Guacamole & Salmon Sandwiches

We have salmon usually about once a week (if we’ve made it to the super market the weekend before the week gets going). I usually make salmon with a side of veggies & either potatoes or rice or some other starch.  This week I decided to take the salmon to some bread & make these salmon guacamole sandwiches for dinner.  We’ll definitely have these again maybe in a different variation - but salmon on bread is a winning combo for me (& Chris!).

Harissa & Honey Glazed Broiled Salmon

There’s a sushi place up the street from my house that has salMONDAYS. As in they have a salmon promotion on Mondays. (I know today is Thursday by the way.) For the most part salmon (or some kind of fish) is on ‘special’ at our house on Mondays too mainly because we go grocery shopping on Sunday & if we buy fish we either make it the same day or on Monday.

This week I broiled the salmon (like I did here) but spiced things up with some honey & harissa half way through the cooking process. If you like salmon & a little bit of spice this one is for you!

Thirsty Thursday: Tomato Wine Pairing

For this week's Thirsty Thursday post I asked Tamara at Bottle Rush for the perfect pairing for one of my favorite ways to eat salmon, Salmon & Melting Cherry Tomatoes.  Tamara was quick to respond, “As soon as I saw this recipe I knew the perfect pairing for this dish - A Pinot Noir from New Zealand. This light red wine is bursting with cherry and strawberry fruit notes to complement the tomato topping but is light enough so it won't overpower the delicate salmon. The other great news about this pairing is over on the other side of the world (NZ) they haven't heard that Pinot Noir should cost an arm and a leg so you can still get great value (this wine costs under $20).”

Are you interested in seeing a specific dish you’ve seen here (or elsewhere) paired with the perfect wine? If so let me know by leaving a comment below.

Aunt Rosemary's Super Easy Salmon

 Every Christmas Eve, my Aunt Rosemary makes a giant piece of salmon as part of the “seven fishes” at my grandparents house.  It comes out perfect every time. So while grocery shopping for dinner with my mother-in-law about a month ago we had to call Aunt Rosemary to find out how she makes her famous salmon.  She laughed when I called & you may too when you find out how easy this non-recipe recipe is. I like to think of it more of a “method” than a recipe.

Essentially you take the piece of salmon, stick it in an oven safe baking dish or in my case - the brownie pan.  I drizzle mine with a a little olive oil but you can leave yours naked for the true “Aunt Rosemary Method”.  Then you broil it (on low) for about 10-15 minutes. I’d check it after 10 minutes so that you don’t over cook it. Serve it with salt, pepper & lemon wedges on the side so that your guests can season as they like & that is it!

Spring Salmon with Almonds, Avocado & Strawberries

'Tis the season for sweet strawberries & ripe avocado.  Since we've been eating salmon once a week in our house I try to change up the way we eat it. I use this no-fail-perfect-salmon recipe every time.  Last night I topped our salmon with some fresh sliced avocado, strawberries & almond slivers. To finish I drizzled some extra virgin olive oil on top & seasoned each portion with a pinch of salt & pepper. Et voila dinner a pretty spring salmon dinner.

Ingredients:

• olive oil
• salt & pepper
• 1 (1 pound) salmon fillet, (if it doesn't fit in your skillet, cut it so it does)
• 1 avocado
• 6 strawberries
• 2 tablespoons sliced almonds

Make it!

1. Preheat oven to 425 degrees.
2. Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes.
3. Brush the salmon all over with olive oil, season with salt & pepper, & place in the the pan skin side up.
4. Cook fish for 3 to 4 minutes without moving them until browned.
5. Turn the salmon skin side down, I used tongs to gently pull & flip each piece or you can use a spatula.
6. Transfer the pan to the oven for 8 minutes.
7. The salmon will not be completely cooked through yet. Remove the salmon from the oven & cover with foil for about 5 minutes, this will complete the cooking without drying out the salmon.
8. Slice the avocado (use this trick!) & the strawberries. 
9. Just before serving, plate each dish with the half the salmon.
10. Position the half the sliced avocado & strawberries neatly on top of each piece.
11. Sprinkle with almonds.
12. Drizzle a small amount of olive oil over each piece & season with salt & pepper.   

Omegas for Dinner

Everyone is trying to eat healthfully & clean for the start of the new year. I try to find the balance between whole foods & yumminess (like here). I will now introduce exhibit a: omegas for dinner: zesty salmon served with cranberry, walnut, basil & spinach quinoa. This dinner is not only full of color & flavors but omegas too. So we can all rest easy knowing we did our part after eating a healthy dinner. Oh & did I mention it's a pretty quick fix too? Well it is, read on for the full recipe.

If you're vegetarian or just don't 'do' fish, make the quinoa it's tasty all on it's own & makes a great lunch or simple supper.

Salmon & Melting Cherry Tomatoes

So I like fish & I'm trying to get Chris to like it as much as I do. This recipe from the Barefoot Contessa's Foolproof Cookbook for salmon & melting cherry tomatoes is a keeper. The fish comes out moist & the tomato topping is addictively tangy & sweet.  Even if you don't like fish I would recommend making this tangy tomato topping with some chicken or even add to some plain pasta or quinoa.

Click through for this truly foolproof salmon recipe.

Blue Cheese Herb Mustard Salmon

I'm particularly proud of this salmon for two reasons. The first reason is because my husband actually LOVED it.  Since Chris is far from a fish eater (with the exception of that that comes in a shell or in the form of a sushi roll) that's a huge victory. WIN! The second reason is because it's super quick and easy to make.

I felt inspired by my foodie pen pal package and decided to make the blue cheese herb mustard as the star of my simple dinner.

Here's what you'll need:

1. 1 lb salmon
2. 3 tablespoons blue cheese herb mustard (or any other kind of spicy tasty mustard)
3. salt & pepper

Make it:

1. Get a large naked (no oil or butter - nothing!)  skillet  screaming hot on your stove top.
2. Season the salmon with salt & pepper on both sides.
3. Cook the salmon on each side for a couple of minutes.
4. With the skin side down spread the mustard on the pink fleshy part of the salmon.
5. Pop your skillet under the broiler for 7-9 minutes (or until your fish is cooked through). Make sure your skillet handle is oven safe!
6. Serve the salmon with a side of grilled asparagus and greens.

Tip: for a quick salad dressing mix olive oil, mustard and lemon juice together. Toss your greens in it and you've got a salad that automatically compliments the flavors in your fish!