Tag: salmon

Ryan Cooks PW Recipe 1

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  • Name of Recipe: Teriyaki Salmon and Kale Sheet Pan Supper
  • Cookbook: Come and Get It
  • TV Episode: N/A
  • Rating: 3.5 out of 5

The first recipe on this journey was an easy one. I also loved that it was a sheet pan recipe, so clean up was extremely minimal.

This recipe was so easy and almost hands-off, so there were no pitfalls except for the fact that I think I need to add more kale to the sheet pan. That stuff really cooks down, like spinach, and I forgot about that.

There were basically three main steps to this dish: kale on the pan and season, add salmon and cover with teriyaki, bake! Super, super simple. It’s a wonderful week-night meal since it can be ready in under 25 minutes. It is also an easily scalable recipe. As a first recipe, this one was the perfect choice. It was not very involved and it tasted amazing so it gave me the renewed confidence that I needed for this project.

Here are some pictures below, since I’m trying to take more of them during the cooking process.

The seasoned kale on the sheet pan
The sheet pan with the teriyaki-covered salmon, ready for the oven!

See? An easy recipe with only a few ingredients and only one dirty dish. This is a true winner!

The finished meal with a side of white rice.

We served this meal with a side of white rice, but it would be even better with brown rice or quinoa!

I can see why people flock to Ree’s website and TV show. Her recipes are simple and are designed for modern parents — quick recipes, easy clean up makes for a real winner in my book. I have a feeling I’ll be coasting through these Sheet Pan suppers in no time! Who wouldn’t want a beautiful and tasty meal with little cleanup?

Barefoot Contessa Recipe 41: Salmon and Melting Cherry Tomatoes

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This recipe can be found in Foolproof, page 150.

Saturday was my day to cook last week. And even though it wasn’t Friday, I still made fish. Okay, I’ll be honest, we ended up not cooking the fish Friday due to our schedules. But, it was defrosted and we didn’t want to lose it.

Luckily for me, Ina has a handful of recipes that call for salmon as the main star. I was glad I finally got to make this recipe since I had been eyeing it for some time. Salmon with Melting Cherry Tomatoes didn’t disappoint. In fact, it included a few new techniques for me which was great!

The dish begins by having you render onions and garlic in some olive oil until the onions turn sweet. Then you add in some sliced cherry tomatoes and let those cook down for about 15 minutes. While they are cooking, some of they become mushing and split even further, which gives them the appearance of “melting.” Hence the name! Towards the end, you add in balsamic vinegar and basil and voila you have an easy and flavor-packed side dish.

For the star of the dish, the salmon, you start by pan-searing it in a very, very hot cast iron pan. Then the salmon is baked in a hot oven for less than 10 minutes. This was a new technique for me. I had seen and read recipes where chefs sear something in a pan for a few minutes, then throw it in the oven to finish the cooking process. But I never really had the chance to try it for myself until this recipe.

Honestly, I was a little skeptical at first. When I pulled the pan out of the oven, I didn’t think the fish was going to be done. But I trusted Ina and the recipe. After letting the fish stand for a few minutes with a tented piece of foil, it came out wonderfully tender! The simple combination of olive oil, salt, and pepper are really all you need on this salmon. The real flavor punch comes from the tomato “sauce.”

One of the things I loved about this recipe was the fact that it came with a built-in vegetable dish. So, I only had to make an additional starch to round out the meal. That dish became recipe #42, which will be published later this week!

Salmon and Melting Cherry Tomatoes. The couscous side dish is recipe #42.

Barefoot Contessa Recipe #32 – Panko Crusted Salmon

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This recipe is from How Easy is That?, page 152

For Friday night dinner, I made my first fish recipe in the Ina cook-through saga. My family usually eats fish about once a week, typically salmon. So, a salmon recipe seemed like the logical choice. We already had the fish and almost all the ingredients to make the panko crust. I think I only had to buy a lemon for the zest.

This recipe is pretty straight forward. But, to be honest, it’s nothing special. The dijon mustard does give the salmon an extra flavor and it plays nicely with the panko crust. The panko prevents the salmon from drying out which, obviously, make it more flavorful. If you’re looking to dress up your run-of-the-mill salmon filet, then definitely try this one. One of the perks is all the ingredients are pretty standard, so it won’t break the bank either. That was a nice reprieve from some other Ina recipes.

To my dish, I decided to throw in some of the pine nuts I used for the gremolata I made a few weeks ago. Those little nuts are expensive and I don’t want them to go to waste!

In addition to this recipe, I made a side dish. That recipe review will be posted later in the week.

See ya then!