Baked Salmon

by Merill Smith

Ingredients

C.Wirthy & Co. Salmon Fillets – 3lbs bag of vacumm packed fillets from Sam’s Club, Boneless, skinless center cut fillets.  Note: ½ to 1 fillet per person
4 Tbsp butter, softened and mixed with about 3 Tbsp of lemon juice
1 medium white onion
½ lemon, sliced
Fresh parsley (finely chopped)
3 to 6 ears of corn on the cob, husked
3-4 large tomatoes
Parmesan cheese
Salmon seasoning – 2 Tbsp smoked paprika, 2 tsp brown sugar, 1 tsp kosher salt, ½ tsp coarsely ground pepper, ½ tsp ground ginger, ½ tsp ground cumin, ¼ tsp ground cloves, ¼ tsp ground cinnamon, ¼ tsp cayenne pepper

Preheat DO to 350 degrees F.

Place 1 cup of water in DO.

Season salmon fillets with dry Salmon Seasoning (liberally) on both sides.  Add extra kosher salt and coarsely ground pepper to taste.  Place chopped unions over fillets, corn and water.  Sprinkle fresh parsley over fillets.  Baste salmon fillets with butter and lemon oil mixture. And bake for approximately 20 minutes over medium coals.  When fish is approximately  three-quarters done,  place quartered tomatoes over fillets and corn.  Sprinkle Parmesan cheese over fillets generously.  Bake for another 5 to 8 minutes. 

Butterscotch Coffee Cake Pull Apart

by Merrill Smith

A.K.A. Monkey Bread 

24 frozen Rhoades bread rolls (frozen food section, 12-36 balls per pkg.)
1 pkg. butterscotch pudding – dry (Cook and Serve, do not use instant)
1 stick butter
3/4 c. brown sugar
2  tsp. cinnamon

Chopped nuts (optional)

The night before:

1)      Melt butter; add brown sugar and cinnamon and cook until bubbly, stirring well.  Do not overcook (i.e. boil hard).  Stir in nuts if desired.

2)      Sprinkle 1/3 of dry butterscotch pudding in bottom of bundt cake pan (spray pan with no stick).

3)      Arrange 10-12 frozen rolls in greased tube pan.

4)      Spoon ½ butter/sugar syrup over rolls.

5)      Sprinkle 1/3 of dry butterscotch pudding over rolls.

6)      Arrange remaining 12-14 rolls in bundt pan.

7)      Sprinkle remaining 1/3 of dry butterscotch pudding over rolls.

8)      Spoon remaining butter/sugar syrup over rolls.

9)      Cover tightly with foil forming a tent so rolls do not touch foil when rising.

10)   Leave on counter overnight.

The next morning:

1)      Preheat DO (12” Deep) to 350 degrees. 

2)      Uncover rolls and bake for 30 minutes or done.

3)      Let stand 5 minutes. (Less than 5 minutes syrup runs all over.  After 5 minutes syrup begins to harden.)

Carefully turn out on serving plate.