Salmon Pan-Seared with a Honey Soy Glaze with Almonds

I had dinner planned when I went to the grocery store, and I changed my mind in the middle of shopping. I didn't have any idea what I wanted to make so I created my own recipe.
1 lb salmon fillet
1/8 cup soy sauce
1/8 cup honey
1 T minced garlic
1 t Chinese five spice
3 tablespoons sesame oil
1/3 cup chicken stock
1/3 cup slivered almonds
Mix together the soy sauce, honey, garlic and five spice in a shallow bowl or pan and marinate the fish for half and hour or so.
Meanwhile heat up a large skillet ( I used cast iron) and add the sesame oil on medium-high. Place the salmon, skin side up, in the saute pan, include the marinate ingredients. Cook for about 10 minutes or until the salmon is seared on the top, about 10 minutes. Once seared, add the chicken stock and continue cooking. Turn the salmon over and continue cooking about 10 minutes or so. Cook down the sauce. When the sauce is quite thick in the last few minutes of cooking add the almonds, and stir to brown a little and heat.

Here it is in the pan nearly finished. It was quite tasty.

As you grow older, you will discover that you have two hands, one for helping yourself, the other for helping others.
Audrey Hepburn

Bead Curiosities

Panko Crusted Salmon by Ina Garten

Yes I eat a lot of salmon and a lot of chicken in my house. This fish is easy and delicious. I made this last night. This is the first recipe I had where I placed the saute pan into the oven to cook.  I used a honey Dijon mustard as opposed to a straight Dijon mustard.

This is what the fish looks like out of the oven.

Panko-Crusted Salmon
Source: How Easy Is That? by Ina Garten
⅔ cup panko
3-4 tbsp. olive oil, divided
2 tbsp. finely minced fresh parsley
4 (6-8 oz.) salmon fillets, skin on
1 tsp. lemon zest
2 tbsp. Dijon mustard
½ tsp. kosher salt
Lemon wedges, for serving
½ tsp. ground black pepper

Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)

Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.

I leave you with this quote:

"The most beautiful experience we can have is the mysterious...the fundamental emotion which stands at the cradle of true art and true science."

Albert Einstein

Scientist (1875-1955)

Tamari Roasted Salmon

My latest dinner from A Chica Bakes. Here is the link to her recipe. I may have used a little too much mayonnaise, but it was good. Very simple. I used plenty of aluminum foil to help keep down dishes to wash.

I made this little house over at my mother's house with my niece. Perfect use for old Christmas cards.

The cover opens to put stuff if you desire.

Here is my little Christmas tree.

I also did a little writing...

Role Model: Sue Sylvester of Glee
Role Model: Emma Pillsbury of Glee

This is a nice quote to leave you with...

"Once you start to trust your inner self, there is no stopping you."

                                  Ben Kenobi, Star Wars

Happy Holidays!

Curry-Rubbed Salmon

This was my dinner from the other night. It was very easy.

I know it is not the best picture. It does have nice color.
Here are all the ingredients.

3 ingredients.
You pan fry it.

Turn it over

Then it's done.

Looks pretty good although I am use to dishes with more ingredients.

Here is the recipe



CURRY-RUBBED SALMON 

 Serves 2

1 tablespoon olive oil
4 teaspoons curry powder
ounce salmon fillets

In large skillet over medium-high heat, heat oil. Lightly rub 2 teaspoons of curry per fillet on flesh side and place in skillet skin-side up. Cook about 5 to 7 minutes for medium. Flip and cook another 5 to 7 minutes.

Serving suggestion for complete meal: Add bagged salad of choice with salad dressing that meets SBD recommendations.

I do not know where I found the recipe.

If you are looking for a recipe thjat is simple --- this is it.

Hawaiian Salmon With Pineapple Salsa

My dinner tonight. The fish and salsa are yummy. The salsa even has a nice kick to it. Here is the recipe which originally came from Food.com.

Hawaiian Salmon With Pineapple Salsa
A lovely way to fix salmon from the Hawaiian Islands. I got this recipe from Kosher Cooking. — Oct 26, 2004
6 (6 ounces) salmon fillets
1 small red onion, finely chopped
2 teaspoons olive oil, plus
2 (8 ounces) cans crushed pineapple
1 tablespoon olive oil, divided
½ cup golden raisins
4 teaspoons lemon juice, divided
¼ teaspoon cayenne pepper
4 teaspoons minced fresh ginger, divided
3 cups torn fresh spinach
1 medium red bell pepper or yellow bell pepper, diced
3 cups torn fresh romaine lettuce
6 servings Change size or US/metric | 30 minutes 15 mins prep
1. Rinse the salmon in cool water and pat it dry.
2. In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
3. Coat both sides of fish with the mixture and refrigerate for up to an hour.
4. While the fish marinates prepare the Pineapple Salsa.
5. Heat the remaining oil in a medium skillet.
6. Add the yellow pepper and onion and sauté until soft about 4 minutes.
7. Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
8. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
9. Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
10. Enjoy!

The recipe was pretty easy. Here is a picture of the ingredients needed.

The salsa has a nice sweet sour taste.

And I broiled the salmon....

Very appetizing!

Salmon for Dinner from Giada

My dinner tonight thanks to Giada and a sale on salmon at my local Stop and Shop. It has a nice mustardy glaze. I served it with rice made with chicken broth and parsley and a green bean casserole. It can be made in under 20 minutes. It cooks faster than rice.

The salmon was tasty with that mustard flavor. It is very simple and doesn't take long at all to make. 

Here is the recipe. 

Broiled Salmonwith Garlic, Mustard, and Herbs

From Giada's Family Dinners

Serves 6

Ingredients:

2 garlic cloves, minced

2 tbsp. Dijon mustard

2 tbsp. whole-grain mustard

3/4 tsp. finely chopped fresh rosemary

3/4 tsp. finely chopped fresh thyme

1 tbsp. dry white wine

1 tbsp. olive oil

Nonstick olive oil cooking spray

6 (6-to-8 ounce) salmon fillets

Salt and freshly ground black pepper

6 lemon wedges

In a small bowl, mix the garlic, both mustards, rosemary, and thyme. Mix in the wine and oil. Set the mustard sauce aside.

Preheat the broiler. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

Calories: 405

Fat: 24g

Saturated fat: 4.8g

Fiber: .4g

Sodium: 222mg

If you love salmon and mustard you will love this dish..

Panko-Crusted Salmon

Tonight for dinner I had sockeye salmon for dinner. It was yummy. Here it is...

The original recipe came from Tracey's Culinary Adventures.
Here is the recipe...

Panko-Crusted Salmon

adapted from Barefoot Contessa, How Easy is That? by Ina Garten

⅔ cup panko breadcrumbs	4 (6-8 oz) salmon fillets, skin on
2 tablespoons minced fresh parsley	2 tablespoons Dijon mustard
grated zest of 1 lemon	1 tablespoon canola (or vegetable) oil
2 tablespoons extra virgin olive oil	lemon wedges, for serving

Preheat oven to 425°F.

Combine the panko, parsley, lemon zest, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper in a small bowl.  Add the olive oil to the bowl and stir until all of the crumb mixture is evenly coated with the oil.
With the salmon fillets skin side down on a work surface, use a pastry brush to spread the mustard generously over the tops of the fillets.  Season the fillets with kosher salt and freshly ground black pepper, then distribute the crumb mixture evenly over the fillets and press to adhere.

Place the fish in a pyrex baking dish. Brown the crust in the oven for about 5-7 minutes.  Take the fish out of the oven and cover the pan with aluminum foil. and place it back into the oven. Bake in the oven for another 5 to 7 minutes or until cooked through. Remove from the oven, and let rest for 5-10 minutes.  Serve with the lemon wedges.

We really enjoyed the dinner. Hands down it was better than last night's Shepherd's Pie.