Tag Archives: roasted salmon

Spiced Salmon with Pomegranate Raita

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Dinner inspiration… the struggle is real. You’d think that as a food blogger, I cook something new and exciting for dinner every night. Nothing could be further from the truth. Just ask my husband. I have a regular rotation that I cycle through. Some of my tried and true favourites include Chipotle Lime Chicken, Maple Pecan Salmon, Charred Broccoli and Israeli Couscous Salad, and Cauliflower and Cheddar Stuffed Potatoes

On days when I have a photo shoot, the kitchen looks like a tornado went through it. The food has been thoroughly manhandled by me trying to get it to look just right for the photo. It has been sprayed with oil for shine, pinned with T pins to hold things in place and sprinkled so heavily with flaky sea salt and coarsely ground black pepper for texture, that it is no longer appetizing. On those days, dinner is fried eggs topped with tomatoes and Gruyere cheese.

I love it when friends invite me to dinner. I get new ideas about what to cook, plus, salad always taste better when someone else makes it. On New Years Day we went to visit our friends The Grizzlies. Mrs. Grizzly whipped up this spiced salmon for lunch. Garam masala, smoked paprika and cumin combine for a flavourful rub.

The spices are mixed with honey, olive oil and lemon juice and the salmon is roasted for about 15 minutes. I threw some broccolini on the sheet pan as well. Cauliflower or Brussels sprouts would also be delicious.

Mrs Grizzly served this with a cilantro salsa, but I had a surplus of pomegranates wilting in the fridge, so I whipped up a pomegranate yogurt raita sauce. Really fresh and yummy with the spiced salmon. I think I’ll be adding this salmon dish to our regular dinner rotation.

Leave me a comment and let me know what’s on rotation in your kitchen. I’m curious!

Click here to print recipe for Spiced -Salmon-with-Pomegranate-RaitaDownload

Cilantro Lime Salmon and Cumin Roasted Carrots

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This recipe is inspired by my new niece, Danit. She is a very welcome addition to our family and we were all thrilled when she agreed to marry our nephew Ben. They live in Florida and last month they welcomed a sweet baby girl into the family. The first of the next generation. I am now a great aunt, although if you were to ask some of my 24 nieces and nephews, I think that at least one or two would say I have always been a great aunt!

We finally managed a visit to Florida, a few weeks ago, to see the baby. She is adorable, and the most chill baby I have ever met. I’m convinced this is due, in no small part, to her relaxed parents. Their laid-back attitude was so unusual to see in a new parent. When we walked in, Danit immediately asked us if we wanted to hold her. Once I had her in my arms, sniffing in that delicious new baby scent, Danit proceeded to make lunch for us.

She made oven baked cilantro salmon, roasted shredded brussels sprouts, rice and a salad. I don’t recall being capable of making lunch for myself, let alone guests, when my first born was 5 weeks old! Everything was delicious and that sweet baby lay quietly in her bounce chair, dozing, while we ate lunch.

This is my take on Danit’s salmon. I used a mixture of tender green herbs, including cilantro, Italian parsley, mint and basil. Dill would be an excellent addition. This is a very flexible marinade. Cilantro haters, feel free to omit the cilantro and add more of the other herbs. Make it your own. I added some toasted pistachios to the mixture for a bit of texture, lime juice for fresh acidity and honey to balance the tartness.
I put the carrots in the oven before the fish, as they need a longer roasting time. They were simply dressed with salt, pepper, olive oil and cumin. Carrots and cumin are a really delicious pairing.

Fresh light and bright, for when the comfort foods of January fail to satisfy.

Click here to print recipe for Cilantro Lime Salmon with Cumin Roasted Carrots.

 

Roasted Spiced Salmon and Tomatoes

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As we enter the season of butter, sugar and peace on earth, I thought it would be a good idea to post something healthy to counteract all the treats that come our way this time of year. Prep time is minimal for this dish and you can get dinner on the table in less than 30 minutes. Bookmark it for those busy days ahead. In addition to being fast and delicious, it is also very pretty and would make a great dish for entertaining.

The inspiration for this dish comes from Donna Hay. I adapted it slightly. She cooked the fish en papillote, which involves wrapping each piece of salmon in parchment paper. It’s a great technique for lean cuts of protein like white fish and chicken breasts, but I didn’t think it was necessary for salmon, which is quite high in healthy omega 3 fats.

Since you’re turning on the oven already, add a tray of roasted grape tomatoes. The acid-sweet balance of these are  perfect with the rich salmon. Once the tomatoes are in the oven, get working on the fish. Thinly slice some lemons to make a base for the fish fillets. The spice mixture is a blend of smoked paprika, red pepper flakes, honey and olive oil. Finish with a sprinkle of coarse salt. I found a jar of pretty pink Himalayan  salt at HomeSense last week!
Scatter some fresh basil and chopped olives on the roasted fish and dinner is done.

Click here for recipe for Roasted Spiced Salmon and Tomatoes.