Amazing Romances Sauteed Vegetables

This sauteed vegetable dish is appropriately named because of the cool little vegetable I found and used in it.  The vegetable is called, Romances Cauliflower,  it's basically a mix or hybrid of two cruciferous vegetables; broccoli and cauliflower.  This hybrid vegetable dates back to the sixteenth century and is very aesthetically pleasing to the eye.  It also holds up well when sauteed and has a slight sweet taste.  In this dish I also used parsley root, kale stems and dark purple onion which really was a wonderful combination of flavors.  Then I used one of the kids favorite vegan/gluten free Indian Simmer Sauce which added a warm tropical coconut and tamarind flavor on such a COLD night. 
If you can't make this dish exactly you should at least try the sauces I have pictured at the bottom of this post.  They truly make dinner a breeze.  

The Romances Cauliflower adds so much texture to the plate...can you see them?

 Ingredients:

1 head of Romances Cauliflower, stem removed

4 parsley roots, peeled and cut into chunks

1/2 purple onion, diced

1 red pepper, diced

1 head of broccoli, stem removed

1/2 cup kale stems, chopped

1/4 cup Olive oil

1/2 jar of Goan Coconut Indian Simmer Sauce, pictured below

1/2 cup water

Method:

Start by sauteing onion, broccoli, red pepper, parsley root in olive oil, add the remaining vegetables and saute until almost done.  Then add the Indian Simmer Sauce and water and continue until vegetables are cooked to your liking.  Serve at once!  This fed 3 of us, so you might just add more vegetables if you have four people. Enjoy!

Here is the cool little Romances Cauliflower

I used the Goan Coconut Sauce, but these two are my favorite!

The Parsley Root

ENJOY!

  

Tiffany's Sauteed Sole & Vegetables

I've been enjoying this super easy dinner for my blood type, when the thought occurred to me..."Why am I not using this in a blog post?" So, I made the same thing I had for dinner last night for Lunch today (I think I'm addicted to this)!  It's SUPER Yummy and uses up all the stems of my Purple kale so I end up using the entire bunch of kale without throwing any part of it away.  When you are buying organic and you have two boys you don't want to waste anything...I guess this is the Swedish in me:)  Everything pictured here is edible...including my cute little XO. (Kisses & Hugs to all my super nice followers)!  Have a great day!

My super yummy lunch today!  I Love when my food is too pretty to eat!

 Ingredients/Method :

1 sole fillet, sauteed on the stove top in olive oil until just done, remove and set aside

Add 1/4 cup olive oil to the pan that sauteed the fish along with

1 cup fresh broccoli

2/3 cup purple onion, diced

2 cloves of garlic, sliced

1 cup of kale, use both the stems of the bunch and then the rest slice the leafy part

1/4 teaspoon freshly ground celtic sea salt& Pepper to Taste

Serve on top of the Fish and enjoy!  Seriously my favorite O Blood Type Diet Meal!  

Just think my boys complain about their food being decorated...I mean REALLY?

Lilly and one of her boys on this weekends hike!  SO CUTE!

Baked Honey Cardamom Salmon in Foil - AMAZING

Hope everyone's Christmas Eve and Christmas were delightful.  Our Holiday's were nice and quite which is really what I had in mind.  I did plenty of cooking and actually played around with different recipes before starting another house project.  This year my son requested a honey baked ham from the Honey Baked Ham store.  I'm not a huge fan of ham so I decided I wanted salmon and thought a honey baked version sounded delightful.  So off I started and played around with three different ones.  The one here was so amazing that I'm planning on making it on New Years Eve as well. Here's the recipe and I know you are shocked that I added cardamom for a little Swedish twist.

1 1/2 - 2 lbs Salmon

1/4 cup organic honey

1 1/2 tablespoons white wine (NOTE: only cook with something you would drink)

1 tablespoon ground Cardamom

1 teaspoon white vinegar

Freshly ground sea salt & pepper to taste

1 tablespoon Organic Maple Sugar (I buy mine from Coombs Family Farms online, this is a traditional sweetener I learned about while living in Canada for a few years)

Method:

  Preheat oven to 400 degrees F.  Take a big piece of foil and line it with a piece of parchment paper.  fold up the edges so the liquid does not run out and begin preparing the marinade.

  In a small bowl, whisk together honey, white wine, cardamom, white vinegar and salt and pepper.

Place Salmon on parchment lined foil with edges bent up and pour mixture above on top.  Be sure to re-season the fish with salt and pepper and then fold sides of the foil over the salmon completely and sealing the packed closed.  Allow to marinate in the refrigerator for 10 minutes before placing in the oven.

  Place fish in the oven for 12 minutes.  Pull fish out of the oven, open up the foil and sprinkle the Maple Sugar evenly over top the fish.  Put back into the oven for another 4-6 minutes until fish is  completely cooked and sugar has lightly browned.  Serve immediately.

Some of the Ingredients I used

Salmon Marinating

Ready for the oven

 

 

Simple Adzuki Dinner...Highly Beneficial for O Blood Type Diet

Some of you are reading this and thinking...WHAT is that?  Well, Adzuki (or Aduki) beans are most likely one of my favorites because of the health benefits they provide.  They are on the Highly beneficial list for the O Blood type diet (I should say lifestyle) and also a staple if you eat a Macrobiotic diet.  These little small red beans are a protein packed staple in my house and are known in Traditional Chinese Medicine to support healing properties for the kidney, bladder and reproductive function.  These beans are a good source of magnesium, potassium, iron, zinc, manganese and B vitamins.  They could also be considered the "weight loss bean" since they are so low in calories and fat, yet very high in nutrition content.  Did I mention these beans really don't give you "gas" either??? Well, see now I've given you a ton of reasons to eat these little guys.  This recipe I have here I came up with because I'm trying to only eat highly beneficial for my blood type.  I did place some sliced Avocado around the egg because I thought they added color.  I know...I know Avocado is on my "Avoid" list for the O blood type list.  But, all the other ingredients are on my "Highly Beneficial" list and make my metabolism run at maximum speed.

2 tablespoons Extra virgin olive oil

1/2 sweet onion diced

1/2 red pepper diced

1/2 can Aduki beans, drained

1 small clove garlic, minced

1 tomato diced

1 egg, over easy

1 tablespoon fresh parsley, minced

Few slices of Avocado for decoration if wanted and your diet allows

Method:

In a small sauce pan saute onions, garlic and red pepper in olive oil.  When onions begin to turn opaque add beans and saute another 2 minutes.  Add tomatoes and parsley and saute on low while making egg in a separate pan.  When egg is done, transfer beans to a plate and place egg on top and add avocado slices if you wish.  Enjoy!  This is crazy healthy and is quick and easy to make.

The beans

Sauteing!

Oops...I ate it all!

  

 

 

Fall Crock-pot for the O Blood Type

As most of you know from reading the blog I follow eating according to my blood type as closely as possible.  As soon as I'm not feeling my usual I start monitoring and following my food intake very strictly.  I try to eat ONLY off my "Highly Beneficial" list and will throw in a few neutral spices here and there to "SPICE" things up...OH MY REALLY BAD HUMOR, SO SORRY!  Here is my Fall Crock-pot staple that I make.  I then can use the meat during the week to feed the kids in a variety of ways, for example I'll make them burritos or something of that sort while I just stick with the warmth and hardiness of this stew for me.  I'm only telling you this because if you have children you will find they get bored and would not want to follow my meals.  So, I have to get creative for them and make it easy on myself all at the same time.  Hope you all enjoy this one.  I LOVE IT!

3-4 pounds boneless grass fed beef

olive oil

2 cups onions sliced

1 cup carrots (this is a neutral...but for the kids)

1 cup Parsnips, cut into chucks

2/3 cups turnip, cut into chucks

3 sweet potatoes, cut into chunks

1 tablespoon fresh ginger,  cut into pieces

1/2 cup red wine

Salt & Pepper to taste

Springs of rosemary for in the crock-pot, and fresh one to decorate your dish when serving:)

Browning the meat: Make sure the meat is thoroughly dry with paper towels - Damp meat WON'T brown!!!  Place olive oil in the pan about 1/4 cup (depending on the size of your pan), next place your dry meat in the hot oil and brown in batches, Turing the meat as needed! Add more oil as needed until you are finishes.  Transfer all the meat into a crock-pot.

Vegetables: Next, keep the pan you just browned the meat in and add fresh oil (just dump the old oil out). Then place the vegetables (Onion, carrots, turnip, ginger) and saute until still hard but a little brown.  Place this in the crock-pot.

Assembling:  Now, skim any remaining fat (oil) out of the pan and poor the red wine in and allow it to boil down a little.  Poor this into the crock-pot.  Now add the remaining ingredients into the crock-pot (Sweet-potatoes, rosemary, salt and pepper).  Stir lightly, place the lid over top and allow to slowly cook for 6-8 hours (depending on your crock-pot).  ENJOY!  I give the kids crusty bread on the side because they can have the wheat!  I on the other hand STAY AWAY from the bread!

 

 

Lemony Avocado Sauce over Jovial Pasta

Tonight I made grass fed beef burgers for the boys.  I don't eat wheat so I decided to make a rice pasta dish to have on the side.  I still have a ton of avocados to use up so here is the sauce I came up with!  I must say, I'm making this again! It was wonderful. 

 

1 teaspoon fresh ginger

1 1/2 tablespoons lemon juice

2 tablespoons red wine (I had a sweet one leftover)

1 teaspoon white vinegar

1 tablespoon soy sauce

1/3 cup oil of your choice, I used a mixture of olive oil and smart balance

Salt and Pepper to taste

Zest of the outside of the lemon you squeezed

1 ripe Avocado,  diced

1/2 box Jovial linguine wheat free pasta

Method:

1.  In a Vitamix, combine ginger, lemon juice,  red wine, white vinegar, soy sauce and oils until blended smooth

2.  Place the lemon zest and cut avocados in a bowl and toss with the liquid mixture you just made.

3.  In a pot of boiling water, cook the wheat free pasta until Just done

4. Poor the sauce mixture you made over the pasta and toss, serve at once.  Season with salt and pepper to taste. Enjoy!

 

Crock-pot Turkey Recipe to Die For

Last night I had a few extra boys for dinner.  I wanted to make something warm and inviting and have the hole house smell good.  Kinda like it does on Thanksgiving Day!  I had a busy day planned and knew I didn't have time to make a REAL Thanksgiving meal so I decided to bring out the crock-pot and make my life easier.  I went to the store in search of turkey thighs but only could get turkey legs...So legs it was.  This meal is always a hit (using either legs or thighs) and making the gravy out of the cooking sauce, which is a combination of lingonberries and cranberries, which is a nice mix of sweet and sour meets gravy.  Hope you all enjoy this one as much as I do! Enjoy!

Crock-pot Turkey Legs with Rosemary, Cranberries and Lingonberries

6 Turkey legs

2 cans organic whole canned cranberries (Not jellied)

1/2 jar of Lingonberries

1 yellow onion quartered

3 pieces of fresh rosemary

Here it is in the crock-pot

Place all ingredients in a crock-pot and put on low for 8 hours.  Take liquid out of crock-pot and make a gravy using either flour or corn starch.  I used flour because none of the boys had a wheat allergy.  Then serve with mashed potatoes and whatever vegetable you would like.

Note: You can use turkey breasts or thighs with this recipe...I could only find legs at the store this particular day.  Enjoy! 

Giacobbe's Famous Tomato Sauce

I married into an Italian family which was quite interesting at times.  Italian's use there hands a lot when they talk and are VERY EXPRESSIVE.  You find out on the very first time you meet the family if they "LIKE" you or not.  NO "LIKE" button's here... you find out vocally...TRUST ME... they let you know!  Luckily, his mother REALLY liked me and I was brought into the kitchen to learn her Italian cooking first hand.  Her sister Valentina also helped me with the Italian cooking advice and years ago after Norma passed away, Valentina helped me when I decided to put together a cookbook together in Norma's Memory.  Unfortunately, a month after I finished a very ruff version of the cookbook, Valentina passed away.   So, now years have gone by and I have decided to look back at these wonderful recipes and see if they fit the healthy life style and cooking I make now.   The hard part, I have found, is reading these recipes in Italian and then add in that she wrote in short hand....UGH!   I'll take my SWEDISH any day.   Here is the Giacobbe Family Tomato Sauce I have fed the kids for years and it's a keeper because it freezes well.

  Giacobbe's Famous Tomato Sauce

Cover bottom of pot with Olive Oil

1/4 onion coarsely chopped

1/2 clove of garlic, minced

1 teaspoon of fennel

1 can whole chopped tomatoes

2 6oz. can's Tomato Paste

1-2 cups water

1 Tablespoon salt

2 bay leaves

1 teaspoon Oregano, ground

Cook for 3 hours ~NO BOIL~ Just occasional bubble.  Last hour add Oregano )1 teaspoon), and 2 bay leaves.  I always make a double batch or even a triple batch and freeze in containers for quick meals for the boys.  I always use the Jovial Wheat Free pasta... but be creative and find something you enjoy!

OPTIONAL

Place 1lb sausage in pan in oven for 1/2 hour at 350.  Puncture to release fat.  Then add to sauce.  (Veal is good as well)

Valentina & My son Graham

Norma on her Honeymoon before any kids:)  She would have liked that I used this picture:)

Boys Cowboy Meal

My oldest had a Birthday last week and I had text messaged him while he was at school and asked him what he wanted me to make him for dinner.  I had a one word response, which is typical of boys/men in general.  He texted me the word "MEAT"!  I'm still laughing because he gets plenty of meat, but I secretly knew he wanted a steak and/or ribs!  So, off to the store to make him a special meal and make it "MAN" style for the 17 year old!  I decided last minute to make it a cowboy meal for him!  Here's what I did, but first I had to show you this picture...It's SO cute!

He likes different cakes so I did two separate cakes and put them together!  17 candles REALLY make a cake light up:)

   HOMEMADE COWBOY STEAK RUB

1/2 teaspoon smoked paprika

1 teaspoon dried rosemary

1/2 teaspoon Chipotle

1 teaspoon cumin

1 teaspoon kosher salt

1 1/2 tablespoons brown sugar

1/2 teaspoon black pepper

1 teaspoon dried garlic

Place all ingredients in a coffee grinder that you only use for herbs (Or make sure it's REALLY clean).  Mix well and you are ready to use on beef, chicken, salmon, roasted potatoes...or anything your little heart desires! I used this rub on both the ribs and steak.  I also, incorporated a little of it in the roasted potatoes with fresh rosemary.

For the Steak:

I seasoned each rib steak with the above rub then wrapped a piece of bacon to make it extra special boy style before I placed it on the grill.

For the Ribs:

I covered the ribs in a little olive oil and then used the remainder steak rub, when the ribs were just about ready to come off the grill I put a little barbecue sauce on both sides. 

For the Potatoes:

I diced the potatoes and wrapped them in foil.  I drizzled a little olive oil, placed fresh diced up rosemary, salt, pepper and a little of the rub.

All of it went on the grill for easy clean up for me:)  Ha, Ha  After all, I had to "dude" up the table for the birthday boy:)

I even made him a strawberry protein drink and bought his favorite A1 sauce I NEVER buy:)

He ate almost the whole rack of ribs...PIG!

The potatoes were my favorite part:)

    

Swedish Girls Skinny Vegetable Soup

  If you think about it you don't see a lot of overweight Swedish women! I remember in my twenties people always asked how I stayed so thin.  I would always respond, "Calories in, Calories out"!  But, when I think about it, I also crave a vegetable soup when I'm feeling bloated or just icky.  Sometimes, I would detox if the soup didn't make me feel better.  But, I always would try to make this soup first and if I didn't feel any better after eating the soup for three days then, I'd dive into a detox (which usually means I get cranky, but that's just because the toxins are moving all around in my body).
The key to this is for three days you eat maybe a piece of Ezekiel bread with jam in the morning with your usual vitamins, skip the coffee.  Lunch, have a bowl of this soup again with another piece of Ezekiel bread (only if you don't feel full)!  And in the evening... yep you guessed it, another bowl of the soup with some raw vegetables.  I would do this for three days and usually I would start feeling better or I'd dive into the detox and get a move on.  On another note: This soup is truly a nice fall dinner as well and it doesn't feel like a detox meal! But, technically that's because it's not!  So, make some and enjoy it.

    2 Tablespoons Olive oil

2 onions cut into chunks

2 stalks celery cut into chunks

2 leeks cut into chunks

2 carrots cut into chunks

2 potatoes peeled and cut into small chunks

3/4 cup fresh parsley

1 box of good quality organic chicken broth 

Heat a large pot on the stove and add the olive oil, place the onions, leeks, celery and carrots.  Saute until vegetables are a little soft. Add the potatoes and continue to saute for a few minutes.  Then add the parsley and chicken stock, cover and allow to simmer for at least 30 minutes.  Place all ingredients into a high speed blender or Vita mix and blend on high.  Serve!  Place the remainder in a container in refrigerator for the next couple of days.

For specialty ingredients and kitchen supplies you can visit Tiffany's Therapy STORE. 

 

Jovial Wheat Free Pasta with Honey Dill Salmon Sauce

Oh... yet another dinner to bring to the table.  I don't know about you but, sometimes  I only have two salmon fillets left in the freezer, but I'm so hungry for a little fish.  So,  I decided to make-up a recipe using my favorite Pasta!  Jovial brand wheat free pasta is the best in my opinion and really lends itself well to accepting the flavors of a sauce.  This sauce is sweet yet has a little heat due to the acidity of the mustard.  It's kid friendly, at least for my boys but, I'll admit they are a tad spoiled with meals.  Enjoy!!  This recipe can feed around 4 people. 

2 salmon fillets

3 tablespoons honey

1 teaspoon salt

1/2 teaspoon Salt and Pepper

1 tsp. dill

1 tablespoon coconut oil

1 sweet onion, chopped

1/2 cup dry vermouth

3 teaspoons grainy Swedish Style Dijon mustard (purchase in Tiffany's Therapy Store )

1/2  cup whole milk or vanilla almond milk, heavy cream could be used as well

1 Tablespoons parsley and parsley flowers to top (if you have it)

1 pound jovial brown rice capellini (purchase in  Tiffany's Therapy Store

add a little olive oil if pasta seems dry

Method

   Heat the oven to 425.  Place the salmon fillets next to each other on a small roasting pan skin side down.  Evenly divide 1 1/2 tablespoons of the honey on each fillet then top with dill, salt and pepper.

Bake until barely done, about 8-10 minutes, depending on the thickness of the fillets.

  In a saucepan, place coconut oil and chopped onion, saute until translucent and then add the dry vermouth, allow to cook down to about 1 tablespoon and then add the milk, mustard, salt and pepper to taste.  Again allow to slowly simmer down.  At this time add the Salmon from the oven.

  In a separate saucepan boil water for the capellini (Purchase in: Tiffany's Therapy Store) and boil according to directions on box.

  Next, divide pasta among bowls and top with evenly divided sauce, add parsley and a little olive oil if pasta seems dry, and top with a decorative edible flower (if you have it)!  And serve!

 

Grass Fed Beef Burritos...Boy Style!

My boys are the typical boys.  They want to eat like a boy..."Bring On The Beef"!  So after having Grass Feed Beef Steak and Potatoes the night before we had a filet left and some of the potatoes leftover.  So, knowing this couldn't feed the two of them I decided to make them a meal using these...Burritos, Boy Style.   Here it is:

    1 Grass Fed Beef Filet, grilled (can be leftovers), thinly sliced

1 cup baked diced potatoes (Leftovers as well, don't worry about seasoning)

1 cup shredded cheese (your choice)

2 Spelt, flour or corn soft tortilla

1/4 cup sliced green onions

1/4 cup cilantro, (I used what I had in the garden)

1 tsp.  Cumin

1/2 tsp. lime juice

1 Tbs. olive oil

Method:

  Take the leftover potatoes and dice them if not already diced.  Place in a bowl and toss with onions, cilantro, cumin, lime juice and olive oil.  Lay out the soft tortilla of your choice on a piece of foil and place potato mixture, evenly distributed between the two.  Next, slice the beef thinly and place on each.  Then top with cheese and wrap up.  Place in 425 degree oven for 10 minutes or cheese is melted.  Top with whatever you like.  My boys like, sour cream, salsa, sliced avocado, and lettuce.  I always make a fresh little dressing on the lettuce for them using olive oil and lime juice, and a little salt and pepper.  This just adds a ton of fresh flavor to the topping.  Hope your able to enjoy this one as a leftover staple. 

Halloween Crock Pot Chili

   Every Halloween it's our tradition to make chili.  There are literally hundreds of recipes to choose from!   Some chili's are spicy, some mild, some are made with chicken, some with beef, the list goes on and on.  This year I decided to make my own version of chili using a variety of ingredients that lend themselves to my palate (and my boys) and was crock pot friendly at the same time.  

2 medium yellow onions, chopped
1 medium green pepper, chopped
1 lb. ground beef, (I used Grass Fed Beef)
1 lb. mild Italian sausage
2 large cloves garlic
1 tablespoon pepper
4 tablespoons chili powder
1 tablespoon cumin seed
2 teaspoons mustard powder
2 tablespoons ground oregano
1 28oz. & 1 14oz. can Muir Glen fire roasted crushed tomatoes
1 6oz. can tomato paste
3 tablespoons salt
1 cup dry white wine
2 14oz. cans dark Kidney beans
1-2 14oz. cans light Kidney beans
2 teaspoons Ancho (ground chile's)
3 tablespoons fresh Italian parsley

Method:

1) Saute together onions, green pepper, sausage, and beef until they begin to brown.  Drain off as much fat as possible.
2) Next, add garlic, pepper, chili powder, cumin seed, mustard powder, oregano, salt, tomato paste and the two cans of tomatoes.  Transfer this to a crock pot and set the temperature to low.
3) Meanwhile, de glaze the pan you cooked the above ingredients in with the 1 cup of white wine.  Cook the wine down to 1/4 cup and then add to the crock pot.  At this point the chili can cook on low for 5-6 hours.
4) An hour or so before serving add the kidney beans, fresh parsley and Ancho.  Continue to cook!
5) Serve with sour cream, cheddar cheese, pumpkin seeds, black olives, fresh parsley, or whatever else you please.  Enjoy!

Oh...and yes our pumpkin seeds are HUGE! 

Because our pumpkin was HUGE!

Pesto & Sun-Dried Tomato Risotto

  With the days getting shorter and colder I find myself looking for foods that are warming to the soul.  This is a quick dinner that doesn't call for many ingredients  and at the same time warms you up from the inside!   

5 cups vegetable broth
3 Tablespoons olive oil
1 large onion, chopped
2 cups arborio rice
3/4 cup white wine
1 teaspoon Salt
3/4 cup sun-dried tomatoes, for a jar
3 tablespoons homemade pesto, see note below
1/2 teaspoon freshly ground pepper
1/2 cup ground parmesan

NOTE: Every year I harvest the basil leaves from my small garden and make pesto, the recipe can be found on this blog...Check it out!  You can always use store bought pesto but you can definitely taste the difference.

Method:

1)  In a medium sauce pan, warm the broth
2)  In a large pot, heat the olive oil over moderately low heat.  Add the onion and cook stirring occasionally, until translucent, about 5 minutes.
3)  Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes.  Add the wine and salt and cook, constantly stirring, until all the wine has been absorbed.
4)  Add the sun-dried tomatoes and 3/4 cups of the broth, continue to stir until all has been absorbed.  Keep adding broth in this manner until you have used all the broth.  Rice should become tender in 20-25 minutes.
5)  Stir in the pesto, parmesan & pepper and serve at once.

Printable Version

Olive Basil Infused Salmon

  Again, I have been a delinquent blogger...so sorry about that!  I most likely realistically will be able to blog once a week or so with my schedule.  Here is a Salmon recipe I have made a couple of times now that I truly believe is wonderful and worth typing up for you all!  I hope you are able to try it, now is the perfect time with all the basil growing like crazy in the gardens!  Enjoy!

2 lbs. Salmon fillets
1/3 cup pitted black olives
5-7 large basil leaves, more for serving chopped
Zest and Juice from 1/2 of a lemon
1/4 teaspoon pepper
1/2 teaspoons sea salt
1 tablespoon extra virgin olive oil, + 1/4 cup for frying pan
Extra salt and pepper to lightly dust over Salmon


Method


1) Heat oven to 425 degrees.


2) In a small food processor blend olives, basil, 1 tablespoon olive oil, zest and juice of lemon, along with salt and pepper.

3) Make 1 inch slits in the flesh of the salmon and shove as much of the mixture as possible into the slits.
 (NOTE:  This does not look pretty at first but once sauteed the appearance becomes better.)


4) Place Salmon, flesh side down, in heated saute pan which contains the remainder of the olive oil, listed above, (1/4 cup).  Saute until lightly browned, 2-3 minutes.

5)  Gently, flip the salmon over into a oven safe pan that is lined with parchment paper.  Now, the salmon will be flesh side up for the remainder of the cooking time.  Poor the oil from the saute pan in as well and place in preheated oven.  Cook until Salmon becomes opaque, 4-6 minutes.  Serve with basil sprinkled over top!  

Printable Version