I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Another thing that Lyn wanted to try and I’m glad she did.
Mayonnaise helps the dill-infused panko crust stick to salmon fillets in this ultra-quick recipe. A squeeze of lemon along with the mayo adds tanginess to the crispy crust.
⅓ cup panko breadcrumbs, preferably whole-wheat
Zest of 1 lemon, plus lemon wedges for serving
1 tablespoon finely chopped dill
1 tablespoon extra-virgin olive oil
¼ teaspoon garlic powder
1 ¼ pounds center-cut salmon fillet, cut into 4 portions
¼ teaspoon salt
¼ teaspoon ground pepper
4 teaspoons mayonnaise
Step 1 Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
Step 2 Combine panko, lemon zest, dill, oil and garlic powder in a small bowl. Place salmon on the prepared baking sheet; sprinkle with salt and pepper, then spread each portion with 1 teaspoon mayonnaise. Divide the panko mixture among the portions, pressing it into the mayonnaise.
Step 3 Bake until the fish is opaque in the center, 8 to 12 minutes, depending on thickness. Serve with lemon wedges, if desired.
Serving Size: 4 oz. salmon
Per Serving: 290 calories; protein 29g; carbohydrates 5g; dietary fiber 1g; fat 16g; saturated fat 2g; mono fat 7g; poly fat 6g; cholesterol 80mg; vitamin a iu 73IU; vitamin b3 niacin 11mg; vitamin b12 5mcg; vitamin c 4mg; vitamin e iu 1IU; folate 36mg; vitamin k 8mg; sodium 245mg; calcium 23mg; iron 1mg; magnesium 42mg; phosphorus 286mg; potassium 706mg; zinc 1mg; omega 3 fatty acid 3g; omega 6 fatty acid 3g; niacin equivalents 16mg; selenium 52mcg.
Ok I did not cook this melt in your mouth delicious entre, Lyn did and for the, as she put it, and it only took 15 minutes to cook. Man this was good especially where I am the thigh lover not as crazy about the breast meat, too dry for me although we do eat a fair amount. Also none of my pictures I borrowed Jennifer Robins.
1-2 pounds chicken breasts or thighs
1 teaspoon sea salt
1 onion, diced
1 tablespoon avocado oil, lard, or ghee
5 garlic cloves, minced
1/2 cup organic chicken broth or homemade
1 teaspoon dried parsley
1/4 teaspoon paprika (omit for AIP)
1/4 cup white cooking wine (omit for AIP)
1 large lemon juiced (or more to taste)
3-4 teaspoons (or more) arrowroot flour
Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
Select the “Poultry” setting and make sure your steam valve is closed
Allow cook time to complete, release steam valve to vent and then carefully remove lid
At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
Stir and serve right away. This also reheats well as leftovers
Ok spring has officially hit us although the last two days have been in the 40s and raw I managed to cook this over the weekend when the weather was warmer, wet but warmer and it was not only easy but good. This coming from someone who used to grill all year round. You would see my little shoveled path to the grill on the deck. Another sign of spring besides those horny little peepers in the pond across the street is a permanent shelf space reserved for asparagus.
Anyway this was easy and definitely a do it again I did add my version of Tzatziki Sauce
Steve Note: I had a smaller piece of lamb about 1 lbs. so cut everything in half. Oh on cooking check it at 5 minute on side 2.
2-1/2 lb boneless butterflied leg of lamb (a bit larger or smaller won’t make a difference)
1/2 cup plain yogurt (I use nonfat)
Zest of 1 lemon
4 cloves garlic, peeled and sliced
1/4 tsp chopped fresh rosemary & or oregano
1/2 tsp kosher salt
1/4 tsp fresh black pepper
3 Tbsp extra-virgin olive oil (try to find a fruity oil)
Remove the lamb from the refrigerator. Dry with a paper towel and set aside while you make the marinade.
In a large bowl, combine remaining ingredients and mix well. Add the lamb to the bowl, and massage to coat completely with the marinade. Transfer the meat and all of the marinade to a large ziploc plastic bag. Squeeze the air out of the bag, seal, and flatten the lamb so the marinade coats the entire piece of meat. Refrigerate for at least 12 hours, or up to 2 days (the longer, the better).
To cook, heat a grill to 500°F. While the grill is heating, take the lamb out of the refrigerator and let it come to room temperature. Wipe off all of the marinade, and discard. If necessary to create a uniform thickness (it usually is not), run some long metal skewers through the meat to hold it flat on the grill. When the grill is hot, cook the lamb for 5 minutes on the first side. Turn, and cook for 10 minutes on the second side. Then, remove the lamb from the grill and take its temperature with an instant-read thermometer inserted into the thickest part; if the temperature registers 125F (for rare lamb), remove the meat from the grill, and if not, put the meat back on the grill for a minute or two.
Remove from the heat and let the meat sit for at least 10 minutes before slicing. The thicker parts will be rare; the thinner parts will be more well done.
Note: I did not have any fresh rosemary on hand so I used dry. I have made similar but never thought about rosemary, can’t wait until I have some fresh.
Preheat oven to 400°F.
Thinly slice half of lemon.
Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.
Toss all with olive oil, as well as salt and pepper.
Squeeze juice from remaining half of lemon.
Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes. Watch for preferred doneness. Add additional time if needed. Total roasting time should be between 15-20 minutes.
1-2 shallots, minced fine – in a pinch substitute ¼ cup sweet onion
½ cup chicken stock
1 tsp. dried thyme (estimated – fresh would be better – a few sprigs)
1 tsp. dried rosemary (estimated – fresh would be better – a few sprigs)
¼ cup fresh lemon juice
1 tbsp. butter
Salt and pepper to taste
Remember this is after searing and or roasting something usually chicken
Heat pan over medium heat. Add the shallots to the pan and sauté, stirring, for about 30 seconds to 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste.
Myer Lemons are in season again and Lyn absolutely loves them. We get looks when we practically empty the bin of them at wholefoods and Lyn always has a jar of fresh squeezed in the frig. We have a bag of Myer lemon ice cubes and another of frozen zest. Yes I guess you could say we or Lyn is hooked she is very possessive of her Myer lemons. Salmon was never one of my favorite dishes but I have learned to like it. I have a lot of recipes and this one is sure to be another one that I repeat.
1/4 cup Myer lemon marmalade ( you could use orange marmalade)
3/4 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
2 (6-ounce) salmon fillets
Combine first 6 ingredients in a small bowl, stirring well. Place fish on a cookie sheet coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Meyer lemons, so named because they were identified in 1908 by Frank N. Meyer, are thought to be a cross between Eurekas or Lisbons and a mandarin orange. They have a sweeter and more floral taste than other lemons and can even have an slightly orange tint. They also have very thin skins, making them difficult to transport and store. Most Meyers are grown in backyards, but rising demand and wide culinary interest means they are increasingly available at markets.
Meyer lemons are more seasonal than the ubiquitous Lisbon and Eureka lemons, with the limited commercial harvest running from December or January through May
Hi I found these tidbits while surfing today do you know any others? Add to comments!Did you know?
Lemon juice has been very useful in solving various digestion related problems. When mixed with warm water, it can give relief from heartburn, nausea, bloating, belching and parasites. Regular intake of lemon juice can take care of constipation problem, by clearing the accumulated bowels. Lemon is also helpful for the liver as it helps the liver in producing more bile, which can in turn speed up the process of digestion.
When Life Gives You Lemons … Some Lemony Tips to Use
A room temperature lemon will yield more juice than a cold one.
Fresh lemon juice can be frozen in ice cube trays and saved for later use.
Meat can be tenderized by marinating it in lemon juice.
Put lemon wedges inside a chicken and bake for a tasty meal.
Squeezing lemon juice on steaming vegetables will keep the colors bright.
When using the lemon peel, such as for lemon zest, wash it thoroughly first.
Lemons can be kept in a refrigerator crisper for about four weeks.
Lemons with green tinges will be more sour, as they haven’t fully ripened yet.
Did you know that one lemon tree can grow 3,000 lemons in one year?
The Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. The Meyer Lemon is a favorite of chefs and gourmets. It is slightly sweeter than the classic commercial varieties (Eureka and Lisbon). Its soft skin develops an orange hue when fruit is fully ripe, and its distinctive, mystical flavor combines lemon with a hint of tangerine. It is easy to grow, compact, and notoriously prolific in its blooming and fruiting. The tree often flowers twice a year, such that both fruit and flowers can be present all year long. What’s more, it does not need a lot of heat to ripen the fruit. Check this out The Best Damn Lemon Cake
2 years ago we discovered Myerlemons we searched the web for something to cook with them and discovered Martha’s recipe. This has become my wife’s favorite brisket recipes and whenever Myer lemons are in season its brisket time again. Funny the first year it seemed like a very short season but this year they have hung around perhaps they are becoming more popular. Lyn juices these and keeps in the refrigerator and I take my life into my hands if I touch it. I suggested that we save the zest in the freezer to use when needed and it seems to keep ok although I like the fresh zest.
Make the brisket: Mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a paste forms. Season brisket with 1 tablespoon plus 1 teaspoon coarse salt and 1 teaspoon pepper, then rub with one-quarter of the paste. Transfer to a baking dish. Refrigerate, covered, for at least 2 hours.
Preheat oven to 325 degrees. Finely zest and juice 2 lemons. Juice remaining lemon. Heat oil in a large Dutch oven over medium-high heat. Sear brisket until browned on all sides, about 10 minutes. Pour lemon juice over brisket, and add enough water to come halfway up the sides of the meat (2 to 3 cups). Raise heat to high, and bring to a boil.
Braise brisket, covered, in oven for 1 hour 15 minutes. Flip brisket, add remaining garlic paste, and continue braising until brisket is easily shredded with a fork, about 1 hour. Stir in reserved zest. Braise, uncovered, for 10 minutes more. (If the sauce seems too thin or not flavorful enough, remove brisket, and bring to a boil until desired consistency and flavor are reached.)
Make the gremolata: Toss together pomegranate seeds, parsley, chives, lemon zest, and garlic. Season with sea salt.
Slice brisket. Serve with pan juices and pomegranate gremolata. Sometimes I do the gremolata sometimes I do not. I have made a quick mild lemon sauce that work but it was from the gut no recipe sorry.