Thursday, February 16, 2012
Santa Fe Salmon and an award
Before I tell you about this yummy fish dish, I have to say thank you to Bobbi Marshall at Bam’s Kitchen for nominating me for a Reader Appreciation Award. Bobbi currently lives in Asia and her blog features “unique international dishes that even teenagers will enjoy”.
According to Bobbi, the rules of this award are to:
. Award your top (up to 6) bloggers who have commented the most.
. Be thankful.
. You cannot award someone who has already been awarded and you cannot give the award back to me.
. Don’t forget to tell the bloggers you’ve awarded.
. If you don’t want to pass on this award, just admire it.
I’m nominating four fellow food bloggers. I don’t think they’ve been nominated before, but even if they have, they deserve it again. Super bloggers! Check them out and let them know I sent you.
1 ~ Choc Chip Uru from Go Bake Yourself. Choc Chip Uru is a favorite not just because she bakes, or just because she specializes in chocolate, but also because she has a wonderful way with words. CCU is an Australian high school student and will awe you, I’m sure, as much as she does me.
2 ~ Anna and Chelsea from Hidden Ponies. Sisters Anna and Chelsea share recipes, including lots of sweets and bits of their family life with their readers. They often invite other family members, just as talented with food and writing, to guest post on their blog.
3 ~ Jay from Tasty Appetite. If you appreciate foods from India, like I do, you look forward to reading Jay’s blog and trying out her many recipes, including lots of vegetarian offerings.
4 ~ Cory from Zesty Cook. Zesty makes the best hardy foods yet isn’t afraid to experiment as evidenced by his recent Gluten Free Oatmeal Chocolate Chip Cake with Cream Cheese Frosting.
So thanks again to Bobbi for the nomination for a Reader Appreciation Award, and now on to the recipe.
I absolutely love salmon. Talapia is good, so is tuna, but salmon has to be my favorite. I’ll eat it plain or doctor it up when the urge hits me. This is a very simple recipe created to use up the Philadelphia Santa Fe Blend Cooking Crème in my refrigerator. Just a few ingredients and a few steps take this dish to a higher state of deliciousness.
SANTA FE SALMON
(Serves 2 ~ multiply ingredients to serve more according to your needs)
1 tablespoon Extra-Virgin Olive Oil
6 ounces Salmon, cut into bite-size pieces
1/4-pound Brussels sprouts (cleaned, ends cut off and each Brussels sprout cut in half)
2 Roma (plum) tomatoes, each cut in 3-4 wedges
Philly Cooking Crème, Santa Fe Blend
1. Heat EVOO in saucepan large enough to accommodate all ingredients.
2. Arrange salmon, Brussels sprouts and tomatoes in pan and drizzle all with lemon juice. Toss lemon in pan, too.
3. Sprinkle tomatoes with dried basil
4. Cover and cook 4-5 minutes over medium-low heat.
5. Remove salmon and set aside. Continue cooking vegetables 4-5 more minutes until Brussels sprouts are easily pierced with a fork or sharp knife.
6. Remove lid, return salmon to pan and stir in 1-2 tablespoons Cooking Crème.
7. Microwave additional Cooking Crème for 15-20 seconds (while salmon and vegs stay warm in pan). Serve at table with salmon.