Coyoty makes roasted blackened salmon and pearl onions.


This is one of the tastiest things I’ve cooked. Wild Alaskan sockeye salmon filet, frozen pearl onions, and truffle oil from Trader Joe’s, with Chef Prudhomme’s blackened redfish seasoning.

I laid the filet skin-down on a large foil sheet, drizzled it with truffle oil, covered it with the seasoning, covered it with onions, covered the onions with the seasoning, sealed the foil, and roasted it for 15 minutes at 500 degrees F.

From the first onion, it was heaven. The onions picked up the flavor of the salmon, and vice-versa, in a good way. It would have been great without the seasoning, but the seasoning made it greater. I think the truffle oil made it the greatest. The fish was moist, flaky, and perfectly cooked. I’m making it again tomorrow.

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Coyoty eats sweet & tangy Asian barbecue style pork chops with roasted potatoes & mixed vegetables.

From the Corner Cafe at Tunxis Community College in Farmington, CT.

Coyoty eats Trader Joe’s Steak & Ale Meat Pie and butter-roasted radishes.

Purchased from Trader Joe’s in West Hartford, CT.

The radishes were a surprise. They came out creamy soft and sweet. I cooked them alongside the pie at 350 F. for 45 minutes, with a dab of butter on each cut end. I think they make a great substitute for roasted potatoes.