I'm glad you're here because it means I actually have some readers. Sweet! I'm Kristin, and these are my spiritual, culinary, medical, and engagement adventures. Today, since I've been studying for a test, I'm reviewing a recipe I made for its ease and potential "yum" factor!
Yum factor, indeed. My fiance, Kevin, reports that this salmon was better than at a restaurant-- high praise, for sure! He's promised to always be honest about the new recipes I try, so you know this one was good and he's not just saying so to flatter me :)
|In all its paper-plate glory. Also, Velveeta mac n' cheese is a specialty of mine!|
The original recipe belongs to Sara, over at Mom Endeavors. View it here (and if you're pinning, pin hers from her page please!)
One Pan Baked Salmon and Vegetables
This recipe was SO easy. I made a few tweaks, though!
1. I used asparagus and squash, since I love both, but they were a tad underdone. When I do this one again, I'll saute the veggies first, then add them to the salmon pan.
2. Sara suggested making your own compound butter, so I did that! I used some spices from another salmon recipe. If you want to duplicate it, here is how I made it:
1.5 sticks of salted butter, softened (almost melty)
4 tsp salt
4 tsp ground cumin
4 tsp paprika powder
4 tsp onion powder
2 tsp ancho chili powder
4 tsp black pepper
Soften the butter in a bowl, then stir in the spices. Return to the refrigerator to harden, and you've got your compound butter! This made enough for 4, fairly hefty fillets, which brings me to my next tip...
3. Since the salmon fillets were so big, they ended up cooking at 400 degrees for 35 minutes. I added some foil on top of the pan, which kept them nice and juicy.
What a great way to get in some omega-3s! Thanks, Sara!
Let me know what you think of the blog and of the recipe, y'all!
Also, I'm sure my food-photography will improve. Tips, anyone? Ha!
"Charm is deceptive, and beauty is fleeting;
but a woman who fears the Lord is to be praised."