Tag Archives: Salmon

Sesame Salmon with Green Onions and Lemon

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I’ve been eating pretty crummy lately, a lot of take out and not a lot of thought about what I am eating. So it’s about time I tried a new salmon recipe. The latest Cooking Light has a recipe for Sesame Salmon that caught my eye. I made a few changes to the recipe (some intentional, some not) but kept the overall gist of the recipe in tact. Salmon is one of my favorite weeknight meals and this one is no different. The recipe takes about 20 minutes from start to finish, great for a busy night. Ingredients: 4 (6-ounce)  salmon fillets Cooking spray 4 tablespoons sesame seeds 1/2 teaspoon salt, divided 1 tablespoon butter 1 tablespoon extra-virgin olive oil 2 cups sliced green onions (about 2 bunches) 5 thin lemon slices, halved 1/4 teaspoon black pepper 1 cup baby arugula

Sweet Orange Salmon with Browned Butter-Orange Couscous

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After all the pasta, meat, and desserts I’ve had over the past, oh, month, I think it’s about time to switch back to some seafood recipes. This is actually two different recipes from Cooking Light but I thought they’d be fantastic together. The Sweet Orange Salmon recipe is so easy and quick to make and the Browned-Butter Orange Couscous can be whipped up in no time as well! Ingredients Salmon: 2 tablespoons brown sugar 1 teaspoon chili powder 1/2 teaspoon grated orange rind 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon ground coriander 1/8 teaspoon black pepper 4 (6-ounce) salmon fillets Cooking spray Orange wedges   Couscous: 2 tablespoons butter 1/4 cup slivered almonds 1 cup uncooked couscous 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup coarsely chopped orange sections 1/4 cup pomegranate seeds 3 tablespoons chopped fresh parsley 1/4 teaspoon salt Orange wedges

Crispy Salmon with Herb Salad

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Salmon and salad are a great healthy go-to on a weeknight. You can have your meal on the table in under 20 minutes! This salad is a nice alternative to your traditional salads. Made with four different herbs and spicy arugula, the salad adds a ton of flavor to the crispy salmon. The lemon dressing is fantastic as well! This recipe is from Cooking Light’s cookbook: The New Way to Cook Light. Ingredients: (serves 6) 1 1/2 cups arugula leaves 1 1/2 cups fresh flat-leaf parsley 1 cup fresh cilantro leaves 1 cup small fresh basil leaves 1/2 cup small fresh mint leaves 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 garlic clove, minced cooking spray 6 (6 ounce) salmon fillets 6 lemon wedges Combine the arugula, parsley, cilantro, basil and mint in a large bowl. Cover and refrigerate. Combine the olive oil, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic. Stir with a whisk. Heat a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle the salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place fillets, skin … Continue reading →

Salmon Teriyaki Stir Fry

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There is a good chance I have a rice problem, I love all things rice. My go-to meal in a pinch is always risotto. So when DailyBuzz Food had an opportunity to work with RiceSelect through their Tastemaker program, I jumped at the chance. RiceSelect is one of my favorite rice brands.  You may notice their nifty containers popping out of a bunch of my posts so I was really excited to work with their rice. The catch was that they sent me one of RiceSelect’s rice randomly, I didn’t get to choose it. When I opened up the package, I discovered brown rice. Hum. I’ve never worked with brown rice before, but I was up for the challenge! I decided to make a stir fry teriyaki dish using my favorite protein, salmon. Normally stir fry is a quick dinner choice but brown rice takes quite a bit of time to cook. But it gives you plenty of time to prep your veggies and hang out with your dinner guests! Ingredients: (I cut this down to two servings to make it easier. Multiply as needed) 1/2 cup RiceSelect Texmati Brown Rice 1 cup water 1 tablespoon peanut oil 1 medium … Continue reading →

Slow-Roasted Salmon with Baby Bok Choy and Coconut Rice

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Tuesday I received one of my most anticipated ingredients (aside from tomatoes, can’t wait!!) from my CSA share: Fuyo Shumi, or Baby Bok Choy.  I am absolutely in love with this vegetable. It’s just a mini version of bok choy which has a cabbage flavor and is very popular in Asian cooking. I personally am not a fan of cabbage (sorry to my Irish roots), but love the subtle taste and crunchy texture of these little guys.  I’m always looking for new methods to cook salmon so this recipe from Cooking Light was the perfect opportunity. This recipe slow cooks the salmon to keep it really moist. Keep in mind you’ll need a good 30-40 minutes to make this dish. Ingredients: Salmon: 8 (6-ounce) salmon fillets 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Cooking spray  Rice: 2 cups uncooked basmati rice 1 1/2 cups light coconut milk 1 1/2 cups water 1/4 teaspoon salt Bok choy: 2 teaspoons canola oil 16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds) 1 tablespoon minced peeled fresh ginger 1/2 cup sake (rice wine) 1/4 teaspoon salt Sauce: 1/3 cup fresh lime juice 1/4 cup seasoned rice … Continue reading →

Grilled Salmon and Brown Butter Couscous

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Salmon and couscous were just made for each other, don’t you think? They are also the perfect choices for a weeknight meal, you’re sure to get food on the table in no time. Cooking Light’s latest issue has a recipe for Grilled Salmon and Brown Butter Couscous that sounded just wonderful. The magazine suggested making this with grilled summer squash. But I stink. And forgot to pick up the squash. Sigh. If you try the squash out with this recipe, let me know how it goes! Ingredients: 2 tablespoons butter 2 tablespoons pine nuts 1 cup uncooked couscous 2 tablespoons dry white wine 1 (14.5-ounce) can fat-free, lower-sodium chicken broth 1 tablespoon grated lemon rind 1 tablespoon lemon juice Salt and pepper, to taste 1/2 teaspoon pepper 1/2 teaspoon ground fennel seeds 1/2 teaspoon ground coriander 1/4 teaspoon sugar 1/4 teaspoon kosher salt $ 4 (6-ounce) skinless salmon fillets Cooking spray To make, first preheat your grill to medium-high heat. I live in the city, so I use a grill pan and it works just fine. Add the butter to a small pot over medium heat. Cook for 3 minutes or until browned. Add the pine nuts. Cook for 1 … Continue reading →

Salmon Croquettes with Lemon Tarragon Aioli

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I am so excited to share this recipe with you. I loved it so much! I found this recipe from Saveur and knew I had to try it. This recipe is perfect for a Friday night meal, but I suggest making them ahead of time if you can. They need to be chilled for at least one hour so that they retain their shape when cooking. Ingredients: 1/2 cup white wine 3 tbsp. Old Bay seasoning, divided 1 tbsp. plus 1 tsp. kosher salt, divided 1  1-lb. boneless salmon filet 1 1/2 cups panko bread crumbs 3 tbsp. unsalted butter, melted 4 scallions, finely chopped 2 eggs, beaten Juice of 1 lemon Canola oil for frying, or olive oil to pan fry To make, add 4 cups water, wine, 2 tablespoons Old Bay, and 1 tablespoon salt in a large saute pan (make sure you have a top for the saute pan). Bring to a boil. Add the salmon, skin side down. Turn off the heat and cover the salmon. Let the salmon cook in the liquid for 10 minutes. Transfer the salmon to a plate skin side up and let cool. The salmon will not be fully cooked through. Peel … Continue reading →

Guest Post: Foil Cooked Salmon and Asparagus or Choice of Vegetables

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Today I have another delicious guest post for you all from Gareth. He e-mailed me asking if he could post this salmon recipe, and I couldn’t say no! If you haven’t realized quite yet, I’m a big fan of salmon. Not only is this recipe easy and really quick to make, it’s also healthy and perfect for Friday meals in Lent. Let me turn it over to Gareth… When it comes to quick and simple recipes that pack a powerful flavour this is one of my favourites. Salmon is very easy to cook well and has so much natural flavour you need to add very little to it to get an amazing tasting meal. This recipe can also be adapted for nearly any vegetables or fish too. Ingredients Chunky Salmon Fillet (partly smoked if you prefer) Virgin Olive Oil Salt and Pepper Lemon (real lemon if you can) Tomatoes, Asparagus, courgette, green beans or vegetables of your choice Preheat your oven to 180 degrees (this is Celsius, so for Americans, preheat to 350 degrees Fahrenheit) while you prepare the food. Cut off some tin foil that is big enough to wrap all your vegetables and fish in a parcel when … Continue reading →

Mango Couscous with Salmon

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I really don’t like winter. I know we are having quite a mild winter in Philly this year but it goes past the cold and snow. I miss sunlight. And sitting outdoors. And most of all, I miss summer foods. So I decided it was time for a little peek into summer: Mango Couscous with Salmon. (I found the recipe on Taste of Home). Ingredients:    Salmon: 1 tablespoon olive oil 2 garlic cloves, minced  Salt & pepper, to taste 2 tablespoons minced fresh parsley, divided 2 salmon fillets (6 ounces each)   Couscous: 1 cup chicken broth 1 tablespoon butter 1/2 cup couscous (I used tricolor, because it’s so darn pretty) 1 plum tomato, chopped 1 medium mango, peeled and chopped   Mango Sauce: 1 medium mango, peeled and cut into chunks the juice of 1 lemon 1 tablespoon honey 2 fresh basil leaves 1 tablespoon minced fresh parsley 1 tablespoon water 1 tablespoon Dijon mustard In a pot, bring the broth and butter to a boil. Stir in couscous. Cover and remove from heat and let stand for 5 minutes. Stir in tomatoes, mango, and 1 tablespoon parsley. Combine the olive oil, garlic, salt, pepper, and 1 tablespoon … Continue reading →

Spice Rubbed Salmon with Lemon-Garlic Spinach

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If you’re like me, you can never have too many salmon recipes. If I could, I’d eat salmon every day, so I prefer some variety with how it’s prepared. Cooking Light had a recipe that incorporated some really interesting spices: coriander, cinnamon, cumin and paprika. I was excited to see how this would turn out. The recipe also pairs the salmon with a wilted spinach, one of my favorite sides. Ingredients (this makes one serving) Salmon: 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/8 teaspoon paprika a pinch of ground cinnamon a pinch of freshly ground black pepper 1 5 oz salmon fillet 1/2 white onion, thinly sliced Cooking spray chopped cilantro, for garnish lemon wedges Spinach: 1 teaspoon olive oil 1 garlic clove, minced 2 large handfuls uncooked baby spinach zest from one lemon 1/4 teaspoon salt the juice of half a lemon Preheat your oven to 400 degrees. To prepare the spice rub, combine the salt, cumin, coriander, paprika, cinnamon, and pepper in a bowl.  Rub the mixture evenly over the salmon. Thinly slice your onion. Add the onion to a baking dish coated with cooking spray. Add the salmon on top of the … Continue reading →

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