Horseradish Salmon,Garlic Broccoli recipes!!

Hello Dear Readers:
   I have been so lax on my recipe posting on here , but I assure you I have been cooking and baking up a storm. One of our new fave recipes is simple. and oh so delish.

 It is Horseradish Crumb Crusted Salmon. Yummers!!!

Found here: Horseradish Crumb crusted salmon  copied here:

• Ingredients:
• 1 lb salmon fillet (1-inch thick), skin removed
• 1/2 cup panko crumbs
• 2 tablespoons melted butter
• 2 tablespoons prepared horseradish
• 1 tablespoon honey

Preparation:
Preheat the oven to 425°F and coat a baking sheet with nonstick spray.

Cut the salmon into 4 equal portions and arrange them on the prepared baking sheet.
Combine the panko crumbs, melted butter, horseradish and honey in a small bowl. Spoon the mixture on top of the salmon and pat with your fingers to form an even crust.
Bake for 8 minutes, then switch to the broiler for 1 to 2 minutes to lightly brown the crumbs. Watch carefully - they can burn quite easily.

Makes 4 servings

Recipe Notes:
Prepared horseradish can lose its flavor rather quickly, so for best results, make sure you have a fresh jar on hand. Refrigerated horseradish usually has a "use-by" date you can check as well.

∗∗ This is an original recipe created & tested by the editors of MyGourmetConnection ∗∗

Then, on the side:

Yummy Broccoli Fries  copied here:

• 1-2 pounds fresh broccoli
• 1 garlic clove, peeled and thinly sliced (or 1 teaspoon minced garlic)
• 1-2 tablespoons olive oil
• 1/4 teaspoons salt (Kosher or sea salt, if possible)
• freshly ground black pepper
• 1 teaspoon lemon juice
• 2 tablespoons parmesan cheese

1. Preheat oven to 425 degrees.
2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Toss the rest of the stalks. Cut the remaining pieces into finger-food size pieces.
3. Wash the florets and thoroughly dry them with paper towels. Make sure they’re 100% dry. If there’s moisture, the broccoli will end up steamed and tender, not browned and crisp.
4. Put the florets in a bowl and toss them with the garlic, salt and pepper and enough olive oil to coat each piece.
5. Arrange the broccoli on a cookie sheet in a single layer. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. If they start to get too brown midway through cooking, flip the broccoli with a spatula to expose some not-brown parts.
6. Remove from the oven and immediately toss with lemon juice and Parmesan.

Even Ana liked it.  What a delicious, nutritious meal..and yummy muffins coming soon too!!

Eat up and TGIF!