Cucumber Dill Salmon ~ pan seared salmon topped with a creamy cucumber dill suace. Light, easy, healthy weeknight dinner ready in just 20 minutes.Repost: recipe remains the same.
With the holiday season coming, I really try to eat a little lighter before the onset of all the goodies. Emphasis: try.
That means incorporating recipes like this Cucumber Dill Salmon. Pan seared salmon, topped with a tangy, creamy cucumber dill sauce made all in the same skillet.
Light, easy 20 minute healthy weeknight dinner so elegant you can easily entertain with it.
A few ingredients come together to form the cucumber dill sauce ~ sour cream, heavy cream and mayonnaise are not among them.
Honey Teriyaki Salmon ~ easy stovetop recipe. Pan seared salmon topped with delicious 4-ingredient honey teriyaki sauce made all in one skillet. Dinner in under 20 minutes.
My freezer is currently packed — and I do mean packed with salmon. You could say I’m up to my gills. I couldn’t resist.
Both the Honey Teriyaki Salmon and the rich glaze cook in one skillet. The whole dish comes together in just 20 minutes so it’s fast enough for busy weeknights, but its big bold flavor makes it gourmet enough for company.
This Mini Crab Cake Appetizer shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #Chardonnation #SpringWine #CollectiveBias
How do you choose a bottle of wine? A cute label has caught my eye more than once, but I’ve gotten zapped on that method because cute doesn’t always translate into flavor.
Notable Wines launched this spring the first ~ and only ~ wines that highlight their flavor profiles on the front of the bottle so you know what’s inside even before the first sip.
I love a good white wine ~ especially going into the summer season so I was anxious to try both the California and Australia varieties. They didn’t disappoint and both paired really well with this Mini Crab Cake Appetizer ~ gently crisp outside, lumps of tasty crabmeat inside with a little dollop of horseradish mayo sauce on top. You might say everything hit just the right note.
I’ve probably told this story before, but in my single girl days I lived on Taco Bell cuisine ~ it is considered cuisine, right? I have no shame in saying this. It was cheap (still is) and good (still is) and in those days I wasn’t much of a cook. Win-win-win. I had a couple of favorites from that neon lit menu board that saw me both at meal time and for late-night snacks. One favorite was the bean burrito. The other was the bean tostada. Are you seeing a pattern? Though I still have a sincere appreciation for Taco Bell, my tastes have evolved (thankfully) and so have my cooking skills (“yes, thankfully” said my family in a loud chorus!) but I still love a good tostada, especially this Shrimp Tostada.
We’re winding down our vacation here in Key West. It’s been so much fun and we’ve enjoyed
some way too much really great food – mostly seafood with a bit of Cuban cuisine as well – and, oddly enough a spicy chicken nacho from a Mexican restaurant within walking distance. #lovemexicanfood. We actually eat a lot of seafood at home as well. My husband makes a mean lightly breaded and fried yellow lake perch dinner (is it still seafood if it comes from the lake?), complete with hand-cut french fries and cole slaw. My Pan Seared Sea Scallops are sort of legendary (in my mind anyway ~ that counts, right?). Today though, I’m all about Creamy Seafood Pasta.