While this recipe may seem somewhat complicated - I assure you it's not. In fact, two of my 7 year old culinary students knocked this meal out in 35 minutes. Their dish literally bursts with lemon and dill and will be a fantastic shake up to your weekly roster. My other students made a savory cream cheese spread out of their seasoned fish and served it on toasted bagles & bagle chips with sliced crisp cucumbers and fresh sprouts. Anyway, delicious work all the way around kiddos! You do make me proud!

"Omit the vinegar and add mirin if you wish to marinate for longer"

10 minutes prep time and 20 minute bake time is all this savory, tangy delicious dish takes to feed 4!

Definitely a confidence building beginners dish for the up and coming cook! I swear, this recipe is easy and literally foolproof.One of my newest students parents asked me to teach their 7 year old daughter the easiest, most basic version of Roasted Asparagus & Hollandaise with Salmon Filets I could think of for their family of three tonight. It was mom and dad's anniversary and Cammie wanted to cook a special dinner for her parents special evening. [so cute!!!]Guess what? Tiny Mighty [what i've nicknamed her] NAILED IT! Her dish was so flavorful, so rich and so darned delicious! She also plated, garnished and photographed her own meal. In the end, a proud, glowing student - very proud parents - and such a proud teacher! KIDS ROCK!

For those in the know, there's a huge difference between grilling and BBQ'ing. Grilling is fast, high heat and, BBQ'ing is always a low, slow and steady heat. Today was BBQ'ing 101.Also know, while most smoked salmon dishes require a basic high sugar, salty brine - 4 hours + soak time - if not overnight - this specific recipe does not call for that. It's a much quicker dry smoke.My 7 year old students are just learning the joys of grilling, BBQ'ing, dehydrating and smoking their meats. This was the fantastic meal they prepared for all of us today!Yup, 20 + pounds of Wild Alaskan King Salmon slabs were BBQ'd up in three seperate bullet smokers! My students fillets were thick, super smoky, lemony, peppery and firm yet juicy! And, their asparagus side dishes were such a zesty, crispy little delight! Definitely a winner - winner seafood veggie dinner! Congrats kiddos! Great teamwork as well!Know all photos and directions were taken by my tiny adventurous little 7 year old fingers alone! Oh, and off the topic, feel free to serve this smoked salmon dish with a nice, chilled Chardonnay!Anyway, this recipe also makes for an excelent cream cheese bagel spread. Simply fine flake and mix 1 pound smoked salmon [without skin or bones] with 2 - 8 oz packages room temp Philadelphia Cream Cheese.Chill, then smear on hot, toasted, crispy bagels with a tiny spritz of fresh lemon juice and chilled, chopped fresh green chives. Chilled capers are also great on them for that extra salty side kick as well! Any way you choose to serve them, they're just freaking delicious! 😆

Be prepared to eat, drink and stink!This is such an easy and delicious recipe with so many culinary shortcuts! So easy in fact that four seven year olds made this meal in 30 minutes flat!So, if you love easy, rich, creamy, garlicy seafood pasta dishes - you'll definitely love this one! Just smear the roasted garlic on your fresh baked baguettes and dip in your Alfredo sauce!Excuse the overly detailed instructions on this very simple recipe. It's my newest students first documented recipe to be added to their portfolios. Anyway, congrats sweet kiddos! Great jobs!

Lobster, king crab claws, shrimp and thick juicy Porterhouse Steaks. Oh, and stacked spuds. All brought to you by four of my extremely adventurous 6 and 7 year old students! Great work munchkins! Excuse the lack of their presentation photo. Theirs came out too dark.

I was given less than 1/2 hour notice on making both a smoked salmon and natural salmon dip for a barbecue today. I only had natural filets but I did have a microwave and some liquid smoke on hand. Problem solved! P.S., I quadrupled the recipe. 😆

When I accept any new student, they'll usually spend about a month learning about the basics of most all international cuisines, their ingredients, techniques and global herbs and spices. Following that, they can cook anything their crazy hearts and colorful little imaginations can conjure!This what my newest little renegade student wanted to create last evening for his parents. On his very first attempt at cooking - he chose to grill. Talk about an adventurous little challenge huh? ;0)Anyway, this entire recipe and presentation is a first time submission by my newer 7 year old student who's Austistic. So Autistic in fact, that he needs to be taught in private sessions. [know that both he and his parents gave me permission to print that] But, check him out fellow Cookpad Cooks and Chefs! No excuses - no boundaries - no limitations! And, check out his photos!Joey's entire meal was not only crazy easy but, so juicy and delicious! Flavorful and diverse anyway you look at it! I'm so darned proud of you! Great job sweet baby boy!

Yet again, my 8 year old culinary students got bored waiting for their breads to rise. With that, they challenged each other to a complete 10 minute dinner. Well, Duncan won. Excellent work buddy! You know me! I'm all about the quick, easy and delicious!

I adore the fact that my culinary students are so very willing to help out the less fortunate. This week, they decided to feed the women and children at our local battered women's shelter. Not only did my 6, 7, 8 and 9 year olds come up with the entire menu, they fully documented it, photographed it and delivered it all by 6 30 am for the New Years holliday. I couldn't be any more proud of you kids!P.S., they quadrupled this recipe. 😆

Sure, she isn't much for presentation but, she's lip smacking delicious and 10 minutes quick! Even quicker than a McDonald's drive thru!Anyway, on a depressing note, my neighbors wife recently left him. Bottom line? Culinarily speaking? Without her, he couldn't open or even heat up a can of Raviolis if he were literally forced to folks. Bless his sweet little lonely heart!So, a long story short, Mario came over last night starving and desperately, yet sheepishly, seeking any hot, homemade dish. And - BOY - did he want that meal made with the quickness! [starving men are appreciative of literally anything homemade = ADORABLE! ♡]Well, being a culinary instructor, luckily I usually have most any ingredient at the ready and, this is the dish I quickly decided to serve him. Yup! There would only be 10 easy minutes in between a grown Mexican man starving - to a hot, creamy, homemade, buttery, savory, meaty, charred, tummy filling, rib stickin', carb packed, USA Southern comfort food dish in his mouth and tummy! [excuse my elongated sentence] 😆But, if you do find yourself with a few extra minutes, carmelize some sweet Viadailla onions in salted butter, a dash of black pepper and olive oil. Then, add some fat, juicy button mushrooms and a splash of white wine to top your steaks with. They're always an appreciated addition! Another great addition is chilled bacon grease smeared thick on your pre-baked potatoes as opposed to garlic olive oil as listed below.Also,