REPEAT!

When Meena went to the grocery, it was our intention to make some salmon burgers with the couple fillets we'd cut from the second side of our fish. When she got home with everything, it seemed evident, however, we were making the salmon with seaweed, shiitake and wasabi mashed potatoes again!

By no means a problem. I think we were both pretty excited to have it again. We kept most of the ingredients the same but made a couple substitutions due to availability of ingredients:

Wasabi mashed potatoes:
- baby yukon gold potatoes
- wasabi powder
- fat-free butter stuff
- olive oil

Pan roasted salmon:
- salmon fillets
- rice vinegar
- olive oil
- soy sauce

Mushroom salad:
- shiitake mushrooms
- dried korean seaweed (re-hydrated)
- garlic powder
- olive oil
- rice vinegar
- soy sauce
- sesame seeds

I think we both agreed this is one of the best things on our little menu. I'm not sure how we even decided to make this in the first place, but I have a feeling we'll be making this for years to come. Just the right amount of wasabi spice, vinegar bite and smooth salmon. Another wonderful Sunday dinner.