Lynn Gardner: Savory Salmon Muffins


11.07.2014

Savory Salmon Muffins

Linda's "Tuna Or Salmon Muffins" are a great "in a pinch" recipe. You know, one of those recipes for when you "forgot" to go grocery shopping because you were too busy reading or gardening or whathaveyou and now it's supper time and you're vaguely hungry but don't know what to do. Or does that only happen to me?


These fishy muffins also have the benefit of being low carb, if you're into that. I just liked that they sounded fast, easy, and used things I always have on hand. I used two 6-oz cans of Wild Planet Wild Alaska Pink Salmon, Cabot Seriously Sharp, and a generous amount of Penzeys salt-free Tuscan Sunset in addition to the salt and pepper. When I make these again (quite possibly TOMORROW) I will use even more seasoning as I found the muffins a little bland. The fabulous roasted garlic aïoli I served them with made up for that, but I feel a dish shouldn't be dependent on its sauce for flavor.

Had intended to cook up some steam-in-bag frozen asparagus to go with these muffins, but then I realized the fresh steam-in-bag broccoli florets I'd bought Wednesday night had a best-used-by date of Thursday. Yes. What was I thinking? I distinctly remember looking through all the bags for one dated as far in the future as possible ... and yet that bag is not the one that came home with me.

I microwaved the broccoli for 3 of the 3½ minutes directed by the bag and then tossed the cooked broccoli with olive oil, lemon juice, freshly ground black pepper, and Boxed Goodes' Allium Salt. Currently, this is my favorite way of preparing fresh or frozen steam-in-bag broccoli and, prepared this way, I can easily eat a bag that should serve four in a day!

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