Every time, this Herb Crusted Salmon comes out great. The flaky, perfectly cooked fish covered in fresh herbs and drizzled with a tangy sauce will delight you.
I made this herb-crusted salmon for my dad, and it was fantastic, if I do say so myself. Even my family members who don’t like seafood much raved about it. The fish tasted nothing like fish and was so flaky and tender. After taking a cooking class with the executive chef of Market Street Grill in SLC, I was given this recipe as well as a delicious recipe for clam chowder. We loved each and every one of the class’s recipes!
Tips and Tricks for Fishing Before we get to the recipe, I’d like to share some of my own fish-cooking tips and some of the tips I learned in our class:
Costco has excellent salmon, which is surprising. Costco is a good option if you can’t find fresh salmon at a fish market.
Cooking it while it is still ice cold will ruin the flavor. Before cooking, bring to nearly room temperature, just like with steak and chicken.
Always try to purchase fish with the same thickness. Avoid the tail end of the fish because it will cook unevenly because one end of the fillet will be thick and the other will be thin.
Ingredients in Herb Crusted Salmon
Salmon fillets
Dijon mustard – Grey Poupon is our favorite
Herb mixture – cilantro, basil, parsley, rosemary, green onion, oregano, any of your favorites
Fresh garlic
Hollandaise – optional
More Tips
Pepper – Only use fresh ground, NOT store bought. Even fresh ground pepper only stays good for 9 months. Store-bought pepper is never good.
Salt – Always use Kosher salt when cooking, has MUCH better flavor.
Never boil butter, melt it slowly.
NEVER add lemon juice while cooking over heat, lemon zest is okay, but lemon JUICE is not. It will make the food taste bitter and gross.
When using FRESH herbs, you must use 8 TIMES the amount as the dried stuff to get the same effect.
Roasted Garlic in oil (great over fish): get 2 parts canola oil to 1 part fresh, peeled garlic cloves. Get oil hot (about 360 degrees) add garlic. When oil is teeming, remove from heat and allow to cool while in pan. It will still bubble for a long time, that is what you want. Allow to cool down to room temp. Store in a mason jar, oil, garlic, and all! Crush garlic cloves and spread over fish (or use when any recipe calls for crushed garlic).
INGREDIENTS
Herb Salmon:
1 large salmon filet 1-inch thick
1 bottle Grey Poupon
2 cups chopped herbs cilantro, basil, parsley, rosemary, green onion, any other herbs that you love… get a good mix. Remove all stems, use ONLY the leaves. Use a knife to finely chop and grind up all herbs.
DO NOT use a food processor.
Roasted garlic see above, crushed
Hollandaise optional
INSTRUCTIONS
Slather salmon with Grey Poupon, use the whole bottle or about 1 cup. Top with herbs and roasted garlic. Cover so it looks like a nice, thick “herb blanket” herb crust.
Cook in oven at 325 degrees for 20 minutes (20 minutes per inch of thickness) in a glass baking dish or baking sheet (or something oven proof). Serve with garlic oil (from roasted garlic), lemon, and hollandaise.
Great with rice, veggies, or crackers. (I served my Dad’s over a bed of cooked spinach and garlic)
NOTES
This flaky salmon is perfect for a busy weeknight because it comes together so quickly. Need something to go on the side? Try:
Rice pilaf
Baked potato with melted butter (yum..)
Broccoli
Roasted veggies crusted with parmesan and herbs (veggies include: zucchini, asparagus, potato wedges, brussels sprouts, any of your favorites)
This elegant Spanish paella goes well with a dry rosé or a crisp Sauvignon blanc.
INGREDIENTS
4 tbsp. olive oil, divided
1 lb. large, peeled and deveined shrimp
8 oz. Spanish chorizo, sliced
1 large onion, chopped
2 large red or yellow bell peppers, quartered lengthwise, then cut into 1/2-inch slices
2 tsp. saffron threads, finely crushed
Kosher salt and freshly ground black pepper
3 cloves garlic, chopped
2 c. short-grain rice, such as bomba or Arborio
1 tsp. smoked paprika
1/2 c. dry white wine
4 c. chicken stock
2 tsp. lemon zest, plus 6 tablespoons juice and wedges for serving, divided
16 mussels (about 3/4 pound)
1/2 c. pitted green olives, cracked
1/2 c. fresh flat-leaf parsley, roughly chopped
DIRECTIONS
Step 1
Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Add shrimp and cook, turning once, until browned, 2 to 4 minutes; transfer to a plate. Reduce heat to low. Add chorizo and 1 tablespoon oil to skillet. Cook, stirring constantly, until chorizo begins to crisp and release its oils, 1 to 2 minutes. Transfer half chorizo to a plate.
Step 2
Increase heat to medium. Add onion, bell pepper, saffron, and remaining 2 tablespoons oil. Season with salt and pepper. Cook, stirring occasionally, just until tender, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Add rice and paprika. Cook, stirring, until rice is coated, 1 minute.
Step 3
Add wine and cook until almost evaporated, 30 seconds. Add stock and 3 tablespoons lemon juice. Simmer, stirring often, until rice begins to absorb liquid, 4 to 6 minutes. Reduce heat, cover and simmer until most of liquid is absorbed, 18 to 20 minutes.
Step 4
Add shrimp and mussels to skillet, hinge-tips down. Cook, covered, until mussels open, shrimp turn pink, and rice is tender, 5 to 6 minutes.
Step 5
Remove from heat and fold in olives, reserved chorizo, and remaining 3 tablespoons lemon juice. Let stand 5 minutes. Sprinkle with lemon zest and parsley. Serve with lemon wedges alongside.
A Filipino staple comfort food Mungo Guisado or Lentil Soup is a great dish to fit all types of diets.
Depending on what ingredients are used this dish can be vegan, seafood, or meaty.
Traditionally it’s made with small pieces of pork creating a meatier version to which fresh or dried shrimp for taste. The meat and seafood can be omitted for a vegan or vegetarian option. However it’s made it’s very tasty and filling, specially paired with Ukoy a deep fried shrimp fritter. The stew can also be eaten with steamed white or brown rice, that’s how I love to eat it!
Here is the traditional recipe for this simple but delicious lentil stew or Mungo Guisado.
Chicken Scaparillo is an Italian-American classic, also known as the cobbler’s chicken. Served with grilled chicken thighs, hearty Italian sausage, and spicy pickled cherry peppers, this easy recipe is packed with flavor.
What is Chicken Scaparillo?
Have you heard of Scaparillo Chicken? Scarpariello means “shoemaker style” in Italian. This recipe uses boneless, skinless chicken thighs, sweet Italian sausage, and pickled bell peppers for extra flavor. The result is a hearty meal with a salty, sweet and sour pan sauce that really takes this Italian-American dish to the next level!
HOW TO MAKE CHICKEN SCARPARIELLO?
To make this Chicken Scarpariello recipe easy enough for a busy weeknight, I opted for boneless, skinless chicken thighs. They cook very quickly, but are more juicy and flavorful than chicken breasts. Chicken Scarpariello is all made in one pan on the stovetop.
Here are the steps to make Chicken Scarpariello. Scroll down for complete recipe, ingredients and notes!
First, season chicken with salt and pepper, then dust with flour. The flour will help thicken the sauce later, and also helps the chicken get a nice brown crust on it.
Heat oil in a large sauté pan. Sear the chicken until browned on the outside and cooked through, about 5 minutes per side.
Remove chicken from pan, then brown sausage. When sausage is browned, remove from pan.
Add onions and bell peppers to the pan, cook until starting to soften, about 5 minutes. Add cherry peppers, garlic and oregano. Cook until fragrant, about 30 seconds.
Add chicken broth, scraping up brown bits on the bottom of the pan. Simmer until sauce is reduced by half, about five minutes.
Add lemon juice and butter, stir until emulsified.
Return sausage and chicken to the pan, cook for 2-3 more minutes.
WHAT TO SERVE WITH CHICKEN SCARPARIELLO?
Serve Chicken Scarpariello over pasta with rustic bread for dipping in the sauce. My Easy Garlic Bread recipe would be great on the side.
Ingredients
2 Tablespoons Olive Oil
3 Tablespoons All-purpose flour for dusting
1 lb Skinless Boneless Chicken Thighs
8 oz Sweet Italian Sausage ground
1 Sweet Onion sliced
2 Bell Peppers sliced
4 Garlic Cloves minced
1 teaspoons Dried Oregano
1.5 cups Low Sodium Chicken Broth
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Unsalted Butter
4 Hot Sweet Cherry Peppers or other pickled peppers sliced
Salt to taste
Fresh Ground Pepper to taste
Instructions
Add olive oil to a large sauté pan over medium high heat.
Season the chicken with salt and pepper and dust with flour.
When oil is hot, sear the chicken until browned on the outside and cooked through, about 5 minutes per side.
Add sausage to pan and brown. When cooked through, remove from pan.
Add onions and bell pepper to pan, saute 5 minutes, or until starting to soften. Add the garlic, hot peppers and oregano and cook for 30 seconds, until the garlic is fragrant.
Add the chicken broth to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes.
Add the lemon juice and butter and stir until emulsified.
Return sausage and chicken to the pan, cook for 2-3 more minutes. Transfer the chicken and sauce to the platter and serve.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
A delicious risotto is always amazing, but when you combine it with fresh truffles, lots of cheese, and thick, meaty scallops, it becomes a delicious masterpiece. This Truffle Scallop Risotto recipe should be a must for every cook!
Truffle Risotto With Sauteed Scallops Recipe
Instructions
Ingredients:
2 cup of Arborio rice
½ small onion, chopped
½ cup grated truffle cheese
½ cup grated Parmigiano Reggiano
2 tbsp. truffle butter
4 cups chicken stock
1 cup heavy creamTruffle oil
Truffle salt and grated fresh black truffle to garnish20 scallops
2 tbsp. olive oil
Directions:
Melt butter in a medium pan over medium heat. Add onions and saute for about 2-3 minutes until they get a little soft.
Add the Arborio rice and mix with the onions, cooking for 1-2 minutes.Add all the chicken stock and heavy cream and mix. Cook, stirring with a wooden spoon, until it starts thickening.
Turn off the fire and stir in the butter and grated cheese. Add the truffle oil and stir.
When the risotto is almost done, add the Parmigiano cheese and the fresh truffle.
Heat 2 tbsp. olive oil in a skillet over medium-high heat. Place the scallops with 1 inch of space in between. Saute for 1-2 minutes, then flip and cook for another 2 minutes, until sides are opaque and scallops are browned on each side.
Plate the risotto, drizzle with truffle oil, add 4 or 5 scallops on top and a few slices of fresh black truffle.
What makes the perfect summer day even more perfect? It’s juicy, it’s flakey, packed with flavour and has the perfect golden colour. Intrigued? I am talking about 15-minute fish burgers with creamy slaw.
So, if the name doesn’t give it away, once prepped, you can cook these fish burgers in under 15 minutes!! That basically means that this is 1. the perfect weeknight meal, and 2. an easy option that comes together quickly when entertaining guests. I mean… fish burgers for the win. Am I right??
Creamy Slaw
So these fish burgers are kind of amazing on their own. Literally, I can eat this plain in a bun. But thrown some creamy slaw in the mix and you have got a match made in heaven! The slaw is pretty simple to put together, and you basically prepare it while you are cooking the fish. You literally just throw together some cabbage, mayonnaise, mustard, and (here is the secret ingredient) a touch of tomato sauce.
Serve these with a side of crispy french fries, or a side salad. Why not also make your own easy homemade hamburger bunsThis 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it’s the perfect summer weeknight meal! for these burgers in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
If you made these for lunch, and you happen to have some leftovers, you can just just have burgers again for dinner or you can serve the fish fillets over a plate of rice or on a salad.
This 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it’s the perfect summer weeknight meal!
INGREDIENTS
Fish Burger:
1 lb. wild snapper (or any other white fish), cut into 4 fillets
½ teaspoon roasted garlic pepper
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
4 burger buns
1 medium tomato, sliced
1 lemon, cut into wedges (optional)
Slaw:
1 cup of coleslaw salad mix
½ tablespoon mayonnaise
½ tablespoon sweet relish
½ tablespoon ketchup
¼ teaspoon mustard
INSTRUCTIONS
Sprinkle and rub roasted garlic pepper, salt and pepper into fish fillets and evenly coat. Dip fillets lightly in flour and shake off any excess.
Heat oil over medium heat. Carefully add the fillets to the pan and cook for 5-7 minutes on each side, flipping once when the colour begins to turn golden-brown.
Meanwhile, prepare the slaw. In a small bowl, combine coleslaw salad mix, mayonnaise, sweet relish, ketchup, and mustard and mix together.
Lightly toast the burger buns and place a fish fillet on the bottom of each. Squeeze some lemon juice on the fillets (optional). Then, top with a few tomato slices and slaw, and serve.
NOTES
Make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
