You are really going to love this exciting and vibrant new way to use salmon. It’s dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.
Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 2 Yield:2 servings
Ingredients:
6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions – white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves (Optional)
Directions:
Step 1
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
Step 2
Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
Step 3
Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
Step 4
Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
Step 5
Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
Step 6
Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
Step 7
Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
Cook’s Note:
I didn’t have any in the garden, but a little fresh tarragon is great in this too.
Nutrition Facts
Per Serving: 605 calories; protein 56.6g; carbohydrates 20.2g; fat 33.1g; cholesterol 140.8mg; sodium 754.8mg. Full Nutrition
In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.
Made it? Let us know how it went in the comment section below!
YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 20 MINS
COOK TIME: 0 HOURS 25 MINS
TOTAL TIME: 0 HOURS 45 MINS
INGREDIENTS
FOR THE QUICK PICKLED ONIONS 1 1/4 c. apple cider vinegar 1/2 c. water 3 tbsp. granulated sugar 1 tbsp. kosher salt 1 large red onion, thinly sliced FOR THE SALMON 1 large clove garlic, minced 2 tsp. minced fresh ginger 1 1/2 tsp. sweet paprika 1 tsp. ground coriander 1 tsp. ground cumin 1/2 tsp. ground turmeric 1/4 tsp. cayenne pepper Pinch ground cloves 1 1/4 c. plain low-fat yogurt Kosher salt Freshly ground black pepper 1 lemon, sliced, plus wedges for serving 1 (2 1/4-lb.) skin-on salmon fillet Cilantro sprigs, for serving
DIRECTIONS
1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.
2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.
3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.
4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.
Serve salmon with cilantro, pickled onions, and lemon wedges.
St. Louis–style ribs just might be the best kind of ribs. For the traditional style, use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional, you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven-baked ribs still get perfectly tender and will be falling right off the bone!
YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 35 MINS
INGREDIENTS:
3 lb. spareribs
2 tbsp. brown sugar
2 tsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. chili powder
1/2 tsp. mustard powder
1/4 tsp. cayenne pepper
4 tbsp. butter, cut into cubes
1 c. barbecue sauce
DIRECTIONS:
Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away.
In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.
Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2 1/2 hours.
Switch oven to broil, unwrap ribs, and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it’s a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas
Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside.
On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.
Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
Easter morning is always hectic. Between sorting out Easter eggs and aiming to Church, it’s powerful to search out time for a hearty breakfast. Thankfully, I actually have a make-ahead breakfast dish that may provide you with much energy to survive the chaos.
Growing up, we have a tendency to continually create this scrumptious egg casserole as a part of our Church breakfast fundraiser. It absolutely was filled with fragmented sausage and cheese and that i loved it. Well, this can be a a lot of refined version, courtesy of Ezra’s cake.
There are several things i really like concerning breakfast strata. Initial and foremost is that the reality you create it ahead. The maximum amount as i like pancakes and contemporary toast that has time to form them on a busy morning? Not ME. However I will pop a dish within the kitchen appliance and walk away!
Next, it’s therefore filmable. the fundamentals keep the same—bread, eggs and milk. however the remainder, you’ll experiment and build your own favorite combos. For this version, I sauted spinach with garlic and mushrooms then further tomatoes and bacon. to form things even a lot of fascinating, I used jalapeno focaccia because the bread base.
I like spinach; however I wasn’t entirely sold-out on that within the formula. Next time, and there’ll be a next time, I’m aiming to eliminate the spinach and replace it with some artichoke hearts and roast red bell pepper for breakfast strata..
5 cups of cubed bread (french bread, sourdough, jalapeno focaccia, etc.) 2 cups grated cheddar cheese 10 eggs 4 cups milk (I used 2%) 3 green onions, sliced 1 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1 teaspoon salt Pepper to taste 6-8 slices of cooked bacon, chopped 12 oz bag of baby spinach 2-3 garlic cloves, minced 3-4 plum tomatoes, chopped 8 oz container of sliced mushrooms
Instructions
1. Spray a 9 x 13-inch baking dish with nonstick spray. Place the bread cubes in the dish and top with cheddar cheese. Set aside. 2. In a large bowl, whisk the eggs, milk, green onion, cayenne pepper, mustard, salt and pepper together. Pour mixture over bread cubes. 3. In a medium skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add mushrooms and cook for 2-3 minutes or until softened. Add garlic and saute for another minute. Add washed spinach and 1 tablespoon of water. Cover the skillet and let the spinach wilt, 2-3 minutes. 4. Spoon the spinach mixture, tomatoes and bacon over the the bread cubes. Gently press down with a spoon to make sure everything is moistened. 5. Cover with plastic wrap and chill for up to 24 hours. 6. Heat the oven to 350 degrees. Bake the strata, uncovered, for 60 minutes or until the top is golden brown and doesn’t wiggle when you shake the dish. 7. Cool for 5 minutes before serving.
