Tag: Warm

Warm Salmon Salad

I’m not going to lie, the idea of a salad in the winter is not exactly appealing to me. I prefer warm food when it’s cold out, so hooray for this Warm Salmon Salad!

So when I saw this recipe for a Supercharged Salmon Salad, I was pretty pumped.

The original recipe used raw kale and shaved Brussels sprouts to make a cold salad, but it can easily be adapted to be a warm, comforting dish.

Ingredients:

  • 1/2 cup water
  • 1/4 cup uncooked quinoa, rinsed and drained
  • 1/2 teaspoon kosher salt, divided
  • 2 (6-oz.) wild salmon fillet
  • Cooking spray
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups roughly chopped lacinato kale
  • 3 ounces shredded Brussels sprouts (about 1 cup)
  • 1/3 cup steamed and peeled beets (you can buy precooked beets)
  • 1 tablespoon tahini (sesame seed paste), well stirred
  • 1 tablespoon lemon juice
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon warm water

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Warm Buttered Radish and Edamame Salad

I have been thinking about this Warm Buttered Radish and Edamame Salad since I made it.

This recipe for Warm Buttered Radish and Edamame Salad is so unbelievably good!

This recipe pairs perfectly with Dijon-Herb Crusted Salmon with Creamy Dill Sauce, and only takes a few minutes to make. I already have this back on the menu for this week!

Ingredients:

  • 1 1/2 tablespoons unsalted butter
  • 1 cup radishes, quartered
  • 1/2 cup frozen shelled edamame
  • 2 tablespoons chopped fresh chives
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

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Crispy Trout with Warm Parsley-Caper Vinaigrette

I’m in another busy period of work, so expect a lot of quick weeknight dinner meals! Seafood is always a favorite quick meal of mine, and this recipe from Cooking Light’s latest issue is ready in no time! I paired it with an adaptation of a Bon Appetit Couscous recipe.

 

 

The trout is pan seared and then topped with a chunky warm parsley-caper vinaigrette. I’d suggest doubling the recipe so you have some to toss into the couscous!

 

Ingredients:

Couscous:

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon turmeric
  • 1 2/3 cups water
  • the zest of one lemon
  • 1/2 teaspoon coarse kosher salt
  • 1 1/2 cups plain couscous
  • 2 tablespoons fresh lemon juice

Trout:

  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil, divided
  • the zest of one lemon
  • the juice of one lemon
  • 1 tablespoon capers, drained
  • 4 (6-ounce) trout fillets
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 lemon wedges (optional)

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Salmon with Polenta and Warm Tomato Vinaigrette

I’ve been in a bit of a cooking rut lately (which is why I haven’t posted many recipes recently). Work has been busy which means that by the time I get home, I just want to eat something quickly with little effort. So I started researching 20 minute meals that are really simple to make, as long as I can get to the supermarket!

This recipe for Salmon with Polenta and Warm Tomato Vinaigrette from Cooking Light has a bunch of components I love but that I don’t normally put together: seared salmon with polenta topped with a warm tomato vinaigrette. It’s really tasty and comes together in no time, my kind of meal!

Ingredients:

  • 3 1/2 cups chicken broth
  • 1/2 teaspoon kosher salt, divided
  • 1 cup cornmeal
  • 1 tablespoon whole milk or heavy cream (or whatever milk you have available)
  • 1 pint grape tomatoes, halved
  • 1/2 cup minced red onion
  • 3 tablespoons olive oil, divided
  • 1 tablespoon white wine vinegar
  • 1 tablespoon capers, rinsed and drained
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley

Continue reading Salmon with Polenta and Warm Tomato Vinaigrette

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