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- 1/4 cup fine chopped flat leaf parsley
- 1/4 tsp salt
- 1/4 cup toasted pine nuts
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1 tsp black peppercorns (I used ground pepper)
- 1 tsp salt
- 4 salmon fillets (6 oz each) â we had 3 fillets
- 1 tsp canola oil (I used olive)
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 2 garlic cloves, minced
- 1 TBS Tex-Mex Rub (3 TBS chili powder, 1 TBS ground cumin, 1 TBS dried oregano, 2 tsp. garlic powder, 2 tsp sweet paprika.)
- 3 cups cooked white rice
- 1/2 cup unsalted butter â room temp
- 1 lg egg yolk
- 2 TBS heavy cream or whole milk
- 2 TBS sugar
- 1/2 tsp salt
- 1 1/2 cups all purpose flour (extra if needed)
- Filling:
- 3 lg eggs + 1 lg egg yolk â lightly beaten
- 1 cup corn syrup (I used 1/2 cup maple syrup instead)
- 1 cup sugar
- 3 TBS dark brown sugar
- 1 tsp vanilla
- pinch salt
- 1 3/4 cup quick cooking oats
- 1 cup semi sweet chocolate chips
View Full Recipe at Apple Crumbles
