This is my new favourite salmon recipe. I changed this recipe slightly. I preferred to barbecue my salmon in a foil packet rather than cooking in a skillet with oil. I also steamed my broccoli.
I also halved the honey mustard mix since I was only making one salmon portion for myself. I added the honey mustard mixture in with the salmon before I cooked it on the barbecue with great results. Be careful not to cook at a super high temperature since there is honey in the mixture and it will blacken.
My halved mixture is:
2 Tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons honey
Pinch of onion powder
1/2 tablespoon soy sauce
I found this recipe on Pinterest. It lead me to a website dinneratthezoo.com
1 and 1/4 lbs of salmon, cut into fillets
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
1/4 cup honey
1 tablespoon soy sauce
1/4 teaspoon onion powder
1 tablespoon olive oil, divided use
2 cups of broccoli florets
Salt and pepper to taste
Optional: lemon wedges and chopped parsley
1. In a small bowl mix together the Dijon mustard, whole grain mustard, honey, soy sauce and onion powder.
2. Heat 1 teaspoon of oil in a large pan over medium high heat. Add the broccoli and cook for 3-4 minutes. Add 1 tablespoon of water and cook for 2-3 minutes more until water is evaporated and broccoli is tender. Season the broccoli with salt and pepper, remove it from the pan and place it on a plate.
3. Heat the remainng 2 teaspoons of olive oil over high heat. Season the salmon generously with salt and pepper.
4. Put the salmon in the pan and cook for approximately 5 minutes on each side. Brush the tops of the fillets with the honey mustard mixture and place sauce side down in the pan and cook for 1 minute more.
5. Add the broccoli back into the pan with the salmon and cook for 2-3 minutes more or until the vegetables are heated through. Drizzle the salmon and broccoli with remaining honey mustard mixture and serve. Sprinkle with chopped parsley and serve with lemon wedges if desired.
I have had this recipe for so many years. I’m not even sure what cookbook it came from. I have seen this salad with many different additions, crumbled bacon, sunflower seeds or raisins. I have also seen this salad with cubed cheese instead of shredded. This is a great recipe to make your own by adding the flavours/textures your family likes.
Below is the full dressing recipe, but I have cut it in half. I seem to be the only one who eats this salad, so I don’t like to make a whole massive bowl of it. I just add enough broccoli, cheese and onions to last about 2 days. I also find that the dressing has a lot of sugar in it. To make it less sweet….add less sugar.
Fill a bag and a half of broccoli spears
Medium red onion, diced
Grated cheddar or marble cheese
3/4 cup sugar
1 cup mayonnaise
2 Tbsp vinegar
1. Cut up broccoli and onions. Mix together with the grated cheese.
2. Mix together the sugar, mayonnaise and vinegar. Add dressing to the broccoli and let sit for about a day.
Halved dressing recipe
6 Tbsp sugar (I add 4 Tbsp)
1/2 cup mayonnaise
1 Tbsp vinegar
I found this great recipe from an old Canadian Living magazine.
If you have a food processor, this spread is super easy and fast to throw together. I used white kidney beans since I could not find cannellini beans.
This spread is much like a hummus consistency. Pack up some chopped up veggies and some pita and enjoy a lunch full of protein and fibre.
1 1/2 cups broccoli florets
1 can (540ml) cannellini beans or white kidney beans, drained and rinsed
1 cup shredded old cheddar cheese
1 clove garlic, minced
3 Tbsp olive oil
3 Tbsp lemon juice
1/4 tsp each salt and pepper
9 cups vegetable crudités (baby carrots, celery, sweet pepper)
3 whole grain Greek-style pitas, cut into wedges
1. In a saucepan of boiling salted water, cover and cook broccoli until tender-crisp, about 2 minutes. Drain and chill in cold water, drain well. Transfer to food processor.
2. Add beans, cheddar cheese, garlic, oil, lemon juice, salt and pepper; purée until smooth. To take along, divide dip, vegetables and pitas among resealable containers.
I found this recipe in The Cook’s Illustrated Cookbook. I took it out from the library, but seriously 2 weeks just isn’t enough time for this gigantic book! I am glad I found this recipe though, since I LOVED it!
I made the sauce ahead of time and kept it in the fridge until I was ready to use it later at dinner. The sauce calls for 1/8 teaspoon of red pepper flakes. I used 1/4 teaspoon, but next time I would add 1/2 to 1 teaspoon as it needed more heat.
I also used 2 red peppers. I did not weigh my broccoli to see if it measured 10 ounces. I used 2 stalks. The recipe states it serves 4 to 6, but my husband and I gobbled the whole thing up between the two of us!
I served my stir fry with basmati rice and marinated teriyaki chicken.
3/4 cup coconut milk
1/4 cup water
3 tablespoons smooth peanut butter
3 tablespoons fish sauce
1 teaspoon grated lime zest plus 1 tablespoon juice
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes
1 tablespoon plus 1 teaspoon vegetable oil
1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch strips
10 ounces broccoli florets, cut into 1-inch pieces
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1. FOR THE SAUCE: Whisk all ingredients together in small bowl until smooth.
2. FOR THE VEGETABLES: Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add red pepper and broccoli and cook, stirring every 10 to 15 seconds, until just barely tender, about 2 minutes. Clear center of skillet; add remaining 1 teaspoon oil, garlic, and ginger and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Reduce heat to medium-low and stir in sauce mixture. Simmer to heat through and blend flavours, about 1 minute. Serve immediately.
This is a great stir-fry!! Next time I make this I would add more crushed red pepper as I found the taste a little bland. This recipe was taken from Better Homes and Gardens “New Cookbook”.
3 ounces rice sticks or rice noodles or thin vermicelli, broken
12 ounces skinless, boneless chicken thighs or breast halves
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 teaspoons cornstarch
1 teaspoon chile oil or 1/2 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1 tablespoon cooking oil
2 medium carrots, cut into short strips or thinly sliced (1 cup)
2 cups broccoli florets
1 red or green sweet pepper, cut into 1-inch strips (1/2 cup)
1/4 cup cashew halves or peanuts
1. In a saucepan cook rice sticks or rice noodles in boiling water for 3 minutes. (Or cook vermicelli according to package directions.) Drain; set aside and keep warm.
2. Cut chicken into thin, bite-size strips. For sauce, combine broth, soy sauce, dried basil (if using), cornstarch, chile oil, and turmeric; set aside.
3. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add carrots to wok; cook and stir for 1 minute. Add broccoli; cook and stir for 2 minutes more. Add sweet pepper; cook and stir for 1 1/2 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from centre of wok. Stir sauce; add to centre of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil (if using). Cook and stir for 2 minutes or until heated through. Serve over rice sticks; sprinkle with cashews.