Salmon, that pretty pink fish fillet rich in protein and Omega-3 Fatty Acids is not only good for you it’s delicious too!
I love salmon because of it’s mild flavor making one of the easiest fish to prepare in so many different ways. You can make salmon patties, burgers or cakes; grill salmon steaks and kabobs; use it in fish stew; and fry or bake it topped with all sorts of sauces. In short Salmon is like a blank canvas!
One of my favorite Salmon recipes is Seared Salmon with Creamy Lemon Dill Sauce. It’s delicious! I serve it with a side of poor man’s pasta (that’s spaghetti or any type of pasta tossed in butter and garlic then sprinkled with parmesan cheese) or if we’re on diets (which we are almost always on) I serve it with grilled asparagus or sauteed spinach. Anyway you serve it this Salmon dish is wonderful!
Seared Salmon with Creamy Lemon Dill Sauce
1 large Salmon fillet sliced into 3-4 strips (see picture)
1 Tbs. Olive Oil
2 Tbs. Butter
Pinch of salt & pepper
1 Tsp. Garlic – minced
1/2 Cup Chicken Broth
1 Cup Heavy Whipping Cream
2 Lemons – 1 with juice squeezed out and the other cut in slices for garnish
2 Tbs. Fresh Dill chopped
Pat Salmon slices dry with a paper towel and season both sides with salt and pepper.
In a medium to large skillet melt 1 Tbs. butter in the olive oil.
When butter is melted add salmon, cook both sides about 5 minutes per side.
Remove cooked salmon from pan, place on a dish and set aside.
Add garlic to skillet and cook just until it starts to turn brown.
Add chicken broth and lemon juice to skillet and scrape off any salmon pieces and garlic off the bottom. This is called “deglazing”.
Bring liquid to a simmer and add heavy whipping cream.
Simmer for about 3-4 minutes until sauce starts to thicken a bit.
Place salmon back into skillet to warm up.
Add dill to sauce and spoon over salmon.
Place salmon on serving dish. Pour sauce over salmon garnish with lemon slices to serve.
My husband recently started a Keto Diet, again! Last time he did this, the summer of 2018, I was in Italy awaiting the birth of my 6th. grandchild; so no one was home to support my husband in his endeavor nor was anyone around to prepare Keto friendly meals and snacks. That’s probably why he did do so well on the diet.
Mind you this diet is not for everyone, in fact you should consult your doctor before trying a Keto Diet. I know for sure this diet is not for me as I have an autoimmune condition that affects my liver, and this diet according to my research is not recommended for folks that have liver and kidney conditions as well as a host of other medical issues. Again consult your doctor before going on a Keto Diet or any other diet.
But this article isn’t about the Keto Diet at all. It’s about a delicious chicken dish that I make for the family. As I’ve already mentioned my husband is on a Keto Diet, but I’m not and neither are my daughter and 2 grandsons who live with us. So really my problem was to find something we all could eat so that I don’t have to play short order cook and make different meals of the family.
This Creamy Butter Garlic Chicken is just the thing. It’s fatty and low carb enough to work in a Keto Diet, it has 8 net carbs for each 1/2 cup of sauce, and it’s yummy enough to serve the rest of the family. Best of all it’s super easy to make!
I serve it with riced cauliflower for my husband and mashed potatoes for the rest of us. Steamed veggies make for a balanced meal we all love it!
Are you looking for something delicious for dinner? Something easy to make and good enough to serve company? Then this One Skillet Creamy Tuscan Chicken is just the thing!
This dish is not only delicious it’s pretty too! The spinach and sun dried tomatoes give this dish a festive look. I serve it with steamed long grain rice or pasta. Oh, and by the way it’s keto friendly, just serve it with zucchini spaghetti!
But the best part about this Creamy Tuscan Chicken is that it’s so easy to make. You really just need one skillet. I use a pretty skillet that can double as the serving dish so clean up’s a breeze!
Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.
I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.
This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!
1 lb. chicken, cut into small pieces
1 lb. round miki noodles
½ cup chopped chicken liver
4 pcs. crumbled bacon
4 cups chicken broth
½ small cabbage, core removed and chopped
1 medium carrot, julienne
¼ cup chopped green onions
1 medium yellow onion, diced
4 cloves garlic, crushed
2 tbsp. fish sauce we called it (patis)
2 tbsp. cooking oil
2 cups water
Heat the oil in a cooking pot.
Then sauté the garlic and onion.
Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
Add the chicken liver. Stir and cook for 2-3 minutes.
Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
Pour-in the fish sauce and stir.
Pour the miki noodles and cook for 5 to 7 minutes.
Chicken Long Rice is one of my favorite comfort foods. It’s one of the simple dishes my Filipino grandmothers made when I was growing up, but Filipinos call it Sotanghon.
Living in Hawaii it’s a dish one can easily find on the menu of local restaurants and is a staple at Hawaiian Luaus. That’s probably why it never occurred to me to make it at home. So much easier to order it at Zippy’s or some other local eatery. Besides I didn’t have a recipe for Chicken Long Rice and never actually thought to go look for one.
Well that recently changed after I attended an Alumni Luau at my Alma Mater. Of course Chicken Long Rice was served, and like my classmates I wasn’t too impressed with it. The version served was pretty bland and tasteless. That’s when I mentioned that it was one of my favorite dishes but alas didn’t know how to make it.
So the discussions began and for the next couple of days during our class reunion a couple of classmates shared their recipes and tips. A week or so later I finally made some, tweaked the way I like it of course!
Now before I share my version I should explain what it is. In a nutshell Chicken Long Rice is Hawaii’s version of chicken noodle soup. But I suspect it’s a dish adapted from the Asian immigrants who came to the islands to work in plantations in the 1800’s.
I’m pretty sure just about every culture on earth has its own version of chicken noodle soup and Asia is no different. In fact I think every Asian country has a chicken noodle soup version; Udon or Ramen in Japan; Phð Gà in Vietnam; and Sotanghon in the Philippines just to name a few.
Where ever it originated Chicken Long Rice is simple chicken stock with clear bean thread noodles aka glass or cellophane noodles, seasoned with fresh ginger and topped with chopped green onions. I like it soupy and eat it with steamed white rice mixed in. So here’s my version of Chicken Long Rice, it tastes almost the same as the Sontaghon my grandmas used to make!
*Bean Thread noodles can be found at any Asian Market and sometimes in the Ethnic Food section of your local grocery store. Or you can order it from Amazon.
*I prefer to use Aloha Brand Soy Sauce as it’s milder than most brands available on the US Market (like Kikkoman and La Choy), but it’s not easily found unless you are in Hawaii or order it from Amazon. If you can’t find Aloha Brand Soy Sauce an alternative brand is Silver Swan Soy Sauce. It too has a milder taste and it can be found in most Asian Markets anywhere. But you can use any brand or your favorite brand of soy sauce.
*Use fresh ginger. Fresh ginger root can be found at most Asian Markets. Ginger can be frozen in a sealed ziplock bag for a long time. Just break of pieces as you need them. You can adjust the amount of ginger root in this recipe to suit your taste. I love the strong ginger taste and usually add a bit more to my broth.
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Chicken Long Rice
4 Bone in chicken thighs. Be sure the skin is on too!