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My love of cooking started when I was very young. Actually, it really started with baking. I would look through the pantry to see what ingredients we had on hand, and then I would scour the cookbook to find a delicious sweet treat. I only remember us having the one cookbook. It was the red and white plaid one that I’m sure most of us had growing up. My mom bought me that same cookbook when I got married. I still often use it. When I was in sixth grade my mom bought me my very own cookbook. It had drawings of children from around the globe, cooking foods from their own countries. I was immediately fascinated with the “exotic” ingredients that were not in my pantry. I remember making Swedish Meatballs for a class project that year. I soaked in all the accolades! This was a game changer for me. I no longer wanted to just bake with the simple ingredients we had in our pantry, I wanted to cook dishes from around the world! Now, some of those ingredients I thought were so exotic as a child, are staples in my own pantry. This recipe was inspired by a bowl of citrus fruits and a head of garlic that needed to get used. I came up with two recipes made with a few simple ingredients and just a couple of tweaks to make them different.

Citrus is in season right now, so I have been buying maybe a few to many clementine oranges.

I love my new Xmas present. A Vitamix!

The rule in baking Salmon is to bake 8-12 minutes per inch at 425°, depending on how rare or well done you like it.

You can use some of the marinade for a dressing. Don’t let your fish marinate for more than an hour. The acid in the citrus juice will start to cook the fish.

Two marinades+one method=yummy!

We warmed some corn tortillas for a simple but delicious fish taco. Thank you so much Mom for gifting me the love of cooking! MOJO SALMON W/ CITRUS SLAW 2 packages Sitka Coho Salmon 3/4 C. Clementine or Orange Juice 1/4 C. Lemon or Lime Juice 2 Cloves Garlic 1 tsp. Ground Cumin 1/2 tsp. Paprika 1/2 C. Fresh Cilantro 2 tbs. Olive Oil Hot Sauce, to taste 1 tsp. Salt 1/2 tsp. Black Pepper 1/3 C. Sour Cream 1 small head Cabbage, shredded Preheat oven to 425°. Place salmon in a glass baking dish. Place citrus juices, garlic, cumin, paprika, cilantro, olive oil, hot sauce, salt and pepper in a blender and blend for 10 seconds. Reserve 1/3 cup marinade. Pour over salmon and set aside to marinate for 15 minutes and no longer than 1 hour. Bake 8-12 minutes per inch. Add sour cream to reserved marinade and then toss with shredded cabbage. ***BONUS RECIPE*** ASIAN CITRUS MARINADE 3/4 C. Clementine or Orange Juice 1/4 C. Lemon or Lime Juice 2 cloves Garlic 2 tsp. Fresh grated Ginger or 1 tsp. powder Ginger 1/4 C. Low Sodium Tamari, Soy Sauce, or Coconut Aminos 1/2 C. Fresh Cilantro 1 tsp. Sesame Oil 1 1/2 Tbs. Olive Oil Sriracha, to taste 1/2 tsp. Salt 1/2 tsp. Black Pepper

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