Posts tagged ‘seafood’

Baked Fish Fillet Sandwiches

I’m so glad it’s Friday!!

Between going to school part time, and working part time, I’ve become busy full time! This probably seems like a fairly obvious observation, but it’s true nonetheless.
Yay Friday!

When I was kid, we sometimes went to McDonald’s. I’ve always hated their hamburgers, so when I was a kid, I would get their fish fillet sandwich. I thought it was pretty good, and it didn’t gross me out like their hamburgers did.

Fast forward to now. I haven’t been to McDonald’s in a loooong time (I generally try to avoid fast food), but I started thinking about those fish fillet sandwiches I used to get as a kid. I thought it would be fun to make, so last week I got some frozen cod fillets, and made Hisa and I baked fish fillet sandwiches for supper.

I didn’t want to fry them, so I prepared it the same as my baked fishsticks, except for cutting them into sticks, and then simply made them into sandwiches.

This is a very easy, straight forward recipe, so it’s good for a busy night, when you don’t have much time or you’re too exhausted to be bothered.

I recommend cod for this recipe, but any firm white fish will work fine.

Baked Fish Fillet Sandwiches

(serves 4)

  • 4 sandwich size fillets of cod (as big or as little as you want)
  • 1 – 2 c. flour
  • 1 egg, beaten
  • 2 c. panko bread crumbs
  • salt and pepper
  • tartar sauce
  • 4 hamburger buns
  • butter for buns
  • sliced cheese (optional)
  • lettuce (optional)
  1. Pre-heat the oven to 400° F (200° C). Spray a cooking sheet with non-stick spray or line with parchment paper.
  2. Rinse and pat dry fish fillets.
  3. Add the four, beaten egg, and panko individually to three small bowls. Dip each fish fillet, being sure to coat both sides, into the flour, the egg, and the panko, in that order. Place on the prepared baking sheet.
  4. Bake fish for 30 minutes, or until golden brown.
  5. Spread butter on each hamburger bun half, then toast until buttered side is golden brown.
  6. To assemble: spread tartar sauce on one or both hamburger buns. Place one fish fillet on bottom bun, then top with sliced cheese, lettuce, and the top bun. Serve.

 

 

 

 

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September 14, 2012 at 9:12 am Leave a comment

Walnut Crusted Dijon Salmon

Wow. What a crazy week it’s been! This was my second week of school, and the first week of my new part-time job, so between the two, I’ve been busy full-time this week! I think I’m sort of kinda getting back in the groove of waking up at 6:30 am each morning (getting used to, but not liking). Fridays are the only day I don’t have any classes, so it’s a chance for me to catch up on things here at home (i.e. laundry, cleaning, making yogurt/bread, etc.).

I’m still really liking my classes, but man, three-hour classes are loooooong. I always kinda feel like my brain has died by the time they’re over. Still, I think I’m going to learn a lot, so I’m enjoying myself.

Let me back up a little though!
We had a lot of fun on Labor Day Weekend. Saturday, we went to Braozs Bend State Park to see…the alligators! Yes, the park is known for its large population of wild alligators that you can see roaming around the park. Neither of us had ever seen a wild alligator, so we went there to go on some of the trails and hopefully see alligators.

It was kinda funny, really, because there were signs everywhere with warnings about the alligators that said things like, “Stay at least 30 feet away from the alligators,” “Avoid areas of tall grass and gradual embankments as alligators are often in these areas”.

Now, the reason this is funny, is because the trail we went on was a gravel trail about 4 feet wide that was surrounded on either side by tall grass and gradual embankments into the water. We were never more than 8 feet away from the water, so we couldn’t very well avoid the tall grass areas and we sure couldn’t be 30 feet away from any alligators lurking nearby.

It was like high risk hiking. It was fun, but I was constantly checking for alligators, so I wouldn’t really say it was relaxing. I spotted 3 alligators on the trail, one of which was at least 10 feet long. One, I was taking a picture of the scenery, and when I looked down, there was an alligator in the water watching me. Freaky? Oh yeah. Freaky, but fun. I’m weird like that.

No, I won’t hurt you. Come closer my pretty…

Sunday, we rested at home mainly (that and grocery shopping), but Monday we went to Galveston to the beach and swam. I haven’t swam in the ocean since we were in Hawaii for our wedding, so I was excited. We took some food with us and swam for awhile, ate lunch, swam some more, got frozen yogurt at an Orange Leaf located conveniently right next to the beach, and then headed home. We weren’t there all afternoon or anything, but we were both exhausted by the time we got home.

Something about swimming in the ocean is very tiring. I suppose it’s all that getting pushed around by the waves. I managed to get sunburned despite being super diligent about wearing sunblock (What can I say, I have super fair skin), so now I have a funky bikini tan line. All part of summer, right? Be both had a great time though. I’m happy we were able to go to the beach and swim before the end of summer. Of course, here in Houston, the end of summer probably isn’t until, oh, maybe the end of October.
All in all, it was a great weekend!

I’m always on the lookout for new fish recipes. Especially non-complicated fish recipes. I like to keep it interesting, but simple. I got the idea for this recipe from pecan-crusted trout, which I love. I saw somewhere a recipe for walnut-crusted salmon, which I’d never heard of. I was intrigued by the idea of it though, so I created my own version, which turned out very nicely. I thought just a walnut crust would be a bit boring, so I coated the salmon in a simple honey-dijon sauce, then coated the top in a walnut and panko crust.

The result? Delicious. This is a very fast main dish to throw together, but looks and tastes like something from a fancy restaurant.

One tip: As salmon fillets come in different sizes and thicknesses, Cook your fillets 10 minutes per inch of thickness. It they’re only an inch thick or less, 10 minutes should be plenty. It they’re thicker, adjust the cooking time accordingly.

Walnut Crusted Dijon Salmon

(serves 4)

  • 4 individual size salmon fillets
  • 1/2 c. chopped walnuts
  • 1/2 c. panko bread crumbs
  • 1 Tbsp. dried parsley
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. honey
  • 2 Tbsp. melted butter
  • salt and pepper
  1. Pre-heat oven to 400° F. Spray a large baking sheet with non-stick spray.
  2. Rinse and pat salmon fillets dry. Place on baking sheet. Season with salt and pepper.
  3. In a plastic ziplock bag, add chopped walnuts, panko, and parsley. Seal bag and shake for several seconds.
  4. In a small bowl, combine mustard, honey, and melted butter, and mix until smooth.
  5. Pour mustard mixture over the tops of the salmon fillets. Use a spoon to spread it around evenly. Carefully spoon bread crumb mixture on top of fillets until covered. Gently press down on crumb mixture to prevent it from falling off.
  6. Bake fillets 10 minutes per inch of thickness, or until cooked through and walnut crust is golden brown.

 

September 7, 2012 at 10:41 am Leave a comment

Vietnamese Shrimp Vermacelli Bowl

I think I mentioned recently how I’ve been on a big Asian food kick recently. I always love Asian food, but I’ve been fixing it multiple times in a week recently.

One thing I recently discovered that I’ve fallen in love with, is vermicelli bowls. They have them at Vietnamese Pho restaurants, and if you’ve never had them, they’re awesome. They’re also a great alternative to pho in the summer time when you want something a little bit cooler.

If you don’t know what it is, usually you get a bowl of rice vermicelli noodles with some kind of marinated and grilled meat (or tofu) on top, along with lettuce, cucumber, pickled carrots and daikon, bean sprouts, chopped up peanuts, and often a chopped up egg roll or two. It usually comes with the famous Vietnamese fish dipping sauce, nuoc mam cham. I’ve also fallen in love with this sauce. It’s tangy, salty, spicy, and sweet all at the same time. It’s brilliant. And delicious. You pour the sauce over everything, mix it up a little, and enjoy the taste of heaven in your mouth…

As you can probably tell by now, I like this dish (no, really?). I don’t know how it took me 25 years to discover it. I decided I should try to make my own version at home, and while it may not be quite as wonderful as the vermicelli bowls you get in a restaurant, it’s still pretty dang good!

I adapted my recipe from the recipe I found on The Ravenous Couple, here.

The recipe may seem complicated with all the different parts, but it’s really not. It’s basically just adding the stuff to different bowls and mixing it up. It’s not hard! I promise!

I forgot to add the lettuce before I took these pictures. Doh! Because that’s how I roll…

Shrimp Vermicelli Bowls

(serves 2 – 3)

For the pickles:

  • 1 c. carrot matchsticks
  • 1 c. daikon matchsticks (or you can use sliced radishes if you couldn’t get your hands on a daikon, like me)
  • white distilled vinegar
  • salt
  • sugar

For the fish dipping sauce, nuoc mam cham:

  • 1/2 c. water
  • 1 Tbsp. white or rice vinegar
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. sugar
  • 1 chile, diced, or 1/2 tsp. red pepper flakes (more or less to taste)
  • 2 cloves minced garlic
  • 1/8 c. fish sauce (add more or less to taste)

For the marinade:

  • 1/4 c. minced lemon grass (you can leave this out if you can’t find it)
  • 1/4 c. sugar
  • 2 Tbsp. fish sauce
  • 1/2 tsp. black pepper
  • 3 cloves minced garlic
  • 2 – 3 green onions, diced
  • 2 Tbsp. sesame oil
  • 1 Tbsp. soy sauce

 

  • 1 lb. raw shrimp, peeled and deveined
  • 14 oz. rice vermicelli noodles
  • 1/2 c. cucumber, cut into matchsticks
  • 1 c. fresh bean sprouts (or canned if you can’t find them fresh)
  • A few handfuls of leaf lettuce, torn into pieces
  • 1/2 c. toasted peanuts, chopped
  • A handful of fresh cilantro, chopped (optional)
  • egg rolls (optional)
  1. First, make the pickles. Add the carrot and daikon matchsticks to a small bowl. Cover with vinegar until the vegetables are just covered. Add salt and sugar gradually, until the desired taste it reached. Note: you’ll need more sugar than salt, as the vinegar solution should be tart, sweet, and only a little salty. Cover and refrigerate at least one hour.
  2. Second, make the marinade. Add all the marinade ingredients to a bowl and mix well. Add the shrimp and mix until all the shrimp are well coated. Cover and refrigerate one or more hours (30 minutes minimum).
  3. Next, make the fish sauce. Mix all the ingredients in a small bowl. Adjust the seasoning to taste. Cover and refrigerate.
  4. Cook the vermicelli noodles according to the package instructions. Drain, rinse with cold water, and set aside.
  5. Cook the shrimp in a med-hot skillet or on a grill until completely cooked through.
  6. Divide the noodles into bowls. Place the cooked shrimp on top, along with the strained pickled carrots and daikon, cucumber, bean sprouts, lettuce, peanuts, and cilantro (if desired). Serve with the nuoc mam cham sauce and chopped up egg rolls if desired.

July 11, 2012 at 11:21 am Leave a comment

Grilled Fish Tacos with Avocado Cilantro Cream Sauce

I don’t remember the first time I had fish tacos. I guess it was probably a few years ago when they first started becoming popular.

I’ve always loved fish though, so I thought they were a great idea from the get go.

Making fish tacos myself, however, is a more recent thing. I think the first time I made them was probably a year or so ago.

As I’ve said before, I don’t like deep frying things, so I usually bake, pan fry, or grill my fish (much like my homemade fish sticks).

My fish tacos are the same. For these I pan fried the fish, but you could also grill it. They’re fast and delicious either way. The avocado cream sauce is also very easy. Just throw everything in a food processor, whiz it, and you’re good to go.
You can use pretty much any kind of white fish you like for these. Heck, you could probably even use a none-white fish, such as salmon, for these. I’ve never tried it, but it’d probably work fine.

Okay, first, mix the spice rub for your fish. It consists of cumin, chili powder, coriander, cayenne, garlic powder, onion powder, salt, and pepper.

 

Rinse and pat dry your fish fillets. Make sure you get boneless skinless fillets. Picking bones out of your fish tacos is not fun. I know, because I’ve done it. One word: messy.
Place the fillets on a baking sheet. Rub the spice rub all over both sides of the fillets. Let them set for a few minutes while you heat up your skillet/grill/oven.

 

Meanwhile, add a peeled, deseeded avocado, plain yogurt, a little mayonnaise, fresh lime juice, fresh cilantro, a little honey, and a little onion powder to your food processor. Process until smooth and lovely.

 

See? Lovely.

 

Pan fry, grill, or bake your fish fillets until flakey. I pan fried mine in a little olive oil. Delicious.

 

Chop the fish fillets up however small you want them, and serve it with the avocado cream sauce, cole slaw mix (shredded cabbage), fresh cilantro, fresh lime juice or lime wedges, shredded cheese, and warmed flour or corn tortillas.

 

We had corn and flour tortillas, because my dad prefers corn tortillas and I prefer flour tortillas. Even with enchiladas I prefer flour tortillas, which some people might think is sacrilege. I say, eat whichever you like. That’s just how I roll. Viva la flour tortillas! 🙂

Grilled Fish Tacos with Avocado Cream Sauce

(serves 4)

  • About 16 oz. boneless skinless fillets of white fish
  • 2 tsp. cumin powder
  • 1 tsp. chili powder
  • 1 tsp. dried coriander
  • 1/8 tsp. cayenne
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. salt and pepper
  • 2 Tbsp. extra virgin olive oil
for the avocado cream sauce:
  • 1 avocado, peeled and de-seeded
  • 1/3 c. plain yogurt
  • 2 tsp. mayonnaise
  • 1 Tbsp. fresh lime juice
  • 1/2 c. chopped cilantro
  • 1 Tbsp. honey
  • 1/8 tsp. onion powder

to serve:

  • corn or flour tortillas
  • cole slaw mix
  • fresh cilantro
  • shredded cheese
  • lime wedges or fresh lime juice
  1. Mix the cumin, chili powder, coriander, cayenne, garlic powder, onion powder, salt, and pepper in a small bowl.
  2. Rinse and pat fish fillets dry, and place on a baking sheet or large plate. Rub the spice mixture into both sides of fillets. Set aside and begin heating a skillet with olive oil over medium high heat (if pan frying), or a grill set on medium.
  3. In a food processor, add avocado, yogurt, mayonnaise, lime juice, cilantro, honey, and onion powder. Process until smooth. Pour into a small serving bowl.
  4. Fry or grill fish fillets, turning them over once while cooking, until cooked through and flakey.
  5. Heat up tortillas on the stove or grill.
  6. To serve, place some fish, avocado cream sauce, shredded cabbage, fresh cilantro, and shredded cheese (optional), all in a warm tortilla. Squeeze some fresh lime juice over if desired, and eat.

March 27, 2012 at 9:47 am Leave a comment

Baked Fish Sticks and Tartar Sauce

I loved fish sticks when I was a kid.

I think a lot of kids do. It seems to be one of the few fish dishes most kids will eat. I suppose because they don’t really taste fishy, and you get to eat them with ketchup and/or mayonnaise (at least that’s what we always ate them with).

I know my mom loved them too, because they were easy to make (just pop them out of the freezer and onto a baking sheet, and bake them for a few minutes), and they were something my two brothers and I all liked, which was a rare thing. We all had different foods we liked and hated, and they didn’t often correspond.

I hadn’t had fish sticks in years, but recently I was craving them for whatever reason.

I didn’t want to buy the traditional frozen fish sticks that had been fried, and had who knows what all in them, so I decided to make some homemade fish sticks.

I love baking traditionally deep fried foods as a healthier alternative. The main reason is of course that it’s, well, healthier. The other big reason, however, is that deep frying things freaks me out.

It’s true. Something about the large pot/fryer full of ridiculously hot oil freaks me out. I think I’m always going to get the oil too hot, set off the smoke alarm, burn the house down, and/or splash scalding oil on me or someone else. It’s a frightening thing.

I’m not entirely sure, but I think the reason for my fear of deep frying might be related to the fact that the last time I tried to deep fry anything, I got the oil too hot, smoke filled the kitchen, and I almost set the smoke alarm off… but I could be wrong.

They’re quite easy to make, really. Of course they’re not as easy as their frozen counterparts, but they’re sure a lot better for you!

To begin with, you need about 15 – 18 oz. of a firm white fish. I recommend cod fillets. It’s perfect for fish sticks. Make sure they’re boneless, or you’ll have a heck of a time eating them.

Cut the fish into small, fish stick size pieces.

Get three small bowls. Fill one with four, one with a beaten egg or two, and one with bread crumbs (I like panko, but that’s just my personal preference).

Dip each piece of fish into the flour, the egg, and then the bread crumbs. Try and get all sides of the fish well coated. Place the fish pieces on a parchment paper lined baking sheet.

Bake the fish for 30 minutes, or until golden brown and lovely. Like so.
You can bake several batches of these ahead of time, let them cool completely, and then freeze them in large freezer bags. Whenever you want some fish sticks, just pop them in the oven or toaster for a few minutes, and they’re ready!

If you want some homemade tartar sauce to go with your wonderful fish sticks, here’s what you’ll need: Mayonnaise, dill pickle relish, dijon mustard (or normal mustard), capers, onion powder, and salt and pepper.

Mix them all together (amounts listed below), and you have some fast, wonderful tartar sauce!

Mmmmm, it’s like the food from my childhood, but better! I served my fish sticks with boiled fingerling potatoes, succotash, and a couple pieces of some local spicy cheddar cheese. Wonderful.

Baked Fish Sticks

(serves 4 – 5)

  • 15 – 18 oz. boneless skinless cod fillets
  • 1 c. unbleached flour
  • 2 eggs, beaten
  • 2 c. panko bread crumbs
  • salt and pepper
  1. Pre-heat the oven to 400° F (200° C).
  2. Cut the fish fillets into fish stick size pieces.
  3. Add the flour, egg, and bread crumbs, each to individual small bowls. Add a dash of salt and pepper to the flour and mix well.
  4. Dip each fish piece into the flour, egg, and then bread crumbs, respectively. Place on a parchment paper lined baking sheet.
  5. Bake for 30 minutes, or until fish turns golden brown.

 

Tartar Sauce

(serves 4 – 5)

  • 1/2 c. mayonnaise
  • 1/2 tsp. onion powder
  • 1 tsp. dijon mustard
  • 4 tsp. dill pickle relish
  • 4 tsp. capers, diced

Mix everything in a bowl and serve.

 

March 22, 2012 at 8:51 am 1 comment

Salmon Patties

I heard somewhere recently that salmon patties are considered southern food. I have to admit, I had no idea! I grew up eating my mom’s salmon patties, and have always loved them, but never really thought about what region’s cuisine they originated from.

I guess it makes sense that they’re southern food. We always ate them with things like fried okra, fried potatoes, mac and cheese, etc. All really good, southern comfort food.

That’s one of the great things about Oklahoma. We’re considered part of the south as well as part of the southwest. As a result of this, we have to foods of both regions.

Oklahoma Tex-mex? Amazing!

Oklahoma southern food? Delicious!

Needless to say, neither southern food nor southwestern food are the healthiest of cuisines, so obesity is a major problem in Oklahoma. There are, however, healthy ways of cooking and healthier things you can cook from both cuisines. It’s all about the ingredients you use (ex. yogurt instead of sour cream), how you cook it (ex. baking instead of frying), and proportion (small portions of calorie rich foods). With a bit of creativity it can be done!

For instance, these salmon patties contain nothing unhealthy, and instead of frying them in a lot of butter or (heaven help us) breading and deep frying them, I spray a pan with cooking spray and then add a tablespoon or so of extra virgin olive oil to lightly fry them in.

Also, a lot of salmon patties I’ve had are rather bland and boring, but my these salmon patties are very flavorful and have a slight tangy kick to them. The secret, my friends, is in the mustard. It will do wonders for your salmon patties. Trust me. I like to use dijon mustard, but use whatever kind you like.

This salmon patty recipe has been passed down for several generations. My mom made them this way, my grandma made them this way. Possibly even my great-grandma made them this way (I’d have to check with my grandma). They’re incredibly simple, very fast, and extremely tasty.

These salmon patties are great by themselves, but if you want a sauce on top, there are many good choices. In my family, everyone has a different sauce they like on theirs. I like just ketchup or mayonnaise, my dad likes Worcestershire sauce, my mom likes A1 sauce or barbecue sauce, and I think one of my brothers likes them with tartar sauce (but I forget). Experiment and see what you like on yours, or eat them in their pure form like my husband often does.

Serve these with some homemade macaroni and cheese and fried okra if you want some real comfort food, or with a fresh tossed salad and a baked sweet potato if you want something healthier, but still delicious.

Salmon Patties

(serves 6 – 7)

  • 2 (14 oz.) cans salmon
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. dijon mustard (or mustard of your choice)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 egg
  • 1/2 c. panko bread crumbs
  • dash of salt and pepper
  • 1 – 2 Tbsp. extra virgin olive oil
  1. Mix all ingredients in a large bowl.
  2. Heat a large skillet over medium-high heat. Spray with cooking spray and add olive oil.
  3. Form mixture into patties and place on skillet. Cook until brown on bottom (5 – 8 min), then flip and cook on the other side until brown.
  4. Repeat with remaining mixture until completely used up.
  5. Serve with sauce of your choice.

Slightly blurry salmon patties (my bad), homemade mac and cheese, and fried okra.

February 10, 2012 at 9:54 am Leave a comment

Salmon en Croûte (salmon wrapped in puff pastry)

Now some of you might not like salmon, and as you read the title of this post, you may be thinking, “Salmon? Ew…” but before you run off to your non-salmon filled world, you should now that this is a recipe that even non-salmony (yes, I made that word up) people can enjoy.
The words “en croûte” simply mean “in crust” in French. While my dad, my husband, and I love salmon, my mom doesn’t much care for it.  Even my mom loved this dish though, and she even had seconds! That’s a sign of approval in my books!

I found this recipe in my Jamie’s Food Revolution cookbook by chef, Jamie Oliver, and while it’s a really simple recipe and very easy to throw together, it’s something I never would had thought to make.
It’s a delicious dish, and your family and friends will all be very impressed by it (they’ll never know how easy it was…bwhahaha!).

 

First, lay out two thawed sheets of puff pastry, one on top of the other, on a lightly floured surface. Roll them out until they’re the size of a baking sheet.

 

Lay the puff pastry on a lightly floured baking sheet. Drizzle a little olive oil and a dash of salt and pepper on both sides of your salmon fillet, and lay it on the puff pastry.

 

Spread a layer of olive tapenade (a paste of olives, olive oil, and spices) on top of the salmon fillet. Place a bunch of washed basil leaves on top of the tapenade, and then top the basil leaves with slices of tomato.

 

Tear a ball of fresh mozzarella into chunks, and place them on top of everything.

 

Fold up the sides of the puff pastry and pinch them together. It doesn’t have to be perfect. Think “rustic.” Drizzle a little olive oil over everything, and sprinkle it some salt and pepper as well. Beat an egg in a small bowl, and brush it over the pastry.

 

Now this part is important. Because puff pastry has a lot of butter in it (that’s why it’s so good!), it can burn easily in your oven. To prevent the pastry from burning while the salmon cooks, place the baking sheet in the bottom rack of your oven. In the rack directly above it, place an empty baking sheet. This will prevent the dish from getting too much direct heat.

 

Bake for 35 minutes, remove from the oven, cut it into slices.

 

Serve with a lovely fresh tossed salad. Delish.

Salmon en Croûte

(serves 4 – 6)

  • 2 sheets puff pastry, thawed
  • 1 3/4 – 2 lbs boneless salmon fillet
  • olive oil
  • salt and pepper
  • 1/3 c. black olive tapenade paste
  • fresh basil
  • 2 tomatoes, sliced
  • 1/4 lb. fresh mozzarella ball
  • 1 egg
  1. Pre-heat oven to 400° F (200° C). Sprinkle a little flour on a baking sheet.
  2. Lay out the two sheets of puff pastry, one on top of the other, on a lightly floured surface. Roll out until the size of baking sheet. Place pastry on baking sheet.
  3. Drizzle olive oil on both sides of salmon fillet, and sprinkle with salt and pepper. Place, skin side down, on the puff pastry.
  4. Spread a layer of tapenade paste on top of the salmon.
  5. Place basil leaves over the layer of tapenade.
  6. Place the tomato slices in a row down the center of the salmon fillet.
  7. Tear up mozzarella ball into chunks, and place on top of everything.
  8. Fold up sides of puff pastry over the edges of the salmon and pinch closed.
  9. Beat egg in a small bowl, and brush the outside of the pastry with it.
  10. Place in the bottom rack of the oven. Place an empty baking sheet in the rack directly above the rack with the salmon to prevent to much direct heat from reaching the salmon. Bake 35 minutes, or until salmon is cooked through and pastry is golden brown.
  11. Remove from oven, cut into slices, and serve.

January 25, 2012 at 1:54 am 3 comments


About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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