On our flight home from Dubai, Air France served the most delicious appetizer. This is my take, brunch style, or you could serve on toast with cream cheese! Soft scrambled eggs Lox Sautéed asparagus Red Wine Vinaigrette (use mostly onions) S&P Vinaigrette- 2 parts red wine vinegar, 1 part oil, dash of sugar, tons of chopped red onion, S&P (refrigerate overnight for best onions)
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This is my new favorite salmon recipe, hands down! It’s a spin on a salmon that I’ve seen Giada do. Healthy, citrusy, and amazingly delicious! Salsa: 2 large oranges 1/4 C EVOO 1/4 C Fresh lemon juice 1/2 C Chopped fresh flat-leaf parsley 2 scallions, finely sliced 3 TB chopped fresh mint leaves 2 TB capers, rinsed and drained 2 TB orange zest 1 tsp lemon zest 1 tsp crushed red pepper flakes Kosher salt and freshly ground black pepper METHOD: Combine all salsa ingredients. For oranges, cut off skin and cut into segments between each membrane. For salmon, coat in olive oil and salt and pepper. Leave out until room temperature and BBQ or #traeger on a high heat until crisp on outside and medium rare inside. (You can also bake or sear salmon.)
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I’m staring at piles of laundry so of course I decide to make myself lunch instead! Loved it so much it’ll be dinner too. Baguette, sliced down the center Plain cream cheese or mayo (yes, add just a little) Smoked salmon, fresh salmon, leftover salmon. Any and all work. Arugula or spinach with lemon juice and EVOO Peas Top with a little more lemon juice and generous dash of salt and ground pepper.
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A light and fresh appetizer for your next holiday get together! Belgian Endive leaves Smoked salmon (Costco has a great peppery one) Creme Fraiche Capers Top with a little lemon zest After a lot of indulging, your friends and family will love these easy light appetizers.
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My girlfriend brought me this dish when I had my last baby and it’s been my favorite salmon recipe ever since. It’s really that good! Zest and juice of 2 limes 3 TB maple syrup 2-3 TB Sriracha 1 tsp coarse sea salt 2 pounds salmon fillet, skin removed Coarsely chopped cilantro Preheat oven to 425°. In a bowl, whisk zest, juice, syrup, Sriracha, and salt. Place salmon in a baking dish and pour mixture over top. Let sit for 15-20 minutes. Roast until cooked through and flaky, 15 minutes. If grilling or putting on the Traeger, marinate fish with 3/4 of sauce. Grill for 15 to 20 minutes and then top with remaining sauce and sprinkle with cilantro.
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