NorCal Smoker
Member
While posting this, I realized that my wife requested the exact same main dish last year for Mother's Day. Started out the same way by making a compound butter with fresh Dill, garlic, and lemon juice:
Sliced the butter and put on the salmon with BPS Desert Gold, and fresh lemon juice. On the top rack of the MAK at approximately 350°F:
Spread out the butter mixture as it melted:
Plated up with rice and a fresh mozzarella, tomato, fresh basil salad, with EVOO and balsamic vinegar. First plate for my wife (Special Day plate kind of a tradition for birthday's, etc.):
And my plate:
I have tried CarterQ's cobbler recipe several times with different variations (see Hall of Fame recipe section). Today, since peaches were not available, we decided to use 1/3 blueberries, 1/3 blackberries, and 1/3 raspberries. This is by far the best combination I have tried! My daughter cooked this for Mom on Mother's day!
Here are the berries:
After being mixed with the rest of the filling mixture:
Put in a baking dish with the crumble, and on to the top shelf of the MAK at 375-400°F.
Almost done:
Served up with vanilla ice cream:
Colbie is not much of a helper yet:
The salmon was much better than last year and the cobbler was better than any I have made before. Since I like the crunchy stuff, I will probably increase the size of the crumble recipe next time.
Thanks for looking!
Sliced the butter and put on the salmon with BPS Desert Gold, and fresh lemon juice. On the top rack of the MAK at approximately 350°F:
Spread out the butter mixture as it melted:
Plated up with rice and a fresh mozzarella, tomato, fresh basil salad, with EVOO and balsamic vinegar. First plate for my wife (Special Day plate kind of a tradition for birthday's, etc.):
And my plate:
I have tried CarterQ's cobbler recipe several times with different variations (see Hall of Fame recipe section). Today, since peaches were not available, we decided to use 1/3 blueberries, 1/3 blackberries, and 1/3 raspberries. This is by far the best combination I have tried! My daughter cooked this for Mom on Mother's day!
Here are the berries:
After being mixed with the rest of the filling mixture:
Put in a baking dish with the crumble, and on to the top shelf of the MAK at 375-400°F.
Almost done:
Served up with vanilla ice cream:
Colbie is not much of a helper yet:
The salmon was much better than last year and the cobbler was better than any I have made before. Since I like the crunchy stuff, I will probably increase the size of the crumble recipe next time.
Thanks for looking!
Last edited:
