I need a recipe...

Google is your friend 🙂

http://www.tasteofhome.com/recipes/bacon---tomato-topped-haddock

i haven't tried this but here is one anyway.

Wow! The woman is lovely, handles an automatic weapon like it were a part of her, is in the military, gives birth and makes UT maps! I was born too soon.

LeadFree wrote: Wow! The woman is lovely, handles an automatic weapon like it were a part of her, is in the military, gives birth and makes UT maps! I was born too soon.

I left the military at 2001.. 😀

Now I'm a sweet and peaceful married woman with two children, and I like to cook.

I love fish meals 😀

I plan on getting out for more fishing this year so I might need some ideas in a couple months....

Some of the best salmon in the world come from where i live, pity i dont like salmon.......

Mr_head wrote: Some of the best salmon in the world come from where i live, pity i dont like salmon.......

No like salmon? What is your fish of choice?

Fish and chips 😆

NATAN wrote: Fish and chips 😆

This right here lol

{DOU}Cygnus wrote: I plan on getting out for more fishing this year so I might need some ideas in a couple months....

After this...

This could be a very good idea...

Roasted Salmon Stuffed with Spinach,Feta and Ricotta

Ingredients

1 (2-pound) center-cut boneless, skinless salmon fillet

1 cup ricotta cheese

1 cup crumbled feta cheese

1/2 teaspoon fine sea salt, divided

1 tablespoon Dijon mustard

1 cup packed baby spinach, divided

2 teaspoons extra-virgin olive oil, plus more for baking sheet

2 teaspoons chopped fresh dill

2 teaspoons chopped fresh oregano

1/2 teaspoon ground black pepper, divided

then Preheat the oven to 450°F. Butterfly salmon fillet through the center, without cutting all the way

through, so that it lays open flat in one large piece like a book. Turn salmon over so skin side is facing

up and place on a clean work surface. In a bowl, mash together feta and ricotta until well blended.

Season salmon with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, then spread fillet with

mustard. Arrange half of the spinach on top, leaving a 1-inch border around the edges. Evenly dot

cheese mixture on top of spinach, then top with remaining spinach. Starting from one of the long sides,

gently roll up salmon and tie snugly with cooking twine at 1-inch intervals.

gently transfer salmon to an oiled baking sheet. Brush top and sides of salmon with oil and season

with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Scatter dill and oregano over top and sides.

Roast until salmon is just cooked through, about 20 minutes. Let rest for 5 minutes, then carefully

transfer to a serving platter, remove and discard the twine and serve.

This is not my wife own recipe she got it from someone else but this dish is awesome ... :peace_v:

Sounds good... 😀

Need to try this recipe...

Vioguez, what about potatoes with the skin, and wrapped in aluminum foil and direct to the fire...?

any suggestions seasoning the potatoes?

What kind of wine with the salmon?

vioguez wrote: Roasted Salmon Stuffed with Spinach,Feta and Ricotta

Ingredients

1 (2-pound) center-cut boneless, skinless salmon fillet

1 cup ricotta cheese

1 cup crumbled feta cheese

1/2 teaspoon fine sea salt, divided

1 tablespoon Dijon mustard

1 cup packed baby spinach, divided

2 teaspoons extra-virgin olive oil, plus more for baking sheet

2 teaspoons chopped fresh dill

2 teaspoons chopped fresh oregano

1/2 teaspoon ground black pepper, divided

then Preheat the oven to 450°F. Butterfly salmon fillet through the center, without cutting all the way

through, so that it lays open flat in one large piece like a book. Turn salmon over so skin side is facing

up and place on a clean work surface. In a bowl, mash together feta and ricotta until well blended.

Season salmon with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, then spread fillet with

mustard. Arrange half of the spinach on top, leaving a 1-inch border around the edges. Evenly dot

cheese mixture on top of spinach, then top with remaining spinach. Starting from one of the long sides,

gently roll up salmon and tie snugly with cooking twine at 1-inch intervals.

gently transfer salmon to an oiled baking sheet. Brush top and sides of salmon with oil and season

with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Scatter dill and oregano over top and sides.

Roast until salmon is just cooked through, click here to read about the instapot for about 20 minutes. Let rest for 5 minutes, then carefully

transfer to a serving platter, remove and discard the twine and serve.

This is not my wife own recipe she got it from someone else but this dish is awesome ... :peace_v:

I loved this recipe! Unique and delicious. I will give it a try.

Do you see what happened here?

This spammer quoted a long post and inserted a link to his shit...made it look like it was just a quote of someone elses link. Crappy. Punk. Garbage.

T

P.S. I will leave this here for a few so people can learn from it.

Is stellageary the spammer?

or other modified the post?

Will she be banned?

?

Tommy, you need more active moderators in the forum... 😛

On the other hand, do you have something to add to the recipe? 😀