Opa!

Greek + Salmon = Opa!

I was grocery shopping today and Matt had asked for Peach Mango Salsa Salmon for dinner tonight. As I really didn't want it so while I was shopping I was keeping my open for something to do with the salmon other than the salsa. First I came to the canned diced tomato. I never buy these but they were buy 1, get 1 so I picked up two. I knew I had basil at home so I figured I would get some mozzarella and make a caprese salmon. Then I came to the perogies and noticed they had a new one- feta spinach. Feta instantly set off my greek alert and in a snap I had my salmon recipe

I am not a horn tooter but I outdid myself this time. Matt and Ansley loved it too.


Greek Salmon

fillets of salmon
diced tomatoes
greek olives
feta
basil

Layer in glass casserole dish in the order the recipe states. Bake for 30 minutes at 375 or until done.

Eat up!

(and don't worry- the Caprese Salmon will be served within a few weeks)

Another Basil Mishap

It was really windy tonight and my basil plant fell over. It broke like 4 limbs off so instead of the lemon dill salmon we were planning on having we ended up having Loaded Salmon (help me come up with a new name for that one). I topped the salmon with garlic, white wine, mozzarella (shaved from one of Ansley's cheese sticks!) and TONS of basil. It was amazing!!!!

Oh #$!%, no lemon!

Went to make lemon dill salmon tonight and we were out of lemons. I called 2 people and they both had lemon juice but no lemons (and we all know that is just not the same). So off I went to the pantry to try to invent something. Here is what I came up with...

Honey Dijon Crusted Salmon with Bacon
1 part honey
1 part dijon mustard
french fried onion rings, crushed
cooked bacon (one slice per piece of salmon)
salmon

Mix the honey and dijon mustard, spread over salmon. Lay one slice of bacon across each piece salmon, sprinkle with onion rings.

Bake @ 375 for 30 minutes.

Yum