Tag Archives: Fish and Seafood

Salmon Scaloppini with Mustard Sauce

Salade de jambon cru et saumon fumé. (salad of...

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A quick dish elegant enough to serve to company. This salmon recipe has a delicious mustard sauce that is the perfect complement to the rich flavor of salmon. It is very quick and easy to prepare, and can be completed in less than 15 minutes from start to finish.



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Horseradish Encrusted Salmon Recipe

Salmon roe (still in the skin) at the Shiogama...

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Fresh salmon fillets slathered with Dijon mustard, then covered with a fresh horseradish and bread crumb mixture turns this ordinary fish into an elegant entrée. It may easily be one of the best salmon dishes you’ll ever taste!


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Posted by on March 16, 2011 in Fish, Salmon, Seafood


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Betty’s Boone Tavern Broccoli-Apple Salad

Granny Smith

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In this video, Betty demonstrates how to make Broccoli-Apple Salad. This recipe was inspired by the Broccoli-Apple Salad that I had for brunch during our recent anniversary celebration at Boone Tavern Hotel Restaurant in Berea, Kentucky.


2 cups fresh broccoli florets, cut into bite-sized pieces (You may steam these for 4 minutes to soften them.)
1 cup red bell pepper strips, about ¼-inch by 1 ¼-inches (You may steam these for 2 minutes to soften them.)
1 medium-sized Granny Smith apple, unpeeled and cut into slivers that will fit on a fork
1 cup red seedless grapes (cut in halves)
2/3 cup Miracle Whip salad dressing (You may use any variety of Miracle Whip or mayonnaise or substitute coleslaw dressing.)

After steaming 2 cups of broccoli florets and 1 cup red bell pepper strips, place them in a mixing bowl, along with 1 thinly sliced Granny Smith apple, and 1 cup red seedless grape halves. Stir to distribute evenly. Add 2/3 cup Miracle Whip salad dressing, and fold it into the fruit/vegetable mixture. Spoon the mixture into a nice serving bowl. Serve immediately, or cover and chill until ready to serve. I loved this salad at Boone Tavern, and I think this is a pretty close replica! Enjoy!!! –Betty 

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Posted by on March 9, 2011 in Betty's Kitchen, Salad


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