Mustard & Maple Glazed Salmon with Power Green Citrus Salad

salmon + salad


Picked up some wild caught salmon from Whole Foods today and whipped this delicious dish together. We loved it so much that it was both lunch and dinner. We ate it twice!

Ingredients for Mustard & Maple Glazed Salmon

1 1/4 lb salmon

1 tbsp dijon mustard

1 tbsp maple syrup

freshly cracked pepper to taste

1/4 tsp pimenton (or paprika)

Ingredients for Power Green Citrus Salad

Power Greens Salad mix from Trader Joe’s (baby swiss chard, baby spinach, baby kale)

2 oranges (I had 1 sanguine, and 1 navel) cut into segments

1/4 cup pistachios

juice of 1 orange

drizzle of extra virgin olive oil

drizzle of cooked grape must vinegar

Directions for Salmon:

Preheat oven 400 F.  Place salmon in a baking pan that has been lightly drizzled with oil. Mix the ingredients for the glaze (mustard, maple syrup, pepper, pimenton) and brush them onto the salmon.  Bake in oven for 30 minutes.

Directions for Power Green Citrus Salad:

I love the Power Greens salad blend from Trader Joes’s. Earth Bound make the same type. You can use it in so many ways.  I have used it in smoothies, salads, steamed with olive oil & lemon, in omelets. It is very hearty and versatile. It has a blend of baby swiss chard, baby spinach, and baby kale, so it is jam packed with goodness!

Empty salad bag into a bowl. Segment the two oranges. I learned to do this from watching tutorials on YouTube.

Add the pistachios.

In a separate bowl, blend the orange juice, olive oil and cooked grape must vinegar.

What is cooked grape must? It is a syrup further cooked down than balsamic vinegar, slightly sweet and tart at the same time.  Sort of a cross between a balsamic vinegar and a wine jelly. I found a bottle of the Lambrusco  grape variety on a Williams-Sonoma clearance table (a place where I often find the most interesting food products).


Serves 4 people.

*You will notice that I have omitted the salt. If you wish to add salt, then please do so. We did not miss it however in this dish.


Dutch Oven No Knead Bread

I grew up in Corona, New York in Queens where I had access to some of the best Italian bread available! So my tastebuds were spoiled! I wanted to recreate it, but with my schedule, I don’t have the time to dedicate to it.

… And then I was given a dutch oven as a gift last Christmas by one of my wonderful friends who knows how much I love to cook! The first recipe that I found was for no knead dutch oven bread, and it looked so very much like what both my eyes and tastebuds were used to!

The dutch oven simulates the moisture and steam that is used to make stone oven breads like the ones we ate from the Italian markets. In those ovens, there is usually a pan of water placed with the dough so that it is creates this gorgeous, bubbly crust. This is achieved in a dutch oven because it is baked enclosed, and the moisture drops from the lid onto the the bread being baked, forming the most amazing crust! Now one of my favorite sounds in the world is the sound of crackling that my bread makes as it cools. 🙂

Here is the recipe.

3 cups of break flour (or all purpose flour)

1/2 tsp active dry yeast

1/4 tsp salt

1 1/2 cups of warm water

In a large bowl, blend the dry ingredients with a whisk so that they are more evenly distributed. (You can even add any other dry ingredients to spice it up and make it all fancy! I love to add fragrant Greek oregano & Kalamata Olives or walnuts, raisins, cinnamon for a sweet bread). Then add the warm water and mix together with a wooden spoon. I cover with plastic wrap and a kitchen towel and leave out on the counter for 12-18 hours. The dough will be wet and bubbly. Place your dutch oven (with lid on) into a cool oven and set the oven for 425F. (You will find that most recipes say 450F, however the handle of my dutch is heatproof up to 428F, so I have had to adjust to a lower heat, but longer cook time)

While it is heating up, I take out a wooden cutting board and flour it and using a plastic spatula or wooden spoon, scrape it out onto the floured board.  Sprinkle flour onto the dough and with floured hands, you can shape it. I like to shape it long because it is easier for my to slice it for sandwiches.  Cover it and allow it to rise some more while the oven is warming up for about 30 minutes.

After 30 minutes at 425F, take dutch oven out of the hot oven, uncover, and place the dough in it. Cover and place in oven for 45 minutes. At 45 minutes, it should be a pretty golden color and when you tap on it, it should sound hollow. At this point, allow it to cook longer and achieve a darker crust for 20 minutes or so.

Remove form oven and place on a wire rack to cool.

Enjoy it any which way you like!!!



A few years back, I had stumbled upon a new discovery to me called gravlax. Having been a fan of lox my whole life, particularly as a New Yorker, where bagels and lox are a breakfast staple, I was intrigued to know more!

Gravlax is a Scandinavian dish that was made by fishermen during the Middle Ages who salted and fermented salmon by burying it in the sand. Just the fact that the basic recipe for this salmon dish goes back centuries is intriguing on its own! Gravlax actually means buried salmon.  Since I do not have a sand pit, I buried it deep in my refrigerator!

I picked up a large piece of wild salmon from the market. At the time I had not realized that it was not deboned, so I had to figure out how to do that. The whole time all that I could think of was the fact that every summer when my father went fishing on Long Island Sound, and would come home with fresh fish, I would turn my nose up at it and very rarely, unless in the mood, or unless I was not given much of a choice as a kid, I would eat it. Now, what I would not give for that freshly caught fish on my table today!

So I sliced my salmon in half and deboned it.  I prepared my mixture of sea salt, sugar, and pepper, and patted it onto both flesh exposed sides of the salmon. I grated some lemon peel so that the essential oils of the peel would flavor my fish. I placed the fresh dill and chives on one salmon fillet, and sandwiched it with the other fillet. At this point you must tightly wrap it is plastic wrap many times over, place it in a container and place a second heavy container with a weight on it, like cans or something. (I used two heavy baking dishes and weighted them down with cans of beans.)  I placed it in the back of the refrigerator for five day, flipping it over once a day.

When it is ready to be unwrapped, you must rinse it well from the brine and slice it.

Serve it on small pieces of toast with cream cheese, or over boiled greens. Anyway you desire!

Today, I served it over wild arugula, simply drizzled with extra virgin olive oil and fresh lemon juice. It was divine!


1 cup sea salt

1 cup sugar

2 tbsp fresh pepper

grated lemon zest of a whole lemon

bunch of dill

bunch of chives

Kormos (Greek butter cream frozen dessert)


Kormos is one of my husbands’ favorite desserts from his childhood back in Trikala, Greece.  Kormos is the Greek word for tree trunk, and once formed and frozen, this dessert resembles just that! Easy and delicious, especially on a hot day! Garnish with with strawberries, a drizzle of chocolate sauce, and powdered sugar if you like.

2 sticks  butter

1 cup powdered sugar

1 tbsp coffee

2 tbsp cocoa powder

1 tsp vanilla extract

2 tbsp Bailey’s Irish Cream of cognac, or other liqueur of your choice (optional)

2 cups chopped walnuts

1 package of petite buerre cookies (or other butter cookies)

In a sauce pan, melt butter with powdered sugar. Add coffee, cocoa powder, vanilla extract, liqueur to the melted butter and stir till smoothly incorporated. Meanwhile, break up the cookies and place into a large mixing bowl.  When the butter mixture has melted, pour into the bowl with the broken cookies. Add walnuts, and mix with a wooden spoon to fully incorporate. Lay out a large sheet of wax paper. Pour the cooled mixture onto the wax paper and form into a log. Wrap it fully with the sheet of wax paper and place in freezer for at least 4 hours, or until completely frozen. Once frozen, you will be able to slice it.

Kali Oreksi!