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The Easiest, Most Delicious Salmon You Will Ever Make

5/15/2018

 
This mild Spring in the Pacific Northwest has us already enjoying all the foods we love from the garden and  the sea.  Salmon is a staple here because we have easy access to  fresh, wild-caught varietals for many months of the year.  Although there are endless ways to prepare this fish, we like a simple recipe so it enhances rather than masks the delicious fresh flavors. This salmon recipe is just 3 ingredients (and salt & pepper).
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Here's what you'll need:
  • Fresh, wild-caught salmon - this was Coho from Alaska
  • A lemon
  • Butter - we used Kerrygold Irish Butter
  • Fresh rosemary stalks (always in our garden!)
  • Good rocky salt (sea, himalayan, etc)
  • Fresh ground pepper
  • Foil - heavy duty works best
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Here's what to do:
Use your own estimated quantities based on how big a piece of fish you're cooking.
  • Cut your lemon into wheels
  • Cut your butter into pats
  • Cut and rinse several rosemary sprigs
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  • Place your salmon on a piece of foil big enough that can wrap around fish and form a tent
  • Salt & pepper the salmon
  • Place butter pats on salmon - this goes a long way, you don't need a lot
  • Place lemon wheels on top of butter
  • Place rosemary springs on top of lemon
  • Wrap the foil around the salmon by lifting excess foil and rolling edges to create a pouch, tightening any openings.  You want to leave some room for the steeping of the ingredients.
  • Bake at 350 in oven for 30 minutes, or on BBQ for 20 mins (medium).
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Serving Your Delicious Salmon

We love to choose other things that are fresh and simple—especially in this optimal harvest season, let the the natural flavors of good food shine through! We made a simple wild greens salad with heirloom tomatoes and good olive oil. Local crusty bread with butter. Our sweet potatoes fries recipe is below = bonus*.
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Remember to treat any meal as special and use your beautiful dishes - our glass serverware and dinnerware are all hand-washable and meant to be enjoyed!
*Salad in Slash Bubble Bowl
*Bread served on Glass Plate
*Salmon & fries served on Glass Rectangular Zig Zag platter
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Sweet Potato Fries
  • Preheat oven to 400
  • Peel a sweet potato & cut into strips
  • Put a big tablespoon of coconut oil on baking sheet
  • Put sheet in oven for 5 mins so coconut oil melts - take out
  • Toss sweet potato strips in oil on baking sheet
  • Sprinkle with your favorite spice mix - Trader Joes BBQ seasoning is amazing for these
  • Bake & watch - after 10 mins, toss around - take out when edges start to crisp (approx 20 mins)

ENJOY!

Savory, Easy Tomato & Mushroom Soup

9/19/2017

 
If you grew tomatoes this year, you know it's that time when it takes more than some salads and sandwiches to use the massive harvest that's happening within the last few weeks (up here in the Pacific Northwest anyway!).  Fresh tomatoes in a bowl on the counter is a favorite sight, and it gets our cook's creativity flowing.
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Tomatoes shown here in our Slash 10" Bubble Glass Bowl in Gold.
Tomato Soup is always on our list because it's so simple and only takes a few ingredients to make it delicious. We decided to also add mushrooms this time because it feels like Fall this week and it makes the soup slightly heartier.

Our simple recipe follows and please leave comments on how yours turns out, or if you want to add your own variations on Tomato Soup or any other tomato recipes!

RECIPE INGREDIENTS
  • 1.5 to 2 quarts tomatoes (we used small-to-medium tomatoes and used about 15-17)
  • 10 0z of sliced mushrooms (any kind) - Trader Joes has 10 oz bags already sliced
  • 1 quart reduced sodium Swanson Chicken Broth (the most flavorful broth we've found)
  • small onion - big chop
  • 5 cloves garlic  - big chop
  • 2 tablespoons coconut oil (love this flavor but you can use a neutral olive or vegetable oil)
  • 4 bay leaves
  • Salt & pepper to taste
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INSTRUCTIONS
  • Pull the green stems off the tomatoes and cut in half.
  • Chop onion and garlic.
  • Heat coconut oil over medium heat. Add onion and garlic.
  • When onion and garlic have browned, add mushrooms. Stir and cook through another 5-7 minutes, until mushrooms start to brown.
  • Add chicken broth, tomatoes and bay leaves. Heat through then lower heat to medium low.
  • Let simmer for 30 minutes.
  • Turn off the flame and remove the bay leaves with a slotted spoon.
  • Puree with an immersion blender.
    (you can do a standard blender but this is so much easier.  If you do a standard blender wait until it cools so you don't risk burning yourself.)
  • Puree the soup until smooth. Salt & pepper to taste.
Serve with some crumbled feta or goat cheese on top and some side crackers. Enjoy!
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Tamara Childs products shown (with Shop links):

10" Slash Bubble Glass Bowl in Gold (tomatoes)
6" Solid Bubble Glass Bowl in Starburst (soup)

5" Slash Bubble Glass Bowl in Gold (crackers)
10.25" Wine Glass with Gold Zig Zag pattern on ball

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Tamara Childs 6" Bubble Glass Bowl in Starburst

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