Baklava Salmon

Courtesy of RecipeZaar

Ingredients:
1/4 cup melted butter
3 tablespoons whole grain mustard or dijon mustard
1 1/2 tablespoons honey
1/4 cup dry breadcrumb
1/4 cup walnuts or pecans, finely chopped
4 teaspoons parsley, chopped
4 (4 ounce) salmon fillets
Fresh ground pepper
Kosher salt
1 quartered lime or lemon (optional)

Directions:
Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.

In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.

Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.

Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.

Chocolate Bundt Cake with Raspberry Sauce

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

Pictures to come!

Ingredients:

1 1/2 cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt

Sauce:
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1-2 tablespoons raspberry-flavored liqueur

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.