The Menu
Salmon with Creamy Dill Sauce
Bulgur Pilaf
Thai Carrot Salad
LEMON POPPY BUNDT CAKE
The Recipes
Salmon with Creamy Dill Sauce
Makes 6 servings
1 Salmon Fillet (about 2 pounds)
1 to 1 1/2 tsp lemon-pepper seasoning
1 tsp onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter
For The Dill Sauce:
1/3 cup sour cream
1/3 cup mayonnaise
1 tbsp finely chopped onion
1 tsp lemon juice
1 tsp prepared horseradish
3/4 tsp dill weed
1/4 tsp garlic salt
Pepper to taste
Preheat the oven to 325 degrees F. Line a 15 x 10 inch baking pan with heavy-duty foil. Grease the foil lightly.
Place the salmon, skin side down, on the foil. Sprinkle with the lemon-pepper and the onion salt. Top with onion and lemon. Dot with the butter. Fold the foil around the salmon. Seal tightly. Bake for 20 minutes.
Open the foil. Broil 4-6 inches from the heat for 8-12 minutes or until the fish flakes easily with a fork. Combine the sauce ingredients until smooth. Serve with the salmon.
Bulgur Pilaf
Serves 6.
1/2 cup butter
2 cups coarse bulgur
1 small onion, chopped
3 green onions, chopped
1/2 cup chopped mushrooms, about 4 ounces
4 cups chicken broth or bouillon
salt and pepper to taste
Melt butter in casserole and saute onion until just softened; add bulgur and saute another 2 minutes. Add mushrooms and green onion and saute 1 minute.
Heat broth or bouillon in a separate saucepan; stir hot broth or bouillon into bulgur and vegetables. Add salt and pepper to taste.
Cover and bake at 350 degrees F for approximately 30 minutes. Stir with fork and bake an additional 15 minutes.
Thai Carrot Salad
3 cups grated carrots
Vinaigrette:
1/4 cup rice vinegar
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon orange zest
1 tablespoon chopped fresh cilantro
3 tablespoons pure maple syrup
1/4 teaspoon red chili flakes
1 cup chopped peanuts, for garnish
finely chopped fresh mint, for garnish
In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste.
Wash the carrots with a brush and grate into a large bowl.
Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.
LEMON POPPY BUNDT CAKE
MAKES 12 SERVINGS
1/3 cup lemon curd
1 lemon, zested and juiced
1 box French vanilla cake mix
3 oz pkg instant lemon pudding
4 large eggs
1/3 cup corn oil
1 tbs poppy seeds
1 pound can cream cheese frosting
1/4 cup finely chopped pistachios
2 pints raspberries
Heat oven to 350 degrees F.
In bowl, whisk together curd, 3 tbs lemon juice, 1 tbs lemon zest and 1 cup water.
In bowl, beat curd mixture and next 5 ingredients 30 seconds.
On medium speed, beat 2 minutes more. Pour into Bundt pan coated with flour based cooking spray. Bake 40 minutes or until done. Cool on rack set over foil lined baking sheet, remove from pan.
Microwave frosting 30 seconds or until pourable. Pour over cake to coat. Press pistachios onto side of cake. Top with raspberries. Add lemon quarters to border, if desired. Slice and serve.
Salmon with Creamy Dill Sauce
Bulgur Pilaf
Thai Carrot Salad
LEMON POPPY BUNDT CAKE
The Recipes
Salmon with Creamy Dill Sauce
Makes 6 servings
1 Salmon Fillet (about 2 pounds)
1 to 1 1/2 tsp lemon-pepper seasoning
1 tsp onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter
For The Dill Sauce:
1/3 cup sour cream
1/3 cup mayonnaise
1 tbsp finely chopped onion
1 tsp lemon juice
1 tsp prepared horseradish
3/4 tsp dill weed
1/4 tsp garlic salt
Pepper to taste
Preheat the oven to 325 degrees F. Line a 15 x 10 inch baking pan with heavy-duty foil. Grease the foil lightly.
Place the salmon, skin side down, on the foil. Sprinkle with the lemon-pepper and the onion salt. Top with onion and lemon. Dot with the butter. Fold the foil around the salmon. Seal tightly. Bake for 20 minutes.
Open the foil. Broil 4-6 inches from the heat for 8-12 minutes or until the fish flakes easily with a fork. Combine the sauce ingredients until smooth. Serve with the salmon.
Bulgur Pilaf
Serves 6.
1/2 cup butter
2 cups coarse bulgur
1 small onion, chopped
3 green onions, chopped
1/2 cup chopped mushrooms, about 4 ounces
4 cups chicken broth or bouillon
salt and pepper to taste
Melt butter in casserole and saute onion until just softened; add bulgur and saute another 2 minutes. Add mushrooms and green onion and saute 1 minute.
Heat broth or bouillon in a separate saucepan; stir hot broth or bouillon into bulgur and vegetables. Add salt and pepper to taste.
Cover and bake at 350 degrees F for approximately 30 minutes. Stir with fork and bake an additional 15 minutes.
Thai Carrot Salad
3 cups grated carrots
Vinaigrette:
1/4 cup rice vinegar
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon orange zest
1 tablespoon chopped fresh cilantro
3 tablespoons pure maple syrup
1/4 teaspoon red chili flakes
1 cup chopped peanuts, for garnish
finely chopped fresh mint, for garnish
In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste.
Wash the carrots with a brush and grate into a large bowl.
Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.
LEMON POPPY BUNDT CAKE
MAKES 12 SERVINGS
1/3 cup lemon curd
1 lemon, zested and juiced
1 box French vanilla cake mix
3 oz pkg instant lemon pudding
4 large eggs
1/3 cup corn oil
1 tbs poppy seeds
1 pound can cream cheese frosting
1/4 cup finely chopped pistachios
2 pints raspberries
Heat oven to 350 degrees F.
In bowl, whisk together curd, 3 tbs lemon juice, 1 tbs lemon zest and 1 cup water.
In bowl, beat curd mixture and next 5 ingredients 30 seconds.
On medium speed, beat 2 minutes more. Pour into Bundt pan coated with flour based cooking spray. Bake 40 minutes or until done. Cool on rack set over foil lined baking sheet, remove from pan.
Microwave frosting 30 seconds or until pourable. Pour over cake to coat. Press pistachios onto side of cake. Top with raspberries. Add lemon quarters to border, if desired. Slice and serve.
