Tag Archives: salmon

Spicy Baked Salmon and Green Beans

Yes, yes, yes. I’m still in the process of trying to figure out what to do with this blog. Yikes! I need to carve myself out a brainstorming session so I can get some order and actionables! Promise to keep everyone updated. :)  In the meantime, here’s a couple recipes I whipped up last night from dinner.  Both I found of my BigOven iPhone App.  That thing is honestly a lifesaver!  Enjoy!


Spicy Baked Salmon


  • 500 grams Salmon filets
  • 1 clove Garlic
  • 2 tablespoons Onion minced
  • 1 1/2 teaspoons Pepper freshly ground
  • 3/4 teaspooons Paprika
  • 1/4 teaspoon Cayenne
  • 3/4 teaspoon Dried thyme
  • 1/4 teaspoon Salt
  • 1 1/2 tablespoons olive oil


Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 – 40 minutes depending on the thickness of the salmon.


Sauteed Green Beans with Garlic and Herbs


  • 1 tablespoon Unsalted butter softened
  • 3 cloves Garlic minced or pressed
  • 1 teaspoon Fresh thyme chopped
  • 1 teaspoon Olive oil
  • 1 pound Green Beans ends snapped off and cut into two inch pieces
  • Salt
  • Black pepper ground
  • 1/4 cup Water
  • 2 teaspoon Lemon juice
  • 1 tablespoon Fresh parsley chopped


Combine butter, garlic and thyme in a small bowl and set aside. Heat olive oil in a 12-inch nonstick skillet over medium heat until just smoking.  Add beans, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally until spotty brown, 4 to 6 minutes. Add water, cover and cook until beans are bright green and crisp, about 2 minutes. Remove cover, increase heat to high and cook until water evaporates, 30-60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned and beginning to wrinkle, 1-3 minutes longer.  Transfer beans to a serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper.  Serve immediately.


Seared Salmon with Oranges and Fennel

Seared Salmon with Oranges and Fennel

  • 2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
  • 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
  • 1/4 cup pitted green olives, halved
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • Coarse salt and ground pepper
  • 4 skinless salmon fillets (6 ounces each)
  1. In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently. Set aside.
  2. In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cook until browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnish with fennel fronds, if desired.


Are there any foods out there that you just keep trying to convince yourself that you enjoy? Like you just keep trying and trying, but you aren’t sure if you love or hate the food?  Well, that’s how I feel about fennel. Little ole fennel. I really can’t decided whether I love or hate. I always clear my plate when it’s an ingredient, but I can’t tell if I enjoy it. Weird, right?

Anyways, this was a quick quick easy meal.  Outside of the salmon, there was no actually ‘cooking’ just assembling.

Mixing the oranges, fennel, lemon juice, olive oil, salt and pepper..

Meanwhile … I made a couple rookie mistakes on my salmon. I used a non non-stick pan, and undercooked it.  Oh well, still tasted okay.

See that little burn? Woops…

Overall, this meal was okay. It really wasn’t enough to fill me up.  Maybe that’s a good thing, but I’ll tell you I was craving something else all night!

Roasted Salmon with Spicy Cauliflower

Roasted Salmon with Spicy Cauliflower

  • 4 garlic cloves
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 head cauliflower (about 2 pounds), cored and cut into large florets
  • 4 skinless salmon fillets (6 to 8 ounces each)
  • 4 thin lemon slices, halved, plus 4 wedges, for serving
  1. Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
  2. Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
  3. Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.


Yikes! Apologies for being such a bad blogger this week.  I’ve been a little under the weather and the last thing I’ve wanted to do after cooking these meals was to write about them.

My meals were a little shuffled around this week due to other obligations getting in the way, but by the end I’ve the week, they will all have been cooked. Just on the wrong nights. No biggie.

So going back in time, Monday’s meal was Roasted Salmon with Spicy Cauliflower.  This week I chose all the meals based on everything being simple and healthy. Most of the dishes contain one protein and a vegetable. Monday’s meal was no different. It was really, really easy to make and I loved the cauliflower! I bought a whole head of cauliflower, so I think this side dish will be making its way into some of my meals next week. Easy and tasty – my favorite!

All I had to do was season the cauliflower with the garlic, red pepper flakes and olive oil (I opted not to use the anchovies – not my style) and bake it for about 15 minutes.  At that point, I threw in the salmon and ‘nestled’ it among the cauliflower.

“Nestling” the Salmon

I baked the salmon for about 10 more minutes, and voila! A simple easy one-pot meal.

I’ve grown to really enjoy cooking salmon. It’s quick, it’s easy and it’s simple for me to see when it’s done. Some other meats I struggle with knowing if they’re cooked fully, but I can always tell with the salmon. It doesn’t hurt that it only takes a few minutes!

Bon appetit!

(I actually threw some baby potatoes from my roommates leftover’s into my meal! Yummy!)

Salmon with Parmesan Roasted Asparagus

Salmon with Brown Butter, Almonds and Green Beans

  • 4 tablespoons unsalted butter
  • 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
  • 1 pound green beans, trimmed and halved crosswise
  • 1/4 cup sliced almonds
  • 2 tablespoons capers

Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat.  Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook until opaque throughout, 3 to 5 minutes per side; transfer to plates.

Meanwhile, fill a second skilled with 1/2 inch of water, bring to a boil and add 1/4 teaspoon salt.  Add the green beans, cover, and steam until just tender, 4 to 5 minutes; drain and transfer to plates.

Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat.  Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown (but not burned), 2 to 3 minutes.  Stir in the capers.  Spoon over the fish and green beans.


What you’re seeing is not a mistake. This meal (or most of it) got scratched.  There were no fresh green beans available at the grocery this week, so I opted for another delicious green, asparagus.  I followed the same salmon recipe more or less, but here’s the updated asparagus recipe via Big Oven:

Parmesan Roasted Asparagus


  • 2 1/2 pounds fresh asparagus
  • 2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Parmesan Cheese
  • 1 large lemon


Preheat the oven to 400 degrees F. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

So here were my real ingredients last night:

The recipe was once again, easy to follow.  The only time I really had to think was timing the asparagus in the over versus the salmon on the stovetop. Besides that, it was mostly watching and waiting.

I love the flavor from the roasted asparagus. It was the perfect taste. You still got all the asparagus flavors with a touch of seasoning. I burned the tips slightly and it gave a great crunchy taste.  The lemon also added the perfect amount of sour.

Bon appetit!

Roast Salmon and Pepper with Caper Vinaigrette

Roast Salmon and Pepper with Caper Vinaigrette

  • 1 cup long-grain white rice
  • 2 small red bell peppers, quartered
  • 1 fennel bulb, thinly sliced
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 1-1/4 poind piece skinless salmon fillet
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 tablespoon capers, chopped
  • 1 tablespoon red wine vinegar
  • Heat oven to 400degrees. Cook the rice according to the package directions.
  • Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Roast for 5 minutes.  Season the salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper and nestle in among the vegetables.  Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.
  • In a small bowl, combine the parsley, capers, vinegar, and the remaining tablespoon of oil. Drizzle over the salmon and rice.


This recipe was another that was fairly easy to follow.  The only things that slowed me down were, “How do I slice a fennel bulb?” And “What am I preheating the over to 400degrees if I’m cooking to salmon stovetop?” Outside of that everything was simple to prepare.

I used frozen salmon fillets for this recipe because they were on sale. That’s something I probably won’t do again. The salmon still tasted fine, but without sounding like a food snob, I could taste the difference. Outside of the capers and fennel bulb, I’ve used all of the other ingredients for another recipe or I had stocked up in my pantry.  It was a cheap dish that truly went the extra mile.

Nestling the salmon in the veggies

Another step in the directions I found odd was to cook the salmon stovetop for 14-16 minutes.  I know that the recipe call for more salmon than I was making, but all I needed was 5-7 minutes top to finish the fish.

Next time I make this dish, I’ll probably lay off a little on the red wine vinegar.  The capers, salt, and vinegar were a little strong for my taste buds.  But overall, you can’t go wrong with salmon and rice!

Buen provecho!

Honey-Soy Glazed Salmon with Spinach and Peppers

Last night’s recipe:

Honey-Soy Glazed Salmon with Spinach and Peppers

1 Tablespoon honey

3 Tablespoons low-sodium soy sauce

1 1-1/4 pound piece skinless salmon fillet, cut into 4 pieces

Kosher salt and black pepper

1 tablespoon canola oil

1 red bell pepper, thinly sliced

1 tablespoon chopped fresh ginger

3 bunches spinach, thick stems removed (about 12 cups)

1 tablespoon toasted sesame seeds

  • Heat broiler. In a small bowl, combine the honey and 1 teaspoon of the soy sauce.
  • Place the salmon on a foil-lined broiler-proof baking sheet and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.Broil for 5 minutes.  Spoon the honey mixture over the salmon and broil until the salmon in opaque throughout, 2 to 5 minutes more.
  • Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the bell pepper and cook, tossing occasionally, until just tender, 3 to 4 minutes; stir in the ginger.
  • Add the spinach and 1/2 teaspoon salt and cook, tossing, until just wilted, 2 to 3 minutes.  Add the remaining 2 teaspoons of soy sauce.  Serve with the salmon and sprinkle with the sesame seeds.


Delicious goodness

Last night’s meal posed a small challenge … I was a little tipsy.  Tipsy in the sense that I had 4 mojitos beforehand.  We have company sponsored happy hours on the third Thursday of each month.  I’m not one to turn down free drinks, (I did however have to turn down the free food) so by the time I made it home for dinner, I was feeling it. Nevertheless, here’s how it all went down…

All the ingredients.  Notice how I’m being economical by using my leftover sushi soy sauce packets.

I started by skinning the salmon.  This was a little difficult and I’ve learned I need to invest in some new knives.  I really just had to pull the skin off which resulted in scales everywhere.  Once the salmon was cut and skinned, I popped it into the oven.  While the salmon began to cook, I made the marinade – honey and soy sauce.  After a couple minutes, I brushed the sauce onto the salmon.  All while doing this I was chopping the bell pepper, spinach and ginger.

Spinach and ginger

Cooking the spinach, peppers and ginger

The one thing I can identify that I messed up was adding the soy sauce to the spinach.  Too much. I think I got my portions off when I cut down on the spinach.  It wasn’t a huge mistake, but I’d correct it next time.

Another last minute detail I almost forgot about were the sesame seeds.  Although it might not have mattered much, I was happy I remembered the ingredient or that whole $0.69 would have gone to waste. :)

Little fellas!

Like I said, too much soy sauce.  But I loved the salmon and this is a dish that I’d definitely do over again.

Bon appetit!