Having lived in the Pacific Northwest for over thirty years, I love Salmon of all types and cooked in a variety of different ways. I found this sort of accidentally online and thought I might try it with some of the beautiful parsley I grow in my herb garden. I planted my garden several months ago and it is finally starting to take off. The following bright and flavorful parsley oil makes a great salmon sauce. I served it with bacon wrapped asparagus for the perfect dinner. We paired it with a nice Pinot Noiir.
For the parsley salmon sauce: 1 cup packed fresh parsley leaves 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 1 large clove garlic, peeled 1 tablespoon apple cider vinegar 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper For the Whole30 salmon: 4 3-ounce salmon llets, skin on 2 tablespoons olive oil sea salt freshly ground black pepper
First, make the salmon sauce: combine all of the ingredients in a high-speed blender, and pulse until very smooth. Pour into a jar, and set aside.
Next, sprinkle salt and pepper on each side of the salmon llets, and heat a large skillet over medium-high heat.
Preheat the oven to 400-degrees F.
Add the olive oil to the pan, and then add the salmon, SKIN SIDE DOWN.
Watch the salmon cook on the edges. When it’s half-way cooked, move the skillet to the oven to nish cooking. No need to ip this salmon!
Cook the salmon in the oven to your desired level of doneness. I like my salmon a little red in the middle, so I cook it for 8-10 minutes, but if you prefer it all the way done, cook it for 12-15 minutes.
Remove the salmon from the skillet, place on a serving dish and drizzle with the pars
Bacon Wrapped Asparagus is one of the best recipes for easy entertaining! Cook it in the oven, on the grill, or stove. Crispy and flavorful every time! It is so easy in the oven and you can cook it at the same temperature as the fish. I like to make many things with asparagus. The other night we had a simple asparagus soup. I used the leftover asparagus, cut up and added to our dinner salad.
1 pound asparagus spears trimmed (about 20 to 24 spears)
1 Tbl Olive Oil
1/2 teaspoon black pepper
8 strips thick-cut bacon
Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper. ( and I put tin foil under this to make sure there is no mess)
Place the asparagus in a large bowl or on the prepared baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat. Count the spears and divide the total number by 8. Gather that number of spears (likely 2 to 4 spears, depending upon their thickness) and hold them together in a single bundle. Starting midway to the top, wrap the bundle with one piece of bacon (overlap the starting end of the bacon slightly to secure it) and place the bundle on the prepared baking sheet, seam-side down. Repeat with the remaining spears.
Bake until the bacon is crisp and the asparagus is tender, about 22 to 28 minutes, depending upon the thickness of your bacon and how crisp you’d like it to be. Serve warm or at room temperature.
You can add additional toppings, such as balsamic glaze, cheese, honey, and more!
Thought you might like to see a photo of my growing, still growing Herb Garden in California.
Note that the parsley is taking over the world and the chives are not doing so well yet! Hopefully they will take off growing soon, as they tried to take over my garden in Washington.
Use your favorite pork sausage (I had homemade Chorizo in the freezer so used it) , a mix of tart and sweet apples, (I only had one, so used sweet only) and a flavorful apple cider or juice. The liquid will intensify in flavor, much like boiled cider, when reduced. I like to pair this filling with a cheddar cheese crust either with or without a bottom crust. Don’t worry if there is extra moisture released in the bake from your fresh juicy apples. That bottom crust will soak up the delicious flavor. I just poured off the extra liquid and it was perfect!
The original recipe was from “Art of the Pie”, but as you can see I altered the recipe to use what I had on hand, as we were in the middle of a snowstorm and I could not get out of my driveway to make to the store. I figure you can always adlib and substitute and still have a wonderful result. My husband loved this recipe. Makes: one 9-inch deep-dish pie
Sausage and Apple Pie
1recipe Cheddar Cheese Crust (below)
1pound (454 grams) ground pork sausage, cooked and drained
2 to 3tart apples (such as Granny Smiths) cored and sliced or roughly chopped
2 to 3sweet apples, cored and sliced or roughly chopped
1/4teaspoon (a pinch) salt
1cup (248 grams) apple juice or cider – ( I did not have either, so I used a little Rose Wine)
1/3cup (73 grams) brown sugar, packed
1/2teaspoon dried thyme
1/4teaspoon fresh diced rosemary
Cheddar Cheese Pie Dough
2 1/2cups (363 grams) all-purpose flour, unbleached (use dip and sweep method), plus additional for rolling out dough
1/2teaspoon (3 grams) salt
1/4pound (115 grams) Kerrygold Dubliner Cheese or other sharp cheddar cheese, grated and chopped fine with a knife (about 1 cup grated)
8tablespoons (112 grams) salted or unsalted butter, cut into tablespoon-size pieces
6 to 8tablespoons (88 to 118 grams) ice water
Make the Cheddar Cheese Dough: Combine all ingredients but the ice water in a large bowl. With clean hands or a pastry cutter, blend the mixture together until it looks like coarse meal with some lumps in it.
Sprinkle 6 tablespoons ice water over the mixture and stir lightly with a fork.
Squeeze a handful of dough together. Mix in a bit more water as needed.
Divide the dough in half and make two chubby discs about 5 inches (12 centimeters) across. Wrap the discs separately in plastic wrap and chill for an hour.
To make the Sausage and Apple Pie: Place the apples, salt, juice or cider, brown sugar, thyme, rosemary, and allspice in a sauté or fry pan and cook on medium-low heat until you can just start to put a fork into the apples. Remove the pan from the heat and set it aside. Reserve the juice.
Pour the juice into a small saucepan. If you have less than a cup, add more juice or cider to make 1 cup, then turn the heat to low and cook until the juice has reduced in amount to about one-quarter its amount and has nearly caramelized. Be careful not to let it burn. This will take about 10 to 12 minutes.
Spoon the sausage into the apple mixture, pour over the reduced cider, and mix well.
Adjust the salt to taste and let the filling cool.
Roll out the bottom crust and place in your pie pan. Add the filling.
Roll out the upper crust and place it on top. Seal the edges, crimp, and vent.
Make an egg wash by beating together the egg and 1 tablespoon of water with a fork. Brush the pie with egg wash.
Bake at 400° F (205° C) for 40 minutes. Give the pie two more egg washes at 10-minute intervals during the first 20 minutes of the bake.
Let the pie cool for 15 minutes or more before serving.
Simple greens are always wonderful for a Spring Dinner. These were purchased from a local farmer at a Farmer’s Market this last weekend. Add a little avocado (always good), some cherry tomatoes, and a few blueberries and you have a delicious salad. I like the Italian way with dressing, but use Champagne Vinegar instead of Balsamic, as it is a little lighter. I add a teaspoon or so of the best Olive Oil I can find. Perfection with a little freshly grated Regiano Parmesano added on the top.
*Note: I try to buy Regiano Parmesano that has the rind on two of the sides, as it has much more flavor closer to the rind. I grate it right before serving, so the flavor is fresher. I keep the rind in the freezer and throw into soups for additional flavor, just pulling out what remains before I serve. I noticed our local gourmet grocery store has started selling the rinds.
Tonights main course was a recipe I found in the newest edition of Skinny One Pan Dining. Almond crusted Chicken with Fresh Spinach. It was a delight!
A couple of tips. Start the pan very hot, then lower temperature, so it does not burn, but is cooked all the way through. I used Glutton Free Panko and put it with the Almonds and the Rosemary in my little blender, so they were all the same size.
Rosemary grows like a weed in the Pacific Northwest, so I have it several places in my garden and on my deck in my potted herb garden. I just added another pot this weekend, so I could Dill and Mint.
Take it from me, do NOT plant mint in your yard, as it will take over your yard. I did this one of my first houses and it took over the whole side of the house, sort of like bamboo, or Creeping Jenny.