Although Glen always made fun of my cooking, he did like a few desserts that I made for him during the holidays: date pecan bars, homemade fried donuts, coconut cake, pecan pie, and gingerbread. Despite his joke that my cooking was so bad…“Pygmies would fly in from the Amazon to dip their arrows in her gravy!”, he would always manage to put on a few pounds over the holidays and tell everyone that his New Year’s resolution was to try to get back to his original weight: 8lbs 4 oz!
I am so thankful to have a husband with a good sense of humor and a good appetite.
That being said, it’s time for me to become a better cook – and that is MY New Year’s Resolution for 2017.
Last month, our granddaughter-in-law, Jessica Olson, showed us all how to do a quick and easy party appetizer. This month I’m happy bring you a unique and delicious recipe for Baked Salmon from the beautiful Brittany Sturrett, fiance to our grandson, Jesse Olson.
On my first attempt at this recipe, I almost burnt the house down (don’t forget to set your oven timer!), but my second attempt turned out amazing! Believe me – if I can make it, SO CAN YOU!
5 mins of Prep
15-20 Mins of cook time in the oven at 350
12 Ounce Salmon Filet
1 Cup 0% Fage Greek Yogurt
2 TBS Whole Dijon Mustard
2 TBS Capers
1 Sprig Fresh DIll
Salt and Pepper
Place salmon skin side down. Mix mustard and yogurt together and slather on top of the salmon. Sprinkle with dill, capers, salt and pepper and then bake for 15-20 minutes at 350 degrees. Serves two.