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| Whiskey-Soused Salmon |
In the interest of avoiding the Internet for a while, I decided to finally go through all of the recipes that I have clipped from magazines and newspapers over the years. I got the idea from reading some of my aunt’s Cooking Light magazines that she let me read at the cabin. I was so inspired by the magazines I decided to get my own subscription. The recipes they feature are right up my alley. Great quality ingredients cooked in creative and healthy ways. There were so many recipes I wanted to try, it reminded me of all the recipes I have stowed away from other magazines and publications.
I have kept them all relatively organized in a binder, but it’s still hard to shuffle through the piles and piles. I decided to categorize and catalogue them in Excel. When I’m done typing up all the titles in Excel, I’m going to paste the clipped recipes onto paper in their categories and put them in a binder. The Excel spreadsheet will be the table of contents, making it so much easier to see what recipes I have. It’s been a lot of fun so far. I can’t wait to try some of these recipes. Hello, Pappardelle with Butternut Squash & Blue Cheese, Zucchini with Quinoa Stuffing, and Maple-Bourbon Glazed Salmon! Why haven’t I done this sooner?
Already this week I got started making some of my clipped recipes. One was from the newspaper just last week. Whiskey-Soused Salmon. I didn’t make the side of boiled potatoes and broccoli, choosing instead to serve it with a rice pilaf and salad. After tasting it however, I think it would be amazing with roasted potatoes and steamed broccoli, drizzling the sauce over everything. YUM! This recipe definitely meets my recipe trifecta: 1) easy 2) healthy 3) delicious. I love when the salmon is seasoned just right and you get that brown crust from the searing. Heavenly. I will make this again. For convenience, I’m writing the recipe below.
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| Banana Bread with Cinnamon Crumble Topping |
The other recipe I made is one I’ve made many times before. Banana Bread with Cinnamon Crumble Topping from Bon Appetit magazine. It is fabulous, with the sugary topping and the honey baked in. I usually replace half of the flour with whole wheat flour and reduce the sugar to 3/4 cup. You won’t notice a difference.
Whiskey-Soused Salmon
adapted from Linda Gassenheimer, McClatchy Newspapers
serves 4
Ingredients
1/4 cup light mayonnaise
1 tablespoon lemon juice
1 tablepoon whiskey
cooking spray, preferably olive oil
4 (4 oz.) salmon filets, skinless
salt and fresh ground pepper
Directions
- Prepare the sauce: In a small bowl, whisk together the mayo, lemon juice and whiskey. Set aside.
- Heat a nonstick skillet over medium-high heat. Spray with olive oil spray. Add salmon and saute 4 to 5 minutes on each side.
- Serve salmon with sauce spooned over top.
