We started our morning with a walk with Jen and Hadley. It was the perfect temperature outside – mid 70’s- and it was good to catch up with them! After our walk I came to have lunch with Brady who had a dentist appt. near our house. We chowed down on big salads and then he headed back to work.

Later in the afternoon we went for a walk with Tracie and Jasper (1 year old), our neighbors. It was such a nice day we just couldn’t stay inside!

For dinner, I made a new recipe that I found in Eating Well. I changed the recipe a little bit.

Panzanella with Salmon

• • 3 tablespoons red-wine vinegar

• 2 tablespoons capers and chopped
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons dijon mustard
• 3 tablespoons extra-virgin olive oil
• 5 thick slices day-old whole-grain bread, cut into 1-inch cubes
• 2 big tomatoes, cut into 1-inch pieces
• 2 medium cucumbers, peeled, seeded and cut into 1-inch pieces
• 1/2 thinly sliced red onion
• 1/4 cup thinly sliced fresh basil
• 3/4 cup of cubed fresh mozzarella

Salmon

• 6 pieces fresh salmon
• 3 tbsp. dijon mustard
• 1 tbsp. EVOO
• salt and pepper
• 2 tbsp. lemon juice
• 1 tbsp. agave nectar

1. Preheat oven to 400.
2. Coat (or marinate ahead of time) salmon with mixture of mustard, EVOO, lemon juice and agave.
3. Whisk vinegar, capers, EVOO and mustard and salt and pepper.
4. Bake salmon for 20-25 minutes until fully cooked.
5. Add bread, mozzarella, tomatoes, cucumber, onion and basil to the dressing.
6. When salmon is done – let it cool, place on top of salad.

*Note: This salmon is super ugly looking because the mustard makes a yucky color. I turned this salmon over when I topped the salad.

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