BLACKENED SPICY GARLIC
SALMON
1-1/2 lbs. Wild Salmon (4, 6 oz. fillets, skinless)
1/2 tsp. Creole Seasoning
1/2 tsp. Dried Dill
2 Tbls. Pre-Chopped Garlic (in grocery’s chilled
veggie section) or use real garlic; peeled &
finely chopped
3 Tbls. Butter - sliced into 6 thin pats
1 Juice of fresh Lime; juice & zest both
Salt & P epper to taste
Preheat oven to Broil. Adjust oven rack to the top of
the oven.
Season both sides of the Salmon w/ salt & black
pepper, creole seasoning & dried dill. Place on a nonstick baking sheet. Toss garlic evenly over the salmon
and top with butter pats; 2 pats for every piece of
salmon. Place in the oven and broil for 7-10 minutes,
making sure not to over-cook. Remove, cut lime in
half and juice all pieces and then zest the lime over all
pieces.
This is such a great, light dish for Spring and the Creole
seasoning and that blackened taste combined with the
lime just makes it pop! Delish!
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PASTA & FRESH PEAS
SALAD
Box of Corkscrew Pasta
Tbls. Quality Margarine
Reg. Size Bag of Frozen Peas (thawed)
Large Red Pepper cut up and roasted in oven
@ 350 degrees for 10 mins.
1 Bottle of Alfredo Sauce (in grocery aisle along
with spaghetti sauce)
Cook your pasta until still a little bite left in it; do not
cook until mushy.
After draining pasta, add to a glass or ceramic bowl
and add your heated all the way through Alfredo sauce
and the roasted red peppers. Salt & pepper to your desired
taste and add the thawed peas last and gently stir so as not
to squish the peas. This is a really good side dish to have
with your Blackened Salmon as the creaminess of the Alfredo
sauce truly compliments one another.
FEATHER-LIGHT SPRING
COOKIES
1 Box of White Cake Mix
1 8 oz. Tub of Cool Whip
1 Egg
Powdered Sugar (Confection)
Mix all ingredients together to be dropped onto cookie sheet.
Drop tablespoonful’s into a small bowl of Powdered Sugar to
coat thoroughly to go on sheet.
Bake at pre-heated 350 degrees for 12 minutes
Cool before removing gently with a spatula. These are so light
and not too sweet; just right. I’ve also done with other types
of Cake Mix; red velvet, fudge chocolate, spice. The white
ones’ just look airy and fluffy for Spring. Garnish w/ the zest
of a tangerine over top for a little kick. Yummers!
CAMPFIRE STRAWBERRIES
1 Container of Big Sized Strawberries (it’s peak time now so
be choosey) Farm Stands are good because often if you tell
them they’re for a special recipe they’ll let you create your
own selection box.
1 Bottle of premium Marshmallow Crème’; pour it out into a
small glass or ceramic bowl. Wash your strawberries gently
under cool water and dry with a paper towel very gently and
then let rest on double paper towels to dry complete. Soak
kabob wooden spears in water so they don’t burn and stick
them into top of strawberry and then dip the bottom in the
marshmallow crème’ and gently toast over fire until bottom
golden brown. Can do over open flame gas stove too.
These are so simple. Great to do w/ your kids. Enjoy!
Thunder Roads Magazine® Oregon 29