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We are planning for summer vacation, but until now we didn’t decide  where to go.
So how about you beautiful bloggers share us ideas for: where you plan your summer vacation?
We are planning to travel within the US this year, and will travel with our friends, so two family traveling together will be very interesting, we have a passenger van so we all will be fitting quietly with much room for every body, and with kids in company it will be difficult somehow, but if we plan to move at night while the kids sleep, it will be perfect and time-consuming, since kids get bored with long driving and sitting too much in the car.
My husband suggests Yellow Stone National Park, we never been there yet, so this will be our first time there.
We already been 5 years ago in Colorado and we love it,  it was very fantastic, with nature land and parks, camping and wild life adventures,with many activities and hiking, and some cool in the Rocky Mountains, I can remember it was very charming place to visit.
We probably might spend 2 or more days somewhere in Colorado this summer vacation, since we must cross Colorado to go to Wyoming from Kansas, I mean if we decided to go to Yellow Stone National Park.
Until we decide, how about you what’s your plans for summer vacation?
And who ever been to Yellow Stone before, where did you stay there? whats the most activities you like?
Can you please share your memories and places you liked to go in Yellow Stone specially and within US in general?

Since we are in summer, why not you boost your diet with a sufficient amount of omega-3, with this recipe of fresh salmon seasoned with middle eastern famous fish spices, the cumin, coriander and dill, roasted to perfection in a pan with some olive oil and finished with some mashed garlic paste and chopped parsley with hint of lemon juice, all along with a side of mediterranean couscous salad, delicious,  refreshing and make a good companion with the salmon.

Pan Roasted Salmon With couscous Salad

salmon fillet cut to medium serving pieces
3 tablespoon olive oil
3-4 cloves of garlic
1 cup chopped fresh parsley
1 lemon
salt and pepper
cumin
dried coriander
dried dill weed

For couscous salad:

Moroccan couscous
grape tomato
black olives sliced
green onion
1 tablespoon of each red yellow and orange bell pepper
chopped parsley
feta cheese
olive oil
1 tablespoon lemon juice
salt and pepper

First make the couscous salad,  keep it in the fridge until you prepare the salmon.
To make the couscous, for every 1 cup of couscous you will need 1 1\4 cup of hot boiling water, 1 tablespoon olive oil, salt and pepper. The couscous is quick and easy to prepare, add the hot water and the oil along with the salt and pepper to the couscous, cover and set for 5 minutes with the stove off, and let the couscous absorb the water and become soft.

Fluff the couscous with the fork, add the other ingredients, the tomato, pepper, olives, parsley, onion, then the salt, pepper, lemon juice and oil. stir gently.

For the salmon, season the fish fillet with salt, pepper, cumin, and dried coriander, sear in the pan for 5 minutes on each side.

Quickly add the chopped parsley, mash the garlic into a thick paste like and add it, squeeze some lemon juice, stir all together, left it from heat.

This will let the garlic send its aroma and perfume the fish, without burning the garlic and parsly, sprinkle some on top of the fish along with the oil when plating.