What We Are Eating: Fish Odyssey 2012

Grace and I have been hitting the fish counter at the Market District hard (this past week some Salmon and Mussels).  The salmon I grilled simply with fleur de sel and topped with fresh lemon.  The mussels I tossed on the grill for a couple minutes and then served them sprinkled with chopped parsley in a soup of beer (I used a light citrusy IPA from Epic), sauteed shallot and garlic, and lemon juice.  Side salad of spinach with homemade balsamic Romano dressing and a barley salad (modified from Martha) with lemon Dijon dressing accompanied. 

-Jon