One Pot Wonder: Salmon and Asparagus With Raspberry Red Onion Balsamic Reduction

That is a mouthful!  But a wonderful mouthful!  This reduction is sweet, a little spicy, tart…and just wonderful.  It would be great on a number of different things, and it rocked on this fresh caught salmon!  Plus who can argue with a one pot, super quick meal?! Inspiration for this lovely meal came from a great blog called apronstringblog.com.  It was originally a blackberry glaze that used blackberry preserves.  However, it has been my experience that preserves and jellies are crammed with sugar, often amongst other strange ingredients that are hard to pronounce.  So I decided to make it with fresh blackberries cooked down.  However, right after we got groceries, we also got very busy.  I forgot about the beautiful blackberries in my fridge until they had fuzzies on them.  😦  It made me want to cry!!  Luckily, I found some raspberries in my freezer!  And so this beauty was born…not too reminiscent of the original, but still salmon with a yummy berry sauce!  So let me share this creation with you!!   Here’s what you need:

  • 2 Tbsp Coconut Oil
  • 1/4 Small Red Onion, Thinly Sliced
  • 1 C Raspberries, fresh or frozen
  • 2-3 Tbsp Raw Honey
  • 2-3 Balsamic Vinegar (I used strawberry balsamic vinegar that we got in an adorable specialty shop in Lake Placid while on our anniversary.)
  • Pinch Red Pepper Flakes, Cumin, and Thyme
  • 1 lb Asparagus, trimmed
  • 1 C Unsweetened Coconut Milk
  • 1 to 1 1/2 Fresh Salmon
  • Salt and Pepper

And here’s how you do it:

  1. Preheat your broiler.
  2. Start your sauce first!!  Take out a medium sauce pan and melt the coconut oil over medium heat.  Add red onions and cook, stirring, until just starting to brown and caramelize.
  3. Stir in raspberries and cook for a minute or so.  If they are frozen, stir until they are mostly thawed.  Add raw honey to taste (I used 3 Tbsp and it was nice and sweet, but I know that not everyone would want it that sweet so feel free to use less.)    Let honey melt and stir to coat raspberries.
  4. Add vinegar and stir in.  Turn heat down to medium low and continue cooking until a sauce has formed from the raspberry juice.  Add red pepper flakes, cumin, and thyme.  Let simmer while you prepare the rest of the meal.
  5. Trim the ends off the asparagus and rinse.  Put a large cast iron skillet on the stove and pour coconut milk in the bottom.  Bring to a simmer, then add asparagus spears.
  6. Salt and pepper salmon, then place on top of the asparagus.  Cover pan and steam for about 8 minutes, until liquid is almost gone.
  7. Smear the raspberry sauce all over the salmon.  Slide the skillet under the broiler and cook for a couple of minutes, until fish is opaque and flakes easily with a fork.  Serve immediately!  🙂

 

Photo (1)

Gotta love one pot, fast dinners!! Have some peectures

Photo (2)

Thinly slice your red onion.

Photo (3)

Cook until starting to brown.

Photo (5)

Add raspberries and stir, cooking until they begin rendering their juices.

Photo (6)

Add raw honey and cook, stirring until meted.

Photo (7)

Add balsamic vinegar.  Continue cooking until raspberries have “melted” into a sauce.

Photo (8)

Stir in spices, reduce heat, and simmer until your salmon is ready.

Photo (9)

Place a large cast iron skillet on the stove top.  Pour coconut milk in the bottom of the pan and bring to a boil.  Add asparagus.

Photo (10)

Salt and pepper salmon, and lay on top of asparagus.  Cover and steam for about 8 minutes.

Photo (11)

Smear raspberry sauce all over salmon.  Slide under broiler and cook a couple minutes, until salmon is opaque and flakes easily with a fork.

Photo (12)

Yum!

Photo (13)

This glaze is amazing!!

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Garlic Bacon Butter Fish

Yes.  Three of my favorite things.  Garlic.  Bacon.  And butter.   Can you tell that I have the genes of a sweet little Oklahoma Grandma running in my veins?  I even used my cast iron skillet!!  She’d be so proud.  🙂  Anywho.   Despite the sound of the title…I believe this to be at least decently healthy and light!  If you have followed me long, you know that I don’t have a problem with a little butter now and then.  Sure, don’t go deep frying it and eating it by the stick (yes, I have seen people do that on Food Network.)  But a bit here and there is alright.  🙂  And I used turkey bacon from the health food store.  No nitrites yaaaay!!  Wanna see my favorite brand?  Mr. Rodgers and I have tried multiple brands of turkey bacon and we always come back to this one:  BAM!

photo (23)

LOVE IT.  You should too.

So now that we all feel better….let’s discuss this wonderful recipe I adapted from Coastal Living on myrecipes.com.  I realize that the title is a little generic, and I will tell you why.  The original called for Cod.  Yum.  I love Cod.  But I was already about to hit my limit on the budget, so I used Haddock instead, which was cheaper and still heavenly.  However…I think this would go well with pretty much any fish.  Like salmon.  I flipping love salmon.  Gaaaaaaah!  So basically…whatever fish is your fave…try cooking it this way and you will love it.  That is…if you share my love for garlic, bacon, and butter.  And if you don’t…I don’t really know if you are human.

 

So, here’s what you need:

  • 1/4 C Butter, softened
  • A Squeeze of Cilantro Paste
  • 1-2 Garlic cloves, minced
  • 2 tsp Red Onion, minced
  • 1/2 tsp Dijon Mustard
  • 1 Tbsp Gluten Free flour of choice (I was going to use almond, realized I was out, and used a GF multipurpose)
  • Juice of 1 Lemon
  • 2-3 Pieces Turkey Bacon
  • Salt and Pepper
  • 2 Tbsp Coconut Oil
  • 4 Fillets Haddock (Or your favorite!)

 

And here’s how you do it:

  1. Preheat oven to 450 degrees.
  2. Place bacon in a pan and heat until just cooked through and starting to crisp.  Cut or crumble into small pieces
  3. Mix everything but the fish and coconut oil in a bowl.  I mashed mine together with a fork to create a sort of paste.
  4. Heat coconut oil in an oven safe skillet over medium-high heat.  Salt and pepper fillets then add to pan.  Cook for about 3 minutes, then flip.
  5. Top each fillet with a spoonful of butter mixture and continue to cook until almost melted, just a minute or so.
  6. Slide pan into oven and cook until done all the way through, fish is opaque and flakes easily with a fork!

 

Peectures:

Photo (17)Preheat your oven to 450 degrees.  Mix everything but the fish and coconut oil in a bowl.

Photo (18)Make a paste of sorts.

Photo (19)Salt and pepper your fillets.  Melt your coconut oil in a cast iron (or oven safe) skillet and add your fillets, cooking for 3-4 minutes.

Photo (20)Flip and top each with a large spoonful of your garlic bacon butter!

Photo (21)Let melt, just a minute or so, then slide into your preheated oven and cook until opaque, cooked through…so it flakes easily with a fork!  Then enjoy these “few of my favorite thiiiiiings!!”

Photo (22)Here is mine, with some Kale Chips for a perfect lunch!!

Spiced Salmon With Avocado “Salsa”

I haven’t had salmon in so long.  I missed it!  TABBY LOVES SALMON!!   However, I have never had it like this!  It was kind of fun for a change!  I knew my husband would like it because it has cumin on it….Mr. Rodgers loves the cumin flavor!  I don’t even know if he could tell you that it is cumin that he loves.  But it is!  I go through bottles of it like crazyl.  Anyways, even better is the fact that it has avocados on top!!  I think everyone loves avocados!

 

Adapted from laylita.com.  Awesome recipe from an awesome blog!!

 

So, here’s what you need:

  • 1 1/2 – 2 lbs salmon
  • 1 Tbs Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 *generous* tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 Avocado, Thinly Sliced
  • 1 Small Red Onion, or about 1/4 of a Large One (You can kind of tell by how the salsa looks)
  • 1 Serrano Pepper, Finely Minced
  • Juice from 1 to 1 1/2 Limes
  • 3 Tbsp Olive Oil
  • Little Squirt of agave if you want to cut the tartness.  Optional. 🙂
  • Handful Cilantro, Chopped
  • Salt to taste

 

And here’s how you do it:

  1. Combine the dry spices in a small bowl.  Rub the salmon with olive oil and season it with the spice mixture.  Stick it in the fridge and let it “marinate” it for about 30 minutes.  Let those seasonings soak in!
  2. Preheat your oven or grill.  I used my oven because we are out of propane.  It was moist and tender, but would be great on the grill too!
  3. Prep your veggies!!  Put them in a bowl with the lime juice and olive oil and very carefully combine.  My avocado was quite ripe so I opted to use my hands to make sure I didn’t end up with guacamole. 😉  Salt to taste…and make sure to taste and adjust!  Add agave if it is too tart for you!  Put it in the fridge until you are ready to serve.
  4. Cook your fish!  I cooked mine at 350* for 15-20 minutes in the oven.  🙂
  5. Put a slab of fish on your plate, and spoon some wonderful avocado salsa on top!!  Now spoon the flakey fish goodness into your mouth, with the creamy avocado and tangy lime…with just a tiny kick from the Serrano!!  Yes, yes, it is true…you will love this!!

 

Peectures!

Salmon and Avocado 1Season your salmon!!  Place it in the fridge to let the flavors set in!

Salmon and Avocado 3Make your “salsa” while you wait!  Slice everything, put it in a bowl, and mix with salt, lime, and olive oil.  Don’t forget your cilantro!

Salmon and Avocado 2

Take your fish out!  Doesn’t that look yummy?!l

Salmon and Avocado 4Top with some avocado salsa!!

Salmon and Avocado 5Yummy yummy yummy!

Salmon and Avocado 6 Apple Bacon Brussels

Simple Grilled Garlic Dijon Salmon (Summer Grillin’!)

I am passionate about food…and because of that fact, I have no issue with taking time on it.  However, some nights, you just want to throw something together and be eating within 20 minutes, but still have it taste fantastic!  That was the case the night I tried out this beautiful recipe from skinnytaste.com.  It was just a wonderful recipe.  I didn’t change a thing!

So, here’s what you need:

  • 4 salmon fillets (6 oz)
  • 4 Garlic Cloves, minced
  • 1 tsp Herbs de Provence
  • 1 tsp red wine vinegar
  • 1 tsp olive oil
  • 2 Tbsp Dijon Mustard
  • Salt and Pepper
  • Lemon wedges

And here’s how you do it:

  1. Preheat your grill, about medium!
  2. Salt and pepper your fillets!
  3. Now…turn the rest of the ingredients into a paste!!  You can do this a number of ways…either toss them all into a mini food processor, use a mortar and pestle if you have them…or if you are cool like me and don’t have either of those…mince your garlic small, and using the flat part of your knife, smash it back and forth a few times until it starts becoming paste-like.  Then mix with the rest of the ingredients in a bowl!
  4. Cook for about 5 minutes.  Flip it and spread some of the paste on the fish.  After cooking about 3 more minutes, flip again and spread the remaining paste on the other side.  Cook another minute or so, remove from grill, garnish with lemon, and serve!! 🙂

Note:  Cooking times will differ depending on the thickness of your fish.  It will turn opaque and flake easily with a fork when ready!  🙂

Another note:  You should really go check out skinnytaste.com, they’re awesome and I’m so glad I discovered this recipe from them!

Peectures!

Grilled Dijon Salmon 1

Salt and Pepper your fillets!  Preheat your grill to medium.

Grilled Dijon Salmon 4

Create a paste with all remaining ingredients, except the lemon.  You can do this with a mini food processor, mortar and pestle, or simply mashing the garlic as best you can and mixing it all together!

Grilled Dijon Salmon 3

Find a cute guy to grill for you!  Okay, so that is an optional step….but that’s how I like to do it 😉

Grilled Dijon Salmon 2

Grill for 5 minutes, flip and smear with half the paste.  Cook another 3 minutes, flip again, smear again, and cook another minute or so.  Remove from grill when opaque and flakey.  Garnish with lemon, and serve!! Enjoy it’s beautiful simplicity!

Grilled Dijon Salmon 5

Yaaaaaaaaaay!!!  So tasty!!!!!!!!!  You’ll love itttttt!!!!

Broiled Salmon with Grapefruit Relish

Yum.  This is one of those “I look really fancy” meals.  As I grow in cooking, I am realizing something quite amazing.  All these different fancy recipes…not a lot of them are crazy different seasonings on your meat, or some new “unheard” of cooking method…its simply taking a meat, sprinkling some salt and pepper, cooking it until its done, then topping it with some yummy sauce/relish/salsa/chutney.  The variety is in the topping!!  Not in every case, of course.  But that discovery was such a relief for me.  The thought of coming up with a new, unheard of sauce is a lot less daunting to me.  Big sigh.  🙂

This relish…was yummy.  Cause I loooooove grapefruits.  I think you’ll like it.  So read on. 🙂

Adapted from http://www.wholeliving.com.

So, here’s what you need:

  • 2 lb Salmon Fillets
  • 3 Large Ruby Red Grapefruits
  • 3 Tbsp Agave
  • 1/2 tsp Red Pepper Flakes (Yes, this makes it a little spicy…we like that :))

And here’s how you do it!

  1. Start by preparing your first two grapefruits.  You may want to scroll down to my pictures to see how I did it, but I will try and explain it in a way that makes sense.  First, slice a tiny bit off the top and bottom, so that all the peel and white stuff is gone in that area.  Then, take your knife, start from the top and cut down to the bottom in a curve, separating the peel from the grapefruit.  You want to remove as much of the white stuff as possible.  Then separate the segments over a bowl (to catch the juice) and set them aside.  Using a knife helps!  Squeeze the peels over the bowl to squish out as much juice as possible.
  2. Juice the third grapefruit.  You need about 1 1/2 C juice.
  3. Start your relish!  Get a small pot and pour in your juice, agave, and red pepper flakes.  Bring to a boil and cook 15 minutes or more, until its thick and syrupy.  It should reduce a LOT, the original says to have about 1/4 C when it’s all said and done.
  4. Pour half of the “syrup” out into a small bowl and set aside, and return the pot to the oven.
  5. Add the grapefruit segments to the pot (if there is more than 1 C, you can reserve some to serve with it on the plate as a garnish :)).  Bring to a boil and let it cook until the segments have broken down so that it goes from “syrup” to “relish.”  Should take about 12 minutes.
  6. Preheat broiler.  Put your salmon fillets on a lined baking dish (or sheet) and salt and pepper them.  Brush fish with the reserved grapefruit “syrup” and plop in the oven on the top rack.  Cook until it flakes easily with a fork, about 6-7 minutes.
  7. Plate your fish and top with relish, and serve.  Yummmm!!!!

Start by prepping two of the grapefruits.  Cut a thin slice off the top.  I should have cut down farther so that all the white is gone of the top.  I nailed it on my second grapefruit 😉

Salmon with Grapefruit Relish 1

Take your knife and cut from the top to the bottom in a curve, so that you are separating the peel from the fruit.

Salmon with Grapefruit Relish 2

See?  Continue around the whole grapefruit.

Salmon with Grapefruit Relish 3

Perfect!

Salmon with Grapefruit Relish 4

Separate the segments (using a knife helps) over a bowl so you catch as much juice as possible.Salmon with Grapefruit Relish 5

 

Juice third grapefruit, you need about 1 1/2 C of juice.  You can also squeeze peels over the bowl to get extra juice if you need it.

Put your juice, agave, and red pepper flakes in a small pot on the stove and stir.  Bring to a boil and cook for 15 or more minutes, until it is syrupy and has reduced to about 1/4 C.Salmon with Grapefruit Relish 6

Pour out half of the syrup and set aside.  Put the pot back on the stove.

Salmon with Grapefruit Relish 8

Toss your grapefruit segments in the pot and stir.  If you have more than one cup of the segments, you can save them to garnish later.

Salmon with Grapefruit Relish 7

Boil until the segments have broken down and become more of a “relish” texture, about 12 minutes.

Preheat broiler.  Place salmon on a baking dish lined with foil, then sprinkle with salt and pepper.  Brush reserved syrup on the fish and pop in the oven on the top rack for about 7 minutes, until fish flakes easily with a fork.

Salmon with Grapefruit Relish 9

Look how good it looks already?!!  Now place on your serving plate (or in my case, the Tupperware you and your husband are going to eat out of on the way to church), top with relish, and DEVOUR!  Sweet, tart, crispy, moist, salty…how can it be all those things at once?  Sooooooo good!

Salmon with Grapefruit Relish 10

See?  My fancy Tupperware!  This is served on top of cauliflower “fried rice,” which was also super amazing and I can’t wait to share with you!

Salmon with Grapefruit Relish 11

Reliiiiiiiiiiiiiiiiiiiish!

Let me know how you like it!!  What is your favorite sauce/relish to top meat with?!

Asian Inspired Salmon Salad (AKA Sweet Pepper Chutney Salmon Salad)

You know what I think is amazing?  Those moms who raise a bunch of kids and still have time to cook HEALTHY food that the kids actually love, on top of staying within a small budget.  Forget Superman.  I’d like to see Clark Kent try to do that!  To all you supermoms…you are phenomenal and I want to be just like you when I grow up! 😉  Shout out to my sister-in-love, Becca “Jim” Kirkwood, cause she’s got it down!!!

Anywho.  I just started a blog post with a bunny trail, ha.  Let me explain to you why my mind went there!!

LEFTOVERS.

Wonderful leftovers.  No, really, I love leftovers!  I have been blessed with the Kirkwood inability to make small portions of food.  Us Kirkwoods (or former Kirkwood in my case) always cook for an army.  It actually works out nicely, because the Kirkwood house is the hang out house…my parents are the cool parents that let all their kids have friends over at any time of night…and ALWAYS find something to feed them.  Usually something ridiculous like steak and mashed potatoes with garlic bread, even if its 11 at night.  Or if they are tired they’ll settle for a never ending supply of corndogs and dad’s famous rice krispy treats with essential oils!  Though my apartment here across the country from them is small…it is already starting to have the same legacy.  We have different people sleeping on our couch all the time, and you know how I love to feed people 😀  But lots of times I cook for an army…and it’s just me and Jay, and I have a lot of leftovers.  I still like it.  Cause that means less money spent next month on meals, cause this month’s meals are stretching out.  However, eating the same thing for dinner three or four nights in a row can get a little….”blah.”  So this brings me back to my adoration for supermoms.  Taking leftovers…and transforming them into something else so the family doesn’t know they are eating the same thing.  And BOOM! You saved lots of MOOOOLAH.  That was one of the first tips my sister in law gave me.  Transform your leftovers to save money and eliminate food waste.  I gave her the deer in the headlights look.  Hooooow do you figure out what to make?!  Well guess what.  I came up with this one.  Yeah baby!  Went from a tasty dinner to a creative, light, Asian style salad…all from my little brain!  Go me!  Not Super Mom yet…but maybe by the time I have kids, I will be good enough at it that I can put on the cape 😉

 

Wow.  What an intro!  Enough distraction, let’s get down to business 🙂

So, here’s what you need:

  • 1 head Romaine Lettuce (or 2 if they’re small)
  • 3 C Spinach
  • 1 Cucumber, sliced or julienned (I decided to julienne mine because…I was thinking Asian…and when I think Asian, I think about our favorite sushi restaurant, Ruyi Asian Fusion.  And it just seemed like something they would do…because their presentation is never ordinary in any way!)
  • 1/4-1/2 a Red Onion, thinly sliced
  • Half recipe of Sweet Pepper Chutney Salmon (About 1 lb Salmon, and 1/2 C chutney)

Dressing:  (This will make about enough for 2 platefuls of salad.  If you want to be able to dress the whole salad, you can double it. )

  • 1/4 C Olive Oil
  • Squeeze of Flaxseed Oil (Optional)
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Citrus (I used lemon juice)
  • 1/2 tsp Bragg’s Amino Acids ( my Soy Sauce substitute)
  • 1/2 tsp Ginger, paste or minced
  • Dash of Sriracha

 

And here’s how you do it: (Pretty self explanatory ;))

  1. If you do not have Sweet Pepper Chutney Salmon leftovers but still want to make this fantastically tasty salad, then click on the link and get it started now.
  2. Rinse your romaine and chop or rip it into bite sized pieces, and toss them into a bowl.
  3. Rinse and sort your spinach and add it to the bowl.  Toss with the romaine to evenly distribute.
  4. Slice your onions and cucumbers and scatter on top.
  5. Cut your (cold) salmon into small chunks and scatter on top.
  6. Distribute the chutney evenly over the top.
  7. Whisk together the dressing ingredients and serve on the side.  I do this because I hate it when I dress the whole salad and then we don’t eat it all and it gets soggy and I can’t eat it for lunch the next day.  Booooooo!!

 

How yummy does that sound?  Let me tell you a secret.  It was REALLY yummy!  And this is like…bare minimum for the salad…I didn’t have much in the cupboards, but think of all the variations you could do!  Here’s a few of my ideas:

  • Add a small can of mandarins, and sub the mandarin juice in for lemon juice.
  • Add raisins
  • Add apple chunks
  • Nuts or trail mix

What can you think of that would be tasty?!

 

Pictures, ready GO!

Get your veggies ready!  Clean them all, chop them all, and put in a large bowl!

Chutney Salmon Salad 2Chunk your salmon and add it to the top with the sweet bell pepper chutney

Chutney Salmon Salad 3

YUM!  Now take it outside and eat it in the sunshine!!!

Chutney Salmon Salad 4

 

Seriously, this was perfect for a spring front porch picnic with my husband!!  We took the puppies for a morning walk on a beautiful river-side trail and got some exercise…

Chutney Salmon Salad 1Aren’t they ADORABLE?!  The one on the right is mine 🙂  She needs a hair cut…anyways we started the day with fresh air, exercise, and their cuteness, then shortly after got to sit down in the shade, enjoy the sunshine, and eat something light, fresh, and oh-so-satisfyingly tasty!!  Such a good day 🙂

Chutney Salmon Salad 5Hallelujah!!  Enjoy!  🙂