Salmon with chive-lemon cream sauce

I intended to share a cookie recipe, but tonight's dinner, while planned very last-minute, was totally delicious- and the best news of all: everyone liked everything! (trust me, this is practically a miracle) Much of the dinner included recipes I've already shared, but I made two new things that I thought you might enjoy: salmon with chive-lemon sauce and banana bread muffins. We also had lemon-herb baby potatoes, roasted green beans, and baked pears. Boy, do I love when a dinner actually comes together! (kinda unlike last night...charred flank steak, undercooked broccoli and cauliflower, and baked sweet potatoes)





Salmon with lemon-chive cream sauce


salmon filet


3 T butter


3 T flour


1/2 cup milk


2 tsp lemon peel


3 T chives, chopped (you can substitute any fresh herb)


salt, pepper


lemon juice, freshly squeezed





1. Melt butter in saucepan. Sprinkle flour on top and stir until smooth. Slowly add milk until smooth and thick (congratulations, you made a bechamel sauce!).


2. Add peel, chives, salt and pepper. Set aside.


3. Sprinkle lemon juice over salmon. Pour cream sauce over and bake, uncovered, at 350 degrees for 40-45 minutes.








Banana Bread Muffins (this recipe, believe it or not, is courtesy of the Gold Medal kids alphabet cookbook...this is the "b" recipe, obviously!)


1 1/2 bananas


3/4 cup sugar


3/4 cup oil (I used plain yogurt)


2 cups flour


2 eggs


1/2 tsp baking powder


1 tsp baking soda


1 tsp vanilla


1/2 tsp salt





bake in muffin cups at 350 degrees for 20 minutes or until fully baked


-OR-


bake in loaf pan,covered, at 350 degrees for 40 minutes, uncover, and bake for an additional 15 minutes or until fully baked