It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
This month I was assigned Where Is My Spoon? written by Adina. Adina has an incredibly magnificent entrance into the culinary world, at least in my opinion! When she moved to Germany with her husband she didn’t cook because she “couldn’t even boil an egg.” In all honesty though, boiling an egg isn’t necessarily the easiest thing to do if you’re easily distracted… She learned to cook by reading through a cookbook in a new language! I mean, how impressive is that?!
When I received my assignment in my email I forced myself to decide on a savory dish. I felt like I was drowning in a wonderful world of sugar and needed to grab a life vest. I was beginning to regret my decision when I found Carrot Cupcakes with Blueberry Frosting and White Chocolate Apricot Cheesecake. If I hadn’t done Nectarine Caprese Salad last month for SRC I would have definitely gone with her Strawberry, Nectarine, and Quinoa Salad.
Ultimately, I decided to pick a dish that was fresh and light, Lime Crusted Salmon. Adina served it with sweet potatoes and peas. I decided to go with it! I hadn’t had peas in a long time and it reminded me of how much I enjoy the sweet veggie. Turns out I learned that my husband and 10 month old like them, too! Growing up, my favorite way to eat them were atop mashed potatoes. Turns out they complement sweet potatoes, too. A big thank you for introducing me to a new weeknight favorite!
Lime Crusted Salmon
- 2/3 lb salmon filet
- 1 1/2 tbsp butter, softened
- 2 tbsp panko
- 1 lime, zested and sliced into wedges
- Preheat oven to 400 degrees F. Lightly grease a baking dish.
- Combine butter, panko, lime zest, and S+P. Spread over fish.
- Place salmon in the baking dish and surround with lime wedges. Bake 12-15 minutes, or until the fish is flaked easily with a fork.
Mashed Sweet Potatoes
- 2 sweet potatoes, peeled and cubed
- 1 tbsp butter
- Place potatoes in a medium pot. Cover with water and season generously with salt. Bring to a boil and cook until potatoes are fork tender. Drain.
- Using a potato masher, mash the potatoes with the butter. Season to taste with S+P.
Peas with Mint
- 1/2 10 oz bag frozen peas
- 1/2 tbsp butter
- chopped mint, to taste
- Cook peas according to package directions, or as desired.
- Toss with butter, mint, and S+P to taste.
*These recipes are modified from Adina at http://www.whereismyspoon.co/salmon-with-lime-crust/*
To see the other bloggers who participated in The Secret Recipe Club this month click here:
My favorite thing about the many blogging groups I’m in, besides the feeling of community and support, is that they give me direction. I like having a “homework assignment” to help inspire a new recipe or give me that push I needed to cross something off the culinary bucket list.
That being said, when I saw the theme for today’s Sunday Supper hosted by T.R. of Gluten Free Crumbley, I’d already had my recipe conveniently in the oven! Unfortunately, it wasn’t a success.
I’d never worked with puff pastry before and while I let it thaw ahead of time the dough remained raw in the center around the salmon. I felt like a contestant on Chopped praying to my oven to cook. After multiple trips in the oven the puff pastry wasn’t getting any closer to being cooked and I didn’t want to compromise the salmon. We loved the salmon and cream cheese filling so much that I knew I’d be giving it another try.
I thought about trying the recipe using seamless crescent roll dough, but I didn’t know if the salmon would cook through in time so instead I turned to my Sunday Supper family for advice. Stacy of Food Lust People Love asked if my fish was cold. The answer was yes. As was the cream cheese center. I made the recipe again the next week while the baby arugula was still good. I let the cream cheese come to room temperature, left the salmon out on the counter for 30 minutes, and more thinly rolled out the puff pastry. Success!
Salmon in Puff Pastry
- 1 sheet frozen puff pastry, thawed according to package directions
- 2 skinless 6-8 oz salmon filets
- 1/3 C cream cheese, at room temperature
- 1/3 C chopped baby arugula
- Preheat oven to 400 degrees F. Lightly grease a baking sheet.
- Roll puff pastry to 1/8″ thickness.
- Mix cream cheese and arugula, season to taste with S+P.
- Place one salmon filet in the center of the puff pastry and season with S+P. Spread the cream cheese mixture top of the salmon. Top with the other piece of salmon. Fold the puff pastry over the top of the fish, trimming any excess.
- Transfer the fish to the prepared baking sheet and spritz with cooking spray (optional).
- Bake for 30 minutes, or until puff pastry is golden and fish is cooked through.
*This recipe is adapted from The Illustrated Kitchen Bible*
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I have one more (at least to date) #10DaysofTailgate sponsor bonus feature for you today.
Today we’re using El Diablo Jalapeno Mustard in place of Dijon in one of Bobby Flay’s recipes. And thanks to Gourmet Garden I don’t have to grate the ginger myself!
My husband has a man crush on Bobby (yes, we’re on a first name basis over here… okay, maybe we’re not.. but we can pretend!) and this recipe looked like the perfect way to polish off the frozen salmon in my freezer. And the perfect way to use some of the wonderful Hot and Spicy Mustards from El Diablo. I imagine that the Mango flavor would work perfectly in this dish, but as I’m allergic to mango I opted for the Jalapeno flavor. It added a great bite to the salmon and complimented the ginger pretty well!
Judge all you want, but frozen fish is a great option. Especially now that we don’t live down the street from a seafood market. Or by the sea. I also love that buying frozen seafood means that it won’t go to waste. I can’t tell you how many times we’d purchased fresh fish to find that something else came up and it went bad before I cooked it up.
Brown Sugar Honey Mustard Glazed Salmon
- Preheat oven to 425 degrees F.
- In a small saucepan over medium heat melt butter into brown sugar and honey. Remove from heat and whisk in soy sauce, olive oil, mustard, and ginger.
- Place salmon in a baking dish and brush with the glaze. Bake 8-10 minutes, or until salmon is cooked through.
*This recipe is adapted from Bobby Flay at http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe.html *
Disclaimer: I received El Diablo Hot and Spicy Mustards and Gourmet Garden herb pastes through the #10DaysofTailgate event, however all opinions are my own.
Remember that Not Ketchup I used in my Maize & Blue Chicken Salad for #10DaysofTailgate?
And remember how I said one of the things I had planned for my bottle of Blueberry White Pepper Not Ketchup was a salad dressing?
Well I did just that!
But I didn’t use it to top just any boring old salad. I used it to top Salmon Cakes (that were placed lovingly onto a salad bed)!
I apologize for the horrendous photograph – I’m still struggling with taking food photography in the new house at night.
Salmon Cake Salad
Ingredients for Salmon Cakes:
- 3 8 oz salmon fillets
- 1 lemon, quartered
- 1 tbsp sea salt
- 1 tbsp peppercorns
- 1 1/4 C panko, divided use
- 2 tsp olive oil
- 2 eggs, beaten
- 1/4 C red onion, diced
- 1 tsp dried dill
- 1 tsp paprika
- 1 tsp Kosher salt
- 1/4 tsp black pepper
- 1 tsp dried parsley
Ingredients for Salad Dressing:
Steps for Salmon Cakes:
- Place salmon in a large skillet with high sides. Cover with water and add the lemon, sea salt, and peppercorns. Bring the water to a simmer and poach salmon 10 minutes.
- Preheat oven to 325 degrees F. Grease a baking sheet with non-stick cooking spray.
- In a large bowl, flake the salmon fillets, discarding any skin and bones. Gently mix the salmon with the beaten eggs, 1/4 C panko, onion, dill, paprika, S+P. If the mixture is too wet add a little more panko. If the mixture is too dry add another egg.
- Mix together 1 C panko with the parsley in a shallow dish.
- Form salmon mixture into 8 equal sized patties. Coat in the panko and parsley and place on prepared baking sheet.
- Bake 15-20 minutes.
- Serve on top of your favorite salad mix.
Steps for Salad Dressing:
- Whisk together salad dressing ingredients.
*The salmon cake recipe is adapted from Cheryl at http://www.cherylstyle.com/simple-food-recipes/dinner-recipes/panko-breaded-baked-salmon-cakes-recipe/ *
Disclaimer: I was provided a bottle of Blueberry White Pepper Not Ketchup through the #10DaysofTailgate event, however all opinions and statements are my own.
Today is our 4th anniversary!
We didn’t have any big plans for this year – Stuart is going off on a 30 hour adventure race tomorrow and a trip anywhere was going to be out of the question anyway being one month from my due date. We thought about taking the day off from work and going to the beach, but that idea became vetoed when I was placed on bed rest a month ago. (Turns out today’s weather forecast would’ve kept us inside regardless!) And I’m not making anything fancy from the couch.
So for this honorary blog post, I’m going to share with you a kitchen adventure we took for our 2nd anniversary. Making souffles!
I picked out a savory side dish to go with our salmon and he picked out dessert. And funnily enough, we ended up making each others dish. We didn’t plan it that way, but that’s just how the kitchen tango worked itself out.
My potato souffles were made in ramekins instead of the potato skins. If I remember correctly we struggled at removing the potato from the skin.
For dessert Stuart picked Orange Souffles that were made in the orange rinds! We didn’t puncture the rind on this recipe, and even had extra filling to do two ramekins in addition to the 6 oranges. We had a couple of blow outs but managed to save 3 beautifully souffleed desserts.
Fish, although easy to cook, isn’t an easy thing for me. I never seem to crave it, and always prefer the fish I get at the local restaurants around here. But I do make an effort to keep a packet of frozen salmon filets in my freezer.
I typically find an Asian inspired flavor when it comes to salmon and this one caught my eye. I served it with quinoa. Quinoa is a great alternative to rice and is gluten free! It can be prepared the same way you prepare rice, using a 2:1 liquid to grain ratio. This go around I tested that method even further by using my rice cooker. I find using small kitchen appliances reduce my likelihood of burning and ruining my grains. The quinoa was a little too al dente so next time I’ll add just a touch more liquid. To give the quinoa a little extra flavor, I like to cook mine in chicken stock instead of water. It is also important to rinse the grain before cooking.
Our vegetable during this evening were boiled carrots, but they were such a last minute decision that they didn’t make the presentation plate! I apologize for the photo quality of this dish… I feel my food photography has taken multiple steps backwards with the time change. The windows in my house do not let in a lot of light, and now I have no hope of natural light as it’s dark before I even leave the office!
Asian Slow Roasted Salmon
- 4 salmon filets
- 2 tbsp sesame oil, plus more for brushing
- 1/4 C soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp grated ginger
- 2 tsp minced garlic
- 1 tsp cornstarch
- Preheat the oven to 300 degrees.
- Place salmon skin side down on a foil lined baking sheet. Brush salmon with sesame oil and season with pepper. Bake 25-30 minutes, or until salmon flakes easily with a fork.
- Over medium heat whisk together soy sauce, sesame oil, vinegar, ginger, and garlic. Bring glaze to a simmer. Whisk in cornstarch until the glaze is smooth and reaches desired thickness.
- Drizzle glaze over cooked salmon and serve with grains and vegetables.
*This recipe is adapted from Riley at http://www.mydailymorsel.com/2013/06/17/asian-slow-roasted-salmon/*
Ideally we have seafood once a week and I always have a package of salmon filets in my freezer. If I can’t get to the fish market or forgot to plan our seafood meal of the week this recipe is my easy go-to as I always have the ingredients on hand – and you probably do too!
Pecan Crusted Salmon
- 2 6oz filets of salmon
- 2 tbsp Dijon or Honey mustard
- 1/8 C chopped pecans
- 1/8 C panko bread crumbs
- 1/8 C shredded Parmesan cheese
- Olive oil, for drizzling
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- Mix together pecans, panko, and parmesan.
- Spread mustard over the flesh of each filet. Crust with pecan mixture, pressing down lightly to stick. (You may have some left over) Drizzle with olive oil.
- Bake 15 minutes or until fish is cooked through and flakes easily with a fork.
Update May 2017: While this electronic update is occurring end of February 2018, these updated photos are from May 2017! This salmon recipe is so simple and an easy weeknight dinner it’s on our relatively regular recipe rotation. (It’s hard to really have a set recipe rotation when you’re a food blogger – even a casual food blogger!) This salmon pairs well with any vegetable side dish your heart desires.
Mexican Monday took a back seat this week for a Spanish cousin to shine through.
Of course, I could pretend I just made this dish some other day of the week and find a decent photo of a past Mexican Monday, but then I’d be out of a personal back story to the dish!
I was not about to have a repeat of last week where we ate out way too much, so I “forced” Stuart to help me create our weekly “Everson Menu”.
“What do you want for Mexican Monday?”
“That’s not Mexican….”
Stuart’s favorite Food Network star is Bobby Flay and we record Bobby Flay’s Barbecue Addiction. There was an episode last year in which Bobby had a grill the size of a breakfast table and a paella pan to cover it up. He made the largest (and most expensive) paella I’d ever seen. So for a year Stuart’s been wanting to try Paella.
Most traditional Spanish Paellas involve Mussels or other shellfish, which I am allergic to. I don’t know why it took me a year to realize that I can put whatever I want into the recipe, it’s my kitchen! So I finally gave in to his craving. I read a few recipes and articles about paella and created my own rendition.
Unfortunately I wasn’t able to find authentic Spanish paella rice, but the cooking method reminded me of risotto, so I compromised and used risotto rice. (Sorry!) I also couldn’t find authentic Spanish chorizo, so I kept the casing on Mexican chorizo, sliced it into rings and cooked it. I also opted to use salmon as my seafood choice.
- 2 tbsp olive oil
- 1/2 large onion, diced
- 1/2 large red bell pepper, diced
- 2 cloves garlic, minced
- 1 C Arborio rice
- 1 tsp paprika
- 1/2 tsp tumeric
- 1 large tomato, chopped
- 1/4 C white wine (optional)
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 – 1 1/2 qt chicken stock
- 2 links chorizo, sliced into rings
- 6 oz salmon, cubed
- In a large pot bring stock to a boil, reduce heat and let simmer.
- In a large, non-stick skillet, saute onion and pepper in olive oil. Season with salt. When the onion is translucent add the garlic, rice, and seasonings. Stir with a wooden spoon. When rice is slightly toasted and everything is yellow add in the chopped tomato.
- Deglaze the pan with white wine, if using, or a ladle of stock.
- While waiting for the wine to evaporate, start cooking the chorizo in a separate skillet. Remove from pan and cook the salmon in the same skillet.
- Add 1-2 ladle-fulls of stock at a time to the rice, stirring constantly. When the liquid is absorbed, repeat the process until the rice is cooked through. This will take approximately 15 minutes.
*This recipe was inspired by http://foudefoodmtl.com/eatsathome/shrimp-and-chorizo-paella and http://mongoliankitchen.com/salmon-paella/*