So, you may have noticed I didn’t do my 5 days of posting this week. I got a very bad sinus infection that went into an ear infection. It is my allergies, they are in overdrive.
Actually, I am still trying to get over this infection, as of this writing. I got bad laryngitis right now. Let’s just say I sound like a husky Minnie Mouse, I am squeaking with a husky voice. Working at the health center has been fun as I have been going through this. I called off 2 days because I could not keep my balance, due to the ear infection. I don’t think people want a dizzy phlebotomist drawing their blood. Then I lost my voice when, of course, I had to get all the hard of hearing patients, “Who did you call?” I heard this so much over these last few days. My mom said I should rest my voice, yeah, not going to happen when you work in the medical field.
Aside from that, I do have a few exciting announcements. One, I have partnered with YUMMLY! In fact, you will see a Yum Button on all the posts now. It helps save the recipe to your Yummly recipe box. Plus it also a voting type thing too, when press it, it “yums” it up. You can check out the Seduction in the Kitchen’s Yummly page to start yumming those recipes if you like.
Two, the new “Get Seduction in the Kitchen’s Recipes in your email” subscription has changed. I switched over to have the RSS be delivered via MailChimp rather than using FeedBurner. I decided to do this was because Feedburner has been slowly been shutting down, and eventually will be closed from what I am hearing. It is not reliable. On the advice of fellow food bloggers, I decided to use the MailChimp services instead. So far, I like what I saw. they have beautifully designed emails that you will get when a new recipe is published. Plus I can send you bonus recipes that you won’t see on the blog. They are exclusive just for the mailing list subscribers. In fact, I can even send you special offers like coupons on groceries too. The possibilities are endless! I am very excited about this! If you want to get on my mailing list then please click here to sign up.
My local grocery store had frozen salmon on sale. Originally, I had this idea for a shrimp Caprese, but when I saw this salmon, I thought, no wait, I want to play this up different. I love Caprese Salad. My friend Richard does one with this balsamic glaze that amazing. That is where I got this inspiration from. Ohhh when it was done and out the oven, it tasted superb!
Caprese Salmon is a succulent salmon dish that is a blend of flavors from Caprese salad. A recipe from Seduction In The Kitchen.
- 4 salmon fillets
- mixed baby greens
- 2 tablespoons balsamic vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon stone ground Dijon mustard
- 2 teaspoons olive oil
- 8 leaves large basil roughly chopped
- 1/2 pint of cherry tomatoes sliced
- 1/4 cup shredded mozzarella cheese
- Preheat oven to 450°F.
- Line a baking sheet or shallow baking dish with foil., and place the salmon fillet, skin-side down on the baking sheet.
- Stir together the glaze ingredients and spoon it over the salmon.
- Mix the basil, 1/8 cup the cheese, and cherry tomatoes together. The spoon it over the salmon.
- Bake for 11-12 minutes per inch, until the fish flakes with a fork.
- Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil.
- Serve the salmon on a bed of mixed baby greens, sprinkle the remaining cheese over the salmon and ENJOY!