By Emily

I'm pregnant so my fish of choice these days is salmon because of mercury yadda yadda.... I happened to use Wild Alaskan Sockeye when I came up with this marinade so I'm stuck on getting the same now every time I make it. I'm sure it would taste good with other types of salmon, and even other fish like fresh tuna or swordfish.

You'll need:

For the rub:
1 1/2 lbs of salmon fillets
zest from 1 lemon
garlic salt
pepper

Whisk together:
1/3 c. soy sauce (I like Kikkoman low sodium)
1/3 c. (real) maple syrup (if you don't have maple syrup, you could use brown sugar)
1/4 c. vegetable oil

What to do:
Rub the zest, garlic salt and pepper over the rinsed salmon (no need to dry the fish first).
Pour the whisked sauce over top of salmon with rub, cover and put in the fridge for at least 2 hours. If you can let it marinade longer, of course that's better.

When ready to grill, place salmon piece(s) on top of a sheet of foil and throw away the remaining marinade. Place skin side up and grill for 5-7 minutes, then flip carefully and cook another 5-7 minutes or until opaque or to desired temp. I am not a grilling expert but this method of using foil worked for me to avoid a mess on the grill or in a pan. 

Hope you like it!
 

By Miranda

As it turns out, I AM crazy because I baked in the middle of a 90 degree summer day!!  The only reason being, I had a sweet tooth and my babies were asleep so I took the chance.  Plus, I had these delicious wild blueberries from the farmers market that were just a tad too mushy to eat plain.  Ok, so a smoothie would have probably been a more refreshing option... but these turned out delish - and then I just jumped in the lake after baking.  Problem solved!  Oh and then after dinner, I had an even worse sweet tooth and added some cream cheese frosting to them.  Yum!!  And just to make us all feel better, these were actually made with 1/2 whole wheat flour and they still turned out really good.

*Recipe and pictures below from King Arthur Flour.

Ingredients
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream or plain yogurt
1 1/2 cups blueberries, fresh or frozen
coarse white sparkling sugar for garnish (optional)

DirectionsPreheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside. In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.Add the vanilla and sour cream or yogurt, and mix until incorporated.Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.Fold in the berries by hand.Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.