lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, October 25, 2013

Slow Baked Salmon with Lime Cream

Slow Baked Salmon with Lime Cream
Slow baked salmon was served at my wedding, that is how much I adore it (recipe here.) My friend Courtney had a dinner party for my birthday and prepared this amazing slow baked salmon. It was cooked on a bed of onions, which added this wonderful flavor to the fish. She prepares it with lemons, but I had a bunch of limes leftover from Key Lime Pie, so I decided to switch it up. It was equally good. And drumroll....Miss F tasted it AND liked it. I am so thrilled she finally tried fish and that it was my favorite fish, salmon. Courtney got the recipe from Steamy Kitchen, which provides a multitude of ways to prepare slow baked salmon.
Slow Baked Salmon with Lime Cream

1 onion, sliced
2 limes, one sliced and one juiced
2 tablespoons olive oil
1 teaspoon salt, divided
¼ teaspoon pepper
1 ½ teaspoons cumin, divided
½ cup sour cream
¼ teaspoon sugar

Preheat the oven to 250 degrees. While the oven is preheating, set the salmon out to come to room temperature. Arrange the onion slices and lime slices on the bottom of a baking dish. Place the salmon on top of the onion and limes. Brush each filet with oil. Sprinkle with ½ teaspoon salt, pepper and 1 teaspoon of the cumin. Bake for 30 minutes.

Whisk together the sour cream, lime juice, ½ teaspoon salt, ½ teaspoon cumin and sugar together. Top the cooked salmon with the lime cream.
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