Friday, June 4, 2010


Thank you, Marilyn for this wonderful dish. Check out more of Marilyn for more recipes and her artworks at  Marilyn of Artful Hawaii Girl  and Amaryllis of Hawaii. Marilyn is such a talented woman, she's a cookbook author, a poet and an artist as well, not to mention her profession, RN.

I was very happy when i received copies of her books and get to model her beautiful t-shirts. Thank you, Marilyn! Oh, and her lilikoi preserves, "To Die for!".

Okay without further ado, here's the recipe.

Serves 2

2 salmon filets (I used 4 small filet)
olive oil
Salt and pepper (I added pepper flakes)
balsamic vinegar (I used white balsamic vinegar)
fresh basil or dried herbs
Italian bread crumbs

Drizzle salmon with olive oil and balsamic vinegar
Sprinkle on seasonings.
Layer basil leaves on top
Drizzle more balsamic vinegar
Spread mayo over basil
Add bread crumbs and bake at 400 degrees for 15 minutes.

These are my first harvest of my basil leaves. My hands are tiny to begin with but these leaves made my hand look like a kid's hand=;)

Just to make a comparison on how big they are! This is a big tablespoon, the leaves make it look like a teaspoon!

Served the salmon on a bed of Jasmine steamed white rice. YUM!!!

The combination of the ingredients were just perfect. So delicious!

Since i had roma tomatoes waiting to be used, i decided to give the recipe a little twist by adding slices of tomatoes. Yum! as well.

Both dishes were wonderful. So easy yet very delicious. You've got to try this recipe, it's a winner!


Tuesday, June 1, 2010


Easy....easy...easy...yet oh sooo good! You can grill or boil which was what i did, either way, it's so good. Got the idea/ recipe from Foodie (Kim)


Sweet corn

Chili powder


Lime (sliced)

Sprinkle the mixed chili powder and salt around the corn. Then squeeze lime juice around the corn.

Potato Salad (Purple and Yukon Gold Potatoes)

My version of Tyler Florence’s Potato salad. I did some changes to the original recipe

1/2 lb each of Yukon gold and purple potatoes

Kosher salt

1/2 bunch sliced scallions, white and green parts

1 tablespoons drained capers

1 cup mayonnaise (adjust if you want more mayo)

2 tablespoons Dijon mustard (i used honey dijon mustard)

2 tablespoons pickle relish

1/2 small red onion, chopped

1 tablespoon chopped fresh flat-leaf parsley

few dill, chopped

1/2 lemon, juiced

Freshly ground black pepper

Extra-virgin olive oil, for drizzling


1. Put the potatoes into a big saucepan of cold salted water. Bring to a boil, cook potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

2. Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes.

3. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.

4. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.