Tag: salmon recipe

Apple Honey Mustard Salmon

This recipe came to me last week when I was preparing my salmon and I’m so glad it did because it’s JUST. SO. PRETTY!! I definitely have a thing with decorating a side of salmon, and I love how the apples resemble fish scales!

I think a memory a lot of us have of Rosh Hashanah from our childhood is that moment when the fish head was brought to the table and WE. HAD. TO. EAT. IT.!! It always smelled awful and that fish eye just stared at us, as if to say, you killed me and now you’re going to have to eat me!!! I still have nightmares from those fish heads. Nightmares!!!

When people ask for recipes for the fish head, I usually just tell them that no recipe is going to make anyone want to eat it so just throw tons of lemon on it and stick it in the oven! Most of the fish stores have been storing the fish heads all year, so they’re definitely not fresh, and you can smell it a mile away. I don’t know what’s worse, the eyeball staring back at me or the smell coming out of it!

That’s the thing about fish that people don’t realize – it really should never smell like fish! It should smell like the ocean. If your fish smells fishy, it’s probably not fresh and it will probably taste fishy after you cook it. Moral of the story – BUY FRESH FISH. And don’t try and get fancy with your fish head ‘cuz nobody wants to eat it anyway.

But this here? This is the fish that you WANT to serve. It’s the dish that everyone is going to OOH and AHH over. And you’re going to be feel like a gourmet goddess for pulling it off. At least, until, we pass the fish head around!

May we all be blessed to be like the head, and not the tail this year!

 

Apple Honey Mustard Salmon

2 lb. side of salmon
1/3 c apricot jam
2 tbsp whole grain mustard
2 tbsp Dijon
2 tbsp honey, plus more for drizzling
salt and pepper, to taste
1 red apple, seeded and thinly sliced
1 green apple, seeded and thinly sliced
2 tbsp olive oil
juice of 1/2 lemon

Method:

Preheat oven to 400 degrees. In a small bowl, combine the apricot jam, mustards, honey, salt and pepper. Brush the mixture generously over the salmon. Decorate the salmon by overlapping the apples, alternating between red and green until the salmon is covered. Drizzle with olive oil, lemon juice and honey. Bake, uncovered for 25 minutes, basting once with the pan juices during cooking.

Serve warm or at room temperature.

NOTE: I prefer this recipe served fresh, but if you want to prepare it a day ahead, you can serve the next day at room temperature (reheating cooked salmon tends to make it fishy and dry).

 

Related Recipes:

honey fish roasted salmon
salmon en croute with creamed leeks
honey sriracha salmon
honey mustard salmon

Post a Comment

Sweet Chili Broccoli Salmon

I have a confession to make: I can’t spell brocolli. I mean broccolli. No broccoli! Thank G-d for auto-correct because I just can’t get it right.

I’ve always been a good speller but I’ve got a few mindblocks:
broccoli
nauseous
exercise

It’s a good think I don’t get nauseous from eating broccoli after I exercise otherwise I’d have 3 typos in the same sentence, ha!


Actually speaking of broccoli, it’s one of my favorite veggies, and I can legit eat an entire tray in one sitting! I love it raw, I love it steamed, roasted and stir fried. I’m not even partial to fresh broccoli, the frozen stuff is just fine for my standards, so long as it’s thawed properly and not mushy. Mushy brocolli is gross, Mushy brocolli doesn’t deserve to be spelled correctly.

So for all you broccoli lovers out there – thaw your frozen broccoli, never boil it! I like to run the frozen broccoli under cold water just to lightly thaw and then stir fry over high heat. That’s it. Perfectly tender broccoli every time.

Sweet Chili Broccoli Salmon

olive oil cooking spray
2 lbs. skinless fillet of salmon, cut into cubes
2 eggs, beaten
salt and pepper, to taste
1 cup flavored breadcrumbs
3 tbsp sesame seeds, plus more for garnish
24oz. frozen broccoli florets
1 tbsp grapeseed oil
13oz. bottle sweet chili sauce
1 scallion, thinly sliced
prepared rice, for serving

Method:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with olive oil cooking spray. Set side.

Place eggs into a small bowl and season with salt and pepper. Place breadcrumbs in a second bowl and mix with sesame seeds.

Dip the salmon cubes in eggs and breadcrumbs and place on baking sheet. Spray generously with olive oil cooking spray. Bake for 15 minutes.

While the salmon is cooking, place the broccoli florets in a strainer in the sink and run water over it until mostly thawed. Pat dry.

Heat oil in a skillet and stir fry the broccoli over high heat until tender. Add the sweet chili sauce to coat.

When ready to serve, add the salmon to the broccoli and coat completely with the sauce. Garnish with scallions and serve with rice.

Related Recipes:

sweet chili salmon with wasabi crust
broccoli parmesan poppers 
fish tacos with broccoli slaw

Post a Comment

Honey Sriracha Salmon

Ah, you guys!! It feels like forever. I feel like I’m on an alternate universe these days – a cookbook universe to be exact. I’ve been photographing 5-8 recipes a day for my book every day, and social media + blogging has taken a bit of a back seat. I miss blogging and interacting but it will SO be worth it in a couple of months when we all get to hold a beautiful BIB cookbook in our hands, and cook from it!

I’m thankful for this delicious salmon recipe that I have archived from the summer, so I can share something delicious with you all while I get back to the studio. I’ve got 95 photos down and about 50 more to go and I am so PSYCHED! My cookbook assistant, Marnie, tells me that I do the HAPPY DANCE every time I get “the” shot and I’ve been doing a lot of them these days. This is all getting so real and so exciting, mark your calendars for May 2018!

Honey Sriracha Salmon

3 slices salmon filet or 1/3 side of salmon
2 cloves garlic
2 tbsp honey
2 tbsp lime juice
1 tsp sriracha
2 tsp soy sauce
1 tsp sesame seeds
chopped chives or scallions, for garnish

Method:

Preheat oven to 400 degrees. In a small bowl, combine all the ingredients besides for the salmon. Place salmon in a baking dish and pour sauce over it. Sprinkle with sesame seeds. Bake for 15 minutes, basting once. Garnish with chives or scallions.

Related Recipes:

sweet chili salmon
teriyaki salmon
honey fig roasted salmon

Post a Comment

Sweet Chili Salmon with Wasabi Crust

It’s just one of those days. I got the kids out of the house on time for a change, and I was hoping to sit down early this morning to get a head start on work. But it was not to be. After making my rounds to the girls’ school, boys’ school and daycare for the little one, I was finally on my way back home when my daughter called me to say she had left her lunch. Oh, Mommyhood.

As a blogger, recipe developer, food photographer and full time mom, it’s hard to set a schedule for myself because kids are just so unpredictable. On the one hand, I’m SO thankful to have a job where I can make my own hours and work around my Mommy duties, but on the other hand, there’s so much to do and so little time. My husband is always telling me to hire help but I’m literally the worst delegator on earth. You know how they say if you want something done, do it yourself?  Well that’s kind of my M.O. I’m a perfectionist, and rather than dealing with someone doing something that is not up to par with my standards, I’d rather just do it myself. Can any of you relate?

I’m the same way in the kitchen. If I’m having lots of guests or prepping for big holiday meals or a cooking demonstration, the reasonable thing to do would be to have someone help me. But stubborn me just does it all myself because God forbid someone will slice something the wrong way. (Insert hands-over-eyes emoji) I know I’ve gotta learn to let go and be more flexible, I’m just not sure how. Ideas, anyone?

In the meantime, I’m going to go wake myself up with a big handful of spicy wasabi peas. It’s one of those snacks that I used to eat with abandon, and then suddenly one day, I found that I couldn’t look at them anymore. It’s been a while, but they’re back on my addictive snack list – I even put them on my salmon for an amazing spicy crunch!

This salmon recipe is super quick and easy – perfect for a weeknight dinner with some rice, and pretty enough for company with a side of sushi salad. Chop sticks optional.

Sweet Chili Salmon with Wasabi Crust

4 slices salmon fillet
1 tbsp olive oil
1 tbsp soy sauce
1 cup sweet chili sauce
1 tbsp roasted sesame seeds
1/2 cup wasabi peas (optional)

Method:

Preheat oven to 400 degrees. Place salmon fillets in a baking dish and drizzle with olive oil and soy sauce. Pour sweet chili sauce generously over the salmon and sprinkle with sesame seeds. Bake for 15 minutes, or until the fish is opaque and flakes easily with a fork.

Pulse the wasabi peas in a food processor or blender and spread generously over the salmon before serving.

VARIATION: for a hint of sesame flavor, you may brush the fillets with a bit of sesame oil instead of olive oil.

Related Recipes:

spicy roasted edamame
teriyaki salmon
kani salad

Post a Comment

Honey Fig Roasted Salmon

Excuse me while I type while my mouth is full. [gulp]

I don’t usually eat the recipe I’m posting while I’m posting it, but I seriously can’t get enough of this salmon. Who knew figs and salmon would go so well together, right?

The truth is, I would eat figs over cardboard. They’re that good. And with Rosh Hashanah coming, I couldn’t think of a sweeter fruit to incorporate into my holiday meal. Fig season is short, and I want to make the most of it before it’s gone!

It’s hard to believe that summer is really coming to an end, and the High Holidays are almost upon us. I see it in the seasonal fruit that’s making it’s way into the stores (yay for honeycrisp apples!), I feel it while I shop around for school supplies, uniforms and Yom Tov clothes. And I even smell it in the air as the summer days turn to cool nights, and the scent of fall creeps in. It’s sad to see summer go, but the New Year brings with it a fresh start and new possibilities.

I feel about the The High Holidays, the same way I feel about the first day of school. It gives me butterflies. And even though I’m way past the school-era (thank G-d!!), I still get those butterflies when I take my kids to orientation on the first day. I never realized the benefits of marrying someone whose last name begins with an “A”, until my kids started school. Thankfully, I don’t have to sit there for hours until their name is called!

I may not be in school anymore, but the truth is, my name is still called, each year, on high. As we read in the prayer of “Unesanneh Tokef“, “All created beings pass before you, one-by-one, like a flock of sheep…You count, reckon, and are mindful of them, and you allocate the fixed portion for the needs of all your creatures”.

May we all be blessed, that as our names gets called by the ultimate principal, may we be inscribed for a SWEET (and figgy) New Year filled with healthy, happiness, peace and of course, good food!

I’d like to think that this holiday isn’t just about the food, but the truth is, it is so much a part of it. We celebrate Rosh Hashanah through an assortment of symbolic foods, including the head of a fish and sweet, sticky honey. This recipe uses a whole side of salmon, but you can feel free to cook the fish head along with it, for a beautiful presentation. I love how festive and elegant this is, not to mention sweet! It is sure to be a show stopper on your holiday table.

Honey Fig Roasted Salmon

1 whole side of salmon
8 oz. fresh Black Mission figs, stem removed and quartered
1/3 cup orange juice
1/4 cup soy sauce
1/4 cup honey
1/4 tsp orange zest
1 tsp fresh grated ginger
2 cloves garlic, minced
salt and pepper, to taste
2 scallions, thinly sliced, for garnish
fresh orange slices, for garnish

Method:

Preheat oven to 400 degrees. Place the salmon on a parchment-lined baking sheet and set aside.

Place the figs, orange juice, soy sauce, honey, ginger and garlic in a saucepan and bring the mixture to a boil. Reduce the heat and simmer until figs have softened and the mixture is thick, about 10 minutes. Season with salt and pepper.

Pour the sauce over the salmon and bake for 20 minutes, or until salmon is opaque and flakes easily with a fork.

Garnish with scallions and orange slices.

Related Recipes:

teriyaki salmon
honey mustard salmon
honey roasted figs
holiday salad with figs and honey

Post a Comment