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Vegetarian stuffed peppers

By Heidi Sutton

These weeknight-friendly vegetarian stuffed peppers are packed with protein in the form of black beans and brown rice and loaded with sautéed onions, corn, and tomatoes. Loved by meat-eaters and vegetarians alike, this easy, healthy dinner is sure to spice up your week. Serve with garlic bread and an arugula salad.

Vegetarian Stuffed Peppers

Recipe from Milk Means More

Vegetarian stuffed peppers

YIELD: Makes 6 servings

INGREDIENTS: 

6 large sweet bell peppers

1 tablespoon butter

1/2 cup diced sweet onion

1 cup cherry tomatoes, sliced in half

1 cup frozen corn, thawed

1 1/2 cups canned black beans, drained   and rinsed

2 cups cooked brown rice

1 large egg

1/2 teaspoon chipotle chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 + 1/2 cups shredded sharp cheddar cheese, divided

DIRECTIONS:

Preheat the oven to 350º F. Line a rimmed half sheet pan with non-stick aluminum foil.

Slice the tops off of the sweet bell peppers. Use a spoon to scoop the seeds and white membranes from the insides of the peppers. Discard the pepper tops and seeds. Place the peppers onto the prepared half sheet pan; briefly set aside. In a large skillet, melt the butter over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in tomatoes, corn, black beans and brown rice until combined. Remove from heat and set aside.

In a large bowl, beat the egg, then add in chili powder, oregano, salt, and pepper. Add veggie mixture to bowl and mix well. Add 1 1/2 cups of the cheddar cheese into the filling bowl and mix until well combined. Stuff the open cavities of the sweet bell peppers tightly with filling, mounding a bit of the filling over the top edge of the peppers. Sprinkle the remaining cheddar cheese over top of the filling.

Bake the stuffed peppers for 30 to 35 minutes or until filling is heated through, the peppers soften, and the exteriors begin to wrinkle. Serve immediately.

Simple Arugula Salad

YIELD: Makes 6 servings

INGREDIENTS: 

¾ cup Parmesan cheese shavings (about 1.5 ounces)*

1 small shallot

8 cups (5 ounces) baby arugula (do not use standard arugula, usually sold in bunches)

2 tablespoons extra virgin olive oil

¼ teaspoon kosher salt, plus more to taste

1 ½ tablespoons lemon juice + zest of ½ lemon

DIRECTIONS:

If necessary, shave the Parmesan cheese with a vegetable peeler. Thinly slice shallot. In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it’s evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.

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If you’re in need of a quick breakfast, consider starting your day with one of these tasty breakfast ideas. This on-trend Acai Bowl with Whole-Wheat Toast provides a flavorful serving of fresh fruits while Overnight Oats can be made the night before for a grab-and-go solution as you head out the door in the morning.

Acai Bowl with Whole-Wheat Toast

Acai Bowl with Whole-Wheat Toast

INGREDIENTS:

1 frozen acai smoothie pack (100 milligrams)

1 cup low-fat milk

1 medium frozen banana, sliced

1 cup fresh or frozen mixed berries

2 slices whole-wheat bread

fresh blueberries

granola

coconut flakes

DIRECTIONS:

Under warm water, thaw frozen acai smoothie pack about 5 seconds.

In blender, combine acai, milk, banana and mixed berries. Blend until smooth.

Toast bread slices to desired doneness.

Pour acai mixture into bowl and garnish with blueberries, granola and coconut flakes before serving. Serve with toast.

Overnight Oats

INGREDIENTS:

1/3 cup old-fashioned rolled oats

1/2 cup low-fat milk

1/4 teaspoon vanilla extract

2 tablespoons mixed dried fruit

1 tablespoon walnuts, chopped

1 tablespoon honey

DIRECTIONS:

In bowl or jar, combine oats, milk and vanilla extract. Cover and refrigerate overnight.

Before serving, stir in dried fruit, walnuts and honey.

Source: Family Features

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Sour Cream Chocolate Chip Coffee Cake

By Heidi Sutton

What pairs best with a hot cup of coffee on a brisk winter’s day? A coffee cake! The following recipe features a plethora of chocolate and warm cinnamon coming together in every bite of this cake enriched with sour cream. Top it with the optional glaze or not. It’s wonderful either way.

Sour Cream Chocolate Chip Coffee Cake

Recipe by Marcia Stanley

Sour Cream Chocolate Chip Coffee Cake

YIELD: Makes 16 servings

INGREDIENTS: 

Coffee Cake

1 cup finely chopped pecans, divided

1/2 cup firmly packed brown sugar

2 teaspoons ground cinnamon

2 1/2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup cold butter

3 eggs, slightly beaten

1 container (8 oz.) sour cream

1/3 cup milk (skim, 2% or whole)

1 1/2 teaspoons vanilla

1 cup miniature semisweet chocolate chips

Glaze (optional)

1 cup powdered sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

2 tablespoons milk (skim, 2% or whole)

DIRECTIONS:

Preheat oven to 325°F. Generously grease a 10-inch-fluted tube pan or bundt pan. Sprinkle 1/2 cup of the pecans over the bottom of the pan and set aside.

For cinnamon filling, in small bowl stir together the remaining 1/2 cup pecans, brown sugar and 2 teaspoons cinnamon. Set aside.

In large bowl stir together flour, granulated sugar, baking powder and salt. Cut in butter until pieces resemble small peas. Make a well in the center of the flour mixture. In another bowl whisk together eggs, sour cream, 1/3 cup milk and 1 1/2 teaspoons vanilla. Pour into well in center of flour mixture. 

Add chocolate chips. Stir just until combined. Remove 1 cup of the batter and stir into the cinnamon filling. Spread about half of the remaining chocolate chip batter in prepared pan. Spoon cinnamon filling over batter in pan. Carefully spoon the remaining chocolate chip batter on top. Gently smooth top. Bake coffee cake for 45 to 50 minutes or until wooden skewer inserted near center comes out clean. Let stand in pan for 10 minutes. Invert pan on a serving plate. Remove cake from pan. Let cool at least 30 minutes.

Meanwhile, for glaze stir together all ingredients. Scrape into plastic sandwich bag. Snip off small corner of bag. Press glaze through corner of bag onto coffee cake top.

 

 

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Coconut Butternut Squash Soup

By Heidi Sutton

As the temperature drops and the snow falls, warm up with a creamy butternut squash soup or a comforting bowl of roasted vegetable soup, courtesy of McCormick Spices.

Coconut Butternut Squash Soup
Coconut Butternut Squash Soup

YIELD: Makes 6 one cup servings

INGREDIENTS: 

2 tablespoons olive oil

3/4 cup chopped onion

4 cups peeled butternut squash chunks, (1-inch pieces)

1 medium green apple, cored and cut into 1-inch chunks

1/2 cup chopped pecans, toasted

1/3 cup orange juice

1 teaspoon ground turmeric

1/4 teaspoon ground nutmeg

1 cup chicken stock

1 can (13.66 ounces) lite coconut milk

DIRECTIONS:

Heat oil in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple and pecans. Cook on medium heat 1 minute, stirring occasionally. Stir in orange juice, turmeric, nutmeg and stock. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.

With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in coconut milk. Simmer for 5 minutes. 

Ladle into soup bowls. Garnish with additional turmeric and finely chopped apples, if desired.

Roasted Vegetable Soup
Roasted Vegetable Soup

YIELD: Makes 6 one cup servings

INGREDIENTS:

1 pound (about 5 large) plum tomatoes, quartered

1 pound (about 6 cups) fresh oyster or portobello mushrooms, trimmed

1 medium sweet onion, quartered

4 teaspoons olive oil, divided

2 teaspoons  sea salt, divided

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon black pepper, divided

2 medium avocado, peeled, pitted and cut into 3/4-inch chunks

1 1/2 cups unsalted vegetable stock

1 cup water

DIRECTIONS:

Preheat oven to 450°F. Place tomatoes, mushrooms and onion in large bowl. Add 3 teaspoons of the olive oil, 1 1/2 teaspoons of the sea salt, thyme, sage and 1/4 teaspoon of the pepper; toss to coat well. In separate small bowl, gently toss avocado with remaining 1 teaspoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Place tomato and mushroom mixture on one side of foil-lined shallow baking pan. Place avocado on other side of pan. Roast 35 to 40 minutes or until vegetables are tender and golden brown.

Meanwhile, bring stock and water to boil in small saucepan on medium heat. Cover. Reduce heat to low and keep warm until ready to use. Add the warm stock mixture and roasted tomatoes, mushrooms and onion into blender container, while keeping the roasted avocados on the baking pan. With center part of blender cover removed to let steam escape, puree on high speed until smooth. Pour soup into serving bowls or mugs and top with roasted avocado. Drizzle with additional olive oil before serving.

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Semolina and Almond Biscotti

Cookies are a treat any time of the day, and many find biscotti particularly appealing. These crunchy cookies are equally at home with a morning cup of coffee as they are with an evening mug of hot cocoa. Biscotti are hard, crunchy, Italian cookies that are baked twice. In fact, their name comes from the Latin “bis,” meaning “twice,” and “coctus,” meaning “cooked.”

Although they can be enjoyed on their own, their dry, crunchy nature makes them hold up well when dunked into a beverage. Biscotti were even once commonly dipped into red wine. Though they might seem complicated, biscotti generally are easy to make. Try this recipe for “Semolina and Almond Biscotti” from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.

Semolina and Almond Biscotti

YIELD: Makes 12 to 16 cookies

INGREDIENTS:

1 cup sugar

1⁄2 cup melted butter

3 eggs

1 teaspoon vanilla extract

1 pinch salt

2 3⁄4 cups all-purpose flour

1 cup sliced almonds

1⁄2 cup semolina flour

1 teaspoon baking powder

Optional: 10 ounces dark chocolate to melt for dipping

DIRECTIONS:

Preheat oven to 325 F. Line a baking sheet with parchment paper. In a stand mixer, cream the sugar, butter and eggs until light and creamy, about 2 to 3 minutes. Add the vanilla and salt. Mix to incorporate. Add the all-purpose flour, almonds, semolina flour, and baking powder. Mix until well combined, but don’t overmix. Turn the dough out onto the prepared baking sheet. Pat gently to form one long loaf of dough roughly 14 to 16 inches long and 5 to 6 inches wide. Bake 30 minutes.

Remove the loaf from the oven and allow to cool 5 to 6 minutes before using a long knife to cut the loaf gently into 12 to 16 cookies. Lay each cookie on its side and bake another 20 minutes, flipping the cookies midway through. Cool completely to achieve that signature crunch. The centers will be a bit soft if eaten warm. These are perfect for dunking in coffee, tea or hot chocolate.

Optional: Melt the chocolate in the microwave in 30-second bursts and gently dip half of each biscotti into it lengthwise. Flip the biscotti chocolate-side-up onto a sheet tray and allow the chocolate to set.

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Smoked Salmon Rolls

Delicious, colorful and versatile, smoked salmon can make it easy to elevate your New Year’s Eve menu. Whether you are hosting family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests. Highlight smoked salmon at socially distanced gatherings with these recipes and tips from chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato.

Smoked Salmon Rolls with Cream Cheese and Caper Filling

Smoked Salmon Rolls

INGREDIENTS:

  • 4 ounces smoked salmon
  • olive oil
  • 6 ounces cream cheese
  • 2 tablespoons small capers drained, plus additional for serving, divided (optional)
  • 1/2 medium red onion finely diced
  • 1 tablespoon chopped Italian parsley
  • salt to taste
  • pepper to taste

DIRECTIONS:

Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly. Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste. Place thick line of cream cheese mixture along long side of salmon. Roll up salmon carefully with help of aluminum foil, similar to sushi roll. Chill in refrigerator 2-3 hours or overnight to firm up roll. To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces. Place rolls on serving plate and garnish with additional capers, if desired.

Smoked Salmon Cucumber Boats

Smoked Salmon Cucumber Boats

INGREDIENTS:

  • 1 English cucumber about 1 1/2 inches thick and 10 inches long
  • 1 medium tomato seeded and cut into tiny pieces
  • 1/4 cup scallions finely chopped
  • 1 tablespoon dill sprigs finely chopped, plus additional for serving (optional), divided
  • 1 tablespoon lemon juice
  • 4 ounces Blue Circle Smoked Salmon chopped or pulsed
  • salt to taste
  • pepper to taste

DIRECTIONS:

Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing, Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste. Fill cucumber halves with smoked salmon mixture. Slice cucumber boats into 1/2-3/4-inch pieces crosswise. To serve, place pieces on platter and garnish with additional dill, if desired.

To access more recipes and tips, visit bluecirclefoods.com.

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Cherry Almond Rugelach

By Heidi Sutton

No celebration of the Festival of Lights would be complete without Hanukkah desserts to close out  each evening. 

Cherry Almond Rugelach

Recipe by Marcia Stanley

YIELD: Makes 36 pieces

INGREDIENTS: 

1 cup butter, softened

1 package (8 oz.) cream cheese, softened

3 tablespoons granulated sugar

1/4 teaspoon almond extract

1/8 teaspoon salt

2 cups all-purpose flour

2/3 cup dried tart cherries

1/3 cup firmly packed brown sugar

1/4 teaspoon ground nutmeg

2/3 cup slivered almonds, toasted, chopped

3-4 tablespoons milk (skim, 2% or whole)

granulated sugar

DIRECTIONS:

For cookie dough, in large mixer bowl beat butter, cream cheese, granulated sugar, almond extract and salt on medium speed of an electric mixer until light and fluffy. Add flour. Beat until dough forms. Divide into thirds. Shape each piece into a 1-inch-thick disk. Wrap in plastic wrap. Refrigerate for 1 hour. 

Meanwhile, for filling, in food processor place cherries, brown sugar and nutmeg. Cover and pulse until cherries are coarsely chopped. Stir in almonds.

Preheat oven to 350°F. On floured surface roll each disk into about a 13-inch circle. Center a 12-inch round bowl, plate or pan on dough circles. Trim around edges to create 12-inch-diameter circles. Discard scraps. Brush circles with milk. Sprinkle a third of the filling on each circle. Lightly press into dough. 

Cut each circle into 12 wedge-shaped pieces. Beginning at wide end, roll up each wedge. Place, point side down, 2 inches apart on parchment-lined baking sheets. Brush tops with additional milk and sprinkle with sugar (if desired). Bake for 18 to 21 minutes or until brown. Transfer to wire rack and cool before serving.

Hanukkah Apple Cake

Recipe by Marcia Stanley

Hanukkah Apple Cake

YIELD: Serves 12

INGREDIENTS:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon salt

1 package (8 oz.) cream cheese, softened

1/2 cup butter, softened

1 2/3 cups sugar

2 eggs

1 teaspoon vanilla

2 large apples, cored, peeled and chopped

1/2 cup finely chopped pecans

2 tablespoons sugar

1/2 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 350°F. Lightly coat 9-inch round springform pan with nonstick cooking spray. In medium bowl stir together flour, baking powder, the 2 teaspoons cinnamon and salt. Set aside. 

In large mixer bowl beat cream cheese and butter on medium speed of an electric until combined. Add the 1 2/3 cups sugar. Beat until fluffy. Add eggs and vanilla and beat until combined. Add flour mixture to beaten mixture. Beat on low speed until just combined. Fold in apples and pecans. Spread in prepared pan. Stir together the remaining 2 tablespoons sugar and the remaining 1/2 teaspoon cinnamon. Sprinkle over the top of the cake. 

Bake for 1 hour and 10  minutes or until wooden skewer inserted near center comes out clean.

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Cappuccino. Pixabay photo

By Bob Lipinski

Bob Lipinski

Italians have been sipping little cups of strong coffee for over 400 years, but the coffee we know as espresso — a thick, dark liquid with a foamy, creamy head, or crema dates from 1903. This is when machines (perfected simultaneously in Milan and Turin, Italy) made the rapid method of extraction possible.

The word espresso comes from the Italian for “fast,” since espresso results when pressure forces hot water through coffee grounds. Coffee was first brought to Italy in 1615 by Pietro della Valle. 

In 1938, a Milanese coffee-bar owner named Achille Gaggia added a hand-operated piston pump to the elaborate steam-powered espresso machines, then in use. Gaggia’s invention increased the extraction pressure and added body and complexity to an otherwise thin brew. Later refinements replaced the piston with an electric pump.

It is interesting to note that Italy is the world capital of espresso, yet not a single coffee bean grows there. Italy imports coffee beans for roasting and blending, from Africa, Central and South America.

Espresso has an intense black color, with a concentrated, strong coffee aroma, and a thick, long-lasting crema (pale chestnut, creamy froth head, which should hold sugar on its surface for a few seconds before penetrating the coffee). It has well-balanced flavors and good body, with a thick “mouthfeel,” and a pleasing, bitter aftertaste.

Espresso. Pixabay photo

Although popular in the United States, serving a twist of lemon peel with espresso is not customary in Italy.

The most popular types of espresso or “caffè” are:

Doppio (double): Two shots of espresso served in a single cup.

Lungo (long): A weaker espresso, made by adding water.

Latte: A milky espresso typically consumed in the morning.

Macchiato: A shot of espresso spotted or marked with a scoop of foamed milk on top.

Ristretto: A thicker (restricted) more concentrated version of espresso; made by using less water.

Corretto: A ristretto espresso that is corrected (volume) by adding grappa or other types of distilled spirits, liqueurs or bitters.

Cappuccino is an espresso coffee served with a creamy head made from steamed milk and foam. Cocoa or powdered chocolate is often sprinkled on top. In Italy, cappuccino is a morning drink enjoyed before or with breakfast, and not consumed after 11 a.m.

The history of cappuccino is shrouded in legend. According to one account, the name cappuccino originated as a tribute to Father Marco d’Aviano, a seventeenth-century Capuchin monk. Monks covered their heads with the pointed brown hoods of their cloaks, known as a cappuccio in Italian, which is similar in color to coffee with milk.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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By Heidi Sutton

Put a smile on everyone’s faces with these layered cheesecake and fudgy brownie bakes. Get creative with green and white frosting and festive sprinkles — a fun spin on brownies for the holidays and perfect with a glass of milk!

Christmas Tree Cheesecake Brownies

Christmas Tree Cheesecake Brownies

Recipe by Jenn Fillenworth 

YIELD: Makes 16 servings

INGREDIENTS: 

For the Cheesecake batter

8 ounces low-fat cream cheese at room temperature

1/3 cup granulated sugar

2 eggs

1 tablespoon all-purpose flour

For the Brownie batter

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup vegetable oil

1/4 cup milk

2 eggs

1 teaspoon pure vanilla extract

For decorating

green and white melting chocolate

assorted sprinkles

candy canes

DIRECTIONS:

Preheat the oven to 350° F. Coat an 8-inch square baking pan with non-stick baking spray and set aside.

For the cheesecake batter, place the cream cheese in the bowl of a stand mixer. Beat at medium speed until smooth and creamy. Add the sugar and beat well. Add the eggs, one at a time, beating well after each addition. Add flour and beat the mixture until blended.

For the brownie batter, add flour, cocoa and salt to a medium bowl and whisk until combined. In a separate bowl, whisk together the sugar, oil, milk, eggs and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until blended. Pour the brownie batter into the prepared pan evenly.

Carefully pour the cheesecake batter over the top, spreading it evenly. Carefully swirl the layers together using the tip of a knife.

Bake for 30 minutes, until the brownies are set. Cool the brownies completely in the pan on a wire rack before cutting into triangle pieces.

Decorate trees by placing green and white melted chocolate into a piping bag. Top with assorted sprinkles. Place a 3-inch piece of candy cane in the bottom of the brownie for the stump.

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One Pan Japanese Salmon

By Heidi Sutton

Whether you’re celebrating a weekend meal or simply looking for a way to eat healthier, seafood night can make dinnertime a special treat. Next time you plan to make fish the focus of your menu, try one of these delicious recipes featuring the best fish in the sea.

Grilled Salmon with Spiced Almonds

Recipe courtesy of Fisher Nuts

Grilled Salmon with Spiced Almonds

YIELD: Makes 6 servings

INGREDIENTS: 

1 cup Greek yogurt

2 teaspoons red wine vinegar

2 teaspoons chopped fresh dill

1 tablespoon chopped fresh mint

1/4 teaspoon ground cumin

1/2 teaspoon paprika

kosher salt

1 small cucumber seeded and small diced

1/2 cup almonds

1 teaspoon extra-virgin olive oil

1/4 teaspoon curry powder

1/8 teaspoon paprika

1/8 teaspoon ground cumin

6 salmon fillets 6-ounces each

kosher salt and black pepper

2 tablespoons extra-virgin olive oil

1 large lime

DIRECTIONS:

To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.

Heat oven to 350° F. Heat grill to medium. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.

Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.

To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

One-Pan Japanese Salmon

Recipe courtesy of Family Features

One Pan Japanese Salmon

YIELD: Makes 2 servings

INGREDIENTS: 

1 tablespoon sesame oil

1/4 cup tamarind sauce

1/2 tablespoon Dijon mustard

2 tablespoons sesame seeds

1 tablespoon honey

1 sweet potato cut into rounds

2 tablespoons coconut oil divided

1 tablespoon sesame seeds

sea salt

8 spears broccolini

2 salmon fillets 4 ounces each

brown rice for serving

DIRECTIONS:

Preheat oven to 400 F. Line tray with baking paper. To make marinade: In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined. Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes. Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes. Serve with brown rice.

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