prep time: 10 min. + 30 min. marinate      cook time: 8-10 min.      total time: about 50 minutes      yields 4 servings3583450_-chef-johns-baked-lemon-pepper-salmon-photo-by-allrecipes

ingredients
3 T lemon juice
1-2 T ground black pepper
3 T mayonnaise
4 tsp dijon mustard
1/8 tsp cayenne pepper (or red pepper flakes)
5 (8-ounce) salmon fillets (about 1.25 in. thick), boned, with skin on
sea salt to taste

directions

  1. whisk together lemon juice, black pepper, mayonnaise, mustard, and cayenne/red pepper flakes in a small bowl. spread mixture over fillets on a plate.
  2. cover with plastic wrap and refrigerate for at least 30 minutes.
  3. preheat oven to 450*F. line a rimmed baking sheet with aluminum foil and spray with oil to prevent sticking.
  4. transfer fillets to prepared baking sheet. try not to let lemon-pepper mix pool around base of fillets, if possible.
  5. sprinkle with sea salt and bake until salmon just flakes with a fork, 8-10 minutes.

source – allrecipes.com magazine, pg. 13

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basic potato salad

May 21, 2013

makes 8 servings       total time: 45 minutes

ingredients
3 lbs (~4-6 potatoes) waxy potatoes (such as yukon gold or new), scrubbed and cut into 3/4-inch cubes
3 scallions, diced
1 stalk of celery, diced
ground pepper
1/3 c vinegar (a little less)
salt
dill
3/4 cup mayonnaise

directions

  1. set a large pot with a lid on the stove and add salted water; bring to a boil.
  2. place potatoes in pot and cover. reduce heat to a gentle simmer. boil potatoes, gently tossing occasionally, until tender, 15-20 minutes.
  3. meanwhile, in a large bowl, combine vinegar, scallion, 1 tsp coarse salt, 1/4 tsp pepper, and a sprinkle of dill.
  4. add hot potatoes to vinegar mixture; toss to combine. be careful not to mix too much otherwise the potatoes will become mashed potatoes. cool to room temperature, tossing occasionally.
  5. add mayonnaise to cooled potatoes; mix gently to combine. serve, or cover and refrigerate up to 2 days.

source

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ingredients
1 c mayonnaise
2-3 tsp yellow mustard
1 tsp dijon mustard
1/4 tsp dill
cherry tomatoes

directions

  1. rinse tomatoes and cut in halves. put in a bowl
  2. add all ingredients  in with tomatoes.
  3. makes about 1 cup of sauce.

source – (my own photo)

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