Salmon in Parchment

If you are always on the lookout for quick and easy weeknight recipes, and don’t stop here first, do what I often do when I am looking for inspiration and follow Food Porn on Twitter.

Today there was a quick and easy to follow video for Salmon Baked in Parchment that will help you get dinner on the table in under 30 minutes!

4salmonrecipes

  • Pesto Salmon
  • Teriyaki Salmon
  • Lemon Dill Salmon
  • Garlic Butter Salmon

 

I’ve done the lemon dill salmon and it came out perfect.  Next on my list to try is the pesto salmon.  This girl loves pesto and this girl loves salmon!  Let’s face it, #ThisGirlLovesToEat 

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active community page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Weeknight Salmon in Parchment

For all of us trying to get more fish, and heart-healthy Omega-3’s, into our diets, this quick and easy recipe from Tastemade (the link takes you to the video – which is handy if you have trouble folding the parchment) takes 15 minutes from prep to cook to table!

INGREDIENTS

  • 30-inch long piece of parchment paper
  • ½ bulb of fennel, thinly sliced
  • 1 large scallion, cut into 2-inch-long pieces
  • 4 oz salmon fillet
  • Salt
  • Paprika
  • 1 slice lemon
  • ¾ Tbsp butter
  1. Preheat oven to 425ºF.
  2. Fold parchment paper in half and cut out a large heart shape. Fold open the heart.
  3. In the middle of the right side of the heart, place 3–4 pieces of scallions and a few pieces of fennel. 
  4. Place the salmon skin-side down on top of the scallions and fennel. 
  5. Top salmon with salt, paprika and the lemon slice. Add the pat of butter on top.
  6. Fold the heart-shaped paper over the fish until the edges meet. (This means the crease will lift off the table.) Begin overlapping folds from the top left and work your way around to the bottom left, at which point you can twist it or paper clip it.
  7. Transfer to a baking sheet and place in oven for 8 minutes, or until meat thermometer reads 140ºF. Serve in the bag on a plate.

Toss a salad together while the salmon is baking and you’ve gotten a completely healthy meal on the table in under 30 minutes on a weeknight!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Keep the Protein in Cooked Salmon

albuminWe’ve all noticed it, the white stuff that oozes out of our salmon no matter how long or short we cook it, whether poached, baked or grilled.  It really ruins the presentation. I have always wondered if it’s normal, and what I did wrong to make my salmon not look as pretty as it is when served to me at a restaurant.

What is that white stuff?

It’s called albumin, which is coagulated protein that is escaping the salmon filet because you (ok I) didn’t take 10 minutes to prep the fish properly to minimize this loss of protein.

What’s the 10 minute fix?

America’s Test Kitchen came up with a simple solution for keeping more if the protein inside the fish you are preparing:

  • 10 minutes in a basic brine solution (about 1 tablespoon of salt per cup of water) before cooking.  “The salt partially dissolves the muscle fibers near the surface of the flesh, so that when cooked they congeal without contracting and squeezing out albumin.”

It’s that easy to preserve your dinner’s nutrients and keep the salmon looking pretty.

Once you’ve brined your salmon, you can finish prepping your filets for the oven or grill and/or stuff them then poach, grill, or bake as you choose.

I’m making salmon for dinner tonight and am definitely going to let my filets spend a few minutes swimming in a zip bag filled with salt water.  Sounds painless to me.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

Simple Salmon Croquettes

salmoncroquettesI have a standby recipe I use for salmon patties that stand up to being cooked on the grill, but I got really behind this Easter and couldn’t find that recipe when it came time to prep.  Never one to be timid in the kitchen, and knowing that my husband would tell me if they sucked, I gathered my ingredients and started throwing them into my Vitamix.

Sriracha Cream Sauce

  • 2/3 Cup Sour Cream
  • 2 TBLS Fresh Squeezed Lemon Juice
  • 2-3 TBLS Fresh Dill Chopped
  • 2-4 TBLS Sriracha Hot Sauce (depending on how spicy you like it)

Combine and refrigerate until you are ready to serve dinner

Simple Salmon Croquettes

Combine these ingredients in your Vitamix (or food processor/blender) in the following order:

  • 1 Medium Zucchini (or Yellow Squash) cut into chunks
  • 2 Shallots (peeled & halved)
  • Juice of 1 Medium Lemon
  • 3 tsp Worcestershire Sauce
  • 2 Large Eggs
  • 1/2 Cup Shredded Parmesan/Romano/Asiago Blend Cheese
  • 2 tsp Ground Pepper
  • 4-5 Stems Fresh Dill (remove leaves from stems)

When the ingredients are well combined, add:

  • 2 Pounds Fresh Salmon Fillet (skin removed)
  • 2 Cups Panko Crumbs

Heat 2 TBLS olive oil in a large skillet (I used cast iron, but it doesn’t really matter).

When pan is well heated, scoop golf ball sized (or so) amounts of the mixture into your hands and flatten into 1/4 to 1/2 inch thick patties.  The thinner they are the faster they will cook.  I use about 1/2 inch as my guide.  Fill the pan with patties and fry over medium heat for 3-5 minutes per side.  Because the ingredients are minced, they cook fairly quickly.   Once each side is browned, remove patties to a paper towel lined plate and continue in batches until all of the mixture is cooked.

Serve immediately on a mound of  yesterday’s Simple Sweet Potatoes and beside a crisp green salad for a light, yet hearty, mid week meal.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood