Fresh-caught salmon, lightly poached, over a bed of spinach greens, topped with caramelized onions. Sauce is a reduction of carrot-ginger soup, a healthy splash of white balsamic, a sprinkle of freeze-dried garlic flakes, and fresh squeezed orange juice. Fresh, citrus-y, delish! ### If you make …
This dish is fresh, colorful and flavorful: zoodles topped with jumbo shrimp, bok choy and kumquats sautéed in sesame oil, and blue cheese crumbles. (This would also be delicious served over cauliflower “rice” risotto). INGREDIENTS 1 zucchini 2 baby bok choy 6 kumquats Blue cheese …
Sea scallops, saffron, creme fraiche, and zucchini – yum – what a fab combo! This gratin is quick, tasty and wildly versatile. INGREDIENTS 6-8 sea scallops 1/4+ cup creme fraiche Pinch of saffron threads Lemon or orange zest Sea salt 1-2 zucchini Hazelnut meal (or …
Pan-seared salmon with a blood orange juice reduction flavored with caramelized shallots, kumquats and kalamata olives. INGREDIENTS 1 blood orange 2 salmon fillets Sea salt 3 tablespoons avocado oil 2 shallots, diced 3 tablespoons butter 4 kalamata olives, quartered lengthwise PREPARATION Cut one blood orange …
I love smoked salmon and got it into my head that I should smoke my own. Since I don’t have a smoker, I did a little online research and discovered several methods that don’t require purchasing any special equipment! I smoked this salmon in a …
Last night’s shrimp and blue cheese stuffed portobello was so delicious that I wanted to do something with some of the same ingredients again. Tonight, I used handmade corn tortillas in lieu of the portobello. I also added a couple extra ingredients to change things up a bit. Wow, was this ever an amazing explosion of flavors – I love, love, love this!!
Hmm, what should I do with this sudden urge to pair fresh crab meat with cheese? Ah! I will stuff it in a biscuit! I eagerly headed home to start assembling the ingredients and here’s what came of my inspiration!
As keen as I am about trying different foods, I have never had a pomegranate. So I bought one this week. And stared at it for days, having no idea what to do with it. Last night I was planning to grill salmon fillets for dinner and an idea was born. Pomegranate glaze!
Cinnamon, a spice obtained from the inner bark of several trees from the genus Cinnamomum, can be used in both sweet and savory foods. Not being keen on baking, I wanted to incorporate cinnamon into a savory dish, so I paired it with salmon. Not disappointed, this dish produced some really nice, unexpected flavors.