1 lb Salmon Fillet
3 lemons, thinly sliced rounds
8 oz baby portobello mushrooms
2 tbsp butter
1 tbsp minced garlic
2-3 tbsp brown sugar
1 fresh rosemary sprig
olive oil
salt and pepper
Preheat oven to 375 degrees.
In a baking dish, coat the bottom with olive oil (approximately 2 tbsp). On top of the olive oil, layer the sliced lemon rounds; the salmon is going to sit on top, so when spreading them out, keep them in the shape of the salmon fillet. Top the lemon slices with the salmon fillet. Coat the salmon with olive oil (approximately 1.5 tsp). Add the mushrooms around the salmon. Cover the salmon and mushrooms with a generous amount of salt and pepper, the minced garlic, and then top with butter…when adding butter, “break” apart the butter into little cubes. This will cover more area and allow the butter to melt and spread. Cut or tear the rosemary sprig into about 6 one inch pieces; top the salmon with the rosemary. Finally, add the brown sugar to the entire dish, sprinkling throughout. Cover with a lid or aluminum foil.
Bake for 25 minutes.
**When I made this, the lemon flavor was stronger than I liked, so I added more brown sugar once it was finished baking and parmesan to the top of the salmon. I then covered the dish with aluminum foil allowing the brown sugar to infuse the salmon as it rested.
2 Baking/Russet Potatoes
2 tbsp Melted Butter
Salt and Pepper
Aluminum Foil
Preheat oven to 400 degrees.
Melt about 2 tbsp of butter. Lay baking potatoes in aluminum foil (we are going to wrap the potatoes with this foil, each one separately, so enough foil to cover the entire potato). Coat potatoes with melted butter, salt and pepper. Wrap potatoes with foil and bake for about an hour. **It may take more or less time depending on the size of the potatoes.
1 bundle baby asparagus
1 tbsp olive oil
2 tbsp butter
1 tbsp minced garlic
salt and pepper
Preheat oven to 375 degrees.
In a nonstick baking dish, add the asparagus, olive oil, minced garlic, and generous amount of salt and pepper. Mix asparagus so that all pieces are coated with seasoning. Add butter (cubed into small pieces) to asparagus, cover and bake for about 10 minutes.
***Bake longer if a more tender asparagus is desired.
1 tsp parsley
olive oil
salt and pepper
melted butter (for coating filets while they grill)
**Filets are my favorite cut of meat, so I season lightly as to not lose the natural flavor.
Coat the filets with olive oil, parsley, salt and pepper; make sure to evenly distribute ingredients to both sides. Let the filets rest at room temperature for about 20 minutes.
If using a gas grill, the temperature needs to be set on medium high heat. Cook filets for about 9 minutes per side (6-5 minutes for rare). To keep the integrity of the steaks, it is best to only flip them once. If using charcoal, heat coals to high heat. Cook steaks for 8 minutes per side (5 minutes for rare) flipping steaks only once.
Grouchy's 