Interested in the inclusion of mustard and honey and pecans, I prepared the “Alaska Salmon Bake with Pecan Crunch Coating,” from All Recipes, customized for three servings. What I got were surprisingly satisfying, moist fillets of salmon, featuring a sweet, mustardy flavor. Rather than using fresh breadcrumbs, I used 1/4 cup of prepared crumbs without a regret. I greased my baking sheet with Spectrum organic all-vegetable shortening. The mustard-butter-honey mixture was a great sticky paste. I cooked my salmon for 11:00, until the crumbs browned slightly. This is a very pleasing fish dish and one you should definitely try.

I also made the “Asparagus with Garlic Mayonnaise,” from the May 1999 issue of Vegetarian Times, because I couldn’t resist the temptation of serving a cool asparagus dish. I steamed my asparagus for 4:30, then chilled the spears for a few hours. Meanwhile, I mixed Hellmann’s mayonnaise with fresh parsley and tarragon, enjoying tarragon’s lovely perfume. This was a cool and kid-friendly dish. It’s always hard to resist.

RECIPES: this meal is pretty to look at and lovely to eat -- and so easy to prepare. Indulge yourself in this one.
PREP TIMES:
fish can be done in 15 minutes; allow hours to chill your asparagus and dressing
TASTES:
moist salmon is sweet and mustardy; asparagus crunch with greenness and benefit from an herbed mayonnaise

Next time, I want to showcase my last meal of the summer (am I too late?). I’ll make “Juicy Chicken Burgers,” from the August 2008 issue of Cuisine at Home, topped with “Spicy Special Sauce,” from the same publication (recipe below). I’ll also make the “Cucumber and Watermelon Salad,” from All Recipes. Wow! Come back on Saturday, November 1, to see how it goes.

Spicy Special Sauce

2 Tbsp. 2% cottage cheese
2 Tbsp. reduced-fat mayonnaise
2 Tbsp. yellow mustard
2 Tbsp. sweet pickle relish
1 Tbsp. shallots, chopped
2 tsp. ketchup
1 tsp. chile garlic sauce
2 Tbsp. chopped fresh parsley
Salt and pepper to taste

Purée all ingredients except parsley and seasonings in a mini food processor until smooth. Transfer to a small bowl. Stir in parsley, salt and pepper.