Coconut Milk Flapjacks and Mark Bittman's Roasted Salmon with Butter

Coconut Milk Flapjacks and Mark Bittman's Roasted Salmon with Butter

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Cambria Bold
May 3, 2012

Every week we bring you our favorite posts from our friends at Serious Eats. This week we discovered coconut milk flapjacks, how to make a serious red enchilada sauce, and the best way to make salmon. (Hint: it's the very easiest and simplest way imaginable.)

Dinner Tonight: Mindy Fox's Peanut Soba, Cabbage, and Chicken Salad - The cabbage and radish salad plays particularly well with the noodles.

Sauced: Red Enchilada Sauce - The key to this sauce is the toasted guajillo chilies pureed with garlic, tomatoes, cumin, and black pepper. Yum!

Bread Baking: Walnut Crackers - Simple and savory, these are the perfect crunchy snack (particularly when topped with cheese).

Bake the Book: Coconut Milk Flapjacks - These flapjacks are a fairly healthy way to start the morning, made with whole wheat and buckwheat flours, rolled oats, coconut and banana.

Mark Bittman's Roasted Salmon with Butter - A signature Bittman take on salmon: just add butter, salt, pepper, and the result is exactly what you'd expect the best salmon to be.

Previous Good Eats: Welsh Rarebit on Beer Waffles and Asparagus with Parmesan Pudding

(Image: Caroline Russock/Serious Eats)

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