I voted!

I know it's pathetic that i've never voted before but.... i've never been passionate about anyone running before.  I felt so patriotic this year and I had to use my right to VOTE.  What I like about the outcome of this election was the camaraderie in the US and I look forward to seeing what comes out of this change.  Voting day was fun, we got up super early, got a coffee, took ruby with us and stood in line at our local elementary school. While we were placing our votes,  a class of 3rd graders came in the caferteria and all shouted "thank you for voting".  It was the highlight of my day and it truly reminded me that by voting not only was i looking out for my daughters future but the rest of the kids in the US.  Voting rocks and it pays off to make an effort.

I'm obsessed with this recipe..it's so easy and so yummy

Panko Crusted Salmon/Halibut

Ingredients

4 teaspoons olive oil

4 pieces thickly cut, boneless salmon or halibut (each 6 oz)

Salt and Pepper to taste

2 Tbsp honey mustard

2 teaspoon fresh thyme

2/3 cup panko bread crumbs

2 Tbsp chopped italian parsley

1/2 teaspoon hungarian sweet paprika

Method

1. Preheat oven to 400 degrees. Set the salmon/halibut on a foil lined baking sheet skin side down. Sprinkle with salt and pepper.

2. In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons olive oil, parsley and paprika.  Add salt and pepper (light sprinkle).

3. Using a small spoon, spread the mustard mixture on the salmon/halibut; top with bread crumb mixture.

4. Roast the salmon/halibut for 12-14 minutes (test at 10 minutes) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Serves 4

I like it with brown or white rice and a little sweet ginger teriyaki sauce...yummy.