Apple Chipotle Salmon and Pumpkin puree.

*I use all organic ingredients for all who have wondered. I try to have the freshest ingredients possible.

This recipe is just in time for Fall. I looked and looked to see if I could find a recipe like this on google, and I didn't not. So, this was me playing Mad Scientist in the kitchen. It didn't come out as I expected....it came out beyond my expectations, and was simply delicious. Proud to say, this was a pair made in kitchen heaven by me.

Everyone else is making recipes for desserts and simple things to go with pumpkin, but here is a real dish for dinner, that you can really enjoy and put your pumpkin to use. Here is what you'll need:

Wild caught salmon
2 Tbsp Olive Oil
1 Tbsp Garlic
Cinnamon & Nutmeg
1/2 Tbsp Pepper
White Cooking Wine (optional)"
Marinade of your choosing

Your flavors will vary from mine, which is fine! Have fun with it, and season everything to your personal taste. I made my own fresh apple, honey chipotle sauce to marinade my salmon in. I'll have a tutorial soon for all of you!

Marinade your salmon in anything you please. Season it well, and let it sit for about an hour. I found that my salmon doubled in size and flavor when it let it sit within my marinade, that I made for 24hrs - hence, my friend telling me it looked like a chicken leg, haha. You can make pumpkin puree yourself or just buy it in a can. I bought organic pumpkin puree from Whole Foods. When I was ready, I heated the pumpkin and added a bit of raw honey, cinnamon, nutmeg, pumpkin spice and milk to make it creamier.

Heat up your skillet on medium high, coat the bottom of the pan in olive oil. Pan sear salmon for 4-5 minutes on each side. It should be a hue of orange instead of red on the outside when fully done. You do not want to over cook a salmon, it is done when it easily flakes with a fork. It's better to undercook salmon, than to overcook it. Just before it is done, pour the white cooking wine and let it reduce and you're all set for dinner.

Once everything is done, serve it with sweet corn, or broccoli. Honestly, anything goes with this! Think of Fall when cooking this, have fun, just experiment. The greatest things are made by accident.

This recipe is easy enough, for those who aren't so confident in the kitchen to enjoy!

-- Be on the look out for homemade Lemon Lavender cookies for your Fall teas, and coffee.  

Mind-blowing Coconut Salmon.

Want something that is a hit with the family, but worried about if your kids will eat it? I'm positive, this is the recipe. You can either make this recipe with a whole salmon, or cut them into nugget pieces for a nice party as appetizers, or a new way to introduce them to children. Here is what you'll need for the fried version:

2 Eggs
1 1/2 Cups Milk or Almond Milk
Unsweetened Coconut Shreds
Unseasoned or Seasoned Breadcrumbs
Whole Salmon
Oil
Garlic
Cumin
Salt

In one bowl, you will need to mix the bread crumbs with the shredded coconut. Now, this is optional, I had seasoned panko bread crumbs, but decided that I wanted a little more flavor. I added a little garlic, cumin, and salt to my bread crumb and coconut shreds mix - stir it all together and put it to the side.

Preheat the oil on the stove, it does not need to be full or high. You don't want to cook the salmon too quickly or it will become dry. Medium heat is best.

While the oil is preheating, take your whole salmon, or salmon cut into nice square nuggets - dip it within the egg, milk mixture and now transfer to your breadcrumb/coconut mix bowl and coat well. If you feel you want to double dip if it's not well coated do so, it will add even more flavor and breading. If you do decide to use Almond Milk, I'd say mix it half and half with normal milk. You do not want this dish to be overly sweet, but Almond Milk will add a nice extra flavor to this dish.

Once well coated, place within oil, and let each side brown 4-5 minutes each side - actual cooking time with vary because of different stoves. They will be fully done once the salmon gives a bright orange hue and is no longer red.

Serve with homemade mash potatoes, or red rice to compliment this dish. I hope you made extra, because you will definitely be coming back for more.

--- BAKED VERSION:

The only difference with this recipe is that you will need to preheat your oven to 350.
Take a pan with foil and rub olive oil over the sheet, once well coated add breaded salmon nuggets and baked for 10 mins each side or until browned as you desire. Again, cooking times will vary. For a whole salmon the cooking time will need to be 20-25 mins, depending on your oven. Turn over half way through.
Remember, salmon is fine a little undercooked, you do not want it to be dry - once you take salmon out of the oven, it will continue to cook for a few more minutes on it's own.

Once ready, serve.

This was made by me, based on my personal taste. Feel free to twist and customize as you see fit.