Hospitality

Today we had friends over for dinner on the spur of the moment. We always try to make a thoughtful menu choice, and prepare something that is not only delicious, but also nutritious and visually appealing. Tonight was a salmon entree from the January 2014 Bon Appetit issue, with fennel, lemon, blood orange, and jalapeño. Citrus courtesy of our own trees, and the other ingredients fresh from the market. This photo is the "supporting cast" of the menu, which serves as the base for the slow roasted salmon filet. The colors of the thinly sliced ingredients looked so lovely in the baking dish and the fragrance filled the kitchen even before the cooking started. Mmm, it was delicious!