After a busy day, we all looked forward to a good dinner whether at a fine restaurant or "just" cooking a home. Doesn't hurt to have a "real" chef on hand. Mitch and Jason teamed to put this grilled salmon with dill beurre blanc sauce topped with special boiled vegetables and mushroom risotto. We started off the meal with a mixed greens with roasted walnuts and apple with a homemade balsamic vinaigrette. Of course it was served on our fine "Chinet". We had a great time and it was a wonderful Northwest dinner.
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