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Slow Roasted Salmon

March 18, 2021

This recipe for slow roasted salmon is quick, easy, and absolutely delicious. Make it today.

Last year I took part in a course called the “Style Mastermind”. This course is run by Sam Adler, the founder of the blog Frosting and Fettuccine. In that course, I was introduced to some of the best women. All of them are wonderfully creative cooks, bakers, photographers, and are just lovely people. I have been systematically going through each of their websites and finding recipes and making them. This recipe is from my friend Anita’s website, Wild Thistle Kitchen. The recipe is that of her late fathers. I won’t attempt to retell the story or use her words as she does it so beautifully and eloquently. Should you wish, you can read about it all here.

What do you need to make slow roasted salmon?

2 Pounds of fresh salmon. Anita recommends a center cut
1 cup white wine
8 TBSP of butter at room temperature
1 garlic clove finely minced or grated
2 TBSP fresh dill plus a few sprigs
1 fresh lemon
salt and pepper

How do you make it?

Preheat your oven to 275°F
Slice the lemon and lay on the bottom of your roasting pan or baking dish. Lay the salmon on top of the of the lemon slices. Cover the salmon in salt and pepper to your taste.
Mix together the butter, 2 tbsp of dill, and the garlic. In several globs (yes globs), line the salmon with the butter. Pour the white wine in the pan. Cover the salmon with parchment paper and then aluminum foil on top. Place in the oven and roast for 45 minutes. Remove from the oven and allow to rest for 10 minutes. Remember, salmon is done when it has an internal temperature of 145°F or higher. Be sure to check. If it needs a few more minutes, stick it back in the oven. Serve immediately and enjoy!

Why should you make this slow roasted salmon recipe?

If you read Anita’s words then you will understand what I am talking about. The recipe is incredibly easy and yields an absolutely delicious flavor.

Looking for something similar?

Morrocan Salmon click here
Coconut Fish Soup click here
Cajun Catfish click here
Ahi Tuna click here
Chilean Sea Bass click here
Beer Steamed Mussels click here
Soft shell Crab Sandwich click here

Slow Roasted Salmon

★★★★★

5 from 1 reviews

This slow roasted salmon recipes is few in its ingredients but is packed full of flavor. Ready in under an hour, make it today!

Author: Sift – Originally by Anita at Wildthistlekitchen.com
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 1 hour (plus resting)
Yield: 2 pounds cooked salmon 1x
Category: Dinner
Cuisine: French
Diet: Gluten Free

Ingredients

Scale

2 Pounds of fresh salmon. Anita recommends a center
1 cup white wine
8 TBSP of butter at room temperature
1 garlic clove finely minced or grated
2 TBSP fresh dill plus a few sprigs
1 fresh lemon
salt and pepper

Instructions

Preheat your oven to 275°F
Slice the lemon and lay on the bottom of your roasting pan or baking dish. Lay the salmon on top of the of the lemon slices. Cover the salmon in salt and pepper to your taste.
Mix together the butter, 2 tbsp of dill, and the garlic. In several globs (yes globs), line the salmon with the butter. Pour the white wine in the pan. Cover the salmon with parchment paper and then aluminum foil on top. Place in the oven and roast for 45 minutes. Remove from the oven and allow to rest for 10 minutes. Remember, salmon is done when it has an internal temperature of 145°F or higher. Be sure to check. If it needs a few more minutes, stick it back in the oven. Serve immediately and enjoy!

Keywords: Salmon, Slow Roasted Salmon, Herb Butter

Les Poissons

March 8, 2021

Then I stuff you with bread, It don’t hurt, ’cause you’re dead
And you’re certainly lucky, you are, ‘Cause it’s gonna be hot
In my big silver pot, Tout à l’heure, mon poisson!
Au revoir!
– Little Mermaid Les Poissons

Some of the best Disney music comes from the film The Little Mermaid (1989). It is catchy, often funny, and gets stuck in your head (in my case for decades). One of my favorite songs is Les Poissons. As someone who grew up in French Canada, the song always made sense to me even though it was in English and French. This recipe is an homage to the Little Mermaid Les Poissons song where a crazed out chef makes a stuffed fish recipe and is upset that he can’t cook Sebastian!

What do you need?

2 lbs Swordfish
1 Cup Breadcrumbs (naturally I used gluten free)
1/4 cup Raisins
3 Cloves of Garlic (Minced)
1/2 Cup Pine Nuts
1/2 Cup Parsley (Chopped)
2 1/2 tbsp Olive Oil
Salt and Pepper to taste

How do you make the recipe from the Little Mermaid Les Poissons?

Set your oven to 400°F
Depending on where you get your swordfish from meaning if you get it fresh from the store or a fishmonger, ask them to slice it thin for you. Otherwise you need to do this yourself.
Spice your filets and then mix all of the ingredients in a bowl. Lay out each piece of swordfish and then fill it with your mixture. Don’t overfill it because you need to roll it up.
Once they are all rolled up, place them in a baking dish and top with them remaining mixture. Bake for 15 minutes and serve immediately.

Why should you make this recipe for the Little Mermaid Les Poissons?

It is really quick to make and is really fun to do especially if you have the movie on in the background!

Looking for something similar?

Moroccan Salmon click here
Coconut Fish Soup click here
Cajun Catfish click here
Ahi Tuna click here
Chilean Sea Bass click here
Beer Steamed Mussels click here
Soft shell Crab Sandwich click here

Les Poissons

Made famous in the Little Mermaid Les Poissons song, this recipe is a play on the recipe in the film. Easy, delicious, and fun. Make it today!

Author: Sift
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 4 1x
Category: Dinner
Cuisine: Italian
Diet: Gluten Free

Ingredients

Scale

2 lbs Swordfish
1 Cup Breadcrumbs (naturally I used gluten free)
1/4 cup Raisins
3 Cloves of Garlic (Minced)
1/2 Cup Pine Nuts
1/2 Cup Parsley (Chopped)
2 1/2 tbsp Olive Oil
Salt and Pepper to taste

Instructions

Set your oven to 400°F
Depending on where you get your swordfish from meaning if you get it fresh from the store or a fishmonger, ask them to slice it thin for you. Otherwise you need to do this yourself.
Spice your filets and then mix all of the ingredients in a bowl. Lay out each piece of swordfish and then fill it with your mixture. Don’t overfill it because you need to roll it up.
Once they are all rolled up, place them in a baking dish and top with them remaining mixture. Bake for 15 minutes and serve immediately.

Keywords: Swordfish, Les Poissons, Little Mermaid, Gluten Free

Cake from Sleeping Beauty

March 4, 2021

“It’s simple. All you do is follow the book” – The Flora, Fauna, and Merryweather guide to making the cake from Sleeping Beauty.

I have to admit that Sleeping Beauty is not one of my favorite Disney films. In truth, the majority of the princess films are not. I have only watched Sleeping Beauty a few times and the last time was while Josh and I were in a hotel room is Tulsa, Oklahoma waiting for our friends wedding to begin. I remember feeling that the film itself was sweet in its nature and that Flora, Fauna, and Merryweather really made the film. The scene that they make the cake is fun but the cake desperately needed an upgrade! This is my version of the cake from sleeping beauty.

What do you need to make the cake from sleeping beauty?

Making a vanilla cake gluten free is way harder than chocolate cake. I scoured the internet for ideas and I found a few different recipes. I tried one but it was honestly disgusting. I then found this recipe from Jules GF and it turned out well! I used her cake recipe but did my own spin on the icing. Let’s get to it.

*I made this as one large 6 inch layer cake. The original recipe stipulates that this is a recipe for an 8inch cake pan.

1 ½ cups gluten free flour
1 cup minus 1 Tbs. granulated cane sugar
2 tsp. baking powder
1/3 tsp. baking soda
1/2 tsp. salt (optional)
2 eggs
1/3 cup mild flavored vegetable oil of choice – I used canola
1 Tbs. white vinegar
1 tsp. pure vanilla extract
½ cup milk of choice (dairy or non-dairy; skim or fat-free not recommended)

Icing:

2 sticks butter (softened to room temperature)
6 cups icing sugar
1 1/2 tsp almond extract
2 tbsp blackberry jam
1/4 cup whole blueberries
blue food coloring

How do you make it?

To make the cake:

Set oven to 350°F.
In a bowl add the oil, sugar, and eggs. Whisk together until it becomes thick. Add all of the dry ingredients and whisk together. Add your vanilla extract and milk and do one more whisk to fully incorporate everything and bring it into a nice smooth batter. Grease your 6 inch tin and pour the batter into the tin. Place into the oven and bake for 55 minutes – 1 hour. Insert a toothpick to see that it is fully baked. If not, place back in the oven for 5 minutes and check again.
Allow it to cool in the cake tin for 5 – 10 minutes then transfer to a wire rack to cool completely. Once completely cooled, slice the cake so that you will have 3 layers. Then make your icing.

To make the icing:

In the bowl of a stand mixer with the beater attachment, add the butter. Allow it to beat for 2 minutes just to lighten up the butter. Add the powdered sugar and make sure your mixer is not set to high because the powdered sugar will fly everywhere. Once the powdered sugar is added, your icing needs to mix for 3-5 minutes for it to fully come together. Add the almond extract, blueberries, and jam. Let the icing really come together. The blueberries will have a bit of chunk to them but they will break down. Add the blue food coloring.

Putting it all together:

Put an even layer of icing on each layer of cake. The way I like to measure this is by using an ice cream scooper. Use an offset spatula to work the icing all around the cake layer. If you want it to look like the cake from the film then some needs to be kind of hanging off of the side.
Repeat this step. Add the top layer, cover with icing and place a pile of blueberries in the middle or cover in candles or however you want to decorate it!

Why should you make this cake from Sleeping Beauty?

It is a really easy cake to make! The icing is honestly so delicious that you almost forget about the cake but the whole thing is a cute homage to the film.

Looking for something similar?

Clafoutis click here
Burnt Basque Cheesecake (Classic) click here
No Bake Heath Bar Cheesecake click here
Raspberry Lemon Cheesecake Bars click here
Lemon Cheesecake Bars click here
Chocolate Cake click here
Carrot Cake click here

Cake from Sleeping Beauty

This Cake from Sleeping Beauty is a fun modern adaptation of the original cake prepared by Flora, Fauna, and Merryweather in the 1959 classic.

Author: Sift
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 1 (3 tier) 6 inch cake 1x
Category: Dessert
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the cake:

1 ½ cups gluten free flour
1 cup minus 1 Tbs. granulated cane sugar
2 tsp. baking powder
1/3 tsp. baking soda
1/2 tsp. salt (optional)
2 eggs
1/3 cup mild flavored vegetable oil of choice – I used canola
1 Tbs. white vinegar
1 tsp. pure vanilla extract
½ cup milk of choice (dairy or non-dairy; skim or fat-free not recommended)

For the icing:

2 sticks butter (softened to room temperature)
6 cups icing sugar
1 1/2 tsp almond extract
2 tbsp blackberry jam
1/4 cup whole blueberries
blue food coloring

Instructions

For the cake:

Set oven to 350°F.
In a bowl add the oil, sugar, and eggs. Whisk together until it becomes thick. Add all of the dry ingredients and whisk together. Add your vanilla extract and milk and do one more whisk to fully incorporate everything and bring it into a nice smooth batter. Grease your 6 inch tin and pour the batter into the tin. Place into the oven and bake for 55 minutes – 1 hour. Insert a toothpick to see that it is fully baked. If not, place back in the oven for 5 minutes and check again.
Allow it to cool in the cake tin for 5 – 10 minutes then transfer to a wire rack to cool completely. Once completely cooled, slice the cake so that you will have 3 layers. Then make your icing.

For the icing:

In the bowl of a stand mixer with the beater attachment, add the butter. Allow it to beat for 2 minutes just to lighten up the butter. Add the powdered sugar and make sure your mixer is not set to high because the powdered sugar will fly everywhere. Once the powdered sugar is added, your icing needs to mix for 3-5 minutes for it to fully come together. Add the almond extract, blueberries, and jam. Let the icing really come together. The blueberries will have a bit of chunk to them but they will break down. Add the blue food coloring.

Putting it all together:

Put an even layer of icing on each layer of cake. The way I like to measure this is by using an ice cream scooper. Use an offset spatula to work the icing all around the cake layer. If you want it to look like the cake from the film then some needs to be kind of hanging off of the side.
Repeat this step. Add the top layer, cover with icing and place a pile of blueberries in the middle or cover in candles or however you want to decorate it!

Keywords: Sleeping Beauty, Cake, Gluten Free

Moroccan Salmon

February 22, 2021

This recipe for Moroccan Salmon and Roasted Acorn Squash is the perfect blending of flavors and textures. Ready in under 45 minutes, it is the perfect dinner.

I am not sure the first time I saw Half Baked Harvest’s website and cookbooks but I know that since that moment, I have valued Tieghan’s approach to cooking. She really is experimental with her flavors and puts together ingredients that I may not have thought to in the past. I own both of her cookbooks and thought it was about time that I started to cook my way through her newest one, Super Simple. The guise is that all meals are quick and easy but do not lack flavor. She puts her money where her mouth is with this dish.

What do you need for Moroccan Salmon?

I modified this recipe just a bit to make it feed 2 people (instead of 6) and to make it gluten free.

1 Acorn Squash
1/2 cup Olive Oil
1 Pound Fresh Salmon
1/4 cup Honey
2 Tbsp Sriracha
Harissa spice (enough to cover the salmon)
3 Garlic Gloves (Crushed)
Salt and Pepper to taste
Pomegranate seeds and mint to garnish

How do you make it?

Set your oven to 425°F. We will first begin with the acorn squash.
Cut cup the acorn squash and lay it on a baking tray covered in parchment paper. Use 1/4 cup of the olive oil, the honey, sriracha, and a bit of salt and pepper to coat the pieces. Bake for 20 minutes (they should be soft by the end of the 20 minutes).
In the meantime, cover your salmon in harissa spice, salt, and pepper. Crush the garlic and get it all ready to go. Once the squash is done, lower the temperature on the oven to 325°F.
Move the squash to the side of the pan and place the salmon in the middle of the pan. Put back in the oven and cook for 20 minutes. Serve immediately.

Why should you make this Moroccan Salmon?

The flavor combinations are really delicious and the squash pairs beautifully with the salmon. It is a really simple recipe to make (Tieghan wasn’t kidding), but it is packed full of flavor and presents beautifully.

Looking for something similar?

Coconut Fish Soup click here
Cajun Catfish click here
Ahi Tuna click here
Chilean Sea Bass click here
Beer Steamed Mussels click here
Soft shell Crab Sandwich click here

Moroccan Salmon

This recipe for Moroccan Salmon and Roasted Acorn Squash is ready in 45 minutes, packed full of flavor, and incredibly easy. Make it today!

Author: Sift
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 Minutes
Yield: 2–4 Servings 1x
Category: Dinner
Cuisine: Moroccan
Diet: Gluten Free

Ingredients

Scale

1 Acorn Squash
1/2 cup Olive Oil
1 Pound Fresh Salmon
1/4 cup Honey
2 Tbsp Sriracha
Harissa spice (enough to cover the salmon)
3 Garlic Gloves (Crushed)
Salt and Pepper to taste
Pomegranate seeds and mint to garnish

Instructions

Set your oven to 425°F. We will first begin with the acorn squash.
Cut cup the acorn squash and lay it on a baking tray covered in parchment paper. Use 1/4 cup of the olive oil, the honey, sriracha, and a bit of salt and pepper to coat the pieces. Bake for 20 minutes (they should be soft by the end of the 20 minutes).
In the meantime, cover your salmon in harissa spice, salt, and pepper. Crush the garlic and get it all ready to go. Once the squash is done, lower the temperature on the oven to 325°F.
Move the squash to the side of the pan and place the salmon in the middle of the pan. Put back in the oven and cook for 20 minutes. Serve immediately.

Keywords: Moroccan Salmon, gluten free

Clafoutis

February 18, 2021

This delicious and quick clafoutis recipe is done (including prep) in under an hour!
Make it today.

If you are anything like me, you might be thinking “how does one pronounce “clafoutis”?”. I have an issue because I was raised in a place where we spoke both French and English that my default is to try to say things in French. The French way to say this is “Kla-fu-t”. The English way is “Kla-Fou-tis”. The easy way is that this is a delicious buttermilk based dessert that is typically filled with cherries. I don’t love cherries (neither does hubs). My fridge was stocked with blackberries, and thus, the this blackberry clafoutis recipe was born.

What do you need for this clafoutis recipe?

You likely have most of what you need already in your kitchen!

3 eggs
1/3 cup almond flour
2 tbsp brown rice flour (you can sub in an all purpose flour here if you’d like – gluten free or regular)
1/2 cup sugar
1 1/14 cup buttermilk
1 tbsp vanilla
Blackberries

How do you make it?

Another thing about this recipe, all you need is a bowl, whisk, and a pie plate!

Set your oven to 375°F
In your mixing bowl, add the eggs, buttermilk, vanilla, sugar, flours, and whisk together until it all comes together. If should be a bit thick but really not too thick.
Grease the pie plate and then line the fruit on the base of the pie plate. Pour the mixture on top of the berries and place the pie plate in the oven. Bake for 45-50 minutes. The edges should be a beautiful golden brown and the middle should be set. To make sure it is set in the middle, insert a toothpick and see if it comes out clean.
Allow it to cool and sprinkle powdered sugar on top. Serve warm or cool (I actually prefer it cool).

Why should you make this clafoutis recipe?

As you can see, it is super easy! It is one of those desserts that you can put together in under 5 minutes and put it in the oven and forget about it. It is hard to mess up to the point where anyone can make this. You won’t be disappointed.

Looking for something similar?

Burnt Basque Cheesecake (Classic) click here
No Bake Heath Bar Cheesecake click here
Raspberry Lemon Cheesecake Bars click here
Lemon Cheesecake Bars click here
Chocolate Cake click here
Carrot Cake click here

Blackberry Clafoutis Recipe

This Blackberry Clafoutis Recipe is a take on the original Cherry Clafoutis Recipe. Quick, easy, and gluten free. Make it today!

Author: Sift
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 1 pie 1x
Category: Dessert
Cuisine: French
Diet: Gluten Free

Ingredients

Scale

3 eggs
1/3 cup almond flour
2 tbsp brown rice flour (you can sub in an all purpose flour here if you’d like – gluten free or regular)
1/2 cup sugar
1 1/14 cup buttermilk
1 tbsp vanilla
Blackberries

Instructions

Set your oven to 375°F
In your mixing bowl, add the eggs, buttermilk, vanilla, sugar, flours, and whisk together until it all comes together. If should be a bit thick but really not too thick.
Grease the pie plate and then line the fruit on the base of the pie plate. Pour the mixture on top of the berries and place the pie plate in the oven. Bake for 45-50 minutes. The edges should be a beautiful golden brown and the middle should be set. To make sure it is set in the middle, insert a toothpick and see if it comes out clean.
Allow it to cool and sprinkle powdered sugar on top. Serve warm or cool (I actually prefer it cool).

Keywords: Clafoutis, Blackberry, Gluten Free