Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Blagh, I gotta start having a "mise en place" when it comes to posting recipes :P

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Please Fave the Original Submission:

click here for Baked Salmon - https://www.furaffinity.net/view/11683584/
click here for Baked Salmon with Rabe and Mushroom Ravioli - https://www.furaffinity.net/view/11688117/
click here for Salmon and Poached Eggs - https://www.furaffinity.net/view/11688181/

Succulent salmon from the kitchens of chrismukkah

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This I got as a recipe from the "Real Simple" website, and its REALLY good :)

All you need -

1 salmon (at least a 2 - 3 pounder, or enough to feed two)
1 fennel bulb, chopped thin (it called for two, I only had one)
4-5 cloves garlic, rough chopped
2 - 3 tablespoons mustard*
1 heaping tablespoon honey* (The recipe doesn't call for either of these asterisked ingredients, but I would say you should use it - it keeps the fish from drying out)
handful of fresh thyme
salt and pepper to taste
tablespoon extra virgin olive oil
your favorite baking pan
tin foil

All you have to do - is get your pan (duh)...cover it with tin foil (makes for easy clean up)...prep by chopping the fennel and garlic...

Coat the entire salmon with your honey-mustard mixture (I think a whole grain mustard would also work well with this) ...sprinkle with salt and pepper as well and cover the bottom with fennel, and the top with fennel and garlic :3

Cook in the oven at 400 F for 30 - 40 minutes, no more ! (It actually called to roast the veggies first, but, I figured I might as well cook the whole thing as is to save time)

SO good...unless you are allergic to fish, in which case you might want to switch this out with chicken, or rabbit, or extra firm *shudders* tofu :B

Enjoy!

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For the broccoli rabe please go here - https://www.furaffinity.net/view/39447807/

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...And, if you have any more of that salmon left - well, you make breakfast with it :B

I'm quite happy with how my poached eggs came out! I think the trick is to boil them - but, NOT boil them.

What I mean by that is - you just need a small pot of water - 2 tablespoons white vinegar, and a pinch of salt - let that GET to a roiling boil, BUT then turn it down to low and THEN carefully drop the eggs in...they only need a minute or two to set (you can do longer if you want them more hard-boiled)

Then just use a slotted spoon to drop them onto the salmon, which you can just microwave for about 2 - 3 minutes beforehand, then serve!

Enjoy!

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From Chris: I have seen other techniques where you need to stir the water in order for the eggs to have a more spherical shape.

Thats fine, but I think using a large soup spoon or ladle will keep the egg "all together" as well.