CookTeaser

RECIPE

Serves 2

A CookTale

I’ve been away from the postings for a few days, and that’s all it seems to take to get out of the swing. But today is a new day, with a perfected redux of Maple Soy Salmon. Cathie stated that it was “it was even superior to the original”. Once again it took wild, organic Salmon from a top-notch fishmonger to make it so. In this case it’s the Woodstock Meat market in the village. They receive a daily delivery of the freshest fish one can enjoy.
The history behind the noodles are another story. There a memory of childhood days that never entered my mind to prepare until last evening. Was quite tasty for an old dish!

INGREDIENTS For the Salmon

1 lb of Salmon (wild organic)
1/4 cup of Maple Syrup
2 TB of Soy Sauce
1 Garlic clove (minced
1 tsp of Sea Salt (divided)
1/4 tsp of Black Pepper (divided)

METHOD

1. In a small bowl, mix the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper.

2. Place the Salmon in a shallow glass baking dish, & coat with the Maple syrup mixture. Cover the dish, & marinate the Salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 degrees F. Place the baking dish in the preheated oven,& bake uncovered 20 minutes, or until easily flaked with a fork.

INGREDIENTS For the Noodle Dish

4 oz Egg Noodles
1/2 cup of Sour Cream
1 cup of Cottage Cheese (small curd)
1/8 cup of Milk
1 Garlic clove (smashed)
1 tsp of Worcestershire Sauce
1/2 tsp of White Pepper
1/4 cup of Parmesan Cheese (shredded)
3/4 TB of Poppy Seeds

METHOD

1. Preheat the oven to 350 F. Lightly spray a 2-quart casserole dish with cooking spray.

2. Prepare the Egg Noodles per package directions, about six minutes. Drain well.

3. While the Noodles are cooking, in a large bowl stir together the Sour Cream, Cottage Cheese, Milk, Garlic, Worcestershire, & Pepper.

4. Stir in the cooked Noodles & spoon into the casserole dish. Bake uncovered, for 15 minutes.

5. Sprinkle with the Parmesan & Poppy seeds & bake for 5 minutes more.