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Marysville Journal-Tribune
Home»Favorite Fare»The best salmon, Cheesy rolls, Easy chocolate mousse pie
Favorite Fare

The best salmon, Cheesy rolls, Easy chocolate mousse pie

By Melanie BehrensJuly 20, 2017No Comments2 Mins Read

Unavailable.

Here’s a start for dinner … maybe tomorrow!
The best salmon
2 TBS extra-virgin olive oil
4 6-oz. salmon fillets, patted dry with paper towels
kosher salt
freshly ground black pepper
3 TBS unsalted butter
3 cloves garlic, minced
juice and zest of 1 lemon, plus 1 thinly sliced lemon
1 C low-sodium chicken broth
2 TBS chopped fresh parsley
In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more. Transfer to a plate.
Reduce heat to medium, then add 1 tablespoon butter, garlic, and lemon juice and zest and cook 2 minutes. Add lemon slices and chicken broth to skillet and season with salt and pepper.
Simmer on low until reduced, 3 to 5 minutes.
Return salmon back to skillet and simmer until salmon is cooked through, 3 to 4 minutes. Add remaining 2 tablespoons butter and stir to create creamy sauce. Garnish with parsley and serve immediately.
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Cheesy rolls
1 pkg. (6 oz.) smoked ham, chopped
3/4 C shredded cheddar cheese
1 can (12 oz.) refrigerated buttermilk biscuits (10 biscuits)
Heat oven to 350 degrees. Combine ham and cheese in large bowl. Cut each biscuit into 4 pieces. Add to ham mixture; mix lightly.
Spoon into 8 muffin pan cups sprayed with cooking spray. Bake 20 min. or until puffed and golden brown. Cool 10 min. before removing from pan. Serve warm.
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Easy chocolate mousse pie
2 boxes chocolate pudding mix
2 C whole milk
2 C heavy cream
1 pkg. cookie piecrust
Oreo crumbs for topping
In a large bowl, beat chocolate pudding mixes with 2 cups milk and 2 cups heavy cream until peaks form. Spread mousse into piecrust. Top with cookie crumbs and refrigerate for at least an hour before serving.
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She said, “I’ve never been a millionaire, but I just know I’d be darling at it!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)

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