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So easy, oh so delicious, and impressive! Just in time for Mother’s Day. Your mom will love this!
Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
Place the salmon fillets on the baking sheet and brush with olive oil. Salt and pepper liberally. Roast in the oven for approximately 12 minutes, until just barely cooked through.
Meanwhile, place all the ingredients for the pink peppercorn topping in a blender and puree until smooth.
Serve the roasted salmon warm, with a generous drizzle of sauce and a sprinkling of extra pink peppercorns.
Flavorful, spicy blackened salmon tacos topped with fresh avocado corn salsa and tangy cilantro ranch dressing made with Greek yogurt. A delicious way to enjoy salmon.
Shrimp (“camarones” in Spanish) are one of my favorite foods to cook. This easy to make relleno sauce complements the shrimp well and goes great with a Lowcountry favorite—rice! The ingredients are items found in most pantries so give this a whirl for a little “South of The Border” flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!