Amazingly Moist Salmon & Peppery Cheese Bread

I am so proud of myself. I have been working on organizing things on my computer, and trying to move a lot of it off my regular hard drive and onto my external hard drive. In the process, I started going through the recipes I have yet to blog. But I’m happy to say, I have now gone through all of them, typed out the recipes, and have them all prepared to post about. Now I just have to remember the details on some of these meals I made a few months ago!

Even though I made this quite some time ago, I do remember it. Except for that broccoli side dish. I don’t know if it is just steamed broccoli, or if I did something special with it… I always love salmon recipes. I love salmon to start off with, and it is just so easy to prepare. I used to be scared of preparing any type of fish until I discovered it’s much easier to cook a salmon fillet perfectly than it is to cook a chicken breast perfectly! This salmon is exactly what the title says – amazingly moist. If you area mayonnaise hater, you’ll probably want to skip this one, but I love it, so I loved this recipe. And the bread is quite delicious. And it’s perfect for a week night since it is a quick bread. I don’t see savory quick breads often enough, so I’m always quick to jump on them when I do see them. Altogether a delicious meal!

Amazingly Moist Salmon
adapted from Extraordinary Meals from Ordinary Ingredients

Serves 4

3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind
4 salmon fillets, about 1 1/2 pounds
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 500F. Coat a baking sheet with cooking spray.

In a small bowl, whisk together the mayonnaise, mustard, parsley, and lemon rind.

Sprinkle the salmon with the salt and pepper. Coat each fillet with some of the mayonnaise mixture and set on the baking sheet.

Roast until the salmon flakes easily with a fork, 10 to 12 minutes.

Peppery Cheese Bread
from Better Homes & Gardens Treasured Recipes

Makes 1 loaf

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 to 2 teaspoons cracked black pepper
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 beaten eggs
1 8-ounce carton plain low-fat yogurt
1/2 cup cooking oil
1/4 cup milk
1 tablespoon spicy brown mustard
1 cup shredded cheddar cheese (4 ounces)
1/4 cup thinly sliced green onions

Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, combine flour, sugar, pepper, baking powder, salt, and baking soda. Make a well in the center of the flour mixture; set aside.

In a medium bowl combine eggs, yogurt, oil, milk and mustard. Add egg mixture to flour mixture; add cheese and green onions. Stir just until moistened (batter should be lumpy). Spread batter into prepared pan.

Bake in a 350F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool for 1 hour on wire rack. Serve warm. Wrap any leftovers and store in refrigerator for up to 3 days.

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