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Looking for an easy and healthy meal? Try this delicious baked salmon recipe, featuring fresh lemon and garlic. Ready in just 15 minutes, this dish is perfect for any weeknight dinner


  • 4 salmon fillets (about 6 oz each)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tsp dried dill
  • Salt and black pepper, to taste
  • Lemon wedges and fresh parsley, for garnish (optional)


  1. Preheat the oven to 400°F.
  2. Place the salmon fillets in a baking dish lined with parchment paper.
  3. In a small bowl, whisk together the olive oil, lemon juice, garlic, dill, salt, and black pepper.
  4. Pour the marinade over the salmon fillets, making sure they are evenly coated.
  5. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  6. Remove the salmon from the oven and let it rest for 5 minutes.
  7. Serve the salmon hot, garnished with lemon wedges and fresh parsley, if desired.

5 tips for making a delicious baked salmon:

  1. Choose fresh salmon: Fresh salmon tastes better than frozen salmon, so try to buy it fresh from a reputable fish market. Look for salmon that has bright, shiny skin and no visible blemishes.
  2. Use parchment paper: To prevent the salmon from sticking to the baking dish, line it with parchment paper. This will also make clean-up easier.
  3. Don’t overcook the salmon: Overcooking the salmon can make it dry and tough. Check the salmon after 12 minutes and remove it from the oven as soon as it starts to flake easily with a fork.
  4. Let the salmon rest: After removing the salmon from the oven, let it rest for a few minutes before serving. This will help the juices redistribute throughout the fish and make it more tender.
  5. Customize the marinade: You can easily customize the marinade to your liking. Try adding different herbs, such as thyme or rosemary, or using lime juice instead of lemon juice.

By following these tips, you can make a delicious baked salmon that is flavorful, moist, and perfectly cooked.


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Carne Guisada, or Latin Beef Stew, is a hearty and flavorful dish that’s perfect for a cozy dinner. With tender beef, diced potatoes, and a blend of aromatic spices, this stew is sure to warm you up on a chilly night.


2 lbs beef stew meat, cut into 1-inch pieces
2 tbsp vegetable oil
1 onion, chopped
3 garlic cloves, minced
2 bell peppers, chopped
1 jalapeño pepper, seeded and chopped
1 can diced tomatoes
1 cup beef broth
2 tbsp tomato paste
1 tbsp cumin
1 tsp smoked paprika
1 tsp oregano
Salt and pepper, to taste
2 potatoes, peeled and diced
Fresh cilantro, chopped, for garnish


In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.

In the same pot, add the onion, garlic, bell peppers, and jalapeño pepper. Cook for 2-3 minutes until the onions are softened.

Add the canned tomatoes, beef broth, tomato paste, cumin, smoked paprika, oregano, salt, and pepper to the pot. Stir to combine.

Add the browned beef back into the pot and stir to combine. Add the diced potatoes and stir again.

Cover the pot and simmer for 1-2 hours, stirring occasionally, until the beef is tender and the potatoes are cooked through.

Serve hot, garnished with fresh cilantro. This stew is delicious with rice, beans, or warm tortillas. Enjoy!

Note: You can adjust the level of heat in this stew by adding more or less jalapeño pepper. For a milder version, you can leave it out altogether.

Carne Guisada (Latin Beef Stew): Cooking Tips

To save time, you can brown the beef in batches and set it aside while you cook the vegetables.

For a richer flavor, you can use bone-in beef stew meat instead of boneless.

If you don’t have canned tomatoes, you can use fresh tomatoes instead. Simply chop them and add them to the pot with a bit of water.

This stew tastes even better the next day, so feel free to make it ahead of time and reheat it when ready to serve.

Serve this stew with your favorite side dishes, such as rice, beans, or warm tortillas, to make it a complete meal.

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Are you in the mood for a tasty dish that’s easy, healthy, and will not blow your budget. Try this slow cooked Caribbean Curried Chicken Recipe! Spiced with a Caribbean Indian curry mix, giving it that authentic traditional Caribbean flavor. Serve with hot cooked rice, green onions and fresh cilantro leaves (optional).

This curried chicken recipe is straightforward enough to make any night of the week, and when you’ve mastered the technique of searing-and-roasting, you can want to experiment with unique spices!



Photo by Taste of Home


  • 1 tablespoon Madras curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 8 boneless skinless chicken thighs (about 4 ounces each)
  • 1 medium onion, thinly sliced
  • 1-1/2 cups Goya Mojo Criollo marinade, well-shaken
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • Hot cooked rice, green onions and fresh cilantro leaves, optional


  1. Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help it adhere. Place chicken in a 3-qt. slow cooker.
  2. Sprinkle with onion. Carefully pour Goya Mojo Marinade along the sides of slow cooker, avoiding chicken to keep coating intact.
  3. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm.
  4. Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth.
  5. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes.
  6. If desired, serve with rice, green onions and cilantro leaves.


Mojo Criollo (pronounced mo-ho cree-OH-yo) is a citrus-based marinade commonly used in Latin American and Caribbean cooking. You'll find it in large bottles in most supermarkets.

Chop up leftovers and fill warmed tortillas for Caribbean-style burritos. Amazing!


Caribbean Curried Chicken Recipe was originally published in Taste of Home November 2017.

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