Honey-Ginger Glazed Salmon

Happy New Year, everyone!

I must say, it’s been a while since anything coming out of the kitchen was blog-worthy.  Probably cranked out some decent stuff in the last month or two if you ask my husband, but nothing I could rant or rave about.

Until last night… which I presume makes a good start for 2014.  Since everyone (including us) goes for a healthy start to the New Year, here’s a really easy and really healthy salmon recipe to start the year off right.

The best thing about this was not only did I have all the ingredients on hand, but it used some of our most prized flavors, and they really shined through.  The honey, ginger, and garlic married perfectly together to balance with the salmon and provided a great, but not too overbearing, flavor with a splash of acid from the lemon juice to cut the sharpness.

I served this over a whole-wheat couscous with peas and mushrooms – which soaked up some extra glaze and added a nice balance of protein, carb, and vegetable.  A good win to kick of the New Year indeed.

Wishing for only good things in 2014…

Honey-Ginger Glazed Salmon

Honey-Ginger Glazed Salmon

What You Need:

• 1/3 cup honey
• 1 tbsp lemon juice
• 1 tbsp warm water
• ¾ tsp grated peeled fresh ginger
• 1 garlic clove, minced
• 2 (6-ounce) salmon fillets

How You Do It:

1. Preheat oven to 375°.
2. Combine honey, lemon juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended.
3. Pour honey mixture into a small baking pan; arrange fish in pan, skinned side up, and let stand 20 minutes.
4. Turn fish over, baste with marinate, and bake at 375° for 15 minutes.

Honey-Ginger Glazed Salmon recipe adapted from Cooking Light.

Honey Dijon Salmon with Green Beans

I’m always looking for different ways to cook fish.  We are big fish fans and I’m always afraid we’ll get bored with the same preparations over and over.  So when I saw this in a pile of recipes I had pulled from old magazines, I thought I’d give it a try. 

Now here’s a salmon recipe with an added bonus – leftover honey Dijon vinaigrette to use with salad or veggies later in the week!  A quick whisk of oil, mustard, honey, and vinegar makes a good amount of dressing and for this salmon you only use a couple tablespoons. 

I had never thought of baking the salmon right on top of onions before, but it really worked well.  The onions came out so tender and sweet and gave the salmon an extra hint of flavor.  Mixed with some steamed green beans and a little drizzle of the vinaigrette and this dish packs a sweet and subtle flavor not to be missed. 

Quick, easy, and light, this salmon recipe is a good base to try lots of different flavors.  And best of all – when all was said and done – my recipe looked just like the one in the magazine photo, so I was pretty damn excited!

Honey Dijon Salmon with Green Beans

 

Honey Dijon Salmon with Green Beans

What You Need:

• 2 tsp honey
• 4 tsp Dijon mustard
• 3 tbsp white-wine vinegar
• 1/2 c olive oil
• Salt and pepper, to taste
• 1 medium yellow onion, thinly sliced
• 4 tbsp panko breadcrumbs
• 2 6-oz pieces salmon
• 1 pound green beans, trimmed

How You Do It:

1. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper.
2. In a deep baking dish, toss onion with 2 tablespoons vinaigrette and bake at 425* for 5 minutes.
3. Meanwhile, stir 1 tablespoon vinaigrette into panko. Coat fish with 1 tablespoon vinaigrette and season with salt and pepper; top with breadcrumb mixture and add to baking dish. Bake until fish is cooked to your liking, about 12-15 minutes.
4. While the salmon cooks, steam green beans to desired tenderness.
5. Remove salmon from baking dish and set aside. Drain green beans and toss with onion and 1 tablespoon vinaigrette. 

Honey Dijon Salmon with Green Beans recipe adapted from Martha Stewart Everyday Food.

Seared Salmon with Tzatziki

If tonight's recipe could be described in one word, I would choose: refreshing.

There really isn't much to the recipe itself - the salmon was simply seasoned with pepper and a tiny pinch of salt, and seared on the the stovetop.  The main flavor of the dish comes from the homemade tzatziki - a cucumber-meets-herbs-meets-Greek-yogurt sauce.

That's all folks.  That's the dish.  But something about the refreshing cucumber paired with the fresh herbs and the creamy yogurt really makes a simple but oh-so-flavorful topping.  I served this with some whole wheat pitas, but a salad dressed with a lemon vinaigrette would have been the perfect touch.

Seared Salmon with Tzatziki

Seared Salmon with Tzatziki

What You Need for the Tzatziki:

• 1 6-oz container plain Greek yogurt
• 2 tbsp lemon juice
• 1/3 diced seedless (English) cucumber
• 1 clove garlic, pressed
• 2 tbsp fresh dill, minced
• 1 tsp fresh mint, minced
• salt & pepper, to taste  

What You Need for the Salmon:

• 2 6-oz salmon filets
• Salt and pepper, to taste

How You Do It:

Seared Salmon with Tzatziki recipe adapted from An Edible Mosaic.

Almond-Chive Salmon

Tonight, I want to start with a shout-out to my dinner girls back in Minneapolis. 

You see, Katy, Emily, and I would get together about once a month and make dinner.  Whoever was hosting would pick the theme (I love theme dinners!) and make the entree and the other two of us would bring a side dish and a dessert, respectively.  We would eat, drink, and chat until the wee hours of the evening - no significant others invited - expect for Sushi Rolling Night, which was an experience and a half.

As for tonight's dinner, this was the entree at either Katy's or Emily's one night and it became one of my favorite salmon recipes yet.  A simple topping made with simple flavors that shine through and complement the salmon in an elegant way. 

I've made this a couple times since that evening and every time it takes me back to the nights we spent together - one of the things I miss most about having moved away.

So tonight, I tip my chef's hat to Katy and Emily and our little but oh-so-special dinner group.

Almond-Chive Salmon

Almond-Chive Salmon

What You Need:

• 1 oz sliced almonds
• 1 tbsp snipped chives
• 1/2 tsp grated lemon rind
• 1 slice bread, torn (I used 1/2 a leftover hamburger bun from our Memorial Day BBQs)
• salt & pepper, to taste
• 2 6-oz salmon fillets

How You Do It:

1. In a food processor (I used this awesome manual food processor from Pampered Chef), combine almonds, chives, lemon rind, torn bread, and salt & pepper.  Process until finely chopped.
2. Top fillets evenly with mixture and press to adhere.
3. Bake at 400* for 15 minutes until salmon flakes easily or cooked to desired doneness. 

Almond-Chive Salmon adapted from the best dinner group ever... and AllRecipes.com.

Roasted Salmon and Sweet Pepper Coulis with Parmesan and Pea Baked Risotto

Every so often, the husband and I decide to have an in-house date night.  We light some candles, put on something nice, I attempt to stay awake for an entire movie, and of course, I make a nice dinner.  And last night was one of those nights.

Now, I don't love roasted red peppers.  I often will pick them off my plate and let the hubs enjoy them.  However, tonight's salmon recipe featured a red pepper sauce I actually liked.  The sweetness of the peppers was pretty muted out and was accompanied by fresh basil, really was a delicious, and surprisingly light sauce.  The salmon was melt-in-your-mouth tender and really paired well with the sauce.

As a side dish, I went for a risotto.  I know everyone shies away from risotto because of how long it takes to cook and how much stirring is involved, but this one was baked!  Rice and broth in my magic pot, and into the oven it went.  45 minutes later, out it came and in went the cheese and peas.  Easy-peasy.

The best thing about this meal, other than how delicious it really was, is that it was SO easy to make.  Nothing to putz with - few ingredients and not much clean up.  And, to top off the night, the hubs came home mid-afternoon with dark chocolate covered strawberries and oreos!  A successful night in!

Roasted Salmon with Sweet Pepper Coulis

Roasted Salmon and Sweet Pepper Coulis
with Baked Parmesan and Pea Risotto

What You Need:

• 2 roasted red peppers
• 1/3 c olive oil
• 2 tbsp julienned fresh basil
• 2 6-oz salmon fillets
• 1 tbsp butter
• 1 tsp vegetable oil

How You Do It:

1. In blender, puree roasted red peppers.  Slowing add in olive oil and puree until smooth.  Transfer to small sauce pan.
2. Heat vegetable oil and butter in oven-safe pan.  Add salmon and bake  at 425* for 5 minutes.  Flip salmon and bake an additional 5 minutes or until salmon is cooked through.
3. While salmon bakes, slowly heat red pepper sauce.  Once heated through, stir in basil.
4. To plate, spoon sauce on plate, top with salmon, and drizzle with remaining sauce.

Baked Parmesan and Pea Risotto

What You Need:

• 1 1/2 c arborio rice
• 4 1/2 c chicken broth
• 1 c frozen peas
• 1 c grated parmesan cheese
• 3 tbsp butter, cut into cubes

How You Do It:

1. In a deep, covered 10-cup baking dish, mix rice and broth.  
2. Bake at 350* for 45 minutes.
3. Remove from oven and stir in butter, parmesan, and peas.
4. Cover, and let sit until peas are heated through.

Roasted Salmon with Sweet Pepper Coulis and Baked Parmesan and Pea Risotto recipes adapted from EzraPoundCake.com.

Salmon with Toasted Couscous

Last night’s dinner was one of those meals I love to prepare: a one-pot wonder.  I used a cutting board, chef’s knife, liquid measuring cup (only used for water, so no washing necessary!), a spatula, and a deep covered skillet.  That’s it!

And this one-pot wonder didn't even require an extra vegetable or side dish – it was all in there!  Toasted couscous with veggies cooked right in, and the salmon steamed right on top, it really was one of the easier salmon dishes I've made in a while.  And other than lacking garlic, which I will add to the couscous next time, this really had a great, light flavor.

Salmon with Toasted Couscous

Salmon with Toasted Couscous

What You Need:

• 1 tbsp olive oil
• ½ bell pepper, chopped
• 1 shallot, diced
• 1/3 c pistachios
• 1 cup dried Israeli Couscous
• 1 ½ c water
• Dried oregano and parsley, to taste
• 4 6-oz salmon filets
• Black pepper, to taste
• Lemon wedges, optional

How You Do It:

1. In a large skillet, heat oil over medium heat.  Add couscous, bell pepper, pistachios, and shallot.  Cook, stirring frequently, until the couscous is lightly toasted, about 5 minutes. Stir in water. Cover and cook, stirring occasionally, for 5 minutes.
2. Stir in dried oregano and parsley to taste. (I used about five shakes each)
3. Place salmon on top of the couscous, reducing the heat to medium-low, cover, and cook until salmon is cooked through and the water is absorbed, about 10 minutes.
4. Serve salmon on top of couscous with a lemon wedge.

Salmon with Toasted Couscous recipe adapted from EatingWell.com.

Salmon & Spinach Bundles

Last night I made my all-time favorite salmon recipe.  I know, I make a lot of salmon – we love it and it’s good for you. But this one, this one tops them off (in my book, of course).

Flaky salmon, steamed inside a crescent crust, topped with creamy cheese, and wilted spinach… O. M. G.  And while it looks like such a heavy meal, this really is quite light. 

Your whole meal, protein – dairy – greens – carbs, all in one little package.  You really can’t go wrong.  I mean, really can't go wrong...

It was just what I needed after two excruciatingly long days at the office.

Salmon & Spinach Bundles

Salmon & Spinach Bundles

What You Need:

• 1 roll reduced-fat crescent rolls
• 2 6-oz pieces salmon
• 2 tbsp spreadable cheese (I used Boursin Garlic & Fine Herb)
• ½ c baby spinach leaves

How You Do It:

1. Roll out the crescent rolls and break into two large rectangles, pressing the seams together.
2. Place salmon in the middle of each rectangle.
3. Spread cheese on top of salmon.
4. Top with spinach leaves.
5. Fold up sides of crescent around salmon/spinach to make a package and place on baking sheet.
6. Bake at 400* for 20-25 minutes. 

Salmon & Spinach Bundles recipe adapted from Taste of Home.

Honey and Pecan Glazed Salmon

Well folks, it's good to be back.  Super Storm Sandy knocked us off the grid for a solid week, with power out for a complete seven days.  I am happy to report no real damage to our house or our family's houses.  We lost some trees in our backyard and the power was out for longer than we really enjoyed, but we had no damage.  We continually remind ourselves it could have been a lot worse.  Our thoughts and prayers go out to those who suffered and are suffering.

Now then... tonight I finally got back in the kitchen!  (Thank you to my mother-in-law who had power one day earlier than us and had us for dinner last night.)  Both the husband and I made separate grocery runs today to start and restock our now-freshly-emptied-and-deep-cleaned refrigerator, so we had goods to cook up something delicious.  Not only that, but it's time to get back into the heathy kick.  One week of boiling pasta on the stovetop in the dark and snacking on pantry items means back to the gym and back to the diets.

And to the hubs's request, fish was on the menu tonight.  This easy salmon recipe takes minutes to prepare, takes no time to bake, and has a slightly sweet, but not over-powering flavor.  The pecans give a little crunch and the fish comes out perfectly flaky.  A winner for my first night back in the kitchen.

Honey and Pecan Glazed Salmon

Honey and Pecan Glazed Salmon

What You Need:

• 2 salmon filets
• 2 tbsp honey
• 1/2 tbsp soy sauce
• 2 tsp chopped pecans

How You Do It:

1. In a Ziploc bag, combine honey, soy sauce, and pecans.  Mix to combine.
2. Add salmon and let marinate while your oven preheats to 425*.
3. Once the oven is ready, place salmon on baking dish and top with pecans and glaze.
4. Bake at 425* for 15 minutes.

Honey and Pecan Glazed Salmon recipe adapted from The Girl Who Ate Everything.

Garlic-Dill Salmon

Both my husband and I are fish lovers (just ask my mother, when I was little she had a book custom made for me and inside it said the character was heading home for fish!), so I'm always looking for new ways to cook fish.

Tonight's recipe was super fast.  The recipe instructs to marinate the salmon for up to three hours; however, since I work full-time and don't love (read: don't let) when my husband uses my kitchen tools, I only had the time it took him to shower after our workout added to the time it took to preheat the oven to let the fish marinate.  Though it was not nearly the amount of time the original recipe called for, the 20-or-so minutes our salmon was in the refrigerator soaking up the marinate was certainly enough.

A keeper in my salmon repertoire for sure.

Garlic-Dill Salmon

What You Need:

• 2 salmon filets (6 oz each)
• 2 garlic cloves, pressed
• 3 oz orange juice
• 1 tsp dried dill
• salt and pepper

How You Do It:

1. Before you preheat the oven, add all ingredients into plastic bag and marinate in refrigerator.
2. Preheat oven to 375*.
3. Place salmon and half marinate in baking dish.
4. Bake 15-20 minutes until salmon is done to your liking.

Garlic-Dill Salmon adapted from EveryDay with Rachael Ray