Baked Salmon and Kohlrabi Leaf Salad

Hello world! It seems appropriate that my first blog post should center on food. My husband, Jon, loves to cook and he is really, really good at it. Over the course of the past year or so, he’s found his niche, taking existing recipes and adjusting them just enough to make them his own. Tonight was no exception. As we brainstormed about what to eat, he set off for the store for four items: flour, eggplant, fish and batteries (obviously this last item was not for a recipe). He returned with most of those items, though he forgot the flour and the batteries, along with some fresh kohlrabi, and he set to work. The result? Baked Salmon with Apricot Ginger Sauce and a Kohlrabi salad with home grown veggies and homemade dressing.


Kohlrabi leaves

Tablespoon of tarragon vinegar

Tablespoon olive oil

Teaspoon of sugar

Leftover roasted corn off the cob

White onion

Grape tomatoes



Main Dish:

Salmon, skin side down

Apricot ginger sauce with bacon and horseradish

Tablespoon of bacon grease

Baked in a cast iron skillet

(Beg pardon for the sub-par photos. I am no photographer!)

After dinner, Jon put together a phenomenal dessert: Coconut pound cake and Fresh Blueberries from the East State Farmer’s Market, Breyers Natural Vanilla Ice Cream and Red Wine Reduction Syrup, which he whipped up a couple weeks ago to have on hand, just in case.


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