Wow…time flies when you’re having fun (or working hard and scrambling to get it “all” done)!  LOL.  I can hardly believe that it has been almost a month since we celebrated Father’s Day…Ryan’s first year celebrating as a “Dad-to-be”.  As we relaxed that Sunday afternoon and looked forward to the years to come, there were presents…snuggle time with Ruby (his first little girl!)….

 

and SALMON!  Throughout this pregnancy, seafood has been hard for me…somehow seeming extra fishy.  But on Father’s Day…I was bound and determined to whip up some salmon for Ryan…and not just our Dilled Salmon that we make so often…but something new, fresh, and full of our favorite flavors!  You will have to try this new concoction of ours…we absolutely loved it!

BALSAMIC-RED WINE SALMON w/ROASTED GRAPE TOMATOES & ASPARAGUS

Serves 2

• 2 Salmon fillets (6-8 oz)
• 1/2 Stick of Butter
• 1/2 Cup of Red Wine
• 2 tsp Thyme (fresh or dried)
• 1 Shallot, minced
• 1/4 Cup Balsamic Vinegar
• EVOO
• 1 pint Grape Tomatoes
• 1 bunch of Asparagus, cleaned and trimmed
• Uncle Ben’s Wild Rice

Combine the shallot, wine, & balsamic vinegar in  saucepan over medium-low heat and cook until the liquid is reduced by half.  Allow the wine reduction to cool, then add the butter, along with the thyme and a few pinches of fresh cracked pepper.  Mix ingredients thoroughly and then scoop onto a sheet of plastic wrap.  Roll it up and store in the freezer while you prepare the rest of the meal.

Preheat the grill to 400 degrees.

Preheat the oven to 425 degrees.  Line a rimmed baking pan with nonstick foil.

   

Toss the tomatoes and the asparagus in 2 tsp EVOO (each) and salt and pepper.  Spread tomatoes on one half of the baking sheet and asparagus on the other.  Roast for 15 minutes.

While the tomatoes and asparagus roast, rub th salmon with EVOO and salt & pepper.  Lay the fish, skin-side down, on the grill.  Cook for 4-5 minutes, flip, and cook for 2-3 minutese longer (for medium).

Serve salmon hot, over rice, with a slice/dab of the Balsamic-Red Wine Butter and Roasted Tomatoes on top.  Plate up asparagus on the side….

and a chilled glass of Sauvignon Blanc.  Here’s hoping you indulge in a new Boudreau Favorite!

In the time since Father’s Day, we had another chance to celebrate Ryan…our Dad-to-be.  Ryan’s co-workers and our good friends, Erin & Ryan Spengler and Pat & Jan Staber threw us a Baby Shower last weekend.  The shower was beautiful…with so many thoughtful details and a backyard full of friends!

There was a diaper cake for “Mom”….and a diaper keg for “Dad”…

              

Gorgeous soft pink and purple flowers for Baby B….Red Wine Spritzers for our guests…

              

And the icing on the cake…(literally!)…some amazing Red Velvet Cupcakes from DELUXE Cupcakes & Pastries in Iowa City. 

 

Beautiful AND Delicious!  Thank you Ryan & Erin and Pat & Jan for helping us celebrate Ryan and our upcoming arrival of Baby B.  We are so thankful to call you “Friends”.  We can’t wait to experience parenthood…and join the club you’ve been a part of for some time now!  Thank you for helping to show us the ropes and encourage us along the way.

INDULGE.  In Life.  In Love.  In Food.