Miso Butter–How to Make Miso Butter

How to Make Miso Butter

How to Make Miso Butter

Butter is delicious all on its own, I love adding it to sauces, slathering it on piping hot corn on the cob, or a simple piece of toast. There is not much that butter doesn’t improve.  However, miso butter is the younger, prettier, and more sophisticated sibling of butter. It’s everything butter is, but better! I was introduced to miso butter by David Chang after watching a chef series he did.  Frankly, I don’t know why I never tried making miso butter before.  I have had it several times at restaurants, and was always fascinated whenever chefs mentioned using it. I guess it just never occurred to me to try to make it at home–until it did–and now I can’t live without it.  Most chefs recommend using a 2 to 1, or 3 to 1 ratio of butter to miso.  I found my sweet spot is larger on the butter side, so my ratio is more of a 4 to 1. Tomorrow I am going to share one of my absolute favorite ways to use miso butter, until then here is how you make it.

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Prep time: 5 minutes

 

Ingredients:

2 tablespoons of white organic miso

7  tablespoons of grass fed butter–cut into cubes–it makes mixing easier

Directions: To a medium size bowl add the butter,

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Then the miso.

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Using  the back of a large spoon, mix and mash together the butter and miso paste until well combined.

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You’ll know the butter is fully mixed when you no longer see streaks of brown or yellow.

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Once the butter and miso have been well combined, transfer to an air tight container and refrigerate for later use.

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This butter is amazing on almost everything, from steaks to veggies and fish!  See you tomorrow;-)

If you like this recipe try my recipe for How to make Butter or How to brown butter

 

DIY Onion Soup Mix–Copy Cat Lipton’s Onion Soup Mix

 

DIY Onion soup mix

DIY Onion soup mix

There are three seasonings that I can rely on my mom to have in her cupboards at all times: Lawry’s seasoning salt, Lemon pepper, and Lipton’s Onion Soup Mix.  In fact while writing this, I was tempted to call her, and have her take a picture of what is inside her cupboards, just so that you guys could see, but she’s not that technologically savvy.  She barely knows how to get the pictures that I send her of Page through text.  When I was growing up my mom would rent  4-5  movies and make a bunch of snacks for us watch over the course of the weekend.  One of those snacks was a sour cream and onion dip.  She’d take a container of sour cream and mix in a package of the Lipton Onion Soup mix–simple but delicious.  We’d happily nosh on potato chips, celery, and carrot sticks dipped in the onion dip while we watched the latest movie release from Blockbuster video–yes I just dated myself!  Oh the memories!  I haven’t had that dip in years!  I’d say a good 10-12 years, maybe longer.  It’s not something my mom makes any more.  I wanted to make it for me and my hubby, but I didn’t want to buy the Lipton’s seasoning. I had an idea of what was in the seasoning–or at least I thought I did– dried minced onion, onion powder, dried green onion–but to be sure I called my mom and asked her what was on the ingredient list.  Sure enough she had a box in her cupboard and  the ingredient list she read to me was anything but simple. Besides the MSG, onion powder, and cornstarch, there were a list of ingredients that had  nothing to do with onions. So I set out to do what I do best and made my own–without all the added preservatives and coloring.  I used the organic onion powder that I made myself, and added minced onion and a few herbs.  A perfect match! Tastes just like I remember it! Delicious!!

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Makes the equivalent of 1 package of Lipton Onion soup mix

Ingredients:

4 Tablespoons of organic dried minced onion flakes

3 teaspoons of organic onion powder

1 teaspoon of organic dried chives

1 teaspoon of sea salt

1/4 teaspoon of celery salt

Directions: Mix all ingredients together in a small bowl, if you don’t plan on using this right away, transfer it to an air tight container for later use.

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D.I.Y. Mango Fruit Roll-ups-How To Make Dehydrated Mango Treats

DIY Mango Fruit Roll-Ups

DIY Mango Fruit Roll-Ups

 

My friends are a kind and generous bunch! They are constantly giving me gifts–beyond the gift of friendship!  My friends supply me with a constant supply of treats.  I went out to lunch with two of my best girls friends the other day, and came home with a gift box of mango’s! Sweet, delicious, and ultra creamy, I did not want them to go to waste, before we got the chance to eat them all.    One of my favorite dried fruits to eat, besides pineapple rings, is dried mango.  But it’s so hard to find mango’s that have not been soaked in sugar.  The best thing about making these yourself, is that you don’t have to worry about that.  Page loved these treats even more than I did, I cut them into bite size pieces with a pastry cutter after they were done.  You could also use a pizza cutter.

 

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Ingredients:

6 mango’s, skin and pits removed

 

Directions: Place mango in blender:

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Blend until smooth.

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Pour out onto parchment paper and smooth out evenly.

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Place in oven, or dehydrator on 135 degrees Fahrenheit, or the lowest setting on your oven, for 6-8 hours. 

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Remove from parchment paper, roll, and enjoy!

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If you like this recipe you’ll love these: Pear Fruit Roll-ups, Strawberry-Apple Fruit Roll-ups, Pineapple Fruit Roll-ups, Tropical Punch Fruit Roll-ups, Strawberry Fruit Roll-ups

Crispy Pork Larb!

Crispy Pork Larb

Crispy Pork Larb

This is one of those dinners that is both healthy and delicious.  Trust me when I tell you when you take one bite of this you will be forever grateful that I started this blog–yes it’s that good!  For those of you who do not know, larb is a thai street food.  It’s so good that it’ll make you question how we do street food in America.  It’s bright, fresh, and full of the umami flavors that will make you go Mmmmmm… If you don’t fancy pork, no problem, you can try this with ground chicken, turkey, or even lamb and beef.  Check out my recipe for Chicken larb here.  This is one of my favorite ways to use ground meat, it’s so simple that this meal almost makes itself!

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Prep time: 5 minutes

Cook time: 10 minutes

 

Ingredients:

1 pound of ground pork

3 large cloves of garlic thinly sliced

1/4 cup of diced red bell pepper

1/2 of a red onion, sliced thinly

1/2 cup of fresh mint leaves

1/2 cup of fresh basil leaves

1/2 cup of fresh cilantro leaves

1 head of romaine lettuce, leaves removed to use as cups

1/2 cup of sliced persian cucumbers

1/3 cup of fresh lime juice

1 tablespoon of a good quality fish sauce, I used red boat

2  tablespoons of soy sauce

1/4 cup of water

Sea salt to taste

2 tablespoons of cooking oil of your choice

red pepper flakes to taste

Directions: Heat oil, garlic and red bell pepper and cook until garlic is fragrant–about 15 seconds.

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Add in ground meat season with sea salt and cook until brown about 5-7 minutes.

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Once brown, add in soy sauce, fish sauce, water and red pepper flakes if using.

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Cook until liquid evaporates and pork is brown and crispy about 2 minutes. Add in lime juice, toss well, remove from heat.  Add the meat to the lettuce cups, top with a generous amount of the fresh herbs, cucumbers, red onion, red pepper flakes, and a squeeze of additional lime juice, enjoy! So good!

 

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Fried Cauliflower Florets with Creamy Garlic Tahini Sauce

 

Fried Cauliflower Florets with Creamy Garlic Tahini  Sauce

Fried Cauliflower Florets with Creamy Garlic Tahini Sauce

Whenever I eat out at a Mediterranean restaurant, I find it hard to not just compose a meal from the appetizer menu.  With things like lentil soup, lemon and garlic potatoes, hummus and pita bread, fattoush salad, grape leaves, and fried cauliflower on the appetizer menu, who needs a full entree!  I often find myself struggling not to order one of every thing on the appetizer menu.  I usually settle upon the potatoes or the fried cauliflower.  The fried cauliflower is amazingly simple.  Unlike most fried things that come dusted in flour or some other type of breaded base, this doesn’t.  This recipe calls for only one ingredient, cauliflower!  The tahini sauce is great with this, but the cauliflower is pretty amazing on its own.  Your kids will love these cauliflower florets, mine did!

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Prep time: 5 minutes

Cook time: 5-7 minutes

Ingredients:

1 small head of cauliflower

2 cups of grape seed oil or another high temp oil

Sea salt to taste

Ingredients Creamy Garlic Tahini Sauce

4 tablespoons of tahini paste

8 tablespoons of water

1 tablespoon of lemon juice, more if you like

2 cloves of garlic grated

Directions: Pre-heat the oil to 320F in a deep fryer.  Add ingredients for the tahini sauce to a small bowl and mix until well combined and creamy, then set aside. If you want this to be extra creamy, place all ingredients into a food processor or blender and blend until creamy, then transfer to a bowl.

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Cut the cauliflower into florets.

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Add the cauliflower florets to the deep fryer.

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Fry until golden brown.

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Transfer to a paper towel lined plate, season with sea salt, serve and enjoy!

 

 

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D.I.Y. Cheese Crackers–How to make Cheese It Crackers

DIY Cheese Cracker's--DIY Cheese it's

DIY Cheese Cracker’s–DIY Cheese it’s

My mom is a lover of all things snack related, so for Mother’s Day I want to give her what she enjoys most. I had been planning on making cheese cracker’s for Page, she was given gold fish crackers as a snack at school, and came home and immediately asked me to buy them.  Not really going to happen.  So since my mom and Page share a love of great snacks, I thought I’d make these cheese crackers for them. These cracker’s are what AWESOME aspires to be! They’re better than great! And they’re 1000 times tastier than store bought cheeze it’s.  The recipe I used comes from America’s Test kitchen, so if you want the recipe in it’s original form click here.  I used less salt than the original recipe calls for.  Cheese already has a lot of salt, so adding too much is overkill. Do pick a great quality cheese for these, because quality matters for this particular recipe–good cheese=great cheese crackers. The recipe calls for the use of Annatto seeds, I found them quite easily in the spice section of Whole Foods.  If you can’t find them, omit them from the recipe–your crackers will be white, instead of orange–not a big deal, they’ll still taste beyond amazing!!!

 

Ingredients:

6 ounces of organic sharp cheddar cheese, finely grated

4 tablespoons of butter (2 ounces)

1 teaspoon of sea salt

1/2 cup + 2 tablespoons of all purpose flour

2 tablespoons of cornstarch

1 tablespoon of Annatto seeds, coarsely ground (optional)

2 tablespoons of boiling water

Directions: To a small bowl add add the coarsely ground annatto seeds and the boiling water.

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Allow the seeds to steep in the boiling water for 5 minutes, then strain and allow to cool to room temperature.

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Meanwhile, add the butter, 1 teaspoon of salt, and cheese to a stand mixer with the paddle attachment,

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mix on medium speed until cheese and butter are creamed and well combined–about 30 seconds.

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Add in the flour and cornstarch and mix until combined–about 1 minute.

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Add in the Annatto seed water,

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then mix until dough clumps together or forms a ball–about 15 seconds.

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Transfer dough to a  lightly floured counter, flatten to a disc, wrap and refrigerate for 30 minutes.

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When ready to cook, pre-heat oven to 375F.  Line two bake sheets with parchment paper. Remove the dough from the refrigerator, and working on a floured counter, roll out the dough to 1/16 inch thickness–or as thin as you can get it without falling apart when you move it.

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Cut the dough into 1 inch squares using a pizza or ravioli cutter or use small cookie cutters to cut out shapes.

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Use a skewer to poke holes in the center of the crackers,

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Transfer to the parchment lined bake sheets, place in the oven and bake until light and golden–about 18 minutes.

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Remove from oven, allow to cool completely, then enjoy.

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These can be stored in an airtight container for up to 3 days.

 

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D.I.Y. Chicken Breakfast Sausage-How to Make Breakfast Sausage

Chicken Breakfast Sausage

Chicken Breakfast Sausage

 

One of the most difficult parts of the day for me is deciding what to feed Page for breakfast.  Like any child, she’s opinionated about what she’ll eat, but she seems to be more obstinate in her choices during breakfast.  She doesn’t eat what I imagine most kids do in the morning, no breakfast cereals, or breakfast bars.  She is more into things that take more time, like eggs, bacon, quesadillas! She loves a hot meal to start her day off, so this week when I went shopping, I thought I’d switch things up a bit and make some homemade breakfast sausage for her.  I’m using ground chicken for this recipe, but feel free to use pork, if you’re so inclined.  The fresh herbs in this recipe are what make these sausages amazing! What’s more amazing is that you don’t need to grind the meat yourself.  Order a pound or two of ground chicken from your  meat guy/gal add some fresh herbs and BAM–Jimmy Dean style sausages for you and your loved ones.  These would be perfect for Sunday Brunch, or for your Mother’s day breakfast–point your husbands right to this site.  One pound of ground chicken made about 12 sausage patties.  I put 5 in the refrigerator, and froze the rest for later use.  If you don’t plan on cooking these within 5 days of making them, then I suggest you freeze them right away.

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Prep time: 10 minutes

Cook time: 8 minutes

 

Ingredients:

1 lb of Organic air chilled ground chicken (dark meat)

2 tablespoon of fresh sage (finely chopped)

2 tablespoons of fresh thyme (finely chopped)

1 teaspoon of fresh rosemary (finely chopped)

1 tablespoon of maple sugar (can substitute with maple syrup or brown sugar) Omit if you’re on Whole 30

1 teaspoon of sea salt

1 teaspoon of red pepper flakes (more if you want)

 

Directions:  Add the ground chicken and spices to a medium sized bowl,

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Form patties, and either refrigerate for up to 1 week, or freeze in an air tight container for up to 3 months.

 

When ready to cook, spray a cast iron skillet with coconut oil, bring pan to temperature, then add patties, cook for 3-4 minutes on each side,

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or until golden brown, and meat is cooked through in the center.

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Remove from pan, serve and enjoy!!!

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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Before I had my own child, I spent countless hours in the kitchen with my nieces and nephews baking cookies.  It was a tradition actually. A tradition that my  now 22-year-old niece looks back on fondly.  Great considering the fact that I do not consider myself a baker.  This particular recipe is a chocolate chip recipe from Serious eats, but with my spin on it.  By spin, I mean I used the listed ingredients, mostly–and a little extra chocolate, but I did not follow the directions as written.  I sort of did things my way.  If you want to make these cookies exactly as Kenji over at Serious eats intended, then by all means follow this recipe.  In either case, this recipe is tried and true. The brown butter in this recipe lends a nice toffee flavor to these cookies.  I let the dough rest before cooking these.  My intent was to let it rest over night, but the dough smelled so good that Page insisted that we bake a few right away, so we did, after it rested for about 8 hours.  To be honest there was not really a noticeable difference between the cookies we baked early and the ones that were baked the next day.  Good cookies are just good cookies. But that could have been a result of me not following the directions word for word.  But that aside, these cookies were amazing!!!  If you were lucky enough to have one of these at a bake sale–you’d be a lucky duck indeed!

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Time: 30 minutes

Ingredients

10 ounces of all purpose flour (about 2 cups)

8 ounces of cooled brown butter (2 sticks) see directions for browning butter here

3/4 teaspoon baking soda

5 ounces  of granulated sugar or 3/4  cup

5 ounces of  tightly packed brown sugar or 1/2 cup plus 2 tablespoons (go to my Instagram account to see how to make your own)

10 ounces of chocolate chips

2 teaspoons of kosher salt–I used Pink Sea Salt

2 eggs

2 teaspoons of vanilla extract

Directions: Add  flour, salt and baking powder to a bowl, mix and set aside.  Add cooled brown butter and sugars to a bowl with the whisk attachment.  On medium speed, cream together, for about 5 minutes. Kenji’s recipe calls for using brown butter that has not fully solidified, but I am a busy woman, I put my brown butter in the refrigerator, and came back for it 3 hours later, so I decided to cream it with the sugars.

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After butter and sugar mixture has creamed, change to the paddle attachment and add in the eggs and vanilla mix on medium speed until the mixture comes together.

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Add in the flour mixture and mix on low speed until dough  is just barely combined , about 15 seconds.

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There should still be some dry flour remaining.

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Turn off mixer, add in chocolate chips, using a silicon spatula, fold the chocolate chips into the dough,

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Transfer to an air tight container and refrigerate.  I rolled the dough out onto parchment and then sealed it in a Ziploc bag.  Then separated it into 3 equal sized cookie logsso that I could freeze them for later–that didn’t really happen–I gave one roll away, and we ate the rest:

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Allow the dough to rest overnight, or as long as you can–up to 3 days in the refrigerator, then cut or scoop dough out into tablespoon sized  portions on to a silpat or parchment lined cookie sheet.

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Bake on 325F for 13-16 minutes.  The cookies should be brown on the edges but soft in the middle.  Remove from oven, transfer to a wire rack to cool, then enjoy!

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Persian Spiced Salmon Kabobs

Persian Spiced Salmon Kabob's

Persian Spiced Salmon Kabob’s

 

I love a good kabob and lately I’ve been craving them.  Salmon is such a hearty fish, and there are many great ways to prepare salmon, but when you want to switch things up a bit–grilled salmon is the way to go.  I made a paste to adorn this salmon, and it’s rich in Mediterranean flavors.  I used sumac, which can be found in any middle eastern store, or in your local Trader Joe’s–it’s where I got mine.  Sumac is tart,  sour and is often used in place of lemon in middle eastern recipes.   If you can’t find sumac, then by all means feel free to substitute with the zest of a lemon.  The flavor is this dish is fantastic.  The fresh thyme was amazing! I felt like I was eating at one of my favorite Persian restaurants.  Page really loved it, and my husband could not stop with the compliments.

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Prep time: 5 minutes

cook time: 7 minutes

Total time: 12 minutes

 

Ingredients:

1lb of salmon– dried with paper towels, de-skinned, and cubed into 1 inch pieces

1 teaspoon of sumac powder– can substitute with lemon zest

1/2 teaspoon of garlic powder

1/2 teaspoon of cumin

1 teaspoon of fresh thyme-stems removed

1 teaspoon of olive oil–or oil of your choice

sea salt to taste

Directions: To a small bowl add the garlic powder, cumin powder, fresh thyme and oil, mix well and set aside.

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Rub the spice mixture on the salmon,

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then add the salmon to skewers,

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Grill the salmon for 3-4 minutes on each side, remove from grill, serve and enjoy!

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Spice Rubbed Salmon with Lemon Cream Sauce

Spice rubbed Salmon with lemon cream sauce

Spice Rubbed Salmon with Lemon Cream Sauce

I love salmon, especially perfectly cooked salmon. When cooked correctly salmon is moist, tender, and oh so satisfying.  Most recipes for salmon include dill, lemon, garlic or some variation of those three ingredients. I’m a big fan of garlic and lemon, but dill is just not a flavor I’m in love with.  Besides, salmon is not a fragile fish, it can hold up to more bold flavor profiles.This particular salmon recipe is proof of that.

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Prep time: 5 minutes

Cook time: 8 minutes

Total time: 15 minutes

Ingredients:

1 lb salmon fillet

1/4 teaspoon of paprika

1/4 teaspoon of granulated garlic

1/4 teaspoon of onion powder

1/4 teaspoon of ground cumin

1/2-1 teaspoon of avocado oil or coconut oil

sea salt & black pepper to taste

Lemon cream sauce (optional)

2 Tablespoons of sour cream –can sub with yogurt

1/4 teaspoon of tabasco

1 tablespoon of lemon juice

sea salt to taste

Directions: Pre-heat oven to 425F. Mix the ingredients for the lemon sauce in a small bowl and set aside. Dry salmon fillet with paper towels, drizzle with oil on both sides, then salt, place on a foil lined bake sheet and set aside. In a small bowl mix together the paprika, garlic, onion, and cumin.

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Sprinkle the spice mixture over the salmon,

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Place the salmon in the oven for 8-10 minutes depending on how thick your fillet is.  My fillet was about 1/2 inch thick and it was done in 8 minutes.  Remove from oven, drizzle with lemon sauce and enjoy!

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