Baked Salmon, Sauteed Brussel Sprouts and Honey Carrots

The salmon we have came from SeaBear.  The salmon is part of their Wild Keta Salmon which alder smoke has been added.  It is actually a part of their barbecue sandwich that they do with the sauce.  We haven't made the sandwiches with the sauce, we have just had the salmon alone.

Baked Salmon
2 salmon filets
olive oil
greek seasoning (it contains: oregano, garlic, cinnamon, peppermint, dill, nutmeg, cayenne, chives)
Salt
Preheat oven to 275 degree Fahrenheit.  Place salmon on a cookie sheet (if the salmon has skin on it place it directly onto the cookie sheet, if it does not have skin you may want to place foil down or grease the pan).  Drizzle with olive oil, sprinkle with seasoning and a little bit of salt (pepper as well, I just can't have it because of allergies).  Bake in oven for about 10-15 minutes depending on the size and thickness of the salmon.

Sauteed Brussel Sprouts
1 large bunch brussel sprouts, chopped
1 small onion, chopped
2 garlic cloves, minced
1/4 cup white wine
salt
juice of 1 lime
Coconut oil
In a large skillet melt a little bit of coconut oil over medium high heat.  Add onion and garlic and cook until soft.  Add brussel sprouts stirring to mix.  Cook until slightly tender, add wine and cook until wine is reduced, add lime juice and continue to cook.  Add a little bit of salt to taste.  Serve.

Steamed Carrots
4 carrots, peeled and sliced
2 tablespoons honey
Steam carrots in a steamer until tender.  Remove carrots from steamer and place in a bowl.  Add honey and mix thoroughly.  Serve.

Wilted Arugula
I served the salmon on a small bed of wilted arugula.
Coconut oil
2 large bunches of arugula
In a large skillet melt the coconut oil over medium high heat.  Add arugula and cook until slightly wilted.  Place on plate and serve salmon on top of this.

Asian Salmon Salad

I will bet that you can tell from my previous posts that I haven't done fish for a while (we were out of it) and haven't really had that many vegetables.  We just love fresh vegetables and a salad is always a great solution.   Tonight I decided to make salmon and place it on a bed of greens.

Baked Salmon
2 salmon filets (I used Wild Coho Salmon from SeaBear)
Olive oil
Sea salt and pepper
1/4 of a red bell pepper
2 small tomatoes cut into small sections
Green leaf lettuce
Arugula
A small amount of fresh ginger, grated
Crispy rice noodles
Preheat oven to 325 degrees Fahrenheit.  Place salmon onto a cookie sheet.  Drizzle with olive oil, sprinkle with salt (I used a bamboo flavored sea salt), and pepper.  Place salmon in the oven and cook for 14 minutes.  Time will vary based on the thickness of the salmon.   Remove salmon from pan by placing a spatula underneath the salmon fillet but just above the skin.  The skin will stick to the pan and the salmon will come right up.  Make sure that you don't oil the cookie sheet prior to putting the salmon on it otherwise it won't stick.  Place salmon on top of the lettuce, arugula, bell pepper and tomato, top with some fresh grated ginger. Serve with Asian dressing and top with rice noodles.

Asian Dressing
1/3 cup rice vinegar
3 tablespoons tamari
1/4 teaspoon ground ginger
1 clove garlic, minced
2 teaspoons sugar
3/4 cup extra virgin olive oil
Place everything in a small jar and shake until mixed.

Salmon with Fresh Peach Salsa

I really wanted to have something light for dinner so I opted to have salmon with a small side salad.

Salmon with Fresh Peach Salsa
2 - 4 ounce pieces of salmon
3 peaches
2 small tomatoes, de-seeded and chopped
1/4 of a spring onion (or a small onion), diced
fresh basil, finely chopped
Remove the skin off the peaches.  Place peaches into a pan of boiling water blanch them for about 30 to 90 seconds.  Remove from water and drop into a bowl of ice water.  Pinch skin to see if it will start to come off.  It should remove easily, if it doesn't place back into boiling water and cook some more.
Cut peaches in half and remove the pit.  Dice peaches into small sections, place into a small bowl.  Add tomatoes, onion and basil to the peaches.  Stir.
Place the salmon on a cookie sheet, drizzle with olive oil, fresh ground salt and pepper and a little bit of seafood seasoning.  (I use a seasoning from Blue Crab Bay Company)  Place into a 300 degree Fahrenheit oven, cook for about 15 minutes or until fish flakes with a fork.  Serve peach salsa over cooked salmon.

A side salad with fresh dressing was a side to go along with the salmon.  It contained lettuce, tomato, and cucumber.

French Dressing
1/4 cup white wine vinegar
1 teaspoon Worcestershire sauce
2 tablespoons of sugar
1 clove of garlic, pressed
1/4 cup ketchup
3/4 cup olive oil
Mix together

Baked Salmon with Quinoa Salad

I am sorry that I have been a way for a while.  I was at GFWC (General Federation of Women's Clubs) International Convention, which is a volunteer organization.  As we all know that when we are away from home you eat food that maybe isn't that good for you.  Of course in this case since I was at a convention I was eating the normal plate dinners that hotels and convention centers served.  I couldn't wait to get back into my kitchen today and make something, so that is what I did!

Baked Salmon

Preheat oven to 275 degrees Fahrenheit.  Place salmon onto a cookie sheet lined with foil (I only do this because it makes clean up easier), drizzle with extra virgin olive oil, sprinkle with salt and pepper.  Place in oven and bake for 20 minutes. 

Quinoa Salad

Prepare quinoa according to package directions.  

Few sprigs of fresh parsley, chopped

Half of a fresh green onion (green and white parts), thinly sliced

About 1/8 to 1/4 cup pine nuts

Juice from 1/2 of a lemon

Place all ingredients into a bowl and stir to incorporate ingredients.  Place cooked salmon on top of a hearty spoonful of quinoa.

This meal was also served with a small side salad of fresh lettuce from the garden.

Salmon with Strawberry Peach Salsa

My inspiration for this dish tonight was the farmer's market.  I went to the market this morning and of course was in awe of all the wonderful fruits and vegetables that were available.  I bought some strawberries and just figured I would make some kind of dessert with them but instead decided on a simple little something to go over some baked salmon.  The salmon we got was from SeaBear.

Salmon with Strawberry Peach Salsa
Preheat oven to 275 degrees Fahrenheit
Place salmon on a baking sheet, drizzle with olive oil; sprinkle with salt and pepper.  Bake in oven for about 15 minuets.
Strawberry Peach Salsa
1 pint Strawberries
2 peaches
1 very small amount of Italian Parsley
Wash and hull strawberries, cut strawberries into small pieces.   Place a pan of water onto the stove and bring to a boil.  Add peaches to the water and let cook for just about 2 minutes (depending on how thick the skin is).  Remove peach from water and add to a bowl of ice cold water.  Pinch the skin of the peach it should come off very easily.  Remove all of the skin.  Cut peaches in half and remove the pit.  Cut peaches into chunks and add to the strawberries.  Dice up parsley and add to strawberries and peaches.  Mix gently with a spoon.  Spoon over cooked salmon.

Along with this meal we had a small salad of greens and tomatoes, served with a homemade french dressing.

Salmon Salad with Asian Dressing

We still had some of the fresh salmon that we received on Friday, so I decided that it would be perfect for dinner tonight.

Heat oven to 275 degrees Fahrenheit.  Drizzle salmon with olive oil, sprinkle with salt and pepper.  Bake for about 20 minutes until done.

The salad was romaine lettuce, chopped tomato and fresh feta cheese (this is some of the cheese we bought at the Land and Table event last Tuesday).  Place cooked salmon on top.  Pour dressing over salad and serve.

Asian Dressing
1/3 cup rice vinegar
3 tablespoons tamari
1/4 teaspoon ground ginger
1 clove garlic, minced
2 teaspoons sugar
3/4 cup extra virgin olive oil
Place everything in a small jar and shake until mixed.

Baked Salmon with Spinach

We order a lot of our seafood from SeaBear, they had a special for Mother's Day which was a shipment of Fresh Wild Spring King Salmon from Alaska.  I patiently awaited the UPS truck with the shipment of fresh salmon, this is what we were having for dinner tonight.  I didn't take into account that it was in fact Mother's Day this weekend and that the UPS driver would have a lot of packages to deliver, which meant mine would come much later than normal.  Have no fear the truck arrived we came inside opened the box and the cooler to find beautiful fresh fish.  Immediately I placed 2 of the filets onto a pan to cook.

Preheat oven to 275 degrees Fahrenheit.  Place salmon onto a cookie sheet lined with foil (I only do this because it makes clean up easier), drizzle with extra virgin olive oil, sprinkle with salt and pepper.  Place in oven and bake for 20 minutes.

Along with the salmon I fixed wilted spinach.  Heat a skillet over medium heat, add olive oil.  We bought a bag of fresh spinach from the Land and Table event that we went to on Tuesday.  It was a gorgeous bag of spinach.   Add spinach to skillet, it won't look like all the spinach will fit but it will, turn the spinach with a pair of tongs, flipping the spinach over and around so that it cooks.  Cook until the spinach is wilted but not mushy.