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Episode 2 - Salmon

Mixed Greens

Small red onion (sliced)

Asian brown pear (sliced)


Drizzle with homemade Balsamic Vinaigrette Dressing

Top with toasted walnuts

Balsamic Vinaigrette Dressing


2 TBL white Balsamic vinegar

1 shallot (finely chopped)

1 tsp Dijon mustard

1 TBL honey (generous)

1 tsp sugar

1/8 tsp salt

1/8 tsp freshly ground pepper

Whisk all together then add:

1/4 cup vegetable oil

3 tsp. chili powder

½ tsp. oregano

½ tsp. coriander

½ tsp. sea salt

½ tsp. pepper

Mix together in a bowl.

Rub onto fresh salmon fillets, drizzle olive oil on top of rubbed salmon.

Cook on the grill for 8-10 minutes.

After about 4 minutes flip the fish and add sliced pineapple onto the grill.

Flip fish and pineapple over one more time before you take it off the grill.

Angel hair pasta
Cherry tomatoes

Prepare the pasta in boiling water for about 4 minutes then add corn and cherry tomatoes into the pasta, cook off a little more and drain. Mix in the chili vinaigrette.


Chili Vinagarette:

Fresh lime


1 part Virgin olive oil to 3 parts canola oil



Sea salt

Crushed red pepper

Mix together all ingredients together.

1 1/4 cups Biscotti Cookie crumbs

3 TBL sugar

1/4 cup (1/2 stick) butter, softened (If using graham crackers use 1 stick of butter)

(May want to double the crust if you want to cover the sides of your pan)

Pre-bake crust 350 degrees / 10-15 minutes -- completely cool before adding cream cheese mixture.

32 oz cream cheese, softened

4 eggs

1 1/3 cups sugar

1 TBL vanilla

Preheat oven to 325 degrees. Brush melted butter on cold springform pan; cover sides and bottom to prevent sticking. Mix the cookie crumbs and 3 TBL sugar in a bowl. Add the butter and mix with a fork until crumbly. Press the crumb mixture over the bottom and up the side of a 9 inch springform pan.

Cream cheese and eggs need to be at room temperature. Mix ingredients slowly. Place the cream cheese in a mixing bowl. Add the eggs one at a time, mixing well after each addition and beating until the mixture is light and fluffy. Add 1 1/3 cups sugar gradually; beating constantly until well blended. Stir in vanilla. Spoon the cream cheese mixture over the prepared crust.

Barely tap the pan on the counter and if any bubbles are in the mixture; use a toothpick to pop the bubbles (this will prevent cheese cake from cracking on top).

Place pan in 325 degree oven on middle rack and bake approximately 1 1/2 hrs – oven temperatures may vary. Also place a baking dish of water and put on the bottom rack of oven – this helps with moisture.

When cheesecake is done; turn off the oven, crack oven door and let the cake cool in the oven. Once cheesecake is completely cooled; cover the cake in the pan with plastic wrap and freeze for about an hour. Remove from freezer and remove side of pan. You may refreeze or refrigerate until ready to serve. You may need to use a knife to gently scrape around sides of pan.

Top with favorite topping.


Tyler Fire Administration

1718 W Houston Tyler, TX 75702
Main: (903) 535-0005

Email: firechief@tylertexas.com
Business Hours: 8 a.m. - 5 p.m. - Monday - Friday