smørrebrød sandwich with smoked salmon

smoked salmon and horseradish smorrebrod sandwich (1 of 1)-4

smoked salmon and horseradish smorrebrod sandwich (1 of 1)-4

I  know what you’re thinking, what the heck is smørrebrød, right?  Well, I had to look it up as well, but basically smørrebrød is quite simply a Danish open-faced sandwich, basically a sandwich that has bread on the bottom, but not on the top (btw, Zoe had to show me how to make those cool ø’s).  We’ve all seen one of these sandwiches before, but who knew it had a special name right?  I’m not sure how to pronounce it, so please don’t ask when you see me.  So this was the sandwich that John saw in the recent issue of Bon Appetit and asked me to make along with the minty pea soup.  It was his post-birthday week dinner, so I happily obliged, even though I’m not the biggest fan of peas. I have to say that this sandwich and the soup were a great combination and a great break from the normal grilled cheese and soup routine. They both paired together wonderfully, and it really was a nice and light spring time meal. Great job John!

If you love salmon, this is a great sandwich to try. It’s simple to prepare, full of flavor and everyone in the family raved about it.  Zoe wasn’t a fan of the bread, but she loved it all topped on a bagel. The horseradish sour cream was tasty and not overpowering at all.  Zoe and Eli really enjoyed it.  The combination of smoked salmon, horseradish sour cream, fresh herbs and radishes was wonderful. This sandwich is perfect for an easy dinner, lunch or brunch, because it’s super easy to throw together and makes a beautiful presentation. Another bonus is that the horseradish sour cream can be made ahead of time, making it even simpler to serve up to your guests.


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chipotle shrimp tacos


My friend Em wrote an amazing post on intuition and health and it got me thinking that we do tend to take our health for granted till it’s not there.  I know that when I’m feeling sick I crave feeling good again, I miss it, and when I do feel good again I feel so grateful and strong.  Health, love, peace and safety are my top priorities in life.  I feel blessed knowing my family is in great health, that I have lots of love and friends in my life and that I have a beautiful home that keeps my family and I warm and safe.  We can all get caught up wishing and looking for the next and greatest thing or focusing to much on the future instead of the here and now.  If we focused more on being present and on what is in front of us, we would realize that we really do have a wonderful and blessed life!

Speaking of feeling blessed, I felt extremely blessed on Saturday when the sun finally came out and the temperatures climbed up to the low 70’s.  It was a day where we had no obligations other than just being together, how cool is that?  We cleared off the back deck, the kids played in the yard till dark and John and I cooked this amazing meal together.  All in all it was an A+ day.

There are 3 recipes listed here.  You can just make the chipotle shrimp or add these delicious sides that we created.  It’s all up to you!  

chipotle shrimp tacos:

Recipe from Food Network
Serves 4

  • 1 pound medium shrimp (about 20) peeled and deveined & tails removed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chipotle or blended chili powder – You may want to add a bit less of this if you’re serving these to your kids and they are not fans of spicy things.   My kids were fine with these, but they can handle spicy dishes.
  • 1 teaspoon kosher salt
  • 8 corn tortillas

Mix the olive oil, chipotle or chili powder and salt in a large bowl.  Add the shrimp and toss to coat.

Sorry about the raw shrimp photo, not to appetizing is it?Heat a stovetop or outdoor grill to medium-high.

Pour on the shrimp and arrange them so they are not touching one another. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.This is a much prettier photo than the raw shrimp!Throw the tortillas on the grill and grill them until slightly charred and pliable, about 20 seconds per side.

Now, lets move onto the toppings.

 red cabbage slaw:

  • 1/4 red cabbage
  • 1 lime, cut in half
  • 1/4 teaspoon kosher salt

We make the slaw about 1/2 hour to an hour before dinner so it can marinate.  You don’t want to make it too much further in advance because it may get soggy.

Coarsely chop the cabbage, squeeze both lime halves over the cabbage, add the kosher salt and mix it all together.  Let the slaw sit and marinate.

cilantro-lime yogurt sauce:

Makes enough for 8 tacos with some leftover

  • 1/2 cup greek yogurt
  • 4 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 2 garlic cloves, minced

Combine the greek yogurt, cilantro, lime juice and minced garlic into a small bowl and mix together until blended.  Refrigerate sauce until needed.  This sauce can be made earlier that day or a day in advance.Spoon a bit of the cilantro yogurt on each tortilla and then top it with the red cabbage slaw and about 2 to 3 shrimp.  We served this up with some homemade avocado and tomatillo salsa (recipe to follow) and some tortilla chips, yummy.  

We gave ourselves a night off from veggies :)

This was the perfect “welcome to spring” meal!

salmon with almond-lime yogurt sauce


Last week was a much-needed rest from the chaos of life.  It was a week full of sleeping in, cooking up new recipes, play dates for the kids (and me) and just all around relaxing.  It gave me a glimpse of what summer will be like, and I liked it! The only downer was that it was spring break and it felt like winter break.  Remember these pics from our February ski week?Well, there was none of that going on over this past week.  We were in our winter garb and raincoats until Saturday.  When I took this picture of the salmon above, the wind was gusting, it was 50 degrees and the parsley leaves were blowing everywhere (I took this photo outside on my deck).  This is the best shot I could get as I wanted a somewhat warm dinner.

Saturday gave us a taste of summer though as the sun came out and the temps climbed up to the low 70’s.   We opened up the grill in celebration and grilled up some amazing chipotle shrimp tacos (recipe to follow Thursday).  The kids played outside till it was dark and we even contemplated going to Sausalito for ice cream cones, but unfortunately we were to stuffed from dinner to make that trek.  I know, to stuffed for dessert, who are we?

This recipe is your basic salmon topped with an amazing sauce.  I use to eat all my seafood and meats plain with just a touch of salt and pepper but I have recently discovered sauces, and I like them.  Sauces make all the difference and can transform a simple dish into a gourmet dish.  Get ready as I have some amazing homemade sauces coming up in the next couple of weeks.  salmon with almond-lime yogurt sauce:

recipe from whole living magazine
yogurt sauce is enough for 4 salmon fillets

  • salmon fillets – the amount you will get will depend on how many people you’re feeding 
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup silvered almonds
  • 1 tablespoon fresh lime juice
  • sea salt
  • 1/4 cup, plus 1 tablespoon plain Greek yogurt
  • 1/2 small shallot, very thinly sliced
  • fresh herbs to top such as parsley, dill, mint or chervil - I used parsley as that is what I had in the house.  My girlfriend made this and used dill and loved it.

I actually made the sauce in the afternoon and refrigerated it, so it’s a great make-ahead sauce.  In a small saute pan, heat 2 tablespoons oil over medium heat and add the almonds, stirring until they become fragrant, 2 to 3 minutes.
Transfer almonds and oil to a small bowl to cool, then stir in the tablespoon lime juice and season with salt.  
 Mix in yogurt until fully combined.  Chill the sauce (covered) until ready to use.
Cook your salmon your favorite way.  We like to either grill our salmon or broil it.  I broiled it for this recipe as it was raining outside.  
To serve, dollop each fillet with the yogurt sauce and sprinkle with the diced shallots and herbs.
This is the perfect dish to serve up at dinner or brunch as the salmon tastes great hot or cold topped with this sauce.  You can make the sauce ahead of time and refrigerate it till needed.    Salmon is such a quick, healthy and easy weeknight meal to serve up.  
Do you broil, bake or grill your salmon?