I’ve been cooking with the Wolfgang Puck Pressure Oven that our company is currently marketing. I made my signature salmon in it tonight!
- 1 (2 to 3-pound) side salmon, skin on (preferably WIld Alaskan)
- 4 tablespoons stone-ground mustard
- Juice from 2 lemons
- 1 clove garlic, minced
- 1 cup shelled pistachio nuts
- 2 chopped tablespoons of fresh tarragon
- 1/2 cup Italian panko bread crumbs
- 4 tablespoons canola oil
- Salt and freshly ground black pepper
- (Optional) 3 shallots, caramelized
Preheat oven to 400 degrees
Place salmon on baking pan, skin side on bottom. Mix the mustard, garlic, and lemon juice together and spread on top of the salmon.
Grind the pistachios and mix with the panko bread crumbs, oil, tarragon, and salt and pepper, to taste. Cover the salmon evenly with the pistachio mixture and bake in pressure mode about 15 minutes.
If you opted to, top with the caramelized leeks. Yumm!!
I made this carrot juice with my NutriPro Juicer from work. I just cut up an apple, a lb of carrots, and a lemon, peeled and seeded. Added some ice, and it is pretty good. The carrots make it sweet.
Brought a NutriPro Juicer home from work and made a variation of Diana Stobo’s Green Juice Cleanse using cucumbers, green apples, lemons, fennel bulbs, chard, parsley and celery. Feeling healthier already! The recipe can be found here >>
Cooked this on our T-fal OptiGrill. Delish!! I’ll share the recipe in a few days!
So excited to be testing out the T-fal OptiGrill from work this weekend. Made this awesome beef tenderloin with mushrooms & blue cheese. I love grilling and this grill made it easy. I simply chose the red meat button and pulled the meat off when the grill indicated that the meat was ready (I like rare – medium rare).
Snapped these quick pics while getting the deck ready for Spring!
Made a Garlic, Rosemary, and Panko Tilapia tonight. Had a bib lettuce, tomato, and spiced/candied pecan salad on the side. Awesome!!
Yesterday, my boyfriend and I drove out to Hillsborough for a little day trip. In Eno Gallery, we ran across a little bird made from found objects by Jim and Tori Mullan. Love it!
Tonight I made a shrimp and cheese omelette followed by banana bread for desert!