This delicious balsamic chicken loaded up with flavor is easy to make and a wonderful weeknight meal .
I made it with bone in skinless thighs, you can make with regular chicken thighs, bone in skin on, or boneless skinless chicken thighs and if you must chicken breasts just be careful with the cooking because they do tend to dry out. A little marination is good if even for an hour – I did two hours yesterday but overnight is sort of ideal but I know that’s tough to do. I also used my cast iron skillet to cook them in but a simple pyrex baking dish will do , just spray with cooking spray because the marinade can get sticky.
Here’s what I did last night and enjoy!
Marinade:
1/4 cup extra virgin olive oil
3 Tablespoons Balsamic Glaze not Balsamic vinegar
1 Tbsp. Tomato Paste
1 tsp. Honey
1 lemon juiced
4-5 garlic cloves minced ( large) but if no garlic cloves you can use garlic powder — 4 teaspoons for 4 cloves and 5 teaspoons for 5 cloves
1 Tbsp. fresh thyme–1 teaspoon of dried thyme if no fresh
1 teaspoon dried oregano–
1/2 teaspoon sweet paprika
8 pieces of boneless and skinless chicken thighs about 1 1/2 pounds
Kosher Salt and freshly ground coarse black pepper
Directions:
Pat the chicken dry and season generously with salt and pepper
Mix all ingredients in a large mixing bowl, olive oil, balsamic glaze, tomato paste, honey and lemon juice, add the garlic, thyme, oregano, and sweet paprika. Whisk to combine.
Add the chicken to the marinade and toss to coat, I gave it a few hours do what you can. Like I said overnight is ideal.
Pre heat the oven to 425 degrees and adjust rack to middle
Transfer the chicken to a baking dish or heat safe skillet
Cook for apple. 25 minutes and then I put under the broiler for about 5 more minutes –keep an eye on it you don’t want to burn it.
Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.
I happen to love Salmon, I find it’s nutritious , tasty and so very versatile. Yesterday I posted one of my favorite air fryer recipes for salmon . There are countless ways to cook and serve salmon, and they’re all delicious but I really love one pan meals so you can cook in one pan along with vegetables. The combination of flavors in this recipe is amazing. The sweetness of the corn and yummy mouth bursting cherry tomatoes is perfection!
*this recipe should serve 4 nicely–easy to cut in 1/2 for 2
Ingredients:
I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person
Kosher Salt and Freshly Ground Pepper
1 small container of cherry or grapes in any coloration you’d like-halved
2 cups frozen or fresh whole kernel corn
2 tsp. olive oil
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. lime zest
1 Tbsp. Lime juice
1 tsp. honey
1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house or you can skip all together if you don’t like red onion — last night I added it and adds a nice little crunch and another layer of flavor
*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious
*also makes for delicious leftovers
Directions:
Pick up Salmon from your local fish store or Whole foods type of market
I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil. Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.
In a medium sized bowl combine tomatoes, onion/shallot, corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.
Meanwhile in a small bowl , stir together lime zest, lime juice, and honey
When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.
I got this recipe from Pamela Salzman’s cookbook Kitchen Matters. I absolutely loved it. I made the chicken and then proceeded to turn it into a rice bowl. The rice bowl accompaniments can be whatever you like. I use Tzatziki Sauce instead of Tahini white sauce. You can also serve over salad which is quite delicious as well. Greek Salad in particular would be great! Add some delicious pita or Naan bread and it’s perfection! I made a side order of roasted peppers and onions and you can add mushrooms as well. I did this in the oven about an hour before dinner. (cut up peppers and onions add a little olive oil to coat and salt and pepper and 400 degrees for about 45 minutes )Big thumbs up on the peppers and onions in the rice bowl. Feta cheese is a must here! (buy a good one) and pepperoncini in mine! Peppers, mushrooms and onions can also be cooked in a large frying pan on stovetop , I do mushrooms first ,then peppers and onions . First heat a little olive oil up, sprinkle salt and pepper on mushrooms and cook till they fry up nicely, put mushrooms on a plate wipe off pan from residue with a paper towel , if you need more olive oil add it salt and pepper the onions and peppers, you can do separately like mushrooms or together up to you.
I cooked on my outside grill but this can be cooked indoors on a baking sheet at 400 degrees for about 35 minutes. Or use a grill pan which would probably cook faster — either way it is delicious.
I also highly recommend marinating for as long as possible. I prepared the chicken in the morning and probably marinated for about 7 hours. Minimum of 1 hour and you can do overnight as well. This marinade was very flavorful.
1/4 cup freshly squeezed lemon juice– I used 2 average sized lemons
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon — I used a heaping 1/8 teaspoon
1/8 teaspoon cayenne pepper– I used a heaping 1/8 here too
Several grinds of freshly ground black pepper –probably 1/4 teaspoon as well
4 minced garlic cloves
2 pounds boneless, skinless chicken thighs– we obviously prefer thighs but if you must use white meat go ahead but be careful it doesn’t dry out this is why we prefer the thighs to the breast especially in this recipe.
Directions:
prepare the marinade– Combine all the marinade ingredients in a large glass bowl. Add the raw chicken and toss to coat. Marinade in the fridge for as many hours as you can — this was key. Remove the chicken from the fridge about 1/2 hour before cooking.
I cooked on my outside grill for about 7 minutes on each side. I like the outside edges a little crispy since I don’t have a revolving spit to cook my chicken on this is as close as I could get. When I can’t grill ( like in the city) I cook in 400 degree pre-heated oven for about 30 mins. then broil for just a few minutes to get it all crispy. Keep an eye on it in the oven though.
*Another perfect thing to do is to double it up on the day of prep. Take out what I will need for that night and freeze the remainder of the marinated chicken. The next time we’re in the mood for this yummy dinner I just have to take it out of freezer in the morning and defrost and cook! Saves me the time of making the marinade again.
Enjoy! I know you will.
I sliced up chicken served it in a rice bowl and we each used different accompaniments. The peppers and onions were perfect with it. Highly recommend it and you can buy store bought tzatziki which would be just fine. Would be good with some delicious toasted pita or naan bread.
This is a delicious farro salad made with arugula — this salad is similar to my take on Jennifer Aniston’s Salad but with arugula and shaved parm instead of feta. This is light and yummy and you can add a protein and make it a dinner salad if you’d like. Original recipe credit goes to the chef Charlie Bird on this one.
You can obviously add what you like and remove what you don’t like . Feel free to swap cheeses, or onions for radishes, etc and chopped up dates would be just fab.
2 teaspoons kosher salt, and more to your own liking
2 bay leaves
1/4 cup extra -virgin olive oil* you can double if you’d like for a bit more dressing
1/4 cup fresh lemon juice- * you can double if you’d like for a bit more dressing
app. 1/2 cup shaved Parmesan Cheese , I used a vegetable peeler but I do know you can buy Parmesan Cheese shaved this way ( time and mess saver)
app. 1/2 cup shelled Pistachios–I used salted pistachios and chopped them myself. You can use raw pistachios but they’re a tad tasteless or you can leave them whole up to you or substitute with any other nut you prefer or omit totally if you prefer gutless
app. 2 cups Arugula
app. 1 cup torn Basil Leaves or 1 cup chopped basil
app. 1 cup Mint leaves-cut up into smaller pieces– I prefer to chop it
2 large radishes sliced thinly or rough chopped–optional and you can use red onion here as well — sliced thinly or chopped into small pieces — totally optional but I love the crunch and the flavor of a fresh radish
app. 1/2 cup sliced grape or cherry tomatoes — totally optional
Directions:
Farro:
In a medium saucepan, bring farro, apple cider , dash of kosher salt , 2 bay leaves and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If farro is cooked but there is still water I put in a colander/strainer and leave it till it cools down. If on the other hand the water evaporates before the farro is done, you’ll have to add a little more water. You can always strain it so no worries–but don’t overcook. Let farro cool down and discard the 2 bay leaves.
Salad:
In a salad bowl (large enough to fold in arugula and mix) whisk together the olive oil and lemon juice, I use a small wire whisk, it’s an amazing kitchen tool.
Salad is always best at room temperature so if you do refrigerate, just bring to room temperature before serving. If you’d like you can put farro and parmesan in the bowl with some dressing and allow it to sit, this would be the salad base and it can sit for a few hours out without refrigeration. I usually just mix all ingredients starting with the farro then add in everything else gently toss with some dressing and if people want more dressing it’s available. Add nuts at the end so they retain their crunch !
Making pizza at home with store bought dough is one of my favorite things to do. It’s easy once you get the hang of the dough and I found a few tricks along the way which help make it easier. The real trick to the dough is letting it rise and come to room temperature. If you try to work with cold dough out of the fridge it won’t work . You will need a rimmed sheet pan as well. I keep some dough in the freezer and take it out the night before and let it defrost in the fridge and the next day about 4 hours before I am using I place it on the counter ( in the sun even better) and let it rise and come to room temperature. There are many places to buy dough and you’ll have to find the best one by your home. I buy in Whole Foods when I am in Colorado and in NY Trader Joes , Whole Foods and your local pizza place or bakery will probably be happy to sell you a ball of dough. .Dough will need at least 3 – 4 hours to rise outside of the fridge. Nothing will happen to it so just set it out on the counter — I open the bag and let it rise away. My ingredients are simple and if you follow instructions you should be fine. Don’t be discouraged if the first few times it doesn’t come out perfectly — it took me a few times with the dough to really get the hang of it. Give it a try!
This is what I do and these are my instructions:
Ingredients:
1 bag Pizza Dough — for 4 people I make for 2 and we always have extra slices
16 oz. Pizza Sauce — if I have homemade I use that if not I always have a jar of Raos Arrabiata or Marinara on hand
Italian Seasonings — dry app. 2 tsp. you’ll have to eyeball it
flour for stretching dough — this is a must
Olive Oil Spray for spraying baking sheet — I like this better than using olive oil — either one will work on baking sheet
Parmesan Cheese
Shredded Mozzarella — app. 8 oz. more or less
Directions:
Let dough rise. Read notes above. Keeping the store bought dough on a counter for at least 3 hours or more. It will keep rising in the bag so I usually open the bag to give it room to rise. If you’re defrosting it do so overnight in fridge and then take it out the next day. You’ll notice it rising in fridge ( at least it should)
Pre-heat oven to 450 degrees — very important to get oven hot so make sure you’re oven is pre-heated
Spray baking sheet with Olive Oil Cooking Spray or using a brush lightly coat bottom of baking sheet with Olive Oil . I use a 12x 17 rimmed baking sheet . You don’t need a pizza stone.
Stretch the dough. On a clean surface ( counter top ) I put down a light amount of flour (enough for both sides) and you can always add more , the flour will help to expand the dough. Place raw dough on top of flour, coating each side. Begin stretching the dough by pinching the outside in a circular motion to spread it out. I put my fists under the dough to stretch ( you don’t need a rolling pin) You can alternate between pinching the dough with your finger, pressing it out on your work surface, and using your knuckles to pull the dough from underneath in circular motions. Usually a few motions will get the dough stretching. When it’s large enough gently transfer to the prepared sheet pan. I spread it out thin in center and more dough around perimeter ( crust) if there are holes in your dough pinch together dough or fold over the dough in that spot and get rid of them . I spread it out all the way to cover entire baking sheet . Don’t worry about your dough being a perfect shape. All pizza is delicious and beautiful.
Bake the naked pizza dough in the oven at 450 degrees for 7 minutes. During this time prep your toppings. I am sort of a purist so it’s sauce, cheese , and seasoning. Never add the toppings to raw pizza dough.
After par-baking the pizza dough, remove from oven and raise temperature of oven to 500 degrees. ( make sure it gets to 500) I add my sauce — spreading it out on dough, I leave a little room around perimeter ( see photo) , dried Italian seasoning ( if you’re using) parmesan cheese and mozzarella cheese . Obviously if you have other toppings you want to use this is the time to add.
Bake the pizza at 500 for another 10 minutes — all ovens vary so check on it after 7 minutes.
I like my cheese fully melted and a little brown in spots. Let it cool off for a few minutes before slicing .
I use a pizza cutter and get 8 slices .
Let me know how this comes out — tag me on Instagram story — I would love that.
these are some photos from current pizzas and past pizzas–sometimes they come out better looking than other times but they always taste incredible! No such thing as an ugly pizza in my book.
I love making boneless skinless chicken thighs for dinner because they’re tasty and easy to cook and very difficult to mess up. They are tender and juicy and in the summer I grill them and especially good for a large crowd. But while I’m in the city I bake them in the oven. I keep in the freezer , take them out in the morning and figure out how I’m going to make them that night. This is my go to easy as 1-2-3 . Here’s what I did tonight.
The ingredients can vary and if you don’t have fresh garlic use garlic powder. (see ingredients)
I served alongside rice pilaf and a green salad. You can serve alongside anything you like.
Ingredients:
1 pound package boneless, skinless chicken thighs
Kosher Salt
freshly ground black pepper
4 cloves garlic minced or use garlic powder ( roughly 1 to 1 1/2 tablespoons of garlic powder
2 tablespoons olive oil
1 tablespoon heaping Dijon Mustard
1 tablespoon balsamic vinegar
1 teaspoon packed brown sugar (light or dark)
*crushed red pepper flakes -optional but I love a little kick just a sprinkle
Directions:
arrange a rack in the middle of the oven and heat the oven to 425 degrees. Place 1 package ( app. 6 chicken thighs) on a plate and pat dry with paper towels, sprinkle with salt and pepper and drizzle a little olive oil ( just a drizzle) I drizzle a little olive oil over the top of the chicken as well to ensure browning well in the oven this is optional.
Mix 2 tbsp. olive oil, dijon, balsamic, brown sugar, garlic and a sprinkle of crushed red pepper if you like, whisk well and pour over the chicken.
Toss to combine.
Place the chicken in a single layer in a 9×13 glass baking dish. No need to grease I do use Pam cooking spray to help with clean up
Boneless, skinless chicken thighs cook quickly . Roast for about 20 minutes or until the internal temperature is 165 degrees. I like to put under the broiler for app. 3 minutes. I cover with aluminum foil for about 10 minutes and let the chicken rest , this helps it to be more tender.
Thanks to my friend Leslie for this delicious recipe. So great when friends share their delicious recipes with you and you love the recipe so much that you are making it on repeat and now I’m sharing with all of you.
These are cheesy and crispy on the outside and soft and mushy on the inside — just like a sweet potato should be.
The first time I made these I didn’t use parchment paper but I think I would use all the time in the future. I sprayed the baking sheet and it was fine and came out easily enough but I believe parchment paper is the way to go– I would however still lightly spray the bottom of your baking pan before placing the parchment paper which can help it stay in place . Parchment paper is designed to be non-stick so spraying it would be redundant. As you can see in photos some of the cheese fell off but it’s ok because they were delcious anyway.
This is easy to make and delicious to eat and highly recommend if you love Sweet Potatoes and you love Parmesan Cheese.
*little hack that I was unaware of that I’m passing on to all of you– when I went to my local cheese shop to buy grated parmesan cheese the owner happened to be there and he told me after I use grated cheese put it in the freezer , it will not freeze. When I need it again just take out of freezer and use and return un used cheese to freezer. It will not go bad!!!!!! as it often does once it is opened and expiration date is only for a few weeks. This is a great little hack one I will use from now on.
Ingredients:
4 small sweet potatoes -just buy potatoes that can be cut in 1/2 the long way sometimes it’s tough with “knobby” ones
2 Tbsp. Olive Oil
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 cup -3/4 cup finely shredded parmesan
Kosher Salt and Coarse Black Pepper
Directions:
Pre-heat oven to 400 degrees and line a baking sheet with parchment paper or just spray with baking spray
In a small bowl I mixed olive oil, garlic powder and Italian seasoning
Place your cut sweet potatoes in a large enough bowl to fit all of them — pour olive oil mixture over them mix well getting olive oil all over the sweet potatoes — sprinkle with some salt and pepper and let them sit for a minute while you prep pan
Sprinkle parm cheese evenly onto prepared baking sheet – place sweet potato halves cut side down on top of parmesan
bake for 30-40 minutes till sweet potatoes are tender and bottom layer of cheese is crusty and deeply browned.
Remove and let cool a little bit before serving!
I wish I had better pictures but you get the picture.
I saw this recipe on the New York Times cooking site by Ali Slagle. One of my most favorite cooking sites. I made a few changes to recipe and would highly recommend checking out this recipe. Sometimes I serve with rice but this recipe stands on its own as a meal. You can use pasta or bread as well. If you love shrimp and corn and tomatoes this one’s for you.
Perfect in the summer months with all that sweet fresh corn out there. Grab some fresh corn and use it in this wonderful dish.
Enjoy!
Ingredients:
1 pound large shrimp, peeled and deveined — I used under 12 ( meaning 12 to a pound) Mexican White Shrimp– this is the shrimp I prefer but use what you can get and like
Kosher Salt and Pepper
2 Tablespoons Extra-Virgin Olive Oil
1 pint cherry or grape tomatoes — there are so many variations out there now– I used these tiny little grape tomatoes but would use different colors as well ( heirloom grape / cherry tomatoes)
1/2 teaspoon red-pepper flakes — we like the heat use at your own discretion– this was not spicy
1/4 cup dry white wine
2 Tablespoons fresh lemon juice from 1 large lemon
2 Tablespoons unsalted butter
*extra lemon wedges and cut up fresh basil for serving–totally optional
Directions:
Pat the shrimp dry and season with salt and pepper. In a large skillet heat the olive oil over medium high heat. Add the shrimp and cook until pink and lightly golden in spots, app. 1 – 2 minutes on each side. Remove with slotted spoon to a plate and set aside. You will finish cooking through at the end and you don’t want shrimp to over-cook.
Add the tomatoes to the skillet, you can season with a little salt and pepper if you’d like and cook stirring a few times just till the tomatoes to start to blister, 3-4 minutes. Add the corn, season with salt and pepper, and cook, stirring a few times to incorporate. Tomatoes will start to burst and the corn is golden , another 3- 4 minutes.
Add the minced garlic and red-pepper flakes and cook stirring another few minutes.
Reduce heat to medium and add the wine and lemon juice, stirring any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted . Add back the shrimp and stir until warmed through and shrimp is fully cooked , another 2 minutes or so. Stove was on medium-low.
Taste for Salt and Pepper . Add some fresh Basil if you’d like and you can serve with some extra lemon wedges .
This dinner was just delicious. I used under 8 size shrimp. What this means is that there were about 8 to a pound , so rather large and the cooking times were perfect for them. You will probably have to adjust your cooking time depending on the size of your shrimp. Obviously the larger shrimp took a little longer to cook. Timing will vary depending on your oven and the size of the shrimp you use. The potatoes and asparagus times will remain pretty much the same. I just love cooking on one sheet in the oven! This recipe is a keeper and one I will re-visit often and maybe use different veggies, since I am the only one who ate the asparagus anyway.
Ingredients:
1 pound large shrimp ( anywhere from 8 – 16 count) is perfect – thawed, peeled and de-veined and leave the tails on
Extra – Virgin Olive Oil
3 cloves of garlic-minced
1/4 tsp. crushed red pepper flakes if you hate the spice you can omit it
2 Lemons, 1 for zest and juice of, the other 1 thinly sliced
1 lb. Asparagus-trimmed
1 lb. Fingerling Potatoes–halved lengthwise
Kosher Salt and Freshly Ground Pepper–read directions for amounts
Directions:
Preheat oven to 400 degrees.
Spray a large rimmed baking sheet for easy clean up
Place the shrimp in a large mixing bowl and drizzle with 2 Tbsp. Olive Oil . Add in minced garlic and crushed red pepper flakes. Stir to coat and set aside.
In another mixing bowl , toss the sliced potatoes with 1 Tbsp. Olive Oil. Season generously with Kosher Salt and Freshly Ground Black Pepper. Transfer Potatoes to the baking sheet in a single layer. Roast potatoes for anywhere between 20 and 30 minutes, or until they are almost tender.
While potatoes are roasting, toss asparagus with 1/2 Tbsp.of Olive Oil and season with Salt and Pepper, Set aside
Now add 1 Tablespoon Lemon Juice to bowl of shrimp and toss to coat. Season Shrimp pretty generously with kosher salt and freshly ground black pepper.
After 20 minutes or so remove potatoes from the oven and add asparagus and lemon slices to baking sheet. Continue to roast potatoes and asparagus for another 10 minutes, potatoes should be tender by now , pierce a potatoe with a fork to check for tenderness. If potatoes still need time you can leave them in for a few more minutes. Using a slotted spoon add shrimp to baking sheet and put back in the oven. Roast for another 10 minutes or until shrimp are pink-opaque and firm to touch. My shrimp took about 12 more minutes, this time will depend on your shrimp. I checked after 5 minutes and using tongs turned them over and continued cooking for another 7 more minutes.
When I removed from oven I sprinkled with lemon zest. Perfection on a plate!
*one added tip– after my shrimp is peeled and de-veined and before I am about to cook I always wrap my shrimp in some paper towels to dry them off. It helps with the oil and spices sticking to shrimp.
Last night I made this salmon and I have to say it was so delicious — served it up with a side salad and Trader Joe’s vegetable fried rice — easy peasy and delicious — all you need is an air fryer and some very basic spices. Perfect and quick and delicious! This is a very loose recipe so use as much or as little of the spices as you like. You can use whatever spices you like as well– the paprika gives it a nice color though.
Not much more to say so here’s what I did. Couldn’t be easier.
Ingredients:
I used 3 Salmon Fillets because I like to have a piece left over for the next day so as many filets as you like
Dijon Mustard or you prefer a different mustard use what you like I love Dijon and I slather it on
Paprika
Garlic Powder
Kosher Salt
Black Pepper — I prefer freshly ground but use what you have
Olive Oil Spray
Directions:
Pat salmon filets dry – this is important so that toppings stick to the salmon
I place salmon on a small cookie sheet and slather the salmon tops with dijon mustard use a flat knife or brush — see photo
I then sprinkle each of the spices over the salmon — eyeball it and don’t go too crazy with any one spice but be generous with garlic powder and paprika. Easy on the kosher salt just sprinkle and a few grinds of the black pepper. I then finish with a quick spray of olive oil on top to keep the salmon moist .
I like to pre-heat my air fryer so I set it to 400 and pre-heated for 5 minutes ( optional)
I can only get two filets into my air fryer at a time — I cooked the first two skin side down at 400 for 8-10 minutes depending on how you like your salmon, 9 minutes should be perfect but every air fryer is a little different. Then repeat with the rest of the salmon. Salmon doesn’t have to be served piping hot so you can wait another 9 minutes to serve. The salmon skin gets crispy when you pre-heat the air fryer which I find perfect. Pre-heating is really optional and you can remove the skin after cooking if you prefer — I don’t. The salmon gets a beautiful crust and the mustard gives it delicious flavor.
*obviously the size and thickness of your salmon will impact cooking time so always best to undercook the salmon and add time rather than over cook the salmon.
Cooking with Candi 