Our Favorite Spring Garden Inspirations

By Claudia Schou   |   April 22, 2021

Celebrate the season with dishes that make the most of its best and brightest produce and pair them with fresh selections from our local fish markets. Let’s start with Meyer lemons, which are sweet and famous for their herbal aroma. As a relish, this winter and early spring citrus pairs perfectly with fresh salmon. This salmon recipe is simple and delicious. It’s baked low and slow, which yields a moist, tender, velvet-textured flesh. When served at room temperature with fennel and fava beans, or tomatoes and green beans, or beets and garden lettuces, it has versatility and appeal for the entire season. And since it holds well for a few hours, it’s also perfect for a picnic or buffet. 

Slow-Cooked King Salmon with Meyer Lemon Relish

Yield: 6-8 servings


Extra-virgin olive oil
1 center-cut King Salmon fillet, about 3 pounds
Freshly ground black pepper


1. Preheat oven to 200° F. Place a pan of warm water on the lowest rack in the oven. This creates a humid environment that helps keep the salmon moist.

2. Lightly brush a baking pan with oil. Brush salmon with oil and season generously with salt and pepper to taste. Place the salmon in the baking pan and transfer it to the oven.

3. Allow 1 to 1 1/2 hours for the salmon to cook through, depending on its thickness. If it seems to be cooking too quickly, reduce the heat a bit. The salmon is cooked when it is just barely firm to the touch and juices are beginning to collect on top of the fillet. 

4. Let it rest for at least 10 minutes, or up to 3 hours, at room temperature.

5. To serve, break the salmon into rough pieces and serve with the Meyer Lemon Relish. 

Variation: Season the salmon with roughly chopped fresh herbs, such as basil or tarragon, grated citrus peel and finely sliced shallots before baking.

Meyer Lemon Relish

This simple relish is good with most fish and shellfish. Unfortunately, it cannot be made with ordinary lemons. It is best made fresh and served within a few hours.

Yield: 1 cup


1 large shallot, finely diced
1 tablespoon white wine vinegar or lemon juice
1 large Meyer lemon
1/2 extra-virgin olive oil
2 tablespoons chopped parsley
1 tablespoon chopped chervil or chives
Freshly ground black pepper


1.In a small bowl, combine the shallot, vinegar, and a pinch of salt. Set aside for 10 to 15 minutes.

2.Cut the lemon into 8 wedges. Remove seeds and central core from each piece, then cut each wedge in half lengthwise. Slice the wedges crosswise into thin slivers. You should have about 1/2 cup.

3. Combine the slivered lemon with the shallot mixture and add a little more salt. Stir in the oil, parsley, chervil and pepper to taste. Correct seasonings if necessary.

**Source: Washington Post. Adapted from Alice Waters’ Chez Panisse Cafe Cookbook (HarperCollins, 1999). From the “Salmon, Trout and Arctic Char” chapter of One Fish, Two Fish, Crawfish, Bluefish (Smithsonian Books, 2003).

Spring Baking with Garden Inspiration

Brighten your spring with these Nordic Ware pans and recipes that bring the beauty of the outdoors straight to your kitchen table.  

Grand Popover Pan – 51748

Nordic Ware Grand Popover Pan makes six tasty popovers at a time. The cast aluminum bakeware provides fine details and superior baking performance. The heat reflective exteriors allow for uniform browning and enhance the unique design. Bake mouthwatering 3/4 cup popovers and over-sized muffins. Also perfect for crown muffins, Yorkshire pudding and molded desserts. Non-stick finish for easy cleaning. Price $44.

Rosemary Popovers

Prep: 5 minutes

Cook: 45 minutes

Yield: 6 grand or 12 petite popovers


Softened butter for greasing pan
2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon melted butter
1 cup all-purpose flour
1 teaspoon minced rosemary
1/2 teaspoon table salt

For serving:

Make a honey butter by blending 1/2 stick (4 tablespoons) of softened butter with 1 1/2 teaspoons honey.

Jam suggestions: blueberry, blackberry or strawberry.


1.Place rack in lower third of oven and preheat oven to 375°F. Butter cavities of popover pan with softened butter.

2. Whisk eggs, milk, and water in a large bowl. Add melted butter in a stream while whisking. Add flour, rosemary, and salt and whisk until smooth. Divide batter evenly in cavities.

3. Bake in the lower third of the oven until golden brown, 45-50 minutes. Do not open the oven until done. Remove from the oven.

4. If desired, use a paring knife to make a slit in each popover to release steam. Serve warm with honey butter or jam of choice. 

Nordic Ware Rose Bundt Pan – 54148

Recreate a garden scene with this perennial favorite. The Rose Bundt pan is made of heavy cast aluminum, it bakes evenly every time, providing crisp detailing on your cake. This easy-release pan produces a beautiful rose-shaped cake complete with petals! 10 cup capacity. Price $41.50.

Nordic Ware Blossom Bundt Pan – 87537

This pan’s lovely organic shapes enhance the presentation of any cake; the petals will capture a dusting of confectioners’ sugar or drizzled glaze for beautiful effect. These pans have handsome platinum-colored exteriors and silver or gold interior non-stick finishes. 10-cup capacity. Price $41.50.

Gluten Free Blackberry Yogurt Bundt Cake

Prep: 15 minutes

Cook: 40 minutes

10-12 servings


For the cake:

2 tablespoons butter, melted and cooled
1 1/2 cups gluten-free all-purpose flour, see Cook’s note
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups white sugar
1 cup butter
5 large eggs, room temperature
1 tablespoon lemon zest
2 teaspoon vanilla extract
1 3/4 cups yogurt
1/3 cup milk
1 1/2- 2 cups blackberries (cut in half if large)

For the glaze: (optional)

1 1/4 cups powdered sugar
2 tablespoons yogurt
4-5 crushed blackberries


1.Preheat the oven to 350°F. Melt butter and set aside to cool before prepping the pan. Combine gluten-free flour, baking powder and salt in a bowl and set aside.

2.Using a mixer with a paddle attachment, cream together sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and vanilla. Combine yogurt and milk in a medium bowl. Slowly add half of flour and yogurt-milk mixture to the sugar-butter mixture. Then add the remaining flour. Mix well and scrape the sides of the bowl. Fold in the blackberries.

3.To prepare the pan, brush on cooled butter to lightly coat the details of the pan and evenly dust with gluten-free flour (avoid forming clumps if possible). Pour batter into the prepared pan and tap gently on the counter to remove air bubbles.

4. Bake for 40-50 minutes or until a toothpick inserted in the center of cake comes out clean. Let cool in the pan for 10 minutes before unmolding. Cool cake completely before serving.

5.After cake has cooled, combine all glaze ingredients in the bowl to the desired consistency and pour onto the cake.

Cook’s note: We recommend using Bob’s Red Mill Baking 1:1 Flour, Cup 4 Cup Gluten Free All-Purpose Flour (not whole grain), or King Arthur Flour’s Gluten Free All-Purpose Flour.


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