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Get out the plank for this fish

This dish is a healthy dish that is simple and delicious. It only takes 20 minutes to cook the fish, so you could create a salad to put the salmon on or cook some veggies on the grill sprinkled with your favorite Sauce Goddess spice rub to make a great meal!

Sweet Heat Salmon


  1. Soak the plank for 30 minutes in water.
  2. Preheat your oven to 350 degrees.
  3. Place salmon on the plank and sprinkle with BBQ Sweet Heat. If you don’t have a plank, lightly oil a piece of foil or a baking dish and place salmon on that.
  4. Place the plank in the oven. Bake for 20 minutes or until fish is almost done. There will be some cooking after it is removed from the heat.
  5. Plate your fish and enjoy with some healthy veggies.

This recipe can be done in the oven or on the grill. If you don’t have a grilling plank use a pan or piece of foil.

If you are grilling the fish, the plank will smoke a bit and burn. That’s okay, it imparts a nice mild flavor to the salmon.

Prep Time: 30 minutes - Cook Time: 20 minutes ; Yield: 2

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Bacon and Asparagus Stuffed Pasta

If you love bacon you have to try out this recipe!


  • 2 cups asparagus, sliced into 1/2” pieces
  • 1 cup mascarpone cheese
  • 3 garlic cloves, minced
  • 2 pkg pancetta, diced
  • 2 Tbsp butter, unsalted
  • 2 shallots, minced
  • 4 Tbsp fresh sage leaves, julienne (about 20 leaves)
  • 2 Tbsp flour
  • 2 cup milk (2%)
  • 1 pkg wonton wrappers (fresh pasta is also an option)
  • 1-2 Tbsp sea salt
  • salt and pepper to taste
  • Garnish with fresh grated Parmesan cheese and sage leaves

  1. In a fry pan, saute 1 pkg of pancetta and asparagus until done. Add garlic and continue cooking until garlic is tender.
  2. Remove from the pan and let cool. Reserve pan for creating the sauce.
  3. Place pancetta mixture in a food processor with mascarpone cheese. Pulse to blend the asparagus slightly. Set aside.
  4. In the same pan, saute the remaining pancetta. Add butter, shallots and sage leaves over low heat. Continue cooking until the shallots are limp.
  5. Add flour to the pancetta sage butter, creating our roux. Cook for a couple of minutes to cook the flour a bit.
  6. Add milk and let warm over low heat. If the sauce gets too thick, add more milk. Taste here to adjust seasoning of sauce if needed.
  7. Bring several cups of salted water to a boil.
  8. Lay out one wonton wrapper, place a tsp of pancetta filling slightly off-center. Moisten 2 edges with water and fold over to form half triangle. Repeat until filling is gone.
  9. Cook pasta in boiling water a few at a time. They only take 3-5 minutes. Remove gently.
  10. This gets plated as they are done. A small amount of sauce, pasta, more sauce then garnish.
  11. Serve with a very light dusting of fresh grated Parmesan cheese and julienne sage leaves.

Prep Time: 10 minutes - Cook Time: 50 minutes ; Yield: 6 servings