Showing posts with label baked salmon. Show all posts
Showing posts with label baked salmon. Show all posts

Friday, August 4, 2017

Dinner by Color

Often I choose what I buy at the market and what I decide to make for dinner based on a flavor I'm craving, or because I found something new and unexpected in the market, or there's a fruit or vegetable that has a very short season and I'd better grab it immediately. This meal was based on color.

We eat fish once a week on average, and that means a lot of salmon, which is a wonderful color. But then I saw some beautiful variegated sweet peppers (new to our market) and realized how nicely they went with the salmon. But I needed a recipe that highlighted the peppers--if I just added them to the salmon, their impact would be lost.

Then I stumbled upon something I'd never seen before: black bean pasta. I did a double-take. Yes, it's pasta, made solely from beans. What's more, it's black. It's made in Italy. So of course I had to try it--and then I realized that it would be the perfect background for those pretty peppers.

Voila! A meal is born!

I borrowed a recipe for the salmon from the market where all these ingredients came together--Hannaford. They have a carousel of fish recipes, many of which I've used (no other recipes on site, though--wonder why). I tweaked it a bit, and I cut it in half to serve just the two of us, but it's quick and easy and tasty.

Baked Glazed Salmon with Black Pasta


2 pounds salmon filet

1/4 cup olive oil
1/4 cup packed brown sugar
3 Tblsp soy sauce
2 Tblsp fresh lime juice


Preheat the oven to 400 degrees F. Lightly grease a baking dish large enough to hold your fish in a single layer.

To make the glaze, blend the ingredients in a bowl until the sugar dissolves.

Place the salmon, skin side down, in the baking dish. Pour the glaze over it and turn the fish to coat both sides (bake skin side up).

Bake for 15-20 minutes, basting with the glaze every few minutes. Do not overcook--the salmon should stay bright pink inside.

Before or while the salmon is cooking, julienne the peppers (leave the pieces large enough so you can see the color variations) and saute lightly in olive oil.

Prepare the pasta according to the package directions, then drain. Add the cooked peppers with their oil and toss to cover the pasta. 

Put the salmon portions and the plates and add a portion of the pasta. Spoon or pour any of the remaining glaze over all and serve. Enjoy!

Okay, I was getting a little punchy, and the pepper pieces were too pretty to throw away, so this is what I did:

Books! I'm writing or planning a lot of books (four over the next year, that I know of, and maybe a few short stories). But the next one to appear is A Late Frost (Orchard Mystery #11), making its debut in November.

Believe it or not, farmers do have some slack times in their schedule, which is why the town of Granford decided to hold a WinterFare in February, to chase away the blahs--unfortunately with fatal results.

Thursday, May 19, 2016

Easiest Spring Salmon and Asparagus #dinner #recipe

LUCY BURDETTE: The farmers market opened in Connecticut last week on the town green and I can't tell you how happy that made me! So far we have nothing in the garden other than asparagus, so I went shopping with vegetables and bread on my mind. I was also in the state of mourning over the yellowtail snapper in Key West as well as the Key West pink shrimp. So I was happy to see the fish vendor's booth not too crowded. (Keep in mind that it was raining and in the low 50s, so only the most intrepid souls were out.)

I've never been a big fan of salmon, but we know it's good for us (try to eat wild, not farmed.) And our son-in-law made us a delicious grilled salmon on a cedar plank last month. So I decided to try a recipe for myself. 

"How are you going to cook it?" asked the fish lady.
"I have no idea," I admitted.
"I bake it with a basting of maple syrup and mustard. It's delicious and could not be easier."


Always on the lookout for low sodium products that taste good, I've come across some fabulous Canadian mustards, made by a company called Koslik's (MJ and Linda--you are so lucky!) They have a store locator so you can figure out whether a place nearby carries them. I've tried three kinds and they're all delicious. My latest obsession is with their amazing maple brand. Only 20 mg sodium, spicy with a tang of sweet--what could be more perfect?

Ingredients for simple baked salmon and asparagus (for two people)

8 ounces wild salmon 

3 tablespoons good maple syrup
1 tablespoon Koslik's amazing maple mustard

10 to 12 stalks fresh asparagus

Preheat the oven to 350. Cover a large baking tray with parchment paper and then brush
it lightly with olive oil. Drizzle more olive oil on the asparagus and roll the stalks in the oil on one side of the tray. 

Whisk the syrup and mustard together. Place the salmon on the other end of the tray and brush with the mustard maple syrup mixture. 

Five minutes into baking, remove the tray and brush again with mustard etc. Bake another five or so minutes until the asparagus is bright green and the salmon light pink. We served ours with a green salad (aren't those sprouts cute? They are called wasabi sprouts and have a little kick.)

The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

You can follow Lucy on Facebook,
and Instagram!

Monday, January 19, 2015

We're Growing!

I am delighted to announce that Leslie Budewitz is joining us at Mystery Lovers' Kitchen! Leslie goes way back with Daryl, Sheila, Peg, and me. In fact, all the way back to the days when none of us were published. We all met through the Guppies, the Sisters In Crime Chapter for unpublished writers. Of course, all these years later, we have met face to face at conventions. It's an odd feeling meeting someone you've only known through a cyber connection. We instantly became old friends!

Leslie writes the Food Lovers Village Mysteries. Her first book in that series, DEATH AL DENTE, won the Agatha award for Best First Novel in 2013. And now, she is also writing the Spice Shop Mystery series. It debuts in March with ASSAULT AND PEPPER. In addition, Leslie won the Agatha award for Best Nonfiction in 2011 for BOOKS, CROOKS AND COUNSELORS: How to Write Accurately About Criminal Law and Courtroom Procedure. 

You're probably wondering who is leaving. No one! But Cleo will be cutting back to two posts a month. Not to worry, Cleo will definitely still be around. In fact, she's taking over our special seasonal pages. Keep an eye on the left sidebar where we'll be posting a link to recipes that we recommend for holidays and celebrations. Leslie will be posting the first, third, and fifth Tuesdays of the month, and Cleo will be posting on the second and fourth Tuesdays.

And now on to a recipe~

Seems like I'm on a roll with recipes that have few ingredients, are easy to prepare, and cook relatively fast! After trying out some less than desirable recipes, suddenly I've stumbled upon some that are so simple and delicious that they will become part of my no-brainer quick fixes.

I bought a nice piece of Sockeye salmon at the store this week. I have to admit, though, that I'm not the best at preparing salmon in interesting ways. And, since it's January, it's just way too cold to stand outside and grill.

I've been testing recipes for THE DIVA STEALS A CHOCOLATE KISS, and I had quite a bit of sour cream left over. I'm not big on dill with sour cream, so I dared to Google the words sour cream and salmon. The very first recipe to pop up was on Inspired Taste. It sounded too easy and maybe even too good to be true. I tried it anyway.

This is the perfect we-just-got-home-and no-one-wants-to-cook recipe. Seriously, you could plop this on a bed of lettuce and have a meal. It takes seconds to prepare the sour cream topping while the oven preheats. And then it cooks in 15-20 minutes. Quick, easy, and almost no cleanup if you bake it on parchment paper.

Did I mention that it was delicious?

I do have one suggestion, though. In a moment of supreme laziness, I did not cut the salmon into four pieces like the recipe suggests. I loaded the sour cream topping on the whole piece and popped it in the oven for twenty minutes. It was perfect. Go for the shorter cooking time of 15 minutes if you have four small pieces. I suspect that cooking it as one large piece kept it from drying out. I was worried that the middle might be undercooked but it was just right.

I didn't have whole grain mustard, but my favorite horseradish mustard worked beautifully.

Sour Cream Baked Salmon

Four 6-ounce salmon filets (or one 6-7 inch-ish filet)
1/2 cup sour cream (whole fat)
1 1/2 teaspoons whole grain mustard (or horseradish mustard)
1/3 cup grated parmesan cheese
Salt and pepper

Preheat the oven to 425. Place a sheet of parchment paper on a baking sheet. Mix together the sour cream, mustard, and parmesan cheese. Add salt and pepper to taste. Spread the sour cream mixture over the entire top of the salmon. Bake 15-20 minutes. (15 minutes for individual pieces, 20 minutes for one larger piece.)

I didn't cut it into pieces.

With sour cream topping before baking.

Almost looks like meringue!

Coming in June!