The Joy of Cooking

Citrus Glaze Salmon with Garlic Asparagus and Wild Rice

Ingredients

• 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
• 1/3 cup dark brown sugar
• 2 tablespoons lemon zest
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

More Sewing Fun

Another fun sewing project - Blanket for a Baby Boy with Satin Trim

Baby Boy Blanket with Satin Trim - I love Mommy and Daddy on Back

Baby Boy animal and alphabet theme - "Little Buddy"

Fun Sewing Crafts

Matching Baby Blanket with Satin Trim and Burp Rags for a Baby Girl

The Back of the blanket with specialty Label -actual size of blanket is 31 x 39

The front of the blanket

A view of the front and back of fabric for blanket

Burp rags with double stitch

The front of the burp rag

 

Baby Shower Punch

Baby Shower Punch

This is a punch that I made for my cousins baby shower last weekend.  It was a delicious punch and it so cute to look at. 

Ingredients

• 1 packet blue, unsweetened Kool-Aid (I used Blue Raspberry Lemonade)
• 1 (2 liter) bottle Ginger Ale
• 1 (64 oz) bottle White Grape Juice
• 1 cup sugar
• 8 scoops pineapple sherbet
• 2-3 Rubber Duckies
• maraschino cherries (optional for garnish)
• orange slices (optional for garnish)

Instructions

1. Chill ginger ale and grape juice over night
2. Remove sherbet from freezer about 1/2 hour before serving punch to soften
3. In a large bowl, combine Kool-Aid packet, sugar and chilled juice. Stir to blend.
4. Slowly add chilled ginger ale.
5. Float 8 scoops of softened sherbet on top
6. Add Rubber Duckies (don’t forget to wash before using)

Garnish cups with cherries and orange slices

First Blog in my life

I am very excited to have my very own to blog share my many projects and ideas.