I really enjoy the taste of the salmon, so I keep it somple. Salt, Pepper a touch of garlic, Maybe some sourcream with dill along side on the plate.
Grill some fresh asparagus brushed with olive oil and salted lightly.
Crusty bread and a glass of Pinot Grigio.
Fudgesicle for desert.
This post was edited on 1/27 at 6:59 pm