Baked Salmon II

I love this recipe for salmon. So easy and SO DELICIOUS! Hubby said I could make this for him as often as I like, which means it's totally awesome.

Baked Salmon II

Ingredients:

2 cloves garlic, minced

6 tablespoons light olive oil

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

2 (6 ounce) fillets salmon

Directions:

	In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
	Preheat oven to 375 degrees F (190 degrees C).
	Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

 Here are my results:

 

Baked Maryland Lump Crab Cakes

I've never lived by the ocean, so I can't take part in the whole "fresh seafood vs canned vs imitation" debate. All I know is I work with what I have, and I have imitation crab meat. I personally love it and use it in most of my recipes that call for crab meat. I whipped up a batch of these the other night and gobbled them down (with the help of my hubby of course!)


Baked Maryland Lump Crab Cakes

Ingredients:

1/4 cup bread crumbs

1 teaspoon baking powder

1 teaspoon dried parsley

1 teaspoon mustard powder

1/8 teaspoon black pepper

2 teaspoons seafood seasoning, such as Old Bay™

1 tablespoon mayonnaise

2 tablespoons butter, melted

1 teaspoon Worcestershire sauce

3/4 cup cholesterol-free egg product (I used 2 eggs)

1 pound lump crab meat (I used imitation crab meat)

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2.	Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
3.	Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
4.	Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Here are the results: