This is not a picture of Viv’s recipe but it looks close. Viv (my sister) made this one summer while we were all at Ft. George (family summer home on Pend Oreille lake in Northern Idaho). It looked so good I decided to try making it substituting the chicken for salmon. It was amazing! It is labor intensive, but perfect for a special meal or when you are trying to impress someone….
Mom’s Baked Salmon with Lemon-Thyme Crumb Topping
From Mom’s 1989 Spokane Kitchen. This recipe makes me think of many special family events. My parents filling their large Park City home with friends and family including uncles, aunts and cousins for my mission homecoming. And dinner with my brother and his family when I thought I was making too much because I made two 9×13 pans full and he ate one whole pan by himself, all the while asking me with a pleading look if it was o.k. that he ate all of it?! Most of all it makes me think of my Mom who, being a non-fish eating vegetarian herself, still makes it for others because she knows we love and appreciate it! Photo courtesy of my dear sister-in-law Nikki’s blog: Balanced Palates…
Firecracker Grilled Alaska Salmon
Baked Salmon Dijon
Salmon with Pineapple Tomato Salsa
We have enjoyed this recipe for years. It is fresh and tangy and delicious. I usually use the frozen salmon steaks from Costco-farmed, not wild since the wild has a stronger fishy taste (not to mention the skin! Ugh!) and I am not always comfortable with the idea that I am eating fish! Omit the sugar, serve with brown rice instead of white and you’ve got yourself a whole foods meal….