Sweet Potato/Zucchini Concoction

• Slice (thin-ish) sort-of equal amounts of sweet potato and zucchini
• Layer in baking dish (cute, right?)
• Drizzle with garlic butter (I used 4 tbsps of butter, 1 clove of garlic, and a dash of herbs de Provence)
• Bake covered at 350 for 45 minutes (I would probably try 30 minutes at 400 next time)
• Uncover, sprinkle with Parmesan cheese, bake for another 10 minutes

I did find a recipe for blackened something and I thought that the blackened spice mix sounded like I might like to try it on the salmon that I was making to go with the sweet potato/zucchini concoction.  Of course, I didn’t have all of the ingredients, so this is what I wound up throwing together (I did measure!).

Blackened seasoning:

• 1tbsp smoked paprika
• ½ tsp cumin
• ½ tsp oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Dash of cayenne

For the salmon, my goal was to make sure that it came out with crispy skin.  I found a great article on Epicurious about how to get crispy skin.  I had already prepped the filets and they were hanging out in the fridge waiting to meet their fate.

This seemed like another great occasion for my trusty cast iron skillet.  Unfortunately, I did not do a very good job of making sure that the skin was as dry as possible before cooking.  The fish came out delicious, it was a very easy and fast method of cooking, but I did not wind up with the crispy skin that I was dreaming about. I’m looking forward to getting another crack at it, I think that I have learned my lesson and that crispy salmon skin is in my future.

P.S. Today is my 50th post!  Thank you for reading!!!

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