Eating is Bliss

Most people know that I like salmon and that I make it, on a regular basis.  Most, even know, I make it differently, each and every time.  A new cookbook, means to me, possibly a new salmon recipe.  


Let me introduce you to the salmon recipes in my new book, The Bais Yaakov Cookbook.

• Sweet and Tangy Salmon
• Salmono Trio
• Breaded Garlic Salmon
• Salmon in Pink Cream Sauce
• Blackened Salmon
• Salmon and Vegetable Braid
• Sweet and Sour Poached Salmon
• Roasted Salmon and Cucumber Dill Sauce
• Herbed Salmon with Spicy Brown Mustard Sauce
• Honey Mustard Salmon
• Maple Glazed Salmon

Sweet and Tangy Salmon Adapted and the recipe is cut into thirds…..

Ingredients:

2 salmon fillets (I buy mine in Costco without the skin)
dash of ground black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons olive oil
2 teaspoons lemon juice
1 tablespoon apricot jam
1 teaspoon ketchup
1 teaspoon soy sauce
1 teaspoon duck sauce

Method:

Preheat oven to 400 degrees.

Rinse salmon fillets and pat dry.

Place fish into a greased square baking dish. Season with pepper, garlic and onion powders.

Mix the remaining ingredients (wet) in a small bowl.

Spread sauce over salmon and bake 10 minutes at 400 degrees covered.

Uncover and continue baking for another 10 minutes until tender and flaky.

If you are game for a new salmon recipe, I recommend this one.  The sauce “communes” with the salmon.  Yes, I know what word I just used.  It is so fitting; it is a true communication between flavors.

Time to look back to last week’s delicious dishes. Don’t forget to go to April at the 21st Century Housewife to see who she has featured.

Cozy Home Scenes has Baked Fish with Mango Salsa

Sausage Pockets from the Mrs. Happy Homemaker

Cinnamon Toast Rolls from Kitchen Bellicious

What will be on the Brunch table with my salmon?  Please link below.  If you have baked goods, I would love it, if you would link up at Bake with Bizzy.

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