Parchment Salmon

Parchment Salmon

Ingredient List:

2 salmon filets

1 lb of asparagus trimmed

1/4 C sliced mushrooms

10 cherry tomatoes

2 scallions sliced thinly

1 yellow pepper sliced thinly

2 tbsp ponzu or soy sauce

1 tsp sea salt

1 tsp lemon pepper

1 tsp garlic powder


Pre heat oven to 400

Prepare 2 pieces of parchment paper on a baking sheet to wrap the fish/veggies in

Place the asaragus on the parchment paper

Add mushrooms + tomatoes

Place salmon on veggies

Pour 1 tbsp ponzu sauce on each piece of fish

Sprinkle with salt, pepper and garlic powder

Top with scallions + pepper slices

Wrap the parchment paper, if there are any tears or openings cover with aluminum foil

Bake for about 25 minutes until fish is cooked through


Chili Relleno Casserole


What you’ll need:
2 7 oz cans of whole green chili peppers sliced in half

1 bag (2 cups) pepper jack cheese shredded

1/4 white onion chopped

1 can of diced jalapeƱos (optional)

1 5 oz can of evaporated milk

1/2 C of milk

2 Tbsp unbleached all purpose flour

2 eggs

1 jar of salsa verde

1 batch of fresh salsa (see previous blog post) I also added crab to this but you can leave it out to keep it vegetarian

What you’ll do:

Heat oven to 350

Grease a 9×13 glass baking dish

Place 1/2 of the peppers on greased baking dish

Sprinkle 1/2 of the pepper jack cheese

Sprinkle onions

Spread jalapeƱos out evenly over peppers

Mix milk, eggs and flour in a bowl

Pour milk mixture over peppers

Bake for 25 minutes

Take out of oven

Pour salsa verde over casserole

Sprinkle the rest of the cheese over casserole

Bake for an additional 20 minutes or until bubbly

Add fresh salsa to each serving