After the holidays, I got into this binge craving for lox and schmear, which is a mixture of softened vegan cream cheese mixed with fresh dill, spicy red onion, briny capers, a dash of pepper, and a squeeze of lemon juice. Imagine chewy, fresh warm bagels, thick, rich, amped up softened cream cheese, and tender, slightly smoky, silky lox. Dang! There I go adding the ingredients to our grocery list again!
My family loves grilled salmon, so it’s a frequent item on our weekly menu. To add a little variety to our dinner one night, I decided to serve the salmon gyro-style. I knew the sweet, tender salmon would pair well with the creamy yogurt, fresh dill, and cucumber, but I have to admit, it was the first time I had ever attempted making my own flatbread.
Having now made them and experienced the freshly cooked, warm, tender, chewy flavor of a home-made flatbread, I’ll think twice before buying the store bought, preservative filled flatbread again.
It took a couple of tries with the first two dough balls, but I came up with my own process hack that made making them super easy. So, of course, I had to share my new-found hack with you!
I recently saw a herb baked salmon entrée on a restaurant menu and was curious about ordering it but opted for another item instead. Even though I loved what I ordered, I still found myself thinking about the salmon. So I decided to curb my curiosity and make it at home.
I usually prefer grilled salmon as my go-to method of preparation, however, after having made this dish I now have a close second favorite. The salmon was tender and flaky, and the mayonnaise and fresh herbs ended up tasting like a creamy, fresh, brighter version of a tartar sauce. Paired with the crisp acidity of the pickled asparagus was like eating a fresh crunchy salad and vegetable all in one.
I love the ease of using puff pastry dough. It bakes up crisp and flakey every time without fail, and can be used in both sweet and savory dishes. These salmon pillows are light and flaky on the outside and delicate and silky on the inside. Plus they’re super easy to make. You can also control the ratio of salmon to cream cheese depending on your palate. The fresh basil cream sauce has a bright, nutty flavor, and pairs beautifully with the salmon. Give one a dip, take a bite and be prepared for a ‘yum’ moment!
It’s time to get serious. Swimsuit weather is almost here! (I know….inward groan…).
This salad is my new ‘go-to salad’. Not only does it have great flavor and texture it’s also jam-packed with heart-healthy omega-3 fats, vitamin D, selenium, folate and vitamin E. All good things to give your body natural energy and help work off some of that winter ‘fluff’.
This recipe is another great way to serve the cedar plank grilled salmon I featured in my blog on February 28, 2015. If you’re short on time, that’s okay. Another option would be purchasing packaged smoked salmon from your local grocery store.
This recipe is another great way to serve the cedar plank grilled salmon that I featured in my blog on February 28, 2015. It’s a family favorite that both my husband and my daughter ask for repeatedly. In fact, I’ve made it so many times I don’t even look at the recipe anymore.
If I happen to be short on time or the weather doesn’t want to cooperate for grilling outdoors, another easy to fix alternative is purchasing smoked salmon from your local grocery store.
For a link to my cedar plank grilled salmon recipe, click here.
Salmon is one of those types of fish that can be prepared in so many ways, it’s quite possibly the perfect fish. My favorite way of preparing it is grilled so the skin is nice and crispy and the flesh of the fish has a beautiful caramelized finish when it’s done.
Soaking a cedar plank and grilling the fish directly on the plank over the heat is even better. Serve it along with some black rice and grilled asparagus and it really pops on a plate. In fact, this was our Valentine’s Day dinner this year and yes, my husband grilled in the snow!