Lemon Butter Salmon with Spicy Potatoes

I totally got married under false pretenses. I thought I was marrying a terrible cook. On our first date, he couldn't even tell the difference between lettuce and cabbage. I thought I was doomed to a lifetime of cooking myself, or tacos (without lettuce).

Then one morning he made me an omlette. It was amazing. Way better than I could have done in a million years (eggs and I aren't friends). I though, ok, not a great cook, but breakfast he can do.

Then one night, he announced that he was making dinner. He made peppercorn steak with foil-grilled yams, peppers and red onions. Who was this man?

Then one day, he said he wanted to make salmon. Not being a seafood fan, I told him fine but I wasn't going to eat it. Well, let me tell you, that man converted me. He made the best, moistest salmon I have ever had. I don't know what's gotten into him, but I really hope it stays there.

Lemon Butter Salmon with Spicy Potatoes

• 4 center cut salmon fillets
• 1-2 lbs baby red potatoes
• 2 tbsp olive oil
• 1 head garlic, minced and divided
• 3 tbsp butter
• 1  1/2 tsp roasted red pepper flakes (more or less, depending on how spicy you like)
• juice from 2 lemons
• salt and pepper

Preheat oven to 350 degrees.

Chop up your potatoes into bite sized pieces and put in large bowl.

Add olive oil, half (or so) of the garlic, red pepper flakes, and salt and pepper (to taste).

Line a baking sheet with tin foil and dump potatoes on.

Bake for about 45 minutes or until soft and crispy.

Once your potatoes are in the oven, line another baking sheet with parchment paper.

Put your salmon fillets on, skin side down.

Salt and pepper your salmon.

Melt the butter and add the rest of the minced garlic.

Using a brush (if you have one) brush garlic butter on top of the fish.

Squeeze lemon juice on top of that, using 1/2 a lemon per fillet.

When the potatoes only have 15 or 20 minutes to go, put your fish in. Salmon is a fatty fish and has a short cooking time.

Remove, and enjoy!

-Jessica

lemon raspberry cupcakes

Usually when I bake, or crave a treat, I go for chocolate. But, today was so sunny and bright, (which is a big deal in Washington in January), and I just felt like something light and fluffy.  What is lighter and yummier than  raspberries and lemon? So, here is my concoction:

Lemon raspberry cupcakes

• 24 vanilla cupcakes ( I am still in search of an awesome recipe....if you have one, pass it along!)

   Filling:

• 2 cups heavy cream
•  2/3 cups powdered sugar
• 1 cup raspberries

Frosting:

• 1/4 cup butter
• 1/4 cup shortening
• 1 tsp. vanilla
• 4 cups powdered sugar
• 1/3 cup milk
• 1/2 cup prepared lemon curd

Lemon curd:

• 1/3 cup freshly squeezed lemon juice
• 3/4 cup sugar
• 3 eggs
• 4 Tbsp butter
• 1 Tbsp lemon zest

whisk together eggs, sugar and lemon juice.  put in double boiler and cook for about 10 min. (or until thick like sour cream) while stirring constantly.    Remove from heat, and add butter and lemon zest. stir it up. (it is soooo yummy!)


Directions:

Whip together whipping cream, and 2/3 cup of powdered sugar. When stiff, fold in raspberries.

Cut tops off cupcakes.  Pipe a large dollop of filling onto bottom of cupcake.  Place top back on.

Cream together butter, shortening, vanilla and milk. Add powdered sugar and beat until creamy. Add lemon curd, and beat until creamy. 

Pipe onto cupcake, and add a raspberry and some lemon zest for prettiness.

-Leah

Lemon Bars

Have I mentioned I love lemon? I may have. Like in my previous post. This is the beginning of a lemon addiction, I tell you. Just so you're prepared.

I wasn't even planning on making these today. I was going to make a chocolate pie, because my book club is discussing "The Help" by Kathryn Stockett today, and if you've read it, you know why I should make that pie. But then I was walking through the grocery store and these lemons jumped into my cart. It was really quite phenomenal. I've never before seen fruit that can move of its own accord, but I tell you, these lemons did. 2 hours later these were in my oven. It's a pretty good thing I have somewhere to bring them tonight, because if I didn't, I would be eating them all. The hubs doesn't get my love affair with cirtus fruit. Anyway, I will make a chocolate pie later, I promise. But for today, I'm sticking with these. They grow lemons in Mississippi, right?

Pinterest was good to me. I found several recipies that looked good, but I liked the look of these from here.

-Jessica

Lemon Loaf

Is there anything better than lemons? I dare you to find another fruit that tastes just as good with salmon as it does caesar salad. Or one that is refreshing enough to make into a drink to cool you down on a hot day, and yet is just as delicious in a pie, a cake, or a bread? Good luck. I think that lemon takes the cake. Or in this case, the loaf. A good friend of mine gave me this fabulous recipe.

One the holidays are over, I am completely done with winter and impatiently awaiting the spring. Well, summer really, but I'll take what I can get. I can't wait for the cherry blossoms, daffodils, blue sky...the list goes on. For me, lemons and spring go hand in hand. I think it must be something to do with the fresh yellow colour. Or maybe the association comes from a lifetime or spring cleaning with lemon scented cleaning products. Either way, bring it on. I am waiting.


Easy Lemon Loaf

1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup milk
3 cups all-purpose flour
2 tsp baking powder
dash of salt
1/2 cup granulated sugar
2 tbsp lemon juice

- Preheat oven to 350 degrees
- Mix all ingredients up to salt in a mixer or with beaters.
- Generously grease 2 loaf pans with butter or non-stick spray.
- Pour mixture into pans and bake for 45-60 minutes, until a knife comes out clean.
- Immediately after removing from oven, combine 1/2 cup of sugar and lemon juice, poke holes in the loaf with a toothpick, and pour lemon sauce over loaves.
- Leave in pan to cool for about 15 minutes before removing.

Eat it and think of spring!