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Salmon & something Sweet

I have an addiction....Chocolate Lasagna. But before I share this luscious delight with you I better make all Mom's happy by starting with the main dish. Ha! Thank you Chef Jake for the recipes.

Tuesday night at the lodge is Salmon night and we love to keep it simple and full of flavor! Top the salmon with olive oil, fresh lemon zest, salt, pepper....that's is!!

Resting getting ready for the Traeger....mmm!

This salmon looks good and is ready to go!

Tuesday Night Salmon


Olive oil

Lemon zest



Lemon juice

Chef Jake, “there really isn’t any measurements on this one, use more if you are feeding more and less if there are just a few of you…it is to taste for sure.”


  1. Coat Salmon with Olive Oil

  2. Sprinkle with lemon zest then salt and pepper. (Rub around if desired)

  3. Let set for one hour

We smoke it on the Traeger at 425 degrees, note: make sure it is fully heated before you put the salmon on. In the oven use the same temp and time.

Salmon takes about 15 minutes to cook.

About 7 minutes into cooking spray the salmon with lemon juice for extra flavor.

Chef Jake, “To tell if salmon is done it should start to firm up and fat should start showing up. (The fat is white & look like spots.) Or if temping it should temp at 145.

Pull and serve immediately.


Anyone Drooling Yet?? (I am)

I sent Chef Jake a picture of a 1/2 eaten dessert from our trip to Alaska in April and said, "this is amazing and we need to duplicate it for dessert at the lodge." Never in my wildest dessert dreams did I think Jake would take a cream cheese frosting layered chocolate cake and turn it into something so amazing...I never doubted him and he is truly a master! I won't drag this out any longer, the pictures speak for themselves....I am so excited for tomorrow nights dessert...enjoy. ~ Momma Mary

Chocolate Lasagna with Coconut Filling

Cake Layer

1 Brownie mix prepared as box directs

1 egg

1/2 tsp baking powder

2 Tbsp of applesauce


  1. Make brownie mix as box directs

  2. Add egg, baking powder, and applesauce to the prepared brownie mixture

  3. Coat bottom of pan with Crisco or pan spray and then sprinkle a little flour on and shift it around the pan until the sides and bottom are coated. This will help keep brownies from sticking.

Chef Jake, “I recommend splitting your brownie batter between at least two pans for thinner brownie layers.”

Bake at 350 for 10 minutes and then rotate and cook for another 10 minutes or until the brownies are done.

Cool and then freeze overnight to allow for brownies be solid.

Filling (Yummy!)

12 oz of cream cheese (1 ½ pkgs)

1/3 cup of coconut syrup

1.5 tsp of vanilla extract

3.4 oz package of instant vanilla pudding mix

1 3/4 cups of cold milk

1 Tbs of powdered sugar

Chef Jake, “I would recommend using a hand mixer or a regular mixer to make the filling.”


  1. Whip cream cheese until nice and smooth

  2. Add vanilla, coconut syrup, and milk slowly to your cream cheese

  3. Once the wet ingredients are incorporated you can add your powdered sugar and dry pudding mix and incorporate.

  4. Once done it should set up into a nice frosting.

Two ways of making final product.

Chef Jake, “Both assembling processes are similar I start with the cake base and top with frosting. Then the next layer of cake topped with frosting. And so on until you are out of layers.”

1. Cut brownies with a cookie cutter and layer for individual cakes how ever many layers you want.

2. Cut both brownie pans in half and frost all layers and stack them one on top of another making a four layered cake.

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