After flying over 13 hours both to and from Hawaii, I decided that I am surprisingly normal and low maintenance. Spending that long with people you aren’t familiar with causes you to quickly pick up on their odd habits and quirks and there were a lot of them.
My husband and I weren’t sitting next to each other on the way home and although I’m a big girl and can handle being alone, it would have been nice to have him next to me in case I started drooling. After asking several people if they would mind switching seats without result, we resided to the fact that we weren’t sitting together and worse things could happen. Keep in mind that it wasn’t like we were asking someone in a window seat to sit in a middle. They were fair trades. Aisle to aisle. Window to window. No go.
The guy I was stuck next to had already said he would NOT switch so now I was stuck next this guy for 8 hours with a blanket of awkwardness covering us the whole time. He was fervently wiping down everything around him with antibacterial wipes but at the same time didn’t mind hacking on me every three minutes. The obviously very germ concious man blew my mind when in the middle of the flight he went to the bathroom BAREFOOT!
Seriously. Who are these people?
What’s your craziest airplane story?
After eating everything in sight in Hawaii, I felt like something on the lighter side was in order. This salmon literally melts in your mouth. For my friends out there that aren’t fish fans, this is super mild. I feel like the salmon fillets from Costco are also really less fishy than most.
And if you’re trying to make it extra healthy, you can totally get away with half the topping. Enjoy!
|Baked Dijon Salmon|| |
- ¼ cup butter, melted
- 3 tablespoons Dijon mustard
- 1½ tablespoons honey
- ¼ cup dry bread crumbs
- ¼ cup very finely chopped pecans
- 4 teaspoons chopped fresh parsley
- 4 (4 ounce) fillets salmon
- salt and pepper to taste
- 1 lemon, for garnish
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
- Brush each salmon fillet lightly with honey mustard mixture. Sprinkle with salt and pepper. Next, sprinkle the tops of the fillets with the bread crumb mixture.
- Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. If your fillet is thick you may need to cook a few minutes longer. Garnish with a wedge of lemon.