If you’re looking for a “WOW” dish that doesn’t require a terrible amount of prep time, I present you with the Salmon Wellington. This thing is as delicious as it is easy to make, and what a crowd pleaser! Props to Tasty for inspiring this bad boy. My version has even fewer steps (and less veggies), but treat the recipe as a base and see what concoctions you create! A few recommendations:
Tasty’s “Traditional”: mushrooms, spinach, garlic, and cream cheese
Tapenade: kalamata olives, roasted red pepper, pine nuts, and goat cheese (this is going to be my next attempt!)
Lemon and Herb: garlic, dill, mint, and lemon zest mixed with ricotta
Serves approx. 4
1 package of puff pastry, thawed
1 lb salmon steak
1/2 cup cottage cheese
1/2 cup fresh pesto
Egg wash (1 egg, whipped with water)
salt and pepper
Allow puff pastry to thaw for 1 hour or until soft and flexible.
Preheat the oven to 425 degrees
Once the pastry is ready, place salmon in the center and season with salt and pepper
Spread a layer of cottage cheese and then pesto on top of the salmon.
Fold over sides of the pastry, cut off excess on the ends and fold up, then flip over the salmon
Brush egg wash over the top
Gently angle cuts on the top of the salmon in opposing directions, and finish with another round of egg wash.
Bake for 20 min, then let rest. Remember, fish will continue cooking for a few minutes after it’s removed from heat, so wait to cut into it for at least 5 minutes.
A few weekends ago, I was running errands while blasting Splendid Table on NPR (because it’s just how I do), when Sally Swift introduced Anna Thomas, and she started speaking about a “medicinal green soup.” I’ll be honest with you, I immediately scrunched my face and almost turned the radio off hearing those three worlds used together. As you can tell from previous entries, I’m a big fan of vegetables and kale in particular, but a straight up greens-based soup is never what I would describe as medicinal, wholesome, or comfort food. Thank you, Anna. I stand corrected.Continue reading
I don’t mind admitting it, I’ve become somewhat of a pro when it comes to packing my hiking snacks. Something sweet, something salty, punch of protein, and carbs to keep the tank full and fuel to burn. You can expect I’ll have some Babybel cheese, energy bites, beef jerky, and now, fruit nut bars.
The beautiful thing about these snacks is how incredibly easy they are to make and in short order. Using the base recipe of three ingredients (dried fruit, nuts, and chia seeds), you can easily modify the snack using a variety of fruits, keeping it new and refreshing.Continue reading
Whoever thought up the idea of salsa should be knighted. Seriously. Salsa is one of those side dishes that can step up your main dish’s game, or be a palatable introduction to your dinner party. With summer officially here, cherries are in season and an amazing sweet-meets-tart contribution to your meal plan. Filled with antioxidants and inflammation inhibitors, cherries offer multiple health benefits, particularly for those with arthritis, diabetes, insomnia, family history of cancer, and/or high blood pressure.Continue reading
If you’re local to the Pacific Northwest, you likely know the wonder that is Café Yumm. They are famous for their lovely lemon curry sauce and layer it into rice, beans, tomatoes, avocados and other deliciousness to create a fast favorite. I tried my hand at recreating the Yumm sauce, and while it’s not an exact match, I’m happy to report that it is still delicious, healthy, and wonderful as a vegetable dip or for dressing meats.Continue reading
Most bitter, peppery leaves and I don’t see eye to eye, particularly radicchio and arugula (sacrilege, I know). However, after experiencing killer radicchio salads from Tasty ‘n Sons and Nostrana, I decided to try creating my own version. It came out near to perfection. Try this lovely as a fish side dish or with a lemony main course. What would you pair it with?Continue reading
If you’re a carnivore like me, you may see the word “vegan” and snarl your lip a bit. It’s all right. We all come with our own judgements and assumptions about non-meat eaters, but I have to say, I’ve made this meat-free chili on many occasions, and often prefer it to its meat-full brethren. I recently participated in a friend’s annual Chili Cook Off, and while I did not win (womp, womp), my chili still received high marks. The biggest beauty is that the chili doesn’t take hours to cook (although it can if you want it to), so inside of an hour, you could be enjoying a delicious, nutrition-filled meal with the people you love. Really, is there a better way to live?Continue reading