Tag 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!

 

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 with a Mustard Glaze

IMG_7557 IMG_7571Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal.  I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.Last night I served with potatoes and a salad.  Almost any side dish will do alongside this. img_3593

Enjoy!

Ingredients:

3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!!

Directions:

Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.

Voila! done and enjoy. I served this time with a delicious lentil side dish.

Salmon with a Mustard Glaze

IMG_7557 IMG_7571Here is another delicious Salmon recipe and so super easy. I made this for dinner the other night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.Last night I served with potatoes and a salad.  Almost any side dish will do alongside this. The other night made it with roasted red potatoes and burnt brussels.

img_3593

Ingredients:

3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!! and you can use a sprinkle of dried thyme as well.

Directions:

Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I then turned on the broiler for a few minutes, check to see if fish is done before doing this. You don’t want it over-cooked. I cooked in oven for 6 minutes and then broiled for 4. It was done to perfection.

Voila! done and enjoy. I served this time with a delicious lentil side dish.

No Fuss, No Muss Salmon

This is really the easiest way to grill salmon and truly my most favorite way to cook and eat it! It really takes no time and the ingredients are simple, fresh and tasty. That’s why I call it No Fuss, No Muss Salmon. You can cook it in the oven if you don’t want to grill.  Just bake it in a baking dish at 350 degrees for about 20 minutes depending on the size of the piece of fish.

INGREDIENTS:

I use 2 1/2 lb salmon filets (1 per person)

1 lemon

Capers

Dijon mustard

Kosher salt and freshly ground pepper

DIRECTIONS:

Take a piece of aluminum large enough to hold 1 filet. Put the filet on aluminum and fold up edges (as pictured), making a little tray out of foil.

First pat salmon dry with a paper towel and very lightly sprinkle salt and pepper on each filet (it really doesn’t need it, but I use a little bit). Next, spread dijon mustard on the filet with a butter knife (all over the top). Sprinkle a few capers on each–as many or as little as you like, I don’t use a lot; just a few is good. I cut the lemon in 1/2 and then squeeze a little all over each piece (1/2 lemon is good for the 2 pieces) and then I slice very thin slices from the other 1/2 of the lemon and place them right on top of the salmon.

I then place the salmon on a hot grill in aluminum, lower heat to a more moderate heat and cook for about 20 minutes. Next, remove from heat, fold up sides and just let it sit for about 5 minutes. When you open up the aluminum and take the salmon out, it should lift right off the skin but you may have to play with it. The skin is actually very crispy at this point. Salmon should be light pink and flaky.

I served this with a beautiful salad, gazpacho and homemade macaroni salad. We sat  outside and ate. It was a beautiful night.

Link

Salad Dressing with Roasted Garlic

photo 1 photo 4 (2) photo 5 (2)photo 1 (78)photo 2 (62)photo 1 (2)Yes, I read and subscribe to Gwyneth Paltrow’s website Goop and when she’s not explaining her “conscious uncoupling” the website is actually very informative and worthwhile. In any event her suggestions for recipes are very worthwhile. This recipe was on the Goop website and even though you have to roast the garlic which is a little time-consuming it was a super delicious dressing and I actually put it on Salmon before I broiled it and it was really tasty.  The recipe is from Roberta’s Cookbook which actually looks pretty amazing. I always have all these ingredients in the house and they are simple ingredients .  I have to admit the first time I read it I was thinking of omitting the roasted garlic but it wouldn’t have been as deeply layered a flavor. I highly recommend this recipe and roasting the garlic , we fully enjoyed our salad. I used plain Romaine this time out but this would be amazing on any greens. I also used it on my broiled salmon a few days later and it was amazing. I broiled the salmon on lemon and thyme  brushed the dressing on it put it back in broiler for about 5 minutes and it was delicious. So not only a great salad dressing but an awesome marinade as well. This was my adaptation.

www.goop.com

Ingredients:

1 head of garlic for roasting

3/4 cup of olive oil, and a little splash for roasting garlic

1 peeled garlic clove

2 Tablespoons Dijon Mustard

1 1/2 Tablespoons white wine vinegar

2 Tablespoons Sherry Vinegar

2 egg yolks

5 anchovy fillets

Juice of 1 small lemon

Kosher Salt and Freshly Ground Black Pepper to taste ( I used a little black pepper and a very small amount of Kosher Salt, it’s your call)

Directions:

To Roast Garlic:

Preheat the oven to 350 degrees. Cut about a quarter of an inch off the head of the garlic and place the head cut side up on a piece of aluminum foil large enough to cover garlic.  Splash a little water and a splash of olive oil over the whole head of garlic.  Make a loosely wrapped little package with the tin foil. I baked for one hour. Remove the garlic from the oven and let it cool down. Squeeze out 4 – 5 cloves depending on how large they are you’ll use less or more. Set aside extra garlic to use as a spread if you like. Your house will smell amazing.

Dressing:

Place roasted garlic cloves, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies and lemon juice into a blender or food processor ( I used a mini food processor) Blend till well combined.

While blending, add the olive oil in a slow steady stream until it’s incorporated and dressing looks smooth and creamy. Taste for salt and pepper .

Dressing will keep in refrigerator for a week. Because of raw eggs I wouldn’t keep much longer than that.

 

 

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.