Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

EASY Weeknight Salmon March 8, 2015

Filed under: Dinner — Low Carb Jabberwockey @ 3:57 am
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Easy Weeknight Salmon.

Weeknights are tough around here!  Between working long hours, fencing practices, household duties and traveling for tournaments, there is just not a ton of time to be messing around cooking dinner.


Three minute prep, ten minutes in the oven.  Serve with veggies or salad, and if you have a little extra time maybe some rice or couscous for the family.


Easy Weeknight Salmon

1 Salmon fillet
1 Tbsp olive oil
2 Tbsp lemon juice
3 Tbsp white wine
Kosher Salt, cracked black pepper, garlic powder to taste
Aluminum foil

Prehead the oven to 375 F.

I made an Aluminum foil “mini-pan” to create a small enclosure around the fish since my sheet pan is very massive. I wanted to make sure that the oil, lemon juice, and white wine were “contained” around the fish to maximize flavor.

Place the salmon skin side down in the pan. Drizzle with olive oil, lemon juice and wine. Add the salt, pepper, and garlic powder.

Cook at 375 F for about 10 minutes. Cook time may vary depending on the thickness of your fillet, fish will be cooked when you can easily flake away a small piece with a fork.

EASY Salmon



Salmon with Summer Squash Gratin March 10, 2013

Filed under: Dinner — Low Carb Jabberwockey @ 7:29 pm
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Salmon with squash gratin.

Our wonderful neighbor Ron recently caught a couple of Salmon, and was generous enough to give is a very large piece.  I am very spoiled !

Salmon with Summer Squash Gratin

4 large summer squash, sliced (mine were yellow, but zucchini would be a nice addition).
3/4 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
2 cups grated Cheddar cheese
1/4 teaspoon black pepper
1/8 teaspoon garlic powder

Layer the sliced squash in an 8″x8″baking dish.  Bring cream to a simmer, add cream cheese and mustard, whisking until smooth.
Stir in 1 1/4 cups of cheese, salt, pepper, and garlic powder, and whisk just until the cheese melts. Transfer squash into an 8×8 pan, and pour sauce over the top.  Stir, so it’s all coated.

Top with the remaining cheese. Bake at 375 F until browned and bubbly hot (about 15 minutes).

1.5 lb Salmon
1/3 cup white cooking wine
3 cloves garlic, minced
1 Tbsp Olive oil
1 tsp dry basil
Kosher salt and cracked black pepper to taste

Pull the pinbones from the salmon if desired, place in 9″x13″ baking dish.  Add wine, drizzle the fish with olive oil, and sprinkle on seasonings and garlic.  Cook uncovered in 375 F oven for about 10 minutes.

If you like these dishes, you probably should check these out !

Pesto covered Klickitat River Salmon

Baked Herbed fish with spinach orange salad

Cauliflower Mac and Cheese that even a 12 year old will eat


Emeals Review: Zesty Salmon, Rice and Peas December 8, 2012

Filed under: Dinner,EMEALS reviews,Side Dishes — Low Carb Jabberwockey @ 10:49 pm
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Zesty Salmon with Rice and Peas

One word, “YUM” !  This was fast, easy, and scrumptious — The Family loved it as well.  I typically don’t add “sauces” to salmon, since I don’t want to mask the flavor of the fish itself – but this turned out great.  Recipe called for Chili Sauce (which in my opinion tasted just like ketchup), green onions, orange marmalade (substituted no sugar apricot preserves), and soy sauce.

So, Chili sauce.  My interpretation would have sent me down the international food aisle, and I would have purchased some of that sweet/spicy Asian style sauce.  My husband did the shopping, and he went down the condiments aisle, and purchased “Heinz Chili Sauce” which kinda tasted exactly like ketchup.  Probably could have just used ketchup had we known.

Peas and Rice.  YUP.  Not at all low carb….this has been a recurring theme on this low carb emeals plan. Yes, the rice was brown which is a little healthier, but it was instant.   I think that in general I am seeing about 2 meals each week that probably should not be on the low carb plan.  Don’t get me wrong, the rice and peas tasted awesome.

So, I am willing to overlook the hi-carb side dish because the salmon tasted so darned good.  Thumbs up for this one.


Pesto covered Klickitat River salmon November 21, 2012

Filed under: Condiments,Dinner,Lunch — Low Carb Jabberwockey @ 7:40 pm
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Our wonderful neighbor Ron brought over about 6 or 7 pounds of freshly caught  Klickitat River salmon (filleted !).  This is the quickest possible meal a working mom can make on a weeknight, and of course it’s delicious.

My pesto is homemade, however,  store bought tastes just as great !

Pesto covered Salmon

1.5 pounds Salmon
1/4 cup pesto

Preheat oven to 375 F.  Place salmon skin side down in 9×13 baking dish. Cover top of fish with Pesto.  Cook for 10-15 minutes depending on the thickness of the fish.  Salmon will be cooked when you can flake away a piece from the thickest part.


Klickitat River Salmon Patties October 13, 2012

Filed under: Dinner,Lunch — Low Carb Jabberwockey @ 5:45 pm
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Salmon PattiesThe Jabberwock recently cooked a Really Big Fish .  There was a decent amount of leftover meat – what to do !  I found this recipe on Grant Wilson’s blog, and adapted it a bit.  I have never actually tasted or cooked a salmon patty, and I have to say these were DELISH.   

Klickitat River Salmon Patties

1 lb. cooked salmon, shredded, bones removed
1 onion finely diced
1 large celery stalk finely diced
1/2 large red pepper, finely diced
1 carrot, grated
2 eggs, beaten
1 Tbsp. corn meal
1 Tbsp. flour
Kosher salt and cracked pepper to taste
Olive oil

NOTE:  You can substitute grated Parmesan cheese for the flour and corn meal (you may need a little more).  I just didn’t have any on hand.

Sautee onion, celery, pepper and carrot in a small amount of olive oil.  Add to shredded salmon.  Add egg, corn meal, and flour (or Parmesan cheese) and mix well. Fry patties in a non stick pan over medium heat until browned on both sides. Leftovers keep very well!


Grilled Salmon September 30, 2012

Filed under: Dinner — Low Carb Jabberwockey @ 5:00 pm
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Salmon on BBQ

Our neighbor Ron brought over a salmon yesterday he caught on the Klickitat River a couple hours earlier. The fish was about 4.5 pounds (with the head on). I have never grilled fish before and thought BBQ would be the way to go.  After a bit of research I found that apparently fish is difficult on the grill due to “sticking” problems and became a little intimidated.

I was was about ready to give in and cut the fish into steaks when I recalled that I had an old cookbook called “How to Grill” by Steven Raichlen.  There is a fabulous suggestion to cut out a piece of cardboard and wrap it in foil and use that as a platform for the fish. AND the recipe did not insist that you turn the fish over halfway through cooking.

The original recipe calls for dill, but I substituted basil since that’s what is in the garden right now…

Defintely not a weekday meal, but sure is a crowd pleaser. This recipe could very easily be prepped in the morning and kept in the fridge, so would be great for entertaining, and wow, what a great presentation when you open that grill!

Whole Grilled Salmon

1 whole salmon (mine was 4.5 lb)
3 lemons sliced
1 large bunch of basil
1 Tbsp basil minced
3 cloves garlic minced finely
3/4 stick of butter
Kosher salt and cracked black pepper

Clean the fish and remove scales. I removed the head since the fish was too large to fit on the grill.

Set grill to medium. Use indirect heat, so in my case, I have two burners, and only lit one side of the grill.  If you have three burners, run the two outside ones and put the fish in the middle.  If using charcoals you can arrange the hot coals on the outside and put the fish in the middle.

Cut out a piece of cardboard the size of the fish and wrap in several layers of foil.

Season the entire fish with salt and pepper, inside and out.

Make 4 or 5 deep diagonal cuts in the fish on both sides.  Insert lemon slices and basil leaves in the cuts. Fill the cavity of the fish with leftover lemon slices and the rest of the basil sprigs.  Place the fish on your foil covered platform.

Melt the butter and add the Tbsp of minced basil, and garlic.

Place fish (and his little platform) on the grill, away from the heat. Baste with butter/garlic mixture.  Cover the grill.

Cook for 45 minutes to an hour, basting every 10 or 15 minutes.  Fish is cooked when you can flake away a piece of flesh on its back with your finger – it will be opaque. Transfer to a platter and let the fish rest for a few minutes before digging in…YUM.

Scaled Salmon

Platform for Salmon

Salmon stuffed with lemon and basil

BBQ Salmon


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