Warm temps, psrtial clouds and a shift to fish recipes

Good Morning Augusta

If your clocks are off by two hours this morning, it’s because the CMP Relay station in Sidney suffered a 2 hour partial outage at 10 last night until midnight.

This morning it’s partly sunny with highs in the upper 60s. We’ll have light and variable winds, becoming south around 10 mph with gusts up to 20 mph this afternoon.… 

Tonight we’ll have partly cloudy skies with lows in the mid 40s. Southwest winds will be around 10 mph.…

The readings from my weather instruments are:

Humidity is 92%, the dew point is 39ºF, outside it’s 7.7ºC and 46.8ºF.

The wind direction is South between 1.3 MPH and 2.1 MPH, generating a wind chill of ºF. 46.8

The Barometric pressure is 30.18 / HPA  1022.0 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 6:03 a.m. Sunset is 7:17 P.M. Moon rise is at 6:47 a.m., Moon set is at 6:03 a.m. and the moon phase is waxing gibbous.

The Raw METAR reading from the airport in Augusta is:

METAR KAUG 101053Z AUTO 16004KT 10SM FEW120 04/01 A3013 RMK AO2 SLP205 T00440011

Visibility is 10.0 miles / 16.1 Kilometers with some clouds to 12,000 ft / 3,657 m.  

We didn’t receive any rain here over the past 24 hours and it’s nice outside again today.

Space Weather for this morning is:

Today’s Solar flux is 72, the solar wind speed is 434  Kilometers per second and the chance of a solar storm is 1%.

Last week I posted chicken recipes because of it’s low fat and low cholesterol nature.  For this week, fish is on the menue.

SALMON VEGGIE BOWL

This is a dish that comes together very quickly, so have everything ready before you start.

1 lemon

Salt and pepper

1 T. minced shallot

3 T. olive oil

½ cup couscous, rice, farro, whatever grain you like

8 oz salmon filet or about 4 oz per person

½ avocado, thinly sliced

½ cup sugar snap peas

Radishes, or whatever veggies you want

Fresh dill to garnish

1.      Zest 1 tsp. lemon rind and reserve.  Slice lemon in half.

2.      Mince the shallot.

3.      Prepare the couscous (or whatever you’re using) according to package directions.  Set aside; keep warm (covering will usually be enough).

4.      Heat 1 T. olive oil in a skillet over medium heat.  Season the salmon on both sides with salt and pepper.  Add to the skillet and cook about 3 minutes per side, until cooked through.  It will flake easily and feel the same whether interior or exterior.  Squeeze  in the juice of half the lemon, flake it all, and set aside.

5.      Squeeze the remaining lemon half into a small bowl, add the shallots, the lemon zest, and the remaining 2 T. olive oil.  Whisk together, season to taste with salt and pepper.

6.      Divide the couscous into bowls, top with the salmon, sliced avocado, sugar snap peas, and whatever vegetables you’re using.  Drizzle the dressing over all.  Garnish with fresh dill.

This is very adaptable to whatever grains or vegetables you like.  It can be served hot or cold, and you can use fresh salmon or salmon from a pouch or a can.