'GOLDEN NOVEMBER' ~ SIMPLE ONE PLATE AUTUMN SUPPER: MAPLE SOY GLAZED WILD SALMON & SIMPLE BAKED SWEET POTATO

"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."

~ Elizabeth Lawrence

Golden November ~ Hubbard Lake, MI

MAPLE SOY GLAZED SALMON

~ So simple 'One Plate' Autumn supper from Skinnytaste  

16-24 oz. salmon filet

3  Tbsp. Maple Syrup

3  Tbsp. low sodium soy sauce

1  Tbsp. sriracha hot sauce

1 clove smashed garlic

Optional: sliced green onions for garnish

• Combine Maple Syrup, soy sauce, sriracha and garlic in bowl (or gallon resealable bag), pour over salmon and marinate 20-60 minutes or longer, turning often. 
• Preheat oven to 425º. Lightly grease baking sheet with nonstick spray. Remove fish from marinade, pat dry and place on baking sheet. 
• Pour marinade in small saucepan. 
• Bake fish 8-10 minutes. Meanwhile, bring marinade to boil them simmer until a thick glaze.
• Spoon glaze over fish just before serving. 

Great served with simple baked sweet potato topped with sour cream & chives.

WILD CAUGHT MAPLE SOY GLAZED SALMON

WELCOME OCTOBER! (CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." 

~ Nathaniel Hawthorne

(Autumn Abstract)

CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS 

(Garlic buttered Portobello Mushrooms stuffed with fresh mozzarella cheese, tomato slices and fresh shredded basil then drizzled with rich balsamic glaze ... compliments of  Cafe Delites)

Garlic Butter:

2  Tbsp. butter

2 cloves crushed garlic

1  Tbsp. freshly chopped parsley

Mushrooms:

5 large Portobello Mushrooms, stem removed, washed, and dried with paper towel

5  fresh thinly slices of mozzarella cheese

1  cup sliced grape/cherry tomatoes

fresh shredded basil for garnish

Balsamic Glaze:

1/4  cup balsamic vinegar

2  tsp. brown sugar

(Combine sugar and vinegar in small saucepan over high heat. Bring to boil, reduce heat to low and simmer until thickened and returned to glaze)

• Preheat oven to grill/broil settings on high heat.
• Combine all of Garlic Butter ingredients in small saucepan (or microwave safe bowl) and melt until garlic is fragrant. Brush bottoms of each mushroom and place buttered side down on baking tray.
• Fill each mushroom with mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
• Serve topped with basil and drizzled balsamic glaze.      

SPICY BAKED SHRIMP

"If you are careful," Garp wrote, "if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day: what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane." (p. 246)

~ John Irving's The World According to Garp

SPICY BAKED SHRIMP

1/2 cup olive oil

2 Tbsp. Cajun or Creole seasoning

2 Tbsp. fresh lemon juice

2 Tbsp. fresh chopped parsley

1 Tbsp. honey

1 Tbsp. soy sauce

pinch of cayenne pepper

1 pound uncooked large shrimp, shelled, deveined

lemon wedges

French bread

• Combine first 7 ingredients in 9 x 13 inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.
• Preheat oven to 450 degrees. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.
• Garnish with lemon wedges and serve with crisp fresh French bread and favorite tossed salad topped with feta cheese.