Sunday, March 25, 2017: Dinner No. 82: Simple Salmon & Cous Cous; Crumb Cake for Dessert
March 29th, 2017 by Kate

Tonight I wanted to try cooking something new so I decided to make roasted salmon.  I served it with some dishes I have made before so I didn’t have to worry about too many new things.  Those side dishes were couscous, broccoli, and kale salad.  Max made a delicious crumb coffee cake for dessert (see below)


The salmon was suprisingly easy: I cut it into four or five pieces, put it in a pan skin side on the bottom, drizzled it with olive oil and salt and pepper and then put in the oven at high heat for 10 – 15 minutes.  I rotated the  pan once but didn’t flip the pieces, because then the skin would be on top.

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The broccoli was just simply steamed and the kale salad was a mix of kale, shredded brussel sprouts, pecorino cheese and chopped almonds. (Mom loves it).


Coffee Cake Crumble

For dessert, I (Max) wanted to make one of my favorite New York treats.  It’s a coffee cake with a crumble topping (sometimes called crumb).  We did a search of recipes online and cam eup with this one:


  • 2 cups flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tbsps ground cinnamon
  • 1 cup (2 sticks) cold butter, cut into chunks
  • 1 package (2-layer size) white cake mix
  • 1 egg
  • 1 cup sour cream
  • 1/4 cup (1/2 stick) butter, melted
  • 1 tsp vanilla extract

First we preheated the oven to 350°F.  Then we mixed the flour, sugars and cinnamon in large bowl and cut in the cold butter with our pastry blender (you can use 2 knives if you don’t have a pastry blender) until the mixture resembled coarse crumbs.

Then we beat the cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed for about 1 minute or just until mixed.

Then we spread the batter in an evenly greased and floured 13×9-inch baking pan. Then we sprinkled it evenly with our cinnamon-sugar-butter topping mixture.


We baked it 30 to 35 minutes or until the cake pulled away from sides of pan. We also tested it with a sharp knife. Then we cooled it on a wire rack. Then you can cut into squares to serve.


We really loved the crumb topping on this but we are going to work on the cake.  (We followed the recipe and use a cake mix but next time we are going to make everything from scratch. The cake wasn’t bad, it just wasn’t as dense and moist as we expected it to be.)

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