Herb/mustard/bread-crumb sockeye salmon, rice-stuffed tomatoes, berries, and chocolate mousse---one of my favorite go-to meals. (The garlic bread is for the kids, since they are still contemplating the taste benefits of the Italian spin on Tomates Provencal.) The salmon is super simple: place skin side down on foil or parchment, top with dijon mustard. Mix breadcrumbs, parsley, Italian seasoning, and egg white; spread over mustard. Bake until heated through. The stuffed tomatoes are from Giada's "everyday italian" cookbook. (I bake them in the same dish as the fish.) The meal is finished by either pot du creme (a la Pioneer Woman) or chocolate mousse (a la Ghirardelli Chocolate). So good!
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