salmon Archives - For the Love of Food

Spicy Salmon and Mango Fried Rice Bowl

Nicole Hood — Wed, 16 Jul 2014 21:22:00 +0000

Being from Florida, I am a super seafood lover and I am proud to say my daughter is following in my footsteps! Her favorites are shrimp, crab, tuna, and salmon. Unfortunately, where we live in Louisiana, seafood isn’t as readily available as back home, but I still get plenty of fresh Gulf shrimp and beautiful Salmon filets. So this was one of those recipes that I just threw together with what was available in my fridge {and what I knew my daughter would eat}. We eat fried rice and stir-fries often but this was my first time adding mango {another Ava favorite} and salmon to the rice. I will add I used a lot of butter in this recipe but you can easily omit some and substitute olive oil or sesame oil in the rice. I just think- sometime butter is better (especially in fried rice)! I topped it with my absolute favorite condiment: Annie Chun’s GoChoJang Sauce (spicy Korean BBQ). Not only is this colorful dish beautiful to look at, my Spicy Salmon and Mango Fried Rice Bowl will make your taste buds sing with happiness {oh yes it’s that good!}.

Talk about bang for your buck! The salmon I purchase is usually a huge filet for around $15-$20.

I rinse it, pat dry, and cut it into 6-8 portioned filets and separate into labeled freezer bags with 2 per bag all ready for meals.

Here is it…the BEST SAUCE EVER! I add it to eggs, burritos, rice, soup, you name it!
I have purchased it at Whole Foods, HEB and Publix.

Spicy Salmon and Mango Fried Rice Bowl

Makes 4 servings

Ingredients

2 salmon filets around 4-6 oz each, rinsed and skin removed
1 mango peeled and diced
4 oz baby bella mushrooms approx 4-5 mushrooms, sliced
1/4 cup green onions diced
3 cups Jasmine rice cooked
4 tbsp unsalted butter
2 tbsp Soy sauce
2 eggs beaten
1 cup frozen peas
2 tbsp Teriyaki sauce/marinade I like Mr Yoshiba's
Annie Chun's GoChuJang Sauce for drizzle on top

Instructions

Preheat oven to 350 degrees.
Place salmon filets in a baking dish. Coat in teriyaki marinade and top with a tbsp of butter each.
Place in oven and bake for 20 minutes, until cooked through and flaky.
Meanwhile, in a large skillet or wok, add a tablespoon of butter to a skillet and add mushrooms. Saute until golden.
Push mushrooms to the side and add another tablespoon of butter.
Add green onions, rice, and peas. Drizzle with a tablespoon of soy sauce and mix together.
After cooking for a minute, push rice to the side and add the two beaten eggs. Stir with a fork until eggs scramble and then mix into rice.
Mix in mangoes and add another tablespoon of soy sauce.
Take your fish out of the oven and break apart with a fork and add salmon to the top of the rice.
Drizzle with GoChuJang sauce (or another spicy sauce of your choice) and serve.

Place salmon in a baking dish. Coat in teriyaki marinade and top with a pat (tbsp) of butter each.

Bake for 20 minutes or until it flakes easily with a fork.

My sous chef saves the day again!

My hubby is the best at cutting mangoes {even though I know he sneaks a few bites}!

Dice and slice up all the toppings.

Cook a pot of rice, I prefer Jasmine rice for this recipe.

Add a tablespoon of butter to a skillet and add mushrooms. Sauté until cooked down and golden.

Push mushrooms to the side and add another tablespoon of butter.

Add green onions, rice, and peas. Drizzle with a tablespoon of soy sauce and mix together.

After cooking for a minute, push rice to the side and add the two beaten eggs.

Stir with a fork until eggs scramble and then mix into rice.

Mix in mangos and add another tablespoon of soy sauce.

Take your fish out of the oven and break apart with a fork.

Now add salmon to the top of the rice.

Drizzle with GoChuJang sauce (or another spicy sauce of your choice).

Scoop onto a plate and serve warm. {Try not to lick the plate!}

They say you eat with your eyes first and this colorful dish is sure to make you want to dig right in!

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Father’s Day Spice Rubbed Cedar Plank Grilled Salmon and Veggie Kabobs

Nicole Hood — Thu, 19 Jun 2014 14:32:00 +0000

What better recipe to share in honor of Father’s Day but a delicious grilled salmon?

My husband and my Dad are both ‘Masters of the Grill’ and seafood lovers so I dedicate this recipe to them on their special day! I used a cedar plank as a fun technique and for added flavor and made a simple spice rub for the salmon. I served it with veggie kabobs and rice for a flavorful and healthy grilled dinner perfect for Dad’s Day {or any day}!

Dad’s with their daughters during Father’s Day brunch this year.

For Father’s Day this year we joined my parents in Baton Rouge for a long weekend. We started our day with a delicious jazz brunch at Copeland’s then took a road trip along River Rd to view a few of the historic Plantations and gardens. It was a fantastic, fun filled day with my Mom, daughter, and two favorite men- my husband and my Dad.

I will always be a Daddy’s girl!


The two special Dad’s. We are so blessed to have you both in our lives!

How adorable is this minion card I made for Ashton? I used paint pens, mod podge, and a bottle cap.


Ashton, Ava, and I on our trip to Florida. Such a good Daddy!

Ava loves her Papa- and Papa loves his Ava!

Cedar Plank Grilled Salmon and Veggie Kabobs

Ingredients

RUB:

1 tbsp brown sugar
1 tsp coarse salt
2 tsp ancho chili powder
1 tsp cumin
1/2 tsp black pepper

SALMON:

4 6 ounce salmon filets
1 cedar grilling plank soaked (I use Fire and Flavor brand)
honey for drizzling

VEGGIE KABOBS:

8 skewers soaked if bamboo
chopped cubed veggies like onion, squash, zucchini, mushrooms, peppers, asparagus, broccoli, cauliflower, etc)
olive oil
salt/pepper to taste

Instructions

Soak plank and bamboo skewers underwater for at least an hour.
Preheat grill to medium low heat, about 350 degrees.
In a small mixing bowl, combine rub ingredients.
Rub salmon with desired amount of rub and set aside.
Thread veggies onto skewers, using two bamboo skewers per kabob to secure veggies.
Brush kabobs with oil and season with salt and pepper.
Add veggies to the preheated grill.
Place soaked plank on preheated grill, close lid, and heat for 3 minutes.
Using tongs turn plank over and place salmon on heated side of plank.
Close lid and grill for 12-15 minutes or until desired doneness.
Remove planked salmon from grill and drizzle with desired amount of honey.
Remove veggies from grill when fork tender and serve on plate with salmon and rice.

Notes

Salmon recipe from Fire and Flavor

I found these Cedar grilling planks at Lowes and I am hooked! Simply soak for an hour in water then warm on the grill for a few minutes and top with your seafood or meat and grill. Super easy and tons of flavor!

Beautiful fresh salmon filets and a tasty spice rub- perfect for the grill!

The spice rub is from the Fire and Flavor company. Mix together

1 tbsp brown sugar, 1 tsp coarse salt, 2 tsp ancho chili powder, 1 tsp cumin, and 1/2 tsp black pepper in a bowl.

Rub salon all over with the spice rub and set aside.

Prepare your kabobs by chopping thick veggies like squash, zucchini,
peppers, onions, mushrooms, broccoli, and/or cauliflower and threading
onto soaked bamboo skewers {or skip the soaking and use metal kabobs}.

Brush with olive oil and season with salt and pepper.

Time to get our grill on!

Preheat your grill to 350 degrees. Remember to add your soaked plank to the grill for 3 minutes {close the lid} to warm, flip, then add salmon.

Grill your salmon and veggies. Salmon should take 12-15 minutes. Grill veggies until tender, around 15-20 minutes {depending on what veggies you use and how large}.

Carefully remove planked salmon {I use tongs to slide onto a baking sheet}.

Veggies are tender and have a nice char.

Drizzle honey on warm salmon.

Serve on a bed of Jasmine rice with a veggie kabob.

Cedar Plank Salmon has quickly become a staple in our home.

Dinner is served!

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Sriracha Barbecue Salmon with Roasted Asparagus

Nicole Hood — Thu, 23 Jan 2014 16:02:00 +0000

Salmon is a favorite in our house, especially with my daughter Ava. I came up with this BBQ recipe the other night when I wanted to do something different than my usual Brown Sugar Salmon. It’s my kind of recipe: fast, simple, and full of flavor! Use the Sriracha to your taste (or omit it all together as I did for Ava).

Sriracha Barbecue Salmon with Roasted Asparagus

Makes 2 servings

Ingredients

For the Barbecue:

1 tablespoon sesame oil
1 garlic clove pressed
1 teaspoon fresh ginger paste
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon dark brown sugar
1 teaspoon or more to taste Sriracha hot sauce
2 6-ounce salmon fillets
1 bunch asparagus tough ends removed
olive oil
sea salt/cracked black pepper to taste

Instructions

Preheat oven to 350 degrees.
Rinse salmon, pat dry, and place in a baking dish.
In a food processor, mix together sesame oil, garlic, ginger, lime juice, brown sugar, soy sauce, ketchup, and Sriracha.
Pour sauce over salmon filets.
Spread asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper. *Or use lemon pepper and add fresh lemon zest after roasting.
Bake both asparagus and salmon for 20-25 min. Salmon should flake easily with a fork and be cooked through (or to your desired doneness).
Serve warm with a side of mushroom couscous.

Notes

Barbecue recipe adapted from Cooking Light.

Clean asparagus and trim tough ends. Season with salt and pepper and drizzle and toss with olive oil. Bake with salmon in a 350 degree oven for 20-25 minutes.

Optional: Lemon Asparagus- *Use lemon pepper instead of black pepper and add fresh lemon zest after roasting.

I ordered 1lb of salmon at the seafood department and once I was home I cut it into 4 filets. Since it’s just my daughter and I, I freeze half for later. Rinse salmon and pat dry. Remove any stray scales or visible bones. Place in an 8X8 baking dish.

I used my favorite Sesame oil for the sauce and then mixed in all other ingredients.

Pulse a few times in a food processor until combined. Taste and add more Sriracha for more heat.

Drizzle liberally with sauce and bake at 350 degrees for approx. 20 minutes.

Salmon is done when it flakes easily with a fork and it is cooked through.

Serve with roasted asparagus and a side of mushroom couscous.

Ava loves asparagus but only eats the tops! Silly girl!

I am not a fan of
strong fishy flavors so I remove the skin on the bottom of the salmon before serving. Simply use a spatula or fork and gently lift skin and it should slide right off.

Sriracha BBQ Salmon with Roasted Asparagus and Mushroom Couscous

Dinner is served….and boy is it delicious!

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Salmon and Rice Gratin

Nicole Hood — Mon, 15 Oct 2012 02:43:00 +0000

Need a quick and easy dinner idea that your whole family will love?
Try my Salmon and Rice Gratin! This one dish meal is hearty and
comforting and the dijon cooking creme sauce is out of this world!

Ingredients

10
ounces
Philadelphia Cooking Creme-Original or Lemon and Herb
3
tablespoons
dijon mustard
1
pound
Salmon fillet, skinned
2 1/2
cups
seafood stock/broth
1
teaspoon
olive oil
4
cups
fresh spinach or one 10oz pkg frozen spinach, thawed
4
tablespoons
fresh parsley, minced
2hard boiled eggs, chopped
2cups cooked hot Basmati or Jasmine rice
1
cup Cheddar or Cheddar Blend shredded cheese

Directions

Preheat broiler.

Place salmon in a deep skillet or wide pan and cover with seafood stock. Bring to a boil
over medium and then turn down heat to low and simmer and poach the
fish for 10 minutes until light pink and flaky.

Meanwhile heat a skillet over medium and add olive oil and spinach. Saute spinach until wilted, about 1 minute. Remove from heat and let cool slightly.Squeeze out any excess liquid and then coarsely chop.

In a medium bowl mix together cooking creme and dijon. Add the sauce to the hot rice. Add parsley, spinach, and 1/2 cup shredded cheese and combine well.

Remove salmon from poaching liquid with a slotted spoon. Flake into small pieces with a fork and gently mix into rice and sauce. Finally gently add the chopped eggs.

Pour into an 8X8 baking dish and top with remaining 1/2 cup cheddar cheese.

Heat in the broiler for 1-2 minutes until the cheese is melted and the top is golden.

Makes 4 servings! Enjoy~

Click here to watch my cooking video on Salmon and Rice Gratin!

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