This recipe is quick & easy and kosher for Passoverbut delicious any time of year!
Ingredients: 2 salmon filets 1/4 cup pesto sauce (store bought or homemade) 2 tbsp extra virgin olive oil Purple cabbage (not from a bag) cut into small pieces Broccoli, cut into small florets 1 small sweet potato, cut into teeny tiny cubes Handful of cherry tomatoes @heavenandearthfoods veggie sticks (thank you to @kosherdotcom for sending these my way)
Preheat oven to 400°F. Spread half of pesto into salmon. Add oil to remaining pesto and use it to coat vegetables well. Spread vegetables around salmon. Top salmon with veggie sticks. Bake for about 15 minutes. . . Enjoy!
I made fish tacos, prepared a beautiful picture, but when I bit into them, I realized that the taco shells were expired and rancid. So what do we do for dinner? … Make fish nachos instead! We loved them and they were actually easier to eat than fish tacos!
Ingredients: Here’s a rough recipe. There are a few different parts, but they’re all very simple. Ingredients: 1 salmon filet, large enough for 2 people, skin removed 1 tsp mayo Taco seasoning Chili lime seasoning Juice of 1 lime (divided) 1/2 head broccoli, cut up into florets (washed and dried very well) 2 tbsp extra virgin olive oil 1 avocado Handful of cherry tomatoes (and optional golden berries) Parsley Purple cabbage, thinly cut Kale, chopped into small pieces Tzaziki Greek yogurt dip Tortilla chips
Directions: Preheat oven to 400°F On salmon, spread mayo, sprinkle taco seasoning and chili lime seasoning and drizzle on a bit of you lime juice. Place on one side of greased baking sheet. On remaining half of baking sheet, place broccoli, drizzle on oil and sprinkle with additional taco seasoning and chili lime. Bake for 20 minutes . In the meantime, prepare your salsa and slaw. For salsa, mix together, avocado (mash slightly), tomatoes (and golden berries if using), most of the remaining lime juice, chili lime seasoning and chopped fresh parsley. For slaw, mix together kale, purple cabbage, some oil, remaining lime juice and chili lime seasoning. . Break up salmon into smaller pieces. Spread on serving plate, interspersed with broccoli, slaw, salsa and drops of tzaziki Greek yogurt. . Enjoy with your tortilla chips!
This recipe can be made as fish sticks or as a salmon filet – or both, whichever you prefer!
Ingredients: 1 tbsp dijon mustard 1 tbsp maple syrup 1-2 tbsp extra virgin olive oil (for broccoli) 1/3 cup flour (for fish sticks) 1 salmon filet, large enough for 2 1/2 cup crushed pretzels 1/2 head broccoli, cut into small florets
Directions: Preheat oven to 400°F For fish sticks: Mix together maple syrup and mustard. You can add a bit of mayo to this mixture if you’d like. Dredge salmon in flour. Then coat with mixture of mustard and maple. Finally dip in crushed pretzels. Spray generously with non stick cooking spray. Bake for 10 minutes. . For salmon filet and broccoli: Mix together maple syrup and mustard. Spread half of mixture onto salmon. Mix remaining mixture with oil and coat broccoli. Generously sprinkle salmon with crushed pretzels. Bake for 15-20 minutes, depending on thickness of salmon.
Ingredients: 2 slices of salmon (skin removed) 1 tbsp miso 1/2 tbsp freshly grated ginger 1/2 tbsp soy sauce or GF tamari 1/2 tbsp maple syrup 1 tsp sesame oil Squirt of sriracha hot sauce 1 cup of rice, cooked according to package directions (I used brown rice) Edamame (cooked) Grated carrots Purple cabbage Pickled ginger Avocado Nori Hoisin sauce Sesame seeds .
Directions: Preheat oven to 400°F Mix together miso, ginger, soy sauce, maple syrup, sesame oil and sriracha. Spread half on top of salmon, reserve half as sauce for bowl. Bake salmon for about 15 minutes, until cooked through. . Assemble bowl – top rice with cut up salmon, edamame, carrots, cabbage, pickled ginger, avocado and nori. Sprinkle with sesame seeds. Drizzle with remaining miso marinade and hoisin sauce. You can also top with additional sriracha. . You can also add the follower to your bowl: mango, cucumber, fake crab, sushi grade salmon/tuna (uncooked), jalapeños, sliced peppers etc
Ingredients: 2 tbsp miso 1 tbsp freshly grated ginger 1 tbsp soy sauce or GF tamari 1 tbsp maple syrup 1 tsp sesame oil Sesame seeds for garnish 2 tbsp extra virgin olive oil Salmon filet for 2 people 1 head of broccoli 1-8oz box mushrooms (optional) 1/4 red cabbage, chopped (optional) Rice paper wrappers For rice paper wraps – assortment of grated white cabbage, red cabbage, grated carrots and fresh mint/basil
Directions: This marinade is delicious and can be used to make a sheet pan salmon recipe, just vegetables as a delicious side or step it up a notch and make these beautiful rice paper wraps. Preheat oven to 400°F. Place salmon on greased baking sheet and surround with vegetables of your choice (vegetables should not be too crowded). For rice paper wraps, I recommend the broccoli as your vegetable. Mix together miso, soy, maple syrup, ginger and sesame oil. Spread half over salmon. Mix remaining with 2 tbsp olive oil and spread over vegetables. Bake for 20 minutes. You can simply enjoy as is or you can use this to make rice paper wraps. Alternatively, omit the salmon from this recipe and just roast the vegetables (I used broccoli and cabbage, swipe for picture). . For rice paper wraps, see highlights for detailed instructions. Make an extra portion of your miso sauce to use for dipping. Place rice paper wrap in warm water until softened. Remove and place on kitchen towel. Fill with a small amount of salmon, broccoli, cabbage, carrots and mint/basil. Fold up tightly. Enjoy with extra marinade.
1 salmon fillet, large enough for 2 people 4 tbsp extra virgin olive oil, divided 2 tbsp Dijon 1 tbsp maple syrup 3 tbsp dill Zest 1 lemon 1 tsp old bay seasoning Freshly ground pepper 1 small sweet potato, cubed very small 1/2 small head of cauliflower, cut into very small florets Handful of cherry tomatoes Handful of chopped purple cabbage 1/2 small fennel bulb, sliced (omit if you don’t like fennel but it’s so yummy roasted – worth trying) . Preheat oven to 400°F. Mix together 2 tbsp oil, Dijon, maple syrup, lemon zest, dill, pepper and old bay seasoning. On a large baking sheet, place salmon in the middles, surrounded by all the vegetables (in a single later). Spread some of mixture onto salmon. Mix remaining 2 tbsp of oil into sauce and spread over vegetables, mixing with a gloved hand to coat. Bake for 20 minutes.
1 piece of salmon for 2 people, skin removed, cubed 1 tbsp soy sauce or GF tamari Juice 1/2 lemon 1 tsp sesame oil 1 tsp maple syrup Squirt of sriracha hot sauce 1 clove garlic, minced 1 small piece of ginger, minced Salt and pepper 1-2 tbsp Avocado or grape seed oil to fry Veggies to stir fry – I bought a prepared bag that had broccoli, purple cabbage, Brussels sprouts, kale and carrots Hoisin sauce to drizzle on top Mint and sesame seeds to garnish Quinoa or rice, cooked according to package directions . Marinate salmon in mixture of soy sauce, lemon juice, sesame oil, maple syrup, sriracha, garlic, ginger, salt and pepper for a few minutes. Heat oil in pan over medium-high heat. Add salmon. Cook until you see the colour changing and then flip the salmon and allow to cook for a few more minutes. Remove from pan. Add vegetables with any leftover salmon marinade and cook for 3-5 minutes until slightly softened but don’t let them wilt too much. Add salmon and juices back into pan and mix together. Remove from heat. To serve, place quinoa or rice in a bowl and top with salmon and vegetable stir fry. Drizzle on a bit of hoisin sauce. Garnish with sesame seeds and fresh mint.
A while ago, I posted an incredibly quick and easy salmon recipe. Tonight, I made a new version of this salmon, that is almost as easy and just as delicious. . I mix together equal part of maple syrup, mayo and grainy Dijon mustard (I’ve also used honey mustard for a sweeter dish) and spread it onto a salmon filet. Bake at 400° for about 20 minutes (depending on the size and thickness of salmon). Top with lots of chopped fresh mint and lemon zest.
Dressing (not sure where I got the base of this recipe but it’s been doctored quite a bit) 1/3 cup extra virgin olive oil 3 tbsp mayo 1-2 cloves garlic, minced 1 tbsp Dijon mustard 1.5 tbsp lemon juice 1/4 cup Parmesan or 2 tbsp finely chopped cashews (optional) 2 tsp basil pesto . Salad (sorry no amounts): Kale, capers, smoked salmon (not lox, but like pictured above on the left side), croutons (can use gluten free) . When ready to assemble, make sure to massage dressing into kale to help soften it.
Fennel completely changes when roasted. My husband who hates raw fennel loves this dish – so it’s worth trying even if you’re fennel-wary.
1 side salmon 1 bulb of fennel, cut into slices 1 cup baby tomatoes . Pesto: 1 cup fennel fronds (little green leaves) 1/3 cup extra virgin olive oil 2 tsp fennel seeds 1 tsp Dijon mustard Zest of 1 lemon 1 garlic clove Sea salt and pepper . Preheat oven to 400°F Process all pesto ingredients. Place salmon on greased baking sheet surrounded by fennel and baby tomatoes. Spread pesto all over salmon and vegetables, reserving a bit for garnish if you want. Bake for 25-30 minutes. . Thanks @cookinginheelss for the inspiration!
Erin Eats 