Salmon Adventures, Part IV (Honey Mustard Salmon)

Well, it's been a hectic few weeks here, with under two weeks until my big exam! Somehow, we managed to try another recipe for salmon. It turned out really well, although it might have been even better had we actually had honey dijon mustard! (we had to use honey and dijon) I love the way the bread crumbs held the flavor on for baking. Delicious, and very easy!

Honey Mustard Salmon

4-4 oz salmon fillets
3 T honey dijon mustard
salt and pepper to taste
1/4 c Italian style bread crumbs
1/4 c melted butter

1. Preheat oven to 400 degrees. Line a shallow baking pan with foil for easy cleanup. (If you don't use nonstick spray, the skin should stick to the foil so you can serve just the fillet.)

2. Place the fillets skin side down in the baking pan, and spread with a thin layer of the honey dijon mustard.

3. Season with salt and pepper if desired. Cover with Italian bread crumbs.

4. Drizzle with butter before placing in the oven for 15 minutes or until the salmon flakes easily with a fork.

Salmon Adventures, Part III (Tsatsiki Salmon)

My mom sent me a salmon recipe a couple of months ago, and we finally got around to trying it. This one was very simple and delicious, and well worth the wait. The salmon was basically prepared plain, then served with the tsatsiki sauce. Yum!

Tsatsiki Salmon

3/4 cup cubed, seeded, peeled cucumber
1 cup fat-free sour cream or yogurt
1 T chopped green onions or chives
1/4 t dried dill
1 t lemon juice
1/4 t salt
4 salmon filets
salt and pepper to taste

Combine first 6 ingredients in small bowl. Cover and chill 30 minutes.

Sprinkle fish with salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray. Grill 6 minutes. Turn fish over, grill 4 more minutes.

Serve with sauce on the side.

***Note-May also add 1/2 teaspoon horseradish before chilling for a little extra kick!

Salmon Adventures, Part II (Blackened Salmon Fillets)

So, we finally got around to another salmon recipe. (See Salmon Adventures post). There was one new recipe in the middle made by the hubby, but we both agreed it was not too tasty. So, technically this Part II is really Part II.5. This recipe was the only one I could find that only involved things in the pantry. I was worried about masking the delicious flavor of the salmon, but it had to be done. It smelled great and tasted fantastic! The spicy flavor was perhaps a little too much for both the hubby and myself, so we will tone down the original recipe next time as shown below.

Blackened Salmon Fillets

2 tablespoons ground paprika
1/2 tablespoon ground cayenne pepper
1/2 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/4 cup unsalted butter, melted


1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.

2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.

3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Salsa Chicken

This quick and simple recipe came from my mom, the original master of all things kitchen. It went together really quickly and had a nice hint of sweetness. The salsa chicken is only as spicy as the taco seasoning you add, so don't be afraid of it! Or, if you like a little extra kick to your dinner, I would recommend adding a sprinkle of cayenne. It would go really well with some rice! I ended up substituting grape jelly for the apricot preserves, since it's what was in the fridge...and it was delicious!

Salsa Chicken

1-1/4 lb boneless, skinless chicken breast, cut in strips
2 T oil for cooking
1 pkg taco seasoning
1/3 c apricot or peach preserves (or whatever you have)
1 can (14.5 oz) diced tomatoes

In a resealable plastic bag, toss chicken with taco seasoning to coat. Heat the oil in a large skillet, and cook the chicken 5-6 minutes or until done. Stir in tomatoes and preserves. Cover, and simmer for 10 minutes.