Honey Mustard Baked Salmon

Honey Mustard Baked Salmon

Honey Mustard Baked Salmon – moist, juicy and best baked salmon ever with honey mustard. Takes 10 mins active time and dinner is ready!

Little G has become a big salmon lover. He gave me three thumbs way up last week when I made him salmon teriyaki. He asked me to make more salmon recipes so I made this amazing, absolutely delicious honey mustard baked salmon for him.

Recently, I have been playing with east-meets-west cooking techniques, marrying Asian ingredients with western recipes and the end result is always so much more delicious than the original recipe. For this classic honey mustard style of cooking, I decided to give it a slight twist, with Japanese flavors

First I marinated the salmon with garlic, honey and mustard, but added Japanese cooking sake to the salmon. Sake is Japanese rice wine and I love a bit of alcohol in my food. The sake rids the salmon of fishy smell and taste, and gives depth to the overall taste structure. To spice up this honey mustard baked salmon, I also added a good pinch of cayenne pepper, which is my secret ingredient to jazz things up.

Honey Mustard Baked Salmon
Honey Mustard Baked Salmon

INGREDIENTS :

  • 12 oz salmon, cut into two pieces
    Marinade:
  • 2 cloves garlic
  • 3 tablespoons honey
  • 3 teaspoons Dijon mustard
  • 2 tablespoon Japanese cooking sake, optional
  • Scant 1/8 teaspoon salt
  • 3 dashes ground black pepper
  • 1/8 teaspoon cayenne pepper
  • Chopped parsley leaves, for garnishing

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Combine all the ingredients for the Marinade together, whisk to combine well.
  3. Marinade the salmon for 30 minutes or best 2 hours.
  4. Arrange the salmon on a baking sheet lined with parchment paper.
  5. Add the Marinade to the salmon, and bake for 12 minutes.
  6. Remove from heat, scoop the juice from the Marinade and drizzle on top of the salmon.
  7. Garnish with the parsley and serve immediately.

You can find complete recipes of this Honey Mustard Baked Salmon in rasamalaysia.com

Panko Crusted Honey Mustard Salmon

Panko Crusted Honey Mustard Salmon

Salmon is one of my favorite dinners to make so I should be sharing it a lot more often. It’s generally very easy to prepare, it’s incredibly healthy (it even makes the superfood list) and it’s something I feel great about eating that will fill me up thanks to those healthy fats.

This salmon recipe is definitely going to be added to my rotation! It is deliciously flavorful and it’s a breeze to make. Not to mention, even my kids loved it! I love the tang of the dijon mustard paired with the sweetness of the honey along with a faint zip from the lemon zest.

Then of course I love that crunch from the herbed and oiled Panko mixture. All of the aforementioned ingredients are perfect compliments to salmon, when you try it you’ll see what I mean. Now I just need to go buy more salmon so I can make it again this coming week. Enjoy!

Panko Crusted Honey Mustard Salmon
Panko Crusted Honey Mustard Salmon

INGREDIENTS :

  • 4 (6 oz) salmon fillets
  • 1 1/2 Tbsp dijon mustard
  • 1 1/2 Tbsp honey
  • 1 clove garlic minced
  • 3/4 cup Panko bread crumbs
  • 2 Tbsp chopped fresh parsley
  • 1 tsp lemon zest
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
  2. In a small bowl, whisk together mustard, honey and garlic.
  3. In a shallow dish toss together Panko bread crumbs, parsley and lemon zest.
  4. Drizzle olive oil over mixture then toss to evenly coat.
  5. Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don’t overdue it, you’ll be seasoning both sides),
  6. then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon),
  7. then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture.
  8. Transfer to baking dish and repeat with remaining salmon fillets.
  9. Bake in preheated oven 13 – 15 minutes until salmon has cooked through.
  10. Serve warm with lemon wedges (from zested lemon) if desired.

You can find complete recipes of this Panko Crusted Honey Mustard Salmon in cookingclassy.com

HONEY GLAZED SALMON

HONEY GLAZED SALMON

I’m always intimidated to cook with salmon. It’s one of those temperamental ingredients that can be completely undercooked or overcooked. But with Wolf’s dual fuel range, you’ll be able to cook the perfect salmon right at home wonderfully crisp and seared on the outside and completely cooked through to perfection on the inside.

Wolf dual fuel ranges feature the best of two worlds – gas cooking topside and an electric oven with dual convection below, ideal for cooking salmon. Now I’ve tried the pan-fried method on several occasions but the salmon either ends up too overcooked on the outside or completely raw on the inside.

So by searing it first, you’ll get that amazingly crisp exterior, crusted with a sweet honey glaze. Once that’s done, you can pop it right in the oven to let it completely cook through. Wolf dual convection also produces more uniform heating than a single convection fan can deliver.

Wolf ovens, including the oven in the dual fuel range, include two convection fans that work to ensure air and heat is circulated evenly throughout the oven cavity – no hot or cold spots – meaning your food turns out completely evenly cooked. So your fish will always be cooked through without overcooking it. Amazing, right?

HONEY GLAZED SALMON
HONEY GLAZED SALMON

INGREDIENTS:

  • 4 salmon filets
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons all-purpose flour
  • 4 tablespoons honey
  • 2 tablespoons olive oil
  • Zest of 1 lime

FOR THE BROWNED BUTTER LIME SAUCE

  • 6 tablespoons unsalted butter
  • 2 cloves garlic, pressed
  • 1 tablespoon honey
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F.
  2. To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat.
  3. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes.
  4. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
  5. Season salmon with salt and pepper, to taste.
  6. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
  7. Heat olive oil in a large oven-proof skillet over medium high heat.
  8. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
  9. Place into oven and bake until completely cooked through, about 8-10 minutes.
  10. Serve immediately with browned butter lime sauce and lime zest, if desired.

You can find complete recipes of this HONEY GLAZED SALMON in damndelicious.net

Honey Garlic Salmon

Honey Garlic Salmon

Honey Garlic Salmon – garlicky, sweet and sticky salmon with simple ingredients. Takes 20 mins, so good and great for tonight’s dinner.

Little G started school today and my life is back to normal. You know, the regular stay-at-home-mom normal. Waking up, preparing breakfast, getting the kid ready for school, send him to school and then wonder what should I be making for tonight’s dinner.

Today is one of those days, and will be the same for many more days for the rest of the school year. I went to the market and there are some amazing and fresh wild salmon available. Perhaps some garlic noodles with salmon tonight, with his favorite Parmesan roasted cauliflower. I have to say that our dinner has changed a lot with the growing little G.

While he likes Asian food such as rice and noodles, on any given days, his favorite food are still American-style dishes. Well, he is not like me, born and raised in Malaysia. He is an American! Good for him, but also good for me as I learn to make a variety of dishes now.

This honey garlic salmon is very simple, so easy to execute with very little ingredients; honey, garlic, and lemon are pretty much what you need, with the good old salt and black pepper. Start it on the skillet and finish it off with broiling in the oven (I love this extra step to char the surface of the food). A little extra two minutes make the dish so much more better. For busy moms, this honey garlic salmon recipe can be done on the skillet and equally tantalizing!

Honey Garlic Salmon
Honey Garlic Salmon

INGREDIENTS :

  • 12 oz salmon, cut into 2-3 strips
  • Salt
  • Black Pepper
  • Pinch of cayenne pepper
  • 2 tablespoons honey
  • 1 tablespoon warm water
  • 1 1/2 teaspoons apple cider vinegar or lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 lemon, sliced into wedges

INSTRUCTIONS :

  1. Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
  2. Mix the honey, water, apple cider vinegar, lemon juice and a pinch of salt together. Stir to combine well.
  3. Heat up a skillet with the olive oil. Pan-fry the salmon until half done.
  4. Add the garlic into the pan until slightly browned.
  5. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it’s sticky.
  6. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).

You can find complete recipes of this Honey Garlic Salmon in rasamalaysia.com

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

Once you start making one pan meals on a sheet tray you’ll want to make them as often as possible. They are generally easy to make and they require less clean up. And when you can cook your veggie with your main dish, then why not?

This is a one pan dish that has the perfect combination of flavors! Lemon and parmesan were just made to go together, so I decided to go with a lemon pepper salmon and garlic parmesan asparagus – and indeed it made the perfect one pan dish. And prep couldn’t get any easier, this came together in no time! And I love how it also only takes 15 – 20 minutes to bake.

The other great thing about this is that my whole family loved it! Picky eating kids included. I’m so glad that both of my girls are finally starting to love salmon! It took a long time for me to love it as a kid. I remember the first time I finally I liked it was when my grandma breaded it and deep fried it like chicken nuggets.

Worked like a charm, key to getting a kid to like salmon. Smart grandma :). Now my thoughts on getting kids to like something – cover it with cheese, like so (as long as they don’t have a dairy allergy of course). When there’s cheese it’s got to be good!

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus
One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

INGREDIENTS :

  • 1 1/2 lbs salmon, skin on*
  • 2 1/2 Tbsp olive oil, divided
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 4 cloves garlic, minced, divided
  • 1 tsp dijon mustard
  • 3/4 tsp onion powder
  • 1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
  • 1/2 lemon, thinly sliced (optional)
  • 1 1/2 – 2 lbs asparagus (medium or thin spears), tough ends trimmed
  • 1/2 cup finely shredded parmesan

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Line a rimmed 17 by 12-inch baking dish with parchment paper.
  2. Place salmon in center of pan (or see note below). In a mixing bowl whisk together 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, 2 cloves garlic, dijon, onion powder.
  3. Brush evenly over top of salmon then sprinkle with 1/2 tsp salt and pepper
  4. (add more pepper to taste if desired). Top with lemon slices.
  5. Toss asparagus with remaining 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt,
  6. then place around salmon.
  7. Bake in preheated oven 10 minutes.
  8. Remove from oven, toss asparagus then sprinkle asparagus with parmesan.
  9. Return to oven and bake until salmon has cooked through, about 5 – 10 minutes longer.
  10. Cut salmon into portions. Serve warm.

You can find complete recipes of this One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus in cookingclassy.com

Zucchini Pasta Lasagna

Zucchini Pasta Lasagna

Another fantastic pasta substitute! All of these low carb pasta ideas are making my new year’s resolutions a lot easier. Thank you, Skinny Taste for this awesome low carb and gluten free lasagna recipe. Gina made this lasagna with beef, but you could easily leave it out for a vegetarian option. You could also use eggplant in place of zucchini.

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!

I’ve made this a gazillion times and even shared it in my first cookbook. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce.

Zucchini Pasta Lasagna
Zucchini Pasta Lasagna

INGREDIENTS :

  • 1 lb 93% lean ground beef
  • 1 1/2 teaspoons kosher salt
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz can) crushed tomatoes
  • 2 tbsp chopped fresh basil
  • black pepper, to taste
  • 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
  • 1 1/2 cups part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg
  • 16 oz (4 cups) shredded part-skim mozzarella cheese

INSTRUCTIONS :

  1. In a medium sauce pan, brown meat and season with salt.
  2. When cooked drain in colander to remove any fat.
  3. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan,
  4. Add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered.
  5. Do not add extra water, the sauce should be thick.
  6. Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes.
  7. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture.
  8. After 10 minutes, blot excess moisture with a paper towel.
  9. Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned.
  10. Place on paper towels to soak any excess moisture.
  11. Preheat oven to 375°.
  12. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  13. In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover.
  14. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up.
  15. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes.
  16. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
  17. Let stand about 5 – 10 minutes before serving.

You can find complete recipes of this Zucchini Pasta Lasagna in recipebyphoto.com

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

Barbeque Season is here! Time to find the perfect marinated chicken recipe you over and over again! Like this Gluten Free Chili-Lime Mango Marinated Chicken Bowl recipe. This Marinated Chicken recipe is super easy to make, healthy, dairy free, and delicious! A great way to learn how to cook with wine and use it in a light marinade.

Well friends, can you believe it? We are flying through April already! I know I say this every time but how is it that it’s we’re halfway through another season? Summer is just around the corner! Have you found your perfect marinated chicken recipe for BBQ season yet?

Oh goodness, I’m not ready for the 100+F heat in Texas. So let’s focus on the now; the tail end of SPRING!, Which means we’re celebrating more holidays like Mother’s Day, Father’s Day and of course graduation for many. Oh let’s not forget the barbecues, brunches, and potlucks picnics! Anything to be outside.

But today I’m also excited to celebrate more than just the time of year, we’re also celebrating my husband’s  birthday week! Shhh… don’t tell him I told you. He’s not a birthday person. Regardless, we’re going to celebrate with his favorite type of meal. A BAJA fresh “bowl” type of meal! –> Chili-lime mango marinated chicken. We will definitely bust out the wine for that (and forget our age while we are at it).

You know me, there’s always room for wine; whether you pair with a lovely dinner, serve it at your next party/celebration, or cook with it to really bring out the flavors in your home cooked meals! That being said, I thought it be fun to show you a very easy and delicious ways to use wine and a recipe. Trust me, you all will

Today I’m partnering with Entwine wines to bring you easy recipe you can make the spring summer. Little about entwine  and how this brand all began! Hint –> food is involved! entwine began when America’s oldest wineries and the most trusted name in food: Wente Vineyards and Food Network joined forces.

“Using a shared passion for food and wine as our guide, we’ve created wines that are delicious on their own, yet also work with the flavors of food to make any meal more enjoyable. In developing these signature wines, Food Network’s culinary team worked hand-in-hand with Fifth Generation Winemaker Karl Wente during the blending process to ensure that each wine had its own distinct personality and flavor”.

Oh and y’all, that he did! This wine is full of personality and flavor! Each grape and blend is so unique. The wine I’m using in this chili lime mango marinated chicken recipe is entwine Pinot Grigio. It’s a crisp white wine full of unique fruity layers. Layers like lime and honey. Sounds refreshing, right? Trust me it is!

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}
GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

INGREDIENTS :

  • 2 lbs skinless chicken breast
  • 1 mango (peeled) and extra for bowls if desired.
  • 2 tbsp chili sauce or sriracha
  • 1 tbsp lime juice
  • 1/4 cup honey or agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp to 1tsp minced garlic
  • 1/4 cup chopped red onion or shallot (and some for garnish bowl after)
  • 1/4 cup white wine (Pinot grigio)
  • 1/4 cup olive oil
  • 1/4 cup orange or pineapple juice
  • Toppings to garnish – Chili pepper, cilantro, crushed black pepper/sea salt
  • EXTRAS FOR THE BOWL
  • 1 cup jasmine rice or cauliflower rice, mango, red onion slices, and any extra sauce!

INSTRUCTIONS :

  1. Peel and cube your mango. Cut more or keep extra for your bowl if desired.
  2. Blend everything together in a blender except your toppings/garnish (the chili pepper flakes and cilantro).
  3. It should be a nice orange or tropical color.
  4. Wash your chicken and cut off any extra skin. Place in dish or ziplock bag.
  5. Pour marinade over chicken and let it marinade in fridge for at little as 2 hrs or up to 24 hrs.
  6. Remove marinated chicken from fridge.
  7. Preheat oven to 425F or Grill at medium high.
  8. Place chicken in baking dish and add extra marinade on top.
  9. Bake for 20 -30 minutes then broil the last minute to make it a little crispy.
  10. If grilling, place in foil and add marinade on top.
  11. Grill for about 20 minutes or until chicken is no longer pink.
  12. Remove and serve sliced. In serving in the bowl,
  13. just add 1/2 cup to 1 cup white rice, red onion slices, and cubed mango.
  14. If paleo you can use cauliflower rice.

You can find complete recipes of this GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE} in cottercrunch.com

Avocado Toast with Eggs, Spinach, and Tomatoes

Avocado Toast with Eggs, Spinach, and Tomatoes

Avocado Toast with Eggs, Spinach, and Tomatoes-this simple and healthy toast is great for breakfast, lunch, or dinner!

I love trying new foods, flavors, and recipes, but I also love and appreciate the basics. You know, the foods you crave on a regular basis and the recipes you make over and over again. The classics, the staples, the every day good food. The food that feels like home.

A few of my standards include: oatmeal, peanut butter, banana, and honey sandwiches, cottage cheese with fruit, pasta, cereal, and Avocado Toast with Eggs, Spinach, and Tomatoes. These are my go-to’s! I never get tired of these foods and could eat them every single day…and most days I do! Sure, we love to cook and create new recipes, but you can’t beat the basics. What are your basics?

Today, I am sharing the recipe for my standard Avocado Toast with Eggs, Spinach, and Tomatoes. I eat this toast almost every single day of the week. No joke. It is the meal I turn to when I am in a hurry. It is the meal I turn to when I am lazy and tired. It is the meal I turn to when my boys are eating meat for dinner. It is the meal I turn to when I am craving simple, good food! It never gets old, it only gets better. I know I can always count on this toast to satisfy me. It never lets me down.

I top the toast with mashed avocado, sautéed spinach, scrambled egg whites, and tomato slices. I personally prefer scrambled egg whites over regular scrambled eggs, but either will work. And my tomatoes look pretty darn awesome for the winter months, huh? That is because I used Private Selection’s Campari Tomatoes on the vine. They are hydroponically grown and are perfectly ripe every time. I can always count on Smith’s for good tomatoes!

My toast is simple, but perfect. It is good morning, noon, or night…breakfast, lunch, or dinner. You can’t go wrong! Get back to the basics and make my Avocado Toast with Eggs, Spinach, and Tomatoes. It never disappoints.

Avocado Toast with Eggs, Spinach, and Tomatoes
Avocado Toast with Eggs, Spinach, and Tomatoes

INGREDIENTS:

  • 1/2 teaspoon minced shallot
  • 1 cup packed spinach leaves
  • 2 large egg whites or 1 large egg, lightly beaten
  • Salt and black pepper, to taste
  • 1 slice Private Selection Multigrain bread, toasted
  • 1/2 avocado, pit and skin removed
  • 2 Private Selection Campari tomatoes, sliced

INSTRUCTIONS :

  1. Spray a small skillet with non-stick cooking spray.
  2. Add the shallot and spinach and cook over medium heat until spinach is wilted.
  3. Place in a small bowl and set aside.
  4. Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste.
  5. Cook over medium heat until soft-scrambled, about 2 minutes.
  6. Mash the avocado with a fork and spread evenly on piece of toast.
  7. Top the avocado toast with spinach, scrambled eggs, and tomato slices.
  8. Season with salt and pepper, to taste. Serve immediately.

You can find complete recipes of this Avocado Toast with Eggs, Spinach, and Tomatoes in twopeasandtheirpod.com

Quick and Easy Balsamic Salmon

Quick and Easy Balsamic Salmon

Despite the fact that I love seafood, I don’t have many seafood recipes posted on here on EBF. I’ve decided it’s time for that to change! To kick things off I’m sharing a delicious and healthy salmon recipe today. The best part about having fish for dinner is that it cooks super fast and you can have dinner ready in less than 30 minutes. <– Always a plus in my book!

I served it up on a bed of quinoa with a side of tomatoes and garlicky kale. Not only is this salmon easy to make and healthy, but it’s super flavorful, especially considering there’s only six ingredients involved, all of which you probably have in your kitchen right now. It doesn’t get much better than that!! Isaac and I both really loved this meal and I will definitely be making it again soon. I hope you all like it as much as we do!

In other news, I want to give a little update on my April Challenge. I had pretty good results, despite the major indulgences that occurred when we were on vacay in Austin. I lost about 1.5 lbs and several inches – the most exciting being the 2 inches I lost around my belly button area! I owe it all to following the Tone It Up nutrition plan and the two bootcamp programs I’ve been doing, both of which I bought off of Living Social.

These workouts were just the kick in the tush I needed! Of course, knowing that I had engagement photos coming up definitely motivated me too. 😉 So now that we’re in May, I’ve decided to keep trucking along with following the TIU plan (with a few indulgences here and there). It’s been working really well for me over the last month and a half — I feel awesome and love the accountability of checking in with the other TIU team members.

Alright, have a lovely a Tuesday friends. I’m going to try, but the fact that there’s no New Girl on tonight makes my Tuesday much less exciting. Guess I’ll have to find something else fun to do tonight. 🙂

Quick and Easy Balsamic Salmon
Quick and Easy Balsamic Salmon

INGREDIENTS :

  • 2 wild caught salmon fillets (about 3-4 oz each)
  • ½ Tablespoon coconut oil (or olive oil)
  • ½ Tablespoon honey
  • 3 Tablespoons balsamic vinegar
  • 1 teaspoon red pepper flakes
  • Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS :

  1. Heat oil in a large skillet over medium to high heat.
  2. Season both sides of salmon with salt and pepper.
  3. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
  4. While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl.
  5. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes.
  6. For a thicker, reduced sauce, simmer for 5 to 10 additional minutes.
  7. Just make sure you don’t overcook the salmon.

You can find complete recipes of this Quick and Easy Balsamic Salmon in eatingbirdfood.com

Yellow Squash Fritters

Yellow Squash Fritters

These yellow squash fritters make a nice, tasty alternative to hash browns or potato pancakes. Lacking the starch in potatoes, they are flimsy and delicate, so take great care when flipping them and when removing from the skillet onto a serving plate. I fry these squash fritters in butter, but if you prefer, there’s no reason not to use olive oil instead.

Yellow Squash Fritters
Yellow Squash Fritters

INGREDIENTS :

  • 1 lb. yellow squash, unpeeled
  • ½ large onion (4 oz)
  • 1 large egg
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons unsalted butter for frying

INSTRUCTIONS :

  1. Shred squash in food processor using the shredding attachment.
  2. Place on clean towels and allow to drain for 10 minutes.
  3. Finely chop the onion. Place in a colander to drain for 10 minutes.
  4. Heat a large nonstick skillet over medium heat, about 5 minutes.
  5. In a medium bowl, whisk the egg with the salt, black pepper and garlic powder.
  6. Add the grated squash and the onion and mix to blend.
  7. Brush the skillet with half of the butter.
  8. Measuring ¼ cup per fritter, spoon the mixture onto the skillet.
  9. Fry without moving, 4-5 minutes, until you can see that the bottoms are browned.
  10. Carefully flip to the other side and fry 4-5 more minutes, until browned on both sides.
  11. Brush the skillet with more butter and repeat with the remaining squash mixture.

You can find complete recipes of this Yellow Squash Fritters in healthyrecipesblogs.com