Easy Baked Salmon

Recipe Found Here

4 salmon fillets - about 6 ounces each 

2 Tablespoons olive oil

½ teaspoon salt - or to taste

¼ teaspoon cracked black pepper - just a pinch if using finely ground black pepper

2 teaspoons minced garlic

1 teaspoon Italian herb seasoning blend - OR herbs de Provence, or ¼ teaspoon each dried thyme, parsley, oregano, and basil

1 medium lemon 

Preheat oven to 400 degrees and grease a large baking pan. 

Arrange salmon fillets on the baking sheet and season generously with salt and pepper. 

Stir together olive oil, garlic, herbs, and juice of 1/2 lemon. Spoon over salmon fillets being sure to rub all over the tops and sides of the salmon so it has no dry spots. 

Thinly slice remaining 1/2 of lemon and top each piece of salmon with a slice of lemon. 

Bake for 12-15 minutes until salmon is opaque and flaky when pulled apart with a fork. You can broil the last 1-2 minutes if desired. Garnish with fresh thyme or parsley if desired and serve.

Mango Salsa

The key to great salsa is dicing everything very small.

Recipe Found Here

3 ripe mangos, diced

1 medium red bell pepper, chopped 

½ cup chopped red onion 

¼ cup packed fresh cilantro leaves, chopped 

1 jalapeño, seeded and minced 

1-2 large lime, juiced (about ¼ cup lime juice) 

⅛ to ¼ teaspoon salt, to taste 

In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. 

Drizzle with the juice of one lime. 

Using a large spoon, stir the ingredients together. 

Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Bakery Style Lemon Blueberry Muffins

Recipe Found Here 

Phyllis E. 

Crumb Topping

5 Tablespoons butter melted 

½ cup sugar 

½ cup flour 

½ cup rolled oats (aka old fashioned oats) 

¼ teaspoon salt 

For the Muffins

2 cups all purpose flour (King Arthur Gluten Free Flour)

1 ½ teaspoons baking powder 

½ teaspoon salt 

½ cup butter softened 

1 cup sugar 

2 large eggs 

½ cup buttermilk 

finely grated zest of 1 lemon 

1 teaspoon vanilla 

2 cups fresh or frozen blueberries 

For the Glaze

3 Tablespoons lemon juice 

1 cup powdered sugar 

Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners 

Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside. 

Combine flour, baking powder and salt in a medium size bowl. Set aside. 

If using frozen blueberries, place them in a small bowl and return to freezer until ready to use. If using fresh berries, place in a small bowl and set aside. 

In the bowl of an electric mixer, beat butter for 1 minute until soft and fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest and mix on low until combined. 

Remove bowl from mixer. Add flour mixture and stir, by hand, until flour disappears. Do not over mix or muffins will be tough. Gently stir in blueberries. 

Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping. 

Bake at 350˚F for 22 to 25 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing to a wire rack. Drizzle lightly with the lemon glaze. 

For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork or whisk until smooth.