Posts Tagged ‘salmon’

Apricot salmon with mushroom risotto and corn on the cob

This is Part 2 of the Meal of Deliciousness. Admittedly, the picture isn’t all that great, but this is one of my favorite salmon recipes (discovered haphazardly in one Suzanne H.’s kitchen on that fateful day in college). The ingredients may sound a little weird, but just trust me on this one. The finished product mixes them divinely.


There are absolutely no measurements to this concoction, but I’ll do my best to estimate. The estimated measurements are for one serving of salmon.

  • 1 serving of fresh salmon
  • 1 Tbs apricot preserves
  • 1 Tbs honey
  • 1/8 tsp cayenne pepper (a few sprinkles, based on how much of a kick you want it to have)
It would also be delicious with orange marmalade instead of apricot preserves.


Preheat the oven to 350°. It really couldn’t be much easier. The biggest issue is deciding whether you want to tent-bake or bake it in a pan.
  1. To tent-bake, place the salmon on a piece tinfoil about the size of a dinner plate. Sprinkle on the cayenne pepper, then spread the apricot preserves over the top, and drizzle with honey.
  2. Connect 2 sides of the tinfoil at the top and fold that edge to seal it. It should now look like a tube-shaped tent. Fold up the ends to seal so that no air can escape.
  3. Place on a pan and bake 15-20 minutes depending on how big the salmon is. If you use the tent-baking method, you must split up the salmon into separate servings and “tent” each serving separately.
  4. If you use a pan instead, use something with a lid (or seal with tinfoil). Just place the salmon directly on the plan, place the toppings, cover and bake.
I really with I had a better picture to show this dish in all its simple, delicious splendor. Oh well. I guess you just have to make it for yourself.

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Salmon Cheddar Bake

Fresh, easy salmon cheddar bake

My Mom and I exchange recipes quite often. Sometimes, it’s something that we saw, thought it looked yummy, and passed it along to the other person to make first to see if it’s any good. This is one of those recipes. The verdict: It’s good.


This is great to do if you have a loaf of bread that’s starting to get a little stale and you can’t use it for sandwiches.

  • 1 can salmon
  • 8-9 slices of bread (You can trim the crusts off. I decided it wasn’t worth my time.)
  • 1 1/2 cups grated cheddar cheese
  • 6 eggs
  • 3/4 cup milk
  • 1/2 tsp. dill weed
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup sliced green onions

You can also add some chili powder if you want a little kick.


Preheat the oven to 350° F.

  1. Drain and flake salmon. Set aside.
  2. Cut bread slices diagonally to make triangular pieces. Arrange them in a spiral in a greased 9-inch pie dish to cover the bottom of the dish. Arrange remaining triangles around the edge to form a crown (or be lazy and do it the way I did…). Trim off the parts that stick too far up over the edge.
  3. Sprinkle 1/2 cup cheese over the bread at the bottom of the pie dish.
  4. Whisk eggs, milk, dill, salt and pepper.
  5. Stir in salmon, green onions, and remaining 1 cup of cheese. Spoon evenly into pie dish.
  6. Bake 40 minutes or until the center is set.

It turns out really pretty. You can even sprinkle some green onions on the top after baking for some extra color. It’s really filling, so it actually lasted Stephen and I three meals. Or maybe two and a half.

If you like quiche, I would definitely recommend trying this!

Mixing ingredients for salmon & cheese bake

Salmon cheese bake is going fast!

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