This morning I got to work prepping food for my quilt group’s lunch today. I fixed Salmon Bowls. I cooked a big pot of brown rice and took the salmon prepped seasoned for the oven, baking it there (400 degrees, 10-15 min).
The toppings I chopped: iceberg lettuce, cukes, tomatoes, radishes, celery, yellow and orange bell peppers, steamed broccoli, julienne carrots, green onion, cilantro, crunchy French onions, crunchy chow mien noodles, lemon wedges and then I took 2 sauces: Japanese BBQ and YumYum sauce (both Asian).
The meal was a huge success. Everyone loved it. Every speck of salmon was eaten.
For dessert I made the Hawaiian Cake:
Last night I baked a yellow cake mix, then poked it with holes and spread a full can of crushed pineapple with juice over it. It refrigerated over night. This morning I sliced 3 bananas over that and put a mixture of vanilla pudding and Cool Whip over the top, then sprinkled the cake with toasted coconut and pecans. It’s one of my favorites.
