Text Book Salmon

P1030672Salmon. Do I talk enough about it? It’s only one of my favorite things to eat, like, ever. I don’t think I could ever get sick of it. Well, maybe if I was cooking it the same way day in and day out. But you all know me by now- that’s not my style. I’m forever curious and in an experimental mood when it comes to my food.

When I was pulling recipes from cookbooks that I own that I knew I wanted to make, two salmon recipes caught my eye. And they’re anything but text book recipes. They’re both innovative and different.

One was Giada’s recipe for grilled salmon and pineapple with avocado dressing. It was like ten degrees outside when I came across this recipe- so I might have been pulled in by the tropicalness of it all. The pineapple and the avocado just looked so amazing.P1030669

Served with brown rice and asparagus! And a giant glass of milk for Will…P1030667

Well. The combo WAS amazing. I was hesitant to put the work into making the avocado dressing, but did it anyway. And of course the extra work was worth it. So was the extra money I spent on fresh tarragon, chives, and basil. I don’t know why I’m always so surprised when fresh herbs and spices make all the difference in a recipe…P1030671

The second salmon recipe was from one of the many Trader Joes cookbooks and it incorporates a vegetable that I don’t use enough- artichokes. P1030689

The dijon salmon with artichokes recipe called for:

  • 2 salmon fillets (4-6 oz)
  • 1 T. olive oil
  • 1 white onion, peeled and sliced
  • 1 (10-oz) pkg frozen artichoke hearts (or canned ones)
  • 2 T. dijon mustard
  • 1/4 cup white wine
  • 2 lemons
  • salt and pepper to taste

And I got to break out my cast iron skillet! Always love when using it is appropriate.P1030690

You preheat your oven to 375 degrees and then heat the oil on medium-high heat in a oven-safe pan on the stove top. Add the onion for two minutes until soft- add the artichokes + wine + mustard. Then make room for the salmon in the pan with a spatula and place it in the pan. Slice the lemons & squeeze their juice over the salmon (careful of the seeds) & then toss the lemon halves in the pan. Cover the salmon with the artichoke sauce and sprinkle with salt and pepper. Bake uncovered for 18-20 minutes and serve!P1030692

I would recommend using less white onion- a half an onion would do. Like- look at that picture above- you can barely even see the salmon underneath all the onions! I love them but others might find that to be a litttttttle much. Still delicious though :)

Other salmon recipes on the horizon? You betcha. I can’t wait to make this grilled blueberry bbq salmon (blueberry season is almost here!!!) or this roasted salmon with kale and cabbage.

If none of these recipes tickle your fancy- search “salmon” on my blog and you’ll find a bunch of other good ideas!

Salmon. Get. In. My. Belly.

Keep it wicked healthy xoxo

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