I decided to give the meal kit delivery service Hello Fresh a try. I had a $30 off coupon and I knew it would give me a few new ideas for dinners. This is one of the two meals I tried. Verdict: all ingredients were fresh, the salmon recipe was delicious, the potato and zucchini recipe was bland so I will not include those. Also, the pieces of salmon were quite small and not enough to feed my family of five. They only have the choice of 2 or 4 servings. The kids really liked the sauce.
Bunch of chives, minced
1 cup vegetarian broth
1-2 tsp dijon mustard
8 TBS sour cream
2 TBS butter
1 TBS olive oil
Cook the salmon fillets by patting dry with paper towel then season all over with salt and pepper. Heat 1 TBS butter and 1 TBS oil in pan over medium heat. Add salmon skin side down and cook until skin is crisp (5-7 minutes). Turn salmon over and cook until it is cooked through (1-2 minutes). Remove from pan and set aside, cover with tin foil to keep warm.
Use the same pan for the sauce. Add stock, 1 tsp mustard, and juice from 1 lemon and simmer until slightly thickened. Stir in the sourcream, 1/2 the chives and 1 TBS of butter. Season with salt and pepper and serve over your salmon. Garnish with remaining lemon and chives.
I absolutely love a fresh piece of wild caught salmon. If I haven’t said it before, I never buy farm raised fish, no matter the cost. If wild is too expensive I buy something else. I tried this recipe the other night because I didn’t feel like getting the grill going. It is simple and incredibly delicious. I found the recipe on Food & Wine’s website and added minced garlic.
Picture above from our fabulous trip to Italy in 2018.
1/4 cup soy sauce
1 tsp finely grated fresh ginger
2-3 garlic cloves, minced (my add on)
1 tsp honey
1 tsp Dijon mustard
2 tsp extra-virgin olive oil
Four 6 ounce skinless salmon fillets (I left the skin on my fillet)
Fresh ground pepper
Cilantro leaves, for garnish
Preheat the oven to 350 degrees. In a small saucepan, combine the soy sauce, ginger and garlic and bring to a simmer. Remove from heat and stir in the honey and mustard.
Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skin side up. Cook over high heat until golden and crusty (2-3 minutes). Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake for 5 minutes. Garnish with cilantro and serve.
My children’s grandma, Pat, made this delicious and healthy recipe for the kids and my son came home and told me he liked it. It has now become a regular menu item in our home if I can find wild salmon at the store. Of course, you can use farm raised if you please. but I prefer wild.
4 salmon fillets and 4 sheets of tin foil
2 tsp. + 2 tbsp. olive oil separated
salt & pepper
3 tomatoes chopped
2 shallots chopped
2 tbsp. fresh lemon juice
1 tsp. dried or fresh oregano
1 tsp. dried or fresh thyme
Preheat oven to 400 degrees. Brush salmon with 2 tsp. olive oil and salt and pepper to taste. Place each fillet on foil. Mix tomatoes, shallots, 2 tbs. olive oil, lemon juice, and spices. Spoon mixture over salmon and wrap with foil being sure it is completely sealed. Place foil packs on cookie sheet and bake for 25 minutes. Hint; I added a little crushed garlic and chopped ginger and it was delicious.