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.
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
Preheat oven to 400F.
Combine all the ingredients for the Marinade together, whisk to combine well.
Marinade the salmon for 30 minutes or best 2 hours.
Arrange the salmon on a baking sheet lined with parchment paper.
Add the Marinade to the salmon, and bake for 12 minutes.
Remove from heat, scoop the juice from the Marinade and drizzle on top of the salmon.
Garnish with the parsley and serve immediately.
You can find complete recipes of this Honey Mustard Baked Salmon in rasamalaysia.com
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!
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
Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
In a small bowl, whisk together mustard, honey and garlic.
In a shallow dish toss together Panko bread crumbs, parsley and lemon zest.
Drizzle olive oil over mixture then toss to evenly coat.
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),
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),
then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture.
Transfer to baking dish and repeat with remaining salmon fillets.
Bake in preheated oven 13 – 15 minutes until salmon has cooked through.
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
It’s supposed to be warming up soon which makes me crave more salads and healthy options! I’m fairly certain that’s why everyone in California is so fit and healthy…when it’s sunny you crave juices & salads and when it’s cold all I want is mac n’ cheese and fried chicken.
Last week I was racking my brain for some easy dinners & snack to throw together and decided to give this a try. Chickpeas are one of my favorite ingredients to play with because they are filling and I love the taste. Lately, Trevor has been studying after work and coming home late so I end up snacking on every unhealthy item in our cabinets till I make dinner at like 8 for the two of us.
This Salad was so easy to throw together (seriously 10 minutes) and lasted us through most of the week. Grab these few things from the grocery and just chop, toss together in a bowl and dress. The dressing can be mixed easily and feel free to add salt and pepper to your taste!
Hope this is a lovely addition to your current menu & let me know how you like it!
2 cans (15 oz) garbanzo beans
1 cup red bell pepper
1 cup Grape Tomatoes
1 cup Cucumbers
1/4 cup Red Onion
1/4 cup fat free feta cheese
Parsley To Garnish
1 tbs lemon juice
1 tbs red wine vinegar
1/2 tsp ginger
salt & pepper to taste
You can find complete recipes of this Mediterranean Chickpea Salad in lowstoluxe.com
These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner!
How about some vegetarian meatballs, people? You are probably feeling a little skeptical about these right now, but let me assure you – these Vegetarian Mushroom Meatballs are fantastic! They are super moist and have a wonderful earthy and nutty taste. You only have to taste these once, and they will surely end up in your “Favorites” list…
I cook a lot of vegetarian dishes, because we (my husband and I) are trying to save some animal lives. I believe that people consume way too much meat on a daily basis, and, if we all cut back on meat even a little bit, it would have a significant impact. Plus, it’s better for your health. What are your thoughts about that? Even a major meat lover won’t be disappointed with these meatless meatballs. 🙂
Let’s talk about the cooking process a little. Once you roll the mushroom mixture into balls, you’ll have to decide whether you want to fry these or bake them. I’ve tried doing both and they both turned out great. And while frying the meatballs does give them a nice crust, the baked meatballs taste almost the same, but they are healthier.
So, I’ll leave this choice to you. If you decide to bake these, however, make sure you have these Silicone Baking Sheets. I’ve recently purchased these and I cannot believe I lived so long without them.
3 tbsp olive oil
1 medium onion (chopped)
20 oz mushrooms, finely chopped
1 cup quick cook oats
1 cup breadcrumbs
1/2 cup chopped parsley
4 garlic cloves (minced)
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 24oz jar Ragu marinara sauce
parsley to garnish
1/3 cup grated Parmesan cheese (optional)
In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes.
Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes.
You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
Add the rest of the ingredients excluding marinara and parsley to the mixture.
Stir the mixture nicely and cover it with plastic wrap.
Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
When ready to cook, using a tablespoon as a measure, form small balls from the mixture.
Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
Add marinara sauce to the medium saucepan.
Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
Garnish with grated Parmesan or fresh parsley.
You can find complete recipes of this VEGETARIAN MUSHROOM MEATBALLS in cooktoria.com
A healthy gluten-free Ground Turkey Sweet Potato Skillet recipe that is definitely a flavourful comfort food to share joy. I don’t know about you guys, but I am very excited for the Holidays.
This year I will be celebrating Christmas with my family in Brazil. Oh Gosh, I can’t even describe with words how much happy I am, especially because it will be my first Christmas with my family since 2010.
Also, my family is getting bigger. My lovely sister is pregnant and the baby will probably due at the end of November. So, I am leaving today for Brazil because I just cannot miss this special moment in our lives. It is my first nephew and her first son who will be with us on Christmas. How wonderful is that?? I just can’t wait!! I am counting the hours to get there.
My husband will join me on the Holidays, but for him it will be his first Christmas without snow 😉 He is Canadian and Christmas and hot weather just don’t go together.
Of course he will have a very different experience, but I am sure he will enjoy it because we celebrate this special date pretty much like everybody else in the world. As I said I am leaving today and I will come back only in January. That’s right!! I will be in Brazil for two months (YESSSSS… So happy) which means I will be posting from the hot weather and where the sun shines there all year long 😉
Don’t wrong, I’ll be posting new recipes every week from Brazil and I am sure you will love all the flavourful, healthy and delicious recipes I’ll be creating down there. South America has lots of great ingredients that make any dish even tastier. If you don’t want to miss anything from this blog you just need to subscribe to my newsletter and you will receive new recipes into your inbox plus a free E-cookbook.
2 tbsp extra-virgin olive oil
1 lbs extra-lean ground turkey
1 tsp garlic clove, minced
½ cup onions, diced
½ cup yellow pepper, diced
1 ½ cup sweet potato, diced
Salt and pepper
A pinch of red chili flakes
½ cup shredded mozzarella cheese
Fresh parsley for garnishing
In an iron cast skillet, heat olive oil over medium high heat.
Add ground turkey and garlic.
Stir occasionally and cook for about 10 minutes.
Add onions and yellow peppers and cook until onions are gold brown.
Add the sweet potato, chili pepper, salt and pepper.
Cover the skillet and cook until they are tender.
Don’t forget to stir occasionally. If necessary,
add more olive oil or a little bit of water to cook the sweet potato.
While the sweet potato is cooking pre-heat the oven to 400 degrees.
When the sweet potato is tender,
add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.
When the cheese melts, remove from the oven and garnish with parsley.
Honey Garlic Butter Salmon In Foil in under 20 minutes, then broiled (or grilled) for that extra golden, crispy and caramelised finish! So simple and only 4 main ingredients, with minimal mess to clean up!
Honey AND garlic butter all mixed together is one thing, but smearing it on a good side of salmon is something else! Baking it in its own foil packet makes it so juicy and tender, it falls apart on its own. Your new favourite salmon recipe is here!
How do I know you’ll love this recipe? Because…..I just do. In all seriousness, this Browned Butter Honey Garlic Salmon as been remade and reshared and repined over 200,000 times, I knew I had to come out with an easier recipe with less mess and clean up. With this recipe, there’s no need to brown any butter, BUT, we do melt the butter first. Then, we mix the honey and garlic through it. Ohhhhhh laaawwwwwdddd……
Then, we POUR and SMEAR the butter alllllll over this salmon, and you just know the flavours are going to go right through this fish, resulting in an incredible sweet, garlicky and salty flavour. Fold the foil over and seal it well to prevent any sauce seeping through any gaps. You want your sauce to STAY in your fish, right?
THEN, (because that’s not enough), you’re going to open your foil packet and broil (or grill for us Aussies) the salmon, which results in a caramelised, crispy top, and a tender, flakey middle. Gah!
¼ cup butter
⅓ cup honey
4 large cloves garlic, crushed
2 tablespoons fresh lemon juice (juice of ½ a lemon)
1.2kg | 2½ pound side of salmon
Sea salt, to taste
Cracked pepper, to taste (optional)
Lemon slices (to serve)
2 tablespoons fresh chopped parsley
Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C.
Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
In a small saucepan, melt the butter over low-medium heat.
Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
Place the salmon onto lined baking tray | sheet.
Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon.
Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper.
Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness).
Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top.
Garnish with parsley and serve immediately with lemon slices.
You can find complete recipes of this HONEY GARLIC BUTTER SALMON IN FOIL in cafedelites.com
Hawaiian Chicken Bites – amazing chicken skewers with pineapple with Hawaiian BBQ sauce. This recipe is so easy and a crowd pleaser.
I am so excited to celebrate Hawaiian Foods Week this year, running from June 12 – June 18 for one week. Hawaiian Foods Week is dedicated to introducing you to the amazing and delicious Hawaiian foods so you can make them into part of your culinary repertoire.
To celebrate the Aloha spirit, I am sharing with you this amazing Hawaiian chicken bites recipe that is easy, delicious, and perfect for the summer. Entertaining the Hawaiian-style has never been so easy with all the amazing brands and food products from Hawaii: King’s Hawaiian, Dole, SPAM®, Mauna Loa, and Kona Brewing Company.
My Hawaiian chicken bites recipe is versatile, you can either use chicken or SPAM® Classic. The recipe works the same way. The idea is simple: threading cooked chicken or cubes of SPAM® Classic cubes onto a bamboo skewers with the juicy Dole pineapple slices. Brush the amazing tasting King’s Hawaiian BBQ Sauce Original Sweet Pineapple BBQ Sauce on the chicken or SPAM® Classic and you have the perfect party food.
Now for a full-on Hawaiian-theme party, you can pair the chicken bites with cold and refreshing Dole Pineapple Juice and craft beer from Kona Brewing Co., plus serving bowlful of macadamia nuts from Mauna Loa to your guests. Everyone will be in for a great treat!
2 lbs chicken, cut into cubes
Ground black pepper
1 tablespoon oil
1 can 20 oz Dole Pineapple Slices, quartered
1/3 cup King’s Hawaiian BBQ Sauce Original
1/2 tablespoon chopped parsley leaves
Season the chicken with salt and black pepper. Heat up a skillet and add the oil.
Pan fry the chicken until they are nicely cooked and browned on the surface. Remove from heat, cool off.
Tread one piece of the chicken then follow by one quartered piece of the pineapple slice, follow by another piece of chicken.
Arrange on the serving platter and finish threading the rest of the chicken.
Brush the BBQ sauce generously on the chicken,
garnish with parsley and serve immediately.
You can find complete recipes of this Hawaiian Chicken Bites in rasamalaysia.com
Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours! Olives, tomatoes, cucumber, avocados, and chicken strips to complete another meal in a salad, with a dressing that doubles as a marinade!
With all of the salads I post on here, I thought some might be getting sick of these meal in salads recipes. BUT. It turns out, you guys are wanting MORE of these GIANT salads. Wracking my brains for another awesome recipe, what’s better than a fresh, mediterranean salad with so much flavour, you won’t be able to put your forks down? Yes, I sound like an infomercial. No, I don’t care.
As usual, I always try to create salad recipes that you only need ONE dressing / marinade. A salad that uses one thing for two uses. Does this make sense? This comes from years of making salads that require completely different marinades for chicken or the meat of choice, then drowning it in a completely different tasting dressing, only confusing my brain and taste buds even more. Why do that when you can create one delicious marinade and use it as a dressing? That kinds makes more sense.
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
Flavorful turkey meatballs that are easy, healthy, and filling! This recipe is Whole30 compliant and makes a great snack or meal.Over the weekend Kyle and I had the pleasure of watching my niece, Addie. Addie is a year and half old, full of energy, and loves to eat!
In preparation for her visit, I wanted to make some things to have on hand so that I could focus on playing with her and not on cooking. I’m also preparing to do my first Whole30, so I’ve been planning and testing out recipes for that.
Not only are these meatballs healthy and Whole30 compliant, but the flavor is unbelievable! Addie gobbled them up – as did Kyle and I!
I’ve been contemplating doing Whole30 for a while now. I’ve read so many great success stories and I’m excited to start! Kyle has agreed to do it with me and we have decided to start Monday, October 19th. If you want to know more about Whole30, just check out the website (linked above) and if you’d like to do it along with us, let me know!
I plan on sharing a lot of tips and tricks along the way as well as recipes, so if you’re contemplating doing it, stay tuned for more info! Back to the recipe….
Meatballs are going to be a staple during Whole30 because they can be made a million different ways (I already have a bunch of ideas), make a great meal or snack, and provide satiety. This recipe tastes just like traditional meatballs, but without the breadcrumbs and cheese that most recipes usually contain.
I used ground turkey because that’s what I had on hand and I’ve found I actually prefer it to beef. I feel as though the flavors come through more with the ground turkey and this recipe produces perfectly juicy meatballs – not dry! Just be sure you are using a ground turkey that includes the dark meat, you’ll want the extra fat to keep them moist.
The technique I use for this recipe is a little different than most traditional recipes. I brown the meatballs and then bake them. In the past, I’ve browned them and then added them into tomato sauce to continue cooking. However, because these are grain free, they are a little more delicate to work with. Once they cook, they firm up and can stand up to a hearty tomato sauce.
If you don’t want to be bothered with the two-step cooking process, you can simply scoop the meatballs directly onto the parchment-lined baking sheet and bake them. However, they won’t have a deep brown color as they would from browning them on the stove. Since I had planned on keeping the meatballs separate from the sauce, I wanted them to look as pretty as possible.
If you plan on covering the meatballs in tomato sauce, I would recommend just baking them and avoiding the two-step process!
These meatballs are the perfect make-ahead option. You can make a huge batch and have them on hand all week for easy meals and snacks. They also freeze well!
1 Egg, beaten
2 Tablespoons Tomato Paste*
1 Small/Medium Onion, peeled and grated
3 Cloves Garlic, finely minced
¼ Cup Fresh Parsley, finely chopped
1 Teaspoon Dried Oregano
Salt & Pepper
¼ Cup Almond Flour
1 Tablespoon Coconut Flour
1 Pound Ground Turkey*, a mixture of white and dark meat
Extra-Light Olive Oil
Tomato Sauce, for serving
Combine the beaten egg, tomato paste, grated onion, garlic, parsley, oregano, salt, pepper, almond flour, and coconut flour.
Mix well and then mix in the meat. (These meatballs are much stickier than traditional)
Preheat the oven to 400º.
Heat a nonstick skillet over high heat and enough of the olive oil to coat the skillet.
Using a medium or large ice cream/cookie scoop*, scoop out the meatballs and drop them directly into the pan.
Let them cook for about 30 seconds or until brown, then flip them over using a spoon (I found this was the easiest in order to keep them intact).
Cook them until brown on the other side, about 30 seconds, and then transfer to a baking sheet lined with parchment or foil.
Repeat with remaining meat – you’ll end up with about 15 meatballs using a large scoop, and about 24 using a medium.
Transfer the meatballs to the oven and bake for about 20 minutes for the large size, or 15 minutes if you used a medium-sized scoop.
The meatballs will be firm to the touch when finished.
This recipe is one of my favorite ways to eat carrots. Roasting them with the olive oil, parmesan, and garlic turns an ordinary carrot into something extraordinary. You can turn any carrot-haters into carrot-lovers with this recipe. Seriously. They are that good. And so easy to make!
Whenever I make a batch of these roasted parmesan carrots, I find myself snacking on them the rest of the night. I’m telling you… if you haven’t ever tried roasted carrots, you need to. My kids gobble them right up.
These make a great side dish to any meal! They would also be a nice addition to your Thanksgiving menu.
4-5 cups baby carrots
1/4 cup olive oil
4 cloves (2 teaspoons) minced garlic
3 Tablespoons grated parmesan cheese
1 to 2 Tablespoons panko bread crumbs, optional
3/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper, more to taste
Chopped parsley, optional
Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
Place the olive oil, garlic, parmesan, bread crumbs, salt and pepper in a large zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.
Bake for 20 – 25 minutes, or until tender. Toss with a spatula half way through.
Remove from oven and serve immediately. Top with fresh parsley if desired.