Chardonnay Salmon with a soy butter sauce
This recipe was inspired by a wonderful mom who stirred me to start cooking. I was only about 16 years old, I would go over to her house to see my friend, she would always have homemade croutons to snack on, a soy latte to sip or a wonderful dinner in the oven.
The perfect easy and quick recipe for entertaining or eating al fresco.
2 pounds wild Salmon, skin on
1 cup chardonnay (or dry white wine)
salt and pepper
2 lemons, thinly sliced
2 tablespoons butter, cut into small cubes
2 tablespoons chives (optional)
Pre- heat your oven to 375.
Tear 2 pieces of aluminum foil the length and width of a jelly roll pan. Set them inside the jelly-roll pan and fold in the sides about 3 inches to make a little boat, keeping it big enough for the whole salmon to lay flat.
Place the salmon on top of the foil and pour wine over it. Sprinkle liberally with salt and pepper. Top evenly with lemon slices, butter and chives.
Place another piece of foil over the top crimping the foil to the boat at the corners. Bake for about 15-minutes or until the fish easily flakes with a fork.
Soy Butter Sauce
Makes 1/2 cup
4 Tablespoons butter, melted
1/2 tablespoon soy sauce
1 teaspoon ketchup
1/2 teaspoon yellow mustard
1 tablespoon chardonnay (or dry white wine)
1 1/2 teaspoon lemon juice
In a small microwave safe bowl whisk all of the ingredients together. Microwave for 15-20 seconds to heat before serving. Spoon over cooked chardonnay salmon.
*If your salmon has not been de-boned, rub your fingers up and down the flesh side of the salmon, if you feel anything prickly, using cleaned tweezes or pliers, pull out each bone.
Chicken and Cheddar Casserole
Don't have chicken? No problem; you can easily substitute caned tuna fish, diced ham or Jimmy Dean sausage. Also, you can use caned corn or peas.
I like to make extra and freeze it , then I have a "pop-in-the-oven" meal at my finger tips!
1/2 teaspoon celery salt
1 teaspoon thyme, dried
2 cups sharp cheddar cheese, shredded
1, 10.5 oz can reduced fat cream of mushroom soup
1 1/2 teaspoon lemon juice
1/3 cup light sour cream
6 dashes Tabasco
pinch of salt and pepper
1 Tablespoon Olive oil
1 cup yellow onion, medium dice
1/2 teaspoon garlic, minced
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1 large or 1 1/2 cups chicken breast, 1/2 inch cubes
3 1/2 cups pasta
1/3 cup parmesan cheese, shredded
Put a large pot of salted water on the stove and bring to a boil.
Meanwhile, In a large bowl mix together celery salt, thyme, cheddar cheese, crème of mushroom soup, lemon juice, sour cream, Tabasco, salt and pepper. Set-aside.
Add pasta to the boiling water and cook until very aldente about 2 minutes less than the box says.