Guess where we just got back from? ALASKA!
I am so excited to share all of your pictures from this once in a lifetime trip with all of you but it's going to take me a couple of days to get them organized in between catching up laundry and grocery shopping.
I don't want to give you the details of the trip until I have the pictures ready to show you because let's face it - the pictures really tell the story of Alaska. Without giving away any critical details and ruining the surprise of the Alaska blog post, I will tell you that we consumed LOTS of fresh salmon on our vacation.
No salmon can really even compare to eating fresh Alaskan salmon IN ALASKA. (I'm already going through fresh salmon withdrawal.) But, when I'm in Georgia - I can do the next best thing - head to the grocery store to buy fresh salmon instead of the docks.
Roasted Salmon with White Wine Couscous
1 Tablespoon plain greek yogurt
1 teaspoon chopped chives
2 Tablespoons + 1 teaspoon olive oil
1 Tablespoon + 1 teaspoon lemon juice
4 salmon filets
1 teaspoon salt
1/2 teaspoon pepper
2 carrots, thinly sliced
2 Tablespoons chopped onion
1 garlic clove, minced
1 cup water
1/3 cup white wine
1 cup hot couscous
Heat 1 T. oil in saucepan. Add carrots, onion and garlic. Cook until softened.
Add 1 Tablespoon lemon juice, salt, pepper, water and wine. Bring to a boil.
Stir in couscous, turn off heat, cover and let stand 5 minutes.
Remove salmon from oven and squeeze remaining lemon over fish. Serve with a dollop of yogurt sauce and a side of white wine couscous.
This meal was delicious and I'm pretty sure that it would have tasted even better if we had eaten it while looking out over the Alaska sea shore. Can you tell that I'm already missing the beautiful Alaskan scenery?
Stay tuned for the Alaskan blog post. I am so excited about sharing all of our pictures with you.
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