Roasted Fingerling Potatoes

Ingredients:

12 oz uncooked potato(es), fingerling, well-scrubbed, sliced in half lengthwise
1 clove(s) (medium) garlic clove(s), minced
1/2 cup(s) canned chicken broth, divided
1 Tbsp rosemary, fresh (plus extra sprigs for garnish)
1/8 tsp kosher salt, or to taste
1/8 tsp black pepper, or to taste

Instructions:

Preheat oven to 400°F.

In a small roasting pan, combine potatoes, garlic, 1/4 cup of broth, rosemary, salt and pepper.

Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Yields about 1/2 cup per serving.

Feedback:
This went with the salmon in my last post on Father's day. They were simple, easy, and a nice change from just rice or mashed potatoes with dinner.

Grilled Salmon with Mustard Herb Crust

My husband and I have been doing Weight Watchers and this recipe actually came off of their site. I made it for my husband and my brother for Father's Day.



Ingredients:

3 Tbsp rosemary, leaves, fresh, chopped
3 Tbsp thyme, fresh, leaves, stemmed
1 tsp black pepper, freshly ground
2 spray(s) cooking spray
1 1/4 pound(s) salmon fillet(s), with or without skin, though skinless recommended, Atlantic-variety (four 5-ounce pieces)
4 Tbsp Dijon Mustard, regular or grainy-variety

Instructions:

Prepare the grill for direct, medium-heat cooking.


Mix the rosemary, thyme and pepper in a small bowl.


Spray the bottom of the fish fillets with cooking spray (that is, spray the piece of the fillet where the skin would have been, usually with some gray or brown mottling on it).


Spread 1 tablespoon mustard on the top of each fillet. Sprinkle about 1 1/2 tablespoons of the herb mixture on top of each.


Place fish herb-side up on the grate directly over the heat. Cover the grill and cook until the fish flakes when gently scraped with a fork, about 12 minutes. Transfer to plates with a wide spatula.



Feedback:

Very, very good! As it turns out my grill was out of propane so I ended up baking it in the oven but this fish was so good. I think next time I might use slightly more mustard but overall it is a recipe that I will do again for certain.