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.
This recipe is so easy and it’s super good. I found it on Pinterest. The original website is http://ifoodreal.com/clean-eating-baked-thai-salmon-recipe/.
I used one salmon fillet and added as much Thai sweet chili sauce as I wanted. I did not use cooking spray as my salmon had the skin on the back.
6 x 6 sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup plus 2 tbsp Thai sweet chili sauce, divided
2-3 tbsp green onions, chopped
1. In a large baking dish, lay down salmon fillets in a row. Each fillet-sprinkle with a pinch of salt and top with 1 Tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinade in the fridge for at least 2 hours or overnight is the best (up to 24 hours)
2. Turn on oven’s broiler on High and position top rack 5″-6″ below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
3. Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.
Tired of your plain salmon? You HAVE to make this recipe! It’s super easy and full of flavour.
I served my salmon on a bed of mixed greens tossed in Oriental Sesame Dressing
I made this recipe for a friend of mine who is gluten-free. The only ingredient I changed was the soy sauce. I used gluten-free soy sauce.
I took this recipe from Pinterest. The original recipe is from Damn Delicious. http://damndelicious.net/2014/12/19/asian-salmon-foil/
1/4 cup honey
3 cloves garlic, minced
2 tablespoons reduced sodium soy sauce (or gluten-free soy sauce)
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon sesame seeds
1. Preheat oven to 375F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
2. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil.
3. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
4. Place into oven until cooked through, about 15-20 minutes. (Baking time may need to be adjusted depending on the thickness of the salmon) Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.
This is my new favorite appetizer! Using a cucumber instead of a cracker is such a nice change up. It’s light, not too filling and full of wonderful flavour. Plus, It’s super easy to make!
I used light cream cheese. I did not add the heavy cream into my recipe and I did not use toothpicks to hold the salmon on. I used 1 cucumber since I was making this for 2 people. I used the rest of the ingredients as needed. The recipe below is great for making these bites for a group of guests.
I found this gem of a recipe on Pinterest. I made these bites last night for my friend who is gluten-free. Another reason to love this appetizer… it pleases lots of different diet choices.
2 English cucumbers, peeled and cut into 1″ rounds
1 pound smoked salmon, cut into bit sized pieces
8 ounce package cream cheese, softened
3 tablespoons fresh dill, chopped
1 tablespoon horseradish (more or less to taste)
1 tablespoon heavy cream, optional
Toothpicks or tiny party forks
1. Peel cucumbers and slice them into 1″ circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
2. Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here)
3. Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste) then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
4. Serve at once, or keep in the refrigerator until needed.
**I recommend making these as close to the serving time as possible
I treated myself to this wonderful sandwich today at lunch. This recipe was taken from Food and Drink magazine (compliments of the LCBO) Autumn 2007.
2 tbsp mayonnaise
2 tsp lemon juice
2 tbsp finely diced red or green onion
1 tsp drained and rinsed capers, chopped
160g can salmon, drained well
1 tbsp fresh dill
3 tbsp spreadable cream cheese
2 of your favorite buns such as panini or focaccia or 4 slices of sourdough
1. Place mayo, lemon juice, red onion, and capers in a bowl. Stir. Using a fork, mix in salmon.
2. In a separate bowl, stir dill into cream cheese. Slice buns in half horizontally. Spread bottom half of each with cream cheese. Top with salmon mixture then Arugula. Top with other half of buns to make sandwiches.