On the Air

What a week! I had an amazing opportunity to bring KilKenney Kitchen to the airwaves. I was honored to be a guest on Mary Reed’s show “Hair, Head and Heart” a local talk radio program on Twin Cities Wellness Radio We had a great time talking about Living Gluten Free for an hour. For those of you who’d like to tune in, the show will air on Twin Cities Wellness Radio 1570 AM here in the Twin Cities at 3:00 PM Central Time tomorrow, Saturday March 25th. You will also be able to download the podcast on the Twin Cities Wellness Radio website a day or so after the show airs.

It was an absolutely wonderful experience and afforded me a few personal lessons along the way. I met Mary at the Twin Cities Wellness Expo earlier this year. The show was mostly focused on diet aids and herbal remedies, not really my deal, but I stuck it out and made my way all the way through the exhibits. At the very end, I happened upon the Twin Cities Wellness Radio Booth. I summoned my courage, not easy for this introvert, and introduced myself to the station manager.

In addition to my shameless self promotion this week I created a wonderful, ready for spring, Salmon with Dijon, Honey and Thyme recipe to share with you.

SONY DSC — Honey, Dijon, Lemon and Thyme – What’s not to love?

I served it to friends on Sunday night and it received a huge thumbs up. This Salmon is easy, delicious and on the table in about 20 minutes. It’s perfect for a weeknight meal or party with friends.

I hope you’ll tune in tomorrow to Twin Cities Wellness Radio and continue to share KilKenney Kitchen with your friends, family and colleagues looking to make some great recipes that just happen to be gluten free.

Salmon with Honey, Dijon and Thyme

This quick, beautiful salmon is fantastic served hot or cold. It's a dish everyone at your table will enjoy. As a bonus, it's on the table in less than 30 minutes. Throw some asparagus in the oven at the same time, and you've got a healthy, delicious meal.

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 pound fresh salmon
1 tablespoon dijon mustard
2 teaspoons honey
1 tablespoon lemon juice about half a lemon
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
6 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 half lemon

Instructions

Preheat the oven to 400 degrees
Mix the 1 tablespoon Dijon mustard with the 2 teaspoons of honey, 1 tablespoon of lemon juice, salt and pepper
Place the salmon filet, skin side down, on parchment paper, on a sheet pan. If you don't have parchment paper - just give the pan a spray with cooking oil to keep the skin from sticking
Brush the salmon with the mustard mixture
Place the thyme sprigs on the salmon filet or sprinkle on the 1/2 teaspoon dried thyme
Thinly slice the half lemon and place the slices on the salmon filet. Isn't it pretty?
Bake the salmon until cooked through - about 15-20 minutes. The filet will be firm to the touch and a lighter shade of pink
Serve with your favorite vegetable. I often roast a pan of asparagus at the same time making for a quick, easy and, of course, delicious weeknight meal that's on the table in less than 30 minutes