Tag: Salmon
Teriyaki Salmon Bowl
We all have the same dinner conundrum… how do I serve my family a healthy meal but get it on the table fast during a busy weeknight???
What if I told you that this teriyaki marinated pan seared salmon with sauteed veggies and quick cooking quinoa is a fast weeknight dinner that is tasty AND healthy??
You’d say “Let’s start cooking!”
Let’s start with the marinade. Measure out 1/4 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of rice wine vinegar, 2 grated garlic cloves, 1 tablespoon of grated fresh ginger and 1/4 teaspoon of crushed red pepper flakes. Combine in a small bowl
Place four 4 ounce skinless salmon fillets in a small dish and spoon the marinade over each one. We’re going to let this marinade this for about 20 minutes, flipping halfway through
Set aside while we prep the rest of the ingredients
Thinly slice 1 large head of bok choy and cut one medium sized red bell pepper into strips. Peel 2-3 carrots and thinly slice on a diagonal
Wipe 6 ounces of baby bella mushrooms clean and thinly slice
Slice 4 scallions on a diagonal and separate with whites from the greens. We’re going to saute the whites and garnish with the greens
Lastly we’ll need 2 cups of shelled edamame
Heat a large saucepan over medium-high heat and add a tablespoon of olive oil
Add in the bok choy and the carrots. Saute for about 7 minutes
Add the sliced mushrooms and red peppers into the pan and saute for 5 minutes
Add in the edamame, scallion whites and half the salmon marinade
Cook for another minute or two and remove the vegetables to a large bowl
Wipe out the pan and add in another tablespoon of olive oil
When the pan is hot, add in the salmon fillets. Cook for about 3 minutes and then flip Add in the remaining marinade and cook for 3-4 minutes until the thickest part of the fish can be easily pierced by a knife
For assembly, add the desired amount of cooked quinoa to each bowl along with a serving of vegetables, a salmon fillet and garnish with the green scallions and sesame seeds
Click here for our easy method to cook quinoa
And there you have a simple and healthy meal you can feel good about serving your family during a busy weeknight!
Enjoy!
Simply Sundays ~ Teriyaki Salmon Bowl
Ingredients
For the marinade
1/4 cup of soy sauce
2 tablespoons of honey
2 tablespoons of rice wine vinegar
2 grated garlic cloves
1 tablespoon of grated fresh ginger
1/4 teaspoon of crushed red pepper flakes
For the bowl ingredients
4 ounce skinless salmon fillets
1 large head of bok choy
1 medium sized red bell pepper
2-3 carrots
6 ounces of baby bella mushrooms
4 scallions
2 cups of shelled edamame
2 tablespoons of olive oil, divided
Cooked quinoa
Sesame seeds for garnish
Directions
Let’s start with the marinade. Measure out 1/4 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of rice wine vinegar, 2 grated garlic cloves, 1 tablespoon of grated fresh ginger and 1/4 teaspoon of crushed red pepper flakes. Combine in a small bowl
Place four 4 ounce skinless salmon fillets in a small dish and spoon the marinade over each one and let marinate for 20 minutes flipping halfway through; set aside
Thinly slice 1 large head of bok choy and cut one medium sized red bell pepper into strips. Peel 2-3 carrots and thinly slice on a diagonal. Wipe 6 ounces of baby bella mushrooms clean and thinly slice. Slice 4 scallions on a diagonal and separate with whites from the greens. Lastly we’ll need 2 cups of shelled edamame
Heat a large saucepan over medium-high heat and add a tablespoon of olive oil; add in the bok choy and the carrots. Saute for about 7 minutes
Add the sliced mushrooms and red peppers into the pan and saute for 5 minutes; add in the edamame, scallion whites and half the salmon marinade
Cook for another minute or two and remove the vegetables to a large bowl
Wipe out the pan and add in the other tablespoon of olive oil
When the pan is hot, add in the salmon fillets. Cook for about 3 minutes and then flip Add in the remaining marinade and cook for 3-4 minutes until the thickest part of the fish can be easily pierced by a knife
For assembly, add the desired amount of cooked quinoa to each bowl along with a serving of vegetables, a salmon fillet and garnish with the green scallions and sesame seeds
Tools used to make this recipe
Architec Carving Board, Gripperwood
Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart
© Simply Sundays 2020
All rights reserved
Maple, Honey & Pecan Salmon
Seared Salmon Sandwich
One of my favorite fish to eat is salmon
I love it grilled, broiled, smoked and even raw as sushi
One of my favorite ways to eat salmon is seared and on a sandwich!
Lets start by making a remoulade sauce to go on our sandwich
Remoulade is a French mayonnaise based sauce or condiment and here is our take on one that we love to serve with this dish
We will need 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 teaspoon of dill (fresh or dry), 1 teaspoon of paprika, 1/2 teaspoon of cayenne and 1/2 teaspoon of Sriracha sauce
Place all ingredients in a bowl and whisk together
Place in the refrigerator to chill until being used
Now it’s time to work on the salmon
We have around a 1 1/2 pound filet of salmon
I like to feel along the center line of the fish for pin bones
Remove any that you find
We are trimming off the belly fat and the tail section (cook these up for your favorite pet)
I’m going to cut 4 even portions from this and save what’s left for another day
Place these in a sheet pan
We sprinkled these with a dry rub
Click the following link to make your own
Preheat your oven to 350 F
Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat
Once the pan is starting to lightly smoke, lay in your salmon filets
Sprinkle the back of the fish with a little more rub
Sear for 4 minutes
Gently flip the salmon
Place in the oven and cook another 4-6 minutes or until a knife easily pierces the thickest part of the fish
Remove and allow to rest for several minutes
While the salmon rests let’s work on toppings as well as the rolls
We will need 1 red onion, some lettuce and some tomatoes
Peel and slice the onion very thinly, cut the lettuce into serving sizes and slice up the tomatoes
Time for some roll maintenance!
We are using 4 ciabatta rolls
Slice them open, spread some butter on them and lightly toast in a pan
Now it’s time for assembly
For demonstration purposes we will do one
I’m confident you will do the rest!
Let’s start with a nicely toasted ciabatta roll
Spread some remoulade on the top and bottom
Next is some lettuce on the bottom
Time for a delicious salmon filet
Thinly sliced onions coming up next
And finally some tomatoes
Take a bite of this bad boy and I promise you will be hooked (pun intended)!
Enjoy!!!
Simply Sundays! ~ Seared Salmon Sandwich
Ingredients
For the remoulade
1 cup of mayonnaise
2 tablespoons of Dijon mustard
1 teaspoon of dill (fresh or dry)
1 teaspoon of paprika
1/2 teaspoon of cayenne
1/2 teaspoon of Sriracha sauce
For the salmon
1 1/2 pound salmon filet
2 tablespoons of olive oil
4 ciabatta rolls
1 red onion
lettuce
tomatoes
Directions
For the remoulade
In a bowl mix together 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 teaspoon of dill (fresh or dry), 1 teaspoon of paprika, 1/2 teaspoon of cayenne and 1/2 teaspoon of Sriracha sauce. Place in the refrigerator to chill until being used
For the salmon
Feel along the center line of a 1 1/2 pound salmon filet for pin bones. Remove any that you find. Trim off the belly fat and the tail section. Cut 4 even fillets from this and save what’s left for another day
Place these in a sheet pan and sprinkle with Southwestern Dry Rub. Preheat your oven to 350 F. Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat. Once the pan is starting to lightly smoke lay in your salmon fillets. Sprinkle the back of the fish with a little more rub
Sear for 4 minutes. Gently flip the salmon. Place in the oven and cook another 4-6 minutes or until a knife easily pierces the thickest part of the fish. Remove and allow to rest for several minutes
Peel and slice 1 red onion very thinly, cut some lettuce into serving sizes and slice up some tomatoes. Slice open 4 ciabatta rolls, spread some butter on them and lightly toast in a pan. Spread some remoulade on the top and bottom of the rolls. Add lettuce, salmon, red onion and tomatoes and serve
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
© Simply Sundays 2017
All rights reserved
Gravlax
Gravlax originated in Scandinavia
This is a method for salt curing fish
Basically the salt draws moisture from the fish delaying any decay or breakdown and essentially “cooks” the flesh while still maintaining the texture of the fish
Though this my have started as a preserving method, it is still used today and can be served like it’s cousin lox (brined cured salmon) with dill, capers, red onion and cream cheese
This happens to be a family favorite especially for my wife who loves gravlax or lox on bagels, baguettes or on its own!
The reason for using salmon or trout in this dish is your looking for an oily type of fish which can stand up to this curing method
We decided to use Steelhead Trout since it was available to us
We have 2 fillets, scaled, skin on that are around 2 pounds all together
I like to remove the excess belly fat as well as the tail portion
Some cooked tail and belly will never sadden your favorite household pet!
Try to keep the fillets even since they will cure on top of each other
Place one filet into a baking dish
Lets work on the curing blend
I’m going to go with my standard measurement here since you never know exactly how much fish your dealing with once you trim it all up
We will need 1/3 cup of kosher salt, 1/4 cup of sugar, 2 tablespoons of ground black pepper (restaurant style), 2 teaspoons of dry dill and 2 sprigs of fresh dill
Add all the dry ingredients into a bowl
Snip the fresh dill in as well
Whisk everyone together
Spoon the curing blend generously over the filet
Place the second filet on top of the bottom filet, thick side to thin side
Cover this tightly with tin foil
Top the fish with another dish over its center
Place a 5 pound weight in the center of the dish directly over the fish
If the dish is sliding around stabilize it with something like a wad of paper towel
You want the weight directly on the fish to help press the liquid out as it cures
Place the weighted, covered fish in the refrigerator for 24 hours (no joke, this is step one, so plan ahead)
Remove from the fridge and remove the weighted dish and tin foil
What you should see is liquid in the dish (we would have had more liquid but since I used a paper towel to stabilize the dish it soaked some up)
Remove the fish, drain the liquid and wipe the baking dish out
Add the fish back in flipped (keep track of how you removed it, this is important)
Put the foil and weighted dish back
Place the dish back in the refrigerator for another 24 hours
Repeat this again 2 more times 24 hours apart (yes, I’m serious), for a total of 4 days
On the fourth day remove the dish and remove a filet to a cutting board
I used an offset spatula to gently remove the curing blend from the fish
Then I rubbed it down with a paper towel
It’s okay if some of the seasoning stays on
Once cleaned up use a very sharp knife to thinly slice the Gravlax on an angle
Wrap up what you don’t use and refrigerate up to 2 weeks
Serve this with cream cheese, capers, thinly sliced red onion, lemon, fresh dill and your favorite bagel, baguette or crostini!
Enjoy!!!
Simply Sundays! ~ Gravlax
Ingredients
2 pounds of steel head trout (or salmon)
1/3 cup of salt
1/4 cup of sugar
2 tablespoons of ground black pepper (restaurant style)
2 teaspoons of dry dill
2 sprigs of fresh dill
Directions
Remove the excess belly fat as well as the tail portion from 2 scaled, skin on steelhead trout fillets. Try to keep the fillets even since they will cure on top of each other. Place one filet into a baking dish
In a bowl whisk together 1/3 cup of kosher salt, 1/4 cup of sugar, 2 tablespoons of ground black pepper (restaurant style), 2 teaspoons of dry dill, along with the fronds from 2 sprigs of fresh dill
Spoon the curing blend generously over the filet (reserve what’s left). Place the second filet on top thick side to thin side. Cover this tightly with tin foil. Top the fish with another dish over its center. Place a 5 pound weight in the center of the dish directly over the fish. If the dish is sliding around stabilize it with something like a wad of paper towel
Place the weighted, covered fish in the refrigerator for 24 hours. Remove from the fridge and remove the weighted dish and tin foil
Remove the fish, drain the liquid and wipe the baking dish out. Add the fish back in flipped (keep track of how you removed it, this is important). Put the foil and weighted dish back
Place the dish back in the refrigerator for another 24 hours. Repeat this again 2 more times 24 hours apart, for a total of 4 days. On the fourth day remove the dish and remove a filet to a cutting board. Use an offset spatula to gently remove the curing blend from the fish. Rub it down with a paper towel. It’s okay if some of the seasoning stays on
Once cleaned up use a very sharp knife to thinly slice the gravlax on an angle. Wrap up what you don’t use and refrigerate up to 2 weeks. Serve this with cream cheese, capers, thinly sliced red onion, lemon, fresh dill and your favorite bagel, baguette or crostini
Tools used to make this recipe
Architec Gripperwood Cutting Board
Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 Qt
© Simply Sundays 2017
All rights reserved