Salmon Spirals with Herb Yogurt Sauce
Beautifully Delicious Cooking with Herbs and Edible Flowers by Liz Barbour

Serves 6

Herb Yogurt Sauce
½ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped chives or scallions
2 teaspoons chopped mint
1 teaspoon lemon zest
 
Salmon
1 whole side salmon (3-3 ½  pounds), skin removed
Olive oil
6 teaspoons Dijon mustard
⅓ cup chopped dill
6 four-inch wooden skewers
Kosher salt 
Pepper, freshly ground
 
Preheat the oven to 375 degrees. Line a baking pan with foil and brush lightly with olive oil.
 

1. To prepare the yogurt sauce, combine the yogurt, mayonnaise, 1 tablespoon Dijon mustard, chives, mint, and lemon zest in a small bowl. Season with salt and pepper to taste and set aside.  
2. To prepare the salmon spirals, slice the side of salmon along its length into six ⅓-inch strips. Roll the strips into spirals (skin side down) and secure with a skewer. Push the skewer from onside of the spiral through the center and out the other side-catch the end of the strip on the skewer. 
   
3. Spread 1 teaspoon of Dijon mustard on each spiral, sprinkle with dill. Place the spirals on the baking pan and season with salt and pepper.
   
4. Cook until the salmon is firm to the touch when pressed, about 15 minutes. Remove from the oven and tent with foil to keep warm. To serve, remove the skewers and top with the herb yogurt. 

Note: This recipe can be prepared using salmon fillets instead of spirals.
Variation: Place a scallop in the middle of each spiral. Roll the salmon strip around the scallop.

I love my cocktails and I hope you do too!

Whiskey + Maple Syrup Sour
Author: Julia Turshen from her book Small Victories

Ingredients

• 1 Tbsp maple syrup
• 2 Tbsp fresh lemon juice
• 3 Tbsp whiskey
• A few dashes of Angostura bitters
• Ice cubes for serving

Optional additions

• ¼ cup [60 ml] seltzer water
• 1 egg white

Instructions

1. In a medium bowl, whisk together the maple syrup, lemon juice, whiskey, and bitters.
2. Fill a highball glass to the top with ice and pour the whiskey mixture into it. Top with the seltzer and give it a stir. Serve immediately.

**If using egg white (which is traditional for this drink) put in a shaker with all the ingredients and the ice. Leave the seltzer out and top of the cocktail once it is in the glass.

Quarantini
https://thenovicechefblog.com/quarantini/
INGREDIENTS
3 oz vodka (or gin)
2 oz fresh squeezed lemon juice
1 tablespoon honeyOPTIONAL:
1 packet powdered vitamin c or EmergenC
INSTRUCTIONS

• Add 2 cups ice to a cocktail shaker.
• Add vodka, lemon juice and honey to shaker.
• Shake, and then strain into a chilled martini glass.
• Garnish with a lemon twist if desired.
• ADDING VITAMIN C: If you want to add vitamin c, you can add it directly to the shaker when you add the rest of the ingredients or you can rim the chilled martini glass with vitamin c

My husband has the steak thing down! His plate was so beautiful I had to take the picture. This is a perfect dinner featuring t-bone steak cooked in the Airfryer, my salmon Gravlax (see recipe posted), and my Southwest coleslaw. This coleslaw recipe is one of my "go to " recipes for any occasion. The dressing is great on sandwiches, veggie salads, and as a sauce for chicken or fish. Make extra of the Southwest seasoning and keep it on hand for meats, poultry, fish, and veggies. Enjoy!

Serves 8-10
4 cups red cabbage, shaved thin
1 small red pepper, sliced thinly
½ cup cilantro, chopped
¼ cup onion, minced or thinly sliced (or sliced scallions)
1 cup mayonnaise (choose Sir Kensington's avocado mayonaise or make your own using avocado oil or olive oil)
3 Tbs cider vinegar
1 Tbs honey
2 tsp Southwest seasoning or to taste-see below
Fresh ground pepper
 
1. Combine the cabbage, peppers, and cilantro in a large bowl.
2.  In a small bowl combine the remaining ingredients and stir to combine.
3. Toss the cabbage mixture with ¾ to 1 cup of the dressing (save the rest for another salad).  Season with fresh ground pepper and kosher salt as needed.
 
Southwest Seasoning   
Makes ¼ cup
2 tablespoons smoked paprika-I get mine at Homegoods! You can use sweet paprika instead, but it will not have a smokey flavor-still delicious!
½  tsp chipotle power or ¼ tsp cayenne pepper
1 ½ teaspoons garlic powder or granulated garlic
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt

Combine all ingredients and store in an airtight container.
 
Baja Chicken Tacos: Buy small corn or flour tortillas and a roasted chicken and shred the meat. Line the tortillas with Southwest coleslaw and top with shredded chicken. Substitute the chicken with broiled white fish to make fish tacos.

Available to purchase on my website:

More of my favorite gadgets available on Amazon

The recipe I used came from Julia Turshen's cookbook "Small Victories". I love this book and so will you.  
​I have wanted to make gravlax for years. My biggest stumbling block was having the ingredients on hand and planning three days in advance. Three days ago it all came together. Gravlax is traditionally made with salmon, but I prepared my gravlax with Steelhead Trout and another time using wild salmon.
Don't confuse gravlax with smoked salmon. Gravlax is cured in the refrigerator with a rub of salt, sugar, and dill. The result is a moist, mild and delicious treat. Smoked salmon is cured similarly to gravlax and then cold smoked to add a light, smokey flavor. Aside from the light smokey flavor of the smoked salmon, the biggest difference between the two is that I (and you) can easily make gravlax at home with no smoking required. Once covered in the salt, sugar, dill mixture, the salmon is wrapped in plastic wrap, weighted, and refrigerated for 1-3 days. I like a richer flavor so I let the fish cure for 3 days. 

Serves 6
¼ cup dark brown sugar, packed
½ cup kosher salt
1 teaspoon freshly ground black pepper
A handful of fresh sprigs of dill, roughly chopped
One 1-lb salmon fillet, skin and any pin bones removed
 

1. In a small bowl, stir together the brown sugar, salt, pepper, and dill. Use your hands to do this so that you break up any clumps in the sugar.
2. Put a large piece of plastic wrap on your work surface and put half of the salt mixture on the plastic, spreading it to an even thickness that measures slightly bigger than your piece of salmon. Put the salmon on top of the mixture and cover it with the remaining half of the salt mixture. Use your hands to pack the mixture on and around the fish.
3. Wrap the salmon tightly in the plastic wrap, using an extra piece if needed, but leave the ends open so some air can circulate and the liquid from the fish can drain easily. Put the wrapped salmon on a wire rack set on a small, rimmed baking sheet and put another baking sheet on to of the fish. Put something heavy, like a cast-iron pan or a couple of cans of tomatoes, on top of the baking sheet to weigh it down. 
4. Place the weighted salmon into the refrigerator and let the salmon cure for at least 2 days, for a light cure (the salmon will still be moist), or up to 3 days, for a more intense cure. 
5. Flip the salmon once a day and drain off whatever liquid accumulates on the baking sheet. 
6. When the salmon is cured, unwrap it, thoroughly rinse off the salt mixture, and pat dry with paper towels. Thinly slice the salmon on the diagonal. 
7. Serve with toast, cream cheese, and thinly sliced cucumbers.