Hello Everyone and happy first of July! If you’re a little pressed for time when it comes to preparing and cooking, this should be one of your go-to, quick yet healthy and light weeknight dinner recipes. The salmon is full of fresh flavours, tang, and heat! It could not be any simpler to make and goes from fridge to table in 20 minutes, even including all the sides you need to make this a complete meal! Simply chop up your herbs and capers, slather it onto your salmon filets, then bake. Easy peasy lemon squeezy right?
Salmon is one of the most nutritious foods you can find. This popular fatty fish is loaded with nutrients and may reduce risk factors for several diseases. It’s also super tasty, versatile, and widely available. Salmon is rich in long-chain omega-3 fatty acids, which have been shown to reduce inflammation, lower blood pressure and decrease risk factors for disease. Salmon is also rich in high-quality protein, which is needed to heal, protect bone health, and prevent muscle loss, among other benefits. The list goes on.
Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on Iowa Girl Eats by Kristin. The original recipe crusts the salmon with a caper and dill-infused gremolata – which is just a fancy name for chopped parsley, lemon zest, and garlic. I used basil and green onions/scallions in place of the dill and parsley only because I could not find those herbs at the grocers. I think it worked well with the herb substitutes that I used, so don’t be afraid to mix up your herbs for the crust to what’s readily available at your local grocers.
PREP TIME 10 MINS| COOKING TIME 7-9 MINS| SERVES 4
4 salmon filets, about 150g per filet
2-3 garlic cloves, minced
2 red bird’s eye chillies, minced
2 stalks green onion, roughly chopped
1 & 1/2 tbsp capers, drained, rinsed, and roughly chopped
Salt and freshly ground pepper, to taste
Zest of 1 lemon
Preheat oven to 200C (400F or gas mark 4), and line a baking sheet with foil. Grease with a little bit of oil or butter and set aside.
Mix the chopped/minced basil, green onions, chillies, capers, lemon zest, garlic, salt, and black pepper to the centre of a large plate. Squeeze a bit of lemon juice into the mixture to moisten.
Rub the salmon filets with olive oil and then season generously with salt and freshly ground black pepper. Press the top and sides of each filet into the herb and caper mixture to create an even crust.Place the filets onto the prepared baking sheet and bake for 7-9 minutes. Be careful and do not over bake them!
Once done, transfer the salmon filets to individual serving plates. Serve with a squeeze of fresh lemon juice on the salmon fillets, and some creamy mashed potatoes on the side with blanched asparagus or any other greens of choice. Enjoy!
Hello Everyone! As I stated in my very first post for the year 2020, I mentioned that I would not be revealing the theme for the year as I want to give you guys a chance to guess. I also mentioned that it might not be obvious for the first few months. But as a new month dawns upon us, this means that it’s time to change it up a little bit; to make it start to look a little clearer on where the journey of Amcarmen’s Kitchen will take us this 2020.
Tonight’s recipe is perfect for an easy weeknight meal, yet also fancy enough to impress your guests on the weekend! What’s even better is that it’s ready in under 30 minutes! It’s full of vibrant orange flavour and pairs well with the fresh tarragon. Actually, a little side note – the recipe uses fresh rosemary to pair with the salmon. I had a hard time sourcing rosemary the weekend I wanted to whip this dish up and so I ended up using the next best thing I could find – tarragon!
This Orange-glazed Salmon is a hearty and filling dish packed with fresh flavours and healthy fats. Sear the salmon first so that you get that delicious and slightly crisped golden-brown exterior with a tender, fall-apart interior. As this dish makes quite a bit of sauce, it is best served with a side of rice or couscous to soak up all that yummy goodness. Don’t forget a side of veggies too for some added fibre to your diet!
Before we dive into tonight’s recipe, please check out the original where I drew my inspiration from, another recipe from Jaclyn over on Cooking Classy.
PREP TIME 10 MINS| COOKING TIME 15 MINS| SERVES 4
4 salmon portions (1-inch thick, skin on)
2/3 cup fresh orange juice (about 2 small Navel oranges)
2-3 garlic cloves, minced
1/4 shrimp bouillon cube, dissolved in 5 tbsp of water
1 & 1/2 tbsp honey
1 & 1/2 tbsp orange zest
1 tbsp fresh lemon juice
2 & 1/2 tsp cornstarch
2 & 1/2 tsp fresh tarragon, minced
2 tsp olive oil
Salt and freshly ground black pepper, to taste
Tarragon sprigs, to serve
Blanched vegetables of choice
Navel orange wedges/slices
Steamed plain rice or couscous
Heat olive oil in a large non-stick frying pan or skillet over medium-high. Make sure that it is hot enough, but not too hot that it starts smoking.
Season both sides of the salmon with salt and freshly ground black pepper before adding to the pan. Cook, skin side down first before flipping, about 3-4 minutes per side or until browned and cooked through. Once done, transfer the salmon to a plate lined with a paper towel to soak up any excess grease.
With the same oil in the pan, add the garlic and minced tarragon. Sauté for about 20 seconds, taking care not to burn them, and then add 4 tablespoons of the shrimp bouillon cube dissolved in water. Simmer until mostly reduced. Stir in the orange zest, orange juice, lemon juice, and honey.
In a small bowl, whisk together the remaining tablespoon of the shrimp bouillon cube dissolved in water with the cornstarch. Pour into the pan and whisk until thickened. Season the sauce with salt and freshly ground black pepper to taste. Allow to simmer for about a minute while constantly whisking.
Return the salmon to the pan and spoon the sauce over. Remove from the heat.
Serve with vegetables of choice, in this case I used mustard leaves, on the side with extra slices of fresh oranges and steamed rice (optional). Enjoy!