The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Mediterranean Salmon en Papillote

We teamed up with Kvarøy Arctic Salmon to create an autumn meal that’s delicious, beautiful and healthy. With the wide range of health benefits you get by adding salmon in your diet, you’ll get more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, including this salmon in your menu can help improve heart health, brain function, and overall well-being. Find this lovely salmon at a store near you…cook it up, and enjoy!

This family recipe comes from the kitchen of Almog Peleg, a student at Collin College Culinary in Frisco, Texas. It’s fairly quick to prepare, and integrates a citrusy-spiced salmon “en papillote” (oven-steamed in parchment) with the warming flavors of a fresh, traditional bulgur salad.

Serves 2-4


2 Kvarøy Arctic Salmon filets, skin on or off
1 orange, sliced into 6 rounds
2 tablespoons olive oil
1-2 tablespoons pomegranate molasses
4 tablespoons Harissa paste
Mint leaves, chopped
Parchment paper
Sumac spice

Tabbouleh Salad:

½ cup bulgur
1 cup boiling water
1 large tomato, diced
2 Persian cucumbers, diced
1-2 cups of other seasonal local vegetables*
⅓ cup parsley, chopped
3 teaspoons lemon juice
1 teaspoon olive oil
1 medium garlic clove, minced
Pinch of cinnamon
Pinch of allspice
2 teaspoons salt

*Seasonal locally grown vegetables can be roasted or blanched to accompany the salad. If roasting, olive oil and salt are perfect! If blanching, use salted water. We roasted carrots and peppers, blanched pink okra, and included fresh raw chard leaves and sliced chard stems in our tabbouleh salad.


In a small bowl, combine oil, pomegranate molasses, Harissa paste and a few pinches of chopped mint. Pat salmon dry with paper towel, then brush mixture onto filets and refrigerate for 30-60 minutes.

Make tabbouleh while you’re waiting. In a medium sized bowl, stir boiling water into bulgur and allow to sit until soaked, about 15-20 minutes. Mix all other ingredients together and toss into bulgur, then set aside.

Place each salmon filet on a piece of parchment. Sprinkle with a pinch of salt and sumac spice, and top each with 3 round orange slices. Wrap parchment tightly around filets and place on a baking sheet in a 350-degree oven. Bake until done, about 5-10 minutes depending on thickness. Remove from oven and let sit for 5 minutes, then carefully remove filets and oranges from parchment wrapping.

Spoon tabbouleh salad on a plate with the roasted or blanched vegetables. Top with salmon filets, and garnish with fresh chiffonade mint.

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Almog Peleg is a student at Collin College Culinary in Frisco, Texas.

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