Jon’s friend Kevin shared this recipe with him and it was delicious and easy to make. Broiled salmon glazed with a mixture of honey, cilantro, scallions, ginger, garlic, chipotle peppers, hoisin sauce, and soy sauce. Served with a brown rice quinoa mixture and steamed vegetables.
We camped at Burney Falls State Park for Memorial Day weekend – below are some of the meals and drinks we enjoyed:
Bibimbap with Fresh Caught Trout
Shrimp taco on a green chili corn tortilla and filled with shrimp, zucchini, red bell pepper, corn, onion, jalapeno, green olives, cilantro and cotija cheese. Paired with a chilled avocado and cucumber soup inspired by this recipe but altered by adding cilantro, chipotle hot sauce, a little sour cream, and cumin.
Caesar salad made with kale and topped with prawns, homemade croutons, and parmesan cheese. I used this recipe for the dressing and it was perfect!
This blackened salmon was simple to make and turned out flavorful, moist, and flaky. Coat the top of a salmon fillet with a blackening spice mixture like this one. Then place the fillet spice side down in a dry, smoking hot cast iron pan until cooked through.
Homemade crostini topped with a caper dill sauce, cucumber, fresh dill, smoked salmon, and fresh lemon. Smoked salmon purchased from Katy’s Smoke House in Trinidad, California and was excellent.