Moroccan Salmon Salad

Yikes! This recipe is from May - still editing photos, eek! - but it's a great to time to share it. The flavors are so unexpected and refreshing! Such a great meal to kick off your week, and so very simple to do. Thanks to Jourdan for posting this, and for Ally, who gave her the original recipe!

Moroccan Salmon Salad
Recipe by Whole New Mom, via Jourdan Leigh in the Kitchen
Serves 2

Salmon w/ Dijon Cream Sauce + Garlic Butter Breadcrumbs

If you liked this Tilapia with Toasted Basil Butter Breadcrumbs, you will most definitely like this modified salmon version. I've made another version of Salmon with Creamy Dijon sauce, but today's recipe absolutely outshines it. There are a few extra steps and a few different ingredients, but it is so worth it. This salmon was creamy and packed with flavor. Served alongside some sauteed zucchini, and you have a fabulous meal. Cheers!

Salmon w/ Dijon Cream Sauce + Garlic Butter Breadcrumbs
Recipe adapted from How Sweet Eats, via Jourdan Leigh in the Kitchen
Serves 2; can be easily multiplied

Tilapia with Toasted Basil Butter Breadcrumbs

+ Angel Hair Pasta with Garlic White Wine Sauce

Or, as John and I called it, the tastiest tilapia we have yet to encounter...Seriously.

I've always enjoyed tilapia, but I've never had it like this. It was rich, flavorful, decadent and absolutely fantastic. In spite of that adjective overload, I'd use more if I could. I will hands-down make this again. I really think it would be a great dish for company, and hopefully I will have the chance to do that soon!

While the ingredients and preparation instructions may appear, at first, a bit lengthy, I assure you this is very doable for the average cook. I highly suggest combining the tilapia with the pasta and sauce listed below (and pictured!). They come together easily, including preparation timing. Enjoy!

[I adapted the tilapia from Jessica at How Sweet It Is and the pasta sauce from My Bizzy Kitchen (and one of my most popular posts).]

Tilapia with Toasted Basil Butter Breadcrumbs + 
Angel Hair Pasta with Garlic White Wine Sauce
Recipes adapted from How Sweet It Is and My Bizzy Kitchen
Serves 2 to 4

Balsamic-Glazed Salmon

Here is a simple, fast and tasty recipe for you to add to your meal plan! I whipped this up because I had everything needed in my pantry/refrigerator before we left for vacation. John and I were surprised at how much we enjoyed this, and how much flavor was packed into this sauce. Give it a try on a night where you want a healthy meal, but don't have tons of time - or extra ingredients!

Balsamic-Glazed Salmon
Recipe by Giada De Laurentiis, via People magazine
Serves 4 

Salmon with Zesty Citrus Salsa

Happy Tuesday, friends! I'm not sure what the weather is like your area now, but it is a dark and gloomy day here in Indy. Somehow this seemed like the perfect recipe to share, since it's so bright and colorful, and all the fresh produce really makes me think of summer. 

So in addition to getting back into the blog recently (yay!), I've also gotten back into Pinterest and all the visual inspiration that comes with it. This recipe is one of those gems, and we went crazy over all the flavors. It felt light and refreshing, and came together in a flash. I will definitely be making it again!

Salmon with Zesty Citrus Salsa
Recipe adapted from Self
Serves 2-4, depending on how much salsa you use

Inside Out Sushi

Helllllooooo! 

I have been absent for far too long. In fact, I've typed up recipe posts for several other recipes and the like, but my camera cord has been MIA. Whoops! So, my upcoming posts all have pictures from my phone. Better than nothing? I hope so, because I've definitely missed my frequent blog posts and conversations with you!

The title of this recipes comes from Rachael, and a text I got from her after I made these. The original title was "Shrimp Salad on Cucumber," which is not the best. When I told John about Rachael's title suggestion he got SO excited (go Moyer!). He thought it was way better than the original.

Anyhoo, this is a super easy recipe to throw together, plus the "shrimp salad" portion involves NO mayo - how great is that?! It was the perfect thing to throw together before my girlfriends arrived for our monthly "girls dinner." Everyone gobbled this down, and it was so easy (and tasty!) that I will definitely be making it again soon.

Oh, and did I mention that it's healthy? Well, it is! Enjoy!

Inside Out Sushi 
Recipe adapted from Skinnytaste
Yields about 40 pieces

Dijon & Herb Panko-Crusted Salmon

John and I splurged last week and bought some fresh salmon for the amazing Crispy Salmon BLT Sliders with Chipotle Mayo. Well, it was so good, that I splurged again this week and bought some more fresh salmon. I wanted to make a new-to-me salmon dish, so I did some internet cruising and found one by Ina Garten that seemed tasty. However, hers seemed to involve a lot more steps and ingredients I wasn't the keenest on. Am I the only one who is not a fan of parsley? Just wondering.

Anyway, I got to playing around in my kitchen and whipped up this super fast, easy and tasty dish. I kept her suggestion for dijon and panko, but that was it. This was a really great weeknight meal, and John and I ate loved it. A little fresh lemon juice at the end really took it up a notch and brought out all the flavors. If you're looking for a quick and light meal, I think you'll really enjoy this.

Dijon & Herb Panko-Crusted Salmon
Recipe loosely adapted from Ina Garten
Serves 2-3, depending on portions and size of salmon filet

Ingredients:
*Salmon filet, with skin (mine was about .7 pounds and we had leftovers)
*1/2 cup panko bread crumbs
*1 tsp Herbs Provence
*1 tbsp dijon mustard
*1 tsp minced onion
*1/2 tsp garlic powder
*1-2 tbsp olive oil
*lemon for garnish and/or juice

Preparation:
*Combine bread crumbs, herbs, minced onion, garlic powder and olive oil in a small bowl. Mix well, with just enough olive oil to make the mixture hold together.

*Place salmon on a wire rack over a pan, or on a pan itself (skin down). Coat with dijon mustard. Place bread crumb mixture on top, spreading it evenly.

*Place in oven at 450 for 10-15 minutes, depending on thickness of salmon. Or, use the broil setting at 500 for 8-13 minutes, depending on thickness of salmon. (I broiled mine, but it makes the top extra crispy, so it's up to your personal preference).

*Squeeze some fresh lemon juice over the top and serve hot!

ready for the oven

out of the oven

time to eat!

Crispy Salmon BLT Sliders w/ Chipotle Mayo

Let me tell you something. You need these in your life. I mean, you really need these.

After not cooking or doing much after work the past few days, I was finally ready to jump back into my routine a bit. My heart is still heavy with issues of late, but I know I'm doing no one any good, especially my body and bank account, with all this laziness and eating out. I saw this recipe on Jessica's blog, and immediately sent John to the store for the ingredients.

Besides John complaining about all the "specialty" ingredients on the list (you'll laugh when you see these so-called exotic ingredients), he was a huge fan of this meal, as was I. I gobbled up two, and was so glad he bought extra salmon for leftovers. These are a breeze to whip up, but so full of tasty flavor. I promise you won't be disappointed.

Crispy Salmon BLT Sliders w/ Chipotle Mayo
Recipe by How Sweet It Is
Makes about 6-8 sliders

Ingredients:
*1 pound raw skinless salmon
*salt and pepper, to taste
*2 slices thick-cut bacon, cut into thirds
*2 tomatoes, sliced (I used roma tomatoes)
*lettuce for topping (I used Romaine)
*1/2 cup mayonaisse (I used light mayo)
*1 tablespoon adobo sauce (from a can of chipotles in adobo)
*6 multigrain slider buns or dinner rolls, toasted if desired (I used Hawaiian rolls)

Preparation:
*Heat a saucepan over medium-high heat and add bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel.

*Preheat the broiler in your oven and place the top oven rack as close as it can go to the broiler. Cut the salmon in to squares pieces that fit the size of your buns, then cover both sides with salt and pepper. Place on a broiler pan (or nonstick baking sheet) and broil for 5 minutes. Gently flip and broil for about 5 minutes more. Note: time may depend on thickness of salmon; mine was 1-inch thick. 

*In a small bowl, mix mayo with adobo until smooth. Spread some on each bun, top with a square of salmon, a slice of bacon, a tomato slice and lettuce. Eat!

Bacon + Fixings + Toasting Buns

Sandwich Assembly

So cute and tasty!

Seared Scallops with Orange-Soy Glaze

Oh boy these were tasty! I've never had scallops like these before, and I've made my fair share - Bacon-Wrapped Scallops with Chili Butter, Seared Scallops over Spinach & Parmesan Risotto, Scallops Charleston, and Scallops and Pasta with Garlic White Wine Sauce to name a few.

These, however, tasted so fresh and light. The orange and soy gave it such a unique, delicious punch of flavor. Not to mention, so few ingredients made this come together in a snap. Love that - especially after an afternoon of meetings and a tough workout.

If you're new to scallops this is a great easy recipe. Plus, if you serve it with Teriyaki-Roasted Green Beans, you're in for a real treat (and a super easy meal). Happy cooking!

Also, these are not my best, photo-wise. I only had my phone, and with the constant whisking for the last 3 minutes, I was too busy to take pics. Feel free to comment or email me if you'd like additional photos. I will be happy to remake and photograph.

Seared Scallops with Orange-Soy Glaze
Recipe adapted from Bon Appétit, via Epicurious
Serves 2-3, depending on portions

Ingredients:
*1 tablespoon sesame oil
*1 pound sea scallops, patted dry with paper towles
*salt and pepper to taste
*2 garlic cloves, finely chopped
*1/2 freshly squeeze orange juice (about 1 orange)
*1 tablespoon low-sodium soy sauce
*1/2 tsp (packed) grated orange peel
*butter or olive oil for cooking scallops
*Optional: green onion, sliced finely (for garnish)

Preparation:

*Heat butter or oil in large skillet over high heat. Sprinkle scallops with salt and pepper. 

*Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. 

*Transfer scallops to plate, leaving drippings in pan.

*Add garlic and remaining oil to drippings in skillet; stir (I used a whisk) 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2-3 minutes.

*Use a spoon to create a small blot on the plate, and place scallop on it. Spoon extra sauce on top. Sprinkle with green onion slices (optional).

Fresh squeeze OJ and zest

Sizzling scallops

Eat your heart out. YUM.

Ahi Tuna Steaks with Teriyaki-Soy Glaze

Apparently I was still craving some Asian-inspired cuisine after Saturday. But oh boy, you're going to love this recipe. It was a huge hit in our house! Not only is it fool-proof, but it is light and healthy and full of flavor.

While I would suggest marinating this for as long as possible, it's certainly not required. If you're looking for dinner to be ready in under 10 minutes then this is for you. The tuna is best rare or medium-rare, so you don't need to cook it for long at all.

One last thing, don't scoff at the tuna! John hates regular tuna but loves tuna steaks. They are not alike at all. You can also find this for a reasonable price if you buy it frozen. I got both our decently-sized tuna steaks for a total of $7 at Trader Joe's (frozen, of course). Simply put it in the fridge the day before you want to cook these and it will thaw and taste perfect.

I should have cut into the inside to show you, but honestly this smelled way too good to wait more than a minute to eat. So, not so many pictures, but you get the idea. :) 

Ahi Tuna Steaks with Teriyaki-Soy Glaze
Recipe by Call Me Mrs. Rapp
Serves 2 

Ingredients:
*2 tbsp olive oil
*1 tbsp teriyaki sauce
*1 tbsp soy sauce
*1 tsp ginger (dried spice)
*1 tsp minced onion (dried spice)
*1 large garlic clove, minced
*2 ahi tuna steaks (if frozen, let thaw overnight - I don't suggest microwaving!)

Preparation:
*Preheat oven to 450.

*Combine all ingredients (except tuna) in a small bowl with a whisk. Place tuna in an oven-safe dish, and coat with the mixture, allowing it to marinate - the longer the better! (Mine sat for about 40 minutes.) Note: if you don't have time this is still great without the marinating time!

*Place in oven and cook to desired temperature. I cooked ours 6 minutes [for rare]; cook for 8 minutes for medium-rare. Serve immediately!

Marinating while I waited for John to get home

Dinner is served!

Tuna close up

BBQ Salmon

My non-cooking friends, this is for you! This is so unbelievably easy that you will love it. I mean, it has two ingredients. TWO. I honestly think a toddler could make this (with adult supervision for the oven and all). Best part? It's still super tasty! Honestly I made this on a night I could not imagine cooking, but knew I had to get the fish cooked or else it would go bad. So worth it. Nothing else to say.

Two. Ingredients. Did I mention that?!

BBQ Salmon
Recipe by Call Me Mrs. Rapp
Serves 2

Ingredients: 
*BBQ sauce (I used Sweet Baby Ray's)
*2 salmon filets

Preparation:
*Turn on broiler (to 500 degrees).

*Brush salmon with BBQ sauce - the more the better, if you're me!

*Broil for 10-15 minutes, until flakes easily with a fork. Serve immediately.

BBQ drizzled and spread

out of the oven, served with sauteed zucchini - yum!

  

Sweet & Spicy Citrus Tilapia

This was a super tasty dish. Honestly before this recipe, I never really made tilapia. Call me silly, but I was pretty intimidated by it. Turns out? There's no reason to be! It's a light and versatile fish, and requires little effort to make something fantastic. Example: this recipe!

Don't be intimidated by the ingredient list. All you have to do is put all the ingredients in one bowl, pour it over the fish and cook it. Anyone can do that! That means you. :)

I am so glad Jourdan posted this recipe on her blog because it was absolutely delicious. It was light yet full of flavor and filling in a "I'm so content and happy but not bursting out of my pants" kind of way. I will definitely be making this again. I hope you try it because there's no way not to love it. The flavors are perfect!

Final note, I was heating up the third filet for lunch, and one of my favorite teachers walked in and said, "What is that? It smells so good!" I told her (Susan!), and she immediately said, "Is it on your blog?" Love her (you, Susan!). And here it is. :)

Sweet & Spicy Citrus Tilapia
Recipe adapted from Cooking Light, via My Recipes
Serves 3
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Ingredients:

*3 tilapia fillets

*1/2 cup fresh orange juice (2 oranges - go for cara cara!)

*3 tablespoons fresh lime juice (1 lime)

*1 tablespoon brown sugar

*1 tablespoon extra-virgin olive oil  
*2 teaspoons soy sauce
*1/2 teaspoon ground cumin
*1/4 teaspoon chili powder
*1/4 teaspoon red pepper flakes 
*2 garlic cloves, crushed

Preparation:

*Arrange fish in a single layer in a shallow roasting pan. Combine all ingredients and pour over fish. Let stand 15 minutes (or more).

*Preheat broiler (at 500 degrees). Broil 15 minutes or until desired degree of doneness. Drizzle sauce over fish.

beautiful citrus...tilapia all ready and marinating

"I am beyond tasty!" said the tilapia. (Seriously.)

Teriyaki Salmon with Sriracha Cream Sauce

I'm going to start by saying that you need to make this. Like now. Especially if you like sushi. Especially, especially if you like sushi but not the raw fish part. This has all the amazing flavors of sushi, but with cooked fish. There are amazing flavors in this dish. Sweet, tangy, spicy, creamy - you name it! Yet somehow it all works together beautifully.

It was perfect for tonight. After a delicious Five-Cheese Pizza last night, I wanted to keep it light on calories and carbs. This definitely fit the bill. My body was clearly craving fish and veggies, because I felt so good after this meal. A reminder that healthy foods make you feel better than others. But what's life without some indulging, right? :)

Jourdan adapted this recipe from Boogie Blog (the domain name just expired so I can't link up to her site anymore). I don't know what was in the original recipe, but I don't even care. That's how amazing Jourdan's version was. 

Why did I wait so long to make this recipe? I saw Jourdan post this months ago, and I drooled over her pictures. But, I was too intimidated by the sriracha sauce part. Turns out? Sriracha sauce is just Asian hot sauce. And it makes this salmon extra, extra delicious. No reason to be scared. Pick up a cheap bottle and make this!

Teriyaki Salmon with Sriracha Cream Sauce
Recipe by Jourdan Leigh, adapted from Boogie Blog
Serves 2 
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Ingredients:
*two salmon filets (I used one long filet and cut it in half)
*1/2 teaspoon cornstarch
*2 tablespoons soy sauce

*2 tablespoons teriyaki sauce

*1 tablespoon brown sugar

*1/2 tsp ground ginger (I used 1/4 tsp)

*1/2 tsp garlic powder (I used 1/4 tsp)

*1 tablespoon Sriracha sauce

*1 tablespoon light mayonnaise

*1-2 tablespoons half & half or cream (I used 1 tablespoon half & half)

*1 green onion, sliced

*sesame seeds 

Preparation:

*Preheat oven to 375 degrees.

*Combine cornstarch, soy sauce, teriyaki, & brown sugar in small bowl.  Place salmon in baking dish and sprinkle with ginger & garlic.  Pour sauce over salmon.

*Bake at 375 for 15-20 minutes until salmon flakes easily with a fork.

*Whisk together Sriracha, mayo, and half & half until smooth (add additional cream if needed to get desired thickness).

*Once you remove salmon from the oven, place on plate (or over brown rice) and spoon pan sauce over salmon.  Drizzle salmon with the Sriracha cream sauce and sprinkle with green onions and sesame seeds. 

Salmon plus garlic powder, plus ginger powder, plus teriyaki sauce mixture

close up! pan sauce spread, sriracha cream sauce poured, plus sesame seeds & green onion

Dinner! :)

Seared Scallops over Spinach & Parmesan Risotto

 

Oh.My.Goodness...This recipe. Wow. I soooo wish I could take credit for how delightful this dish is. I really, really do. I wish I had changed the recipe up a lot so I could tell you how awesome my changes were. But, no. This recipe, courtesy of skinnytaste.com and found here, is pretty much perfect as it stands.

This dish was warm, creamy and full of great flavor. The hubby continued to exclaim how awesome it smelled while I was cooking, and then proceeded to tell me how amazing this was the rest of the night. Like I said, I wish I could take credit for this greatness. But I didn't ruin it, so that's got to count for something, right?

Anyhoo, in spite of the directions looking long, I promise this is not a difficult recipe at all. Not only did I not stir continuously while cooking the risotto, I was pretty low-key while making it. And it was simple. And insanely delicious. So make this. Make it now.

On a side note, I want to let you know that the pictures I took were not of my serving, but of the hubby's. While I ate just as many scallops (plus two more...), I served myself a lot less of the risotto (about 1/4 cup for me vs about 1 cup for John). I found it just as enjoyable, but without any guilt. This dish lists calorie information on link above with the original recipe. Enjoy!

Seared Scallops over Spinach & Parmesan Risotto
Recipe by skinnytaste.com
Serves 4 
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Ingredients:
*16 oz. sea scallops
*1 cup arborio rice
*3 tsp butter
*2 shallots, minced (but keep separate because one is for risotto and the other for scallops!)
*1/2 cup white wine
*4 cups fat free, sodium free chicken stock
*salt and pepper
*1/4 cup grated parmesan cheese
*2 tbsp chopped parsley
*1 tsp. olive oil
*6 oz. baby spinach (or more if you'd like - my bag was 6 oz)

Preparation:

For Parmesan Risotto:
*Heat chicken stock in a small pot.

*In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, saute about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. 

*Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed. Add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.

*Add parmesan cheese and parsley, mix well and serve.

For Scallops and Spinach:
*Wash scallops and pat dry with a paper towel. Season with salt and pepper.
 
*Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.

*Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.  
*Remove from the pan and set aside on a warm plate. Add addition tsp butter and cook remaining scallops.

*Add olive oil to the pan and sauté shallots. Add spinach, salt and pepper. Toss until spinach wilts.

*Serve over spinach over risotto topped with scallops.

rice, butter, shallot combo

add wine and salt and pepper (obviously before it was absorbed)

Scallops!

Adding parsley and Parmesan to risotto...it's a little fuzzy because of the steam

wilted spinach...note it will shrink A TON when you cook it!

Parmesan Risotto...so creamy

now add spinach

Look at this combination of tastiness

Be sure you get a little bit of everything in each bite!

YUM! Make this NOW!

Niçoise Salad

Happy new year (a few days late)! I hope you all had a wonderful holiday, and I am back to blogging (have you noticed?)! I kind of fell off the map as we got to Christmas break because we were so busy getting ready and traveling for the holidays. We went to Lexington to watch John's sister graduate from college, and we also went to Chicago for several days to see my family. We made it back late Christmas night in time to celebrate with John's family. We had a truly wonderful holiday.

However, in going home to Chicago I indulged way too much with all the amazing home cooking! I definitely needed to get back on track with working out and eating healthy (while indulging in moderation!), as I mentioned in my post about Resolutions. This salad was a great start to getting back to my routine.

I adapted this recipe from The Illustrated Kitchen Bible. John's mom saw this in Napa and grabbed it for me because there is a picture of every single dish! She knows how I love having pictures of food before I make it (and after as you can clearly tell!), and this book was perfect! It was so many yummy recipes that I'm going to be trying out in the near future. Not to mention it gives you great step-by-step tips for things like how to make an omelet, cooking meat, etc.

I changed up this recipe to meet our taste preferences and also to use what I had in the fridge. I am very glad I changed the dressing up, too, because it was perfect! Such a nice and filling dish without being heavy. John texted me at work to tell me "That was a good salad! I legit really liked it! GREAT dressing!" So there you have it. Perfect way to get on track for the new year. Cheers!

Niçoise Salad
Recipe by Call Me Mrs. Rapp; Adapted from The Illustrated Kitchen Bible
Serves 4, depending on portions
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Ingredients:
*lettuce (I used a whole bag of spring mix, but romaine would be nice too)
*2 tuna steaks
*3 hard-boiled eggs, sliced in half
*6 asparagus spears, cooked & sliced in half (original recipe calls for green beans)
*8-10 fresh basil leaves
*grape tomatoes, sliced in half (I didn't have these but it's in original recipe and would be great)
*1/2 cup olive oil
*2 tbsp. red wine vinegar
*1 tbsp. white balsamic vinegar
*1 clove garlic, minced
*2 tsps. dijon mustard
*salt and pepper

Preparation:
*Preheat an outdoor grill or indoor grill pan (my burners were on medium-high). 

*Drizzle olive oil and salt and pepper on both sides of tuna steaks. Grill tuna -for about 2-2 1/2 minutes on each side. You want the inside to be warm but light pink.

*For dressing: Combine vinegar, garlic and dijon mustard in a small bowl using a whisk. Once combined, slowly add olive oil, whisking as you pour. 

*Toss lettuce, basil, asparagus, tomatoes and dressing together. Add hard boiled egg slices to each salad bowl/plate, and top with tuna steak.

*Enjoy!

first side done! (thankful for the hubby fanning our smoke detector because this grill pan smokes up the place!)

Note: If you use one of these cute olive oil holders, it will take forever to pour it into this cup and your arm might feel like falling off after completing a circuit arm workout leaving your arms feeling like jello.

dressing!

dressing is on, ready to toss

ta-da! tomatoes would make this so much prettier...

mmm

salad without tuna!

I put my tuna on the side and picked up a bite before each bite of salad. Perfect!