Tangy Parmesan Salmon and Roasted Root Veggies

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

 

Cabbage Soup

Brunch Bake... aka Christmas Eggs

For years my mom hosted a Christmas Eve open house. It was always one of my favorite parties - dinner of appetizers, great company, chocolates, cookies, wine and lots of candles. Some years my mom would get a big ham and we would all make little sammies or just peel off and eat delicious ham. 

When everyone left and the food that needed to be put away was wrapped up and the candles were melty and low, we would start make Christmas Eggs. The next morning, we would make coffee, take the Christmas Eggs out of the fridge, warm up the oven and open stockings. When stockings were done, we'd eat our Christmas Eggs and gear up for the next round of presents. It's a Christmas tradition I am keeping!

Christmas Eggs are basically a breakfast casserole. It's super easy to put together the night before and bake on demand the next morning. 

Christmas Eggs
Serves 6
Preheat oven to 350

1 loaf of crusty French bread
1 tablespoon butter
8 eggs
1 cup of milk
1/4 cup dijon mustard
6 oz cubed ham (or more. The only reason I know for sure how much I used, was because we didn't have a Christmas Eve ham and I used a measured package.)
1 cup of shredded cheese (I like pepper jack)
1/4 teaspoon salt 
1/4 teaspoon ground pepper

Grease the bottom of a 9x13 (or similar sized baking dish) with 1 tablespoon of butter. Roughly cut up the French bread or tear into pieces and scatter them in the baking dish. Cube the ham, grate the cheese and scatter these over top the bread pieces.

Whisk the eggs, milk, mustard, salt and pepper until eggs are fully whipped and the milk and mustard are totally incorporated, about 2 minutes. Pour the egg mixture evenly over the bread, ham and cheese. Cover and store in the fridge overnight.

The next morning, take the Christmas Eggs out of the fridge and preheat the oven to 350. Bake uncovered for 35-45 minutes, until the edges are browned and the egg is fully cooked. You should be able to see cooked egg between the bread pieces. Serve hot.

A few things about this recipe...
It has to sit and soak in for a while. Overnight works really well, but if you like breakfast for dinner, assembling in the morning and cooking for dinner is great too.
If you don't like pepper jack, sharp cheddar is a great substitute. I like to add a pinch of red pepper flakes if I use milder cheese.
I used plain French bread this time, but a jalapeno cheddar loaf is awesome!
I've brought this to lots of brunches. I've baked this in ramekins for individual servings. I've doubled the recipe, I've cut it in half. This is wonderful. 
If you don't like ham, don't use it.

Happy New Year to all!!