Hello from the second-to-last week of August! These past few weeks have been SO HOT here. I truly didn’t know Georgia got like this in the summer. Going into my 6th fall in Athens, counting when we lived here in college. I must have been so unaware of the heat then, but dang, all I want to eat is ice cream and all I want to do is sit inside near the A/C. And I’m letting myself do both.
Next weekend is the first football game for the 2019 season: UGA vs. Vanderbilt. Frank will travel to Nashville and I’ll be heading up to Idaho for my friend Rachel’s wedding where I am the maid-of-honor-cake-baker-bachelorette-in-charge. I need to test out wedding cake recipes and kick it into high gear. My suitcase will be half bachelorette dress, half baking pans. Wish me luck! Hoping Fall has already arrived in Idaho, so cross your fingers.
I’ve been cooking, baking, and testing out tons of new recipes and fun things for the upcoming Fall and Holiday season. These long days are perfect for getting things done, but looking forward to the shorter, colder, and cozier days ahead. All year I look forward to summer and once it’s run it’s course, I’m in full on cozy mode. No holding back. I did keep myself from watching The Grinch last night which truly was a feat.
Speaking of green things: The Grinch and this green salmon recipe! It’s light with just enough greens to boot that you can consider it a salad atop the fish. It’s one part tropical and one part cozy. Like a warm, cooked ceviche? Frank was a fan. The chiles give it a little kick but can also be subbed for jalapeños too. Easy peasy, limey squeezy.
baked salmon with cilantro, chiles and lime
1 lb salmon
1 lime, juiced
1 tsp cumin
1 bunch cilantro, chopped
2 cloves garlic, sliced
1 tbsp olive oil
1 can, 4.5 oz, diced green chiles or 1 diced jalapeño
Preheat the oven to 375 degrees.
Place salmon in an oven safe dish and pour lime juice over the filets. Sprinkle kosher salt, ground pepper, and cumin. Set aside.
Chop up 1 bunch of cilantro and 2 garlic cloves. Place in a bowl and add one drained can of diced green chiles and olive oil. Mix together, crushing everything together with a wooden spoon.
Layer the mixture on top of the salmon and let marinate for 25 minutes.
Cover the baking dish with aluminum foil and bake on 375 for 20-23 minutes, until salmon flakes off easily in the center with a fork. Enjoy!