So yesterday was Will’s actual birthday, but I planned on cooking his “birthday dinner” (steak, homemade ice cream, etc.) today co I could have all day to figure this ice cream thing out. Well, I felt bad not having anything on his actual birthday so we had a healthy dinner that could still be considered special. For those that do not know Will’s family is into hunting and his brother recently brought us some fresh caught salmon from Alaska. Hello….. fresh salmon equals tasty and FREE. Below are the recipes and links to the pre-birthday dinner, enjoy!
*recipe can be found at CookingLight
- 3 tablespoons brown sugar
- 3 tablespoons bourbon
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon fresh lime juice
- 3 garlic cloves, minced
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless salmon fillets
- Cooking spray
- 1/4 cup thinly sliced green onions
- 1 tablespoon sesame seeds, toasted
Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds. (We cooked outside on the grill and placed skin side down on ungreased foil. When ready to flip we turned salmon, top side down, on greased foil. The skin will stick to the bottom foil just discard).
*recipe can be found at Pioneerwoman
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste (we had thyme)
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. (we were impatient, but try to wait until they are very tender)
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown
* recipe can be found at allrecipes
I posted this recipe awhile back so click on title to link you to the original recipe! It is SOOO GOOD!!