True 2

Maple Glazed Salmon 
Parmesan Roasted Red Potatoes


“The best laid plans of Mice and Men…you know how this ends.  This past weekend was the first International Incident blog party and needless to say life got in the way.  However just because I missed all the fun doesn’t mean you have to.  So please bounce on over to Jeroxie and see all the amazing hot dogs that are being offered this month. I was able to prepare my delicious Vegan Black Bean Dogs and chances are they will eventually find their way here…but until then how about salmon mousse?
Hopefully this delicious meal will make a suitable replacement for the missing dogs.  There is something about the smell of maple syrup that just says warm and home and comfortable, so perfect for the winter weather that keeps coming this way.

Ingredients for salmon:
– 2 6oz servings of salmon
– 1 tbsp olive oil
– 5 tbsp maple syrup
– 1 tbsp butter
– salt and pepper to taste 

1. Preheat oven the 350 and lightly grease a small roasting pan
2. Heat a small sauce pan over medium heat.  Add the butter and partially melt before adding the olive oil and maple syrup.  Allow mixture to simmer and then turn to low heat, stirring to prevent sticking.
3. Use a pastry brush to lightly glaze the fish on both sides.  Place on the roasting pan scales down and cook 10minutes.  Reglaze the fish and then cook for an additional 10 minutes scales up.  Glaze one more time then cook salmon for a final 10minutes, scales down, until the fish is a nice medium.  

Ingredients for the Roasted Potatoes
– 1 lb red potatoes, halved
– 3 tbsp olive oil
– 1/2 cup Parmesan cheese, divided
– salt and pepper to taste

1. Preheat oven to 350.  
2. Toss the red potatoes in the olive oil along with half of the cheese.  Place in a medium size casserole dish and cover.  Bake for 40minutes.
3.  Remove from oven, stir, and add the rest of the cheese.  If the potatoes are sticking add a little more olive oil and stir.  Do NOT cover and place back into oven and bake for a remaining 20minutes, until the cheese starts to brown. 

So far 2011 has been an interesting year, and for the most part I’m looking forward to seeing what else is in store.  Hopefully more delicious cooking adventures and some more baking treats!

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