Soy Maple Salmon Dinner

This whole “fish” thing is totally new for me. I can still count on one hand how many times I’ve actually served fish to my family for dinner. The only fish I truly enjoy and am obsessed with is sashimi and I haven’t mustered enough courage to serve it at home, just because I’m afraid everyone will die of food poisoning. I made this salmon simply before we had it but was pleasantly surprised that I actually may have enjoyed it. My taste buds are growing… times are changing. Enjoy!

Ingredients:

¼ cup of Maple Syrup

2 Tbsp of Soy Sauce

1 Clove of Garlic

¼ Tsp of Salt

1/8 Tsp of Pepper

I side of Salmon (is that what it’s called?)

Blend all the ingredients and pour onto the salmon skin side up in a baking dish lined with parchment paper. Let the dish marinate for an hour. Flip the salmon over to that the skin is on the bottom of the dish. Put some of the sauce on top of the salmon and bake in a 400-degree oven for 20 minutes.

I served it with Muffin Pan Potato Gratins and some greens. All in all, it was a good meal.

Bon Appétit!

Basil Salmon Dinner

This is possibly the first time I’ve ever actually enjoyed a piece of fish that wasn’t deep fried or raw. I have never been a fish person, but I’m finding with every new fish recipe I try, that those taste buds are changing. This meal was absolutely delicious. I served salmon with some salad and a broccoli-pasta casserole on the side. It seemed to be a hit with the entire family, which is always a plus and NEVER a guarantee!

Ingredients For the Salmon dish:

4 or 5 Salmon Steaks

For the marinade:

3 Tbsp of Olive Oil

3 Tbsp of Lemon Juice

1½ Tbsp of Dijon Mustard

1½ Tsp of Dried Basil

2 Large Cloves of garlic, minced

Salt and pepper

Optional:

1 cup of breadcrumbs seasoned with salt and pepper

In a small bowl, mix together the oil, juice, garlic and mustard. The mixture will surely thicken into a very liquid mayonnaise texture. Stir in the basil, salt and pepper.

Put the salmon in a Ziploc bag with the marinade. Make sure all the steaks are evenly coated on the top and on the bottom. Squeeze as much of the air in the bag as possible and store in the fridge for an hour or so.

Once you are ready to eat, place the breadcrumbs in a shallow dish. Gently coat each steak with the breadcrumbs before placing them in a pan on medium-high heat for 3-4 minutes, until golden on the outside, and flaky on the inside.

Ingredients for the Vinaigrette:

This recipe is a variation of the typical Balsamic dressing we ALWAYS have on hand. I always make it in a glass jam jar, because it’s easier to mix the ingredients together while the lid is screwed on. I'd also like to add that since the ripe old age of twelve, making vinaigrette has been my responsibility in our household because nobody else can quite get it to behave the way I do.

2 Tbsp of Dijon Mustard,

6 Tbsp of Balsamic Vinegar

½ cup of Olive oil

1 Tsp of dried basil

1 clove of garlic, minced.

In a jam jar, mix the balsamic vinegar and the mustard until they form a uniform colour (no more mustard chunks sticking to the sides or underneath). Add the basic and garlic, mix again. If the mixture looks thick, add some more vinegar. I always eyeball the amount I put in… If you plan on filling the jam jar completely, I aim for ¼ balsamic and ¾ oil. Once the basil and garlic has been added and you are pleased with the liquid consistency, add the olive oil in 2 or more parts, viciously shaking the jar between parts to break those fat molecules and thicken the vinaigrette.

The dressing should have a thicker consistency once the oil has been added.

There is no need to refrigerate it if you make it in a glass sealed jar.

The salad it was first used on was a bed of baby spinach with some carrot, cucumber and tomato.

Bon Appetit!

Smoked Salmon Salad

Whole Foods has this Amazing Salmon Salad that is absolutely irresistible, but also absolutely overpriced. :( Lucky for me, they have to list the ingredients on the label so I made my own similar tasting one and I loved it. The fish I used wasn't the salmon lox that Whole Foods uses I'm pretty sure... but the smoked salmon was had was sort of golden so the color wasn't the same but it was still delicious!


Ingredients

1 Baguette, sliced thinly/diagonally
Romain Lettuce
6 to 8 Ounces of Smoked Salmon
1/4 Cup of Mayonnaise
1/4 Cup of Sour Cream
2 Tbsp. Chopped Red Onion
1 Roma Tomato, chopped
1/2 of one celery stick, chopped finely
2-3 green onions
Salt and Pepper

1. Chop the salmon into tiny pieces. Chop the onions, coat them in salt, let rest half an hour and rinse.
2. Mix all ingredients together.
3. Serve on a slice of baguette over some lettuce, top with green onions or chives to decorate. :)



Bon Appetit!

Fish Tacos w/ Mango & Avocado Salsa

I am embarrassed by the lack of posts I’ve made to my blog recently. I have a handful of meals I’ve made, waiting to be blogged about, but I’ve been so busy. I moved to Montreal, and have therefore, lost all access to my parents’ beautiful camera. Here is one of the last meal I was able to photograph with the Canon Rebel XTi… FISH TACOS with Mango and Avocado Salsa! They were simply delicious and coming from me, that means a lot, since I’ve been avoiding fish like the plague for the last 10 years!



Ingredients:

White Fish Fillets (since I have no experience with fish, I got frozen beer battered fish fillets)
1 Ripe Avocado, cut in dice sized pieces
1 Ripe Mango, chopped
a heaping handful of cilantro
¼ Cup of chopped Red Onions
1 Roma tomato
1 Tbsp. Lime Juice
1 Tbsp. Olive Oil
Salt and Pepper
Jalapeño pepper, chopped (as little or as much as you want… ½ tsp. is my choice)
A package of smaller flour tortillas
Red Cabbage, thinly sliced
Sour Cream
Tex Mex Cheese


1. Combine the avocado, mango, tomato and onion chunks in a bowl with cilantro, toss with limejuice and oil until evenly coated. Mix in Jalapeño pepper, and seasoning, let sit at least 45 minutes in the fridge.

2. Bake the white fish fillets as per the box instructions.

3. When the fish is ready, place on a cutting board and slice into long thin pieces. Serve immediately.

4. My favourite way of eating tacos, is first smearing sour cream, adding the fish and cabbage, topping with salsa and a heaping amount of tex mex. It’s soo delicious, most definitely one of my favourite meals to date!



Bon Appétit!

P.S. I really don’t have any real talent when it comes to cooking, I just really love cheese, cilantro and/or avocado. Anything with either ingredient is bound to be good, even if it sounds or looks disgusting.