I came home with more garlic scapes from the CSA. I’m trying to make something fresh with them and also freeze some as pesto so I will have a stash for the winter as well. This week I had some leftover rice hanging out in the fridge, so I decided to combine that with the scapes to make a crust for salmon. The scapes are really garlicky if you taste them raw, but they always mellow when you cook them. This was delicious and easy. I made mine on the grill, but you could also do yours in the oven. I just love the super fresh taste the sacpes give this and it saved me from having just boring grilled salmon for dinner!

 

I came home with more garlic scapes from the CSA. I’m trying to make something fresh with them and also freeze some as pesto so I will have a stash for the winter as well. This week I had some leftover rice hanging out in the fridge, so I decided to combine that with the … Read more →

Here’s a great little salmon dish that has lots of veggies and lots of flavor. And it’s incredibly easy to make in parchment!

1 salmon fillet (about 6 ounces)

1/2 cup cooked or frozen broccoli

1/2 cup frozen artichoke heart quarters, thawed

1/4 cup plain yogurt

2 tablespoons ranch dressing

salt and pepper

1 teaspoon lemon juice

1 teaspoon lime juice

2 pinches Old Bay Seasoning

Place the salmon on the parchment and top with the broccoli and artichoke hearts. Mix other ingredients in a small bowl, then pour over salmon and vegetables. Fold the parchment (See Technique page on this blog) and bake for 15-20 minutes (depending on thickness of your salmon) at 400.

Here’s a great little salmon dish that has lots of veggies and lots of flavor. And it’s incredibly easy to make in parchment! 1 salmon fillet (about 6 ounces) 1/2 cup cooked or frozen broccoli 1/2 cup frozen artichoke heart quarters, thawed 1/4 cup plain yogurt 2 tablespoons ranch dressing salt and pepper 1 teaspoon … Read more →

It was one of those dinners where there wasn’t much to choose from, so I sort of chose everything. And the results were pretty amazing.

2 salmon fillets

1 cup snap peas

1/4 cup light sour cream

1 tbsp honey mustard

1 tbsp lime juice

4 baby carrots, minced

salt and pepper

1/4 tsp dill

Preheat oven to 400 degrees. Place the salmon on the parchment and place the peas on top and around it. Mix the other ingredients in a bowl then pour over the top. Fold the parchment and bake for 20 minutes.

It has a very interesting sweet/sour taste and is loaded with veggies so you can have a nice portion and know you’re getting lots of the good stuff.

It was one of those dinners where there wasn’t much to choose from, so I sort of chose everything. And the results were pretty amazing. 2 salmon fillets 1 cup snap peas 1/4 cup light sour cream 1 tbsp honey mustard 1 tbsp lime juice 4 baby carrots, minced salt and pepper 1/4 tsp dill … Read more →

As I’ve mentioned before, I’ve got a freezer full of salmon from our recent Alaska trip, so coming up with new recipes for it is a must! I recently read a great cookbook called Cooking in the South by Johnnie Gabriel, who is Paula Deen’s cousin. One recipe in there is for a salmon dish with a BBQ-like sauce. I actually intended to just make that recipe, but I realized I was missing a key ingredient – ketchup! So I improvised, and here’s the result:

1 pound salmon

2 tbsp melted butter

2 tbsp tamari or soy sauce

1 tbsp yellow mustard

1 tbsp Worchestershire sauce

1/8 tsp onion powder

1/8 tsp garlic powder

4 tbsp condensed tomato soup

1 1/2 tsp apple cider vinegar

2 tbsp brown sugar

salt and pepper

Place the salmon on parchment paper (I was using one large piece, but if you have individual fillets, you can cook them together or separately). Place all the other ingredients in a glass bowl or measuring cup and microwave on high for 2 minutes. Stir it well. Pour half of the mixture over the salmon (reserving half). Fold up the parchment and bake at 400 for 25 minutes. Serve with the reserved BBQ sauce on the side.

This fed two hungry people at my house, but could definitely feed 2 adults and 2 kids who were not famished. The sauce has a great tang and sweetness to it which really complements the salmon. Serving the reserved sauce on the side allows you to add more if you like yours heavily coated in sauce.

As I’ve mentioned before, I’ve got a freezer full of salmon from our recent Alaska trip, so coming up with new recipes for it is a must! I recently read a great cookbook called Cooking in the South by Johnnie Gabriel, who is Paula Deen’s cousin. One recipe in there is for a salmon dish … Read more →

We eat a lot of salmon in this house. And since our trip to Alaska this past summer, we’re eating even more. Mr. NoPot and our son went on a salmon fishing trip and the fish they caught was flash frozen and shipped back home. I’ve got a freezer full of salmon, so we’re eating it about once a week. In the summer I usually grill it, but once the weather changes, I have to find other alternatives. Parchment paper packets is a fantastic way to cook fish. It keeps all the moisture in, cooks it evenly, and creates no mess! You’re going to love the simplicity of this and be amazed by the flavor.

Salmon with Mustard Sauce
4 individual salmon filets (5-6 oz) or one family size (1 lb to 1 1/4 lbs)
2 tbsp lemon juice
2 tbsp Dijon mustard
2 tbsp brown sugar
salt and pepper

Mix the lemon juice, mustard, and brown sugar in a small bowl. Place the salmon in the center of the parchment paper. Spoon sauce over salmon. Sprinkle with salt and pepper. Seal the packet(s). Bake at 400 degrees. If you’re making one family size filet, bake for 30 minutes. If you’re making 4 individual pieces, bake for 15 minutes.

We eat a lot of salmon in this house. And since our trip to Alaska this past summer, we’re eating even more. Mr. NoPot and our son went on a salmon fishing trip and the fish they caught was flash frozen and shipped back home. I’ve got a freezer full of salmon, so we’re eating … Read more →

We have lots of salmon Dude Martha and Mr. MarthaAndMe caught in Alaska, which is filling my freezer. This was our first try with the coho salmon Mr. MarthaAndMe caught. It was delicious – milder in flavor than the king, which I kind of liked.

I stumbled upon a great recipe for arctic char in Cooking Light and adapted it for the salmon. It it incredibly easy. Cook your salmon on the grill or in the oven, however you like it. About half an hour before dinner, mix one small container of plain yogurt, one peeled and diced small cucumber (gherkin size), 2 cups chopped cilantro, 1 tbsp lime juice, and salt and pepper. That’s it! Serve the yogurt over the salmon. It’s cool and creamy and light and refreshing. The cilantro, cucumber and lime give it a very fresh taste that allows the salmon to shine. Fantastic. A sauce that doesn’t have to be cooked – you can’t beat that! Even Mr. MarthaAndMe, who believes that he does not like yogurt really liked this one.

We have lots of salmon Dude Martha and Mr. MarthaAndMe caught in Alaska, which is filling my freezer. This was our first try with the coho salmon Mr. MarthaAndMe caught. It was delicious – milder in flavor than the king, which I kind of liked. I stumbled upon a great recipe for arctic char in … Read more →