There are two things I don’t hate about living on the Eastern Shore. Well there’s more than that but these are my favorite two: fresh produce and seafood. There hasn’t been any place I’ve visited that could compare.
Fresh peaches are Oh Em Gee amazing and I just had to do something with the ones I had. What I came up with was this Peach Moscato Salmon, or drunken peach salmon, whatever you want to call it is fine by me. It all started with a bottle of Pink Moscato and fresh peaches.
I pitted and cored two peaches and put them in a preheated pan. I poured Pink Moscato over the peaches, making sure the halves were filled.
I let the peaches and wine cook over medium heat for about 10 minutes. Then I sliced the peach halves into smaller wedges and turned the heat up to medium high. I let it come to a boil for 2 minutes then reduced the heat back to medium.
I added the salmon (which i seasoned lightly with salt and pepper) to the pan and covered it to let it steam for about 6 minutes.
Salmon should be cooked to 145º internally.
This is what happened.
After that it was just putting the salmon on a plate, topping with the thickened sauce and some peach wedges. Then it’s time to enjoy the tender, flaky goodness that is Peach Moscato Salmon!
The sauce is enough for 2 decent size salmon fillets and can be doubled easily. Do you think you would enjoy this peach moscato salmon?
Do you ever wake up in the middle of the night craving something that isn’t in the fridge? It happens to me at least once a week and this week I decided to act on it. I really wanted a pineapple upside down cake so that’s what I did.
I went to the store to pick up a pineapple (not the canned stuff, I wanted it fresh!), a box of yellow cake mix (shhh… I’m not that lazy!) and some brown sugar.
Everything else was on hand.
I made the cake mix according to the directions. I mixed it with my new Nutri Ninja 2-in-1 (I’ll tell ya about that later) and sat it aside.
I started preheating the oven (to 350F) and put 1/4 cup of butter in a cast iron skillet. I put the skillet it in the oven while it was preheating. Once the oven was ready I took the pan out, put 1/2 cup of brown sugar on top of the butter and mixed it really well.
I patted it out, trying to get it even, then covered that with slices and chunks of pineapple. I’m too cool for rings 😉
I poured the cake batter over the pineapple and put the skillet in the oven for 50 minutes. When it came out I was a little worried that I had burnt the cake because it was so brown. It didn’t burn, though, in fact it rose perfectly, cooked amazingly, and smelled like heaven.
I flipped it over and <BAM> Pineapple upside down cake. Even better it’s a super simple pineapple upside down cake recipe.
The cake as a whole is good but the topping – the brown sugar, butter, and pineapple… oh em gee! Talk about deliciousness. I cut the first piece for a picture and barely pressed the shutter button before I dove in. I could eat the topping by itself and believe me when I say I’m still thinking about it
The next time you are craving pineapple upside down cake remember this easy, no-fail recipe! Better yet, bookmark it, share it on Facebook, pin it on Pinterest – you’ll want to save it for later for sure!