The food Network has some awesome recipes, like this one Fusilli tried last night – Salmon in Lemon Brodetto with Pea Puree.
My plan was to make a spinach niçoise with salmon tartare, but the salmon was a bit tough, so I sautéed it instead. You can't really see it, but spinach is hiding under that pile of salmon, shrimp, potatoes, egg, cucumber and tomato. The spinach was tossed in a lemon, yogurt, dijon and dill dressing.
Day 4 – Dinner: Keeping it simple in Vegas isn't easy. It's almost impossible to find comfort food in this neon wonderland, and when you do, it's deep fried.
The shack feels like it's a world away from the strip, even if it's only a few minutes drive. It's living large without the flashing lights and cha-cha's. Where else could I find a perfectly grilled salmon, asparagus (self-props) and a light, lemony hollondaise (big-up Fusilli).
One thing you have to love – here, wine is half the price that it is at home. Viva Las Vegas!
