Here is a 30 minute dish you seriously don’t want to miss out on! This salmon is one of the best I’ve ever had (and yes, I like this more than the other salmon recipe I just posted – that one is also delicious and I will continue to make it, but this one is unquestionably amazing. Also, I never thought I’d say this, but I like this just as much as the one I labeled “The Best Salmon I’ve Ever Eaten.” I didn’t think I would ever find an equal). It might have a little something to do with the fact that I’m obsessed with balsamic vinegar and the depth of flavor it has once it has simmered down, into that heavenly, deeply hued, slightly tart, slightly sweet, glaze of pure joy. But truly, there is more to this than just the balsamic vinegar. This glaze also contains white wine, dijon mustard, honey, fresh rosemary and garlic. So, just imagine for a moment the glorious flavors those six ingredients can create together. You might just catch yourself sipping spoonfuls of the sauce, or at least wanting to. It’s funny, my 5 year old daughter is becoming quite the little foodie herself, while I was snapping pics she kept inching over trying to taste more of the sauce, saying things like “this is my favorite sauce ever!” and “I really just love this sauce.” I was so proud when I saw that she and my picky 3 year old finished off their half serving of salmon I plated them. That’s when you know a recipe is good :).
If you, like me, don’t drink wine and only use it for cooking, you can simply pour the remainder into ice trays and freeze it into individual cubes to reserve for a later cooking use. Enjoy!
Balsamic Rosemary Glaze
1/2 cup balsamic vinegar
1/4 cup white wine
2 Tbsp honey
1 Tbsp dijon mustard (I like Emeril’s)
1 Tbsp chopped fresh rosemary, divided
1 cloves garlic, finely minced
4 (6 oz) salmon fillets
Salt and freshly ground black pepper
2 tsp canola oil, divided
Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 – 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don’t rest it in a hot oven, you don’t want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.
This is the easiest way to make salmon in foil. It is baked over a bed of asparagus. You infuse your salmon with lemon, onion and dried oregano for a richer flavor. Gluten-free, paleo, and low-carb!
Oh Gosh, do you believe it is already June? I said to my husband yesterday that it feels like this year has just been flying by. I guess every year we feel the same way, right? I hope I can have time to do all the things I am still planning to do this year. I better run…
This weekend was very wet here. Saturday and Sunday were raining a lot and for this reason we spent most of the time inside the house. But we used this time to do something very useful and necessary: spring-cleaning. Yes, I know spring is almost at over, but like they say “better late than never”. So, we cleaned all the cabinets, closets, bathrooms… We mopped, vacuumed, washed the BBQ and the patio set and removed all the dust. I have to say that I felt so good after all this cleaning. I always clean the house, but honestly I don’t deep clean my home every single month. I mean it is not necessary since we are very organized and it is only me and my husband at home.
But one of the reasons we were so motivated to do a big cleaning is that my family is coming to visit us this Wednesday (tomorrow) for the first time and they will be here for 3 weeks. I am SO excited. I can’t even express how much. On Thursday we are going to Montreal to visit my in-laws and probably we will stay there for one week. Actually we are going to be at my husband’s family’s cottage and enjoy the lake. I can’t wait. Then, we will be back in Toronto and visit the CN Tower, aquarium, museums, Toronto Island, lots of parks, few farms and of course Niagara. Summer is going to be good!
2 salmon fillets (It is about 4 once each)
1 tbsp (15ml) extra-virgin olive oil
Salt and pepper
1 tsp dried oregano
16 Asparagus spears
2 (40g) slices of onions
4 slices of lemon
1 tsp Fresh Parsley, chopped
Preheat oven to 400F.
In a medium bowl, place the two pieces of salmon; pour 1 tbsp olive oil and sprinkle salt, pepper and dried oregano.
Cut two sheets of foil. It has to be big enough to wrap the salmon and asparagus.
First place asparagus (about 8 spears) on the sheet of foil.
Layer fillets over asparagus.
Then top each with about 2 onion slices and 2 lemon slices.
Wrap sides of foil inward over salmon then fold on top and bottom of foil to enclose.
This week turned out to be quite busy again, and it’s during the weeks like this one that I love simple weeknight dinners, such as this Asian salmon and noodles. You might have noticed that this pasta dish is strikingly similar to my recent recipe for spicy Asian noodles with mushrooms and snow peas, including the trivia that I manually counted 60 snow peas. In fact, the only difference between these two recipes is the presence of salmon in our today’s dish. The fact that I am this non-creative with the today’s recipe underscores how tired and short on time I am this week.
The salmon and noodles cooked Asian style that you see on the photos are so flavorful, that this dish quickly became a favorite in and outside of our home! And, it take such a short time to make this that I’ve been feeding this dish to my family LOTS of times. I am surprised they are still not tired of it. So, I know your family will love this recipe if you like good Asian food! And, like it should be on a busy weeknight, the recipe is quick, easy and requires no mental power!
Salmon is seared, then broiled with a little bit of honey and soy sauce just for the right amount of time, then it is left to sit on the counter, covered, to continue cooking. As a result, the salmon comes out full of flavor, soft and juicy. I don’t tolerate overcooked salmon (which can be dry and flavorless), so in this recipe your salmon will be perfect! Asian-style noodles with vegetables complete picture perfect for this easy-to-make weeknight dinner!
Ingredients for noodles:
1 tablespoons cooking oil
5 green onions, chopped
1 tablespoon sesame seeds
7-10 regular button mushrooms, sliced, or 1 Portobello mushroom, sliced
1/4 cup soy sauce
1/4 cup honey
1/4 cup chicken stock
1 or 2 tablespoons sesame oil
1 teaspoon Sriracha sauce (substitute with any other hot sauce if you don’t have Sriracha)
60 snow peas, ends trimmed (sorry, I didn’t have a scale, so I counted them :)). I think it’s about 2 or 3 cups
1/2 lb pasta, preferably Fettuccine (half a pound)
Ingredients for salmon:
2 tablespoons cooking oil
1 pound salmon
salt & pepper
1 tablespoon honey
1 tablespoon soy sauce
Heat cooking oil in a large frying pan on medium heat. Add chopped green onions and sesame seeds and saute for 2-3 minutes. Add sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat, and add soy sauce, honey, chicken stock, sesame oil, Sriracha – mix everything well to combine.
In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.
In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.
Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.
You can find complete recipes of this Asian salmon and noodles in juliasalbum.com
THIS RECIPE FOR WHOLE30 GRILLED SALMON WITH AVOCADO SALSA HAS BEEN PINNED ALMOST 2 MILLION TIMES! HAVE YOU TRIED IT?! IT’S A MUST MAKE AND MY VERY FAVORITE RECIPE ON THE COOKIE ROOKIE. ENJOY!
my favorite things to post are easy and delicious recipes. this one is easy, delicious AND healthy. its so flavorful that you’ll really have to wonder how it could be soo good for you. Whole30 Grilled Salmon with Avocado Salsa might just be my favorite recipe on my entire site.
my friend Bre mentioned on Instagram that she would like me to find a Whole30 approved recipe to post. she is currently participating in and leading a Whole 30 group for January. after doing some research, i found out that Whole30 is a program of stripping certain foods like sugar, grains, dairy, and legumes from your diet completely for 30 days. i have heard a lot of people mentioning this lifestyle change lately. you can find out more by clicking HERE. i’m not currently participating in the program (could you tell from the apple pie cupcakes i posted last weekend?), but i’m always looking for healthy and delicious recipes. when recipes taste like this one, it is easy to live a healthy lifestyle. its all about flavor.
the other thing that’s easy to love about this recipe is how simple and quick it is to prepare. we grilled the salmon on our panini grill (its currently 20 degrees in saint louis…so we weren’t about to grill outside). simple and quick. the salmon gets a rub of some delicious spices, and the avocado salsa is quick and sooo flavorful. fresh and delicious. we even grilled up a little salmon for mr. dill, you can see it in the upper corner of the picture. he was more than thrilled.
2 lbs salmon, cut into 4 pieces
1 tbs olive oil (I used light extra virgin olive oil)
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1/2 tsp ancho chili powder
1 tsp black pepper
For the Avocado salsa:
1 avocado, sliced
1/2 small red onion, sliced
Juice from 2 limes
1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
Salt to taste
Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
refrigerate for at least 30 minutes.
Pre-heat the grill.
You can find complete recipes of this WHOLE30 GRILLED SALMON WITH AVOCADO SALSA RECIPE in thecookierookie.com
This copycat Szechuan Shrimp and Broccoli recipe is ridiculously tasty and ready in just 20 minutes. Skip the restaurant and whip up this healthy dish at home!
Since I was a little pipsqueak, I’ve been positively cuckoo for Chinese food. My parents owned a small storefront, nestled next to the most AMAZING Chinese restaurant. Growing up amist a sea of chain restaurants, this family-owned gem was our favorite spot and one of the few places all six of us could agree on.
Years later, I’ve yet to find a replacement. There’s just no topping it! I can’t even find a restaurant that comes close at this point, so for the past few years I’ve sadly given up on Chinese food.
To say I miss it is the understatement of the century.
Naturally I was long overdue for a little take-out fake-out action in my kitchen, and I’m seriously embarrassed that I hadn’t gone this route earlier! The result was nothing short of fantastic.
I mean, we licked our plates clean. Quite literally, in fact!
1/4 cup sweet chili sauce
2 TBSP reduced-sodium GF soy sauce
2 TBSP seasoned rice vinegar
2 cloves of garlic, minced (approx. 1 tsp)
2 tsp cornstarch (optional!)
1 tsp Sriracha chili sauce
1/2 tsp crushed red pepper flakes
1/2 tsp freshly grated ginger
1-2 tsp sesame oil, for stir-frying
1 lb peeled and cleaned shrimp, tail on
1/2 lb chopped broccoli
1/4 cup chopped green onion
1 tsp sesame seeds
FEELING FIERY? Use extra Sriracha and red pepper flakes to amp up the heat as desired.
Thaw shrimp if using frozen.
In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and ginger. For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside.
Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
Add broccoli and stir fry for a few minutes until tender.
We make this delicious Seafood Linguine two or three times a year; almost always to mark a special occasion such as a birthday, Christmas or a family celebration. It isn’t difficult to make and we usually all gather in the kitchen with a glass of wine and everyone pitches in to help.
You can vary the seafood to suit your own tastes; we always have lobster, scallops and shrimp but will sometimes add crab meat and chunks of salmon or a white fish. Just put in a variety of seafood your family enjoys and it will be perfect!
A reader pointed out that I still had the shallots and garlic (along with the scallops) in the pan. Which is not as the recipe was written. She was just very sweetly asking for clarification.
To clarify, you are indeed supposed to move them to a bowl to avoid overcooking. Although when I took the picture above, I must have been a little lazy as I obviously hadn’t as yet moved them. I am so sorry for any confusion.
500g (1 lb) Linguine pasta
⅓ cup butter
2 large shallots, finely diced
2-3 cloves garlic, finely minced
1½ cups whipping cream (35% milk fat)
½ cup freshly grated Parmesan cheese
2 Tbsp chopped parsley
1 can frozen lobster pieces, thawed and broken into pieces (alternately, you could use a cup or so of fresh
cooked and cut up lobster meat.)
12 -15 large scallops, foot removed
2 cups frozen, pre-cooked shrimp, thawed
salt and pepper to taste
Melt butter in large frying pan.
Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.