Salmon with BBQ Sauce & Peaches #recipe from Korina Moss

Korina Moss: I used to like the Firecracker Salmon at Outback Steakhouse, so I attempted to recreate it. But since I like to make everything easy peasy, this one is only 5 ingredients. As always, you can add or subtract ingredients to suit your taste. The first time I made this, I didn't have peaches, so as you can tell, they're not in the photo above. But I knew it would add a lot to it, so you'll see it in the later photo when I made it a second time. I think mangos would also go well with it. 

Ingredients:

1 pound fresh salmon filet (if you use frozen, thaw first)

2 TBL your favorite jar BBQ sauce

1 tsp Brown sugar 

1 tsp garlic powder

peaches - I used packaged, sugar free. You can also used canned or fresh.

Directions:

Preheat oven to 500°

Put foil on baking sheet or pan

Spray foil with nonstick cooking spray

Put salmon on top

Mix bbq sauce, brown sugar and garlic. The bbq sauce I used this time is quite sweet already, so I didn't use the brown sugar. If you use a tangy bbq sauce as I've used in the past, then I suggest using some brown sugar. 

Spread sauce on salmon 

Drain peaches

Dot peaches on top

Bake for 8-12 minutes until salmon is at 145°. Enjoy! 

Readers: What's your favorite kind of fish? 

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in the Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the Agatha Award finalist for Best Contemporary Novel, Case of the Bleus. Listed as one of USA Today’s Best Cozy Mystery series, her books have also been featured in PARADE Magazine, Woman’s World, and Writer’s Digest. Korina is also a book coach and freelance developmental editor specializing in cozy and traditional mysteries. 

Korina’s latest book, Fondue or Die, is one of the current nominees for the Agatha Award for Best Contemporary Novel. The awards will be announced at the Malice Domestic fan convention on April 26th. If you’d like to attend, more information may be found here. 

Her next book, Bait and Swiss, is available on April 29th and may be preordered from your favorite bookseller through Macmillan Publishers. To find out more about the Cheese Shop Mystery series and subscribe to her FREE monthly newsletter, visit her website and follow her on Facebook and Instagram. 

Korina is also a book coach and freelance developmental editor specializing in cozy and traditional mysteries. Using her experience writing her award-winning series for a Big 5 publisher, she has the inside track on what editors, agents, and readers are looking for in a mystery.  Whether you're a new writer hoping to be traditionally or independently published, or you're an established writer wanting some guidance with a manuscript, she can help you strengthen your book. You can find more information on her website and contact her at korinamossauthor@gmail.com. 

THE PERFECT HARD-BOILED EGG from KORINA MOSS

KORINA MOSS: If I do say so myself, I make a perfect hard-boiled egg. And it's not a fluke! So let me share my tips with you for making perfect hard-boiled eggs every time. Unfortunately, if you have a gas stove, this won't work for you.  

Directions:

1. Use fresh eggs, local eggs if you can get them. There really is a difference in flavor.

2. Carefully place eggs in a pot and add water until just covered. 

3. Cover pot on stove and turn on high.

4. Keep watch over them until they begin to boil. Not a rollicking boil or your eggs may crack. Just some bubbling and steam.

5. Now here's the important part. When it starts to boil, TURN OFF THE STOVE and KEEP THE COVERED POT ON THE BURNER.

6. Set timer for 12 minutes.

7. Leave it alone. 

8. When timer goes off, take the pot off the stove immediately and carefully pour the eggs into a colander. Run cold water over eggs. 

9. If you aren't eating the eggs right away, put them in a bowl, cover with cold water, and set them in the fridge. The water will keep them from stinking up your fridge and it also cools them off immediately. Even if you plan to eat them now, unless you want to eat them warm, they will peel a little more easily if they're cooled down, even for a few minutes.

10. Dry the eggs. Crack each egg on all sides. If it's a fresh egg, it will peel easily and the shell will come off in larger pieces. Rinse and pat dry with a paper towel.

11. You'll see that the eggs are perfectly cooked. No green rim around the yolk, which suggests they've been overcooked. 

Enjoy your perfect hard-boiled eggs by themselves, on avocado toast, or chopped in egg salad! Or with a hardboiled detective novel! 

How do you like to eat your hard-boiled eggs? 

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead, and the finalist for Best Contemporary Novel, Case of the Bleus. Her books have been featured in USA Today, PARADE Magazine, Woman’s World Magazine, AARP Magazine, and Fresh Fiction. Her 5th book, Fondue or Die, releases October 22nd and is available for preorder.

For the past several years, Korina has been on her own Eat, Pray, Love journey, which seems to have stalled at the Eat phase. When not writing or sampling new cheeses (a perk of the job), she can be found with a new favorite cozy, doing jigsaw puzzles, or discovering new travel destinations. She has an affinity (some might say addiction) to coffee mugs, loves cats, and can't pass up a new notebook or journal with all those fresh, empty pages. 

PREORDER

The Cheese Shop Mystery series is available wherever books are sold. To find out more and subscribe to my FREE monthly newsletter, visit my website and follow me on Facebook and Instagram.