I’ve never attempted to blacken anything simply because of a couple of bad experiences with poorly executed dishes at restaurants. One dish that sticks in my mind is a salmon filet that was seared and served with a dark hard crust that, well, tasted like a burnt dark hard crust. It was terrible. When I
With my recent return from a culinary trip to Germany, you may have been wishing that my Salmon Saturday feature would transform into Sausage Saturday. Sorry, one cannot live on bratwurst alone so those Omega 3 fatty acids continue to make a weekly appearance on our dinner table. All of the salmon dishes that I’ve
My longtime friend Holly Walker took a trip to Lake Geneva this Summer and brought me back a souvenir bottle of Tangerine Balsamic Vinegar. Thank you Holly! This stuff is as thick as motor oil and is brimming with wonderful balsamic flavor infused with tangerine. To smell it from the bottle is intoxicating. When she handed it
Trout Almondine from JaJa French Bistro in Littleton This is Salmon Saturday cheating at it’s best. You see, the traveling Doolittle’s rolled into town this week and plans for visits, dinners and restaurants found absolutely no time to prepare a meal for this week’s Salmon Saturday. Realizing my predicament, I had Larry snap a photo
Happy Salmon Saturday. This past Tuesday, we hosted our monthly Wine Time gathering with our good friends, “the usual suspects.” For my contribution I served my favorite smoked salmon appetizer, a simple idea that I took away from a dinner years ago at Grand Lake Lodge. A simple platter of buttery crackers, a chunk of
For this week’s Salmon Saturday, wild caught Sockeye Salmon filets from our freezer stash became a platform for using up some of our garden produce. My lush basil plants on the back patio are starting to wane, I guess you can’t blame them. After a long and successful Summer of providing me with ribbons of
It’s a shame I wasn’t more thoughtful in my styling efforts with this photo, because hidden in this Salmon Slider is a beautiful bright red slice of tomato from my garden, glorious in all it’s flavor. We had snow in May, I was lazy over Memorial Day, and didn’t get my tomatoes planted until the first
Salmon seasoned with Southwestern flavors and topped with a spicy cucumber salsa.
You want to know how easy this recipe is? It’s such an easy fix that you can prepare this at an altitude of 10,000 feet at a rustic Colorado campsite, after having three glasses of high alcohol content red wine, on an empty stomach…nuff said. Of course I must admit I did some pre-prep at a home altitude of 5,280
For this week’s Salmon Saturday, I wanted to try another glaze combination.