Posts Tagged ‘salmon’

…can be a real challenge, at least in this house!  Schatzi and I both love to cook, but it is hard to come home from a long day at work and put a fresh meal on the table.  Enter the wonder that is the fish supper!  Meals cooked with fish can literally be thrown together in a matter of minutes, like this dinner from Food Network Magazine.  It is delicious, nutritious, and comes together in “the flashest of flashes.”

For fish and mushrooms you need:

  • 4 6-oz. arctic char fillets (we subbed in whitefish)
  • salt and pepper
  • 3 tbsp. extra-virgin olive oil, plus more for drizzling
  • 8 oz. button mushrooms, sliced
  • 2 shallots, finely chopped
  • 2 tbsp. red wine vinegar, plus more for drizzling
  • 2 tsp. grainy mustard
  • 1 tbsp. chives
  • 1 tbsp. parsley
  • 2 bunches arugula, trimmed

Heat the oven to 350.  Season the fillets with salt and pepper and heat a tbsp. of oil in a large skillet over medium-high heat.  If you use the salmon, add it to the skillet and sear until golden on the bottom, about 3 minutes.  If you use a thinner fish, cook it for just a minute.  Flip the fish onto a lightly greased baking sheet and continue cooking them in the oven for another 4 minutes, 2-3 if you use a thinner fish.

Wipe out the skillet, place it back on the stove and add the rest of the oil.  Add the mushrooms and cook without moving them for a minute, just until browned.  Stir them a bit and continue cooking until browned all over. Stir in the shallots and cook for a couple of minutes, until they are soft.  Whisk in the mustard and vinegar, bringing the mixture to a boil.  Take the veggies off the heat and add the parsley and chives.

Meanwhile, drizzle the arugula with some oil and vinegar and season with salt and pepper.  Serve a plate of salad with a fillet topped with the mushrooms.

This dinner really is super-easy to throw together, and it has under 400 calories!  I’m sure it is probably even better with salmon, but really, the sauce goes great with any plain old fish.  The next time you are in a time crunch, give this fish dinner a try.



Read Full Post »

Hard-boiled eggs…

…are wonderful things–we often make a batch on the weekend to have as a snack or at lunch during the week.  And, as we learned this week, they are actually great additions to various sauces.  We made RR’s salmon with mustard vinaigrette for dinner this week, and the sauce (complete with eggs) is indeed fantastic!

For this simple salmon supper you need:

  • 4 fillets salmon
  • salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tsp. Dijon mustard
  • 3 tbsp. white wine vinegar
  • 4 hard-boiled eggs
  • 3 tbsp. fresh parsley, finely chopped

Preheat the oven to 375 and line a baking sheet with parchment.  Season the salmon with salt and pepper and drizzle each fillet with a bit of oil.  Bake the fish for about 8 minutes.

Meanwhile, make the mustard sauce.  Whisk together all of the ingredients but the eggs.

Then, force the eggs through a fine sieve/strainer into the sauce.  I was quite curious to see how this would go, and it was pretty neat.  (PS, thanks to Schatzi for taking care of this step!)

Give the sauce a final whisk and serve a healthy dose of it atop a salmon fillet.

As we previously discovered, the flavors of salmon and mustard go wonderfully together!  This is an absolutely delicious dish, and it comes together quite quickly, especially if you make the eggs ahead of time.


Read Full Post »

…were meant to be together.  Schatzi chose Rocco’s salmon with mustard crust and spinach as one of our meals this week, and I can’t say I was particularly optimistic about it.  I just couldn’t see the flavors of salmon, mustard, onion, and orange working together so perfectly.  However, I was most certainly proven wrong when we made this delicious dinner!

For Rocco’s salmon you need:

  • nonstick cooking spray
  • 1 red onion, thinly sliced
  • 1/3 cup Dijon mustard
  • 1 navel orange, peeled and sliced
  • salt and pepper
  • 4 salmon fillets
  • 2 cloves garlic, grated
  • 2 tbsp. bacon bits (we used 4 pieces of turkey bacon, crumbled)
  • 12 oz. baby spinach

Preheat the broiler on low and line a baking sheet with aluminum foil.  Mix the onion, orange, and mustard together and season the mixture with salt and pepper.

Lay the salmon on the baking dish and season with salt and pepper.  Cover the fillets completely with the mustard-coated mixture and broil for 8-10 minutes until the onions start to char.

Heat a skillet over medium-high and coat it well with the spray.  Cook the garlic just until fragrant, then toss in the spinach and pop a lid on the skillet.  Wilt the spinach for about 3 minutes and mix in the bacon and some pepper.

Serve a salmon fillet topped with the veggies on a bed of the spinach/bacon mixture.

I still can’t believe how good this fish supper is!  It really is divine, especially considering that it has under 10 grams of fat and only about 250 calories!  We will most definitely be making this meal again.


Read Full Post »

…is absolutely luxurious!  Combine it with salmon and fruit salad and you have a fantastic summer meal to eat!

Make the fruit salad first.  You need:

  • 1 cup halved green grapes
  • 1 cup diced strawberries
  • 1/2 cup blueberries
  • 2 tbsp. sugar
  • 1/4 cup fresh lime juice/zest
  • 1 tsp. poppy seeds
  • 1/4 cup toasted pistachios (we used almonds and pecans)

Mix the grapes, strawberries, and blueberries with the sugar, then stir in the lime juice and poppy seeds.  Let the salad sit for about half an hour to let the flavors combine and add the nuts.

For the salmon with herb butter you need:

  • 1/2 lb. unsalted butter at room temp.
  • 1/4 tsp. garlic, minced
  • 1 tbsp. scallions, minced
  • 1 tbsp. fresh dill, minced
  • 1 tbsp. flat-leaf parsley, minced
  • 1 tsp. lemon juice/zest
  • 1 tsp. kosher salt
  • 1 tsp. pepper
  • 1 loaf bread, thinly sliced
  • 4 salmon fillets

Simply combine the butter and all of the spices and beat until creamy.  This butter is absolutely luxurious!

To prepare the salmon, heat a drizzle of olive oil in a nonstick skillet and cook it for about 3 minutes a side.  Then, slice the fillets as best you can.

To serve, spread some of the butter on a slice of bread and top it with the sliced salmon.  So easy, so delicious!!!

This meal is fabulous.  The flavors are so fresh and bright!  I can’t help but imagine Julia Child would love this French cuisine-inspired dinner, and that makes it taste all the better.


Read Full Post »


…always makes me think of my dearest friend, Tiffany (better known as Dubbies).  Dubbies is quite the traveler, and has spent a decent amount of time overseas–in fact, she is currently serving in the Peace Corps. in Rwanda!  Anyway, several years ago she took a trip to Morroco, where couscous is quite popular on menus.  I had never tried it until she returned and cooked a Moroccan meal for us.  Anyway, we cooked a salmon and couscous meal this week that is quite delicious (and it made me miss her terribly!!).

For RR’s balsamic salmon and green couscous from Every Day you need:

  • 1 box couscous
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. mustard seeds, toasted
  • 1/2 cucumber, chopped
  • 1/2 cup chopped fresh parsley
  • 1 tbsp. cider vinegar
  • salt and pepper
  • 1/2 cup balsamic vinegar
  • 5 sprigs thyme
  • 4 salmon fillets

Bring one cup of water to a boil.  Pour the couscous in a bowl and pour the boiling water over it.  Stir in the olive oil and cover the bowl tightly, letting stand for 5 minutes.

Meanwhile, heat some oil in a skillet over medium and season the fish with salt and pepper.  Grill the fillets for about 3 minutes a side.

Fluff the couscous with a fork and mix in the mustard seeds, cucumber, parsley, and vinegar.  Season the final product with a bit of salt and pepper.

Heat the balsamic vinegar and thyme in a sauce pot.  Cover and bring the liquid to a boil for 5 minutes, then reduce the heat to a simmer and uncover to let the mixture reduce and thicken for about 5 minutes.

Drizzle a fillet with some of the balsamic reduction and serve with the couscous on the side.

I’m telling you, it is hard to go wrong with salmon–we love it around here!   And, this incredibly light, fresh version of couscous is the perfect accompaniment to such a hearty fish.


Read Full Post »

…really could not be any healthier (or tastier!).  This week, we made a complete meal from the Inflammation Syndrome book I’ve been reading (check it out–it is fantastic!).  Not only is this meal incredibly nutritious, but it is also seriously tasty!

For the baked salmon you need:

  • olive oil
  • 4 salmon fillets
  • basil
  • oregano
  • pepper
  • balsamic vinegar

This salmon could not be easier to cook!  First, preheat the oven to 350.  Then, pat the fillets dry and drizzle a baking dish with olive oil.  Put the fillets in the dish and drizzle them with oil as well (this helps the spices stick).  Sprinkle on the basil, oregano and pepper to your liking.  I used dried spices for this recipe for several reasons: they stick better than fresh leaves, are a bit cheaper, bake slightly better, and have just as much nutrition as fresh.  Then, drizzle the balsamic vinaigrette over the fish.  Bake them for about 10 minutes–this will cook the salmon to rare.  If you want it a little more done, watch it carefully and leave it in until the sides become more opaque.

We also made a green bean and mushroom stir-fry from the book.  Honestly, it is the best part of the meal!  You need:

  • 1 pat of butter (about 1 tbsp.)
  • 2 tbsp. olive oil
  • 1 small package frozen french-cut green beans
  • 1 small package of sliced mushrooms
  • 3 cloves of garlic, grated
  • 1/4 cup sliced almonds

Start by heating the butter and olive oil over medium.  Then, add in the green beans and cook until they begin to get soft.  Next, add the garlic and mushrooms.  The book actually calls for garlic powder, but really.  Why on earth would you use powder when you have real garlic?!  When the mushrooms have started browning, stir in the almonds.

Simply serve a fillet of fish with the green beans and mushrooms alongside. That’s it–it really is that easy!

This is a really tasty, nutritious dinner.  The veggie recipe is a knock-out!  It is super-simple and you can literally have dinner on the table in 15 minutes.  Give it a try and treat your body (and taste buds!) well.


Read Full Post »


…is a food that everyone really should eat more of.  I’m currently reading a book called The Inflammation Syndrome, and it talks about how different our modern diet is from the original paleolithic diet.  Incidentally, people ate a lot more fish than we currently do (along with a wealth of other foods), and according to their remains, they were much healthier!  We ate fish about once a week growing up, and that is a tradition that Schatzi and I are going to attempt to carry on.  So, this week, we went with RR’s smoky maple salmon and oh goodness, it is delicious!

For a SUPER healthy, tasty dinner you need:

  • 1 cup brown rice
  • 1 bundle watercress or upland cress (2 cups), stemmed and coarsely chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 medium to large carrots, peeled and cut into 1/4-inch dice
  • Salt and pepper
  • 1/4 teaspoon all-natural liquid smoke
  • 1/2 cup dark amber maple syrup
  • 2 tablespoons cider vinegar
  • 4 salmon fillets, skin removed
  • 2 teaspoons Old Bay seafood seasoning
  • 2 cups frozen sweet peas
  • 2 tablespoons butter
  • 1/4 cup chopped chives

Start off by boiling the water and making your rice.  While it is fluffing up, heat some of the olive oil in a  skillet over medium-high.  Add in the diced carrots and let them get nice and tender, about 6 minutes.  Stir them occasionally so that they will caramelize, but not get stuck to the pan.  Season them with a dash of salt and pepper.

While that’s working, bring the maple syrup, vinegar, and liquid smoke to a boil.  I had never heard of liquid smoke until I saw this recipe on RR, but I see it everywhere now!  It really is not hard to find and adds a great flavor.

Next, season the fish with Old Bay on both sides.  Heat up some olive oil in a nonstick, oven-proof skillet over medium-high.  Add the fish and cook them for about 4 minutes.  Don’t move them while they are cooking–fish tears very easily!

Then, flip the fish and pour the sauce over each one.  Pop the skillet under the broiler for another 3 minutes to finish cooking the salmon and caramelize the glaze.  Heads up: after you pull your skillet out of the oven, don’t forget that the handle will still be hot!  When we were plating, Schatzi and I both forgot this fact…luckily,  no burns were received!

The last step is to add the peas to the carrots.  Let them heat through for a few minutes, then add the butter and chives.  I had never had succotash until I made this, and it is absolutely delicious!  Chances are, you will love it.

Done!  Serve a piece of salmon with some succotash and rice topped with the watercress.

This meal is ridiculously good from start to finish.  One of the most surprising parts was the nice, refreshing touch of the watercress mixed with the brown rice.  And, I can’t say it enough–it is super-good for you!  Really.  Make this meal and feel good about what you are feeding your family!


Read Full Post »

Older Posts »