Salmon Packets

 It's been a while, eh? Sorry about that. I've been cooking lots of new, yummy things, I just haven't taken time to take pictures or post them. But this was too good NOT to! And so simple!

Put everything in.... 

And Dinner is served. 

Salmon Packets with roasted Squash

Ingredients:

2-4 Sockeye Salmon filets

1/2 onion, halved then sliced thick

handful grape tomatoes per filet

handful of red grapes per filet

2TBS capers per filet

1-2 lemons, quartered

2TBS white wine per filet

1TBS olive oil per filet (grape seed oil would be great too)

sea salt and fresh pepper

For the Squash:

2 Zucchini squash, diced into fairly large chunks

1- 8oz pkg button mushrooms (baby bells my favorite), cut in half (remove the stems)

1/2 onion, diced (fennel would be great too)

2TBS-1/4C olive oil

sea salt and fresh pepper 

1 C. prepared Quinoa

Instructions:

 Preheat oven to 400.

 Line a cookie sheet with foil, then prepare 2-4 sheets of foil for packets. Spray lined cookie sheet with Pam. 

Place salmon filets in center of each sheet of foil. Add sliced onions, tomatoes, grapes, capers and lemons. Starting with one side, fold up edge of foil, creasing the center in as if to form an envelope. Bend the top corner over to seal. Repeat on opposite side, leaving a small opening in the top to pour liquid ingredients. 

 Add white wine and oil. Seal opening shut. Continue until all filets are used up. Line up on one end of cookie sheet. 

For the squash:

On the same cookie sheet, add veggies. Pour oil over, sprinkle with salt and pepper and mix around until well coated. Spread out evenly across cookie sheet.

Bake entire sheet for 25 minutes. Once in the oven, start the Quinoa per package directions.

To serve: Divide Quinoa between plates. Fork out salmon and cover with veggies and sauce from foil packet. Side with squash mixture.

Iron Chef - my way

Secret Ingredient: Ground Italian Sausage - mild.
The Meals: Butternut Squash with Stove Top/Sausage and Biscuits and Gravy.


(My husband doesn't eat squash OR stove top and it's one of my favorite meals in the fall/winter so I needed a solution for last Friday's dinner. Since I knew I would only need a little bit of cooked sausage for my Squash, I searched for a good sausage meal to make for him. It was a little hectic trying to get 2 completely different meals cooked at the same time... but I did it and they were both delicious!! )

Butternut Squash with Stuffing and Sausage

Ingredients:

1 Butternut squash
1 box of Stove Top Stuffing
1/2lb. Italian Sausage
Shredded cheese
2TBS. butter/margarine
Salt and Pepper

Instructions:

1. Pre-heat oven to 375. Cut squash in half lengthwise and spoon out seeds. Cut each half in half and place cut side down in large baking dish. Pour a little water in the bottom of your pan. Bake for 30-55min. until a fork can easily be inserted.
2. Meanwhile, brown sausage and prepare stove top. Combine and set aside.
3. Take squash out of oven and allow to cool a few minutes. Drain water from pan and turn squash quarters over so flesh side is up.
4. Sprinkle each quarter with a little salt and pepper and rub a little butter over each. Spoon stuffing mixture onto each and sprinkle cheese on top.
5. Bake an additional 10-15 minutes until cheese is golden.
Enjoy!!


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Biscuits and Gravy

Ingredients:

1 pkg. Biscuits
3/4lbs. sausage (the fattier, the better)
4C milk
4-8 TBS flour

Instructions:

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour BROWN before adding another tablespoon (if you don't, your gravy will taste like flour). After you have added enough flour to make the gravy as thick as you like, whisk in the milk. It will thicken as it cools.