Tag: peppers

Dad’s Famous Salmon Dinner

Categories Recipes1 Comment on Dad’s Famous Salmon Dinner

If you’ve never been a salmon lover, I’m about to change your mind!  My Dad didn’t think he liked salmon either, but in 1999, my mom gifted him James McNair’s “Salmon Cookbook”. He took on a combination of recipes, adjusted them to his particular taste, and created the ultimate salmon dinner.  Ever since, whenever friends or family come to visit, even those who say they don’t like salmon, he serves up this particular plate and wows them every single time!

Between the butter, lemon, shallots, and super soft texture, the fish will literally melt in your mouth.

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THE FISH

The book’s “Herb-Roasted Salmon” recipe

Adjustments

-Of all the herbs listed, only dill is used

-He adds extra butter atop the fish in the oven; roughly 4 tablespoons (or to taste!)

-When removing the skin, he also removes the majority of the dark meat along the backbone.  Yes, this reduces the Omega 3 content a bit, but it’s the secret to removing the “fishy” taste for those who prefer that!

THE FISH SAUCE

The book’s “Beurre Blanc” recipe

Adjustments

-Instead of letting the majority of the liquid evaporate as indicated, he leaves a bit more of the liquid intact in the pan

SIDES

A Garlic and Olive Oil Couscous (such as the 365 option from Whole Foods)

Grilled Yellow, Orange, or Red Bell Peppers Bell Peppers (in your marinade of choice, such as an Italian dressing)

GARNISHES

Extra dill, lemon slices, and bell pepper tops (or whatever you have on hand!)

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Based on his dedication to plating the meal perfectly, I think it’s safe to say I know where I got my love of food photography from!

It goes without saying that we all highly recommend the cookbook.  It has inspired countless great meals in our house!

Visit my Amazon Storefront to pick up a copy for yourself: www.amazon.com/shop/bakeandbewell

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Easy Greek Pasta Salad

Categories Recipes, Sides1 Comment on Easy Greek Pasta Salad

Meal prep doesn’t get easier than this Easy Greek Pasta Salad!  Perfect for use as a ready-made side dish or main meal, this recipe takes only minutes to prepare and can last you all week long!  The real best part is how customizable it is:  If you have alternate vegetables you’d prefer to substitute, use them!  If you want a bit more protein, add meat!  If you enjoy extra cheese, add more feta.  There are endless variations!

If experimenting in the kitchen isn’t your thing, fear not.  I promise this particular ingredient combo will be a crowd-pleaser at your next summer cookout, potluck, or family dinner.  No occasion?  No problem!  I love having this dish on hand for pre-made meals to go.  It’s the perfect work lunch.

It’s packed with tons of colorful veggies for a nutrition bonus, and depending on the serving size the batch can stretch a long way! 

Servings: 5 – 6 medium/large (or around 10 very small sides)

Ingredients:

Directions: 

Cook the pasta according to the package instructions and then set aside to cool off

Chop up the tomatoes, peppers, and cucumber into bite-sized pieces

Using a very large bowl, coat the cooled pasta in half of the greek dressing (Cooled cooking pots or baking dishes work well too.  Choose whatever you have on hand.)

Add the chopped veggies to the bowl

Then add the black olives and feta to the bowl as well

Add the remaining dressing and toss until all is evenly mixed

Add sea salt and black pepper to taste

Garnish with fresh parsley

Enjoy!

[Leftovers can easily be stored sealed/covered in the refrigerator.]

Ingredient recommendations linked!

Love Greek flavors? Try my Greek Chickpea Salad!