the outside and moist tender on the inside.
Wash & Dry
Look for bones and remove with tweezers. Leave skin on, you will remove that later. Cut your Salmon so that your pieces will be evenly thick when possible. Have salmon at room temperature
Season with salt and cracked pepper. I also added minced fresh dill & a little lemon or lime juice.
Use a great frying pan. Heat your pan on medium high heat. Add a tiny bit of olive oil
Heat oil. Add salmon skin side down first*
Watch it will cook quickly
Depending on the thickness of your salmon (my thickest pieces shown above I cooked 2 minutes on each side)
DO NOT TOUCH OR TURN
If your pan is hot enough salmon will not stick to pan. Watch, you can see how far up salmon is cooking by color. Turn and cook for another 2 minutes or so watching until center of salmon still has a slight pinker color because you don't want to overcook it. *If it has a skin now is the time to easily remove it.* Remove from pan and eat immediately!