When I was shopping last week, I was enticed by a lovely, and on sale, piece of salmon from Norway. Cold Atlantic salmon has to be one of the best fish options there is. Truth is, I am not a huge fish fan and only a few top my list of delicious eating. Of this short list, my favorite is salmon. I’ve prepared it several ways, but this roasted version is one of the easiest and tastiest ways to prepare it.

Herb Roasted Salmon

4 tablespoons (1/2 stick) Butter
4 tablespoons minced Parsley or Dill
1 Salmon Fillet, about 1 1/2 lbs
Salt and freshly ground black pepper to taste
1 Lemon

Preheat the oven to 475 degrees (F.).

In a baking dish or pan that is just large enough for the salmon, add the butter and 2 tablespoons of the herbs, then put it in the oven for about 5 minutes. The butter should be melted and bubbly.

Put the salmon on top of the herbs, skin side up, and roast it for 4 to 5 minutes. Remove the pan, then peel the skin off. I used a fork to just lift the skin off. (Save it for your cats; they love it.)

Sprinkle the fish with salt and pepper. Flip the fish over and sprinkle that side with salt and pepper. Slice the lemon into thin rounds and put three or four slices on top of the salmon.

Roast for 3 to 5 minutes longer, checking to be sure it is done to your preference. Cut into serving portions, spoon a little of the butter over each serving and garnish with the remaining herb. Serve with additional lemon slices.

Makes 3 to 4 servings.

Nutrition Information per servings (4 servings):
Calories:230 Fat:17.0 g Net Carbs:1.7 g Protein:17.4 g

Tasty Kohlrabi and Carrots Au Gratin

I’m giving you a two-fer this week by adding my recipe for Au Gratin kohlrabi. For those who may not know, kohlrabi is a versatile vegetable with a flavor resembling broccoli stems. When fresh, kohlrabi are easy to peel and are tender vegetables. If you let them sit too long, they tend to get tough. This recipe is adapted from scalloped potatoes and is adjusted for the more moist kohlrabi. But the flavor is excellent. I used cut pieces of the kohlrabi stems to add a little more broccoli flavor. These are made in a pan on the stove rather than in the oven.

2 medium Kohlrabi, peeled and diced in 1/2″ cubes
1/4 cup chopped Kohlrabi stems
1/2 cup Carrots, sliced
2 tablespoons Heavy Cream
1/2 cup Sharp or Irish Cheddar Cheese
1/2 teaspoon Seasoning Salt
2 tablespoons Fresh Parsley or 1/2 teaspoon Dried Parsley
Pepper to taste

Boil a pan of water and add the kohlrabi and cook about 20 minutes, then add the carrot slices. Boil until they are fork tender, 5 to 10 minutes more. Drain the excess water off.

Put turnips and carrots back in the pan, stir in the kohlrabi stems, and add 1 tablespoon butter, stirring until melted. Add cream and diced pieces of cheese and stir until melted and completely combined with the vegetables. Add the seasoning and parsley.

If you would like a toasty topping on the dish, spread them into a broiler safe pan and place under the broiler for 3 to 4 minutes.

Makes 4 servings

Nutrition Information per serving:
Calories:106.5 Fat:7.3 g Net Carbs: 2.9 g Protein: 4.9 g