This is one of the easiest, fastest ways I like to make salmon... or chicken! It's a little more rich and than a lot of the other salmon recipes Antoinette and I have posted on this blog, but it's delicious and served with a bunch of veggies, it's a great dinner - especially for a chilly evening, or a night that just needs some comfort food.
As for the root veggies - oh my goodness. This is another thing that I came to love especially after I moved from southern California (land of the never ending farmer's market) to the Pacific North West. When tossed with a bit of olive oil, salt and pepper, or other seasonings and roasted in a hot oven, root veggies get super sweet, soft and amazing in all ways. We heart the root veggies.
Tangy Parmesan Salmon
Serves 2
Preheat oven to 400
2 salmon filets
1 tablespoon mustard - regular yellow mustard or Dijon
1/4 cup of shredded Parmesan cheese
2 tablespoons mayonaise
Salt and Pepper
In a small bowl mix together mustard, Parmesan cheese, mayo, zest and salt and pepper. Place salmon on a parchment lined baking sheet. Spread in a thick layer on salmon and bake at 400 for about 15 minutes or until the thickest part of the salmon is cooked to your liking. It may need a few more minutes. I like nice browned spots on the top of my salmon and usually flip the broiler onto low for about 2 minutes towards the end of the cooking.
Roasted Root Veggies
Serves 2 a lot of veggies
Preheat oven to 400
1 bunch of beets - I used beautiful stripy chioggia beets
3 carrots
1 tablespoon olive oil
Salt and Pepper - about a 1/4 teaspoon of each
Peel beets and carrots and chop into equal sized pieces. Toss the veggies with olive oil, salt and pepper. Spread on a baking sheet and roast for about 35-40 minutes.
That's it. We ate this with carrot and zucchini fritters. It was wonderful and perfect for a chilly night!
A few things about this recipe...
This topping is great on salmon or chicken! I tend to cook chicken in a shallow baking dish with this topping, rather than on a baking pan. I also bake the chicken at 375 for 25-30 minutes instead of the hotter, shorter time I bake the salmon.
The root veggies are especially wonderful with some fresh rosemary! We like onions, bell peppers, all kinds of squash, sweet potatoes, parsnips, anything!
Things made this time last year...
Irish Car Bomb Cupcakes
I'm a less than confident fish cooker. I fear accidentally serving sushi to my family. I don't always know what flavors really goes with what and I am afraid of the bones. There, I own all of it. But I'm getting better and I'm trying new things. Phew - that weight off my chest is freeing. Anyway, our Whole Foods had a sale and I'm excited about bargain food! I didn't know what I was going to do with these salmon filets, but I knew I needed them. Digging around the Internets I found this Martha Stewart recipe and decided to try it. We all really liked it and it will be in our regular rotation.
Soy Glazed Salmon - Recipe from Martha Stewart
Preheat oven to 400
Serves 2
2 tablespoons brown sugar
2 tablespoons olive oil
1 1/2 tablespoons soy sauce
juice from one lemon - about 2 tablespoons
1 tablespoon white wine (or water)
2 salmon filets (ours were 6oz each)
In a small bowl mix together sugar, olive oil, soy sauce, lemon juice and wine. In a shallow baking dish arrange salmon filets so they fit without overlapping. Pour the marinade over the filets and then flip to coat all sides. If you're using filets with the skin on, bake skin side down.
Bake about 20 minutes, depending on how big your filets are. Baste twice while baking.
We ate this with cucumber salad, mango slices and coconut rice.
Cucumber Salad
1 large English cucumber, or regular cucumber partially skinned
3 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
With a mandolin or with good knife skills, slice the cucumber very thinly. Mix together vinegar, sugar and oil and pour over the sliced cucumbers. Toss with sesame seeds. (English cucumbers have nice, tender skin and I do not peel them. Regular cucumbers have tougher skin and I peel strips off keeping about half the green skin on.)
This was a really easy weekday meal. The salmon was perfect - light, flavorful and a new option for us.
Enjoy!
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