Garlic Lemon Butter Salmon

I am going to be completely honest, I HATE SALMON. I know it’s healthy, high in omega-3s, better than red meat in your diet, etc. I am like a lot of people who think Salmon is very fishy. Turns out if it tastes that strong then it probably isn’t real fresh however…. I just didn’t like it. 

My husband is the one who wanted to eat more salmon. It is an expensive fish, especially if you buy it fresh and wild caught is the best type to get. Now being on a budget, we got 16 oz Wild Caught Pink Salmon bags at Aldi for $ 3.99 on sale. It contained 4 portioned cuts of fish. It worked well to go from frozen to finished in less than 25 minutes. Of course you can use fresh totally up to you. 

This recipe is a keeper since it made change my mind ( and taste buds) of something I hated eating. Maybe it will change your mind too. 

Tools Needed 

  1. Oven preheated at 375 degrees F 
  2. Knife and cutting board 
  3. Ramekin for mixing sauce
  4. Aluminum foil 
  5. Cookie sheet or pan


Ingredients

  • 4 tablespoons County Crock Spread melted
  • 3 tablespoons fresh squeezed lemon juice 
  • 4 cloves of garlic minced 
  • 1/2 teaspoon finely ground Oregano 
  • 1/4 teaspoon Onion powder 
  • 1/8 teaspoon Black pepper ( plus to season to taste)
  • 1/2 teaspoon Salt (plus to season to taste)
  • 4 pieces of Salmon 

Directions 


1. Mix the melted spread, minced garlic, lemon juice, Oregano, black pepper, salt, and onion powder. Mix well.


2. Season the salmon with salt and pepper to taste. 


3. Add the garlic lemon butter mix to the Salmon.


4. Wrap individually and add to oven at 375 degrees F for 20-25 minutes. 


5. Serve with mash potatoes and broccoli. Add some of the juice garlic lemon butter. Delish! 

Lunch will definitely be leftovers. 

Enjoy!

Ericka 

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Honey bun cake 

With all the sickness and stress going around, I have been pretty lax about blogging. However, I have been trying new recipes and this is one I have made twice in one week.

I saw this on a blog follow on Facebook  from Bette Mills. I just simply made it my own! 

 

I tried this with butter cake mix and yellow cake mix and I like the first the butter recipe  better….

This cake is very versitile, whether you are making it for an event or just to accompany a cup of coffee.

 Here is what I used.

Ingredients 

1 box butter recipe cake mix

4 oz of sour cream

4 large eggs 

7 tablespoons of softened unsalted butter 

1 cup light brown sugar 

2 teaspoons of cinnamon 

2 cups confectioners sugar 

1 teaspoon vanilla

2 table spoons milk 

Tools needed 

9″ x 13″ pan 

Fork or wisk

Spatula

Small bowl

Large bowl

Oven heated to 325 f 

Directions 

Take the sour cream, butter, and eggs and mix together until combined.

Mix in the cake mix and stir 50 times by hand 

Put half of the mix in the greased pan and spread evenly.

Mix the brown sugar and cinnamon together and spread across the pan evenly. Take the fork and make swirls.

Add the remainder of the cake mix to the pan, spread it evenly and place in a 325 degree  f oven for 40 minutes.

Remove from oven and set aside.

Take the confectioners sugar, vanilla and milk and stir together should have a thicker consistency. If it is runny add a little more sugar. 

Put the icing on the cake and let sit for about 5-10 minutes for icing to harden.

Cut and serve …. Enjoy ! This cake is a keeper !