Looks as Lovely as It Tastes! Saint Martinique Salmon and Shallot-Cranberry Green Beans

Looks as Lovely as It Tastes! Saint Martinique Salmon and Shallot-Cranberry Green Beans

I was so psyched to make maple-dijon salmon fillets for dinner this week. We had some frozen salmon in the freezer, and maple + dijon always equals so, so good. But then, when I started to make dinner and put together the sauce, I realized that our maple syrup had gone bad! Cue, saddest face.

Bill was on fillet duty since he is the fish boss in our house, so we scrambled together to improvise something to replace the icky syrup. Enter: MOLASSES!

I will admit, I was skeptical at first – won’t that be too sweet? It would overpower the fish? Right? WRONG!

Turns out, molasses is a truly delicious salmon glaze. The heartier taste of the fish stood up to the smoky sweetness of the molasses, and it was helped along by the herbaceousness of all the other delicious ingredients. We definitely needed to brighten up and serve as a base for this savory and sweet salmon.


The next addition to our party: green beans! Shallots, cranberries, and red wine vinegar made a delicious, complex base of flavor, with some saltiness added by a last-minute addition of parmesan cheese.

All together, this was a truly delicious dinner and it photographed up so pretty too 😉 I asked Bill what we should call it, since molasses salmon doesn’t sound tasty. He decided that, based on the French flavors in the recipe and the Caribbean influence of the molasses, plus the salmon (of the sea) – a French island colony would lend the perfect name. Enjoy!


Saint Martinique Salmon

  • 4 skin-on salmon fillets, 4 ounces each, boned
  • 4 Tbsp molasses
  • 1½ tsp freeze-dried shallots
  • 4 tsp Dijon mustard
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp crushed red pepper flakes
  • 2 Tbsp dried parsley
  1. Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray.
  2. Place the salmon fillets on the prepared baking sheet.
  3. In a small bowl, combine all the non-salmon ingredients until you have a thick paste. Add more spices and/or molasses to taste.
  4. Generously baste the salmon fillets with the molasses mixture. Use up all that molasses-y goodness!
  5. Place the baking sheet under the broiler and cook until the salmon is just cooked through, about 10 minutes.
  6. Remove skin, and plate!

Based on a recipe from the Cookin’ Canuck

Shallot-Cranberry Green Beans

  • 12 ounces fresh green beans
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • 2 tsp freeze-dried shallots
  • ½ tsp granulated roasted garlic
  • 2 Tbsp red wine vinegar
  • ¼ cup dried cranberries
  • ¼ cup grated parmesan cheese
  1. Steam your green beans – personally, I like the steam-in-the-bag ones I grab from HEB.
  2. Heat a medium skillet over medium heat, then add olive oil, salt, and green beans.
  3. Saute green beans for 1 minute, then add the shallots and roasted garlic.
  4. Saute green beans for 1 minute more, then drizzle with the red wine vinegar and add the dried cranberries.
  5. Continue stirring the green beans for 2-3 minutes more, or until they reach your desired crisp-ness.
  6. Top with the parmesan cheese, stir until cheese begins to melt, then serve!

Based on a recipe from Food Loves Writing


Cheddar-Bacon-Chile Cornbread

Cheddar-Bacon-Chile Cornbread

There’s a huge debate in the South: sweet or savory cornbread? Is it truly cornbread if you include sugar or honey? My family’s always gotten around the argument by calling the sweet stuff Johnnycake instead of cornbread, and enjoying both to boot!

Today’s delicious cornbread definitely falls into the savory category several times over, though. It combines the salty and spicy flavors of green chiles and bacon with melty sharp cheddar cheese to make a dense and flavorful cornbread. The taste is reminiscent of enchiladas and breakfast tacos, with a tang and depth of flavor from the buttermilk that’s all its own.
Cheddar-Bacon-Chile Cornbread from Mancktastic! at mancktastic.wordpress.com

We start with equal parts cornmeal and flour, then add baking soda, baking powder and salt for lift and rise, plus sugar as a little nod to Johnnycake, then come in the delicious bits. Sharp cheddar and crumbly bits of bacon join the party to add their own tasty notes to the dish. Next come the wet ingredients: melted butter for savory richness, buttermilk for tang, eggs and, finally, lightly spicy green chiles. Everything is stirred together to spread the yummy bits throughout, then topped with extra cheese and bacon to form a crispy crust on top. Into the oven it goes for 35 minutes, then out comes an extra-yummy and savory treat!

Cheddar-Bacon-Chile Cornbread from Mancktastic! at mancktastic.wordpress.com

Cheddar-Bacon-Chile Cornbread combines all the great tastes of Tex-Mex into a one-dish, easy-clean-up delight that is delightful solo or as the accompaniment to chili or Chicken Tortilla Soup. With a moist, rich interior and a smoky, crispy cheese and bacon crust on top, it’s a dish that’s worth turning the oven on even in the middle of summer!

Cheddar-Bacon-Chile Cornbread from Mancktastic! at mancktastic.wordpress.com

Cheddar-Bacon-Chile Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 cup grated sharp cheddar cheese
  • ½ cupcooked, crumbled bacon
  • 4 ounces diced green chilies
  • 2 eggs
  • 1 cup buttermilk
  • ½ stick butter, melted
  • additional cheddar cheese and crumbled bacon, to taste
  1. Preheat your oven to 400° F.
  2. Whisk cornmeal, flour, cheese, baking powder, baking soda, bacon, salt and sugar together in a large bowl. Add the chiles, buttermilk, eggs and melted butter and stir well until completely combined.
  3. Pour batter into a greased and floured 8-inch square baking dish, top with additional cheese and bacon, and bake for 35 minutes, or until golden brown.

based on a recipe from Eat, Live, Run

Cheddar-Bacon-Chile Cornbread from Mancktastic! at mancktastic.wordpress.com