Category Archives: salmon

Sheet Pan Salmon with Brussels and Butternut Squash

In these crazy times with all the bad news coming our way with the Coronavirus occupying our every waking moment it’s good to know that a home cooked meal can still bring you a moment of peace in another wise chaotic time.

I am not saying that I won’t eat out just yet but cooking and eating at home is in my control and that gives me a sense of contentment.

This is a wonderful weeknight or any night meal. A very light Asian flavor with soy and sweetness with honey paired with brussels and creamy butternut squash. Sweet and Savory. I think this meal is pretty healthy and brimming with healthy vitamins and heart-healthy omega -3 fats. Fairly easy to make with easy to get ingredients.

Enjoy! and follow me on Instagram @cookingwithcandi

 

Ingredients:

app. 1-1 1/4 lb. Salmon — I used a center cut piece or you can use skin on Salmon Fillets — your choice

cooking spray of your choice

1 1/2 Tablespoon lower sodium soy sauce or Tamari

3 Tablespoons Olive Oil –divided ( see instructions)

1 Tablespoon Honey

1 Tablespoon Fresh Lime Juice — 1 lime should do

2 cloves garlic–minced and divided ( see instructions)

1/2 teaspoon freshly grated ginger

2 1/2 cups butternut squash, peeled and cubed

12 ounces Brussels sprouts, trimmed and halved

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1 Tablespoon sliced green onion for garnish –(scallion)

Directions:

Preheat oven to 400 degrees. Coat a large rimmed sheet pan ( app. 13 x 18 ) with cooking spray

Combine soy sauce, 1 Tablespoon Olive Oil, honey, lime juice, 1 minced clove of garlic, and ginger in a large bowl. Use a whisk and whisk all ingredients together and then set salmon piece or pieces in the bowl to marinate–set aside

In another bowl, combine 2 Tablespoons Olive Oil, remaining clove of minced garlic, butternut squash, brussels sprouts, salt , pepper and paprika. Toss to coat. Spread out vegetables on pre-sprayed baking sheet, avoid over-crowding. Bake at 400 degrees for app. 20 minutes. Remove from oven and stir vegetables and push to edges of pan to make a space in the center of pan for Salmon.

Place marinated Salmon in the open center space of pan. Pour any leftover marinade over the salmon. Bake at 400 degrees for at least 15 minutes and check salmon doneness — I cooked for 20 minutes. Remove from oven and top Salmon with the green onion. I served with Basmati Rice and Brussels and Butternut.

Keep Calm and Keep Cooking

 

 

Salmon Glazed with Brown Sugar and Dijon Mustard

Ththis is how I made it the next time with roasted string beans and rice pilaf

This is such a simple recipe it’s a no recipe recipe. From the NYT cooking site @nytimes.com/recipe by Sam Sifton. Depending on the size of your fish this could take up to 1/2 hour for prep and cooking or 15 minutes if you have a small piece of fish. The prep could not be any easier and this time  I served with roasted string beans and rice pilaf and roasted cauliflower. The first time I made it I paired it with roast brussels sprouts and rice.   Any nice green vegetable will do or cauliflower which is also shown in one of the pics. Use as much or as little glaze as you’d like and you’re in control of the ingredients.  Super easy and salmon so readily available. I bought organically farmed at Whole Foods. Wild or organically farmed is preferred here. 

http://www.cooking.nytimes.com/recipes

salmon with roast stringbeans, rice pilaf and roast cauliflower

Ingredients:

I used 2 Salmon Fillets for the 2 of us– app. 8 oz. each I like Farmed Organically or Wild and the next time I made it I asked for a mid cut piece of Salmon app. 1 to 1 1/2 lb. all about the same thickness and only 1 piece — whatever works best for you

Dijon Mustard

Brown Sugar

Kosher Salt and Freshly Ground Black Pepper

Directions:

Heat oven to 400 degrees

Make a mixture of Dijon Mustard and brown sugar, start with small amounts and increase how much mustard to brown sugar you like.

Salt and Pepper the salmon fillets

I spray a baking sheet with cooking spray, place the fillets skin side down. Slather the tops of the fillets with the glaze and put them in the top half of the oven.

Roast for about 12-15 minutes depending on your oven and how much you like salmon to cook.

I served alongside Rice and Roasted Brussels Sprouts. And roasted string beans and roasted cauliflower.

Salmon Baked in Foil

Easy baked salmon on a baking sheet with aluminum foil with garlic, lemon and fresh rosemary. A delicious simple and healthy recipe. Turns out perfectly every time.

You’ll need a large rimmed baking sheet and aluminum foil

I served alongside long grain wild rice and roasted cauliflower.

Ingredients:

2 pound side of Salmon–boneless– I like the skin on and whatever kind of salmon you like

5 sprigs of fresh Rosemary

2 Lemons–1 for slicing and 1 for juicing

2 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/4 tsp. freshly ground black pepper

4 cloves garlic–peeled and chopped

Directions:

Remove the salmon from the refrigerator and bring to room temperature while you prep the other ingredients.

Pre-heat the oven to 375 degrees. Line a large rimmed baking sheet with a large piece of aluminum foil.

Lightly coat the aluminum foil with baking spray, then arrange 2 sprigs of Rosemary down the middle. Cut one of the lemons into thin slices and place 1/2 the slices down the middle with the rosemary. Place the Salmon on top.

Drizzle the Salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then add the chopped garlic cloves on top. Place the remaining 3 sprigs of Rosemary and lemon slices on top of the salmon. Juice the second lemon and pour the juice over the top.

Fold up the sides of the aluminum foil and place another sheet on top and crimp the two together making a sealed packet . Make sure to leave a little breathing room in there for air to circulate. Don’t make packet too tight.

Bake the salmon for at least 20 minutes and check it . I actually cooked my piece for 30 minutes. You’ll want the thickest piece to be cooked through. Check every 5 minutes after the initial 20 — you’ll want to ensure your salmon does not overcook. If your piece is very thick it may need longer . Depending on thickness and your oven .

*if you’d like you can change the oven setting to broil and open the foil so that fish is completely uncovered and return fish to oven and broil for about 3 minutes until the top of the salmon and garlic are slightly golden and the fish is fully cooked. It’s up to you — I didn’t this time but it’s a good option to finish cooking the fish but be careful you don’t burn the garlic.

 

Enjoy!

 

Maple Dijon Salmon

photo 2 (3)photo 1This is a very easy and light salmon recipe that is perfect for dinner. I used 2 tablespoons of light mayonnaise but feel free to omit it.   I would cook for a very short time next time and check the doneness of the salmon frequently. It really only needed 8 mins. to roast , and about 3 minutes with sauce on it under the broiler. You can always brush a little more sauce after it is cooked. You’ll just want salmon to be cooked through perfectly–not over and definitely not undercooked. I used a silicone brush to put sauce on salmon and was left with a lot of sauce so I served on the side. Don’t be afraid of the mayonnaise because you really only use such a small amount on the fish itself. The lemon and garlic give it another layer of flavor in addition to the mustard/maple flavor. This is so easy and try the White Beans and Spinach to serve with it.

INGREDIENTS:

1 1/4 pound wild salmon, cut into 4 pieces , I leave the skin on but if you’d like you can remove it. I cooked with skin on but skin stuck to the parchment paper anyway.

2 tablespoons whole grain mustard or Dijon mustard, I used Dijon tonite

2 tablespoons Mayonnaise ( you can definitely use Light Mayo) I did

2 tablespoons 100% pure maple syrup (nothing beats the  flavor of a real maple syrup) It’s worth it

1 clove garlic, minced

juice of 1/2 lemon

kosher salt and freshly ground black pepper

DIRECTIONS:

Preheat oven to 400 degrees.

Place salmon pieces on a sheet pan with parchment paper or aluminum foil. Rinse and pat dry the salmon fillets. Season fish with kosher salt and freshly ground black pepper; be liberal with salt. Put in oven for 8-10 minutes.

In a small bowl, combine mustard, mayonnaise,  maple syrup, garlic and lemon juice. Whisk or stir very well to get rid of lumps of mayonnaise. After the first 8-10 minutes of cooking, brush salmon with mixture and return to the oven for approx.3 – 5 minutes under the broiler or until salmon is just cooked through (which will also depend on the thickness of your salmon pieces.)  I let salmon sit for about 5 minutes before serving. It will continue to cook for a few minutes after it is removed from oven.

Cooking times will vary depending on size of fillets and your oven. In my oven it was 8 minutes to roast and 3 minutes under the broiler. You can play around with these times depending on your needs. Total cooking time was only 11 minutes! I served with a side of delicious white beans and spinach , and for Joel some roasted butternut squash . Rice is always perfect with fish.

*recipe for White Beans and Spinach in a Pan on cookingwithcandi.com

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling without being full. Do you know what I mean? This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. filets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One filet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion

*if you love it snip some fresh cilantro in there at the end

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil and spray with your favorite cooking spray. Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add onion and cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

 

 

 

 

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling without being full. Do you know what I mean? This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. filets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One filet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion

*if you love it snip some fresh cilantro in there at the end

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil and spray with your favorite cooking spray. Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add onion and cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

 

 

 

 

 

Salmon made Easy

IMG_0076First post of 2016 and we’re keeping it real simple for some good down home cooking. I made this Salmon for dinner the other night and served it with rice, and roasted string beans and roasted butternut squash. Simply delicious and really very easy. I am sure you have all these ingredients in the house except for fish.  I bought wild salmon and it was just for the two of us so 2 filets cut fresh about 1 lb. total for the two of us. If I had more we would have eaten it but it was really enough. Enjoy and keep cooking in ’16. (8 oz. filets with the skin on)

*this recipe for the sauce will serve 4 just increase the amount of fish you use.

Ingredients:

2 8 oz. filets of wild salmon ( or any kind you like)

1/2 cup mayonnaise ( I use light, never fat free)

1/4 cup Dijon mustard

1/4 cup Honey

Salt and Pepper

Directions:

Preheat oven to 375 degrees.

In a bowl with a small whisk or fork mix mayo, honey and Dijon till smooth. Pat dry the salmon filets with a paper towel and place on parchment paper or non-stick silicone sheet on a rimmed baking sheet skin side down.  Sprinkle lightly with some Kosher Salt and Freshly Ground Black Pepper. Take about 1/2 of the mayo mixture to a separate bowl and spread all over the top and sides of the fish. Discard any of this remaining mixture. You still have the other 1/2 for extra sauce if you desire that you haven’t contaminated with raw fish!!!! this is important.

I baked for 7 minutes and then turned oven to broil and did that for 7 minutes. Everyone has a different oven and of course depending on the thickness of the fish but check on fish by just touching it after the 7 minute bake, if it feels jiggly to the touch bake for another few minutes. All I can say is 7 bake and 7 broil worked out perfectly for me . ( check out picture) Fish should be opaque in the center and you can just easily check with a knife, but keep your eye on the fish so as not to overcook it.

 

Baked Salmon with Honey Dijon and Garlic

photo 1 photo 2 photo 1 (2)photo 4 (2)photo 2 (2)Always on the lookout for new Salmon recipes because Joel will eat Salmon and I think it’s such a good thing to try to eat at least once a week. I must eat it more often but he really is more “meat and potatoes”. He loved this recipe and I will definitely make it again and next time remember to buy the parsley. If nothing else it makes it look really good and definitely adds flavor to the fish. Joel probably wouldn’t like the green stuff but I would recommend using it. This is a super easy recipe and once again I used Maille Honey Dijon Mustard, it’s my favorite brand of mustard, try to find it. Enjoy!

Ingredients:

2 10 ounce Salmon Filets ( I left the skin on even though the fish comes off the skin when it’s done most of the time) 3-4 cloves of garlic, minced 2 – 3 tbsp. finely chopped parsley 3 heaping Tbsp. Honey Dijon Mustard juice of 1/2 a lemon a pinch of kosher salt 1/8 cup of olive oil

Directions:

Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon pieces on top of the foil and set aside. I pat the salmon dry with paper towels first. In a medium bowl, whisk together garlic, parsley, honey Dijon, lemon juice , salt and olive oil. Whisk well until well-combined then I used a pastry brush ( must have) brush on the sauce onto the salmon pieces generously Bake uncovered for 15-20 minutes depending on how thick the salmon is you may need to reduce the time by 2-3 minutes or increase it by 2- 3 minutes just keep an eye on it. Serve with your favorite sides. I served with Asparagus (for me) and roasted sweet potatoes.

Maple Dijon Salmon

photo 2 (3)photo 1This is a very easy and light salmon recipe that is perfect for dinner. I used 2 tablespoons of light mayonnaise but feel free to omit it.   I would cook for a very short time next time and check the doneness of the salmon frequently. It really only needed 8 mins. to roast , and about 3 minutes with sauce on it under the broiler. You can always brush a little more sauce after it is cooked. You’ll just want salmon to be cooked through perfectly–not over and definitely not undercooked. I used a silicone brush to put sauce on salmon and was left with a lot of sauce so I served on the side. Don’t be afraid of the mayonnaise because you really only use such a small amount on the fish itself. The lemon and garlic give it another layer of flavor in addition to the mustard/maple flavor. This is so easy and try the White Beans and Spinach to serve with it.

INGREDIENTS:

1 1/4 pound wild salmon, cut into 4 pieces , I leave the skin on but if you’d like you can remove it. I cooked with skin on but skin stuck to the parchment paper anyway.

2 tablespoons whole grain mustard or Dijon mustard, I used Dijon tonite

2 tablespoons Mayonnaise ( you can definitely use Light Mayo) I did

2 tablespoons 100% pure maple syrup (nothing beats the  flavor of a real maple syrup) It’s worth it

1 clove garlic, minced

juice of 1/2 lemon

kosher salt and freshly ground black pepper

DIRECTIONS:

Preheat oven to 400 degrees.

Place salmon pieces on a sheet pan with parchment paper or aluminum foil. Rinse and pat dry the salmon fillets. Season fish with kosher salt and freshly ground black pepper; be liberal with salt. Put in oven for 8-10 minutes.

In a small bowl, combine mustard, mayonnaise,  maple syrup, garlic and lemon juice. Whisk or stir very well to get rid of lumps of mayonnaise. After the first 8-10 minutes of cooking, brush salmon with mixture and return to the oven for approx.3 – 5 minutes under the broiler or until salmon is just cooked through (which will also depend on the thickness of your salmon pieces.)  I let salmon sit for about 5 minutes before serving. It will continue to cook for a few minutes after it is removed from oven.

Cooking times will vary depending on size of fillets and your oven. In my oven it was 8 minutes to roast and 3 minutes under the broiler. You can play around with these times depending on your needs. Total cooking time was only 11 minutes! I served with a side of delicious white beans and spinach , and for Joel some roasted butternut squash . Rice is always perfect with fish.

*recipe for White Beans and Spinach in a Pan on cookingwithcandi.com

Grilled Salmon — Asian Flavor

DSCN0287DSCN0283DSCN0282DSCN0280DSCN0295This is a go to salmon when I have no idea what to make but have already purchased the salmon.  I almost always have all the ingredients in the house, it’s an Asian sort of style because of the predominant flavor of the soy sauce. The honey and mustard give it a sweet and sour kind of punch, the garlic is just always good flavor to anything. This was our meal tonite with Green Goddess dressing and a BLT salad which I have already posted on my blog. This is a great meal for 1, 2 or as many as you’d like . Recipe as is will easily be enough marinade for 4- 6 pieces of salmon. For just the two of us I buy a pound of salmon fillets with the skin on, 2 8 oz. pieces.  I marinated for about an hour but you really only need about 20 minutes for flavor to soak in.

Ingredients:

Filets of Salmon , I usually buy 1/2 lb. piece per person with skin on

Marinade:

2 Tablespoons Dijon

2 Tablespoons Honey

3 Tablespoons Soy Sauce

6 Tablespoons Olive Oil

1 clove garlic, minced

Directions:

Whisk together the ingredients above. Drizzle about 1/2 of the marinade ( depending on how many pieces you have) onto the salmon and allow it to sit for at least 20 minutes.

Preheat your grill to high, then I lower the heat to about medium-high. Place the salmon skin side down on the grill; discard any marinade that the fish was sitting in. Grill for about 4-5 minutes, depending on the thickness of the filet. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon may be slightly raw in the center , but don’t worry because it will keep cooking as it sits.

Transfer the fish to a plate, skin side down, and spoon the remaining marinade on top. Allow the fish to rest for app. 5 minutes before serving. We like it with the skin on but you may want to remove first before serving. This fish is delicious with rice and served warm off the grill, at room temperature and delicious the next day cold.

Now if you don’t have a grill just put in a preheated 400 degree oven and cook for about 20 minutes, skin side down .