Recipes and News from our Family
Ingredients:For Salmon:2 lb salmon filletKosher saltExtra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)½ lemon, sliced into roundsParsley for garnishFor Lemon-Garlic Sauce:Zest of 1 large lemonJuice of 2 lemons3 tbsp extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)5 garlic cloves, chopped2 tsp dry oregano1 tsp sweet … Read more
Ingredients:For Salmon:2 lb salmon filletKosher saltExtra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)½ lemon, sliced into roundsParsley for garnishFor Lemon-Garlic Sauce:Zest of 1 large lemonJuice of 2 lemons3 tbsp extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)5 garlic cloves, chopped2 tsp dry oregano1 tsp sweet … Read more
Ingredients:2 tablespoons red wine vinegar2 teaspoons minced shallotSea salt and freshly ground black pepper to taste7 tablespoons extra virgin olive oil4 ounces haricots verts (about 1 1/4 cups), trimmed2 ounces sea beans (about 2/3 cup), trimmed2 tablespoons chopped Italian parsley4 6-ounce fillets wild salmon, skin on Directions:In a small bowl, combine the vinegar and shallots … Read more
Dona Foltz 1 can salmon, boned and flaked 2 teaspoons butter 2 teaspoons flour 1 cup milk 1/2 teaspoon salt 2 teaspoons parsley 3/4 cup rolled oats 2 eggs, beaten Make a white sauce. Poor over oats and salmon. Fold in Eggs. Mix well. Grease a loaf pan and bake at 350 for 30 minutes.