Author Archives: cookingwithcandi

Quinoa Salad with Red Wine Vinegar Dressing ( so good for you)

Posted on July 6, 2011 | 2 comments

: Quinoa Salad with Mediterranean Vinaigrette Dressing

: Herb Pot

I always hesitate to use the word ‘healthy’. It seems that while some people are attracted to it, the rest of us tend to move past it to the next thing on the menu. So, I will not use the word ‘healthy’; I will instead just say that this is a most yummy grain, and while using the quinoa, you can also use that corn on the cob from the other night, the leftover roasted peppers and those cherry tomatoes on the verge of going bad. Now, don’t you feel so much better about making this salad already?

INGREDIENTS:

12 oz. quinoa (I often buy the organic red quinoa in a bag), follow directions on package for prep.

1 red pepper, preferably roasted already (I use the pepper that I grilled previously from the fridge but you can use roasted red peppers from the jar and just eyeball the amount. I have also used yellow and orange, just never green.)

Approx. 1 cup red cherry tomatoes (any small tomatoes will do)

1 cup Kalamata pitted olives, chopped (optional)

1 cup garbanzo beans, drained ( i use organic canned)

1 cup corn kernels (I use the corn from the night before that I grilled. You can use fresh or frozen.)

1/4 cup scallions, chopped

* Crumbled feta cheese (adjust amount to your liking)

* tonite when I made this I added fresh cilantro ( which I love) and 1/2 a jalapeno pepper chopped up, you can also add chunks of avocado (which I like in all salads) and olives as I’ve said are optional.

I also used almost all of the dressing for this salad. That is a matter of taste, and I did add about 1/2 tsp. of kosher salt when the salad was all said and done. And a bit more black pepper

You can use my lemon vinaigrette dressing but I also use this nice Mediterranean vinaigrette:

1 clove garlic, finely minced

1 tablespoon Dijon mustard (I am very generous with this. I like a strong mustard taste.)

1/8 cup red wine vinegar

1/4 cup olive oil

Kosher salt to taste

Freshly ground pepper to taste

Oregano to taste

INSTRUCTIONS:

Prepare the quinoa according to directions on the package. Let it cool.
Prepare the vinaigrette. I always use the food processor and put all ingredients except for the olive oil and pulse a few times before slowly streaming in the olive oil.
Salt and pepper to taste.
In a bowl, toss all ingredients except the feta. Add the dressing to your desired taste and check for seasonings (you will probably need a touch more salt and pepper.)
*Add feta. You can leave out the feta and have a vegan salad.
Serve and enjoy!

2 Comments

Posted in Salad, vegetables, vegetarian

Tagged Quinoa Salad, Quinoa Salad with Vegetables

Happy Fourth of July and the Pursuit of Happiness

Posted on July 1, 2011 | 3 comments

It’s the fourth of July again! Happy happy! Celebrating the fourth is always so much fun, bringing back memories of being a kid. Have fun, pursue a little happiness and please do check in on some of the recipes on my site that may help you celebrate the Fourth. Please subscribe for free and you will receive my emails and hopefully be inspired to cook something new. Happy birthday America!

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Posted in Uncategorized

What to do with Rotten Bananas (Bake a Bread)

Posted on June 28, 2011 | 6 comments

: What to do with Rotten Bananas

Why do I always end up with rotten bananas? EVEN THOUGH we eat them daily, tHIS seems inevitable. sometimes i actually freeze the banana without the skin. i cannot vouch for the vitamin factor of doing this, BUT it’s worked fine in my banana breads. if you find yourself with 5 rotten bananas (and i do mean very black yuCky ones), this is a delicious bread to bake. you’ll need a 9 x 5 loaf pan.

INGREDIENTS:

8 tablespoons (one stick) unsalted butter, room temperature

3/4 cup dark brown sugar

2 large eggs, room temperature

1 tablespoon milk (use whatever you have in fridge) i use buttermilk if i have it on hand

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 cups (app. 5) OverLy ripe (black) bananas, mashed

For optional topping (but not really optional BECAUSE I always do it):

3 tablespoons chopped nuts (walnuts or pecans)

1 tablespoon granulated sugar

1/8 teaspoon cinnamon

mix these ingredients and set aside in a small bowl

DIRECTIONS:

preheat the oven to 350 degrees F. Spray a 9 x 5 loaf pan with pam baking spray, and lightly butter.

Using electric mixer, cream butter and sugar until light and fluffy. add the eggs one at a time, beating well after each addition.

in a small SEPARATE BOWL, mash the bananas with a fork, mix in the milk and the cinnamon, AND add this to the electric mixer. mix ‘til bananas are almost fully integrated. (you will see small specks of banana.)

put your dry ingredients (flour, baking powder, baking soda, and salt) IN ANOTHER BOWL and add them to the mixer, mixing just until the flour disappears.

pour batter into the prepared loaf pan. If you are using topping (and you are), sprinkle it over the batter. Bake for appROX. 50 – 55 minutes. check after 50 minutes with cake tester or toothpick. if it needs more leave it in for a few, and keep checking till you get to know your oven.

let bread cool completely in pan THEN Turn it out and enjoy.

I sometimes freeze this. it’s a most perfect bread to freeze and enjoy another time. just wrap it tightly when it completely cools down, and put in freezer. it defrosts in a few hours.

*sometimes i add 1/2 cup to 3/4 cup chocolate chips for a different type of banana bread 🙂

6 Comments

Posted in dessert

Tagged banana bread, rotten bananas, rotting bananas

Grilled salmon with a Fruity side

Posted on June 27, 2011 | Leave a comment

Salmon with fruity peach sauce

This recipe comes from our friend, diane wallace. we went to her house for dinner and it was so yummy that i asked her for the recipe for the fruit sauce, and she gave it to me, so thank you diane.

ingredients:

salmon filets: I used boneless wild salmon

approx. 1/2 lb. per person. go a little over, b/c it’s great cold the next day. you can do a large piece or smaller ones. obviously the more people, the larger the piece; and it is easier to cook than a lot of little pieces.

use heavy duty aluminum foil and place the salmon—skin side down—on foil. squeeze fresh lemon juice (liberally) ,salt and pepper.and sprinkle a little fresh dill on salmon.

preheat grill to high, and right before you’re putting salmon on grill turn down the grill to more of a medium heat. cook salmon for about 10 minutes, you’ll have to check with a knife after about 8 minutes, depending on your individual grill and the size of the filet will determine cooking time. i undercook it a bit and wrap in foil and it continues to cook a bit. For 1 1/2 lb piece of salmon (pretty thin) it only took 8 minutes. Salmon should come right off skin when you lift it off. it came off pretty easily.

Now for the best part:

fruit sauce topping:

whatever fresh fruits are in season is what you should use: peaches, nectarines, apricots, plums, etc. please try and support local farms whenever you can. how many pieces of fruit you use will obviously depend on the size of your crowd. one fruit per person is a good rule of thumb. I made this evening for just the two of us and I used 2 nice size peaches.Slice peach into nice size slices not too thin b/c they will fall apart.

a sprinkle of soy sauce (about 1 tablespoon)

2 tsp. of honey

1/4 cup of white wine

2 Tbsp. of Jam ( I used Peach b/c I had it in the house, but you can use apricot, etc.

I used 1 Tbsp. freshly grated ginger ( or powdered ginger)

juice of 1 lemon

raisins are optional but a nice touch (eyeball the amount) eyeball the amount you like

these ingredients can be altered for how much fruit you use.

over low to medium heat, cook fruit ‘til it starts to thicken. don’t overcook or you’ll end up with a mushy mess and lose the look of having the fresh fruit. I cooked it for about 1/2 hour to 40 minutes. I turned off the heat and covered it, and heated it up right before I needed it. ( it was perfect) the peaches weren’t so ripe and they cooked up beautifully.

spoon fruit mixture over the cooked salmon when plated.

just delish!

perfect with a grain of your choice and a side salad.

Summer Tomato Pasta

Posted on June 27, 2011 | 1 comment

Perfect for the Summer Tomato Pasta

Actually this pasta shouldn’t only be for the summer b/c you can make it all year, and I do. It just seems to suit the summer best, because it’s so light in it’s taste. It can be made with fresh tomatoes from the garden, farmstand, supermarket, etc. Oftentimes I use a package of baby plum tomatoes, or the cherry tomatoes; it doesn’t really matter which ones you use. This couldn’t be simpler, and it tastes awesome the next day cold out of the fridge.

INGREDIENTS:

4 CLOVES GARLIC (MINCED)

3/4 CUP OLIVE OIL

1 LB. FRESH TOMATOES, OR A PACKAGE OF BABY PLUM TOMATOES, OR A PACKAGE OF CHERRY TOMATOES IN THE NET BAG WORKS JUST FINE. OBVIOUSLY THE FRESH ONES ARE MOST SWEET AND DELICIOUS IN THE SUMMER.

1 PACKAGE OF THIN SPAGHETTI,WHATEVER YOU PREFER

Directions:

Heat olive oil in large frying pan. When oil is hot, add garlic and then shut off heat. Pan will be hot enough. Sometimes I even remove from heat. Let garlic sit in olive oil for a bit (if you leave heat on be very careful not to burn the garlic.) After a few minutes of garlic sitting in oil (10 minutes), add chopped up tomatoes. If I am using little plums or little cherries I pretty much just cut in 1/2. Larger tomatoes I give a rough chop. Then put on a low flame and add tomatoes to oil and garlic. Cook the tomatoes for about an hour, adding kosher salt and freshly ground pepper along the way, check again for salt and pepper at the end of cooking before pasta goes in. Cook pasta according to directions. The longer the tomatoes sit in the oil, the tastier and the better and the more broken down they will get. I drain pasta, and then add it to the oil in the large frying pan. Serve with freshly grated parmesan cheese. I also sprinkle red pepper flakes, but I like it spicy. Toss pasta well with tomatoes and keep tossing until sauce covers all pasta. I leave it in the pan ’til I’m ready to serve. It is best served at room temp. anyway. So you can make it ahead of time and just let it sit and give it a good toss before you serve.

Serve with salad, bread, or as a side dish with any entree.

It will serve 4 as a main dish, and 6 – 8 as a a small plate.

1 Comment

Posted in pasta

Tagged summer tomato pasta, summertime pasta with fresh tomatoes

Kerri’s Krunchy Delicious Salad

Posted on June 26, 2011 | Leave a comment

Our daughter, Kerri, came out to visit us in Colorado and made this delicious salad. It is fresh, tasty, crunchy, and best of all, it’s all veggie! It’s worth the chopping and the effort. It’s not an exact science, though, so add, subtract, or substitute to your liking. This salad makes a beautiful presentation because it is colorful–so keep that in mind when choosing ingredients.

INGREDIENTS:

2-3 sweet peppers, chopped into small bite-sized pieces (Use different colors! Orange looks the prettiest, if you can find it and then add a yellow or red. No green.)

1 bunch radishes, chopped into small bite-sized pieces (we were able to get multi-colored, beautiful, local ones; but if red is all you can get, that’s fine too)

1/2 large hothouse cucumber, peeled and chopped into small bite-sized pieces (You can also use two small Persians. Seedless is ideal but not necessary.)

2 regular-sized carrots, chopped

1/2 red onion, diced

1 avocado, cubed

6 oz feta cheese, cubed (French is awesome but if it’s unavailable, any of the aged ones are good.)

Basil (about seven leaves), shredded

1 lemon (to squeeze all over salad)

1 tbsp olive oil

1/4 cup red wine vinegar

Kosher sale to taste

Freshly ground pepper to taste

Layer all the ingredients, leaving the avocado, cheese and basil for last. Squeeze fresh lemon juice on top and then the olive oil and red wine vinegar. Toss well. Salt and pepper to taste. The feta is salty so be careful to not over salt.

Kalamata olives or other black pitted olives would be great in this as well. Make it your own. This salad is really a great summer salad.

Serves 6-8 as a side salad.

Blackberry Cake (more things to do with berries)

Posted on June 26, 2011 | 4 comments

More Things to do with Berries

This cake is not too sweet, makes a lovely presentation, and is just awesome for breakfast the next morning with a cup of coffee! I made one yesterday and of course, I will have to freeze it soon because it’s just awesome for a late morning snack, an after-hiking snack, a late afternoon snack, etc, etc. It also helps to give it away to your guests as a care package since then you don’t end up finishing the whole cake yourself!

Serves 8-10

INGREDIENTS:

Use a 9 or 10-inch diameter springform cake pan

3/4 cup (1 1/2 sticks) unsalted butter, room temperature (plus more for pan and parchment paper)

2 1/3 cups cake flour (sifted) plus a little more to sprinkle in pan

2 pints blackberries

1/4 cup sugar to sprinkle on blackberries

1 1/3 cup sugar for batter

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

3 large eggs (room temperature)

2 tsp. vanilla extract

Zest from 2 oranges (this should be about 2 tablespoons)

1 cup well-shaken buttermilk

Powdered (confectioners) sugar (for dusting cake)

DIRECTIONS:

Preheat oven to 350 degrees. Position rack in middle of oven. Butter the pan, line bottom with a round of parchment paper. I first spray Pam baking spray all over the inside of the pan, so you can cut down on some of the butter. Dust with a little flour and tap out excess.

Now, arrange blackberries in a single layer on the bottom of the pan (I cover the whole bottom) and sprinkle with 1/4 cup of sugar.

Sift cake flour, baking powder, salt and baking soda into a medium bowl and set aside. Using an electric mixer, beat butter and remaining 1 1/3 cups of sugar in a large bowl at medium-high speed (occasionally scrape down the sides of the bowl). Mix until pale and fluffy (about 4 minutes). Add eggs, one at a time, beating well after each egg. Beat in vanilla and orange zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with the buttermilk but beginning and ending with flour. Beat until well incorporated.

Pour batter over berries in pan and smooth out the top.

Bake until cake is golden brown and a cake tester inserted into the center comes out clean. I baked for 1 hour. Check on cake after 50 minutes. Let cake sit in pan and cool. Then run a sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto a cake plate and remove the bottom of the pan. Peel off parchment paper. Dust the top generously with powdered, sifted sugar and let the cake cool completely. I don’t dust the sugar on top until I’m ready to serve it.

4 Comments

Posted in Baked Goods, Cake, dessert

Tagged berries in baking, blacberry cake, blackberries

Shrimp on the Bar-B (marinade)

Posted on June 26, 2011 | 1 comment

Shrimp for the BBQ

Joel cleaning shrimp for me!Shrimp for BBQ

For shrimp I use Under 12’s, that’s about 12 to a lb. You can use whatever you like. The larger the shrimp, the easier it is to skewer. Since I am married to a shrimp expert, I am a bit choosy about my shrimp. This advice comes straight from Joel: always ask for mexican, shell-on, white shrimp. For size, ask for under 15, under 12, or under 10. Of course, you will have to peel and devein these babies but they’re worth it. I left the tail on this past weekend for grilling.

Marinade: I put all ingredients in a glass measuring cup and use a whisk to mix together.

1/2 cup olive oil

2 Tablespoons dijon mustard

3 cloves garlic, minced

juice of 2 limes (this past weekend, I used lime; but you can also use 1 lemon and 1 orange or just lemons, oranges, or limes. ) you’ll want the citrus flavor

1 tsp. dried basil

2 tablespoons white wine (whatever is open)

I use about 1 tsp. kosher salt (I think you can add more, depending on your preference.)

freshly ground pepper

Marinate shrimp for about 1/2 an hour, then put on long skewers (I use metal b/c they’re easier to maneuver on the grill) and grill about 4 minutes each side. I put them on hot sprayed or oiled grill. you can take a shrimp off and cut into it, if it’s translucent leave it on grill for another minute or so.

1 Comment

Posted in seafood

Lemon Yogurt Pound Cake/Macerated Berries

Posted on June 22, 2011 | 1 comment

Fresh out of the oven

I have been playing around with this recipe for a while. I originally got the inspiration from Barefoot Contessa television show. I like anything with lemons, and love using them as often as possible. I have made changes in this recipe that suit me. It is easy and very yummy served with fresh berries. I have also used oranges in place of lemons; it gives it a different flavor but just as good.

Lemon Yogurt Pound Cake:

Ingredients:

1 1/2 cups all purpose flour and a little bit extra flour to dust the pan

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain yogurt (greek yogurt is perfect. you can use low fat)

1 cup sugar

3 extra large eggs (not cold from fridge, let sit out for a while)

3 teaspoons grated lemon zest (2 lemons). Save lemons after zesting for glaze

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

Glaze:

1 cup confectioner’s sugar

2 tablespoons freshly squeezed lemon juice

directions:

Preheat the oven to 350 degrees. Grease a loaf pan (I use Pam baking spray) and Line the bottom with parchment paper (will make removal of cake easier). Dust a little flour in pan and shake it out.

Sift together the flour, baking powder, and salt in one bowl. In another bowl, whisk the yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s incorporated well. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. (I try and check after 40 minutes or so)

In a separate bowl combine the confectioner’s sugar and lemon juice mix with a wire whisk until smooth. it makes a lovely white (did I mention delicious?) frosting. once cake is completely cool Pour the glaze over the top of the cake and allow the glaze to drizzle down the sides, frosting will harden a bit.

Serve with berries. or, you can do Macerated Berries with Vanilla Cream which is awesome on the side. Not necessary, but delish even on it’s own!

Macerated Berries:

6 cups fresh mixed berries (approx. 2 lbs.), Divided into 2 bowls

3/4 cup sugar

1/4 cup freshly squeezed orange juice

Vanilla cream:

1 1/2 teaspoon Vanilla Extract

1 cup chilled heavy cream

1/3 cup sour cream

1/4 cup sugar

Directions:

Berries: Using a masher (or the back of a wooden spoon,) mash 1 cup berries with the sugar and OJ in a large bowl until sugar begins to dissolve. Gently stir in remaining 5 cups berries. let sit at room temp. tossing occasionally, until berries are juicy (1- 2 hours)

Vanilla Cream:

Put Chilled heavy cream, sour cream, and sugar in a medium bowl. Using a whisk or electric mixer (electric is best), beat until soft peaks form. Cream can be made 30 minutes before serving. Cover and Chill.

1 Comment

Posted in Baked Goods, Cake, dessert

Tagged Cake made with lemons and yogurt, Lemon Cake, lemon pound cake, lemon yogurt pound cake, Macerated Berries, Macerated Berries and Cream

More things to do with blueberries (Blueberry Coffee Cake)

Posted on June 22, 2011 | 2 comments

Blueberry Coffee Cake

this is an awesome and fairly healthy coffee cake. i believe i got it from ellie krieger and she is a health conscious cook. quite yummy and something else to do with all the blueberries. it’s not super sweet but sweet enough.

Ingredients:

Cooking spray (I use Pam Baking Spray)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts (optional)

1/2 cup packed light brown sugar

2 tablespoons unsalted butter (room temp)

2 tablespoons canola oil

2 large eggs (i like them room temp. just not cold)

1 teaspoon vanilla extract

1 cup plain nonfat yogurt (I have always used the greek yogurt; it’s fine)

1 cup fresh blueberries

Directions:

preheat oven to 350 degrees F. Spray an 8- inch square cake pan (i prefer pyrex glass for this)

Whisk together the 2 flours, the baking soda and the salt. in a small bowl, stir together the sugar, cinnamon and walnuts. in a large bowl, with an electric mixer, beat the brown sugar, butter and oil until fluffy. press out any lumps from brown sugar. beat in the eggs (1 egg at a time) and continue beating until fluffy. beat in the vanilla and the yogurt. add in the flour mixture in two seperate batches. batter will be a little sticky (I use a knife to spread.)

spread half of the batter into the prepared pan. sprinkle 1/2 of the nut mixture over the batter, and top with blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a cake tester or wooden toothpick inserted in center come out clean, about 30 – 35 minutes. check on cake after 25 minutes. Let cake cool slightly and then unmold or just cut up into squares and put on a pretty cake platter.

2 Comments

Posted in dessert

Author Archives: cookingwithcandi

INGREDIENTS:

12 oz. quinoa (I often buy the organic red quinoa in a bag), follow directions on package for prep.

1 red pepper, preferably roasted already (I use the pepper that I grilled previously from the fridge but you can use roasted red peppers from the jar and just eyeball the amount. I have also used yellow and orange, just never green.)

Approx. 1 cup red cherry tomatoes (any small tomatoes will do)

1 cup Kalamata pitted olives, chopped (optional)

1 cup garbanzo beans, drained ( i use organic canned)

1 cup corn kernels (I use the corn from the night before that I grilled. You can use fresh or frozen.)

1/4 cup scallions, chopped

* Crumbled feta cheese (adjust amount to your liking)

* tonite when I made this I added fresh cilantro ( which I love) and 1/2 a jalapeno pepper chopped up, you can also add chunks of avocado (which I like in all salads) and olives as I’ve said are optional.

I also used almost all of the dressing for this salad. That is a matter of taste, and I did add about 1/2 tsp. of kosher salt when the salad was all said and done. And a bit more black pepper

You can use my lemon vinaigrette dressing but I also use this nice Mediterranean vinaigrette:

1 clove garlic, finely minced

1 tablespoon Dijon mustard (I am very generous with this. I like a strong mustard taste.)

1/8 cup red wine vinegar

1/4 cup olive oil

Kosher salt to taste

Freshly ground pepper to taste

Oregano to taste

INSTRUCTIONS:

Prepare the quinoa according to directions on the package. Let it cool.

Prepare the vinaigrette. I always use the food processor and put all ingredients except for the olive oil and pulse a few times before slowly streaming in the olive oil.

Salt and pepper to taste.

In a bowl, toss all ingredients except the feta. Add the dressing to your desired taste and check for seasonings (you will probably need a touch more salt and pepper.)

*Add feta. You can leave out the feta and have a vegan salad.

Serve and enjoy!

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INGREDIENTS:

8 tablespoons (one stick) unsalted butter, room temperature

3/4 cup dark brown sugar

2 large eggs, room temperature

1 tablespoon milk (use whatever you have in fridge) i use buttermilk if i have it on hand

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 cups (app. 5) OverLy ripe (black) bananas, mashed

For optional topping (but not really optional BECAUSE I always do it):

3 tablespoons chopped nuts (walnuts or pecans)

1 tablespoon granulated sugar

1/8 teaspoon cinnamon

mix these ingredients and set aside in a small bowl

DIRECTIONS:

preheat the oven to 350 degrees F. Spray a 9 x 5 loaf pan with pam baking spray, and lightly butter.

Using electric mixer, cream butter and sugar until light and fluffy. add the eggs one at a time, beating well after each addition.

in a small SEPARATE BOWL, mash the bananas with a fork, mix in the milk and the cinnamon, AND add this to the electric mixer. mix ‘til bananas are almost fully integrated. (you will see small specks of banana.)

put your dry ingredients (flour, baking powder, baking soda, and salt) IN ANOTHER BOWL and add them to the mixer, mixing just until the flour disappears.

pour batter into the prepared loaf pan. If you are using topping (and you are), sprinkle it over the batter. Bake for appROX. 50 – 55 minutes. check after 50 minutes with cake tester or toothpick. if it needs more leave it in for a few, and keep checking till you get to know your oven.

let bread cool completely in pan THEN Turn it out and enjoy.

I sometimes freeze this. it’s a most perfect bread to freeze and enjoy another time. just wrap it tightly when it completely cools down, and put in freezer. it defrosts in a few hours.

*sometimes i add 1/2 cup to 3/4 cup chocolate chips for a different type of banana bread 🙂

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This recipe comes from our friend, diane wallace. we went to her house for dinner and it was so yummy that i asked her for the recipe for the fruit sauce, and she gave it to me, so thank you diane.

ingredients:

salmon filets: I used boneless wild salmon

approx. 1/2 lb. per person. go a little over, b/c it’s great cold the next day. you can do a large piece or smaller ones. obviously the more people, the larger the piece; and it is easier to cook than a lot of little pieces.

use heavy duty aluminum foil and place the salmon—skin side down—on foil. squeeze fresh lemon juice (liberally) ,salt and pepper.and sprinkle a little fresh dill on salmon.

Now for the best part:

fruit sauce topping:

a sprinkle of soy sauce (about 1 tablespoon)

2 tsp. of honey

1/4 cup of white wine

2 Tbsp. of Jam ( I used Peach b/c I had it in the house, but you can use apricot, etc.

I used 1 Tbsp. freshly grated ginger ( or powdered ginger)

juice of 1 lemon

raisins are optional but a nice touch (eyeball the amount) eyeball the amount you like

these ingredients can be altered for how much fruit you use.

spoon fruit mixture over the cooked salmon when plated.

just delish!

perfect with a grain of your choice and a side salad.

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Marinade: I put all ingredients in a glass measuring cup and use a whisk to mix together.

1/2 cup olive oil

2 Tablespoons dijon mustard