Thursday, June 18, 2009

Lemon and Parmesan Encrusted Salmon

I successfully made my first salmon this past Sunday! I was nervous, especially since I bought the frozen kind (which ended up being about 1/3 of the fresh price), but I don't think I would have been able to tell the difference. The smell of the fish was fishy before cooking, but that quickly went away. Here is a simple recipe for a very yummy fish--thanks to Betty Crocker (I changed it a little bit).

1 salmon fillet, 1 1/2 pounds
2 Tbs. butter, melted
1/4 tsp. salt
3/4 C Italian bread crumbs
1/4 C grated parmesan cheese
2 tsp. grated lemon peel
1 Tbs. lemon juice
1/4 tsp. dried thyme leaves

1. Heat oven to 400. Spray cookie sheet with cooking spray.
2. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.
3. Mix bread crumbs, cheese, lemon peel, lemon juice and thyme in small bowl. Stir in remaining butter. Pres bread crumb mixture evenly on salmon.
4. Bake uncovered 15-20 minutes or until salmon flakes easily with fork. Serve immediately.

Fabulous with Parmesan and Basil Orzo

4-6 servings.

Friday, June 5, 2009


These are easy to make, freeze well and taste great.

1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 tsp salt
1 beaten egg
1 cup milk
2 tablespoons oil

In a bowl,(I use a wisk)beat the egg then add the milk and oil. Mix until frothy. Then add sugar, salt, and baking powder. Wisk again then add the flour. Wisk until blended but still slightly lumpy. Then let the batter set of 15 to to 20 min. This also the baking powder to work and the mixture to thicken. If it is still to thin add mor floye 1/4 cup at a time.

Yummy thing to add to the pancakes as they cook. Chocolate chips, blueberries, or or chopped pecans.

I eat them plain.