Before I start talking food, I’d like to talk family. This past week, we lost our foster son, a wonderful man, a man of integrity, honesty and good character, always with a smile on his face; and a young father. He came into our lives about 10 years ago as a friend of my son. He was having issues at home at the time and lived with us for about 2 1/2 years, during which time he joined the Marines, then served honorably for 6 years, came home, shared my son’s home for about 2 years, had his little girl with a girlfriend at the time, finished college with a BA in Criminal Justice and has worked the last year as an officer with the Reading, PA police force. On Sunday, January 29th , this beautiful little girl lost her daddy. Our hearts are broken as this wonderful young man, whom we considered a son/brother passed away. In an effort to help his daughter’s mother and his family, one of his Marine buddies has started a GoFundMe page, which can be found at: https://www.gofundme.com/sgt-cruz-memorialeva-college-fund .
You will probably have to copy and paste the link in your search bar, but, if the feeling moves you, any contribution would be appreciated. Over 100 people have donated so far, but we have a long way to go to achieve the $50,000 goal, to be invested to ensure that Eva, this wonderful, intelligent little girl gets to achieve her full potential and be able to attend college. Please help if you can.
Due to this unexpected loss, and our entire home being under a fog of sadness, I haven’t cooked much. Meals were easy–salad with shrimp, turkey chili, pork stirfry with frozen veggies, and chicken wings bought at a local restaurant. So, when I post another salmon recipe tonight, it’s not because it’s the only thing we eat, it’s because it’s the first thing I’ve made that I wanted to bother posting. And, it wasn’t even my recipe. This is a Health.com recipe, was unbelievably easy, and delicious.
INGREDIENTS: Serves 4
- 4 pieces of salmon cut into fillets or 1 large salmon filet
- 1/3 C apple jelly
- 2 tbsp. horseradish
- 1 tbsp. champagne vinegar, rice wine vinegar or white wine vinegar
- 1 tbsp. fresh chives, finely diced
- Salt & pepper
- 1 tbsp. olive oil
- Preheat your oven to 350
- Pat the fish dry with paper towels, season with salt & pepper, and set aside.
- Whisk together the apple jelly, horseradish, vinegar and chives – divide into 2 small bowls
- Using an oven proof skillet — add the oil and heat it.
- Put the fish in, flesh side down and cook over medium high heat for 3 minutes
- Turn the fish over and using a pastry or basting brush, cover the fish with the glaze from one of the bowls.
- Put the entire pan onto the top shelf of the preheated oven and bake for 5 to 7 minutes, depending on the thickness of the fish.
- Remove it from the oven and top with the other half of the glaze as you plate it.
Just a useful note. If you use fresh herbs, please invest in an herb scissors. It is nothing more than a 5 bladed (very sharp) pair of scissors. Available on Amazon or just about any other kitchenwares store. They are terrific and make chopping herbs so easy.