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Balsamic & Thyme Marinated Salmon

2 tbsp fresh thyme, chopped
1 tbsp fresh lemon juice
3 tbsp good balsamic vinegar
2 tbsp extra virgin olive oil
1 tbsp minced garlic
1 1/2 lbs salmon fillets, about 1 inch thick
kosher salt and fresly cracked black pepper

Preheat the oven to 425 degrees F. In a small bowl, add the first 5 ingredients. Stir to combine thoroughly. Pour the ingredients into a sealable plastic bag. Add the salmon fillets to the bag with the marinade and toss to coat. Seal the bag, making sure to remove as much of the air as possible. Marinate the salmon for 20-30 minutes. Do not marinate longer or the acid will start to cook the fish and effect the texture. Remove the fish from the marinade and place on a sheet pan. Season both sides of the fish with liberally with kosher salt and freshly cracked black pepper. Place the sheet pan in the oven and bake the fish at 425 degrees for about 10-12 minutes, or until just cooked through. Remove the fish from the oven and let it rest for a couple of minutes. Serve hot. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Thyme for some Salmon
http://www.whatwereeating.com/recipes/thyme-for-some-salmon/

Balsamic-Thyme Marinated Salmon

1/4 cup balsamic vinegar
1/4 cup oil
1 tbsp dijon mustard
2 tbsp honey
3 tbsp chopped fresh thyme
salt and pepper, to taste.
salmon

Preheat oven to 375 degrees. Make the marinade by wisking together the first 6 ingredients. Place salmon in a ziploc bag and pour in the marinade. Allow the salmon to marinade for 30 minutes then put on baking sheet and sprinkle lightly with salt and fresh ground black pepper. If you want you can place lemon slices on top of the salmon, if not, no biggy. Bake for 10-20 minutes depending on the thickness of the filet. Serve hot!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Thyme for some Salmon
http://www.whatwereeating.com/recipes/thyme-for-some-salmon/

Cauliflower and Buttermilk Bleu Cheese Soup

1 head cauliflower
3-4 oz crumbled buttermilk bleu chz (any bleu chz is good)
1 small onion, diced
3 tbsp butter
3 tbsp flour
2 cups milk
2-3 cups cauliflower water (reserved from cooking the cauliflower)
salt and pepper

Trim, then boil, the cauliflower for about five minutes (or a little less) in salted water. Drain the cauliflower, reserving the water it was boiled in. Separate cauliflower into small florets. Make a roux in a medium sized sauce pot with the 3 tbsp butter and 3 tbsp flour. Cook the roux for about 20 seconds then add the diced onions. Saute over low heat, so the roux does not turn brown for five or 6 minutes. While constantly wisking, slowly drizzle in 2 cups of the cauliflower water, if you add the liquid too fast, you will get a lumpy soup. Add the two cups of milk and stir. Add half the cauliflower, and blend with a hand-held immersion blender until smooth. Add the bleu cheese and stir until it is fully melted. If the soup is too think, add more of the cauliflower stock. Taste and season with salt and pepper as necessary. Finally add the reserved cauliflower and stir. Serve with thyme croutons!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Thyme for some Salmon
http://www.whatwereeating.com/recipes/thyme-for-some-salmon/

Thyme Croutons

2-3 cups (or so) Stale bread, cut into crouton sized pieces
2 tbsp butter
1 tbsp fresh thyme, chopped
salt and pepper
Parmesan, grated (optional)

Melt the butter in a saute pan over med.-low to med. heat. Add bread cubes and toss to coat. Sprinkle with salt and pepper. Allow the bread to cook and get toasty, firm and browned on all sides. Toss in thyme right before the croutons approach a a lovey croutony brown color. If you want, you can toss in some parmesan during the last thirty seconds of cooking. These croutons rock, and go great with soup or salad.. or supersalad.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Thyme for some Salmon
http://www.whatwereeating.com/recipes/thyme-for-some-salmon/