Originally from allrecipes.com (http://allrecipes.com//Recipe/baked-garlic-parmesan-chicken/Detail.aspx).

I modified it to fit a primal diet and incorporated some of the readers' feedback.

Baked Garlic Parmesan Chicken Rated: Submitted By: KAREN Photo By: aly Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 6 "A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner." INGREDIENTS: 4 tablespoons olive oil 1 clove garlic, minced 1 cup almond meal 2/3 cup grated Parmesan cheese garlic salt (to taste) 1 teaspoon dried basil  1 teaspoon oregano 1/4 teaspoon ground black pepper 6 skinless, boneless chicken breast halves DIRECTIONS: . 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the almond meal, Parmesan cheese, basil, oregano, and pepper. Dip each chicken breast in the oil mixture, then in the flour mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining flour mixture. 3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. 4. Broil until top is brown and crispy. ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 2/26/2011

Ingredients

• 4 slices thick cut bacon
• 1/4 cup sour cream
• 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh dill leaves
• 6 ounces smoked salmon
• 1 cup arugula, divided
• 2 large or 3 medium tomatoes, sliced

Directions

In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels.

In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and fresh dill. Spread the lemon mayonnaise over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top of the arugula. Cover with remaining slices of bread, lemonmayonnaise side down.

Arrange the sandwiches on a platter and serve.

Bacon-Wrapped Mini Salmon Cakes with Asparagus

Bacon-Wrapped Mini Salmon Cakes with Asparagus

Yeah, okay. That's a really long title. What I wanted to call these things was LITTLE BITES OF AWESOME but, alas, that doesn't query well in search engines.

I have to give credit where credit is due. This recipe is entirely my original creation. No one else's. However, it was Dan from At Darwin's Table who got my wheels a'turning to come up with this.

He commented on my Bacon and Crab Stuffed Mushrooms but said he was going to try a different fish instead of crab. I suggested a few other flaky, light white fishes I thought would work - sole, bassa - and then I mentioned salmon. And then I thought: Bacon + Salmon = HELLSYEAH.

I stock up on frozen wild-caught salmon whenever I see it on sale. So I always have some on hand. And we ALWAYS have bacon; there's no primal household that doesn't I'd argue. I checked the fridge for whatever else I could finagle. I saw the bag of leftover raw asparagus from when Mike made these easy peasy appetizers the other day for football:

Prosciutto-wrapped asparagus appetizers

I know asparagus and salmon are good together either cooked or raw (sushi), so why not figure out a way and put them all together? And these were born:

Bacon-Wapped Mini Salmon Cakes with Asparagus


What you need:

• 10 oz salmon
• coconut/olive oil
• pat of butter
• 1 tbsp finely diced onion
• 1 garlic clove, finely diced
• 2/3 c. pine nuts
• 1 tbsp mayo
• 1 tsp Parmesan cheese
• 1 tsp dijon mustard
• 1 tsp old bay seasoning
• 1 tbsp fresh chives
• 1 egg white
• bunch fresh asparagus
  thick cut bacon

What you do:

• In a pan, cook the salmon with the coconut oil (you can use olive oil), breaking apart as you cook. 

• When this is finished stick in a bowl in the fridge to cool down.
• Either in a blender or a food processor, blend the pine nuts until they look like this. Thee nuts are very moist and work great as a binder and give the cake a nutty taste.

• In another pan,  melt butter and add garlic and onions and cook until trnaslucent.

• Remove salmon from fridge and add cooked onions/garlic, egg white, pine nuts, mayo cheese, mustard, old bay, and chives (basically everything except the bacon and asparagus).

• Mix well and put back in fridge to chill for at least an hour. This helps make the mixture firmer and easier to work with.

• Lay out the strips of bacon lengthwise and place a few pieces of asparagus perpendicular to the bacon.

• Put a good sized mini cake amount of the salmon mixture, roll up tightly, and hold with a toothpick.

• I put these right on foil but because of the bacon grease, the bottom of the bacon never got crispy so I recommend you put these on a raised tray with foil lined underneath to catch drippage.

• Bake at 375 for 15-20 minutes, checking often.

• Serve as a fancy schmancy appetizer at your next holiday party!