Baked Lemon Salmon

                                                             BAKED LEMON SALMON

1 1/2  Pounds of  Fresh Salmon

2  Fresh Lemons

2 Tablespoons of Olive Oil

Fresh Ground Pepper to Taste

Ground Salt to Taste

Preheat Oven to 375 F

Enough foil to cover fish.   I use very heavy grade aluminum foil. You can double your foil if you don't have the heavy grade.

Drizzle 2 tablespoons of olive oil onto the bottom of the foil pouch.

Put your salmon into the foil pouch.  Put foiled Salmon into a oven safe baking dish (no lid).

Squeeze the juice of one lemon over the salmon.

Put ground pepper and salt onto salmon.

Cut the other lemon into slices and place nicely over Salmon.

Fold foil over salmon and place into preheated 375 F. oven for approx 45 minutes.

Check to see if it is done. if you prefer your Salmon drier, keep cooking 5 minutes at a time until desired firmness.

Inspired by my daughter that raves about her friends wonderful salmon.
                                                                   ENJOY

FIsh and Vegetarians... don't go together like love and marriage.

Well tonight I had fish

                                       TILAPIA WITH FRESH MANGO CHUTNEY

I was craving fish and so I just went and bought fresh tilapia... It was fanatic!

Not sure how that adds up for only eating vegetarian but I have to report that it was well worth it.

Take the tilapia, squeeze one fresh lemon onto fish then add freshly ground pepper and the sprinkle with salt.

In a frying pan add about3 tablespoons of unsalted butter (make sure the pan is hot but not scorching butter)

Add the tilapia and squeeze an additional lemon over the fish.

Put a lid over the fish  Turn the fish after 5 mins.
Cook for another 5 mins.

Gently remove the fish onto a heated plate.  Place the tilapia onto a fresh sliced avocado.
 Then scoop a  healthy amount of mango chutney onto of the fish.

Serve with baked potatoes and a salad

                      ENJOY

                                 

                                                 PEAR AND RAISIN RUM CRUMBLE

Preheat oven to 350 F  Butter an 8x8 square baking pan or a deep pie dish.

First of all take a 1/2 a cup of  large seedless Thompson raisins and soak them in a 1/2 a cup of rum for about an hour.  set aside.

5 firm but ready to eat pears (I used a Bartlett pear) peel, core and slice into 1/4 inch slices
              (you can used canned pears but they must be drained and dried)

Put your pears into a bowl and mixed in 2 tablespoons of cinnamin

Add 1/2 cup of fresh pecan halves

1/4 cup of maple syrup

Now throw in the raisin and rum mixture into the pears and stir in 4 tablespoons of white flour.
                                LET SIT FOR ABOUT 10 MINS as you make the crumble.

CRUMBLE FOR PEARS RAISIN RUM MIXTURE

PUT IN TO A BOWL

2 cups large flaked oats
1/2 cup of brown sugar
8 tablespoons of cold unsweetened butter
1/4 teaspoon salt
2 tablespoons of cinnamin

 

Crumble this together with your fingers until it is a fine crumble.

 

 

Put the pear mixture into the your pan and cover the top completely with the crumble mixture.

Pop into the oven for about 45 mins to an hour.

When done let it stand for about 15 mins.

Scoop into bowls and serve with french vinalla icecream