Jeanette - Off The Cuff

My photo
Blogger at: and -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.

Friday, April 5, 2013

Oven-Baked Salmon

Have I mentioned how much I love salmon? I love salmon.  This time of the year, if you happen to also live in the Pacific Northwest, you can get Chinook, or Copper River Salmon-- the latter is especially amazing, and almost a deep burnt orange color.  I love preparing salmon in several ways, and this is a quick, and easy prep method for a whole fillet of salmon.  If you're a novice to preparing whole fillets, try it this way, and then experiment with some of the ingredients.

Swedish Quick-Pickled Cucumbers

This is a quintessential "taste of summer" for me, that always reminds me of growing up in Sweden, and smörgåsbord.  It is not a true pickled cucumber, and will only keep for about a week in the refrigerator, but it only takes five or ten minutes to whip up a batch.  It's great with seafood or fish such as my oven-baked salmon), grilled chicken, or my Swedish style potato salad, for example.