Lunch today is sweet, rich, and smoky bourbon sauced salmon with kale, spinach, and avocados. Drizzled with olive oil. A side of dill weed mayo with a pinch of cayenne pepper. 👩🍳
I used a George Foreman Grill to cook the salmon. Been using these grills for years. It’s been efficient and a pretty healthy choice. When it cooks certain foods, it drains the fat off.
