It’s been a busy few weeks with the end of my spring semester, a nagging cold, and an unexpected trip out of state. I keep forgetting to take pictures of dinner, so out of the seven or eight things I would have liked to post I will probably only have four recipes up by the end of the day. No big deal–life happens. This meal was a moderate success despite slightly overcooking the salmon, and I’ve made the salad a few times since. It was a fun experiment, though!

This recipe makes two servings.

Salmon Ingredients:

• 2 salmon fillets
• ½ cup panko breadcrumbs
• ½ Parmesan cheese, granulated
• ½ tbsp minced garlic
• 1 tsp parsley
• 1 tsp basil
• ½ thyme
• 1 tsp lemon zest
• 2 tbsp melted butter

Salad Ingredients:

• 3-4 cups mixed greens
• 1 cup red cabbage, shredded
• 1/3 cup nuts, roughly chopped (any kind; I used Kirkland mixed nuts)
• 1/3 cup dried cranberries, roughly chopped
• 1/3 cup Parmesan cheese, freshly grated
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 2 tbsp honey
• ½ tbsp garlic powder
• ¼ tsp onion powder
• 1 tsp salt
• 1 tsp black pepper

Directions:

1. Preheat oven to 400F.
2. In a small bowl, combine salmon ingredients (minus salmon fillets) and mix until a crumbled topping has formed.
3. Lay salmon fillets on a baking sheet. Spread crumbled Parmesan topping evenly over fish. 
4. Bake for 10-12 minutes.
5. While the fish is baking, combine balsamic vinegar, olive oil, honey, garlic powder, onion powder, salt, and black pepper in a small bowl or mason jar. Shake/stir until combined. 
6. Add mixed greens, shredded cabbage, Parmesan cheese, chopped nuts, dried cranberries, and honey balsamic dressing in a large salad bowl and toss to coat. 
7. Served topped with additional Parmesan cheese and black pepper as desired.

This recipe keeps fine for 24 hours in the fridge, and made a nice lunch the next day. I didn’t attempt to reheat it in the microwave because I had stored the salmon and salad together (and fish generally doesn’t fare well in the microwave to begin with), but it was actually quite nice eaten cold!

You’ll notice my recipe calls for two different kinds of Parmesan cheese–that doesn’t really matter and you can use whichever you have on hand. I just happened to have both so that’s what I used.

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Parmesan-Crusted Salmon with Honey Balsamic Salad

Course Main Course

Cuisine Italian

Servings 2 servings

Ingredients

Salmon Ingredients:

• 2 salmon fillets
• ½ cup panko breadcrumbs
• ½ Parmesan cheese granulated
• ½ tbsp garlic minced
• 1 tsp parsley
• 1 tsp basil
• ½ thyme
• 1 tsp lemon zest
• 2 tbsp butter melted

Salad Ingredients:

• 3-4 cups mixed greens
• 1 cup red cabbage shredded
• 1/3 cup nuts roughly chopped
• 1/3 cup dried cranberries roughly chopped
• 1/3 cup Parmesan cheese freshly grated
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 2 tbsp honey
• ½ tbsp garlic powder
• ¼ tsp onion powder
• 1 tsp salt
• 1 tsp black pepper

Instructions

• Preheat oven to 400F.
• In a small bowl, combine salmon ingredients (minus salmon fillets) and mix until a crumbled topping has formed.
• Lay salmon fillets on a baking sheet. Spread crumbled Parmesan topping evenly over fish.
• Bake for 10-12 minutes.
• While the fish is baking, combine balsamic vinegar, olive oil, honey, garlic powder, onion powder, salt, and black pepper in a small bowl or mason jar. Shake/stir until combined.
• Add mixed greens, shredded cabbage, Parmesan cheese, chopped nuts, dried cranberries, and honey balsamic dressing in a large salad bowl and toss to coat.
• Served topped with additional Parmesan cheese and black pepper as desired.

The post Parmesan-Crusted Salmon with Honey Balsamic Salad appeared first on I Forgot Salt!.

Yay, salmon! It’s been a few weeks since I had the chance to cook fish, so when Alex brought home a pound and a half of fresh fillets after work last Wednesday I was ecstatic. It took me a few days to some up with something new and different, but the bunch of cilantro we got in our biweekly vegetable delivery was the inspiration I needed. It was unbelievably easy to make and took less than 20 minutes to cook, plus I think I’ve discovered literally the best sauce ever to come out of this house. 

This recipe makes two servings.

Ingredients:

• 2 salmon fillets
• ½ cup chipotle peppers in adobo sauce
• 2 tbsp adobo sauce (additional from can)
• 6 cloves garlic (or 2 tbsp minced garlic)
• 1/3 cup fresh cilantro leaves
• 1 tbsp sour cream
• 1 tbsp cumin
• 2 tsp lime zest (about 1 lime)
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 2 tsp salt
• 2 tbsp avocado oil (or light oil), divided

Directions:

1. In a food processor or blender, combine chipotle peppers in adobo sauce, additional adobo sauce, garlic, cilantro, sour cream, cumin, lime zest, lime juice, honey, salt, and 1 tbsp avocado oil. Blitz until a sauce has formed.
2. In a large, oven-safe pan, add remaining 1 tbsp oil. Lay salmon fillets skin-side down.
3. Pour sauce over top of the salmon fillets and use the back of a spoon or small spatula to make sure they are completely coated with an even layer.
4. Heat pan on medium-high and cover for 4-6 minutes, or until the salmon fillets have begun to cook through.
5. Remove lid and transfer pan from stove-top to oven. Broil on high for an additional 7-10 minutes, or until the sauce crust has begun to darken and the salmon has finished cooking (reaching an internal temperature of 145F). 
6. Remove and let the pan cool before serving. Serve topped with additional lime zest, lime juice, and cilantro. 

This dish does not keep well in the fridge, as is typical of seafood. If you do need to store leftovers, eat them within 24 hours. 

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Chipotle-Lime Crusted Salmon Fillets

Course Main Course

Cuisine Mexican

Servings 2 servings

Ingredients

• 2 salmon fillets
• ½ cup chipotle peppers in adobo sauce
• 2 tbsp adobo sauce additional from can
• 2 tbsp garlic minced
• 1/3 cup cilantro leaves fresh
• 1 tbsp sour cream
• 1 tbsp cumin
• 2 tsp lime zest about 1 lime
• 2 tbsp lime juice about 1 lime
• 1 tbsp honey
• 2 tsp salt
• 2 tbsp avocado oil divided

Instructions

• In a food processor or blender, combine chipotle peppers in adobo sauce, additional adobo sauce, garlic, cilantro, sour cream, cumin, lime zest, lime juice, honey, salt, and 1 tbsp avocado oil. Blitz until a sauce has formed.
• In a large, oven-safe pan, add remaining 1 tbsp oil. Lay salmon fillets skin-side down.
• Pour sauce over top of the salmon fillets and use the back of a spoon or small spatula to make sure they are completely coated with an even layer.
• Heat pan on medium-high and cover for 4-6 minutes, or until the salmon fillets have begun to cook through.
• Remove lid and transfer pan from stove-top to oven. Broil on high for an additional 7-10 minutes, or until the sauce crust has begun to darken and the salmon has finished cooking (reaching an internal temperature of 145F).
• Remove and let the pan cool before serving. Serve topped with additional lime zest, lime juice, and cilantro.

The post Chipotle-Lime Crusted Salmon Fillets appeared first on I Forgot Salt!.

Every now and then I’ll splurge when grocery shopping. This weekend we came across fresh swordfish at Wegman’s, and decided to purchase some as a nice treat. It’s surprisingly hard to find down here–especially at a reasonable price–and while I’d only ever had it at fancy restaurants on special occasions, it was a nice taste of home for Alex. Being from an Italian family in New England, he was raised on a veritable plethora of seafood I would consider “exotic”, and it’s been exciting for me to try things I’d never been exposed to growing up. 

If you can’t find swordfish in your area or would prefer a cheaper alternative, this will also work for any thick cut of white fish you have! This recipe is also a great low-carb meal, clocking in at about 4 carbs per serving. 

This recipe makes 2 servings.

Ingredients:

• 2 ½ lb swordfish steaks
• 6 tbsp butter
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp dried parsley
• 1 tbsp dried oregano
• ½ tbsp dried red pepper flakes
• 2 tsp salt, divided
• 1 tbsp lemon zest (about 1 lemon)
• 1 tbsp lemon juice (about ½ lemon)
• ½ lemon, sliced
• 1 medium zucchini, sliced
• ½ cup fresh green beans

Directions:

1. Preheat oven to 400F. 
2. In a small microwave-safe bowl, melt 6 tbsp butter. When liquid, add garlic, ginger, parsley, oregano, red pepper flakes, lemon zest, lemon juice, and 1 tsp salt. Mix thoroughly until combined.
3. Heat a large oven-safe (cast iron or stainless steel) skillet pan on medium/medium-high heat. When warm, add butter mixture. 
4. Add swordfish steaks and sear on one side until browned, about 2-3 minutes. Flip and sear remaining side for an additional 2-3 minutes, basting with hot melted butter mixture to coat the cooked side with herbs and spices. 
5. Move seared fish steaks to one side of the pan and add sliced green beans and zucchini. Sprinkle remaining 1 tsp salt over vegetables. Top with sliced lemon.
6. Place entire pan in the heated oven for 10-12 minutes, or until the internal temperature has reached 145F. (NOTE: Unlike most other seafood, swordfish is prone to host bacteria and parasites that are gross and terrifying. It’s very important that you cook it all the way through to the correct internal temperature. Also, do not ever Google anything related to fish parasites. I almost went back to vegetarianism after reading the article headlines alone.) 
7. When finished baking, remove fish and toss cooked vegetables in browned herb butter leftover in the pan until coated. Serve. 

This recipe does not keep well in the fridge, so be sure to eat everything you cook!

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Pan-Roasted Swordfish Steaks with Zucchini and Green Beans

Course Main Course

Cuisine Italian

Servings 2 servings

Ingredients

• 2 ½ lb swordfish steaks
• 6 tbsp butter
• 1 tbsp garlic minced
• 1 tbsp ginger minced
• 1 tbsp dried parsley
• 1 tbsp dried oregano
• ½ tbsp dried red pepper flakes
• 2 tsp salt divided
• 1 tbsp lemon zest about 1 lemon
• 1 tbsp lemon juice about ½ lemon
• ½ lemon sliced
• 1 medium zucchini sliced
• ½ cup fresh green beans

Instructions

• Preheat oven to 400F.
• In a small microwave-safe bowl, melt 6 tbsp butter. When liquid, add garlic, ginger, parsley, oregano, red pepper flakes, lemon zest, lemon juice, and 1 tsp salt. Mix thoroughly until combined.
• Heat a large oven-safe (cast iron or stainless steel) skillet pan on medium/medium-high heat. When warm, add butter mixture.
• Add swordfish steaks and sear on one side until browned, about 2-3 minutes. Flip and sear remaining side for an additional 2-3 minutes, basting with hot melted butter mixture to coat the cooked side with herbs and spices.
• Move seared fish steaks to one side of the pan and add sliced green beans and zucchini. Sprinkle remaining 1 tsp salt over vegetables. Top with sliced lemon.
• Place entire pan in the heated oven for 10-12 minutes, or until the internal temperature has reached 145F.*
• When finished baking, remove fish and toss cooked vegetables in browned herb butter leftover in the pan until coated. Serve.

Notes

• *Unlike most other seafood, swordfish is prone to host bacteria and parasites that are gross and terrifying. It’s very important that you cook it all the way through to the correct internal temperature. Also, do not ever Google anything related to fish parasites. I almost went back to vegetarianism after reading the article headlines alone.

The post Pan-Roasted Swordfish Steaks with Zucchini and Green Beans appeared first on I Forgot Salt!.

I’m a huge fan of salmon. Of all the seafood I’ve tried (which, at this point, is quite a lot) salmon has consistently been my favorite. Thankfully, it’s relatively easy to get my hands on, whether that be fresh skin-on cuts from the grocery store or frozen in bulk at Costco. While learning to cook, I’ve tried marinating and cooking it a few different ways, and most have turned out either ridiculously salty (almost inedibly so) or so bland the only thing left to do is dump hot sauce on the whole thing and call it a day. Last night, though, I may have actually found a decent formula! Thank fuck! 

This recipe serves two!

Ingredients:

• 1.5 lbs salmon fillet, cut in half
• ¼ cup soy sauce
• ½ cup sweet chili sauce (see my recipe here!)
• ¼ olive oil
• 2 tbsp sesame oil
• 2 tbsp minced ginger
• 1 tsp white pepper
• 1 tsp garlic powder

Directions:

1. In a large bowl or Tupperware with a lid, mix soy sauce, sweet chili sauce, olive oil, sesame oil, ginger, white pepper, and garlic powder until relatively blended.
2. Add both salmon fillets next to one another (not stacked!) skin-side up, flesh-side down and wiggle until mostly submerged.
3. Cover and store in your refrigerator for 1-2 hours. (Tip: never marinate fish longer than 4 hours! It turns out… yikes.)
4. Heat a large skillet on medium-high. Drain marinade into the skillet first (so the fish does not stick to the pan) and add fillets skin-side down. 
5. When the sauce begins to boil (about 2 minutes), reduce heat to low/medium-low and cover. Cook for an additional 13-15 minutes, depending on the size of your fillets.
6. Serve and garnish with sesame seeds, scallions, and/or lime juice.

I have never successfully reheated salmon in the microwave the next day, so I would recommend not storing this recipe overnight in the fridge for tomorrow’s lunch. If you’re feeling adventurous, though, this should theoretically keep for 24 hours in a sealed container. 

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Soy Sweet Chili Glazed Salmon

Course Main Course

Cuisine Thai

Servings 2 servings

Ingredients

• 1½ lbs salmon fillet cut in half
• ¼ cup soy sauce
• ½ cup sweet chili sauce
• ¼ olive oil
• 2 tbsp sesame oil
• 2 tbsp minced ginger
• 1 tsp white pepper
• 1 tsp garlic powder

Instructions

• In a large bowl or tupperware with a lid, mix soy sauce, sweet chili sauce, olive oil, sesame oil, ginger, white pepper, and garlic powder until relatively blended.
• Add both salmon fillets next to one another (not stacked!) skin-side up, flesh-side down and wiggle until mostly submerged.
• Cover and store in your refrigerator for 1-2 hours*.
• Heat a large skillet on medium-high. Drain marinade into the skillet first (so the fish does not stick to the pan) and add fillets skin-side down.
• When the sauce begins to boil (about 2 minutes), reduce heat to low/medium-low and cover. Cook for an additional 13-15 minutes, depending on the size of your fillets.
• Serve and garnish with sesame seeds, scallions, and/or lime juice.

Notes

• *Tip: never marinate fish longer than 4 hours! It turns out… yikes.

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