Salmon En Papilotte

by Kiran on June 11, 2013 · 98 comments

in Baking, Lunch/Dinner, Seafood


Hope your week is off to a great start!!

Mine on the other hand, isn’t too shabby. Note that the exclamation points is missing here. Only because I’m frustrated.

Salmon En Papilotte |

If you are not a blogger, I’m sorry for ranting. But I work from home, with zero colleagues to gossip and vent. This is my venting outlet, so you’ll just have to be my listening ears and in return I’ll continue creating recipes for you.


Thank you very much.

Salmon En Papilotte |

It takes a lot of time, effort and sweat into creating recipes. I love my job and not many can say that about their job. But it’s so frustrating when individuals or companies offer to use your recipes, photos and content for republication without any compensation whatsoever.

I’m fine for free publicity in rarest of case. But I’ve come to realize that it’s no longer logical or ethical to do so.

Not only it’s detrimental to my blog but also to my fellow blogging colleagues out there.

Salmon En Papilotte |

I receive PR, magazine and product email pitches every single day. Almost everyone wants to link to some recipes here. I’m flattered but if you are going to make money from my recipe without offering me any compensation whatsoever, that’s simply unethical.

Crediting to my blog with just a link isn’t cutting it anymore mister.

Ranting done and I’m rewarding myself with this glorious package of salmon in smoky springy deliciousness. All in one package. A crowd-pleaser, easy to make and good for you package. On days when you just want to vent it all out, without making a mess in the kitchen.

Salmon En Papilotte |

Print This Recipe Print This Recipe


  • 2 fillets of salmon (season with salt & black pepper)
  • A bunch of fresh dill
  • some vegetables (sliced bell peppers, carrots, asparagus).


  • 1/2 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • salt & pepper to taste


  1. Preheat oven to 400F.
  2. Heat a large skillet on high. Add a touch of extra virgin olive oil and sear seasoned salmon fillets for 1 minute on each side. Remove onto a plate to rest.
  3. Toss dressing ingredients into a small bowl. Drizzle half of this dressing onto sliced vegetables.
  4. To assemble: Prepare 2 large parchment paper. Layer each parcels right in the middle with sliced vegetables and top it off with seared salmon fillets. Drizzle remainder of the dressing between two parcels and top salmon with a small bunch of fresh dill.
  5. Gather the sides of parchment and fold all the way to completely seal each parcel.
  6. Place parcels on a baking sheet and bake for 15 minutes.
  7. Remove from oven and serve immediately by cutting through the parchment.


Salmon En Papilotte |

Unlike this salmon, I’d prefer venting it all out instead of keeping it under wraps. It ensures for a healthy blood pressure 😉

As a reader or blogger, what are your thoughts on my ranting today?


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{ 97 comments… read them below or add one }

1 Rosa June 11, 2013 at 9:45 AM

Mmmhhh, lipsmackingly good! I love dill and salmon.




2 Kiran June 17, 2013 at 2:41 PM

Rosa — thank you! dill goes so well with salmon!


3 Coffee and Crumpets June 11, 2013 at 10:07 AM

The salmon looks fantastic! I like en papillote cooking, the surprise of opening up that steaming package.
As for the rant, I guess it depends where you are in your blogging and what you want. For example, I am ok with a magazine or two linking back to me because I am still trying to grow my blog. At this moment I am still trying to gain readership and they help. However, if you are an established blog with a big chunk of the audience, you don’t need them.

Coffee and Crumpets recently posted..Apple Rhubarb Hand Pies | Father’s Day


4 Kiran June 17, 2013 at 2:44 PM

Nazneen — it’s not only about having an established blog. i still consider my blog as amateurish but there’s a fine line with an organization uses the materials for republication and assumes that we don’t need to be compensated. i’m fine with linking and attributions but how to leverage the content to ensure it’s not abused, that still is a struggle :)


5 dixya| food, pleasure, and health June 11, 2013 at 1:50 PM

i love salmon en papilotte takes salmon to whole another level. Try adding leek to it for a change :) and about venting – you have all the valid points here Kiran because even though I dont make any money from blogging and its mostly for pleasure, it takes a lot of hard work and creativity and its always nice to feel acknowledged. Using others recipe without proper compensation or backlink is just not right, its like stealing.
dixya| food, pleasure, and health recently posted..Marvelous Weekend through my Lens #MIMM


6 Kiran June 17, 2013 at 2:48 PM

Dixya — thanks for the tip on leeks! hope to try that soon :)


7 Kari@Loaves n Dishes June 11, 2013 at 2:44 PM

Presenting dinner En Papillote is so theatrical and always gets ooh and aahs, and it keeps the fish so moist and locks in flavor!
As for the rant…the best part about having your own blog is that you can say what ever you like:)!


8 Kiran June 17, 2013 at 2:52 PM

Kari — so true about keeping the fish moist and locks in flavors! love en papilotte 😉


9 Marta @ What Should I eat for breakfast today June 11, 2013 at 2:52 PM

You’re right! I totally totally know what you’re talking about…


10 Kiran June 17, 2013 at 2:59 PM

Marta — :)


11 Mr. & Mrs. P June 11, 2013 at 3:43 PM

We make these freqently… Its healthy, quick, easy cleanup and you can cook the veggies at the same time. Whats not to love… We think dill work beautifully with Salmon
Mr. & Mrs. P recently posted..Cardamom Sugar Cookies


12 Kiran June 17, 2013 at 3:13 PM

Mr & Mrs P — thank you and yes, it’s a great method to enjoy salmon with fresh summer produce :)


13 Renia Carsillo June 11, 2013 at 4:24 PM

I have mixed feelings on your rant. As a fellow blogger (although not nearly as established as you) and freelance writer (where I make 90% of my income), I completely identify with your frustration. Especially in the recipe arena where copyright seems to be fuzzy to most people. I believe writers MUST be paid well for their work if we want good writers to keep pursuing sharing their art as a career. However, I do believe that one of the powerful things about blogging and the internet is the ability to collaborate, share, and make art–whether in the kitchen or on the page–in new ways.

So I guess I would say it depends. Would a brand–like Publix or Sergento–wanting to use my work without payment be acceptable? No. Because their primary goal in using it is to make money for their brand. Period. Would a blogger wanting to use my recipe, with proper credit, as an example of something they love or to share the modifications that made it perfect for them with the goal of creating a better article/blog/dinner for their readers be acceptable? Probably.

I think the key here might be in why it is you do what you do. If it is primarily because you want to make money then set the bar at payment or no sharing. If it is primarily because you want to bring people to the table, pair up with bloggers but ask brands for a check. Neither is write or wrong, just a personal preference which those who love your site will respect you for taking a stand on.

Personally, I write about life through food and so I am totally comfortable with sharing for free as long as I receive proper credit, but my blog isn’t my primary source of income. I wouldn’t write articles on networking or training or ghostwrite a book for free because that is my primary source of income. Choose the line that is right for you.

Sorry this was so long, but I love your blog and feel strongly about this issue!!!

P.S. I made dill and garlic Salmon on the grill last night for the first time…Yummy stuff!!
Renia Carsillo recently posted..May Foodie Penpals: Pros, cons, and a greek grain salad recipe


14 Kiran June 17, 2013 at 3:18 PM

Renia — thank you so so much for sharing the wonderful insights you have as a writer. I’m fine when proper attributions/credits are given between bloggers for sharing content. But as you said, it’s a totally different ball game when huge profit-making corporations uses blogging content (with or without credit) to make further profit. That’s when it’s a catch twenty-two for me :)


15 Hannah June 11, 2013 at 6:18 PM

Hmm, can’t say I have the blog audience that you do, so I don’t have to deal with those kinda problems, but I fully support your rant! On the other hand, LOVE the sound of this dish. Simple and classic!
Hannah recently posted..Risotto with bacon, peas and sage


16 Kiran June 17, 2013 at 3:20 PM

Hannah — i don’t have a huge blog audience, just so you know :) On the other hand, I truly appreciate your support on this matter!


17 Laura (Tutti Dolci) June 11, 2013 at 6:55 PM

You are welcome to vent anytime, this is your space ;). And you are far too talented to have your work used without compensation, so stand your ground! As for your salmon, I love the presentation en papilotte.
Laura (Tutti Dolci) recently posted..blueberry-almond cake


18 Kiran June 17, 2013 at 3:46 PM

Laura — awww, thanks a lot sweets :)


19 Simply Life June 11, 2013 at 9:09 PM

oh wow! I love how the photos show how incredibly fresh this is!
Simply Life recently posted..Chocolate Cupcakes with Cream Cheese Frosting


20 Kiran June 17, 2013 at 3:49 PM

Gina — thank you so much :)


21 Nancy P.@thebittersideofsweet June 11, 2013 at 11:07 PM

Rant girl rant! :) I love love love salmon but like never buy it! This is one of the best ways to prepare it!
Nancy P.@thebittersideofsweet recently posted..Funfetti Waffles


22 Kiran June 17, 2013 at 3:50 PM

Nancy — you can get salmon from places like Costco at a fraction of price :)


23 Kankana June 12, 2013 at 1:32 AM

I do feel ya! And as for the dish, the combination of salmon with dill, always works for me.


24 Kiran June 17, 2013 at 3:56 PM

Kankana — :)


25 Your Cookery Book June 12, 2013 at 6:03 AM

What a great presentation! Lovely Pictures :)
Your Cookery Book recently posted..Vegetables In Peanut Coconut Curry Sauce


26 Kiran June 17, 2013 at 3:58 PM

YCB — thank you!


27 Ina gawne June 12, 2013 at 9:41 AM

Kiran – I hear you…same thing has happened to me as well. Love this recipe…made one very similar last summer. Can’t wait for wild fresh salmon…yum!


28 Kiran June 17, 2013 at 4:10 PM

Ina — thank you and I hope you get to enjoy more salmon this summer too :)


29 Nusrat Azim June 12, 2013 at 9:45 AM

This is how they must be serving weekend lunch in Paradise :) Yes, it looks and smells THAT heavenly :)

Loved the way you rant softly, gently. Keep it up,sweetheart 😀


30 Kiran June 17, 2013 at 4:11 PM

Nusrat — lol, thanks sweetie 😀


31 Laura @ Family Spice June 12, 2013 at 9:59 AM

I have certain relationships with produce brands that have been mutually beneficial without much compensation. But I love promoting healthy eating, fruits and vegetables. I do request payment for other offers from brands/pr. And if they say no, oh well. Unfortunately, many bloggers will develop full on recipes for $50 or less. And with recipe theft so much more prevalent now than ever, who knows where the recipes come from. But, we wouldn’t be doing this if we didn’t love it. Beautiful salmon shot, by the way. I love cooking fish in parchment paper. It’s so healthy!
Laura @ Family Spice recently posted..Father’s Day Mad Libs!


32 Kiran June 17, 2013 at 4:16 PM

Laura — very well said. i love promoting products/produce/brands that I personally use or love. But if a brand is going to use my recipe or image to further promote their brand or profiteering from it, the only right thing for them to do is compensating us for all the time and effort went into creating the content. It’s a catch twenty-two situation at times :)


33 Ash- June 12, 2013 at 12:06 PM

My husband would come over for dinner anytime if there’s salmon and dill…
ranting is healthy…I agree it can frustrating…
btw your pics are so inspiring…you are doing a great job..
Ash- recently posted..EGG Curry – in a Hurry


34 Kiran June 17, 2013 at 4:20 PM

Ash — awww, thanks a lot sweetie :)


35 Nik@ABrownTable June 12, 2013 at 12:44 PM

The salmon looks delicious! I look cooking fish this way, it is so healthy and light. With regards to the rant, I think you are entitled to do what you want, these are your creative ideas so it is up to you to decide how you would like to benefit from them. To each his/her own!
Nik@ABrownTable recently kulfi


36 Kiran June 17, 2013 at 4:34 PM

Nik — spoken like a champ! :)


37 Daniela June 12, 2013 at 12:58 PM

That’s a great and healthy way to prepare salmon, perfect for summer.
Beautiful pictures!
Daniela recently posted..Pears go glamour: poached with spices and served with orange butter


38 Kiran June 17, 2013 at 4:34 PM

Daniela — thank you!


39 Sonal June 12, 2013 at 1:00 PM

Mmmmm Salmon parcels cooked this way are my absolute favourite! So easy to make and looks so fancy! Haha even though i love salmon, i’ve never tried it with dill and am excited about this recipe!
Sonal recently posted..Vegan Banana Bread


40 Kiran June 17, 2013 at 4:39 PM

Sonal — dill and salmon is a match made in delish food haven! try it and let me know how it tastes :)


41 Alyssa (Everyday Maven) June 12, 2013 at 1:19 PM

Rant away Kiran – we are here to listen! The salmon is gorgeous and so simple. As for the rant, I mostly agree but also feel that there are excellent opportunities for collaboration and promotion out there that might not be super lucrative but are rich in other way.
Alyssa (Everyday Maven) recently posted..Six Easy Vegan + Paleo Sweet Treats


42 Kiran June 17, 2013 at 4:41 PM

Alyssa — thanks so much my dear friend. and you are so right about collaborative effort that in some way, would be lucrative in further promoting our brand :)


43 Anne ~ Uni Homemaker June 12, 2013 at 3:03 PM

I LOVE salmon and love to cook it in parchment. You photographed this so beautifully Kiran. Well done! Have a great rest of the week.
Anne ~ Uni Homemaker recently posted..Roasted Tomato Bruschetta


44 Kiran June 17, 2013 at 4:58 PM

Anne — thank you so much! I hope you are having a great week :)


45 Kitchen Belleicious June 12, 2013 at 3:21 PM

Oh so dainty and lovely and delish! I love how it just screams fresh. I love the paprika in it. If you get a chance please come by and enter my giveaway! I really want to help get this company as many likes on facebook as possible!
Kitchen Belleicious recently posted..Spicy & Sweet Jalapeno Pecan Caramel Corn + Panola Pepper Father’s Day Giveaway


46 Kiran June 17, 2013 at 4:58 PM

Jessica — thank you my dear :)


47 CCU June 12, 2013 at 4:31 PM

That is very classy and delicate my friend, executed to perfection 😀
Great job!

CCU recently posted..Superfoods #2: Coconut Sugar


48 Kiran June 17, 2013 at 5:08 PM

CCU — thank you so much, sweetie :)


49 Amy Tong June 12, 2013 at 5:29 PM

I totally get your point in the ranting. If a company is going to use my work to make money, heck, they better compensate me for my work! The main reason I created my food blog was to share recipes and things that I love. So, if a fellow blogger like my recipe, try it and want to post it on their blog, I wouldn’t mind they use it and just give credit and link back to my blog. But I guess, we all have our own standards and it’s okay to have different views and rules or our own. :)
Amy Tong recently posted..A Pleasant Surprise


50 Amy Tong June 12, 2013 at 5:30 PM

Oh by the way, gorgeous photos of the salmon. I love simple recipes like this. Healthy and delicious.
Amy Tong recently posted..A Pleasant Surprise


51 Kiran June 17, 2013 at 5:11 PM

Amy — you are totally right about sharing content with appropriate credits/links with bloggers. I’m completely fine with that :)


52 Georgia @ The Comfort of Cooking June 12, 2013 at 5:29 PM

Such a gorgeous, classic dish, Kiran! Your photos are so beautiful!
Georgia @ The Comfort of Cooking recently posted..Warm Tomato & Mozzarella Bruschetta


53 Kiran June 17, 2013 at 6:33 PM

Georgia — thank you friend :)


54 Juliana June 12, 2013 at 5:29 PM

Looks great Kiran…I never cooked salmon or anything else wrapped in parchment paper…I will have to try this method.
Hope you are having a lovely week 😀
Juliana recently posted..Honey Caviar


55 Kiran June 17, 2013 at 6:36 PM

Juliana — you have to try this method! it keeps the salmon so moist :)


56 john@kitchenriffs June 12, 2013 at 7:19 PM

Great salmon recipe! It’s been ages since I’ve prepared anything en papiotte, and I really need to again. I know what you mean about those links for “exposure.” I’m fine with someone mentioning a recipe – and sometimes I’ll let them use a picture – but they have to link to the blog for the actual recipe. I’m not interested in making money from my blog (it’s a hobby) so I decline almost every offer I get, but if I were in your shoes I wouldn’t hesitate to say “of course we can do business; my fee is $xxx.” Most of the companies will back off, but you might be surprised – some of these companies have actual budgets to work with.
john@kitchenriffs recently posted..The Dark and Stormy Cocktail


57 Kiran June 17, 2013 at 6:45 PM

John — thanks for the nudge, my friend :)


58 ashley - baker by nature June 12, 2013 at 8:11 PM

This salmon is just stunning!!! I would love to have this as dinner right about now.


59 Kiran June 17, 2013 at 6:58 PM

Ashley — thanks love and i hope you had a chance to have it for dinner :)


60 honeywhatscooking June 12, 2013 at 10:25 PM

This looks amazing… this is French right? I’ve watched one of the chefs make this and it’s like steam cooked salmon in the oven… so good. I still have to try it. OMG, your pics are insane.

As for as the rant… I have people asking to use a recipe and link to it, but I don’t mind because I’m still growing my blog. Not sure how I’ll react once/if I’m at a different level blog wise. :-)
honeywhatscooking recently posted..Drinks @ Mondrian, SLS, & Delano | Miami Beach, FL


61 Kiran June 17, 2013 at 7:11 PM

Nisha — I’m the same when it comes to using my recipes and images. As long as there’s proper credit and mention, i’m all for it. But if you are going to use it to make money, that’s a different ball game altogether :)

ps: yes, this is a french method of cooking en papilotte. you need to try it asap :)


62 Sylvie @ Gourmande in the Kitchen June 12, 2013 at 11:32 PM

En papillote is one of my favorite ways to cook, so simple but elegant!
Sylvie @ Gourmande in the Kitchen recently posted..Italian Breadsticks (Grissini) with Slow Roasted Tomato Dipping Sauce (Gluten-Free, Paleo, Vegan)


63 Kiran June 17, 2013 at 7:12 PM

Sylvie — ditto :)


64 laurasmess June 13, 2013 at 3:50 AM

I agree with you Kiran – recipe development and blogging involves a huge amount of time and energy. I guess the unfortunate thing is that ‘blogging’ has become a very blurry area in regards to copyright and possession. It’s great that you’ve copyrighted your work (which is professional standard) but I think certain people without ethics think that they can steal from anything on the internet because it’s ‘public property’. Between us bloggers, we maintain a certain ethical code and mutual respect in regards to our content. I wish that the rest of the general populous was the same, but I realised a long time ago that certain people just have no respect for others. Some people will use others’ work for their own personal gain and think that just a small apology (or in this case, a link back to your site) is enough. Definitely fight for your rights as a recipe developer, author and photographer! People should ask permission before sharing or reusing any of your content. If they don’t, demand that they take the content down or reimburse you! I know that’s easier said than done, but just know that I feel your sentiment. My blog is nowhere near as professional as you and it’s a bit of a hobby rather than an income, but it still annoys me when people steal my content (so I can imagine how you must feel!). Sending you a huuuge hug. Rant whenever you want! You’re doing a brilliant job (this salmon is a perfect, magazine-worthy example) and we love you heaps. Hopefully one day your brand will be big enough for you to slam down on those who violate your copyright, brand and ethical code! xxx
laurasmess recently posted..Curing Olives (and an Introduction to Hippy Vic)


65 Kiran June 17, 2013 at 7:15 PM

Laura — you’ve summed it all up so well, my dear. And I love you so so much for that :)

Thank you!!! xoxo


66 laurasmess June 18, 2013 at 11:40 PM

Love back to you my beautiful friend! xoxo


67 jay June 13, 2013 at 5:12 AM

sooper yummy n tempting
jay recently posted..How to make Bread Pakora / Fritter Recipes / Indian Snacks Recipes


68 Kiran June 17, 2013 at 7:15 PM

Jay — thank you :)


69 Suchi June 13, 2013 at 5:52 AM

I have never cooked salmon like this, have to try it now. You have made it look so very tempting :-) About your rant, rant on girl. Bwt have you got a page where you offer your services and what’s on offer and what’s not?
Suchi recently posted..Summer Thirst Quenchers: Quick & Easy Watermelon Drink:


70 Kiran June 17, 2013 at 7:48 PM

Suchi — cooking en papilotte is definitely one of my favorite ways :)

ps: I don’t have a page where I offer my services. Instead, I have a media kit if someone request for it to work with me on a specific project :)


71 amy @ fearless homemaker June 13, 2013 at 11:46 AM

AMEN to everything you said! Being a blogger is so rewarding, but it definitely has its challenges. Luckily, with this awesome meal in front of me, i’d be able to forget all about those challenges. =)


72 Kiran June 17, 2013 at 7:49 PM

Amy — lol, i’d forget too :)


73 Meeta June 13, 2013 at 1:03 PM

I do not do brands and reviews – so rarely. As for using photos and recipes without credit – well it seems to be the age long fight. I go after the big ones as they should know better but then there are some who are ignorant and do not know better and think whatever is on the web is for free. I watermark my images . it does not protect them but it’s easier for people to contact me when they see such images.

I love fish en papilotte and make this very often. Lovely vibrant shots!
Meeta recently posted..South Indian Inspired Sambar Vegetable Curry


74 Kiran June 17, 2013 at 8:09 PM

Meeta — watermarking images are so important! thanks for sharing your thoughts on this :)


75 Irina @ wandercrush June 13, 2013 at 2:17 PM

These colours are stunning, Kiran! Dill and salmon is one of my favourite combinations… thank you Scandinavia!
Irina @ wandercrush recently posted..Mackerel en Papillote


76 Kiran June 17, 2013 at 8:10 PM

Irina — lol, and thank you for the sweet comment :)


77 Sandy June 13, 2013 at 3:05 PM

I think maybe it’s your choice of not advertising on your site that makes people think differently. You can of-course add a line to this effect at the end of each post and direct them to your page for the advertising rules. Other than that add watermark to your images and write a line or two about copyright after each post. And did I say I love this recipe!! Quick and easy.
Sandy recently posted..Ultrarope-Stronger than Steel


78 Kiran June 17, 2013 at 8:11 PM

Sandy — all very good points. thanks for sharing :)


79 Sissi June 13, 2013 at 5:11 PM

Kiran, your photos are breathtaking. I don’t like salmon (unless it’s wild but it’s very rare…) but yours looks so delicious, I would be tempted to give it a try! Dill is one of my favourite herbs. Probably the most frequently used by my mum (I think even more often than parsley!) so it always brings back childhood memories.
It’s incredible but many people think that all the bloggers want to be popular at any price…
Sissi recently posted..Cucumber Fried with Perilla (Shiso)


80 Kiran June 17, 2013 at 8:12 PM

Sissi — thank you so much my dear friend! and yes, dill with salmon is a delicious pairing. try this recipe and let me know how it tastes :)


81 Nami | Just One Cookbook June 13, 2013 at 5:54 PM

What a lovely dish! We make fish in parchment paper too! So easy and healthy! I can understand your frustration, especially you are very established blogger who produces excellent photography and recipes. Hope you get better offers as you deserve it!
Nami | Just One Cookbook recently posted..Teriyaki Burger 照り焼きバーガー


82 Kiran June 17, 2013 at 8:16 PM

Nami — i don’t consider myself as an established blogger at all. but I’d love it if we are all given credits and compensation, if and when necessary :)


83 Matt @ The Athlete's Plate June 13, 2013 at 7:34 PM

That salmon looks perfectly cooked!
Matt @ The Athlete’s Plate recently posted..Paleo Banana-Walnut Bread


84 Kiran June 17, 2013 at 8:17 PM

Matt — thanks my dear :)


85 jehanne@thecookingdoctor June 14, 2013 at 1:49 AM

Kiran, your ranting is mostly welcome and by the way, some work colleagues are so useless that its not worth ranting or opening up to either! ( haha, thats my rant!)..that’s why I am still blogging, to vent out about them!!
That said, this salmon is calling my name!
jehanne@thecookingdoctor recently posted..Guest Post: Coffee Love from Tassimo


86 Kiran June 17, 2013 at 8:20 PM

Jehanne — i’d rather rant it all out in the open then being frustrated :)


87 Crunch June 14, 2013 at 8:45 AM

Rant away! If letting go of some steam is what it take to get more of those creative juices flowing, I will gladly read of any vents you wish to post up. It got this dish out now didn’t it?


88 Kiran June 17, 2013 at 8:22 PM

Crunch — lol, thank you so much for allowing me to be true all the time, coupling with delicious recipes. Its a great trade-off that i’d love to believe :)


89 Helene D'souza June 14, 2013 at 11:47 AM

Pretty Salmon, my favorite dish ever Kiran!
I feel the same way, kind of cheated of the so said professional capitalistic world which doesn’t accept the fact that food bloggers work hard. The folks in bbc good food get well payed for one article in a month, why is it that we are considered less worthy?
Helene D’souza recently posted..Fragrant Rice Recipe with Clove


90 Kiran June 19, 2013 at 12:45 AM

Helene — totally agree with you! i don’t really know why we are always low-balled but i guess we need to at least stand up for ourselves :)


91 Raymund June 16, 2013 at 4:21 AM

Really nice and simple recipe! I love this and can have multiple serving of it
Raymund recently posted..Filipino Style Liver Spread


92 Kiran June 19, 2013 at 12:46 AM

Raymund — thank you!


93 Edlyn June 27, 2013 at 3:05 PM

That’s really sad that they’d use your work for nothing. Good for you being firm about it. It’s your work and you reserve every right to it. The salmon looks like a great pick-me-up. I hope you enjoyed every bite.
Edlyn recently posted..Aprium and brandy mini/hand pies


94 Kiran June 28, 2013 at 10:02 AM

Edlyn — definitely enjoyed each bite! and i know you would too 😉


95 Farrukh July 4, 2013 at 6:24 AM

mmmm… wonderful and delicious. Went perfect with some ceviche and torrontes for appetizers and a pinot noir with the salmon. Went with smores for dessert. There is a 4th date on the books very soon :-) Thanks for that.. It’s good to keep it simple.


96 Kiran July 5, 2013 at 10:33 AM

Farrukh — amazing! love the idea that you cook for your date! good luck on the 4th and so on 😀


97 poshepoche August 12, 2013 at 6:05 AM

Hey, luv this recipe, but DO TRY with sliced oranges for a change ~ inspired delisciousness!!! Cheers PP


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