Tag: Creme Fraiche

Salmon and Snow Pea Brown Rice Bowls

Brown rice can take a while to cook but it makes for a great base for a yummy meal. If you don’t want to wait for traditional brown rice to cook, you can always use the microwave pouches to get this dinner ready in no time. This recipe is from Cooking Light. Ingredients:

  • 6 oz salmon fillet, skinless
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup snow peas
  • 1 ½ cups cooked brown rice
  • 1 tablespoon crème fraiche
  • 2 teaspoons chopped fresh dill
  • ½ cup chopped orange sections
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons crumbled goat cheese

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Spice Roasted Salmon

So sorry for the lack of posts! I just moved and finally dug out my pots and pans, spices, and pantry items and am ready to get cooking again! Because unpacking is still taking up most of my nights, expect a few quick recipe posts in the coming days. I thought I’d get started with my favorite meal: salmon! This recipe for Spice Roasted Salmon takes just fifteen minutes!

This recipe from Cooking Light is so simple but packs a ton of flavor. The salmon is sprinkled with garam masala, a spice mixture commonly used in Indian cooking. The ingredients can vary, but typically include ground pepper, cumin, cloves, and cardamom. There is a slight heat to garam masala, so the salmon is topped off with a cooling yogurt mixture.

Ingredients:

  • 1 1/2 tablespoons olive oil, divided
  • 4 (6-ounce) sustainable salmon fillets
  • 3/4 teaspoon garam masala
  • 5/8 teaspoon kosher salt, divided
  • 1/3 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped chives
  • 2 tablespoons crème fraîche or sour cream
  • 1 teaspoon fresh lime juice
  • 1 lemon, cut into wedges

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Smoked Salmon Crisps

Can you tell I really like the Kitchen Table Bakers Parmesan Crisps? When I first heard of the crisps, I wanted to make an appetizer with smoked salmon, creme fraiche, and dill. The rosemary crisps are perfect for me to make Smoked Salmon Crisps!
Ingredients:
1 package Kitchen Table Bakers Rosemary Parmesan Crisps
3 tablespoons creme fraiche
1 tablespoon chopped dill, plus more for garnish
1 teaspoon capers
Smoked salmon
Lemon zest

Mix the creme fraiche, chopped dill,and capers.
Add a teaspoon of the mixture to each crisp.
Top with a rolled piece of the smoked salmon.
Add a sprig of dill for garnish.
Zest a lemon over each piece.
That’s it!
Dill, salmon and lemon are just made for each other.
The capers add a slight tanginess to this which is a happy surprise.
If you can’t find creme fraiche, use sour cream. However, the lightness of the creme fraiche is really worth seeking out for this appetizer.

Slow Cooker Corned Beef and Cabbage

St. Patrick’s Day is right around the corner, which means Americans nationwide are gearing up for a corned beef and cabbage feast. Despite being Irish-American myself, I’ve never eaten this St. Patrick’s Day staple before. My boyfriend, a huge corned beef fan, was really looking forward to having some, so I finally decided it was time to try to make it. I choose to adapt this recipe from Food Network for Slow Cooker Corned Beef and Cabbage so that I could use my slow cooker and not have to watch over it for hours.

Ingredients:
  • 4 pounds raw corned beef brisket
  • Pickling Spice (included with brisket)
  • 1 medium rutabaga, halved, peeled and cut into wedges
  • 5 large carrots, cut into 4-inch pieces
  • 1 bag red potatoes
  • 1 yellow onion, chopped
  • 1 leek, white and light-green parts only, sliced
  • 1/2 head cabbage, roughly chopped
  • 1/3 cup Dijon mustard with horseradish
  • 1/3 cup crème fraiche or sour cream
Continue reading Slow Cooker Corned Beef and Cabbage
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