What's for dinner?

Mesoam

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Grilled Atlantic salmon in a basil dijon marinade

On top of a bed of mescaline greens tossed with a light lemon balsamic dressing and fresh parmesan cheese, topped with seeded rye crouton sticks

(yes I cooked it, and yes I’m amazingly straight, go figure :lol:)
 
Keep it warm—I'll be there in half an hour! Your photo is very effective. The food looks delicious and I'm now very hungry. I like the lighting and the color. My only critical comment would be I would have preferred to see more of the salmon and less of the bread.
 
Oh thats a grea..... waiiit a minute your a cubs fan? in that case you photos look like poo...:lol:;)
 
i agree with the need of more of the salmon in focus but the texture on the sticks did it for me (i also wish it was a bit more centered, but hey I never said i wasn't drinking)
 

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