We’ve always enjoyed salmon and it’s so good for you. It’s a great source of protein, plus it’s packed with omega-3 fatty acids, which are crucial for heart health, brain function, and overall well-being.
Another thing we like about it is its versatility. There are so many different ways it can be prepared, from the simplest to the more complex. And it’s the perfect blank canvas for a number of different flavor profiles.
The only problem is that it’s expensive. We hadn’t eaten any in a while and I have had a hankering for it, so I recently picked up some. The fact that I got three meals for two people out of it made the steep price seem a little less of a hit on the wallet.
I’ve got dozens of salmon recipes that we love, yet I’m always interested in new ones as well. We had it three different ways recently – “bourbon bacon pecan salmon” served with roasted asparagus, “taco spiced salmon with cilantro slaw” served with brown rice and black beans, and “salmon baked in foil” with a delightful tomato and shallot confit served with roasted broccoli.
I’d seen the recipe for “bourbon bacon pecan salmon” on Facebook sometime back and bookmarked it. It was one of those where the picture made my mouth water every time I looked at it. It was okay, but didn’t turn out exactly right and that was my fault. I think I had my fire a little too high because the bourbon and maple syrup reduced down so much that I basically candied the pecans and had no sauce left. If I make it again, I’ll keep a closer eye on that. I’ll also add more bacon next time. It just didn’t have enough. And of course, it didn’t help that I didn’t measure and got a little heavy-handed with my chopped pecans. It was nourishment though, as one of my girlfriends says, and I was glad we tried it.
A couple nights later I made the “taco spiced salmon with cilantro slaw” and served it with a mixture of brown rice and black beans. This was excellent and Hubby immediately requested we add it to the rotation. It was very easy and quick to prepare and was so good. You basically pick up a bag of ready-made slaw and add a few things to it (avocado, cilantro, green onions, lime juice, cumin, salt and pepper). It couldn’t be easier and it was so packed with flavor. If you prefer a creamier slaw, you may add a couple of tablespoons of mayo, sour cream or yogurt. We didn’t, however, because we thought it was perfect as is.
Rounding off our week of salmon three ways, I made “salmon baked in foil.” This is another one that is super quick and easy and just jam-packed with flavor. A mixture of petite-diced tomatoes, chopped shallots, some lemon juice, oregano and thyme dolloped on top of the salmon before wrapping it in the foil really infused some Mediterranean flavor. And I love cooking things in foil because it sure makes cleanup easy.
If you’re in a rut with your salmon and looking for a new way to prepare it, I highly recommend all of these, but especially the second and third one. Give it a go and let me know what you think.
From Facebook
For the salmon:
For the bourbon bacon pecan sauce:
Preheat your oven to 375 degrees.
Season the salmon fillets with salt and pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets skin-side down (if using skin) and sear for 2-3 minutes until golden brown.
Flip the salmon and cook for another 2-3 minutes on the other side.
Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and set aside.
In a medium skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the bacon fat in the skillet.
In the same skillet, add the bourbon and bring to a simmer. Cook for 2-3 minutes to reduce slightly.
Stir in the maple syrup, Dijon mustard, garlic powder, and smoked paprika (if using). Let the mixture simmer for an additional 3-4 minutes until thickened slightly.
Add the chopped pecans and butter to the sauce, stirring until the butter melts and the pecans become toasted, about 2-3 minutes.
Return the cooked bacon to the sauce and stir to combine. Taste and adjust seasoning if necessary (you can add more syrup for sweetness or more bourbon for a bolder flavor).
To serve, place each salmon fillet on a plate and spoon the bourbon bacon pecan sauce generously over the top.
Garnish with additional chopped pecans and a drizzle of any extra sauce from the pan.
From slenderkitchen.com
Combine ancho chili powder, kosher salt, paprika, oregano, and coriander.
Rub the salmon with olive oil or cooking spray, then generously coat it with the spice mix. Pat the salmon dry before seasoning to help the spices stick.
Preheat your oven to 400 degrees and line a baking sheet with parchment paper for easy cleanup. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Let it rest for a few minutes before serving.
Toss the coleslaw mix, avocado, cilantro, green onions, lime juice, cumin, salt, and pepper in a bowl. For a creamy slaw, add a couple of tablespoons of mayo, sour cream, or yogurt.
Plate the salmon and top it with a generous serving of cilantro slaw.
By Giada De Laurentiis
Preheat the oven to 400 degrees.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
