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HERB ROASTED SALMON + kale chard caesar salad

August 17, 2019

I grew up in the Pacific Northwest, so I have a deep love for salmon. I realize now living in Texas how truly spoiled I was to have fresh wild caught salmon at my fingers tips. My absolute favorite salmon is the Copper River King Salmon that appears around late spring/summer months.

“Every year (May – September) king, sockeye and coho return to the Copper River to make the arduous 300-mile migration up the turbulent waters in order to spawn. Because the Copper River is so long and steep (gains an average elevation of 12 feet per mile) these fish must pack on sufficient fat reserves to fuel their epic journey–resulting in salmon that is rich in heart- healthy omega-3 fatty acids and flavorful oils.”

CopperRiverSalmon.Org

Copper river king salmon oozes fat and literally melts in your mouth. This fish is also very odorless and only needs salt & pepper to let the natural flavors shine. I had the opportunity to have an overwhelming supply of this fish when I lived near Oregon. My husband’s uncle is a fisherman and dropped of pounds of this gold at our doorstep regularly. Boy was I spoiled! The funny thing is my husband did not like salmon at the time, so I got this delicious fish ALL to myself! Today my husband still gets sad over this lost opportunity now that he enjoys salmon. Copper river king salmon is very expensive but if you ever see it I highly recommend you splurge and savor this delicious seasonal salmon, best money spent in my opinion!

Now that I am in Texas my salmon expectations have had to adjust a little. I continue to buy wild salmon because I do believe it has superior benefits and taste to farm raised. My local Whole Foods will carry wild king salmon and I have also purchased Trident Seafood’s frozen wild salmon sold at Costco or Trader Joe’s frozen wild sockeye.

For this recipe, I used the Trident Seafood’s frozen wild salmon but any type of fresh or frozen salmon will do for this recipe. I find previously frozen salmon can be less desirable than fresh so I really like this recipe, all the fresh herbs add a lot of flavor.

This recipe not only adds a wonderful herb taste to the salmon but it comes together in under 15 minutes and only requires minimum of 3 ingredients; herbs, butter & salmon!

I especially enjoy this salmon over the kale & chard caesar salad! Tossed in the creamiest yogurt-based caesar dressing and pecorino cheese, YUM! This salad & salmon combo really makes the healthiest weeknight meal. Omega-3 fats from the salmon and all the nutrient-dense vitamins, minerals and phytonutrients like iron, calcium and fiber from the dark leafy greens. Best part is this meal whips up quick and the salad makes enough for leftovers! Kale and chard both hold up super well with dressing. You can prep a big bowl of this salad, store it and it will still be crunchy tomorrow.

HERB ROASTED SALMON RECIPE:

You can use really any extra fresh herbs you have on hand; basil, parsley, cilantro, thyme, rosemary, dill, chives, etc….all combos work but I only choose about 3 herbs to use at a time. My favorite combo is fresh dill, chives and parsley.

Herbs: dill, parsley & basil

In a oven-safe pan like stainless steel skillet or cast iron add the butter and herbs and place into 425 degree oven for about 5 minutes until the butter is melted and herbs are sizzling in the butter but not burnt.

Make sure to thaw your salmon if previously frozen. Once butter is melted place thawed salmon skin side up and return to the hot oven for another 4-5 minutes.

Carefully remove the hot pan out of the oven and gently pull away the salmon’s skin. It should pull away fairly easy if not return salmon to oven for another minute or two.

Once the skin is removed, season salmon with salt and pepper. Flip salmon over and season again. Return salmon back to oven for another 3 minutes or until done depending on the thickness of your filet. You should see some white fat oozing out and filet glistening.

Remove from oven once cooked through and finish with extra fresh herbs. Feel free to spoon the extra herby-butter over the salmon before serving. I find this cooking method keeps the salmon very moist.

For a variation of this recipe, I used What’s Gaby Cooking All Things Seafood seasoning sold at Williams Sonoma. This Herb rub is great if you don’t have fresh herbs on hand or maybe only 1-2 fresh herbs this seasoning can give a boost of flavor if needed, but not necessary.

If you have extra caesar dressing, try my recipe for Crispy Caesar Sprouts!

If you try out this recipe, please use #platefulnutrition, I love seeing your creations!!

Dinner Food Main Dish

CRISPY CAESAR SPROUTS

May 15, 2019

Crispy sprouts are amazing! This dish can turn any brussel sprout hater surprisingly around. Just ask my husband, who requests this side dish weekly now.

No mushy spouts here. These little cabbages get roasted in the oven at a high temp until the leaves get dark and crispy.

Now to make these sprouts even better they get tossed in a delicious Caesar dressing for the best ever brussel sprout recipe! It’s just like Caesar salad but better because its tossed with crispy warm sprouts and the dressing is simple and healthy – not the usual Caesar dressing.

The Caesar dressing is a creamy vinaigrette made with no eggs or mayo instead Greek yogurt provides the creaminess while also giving you extra nutrition boost of protein and probiotics!

Sprouts are bursting with vitamins and minerals. Like vitamin K which supports bone health and vitamin C, an antioxidant that helps immunity, tissue repair and increases the absorption of iron. In just 1/2 cup the following nutrients meet 81% vitamin C, 8% fiber, 137% vitamin K and 12% omega-3 of your daily recommended needs.

How to Make Crispy Brussel Sprouts:

Preheat oven to 450.

On a rimmed baking sheet toss trimmed and halved sprouts with olive oil, salt & pepper.

Bake sprouts for 20 minutes until leaves are crispy. Shake baking sheet a few times during roasting process to ensure even cooking.

While sprouts bake, prepare the Caesar dressing. In a small bowl whisk together full fat plain Greek yogurt, dijon mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste. Slowly whisk in olive oil. Add Parmesan cheese, salt and pepper. Set aside.

When sprouts are all golden and crispy remove from oven and toss with Caesar dressing. Finish with freshly grated Parmesan cheese and parsley.

Show off your cooking skills and make sure to use #Platefulnutrition so I can see your creations!