Honey Dijon Garlic Salmon

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Ingredients:

• 2 10-12 ounce fresh Copper River salmon (cleaned, pin-bones removed)
• 3-4 cloves of garlic, minced
• 2-3 tbsp. parsley, finely chopped
• 3 tbsp. honey Dijon mustard (this is the one I used)
• Juice of half a lemon
• A pinch of salt
• ⅛ cup of olive oil

Instructions:

1. Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon pieces on top of the foil and set aside.
2. In a medium bowl, whisk together garlic, parsley, honey Dijon, lemon juice, salt, and olive oil. Whisk well until well-combined then using a pastry brush, brush on the sauce onto the salmon pieces.
3. Bake uncovered for 15-20 minutes (or depending on how thick your slices of salmon are, you may need to reduce the time by 2-3 minutes or increase it by 2-3 minutes – just keep an eye on it!)
4. Serve with your favorite sides (we served it with a side of Israeli couscous).

Strawberry & Cream Slab Pie

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Strawberry & Cream Slab Pie

PREP TIME 20 Minute/s

COOK TIME 25 Minute/s

TOTAL TIME 45 Minute/s

Ingredients

• 2 store bought pie crusts
• 1 pint strawberries, large dice
• 4 TBS Sugar, divided in half
• juice of one lemon
• 1 TBS cornstarch
• 1 tsp vanilla
• 8 ounces cream cheese
• 1 egg
• sugar for sprinkling

Instructions

1. Preheat the oven to 400.
2. In a small bowl, mix the cream cheese, 2 TBS of sugar and 1 tsp of vanilla.
3. In a separate bowl, mix the diced strawberries, 1/4 cup of sugar, juice of 1/2 lemon and the 1 TBS of cornstarch.
4. Roll out and trim your pie dough so that it is approximately 14" x 10." This measurement is not at all important so long as the two pie crusts are equal in size and fit in your pan.
5. Lay one crust onto a parchment lined baking sheet. Spread with cream cheese mixture. Top with strawberry mixture. You may have a bit left over.
6. You want to leave about 1/2" around the edges and try not to overfill your crust.
7. Lay your top piece on, cutting three 1-2" slits in the top.
8. Using a fork, seal the edges.
9. Brush egg wash over the top and edges.
10. Bake for 20-30 minutes. It's a large spread because it depends on how thin you roll out your crust. Ours was done at 25 minutes but we watched it like a hawk from 20 minutes on.
11. Let sit until completely cool. OR dive right in and serve with vanilla ice cream. Heaven.
12. **This works just as well without the cream cheese. Try mixing in blueberries and raspberries too!