Mustard-Roasted Salmon with Lingonberry Sauce

Another great Salmon dinner. I used Shetland Salmon from Scotland.


  • 1 tablespoons Dijon mustard
  • 1 tablespoon Maille Whole Grain Mustard
  • 2 tablespoons unsalted butter, melted, divided
  • 2 6-ounce salmon fillets
  • 2 tablespoons chopped shallots
  • 2 tablespoons lingonberry preserves
  • 2 tablespoons raspberry vinegar

Preheat oven to 450°F. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish. Oil small rimmed baking sheet and place salmon on sheet, skin side down. Sprinkle salmon with salt. Spread top of salmon with mustard mixture and season generously with pepper. Bake until salmon is cooked through and mustard browns, about 10 minutes. 
Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and sauté 2 minutes. Add preserves and vinegar; stir until preserves melt and mixture is smooth. Bring to simmer. Season sauce to taste with salt and pepper. 
Spoon sauce over fish and serve.
~Based on a Bon Appetit recipe, March 2004

Lent From A Different Perspective

Today is the first day of Lent.
Lent can be a time of spiritual transformation
as we release negative habits and thoughts.
I am aware that this time can be used to turn from the simple act
of giving up things to a more positive commitment
to take up the practice of high-level thinking.

   I am taking up the daily practice of joy, gratitude,
speaking positive words and committing myself
to daily sharing my photography with love.
 I am, simply, turning away
 from the simple act of giving things up to a more positive commitment to take up new things, or practices;

constant meditation
slowing down
giving one-pointed attention
putting the welfare of others first
deeper spiritual companionship
reading from the scriptures
and mystics of all religions
greater sharing of my gifts 

And you?
If you want distinctive nature, documentary or portrait photography–
photography with soul that inspires you to live a more artful and beautiful life,
please contact me.

Ewa — bean stew

Easy to prepare. And simply delicious.

From One World Vegetarian Cookbook; a great cookbook! Great recipes. Great photos. All printed a beautiful paper stock.

“A Nigerian dish like this would one cooked all in one pot, using dried, soaked beans — but you may prefer to use canned beans to shorten the cooking process. You can experiment with different herbs and flavorings.”


1 onion, sliced
1 can beans, such as black-eyes beans, drained
4 tomatoes, chopped
1 green pepper, chopped finely (I used an orange pepper.)
2 tbsp tomato paste
1/2 tsp chili powder (I used 1 tsp.)
1-inch fresh ginger, chopped
1 tbsp cilantro, chopped
1 tbsp lime juice
salt and pepper


1. First cook the onions in oil until they are golden.
2. Add the beans, tomatoes, bell pepper, tomato paste, chili powder, ginger, cilantro and seasoning. Stir well.
3. Bring the post to boil and then reduce the heat and let it simmer 15–20 minutes until the flavors have combined. Add lime juice and stir. Serve with rice, sweetcorn or bread.

I served it over couscous.