Tiffanee’s Salmon – Otherwise Known as – Crazy Cookie’s Salmon

Weekly Salmon time, again and this was a great recipe, considering how I ended up making it.  I print recipes that appeal to me and end up with quite a pile bit I do reference these, quite often, and take out recipes, as I use them or if I change my mind about them.  As a result, I end up making or re-creating recipes, I have come across.  In this case, I took a wonderful salad dressing and used it to season my salmon.  It was a bit tangy and a bit sweet.  All, I know is that it was grand. 

  

 

Tiffanee’s Salmon – Crazy Cookie’s Salmon  (One Crazy Cookie)

Ingredients:

2 salmon fillets

1/2 cup roughly chopped pecans, cashews, walnuts or almonds  (they are all delicious with fish)

 

 

 

Sweet Vinaigrette Dressing

2/3 cup oil  (Hazelnut oil)
1/2 cup sugar
1/3 cup red wine vinegar
1/4 teaspoon mustard
1/2 teaspoon onion salt  (powder for me)
1/2 teaspoon salt  (1/8 teaspoon salt)
1 Tablespoon poppy seeds

 

Method:

Preheat oven to 350 degrees.

 

 

 

Place salmon in shallow baking dish.

 

 Sprinkle chopped nuts over salmon.

 

 

 

Mix ingredients for dressing and pour half of it over the salmon.  (I was smart enough to keep some for salad.)

Bake at 350 degrees for 30 minutes.

I know people generally bake salmon for a shorter time but I find, we like it like this and it is not at all over-done. 

Thank you, Tiff.  This was a great fish.  Now, I try another of the three dressings you shared.  I hope everyone stops by to see all three of them plus your other delicious food.  I was thinking about using your raspberry sauce on fish.  I did that with strawberries and it was fantastic.  I will let you know if I try it.  Thank Tia for that one.  Go and see her Cream of Garbage Soup.  Is that why she is known as frugal?

  

Happily I shared this with Pennywise Platter Thursdays and the Ultimate Recipe Swap and for Health Issues, Real Food Wednesdays and Make it From Scratch

 

Broccoli Crepes or Blinis

I find that, these days, when I plan to make a crepe, I end up filling it and turning it into a blintze.  I have no regrets. 

Recently, I found that I am yearning for more savory than sweet.  This may have something to do with all the baking groups, I joined,  How much sweet can one “endure”? 

As a result, this is a broccoli crepe filled with a mixture based on a thick vegetable soup with some interesting additions.

Broccoli Crepes

Ingredients:

3/4 cup chopped frozen broccoli

2 scallions, chopped

1/2 orange pepper, chopped

1/2 cup brown rice MIX (gluten free)  (2 cups brown rice flour, 1/3 cup tapioca flour, 2/3 cup potato starch)

2 eggs

1/4 cup Rice Milk

1/8 teaspoon salt

Method:

Combine broccoli, scallions, bell pepper, rice flour mix, salt eggs and milk.

Mix until well blended.

In a crepe pan or small skillet, spray cooking oil.

Cook on low flame until slightly browned. 

Turn over and cook for about one minute more.

I keep a round pan, on the side and pile the crepes in there.

Now for the filling.  There are three recipes involved and there is no reason for you to try to make this.  You can empty your fridge.

These are two of the three recipes:

Speedy Soup

Herbed Cashew Rice

The third, I don’t believe I blogged.  It is an eggplant, tomato saucy dish.

I emptied about a cup of the rice and a cup of the eggplant into the soup.  At this point the soup was quite thick and I place a tablespoon on a crepe and rolled it up and served it.

If it needs warming, put in the oven at 200 degrees for a few minutes or microwave for no longer than a minute on a middle number.

Please go and visit Amy of Slightly Indulgent Tuesdays for loads of gluten free recipes.  Another great place to visit is Tuesdays at the Table and Tempt my Tummy Tuesdays.  Friday Favorites is fun to visit.