Baked Salmon with Lemon Butter Garlic Sauce

On the road again and a little late with this week’s recipe. Visiting friends and opted to make dinner for them, as I usually do once or twice…this one looks a little difficult, but not really. The result was well worth it, served with an amazing asparagus with cream cheese and prosciutto (next week’s recipe).

Baked Salmon with Lemon Butter Garlic Sauce

Ingredients

  • Salmon fillets (skinless) – 5, about 150 g/ 5 oz
  • Freshly squeezed lemon juice- 2 tbsp.
  • Olive oil- 1 tbsp.
  • Garlic cloves (minced)- 1
  • Old style Dijon mustard- 2 tbsp.
  • Ground black pepper- 1 tsp.
  • Salt- to taste

LEMON BUTTER GARLIC SAUCE

  • ¼ Cup Unsalted butter melted
  • Garlic cloves (minced)-1 1/2 tsp.
  • Heavy cream/ half and half- 1/2 cup
  • Parsley finely chopped
  • Black pepper

In a medium bowl combine lemon juice, olive oil, garlic and Dijon mustard. Mix well.

Place salmon fillets into the skillet, pour the mixture over salmon fillets and rub. Season with ground black pepper and salt. Bake for 10-15 minutes in the preheated oven.

In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté until fragrant, about 20 seconds.

Pour in heavy cream and bring to a boil. The sauce should thicken a little bit.

Take off the heat and stir in parsley and season with black pepper and salt to your liking.

Pour the sauce over the baked salmon and allow to rest for 5-10 minutes

 Preheat your oven to 425°F /220°C with the rack in the center.

In a medium bowl combine lemon juice, olive oil, garlic and Dijon mustard. Mix well.

Place salmon fillets into the skillet, pour the mixture over salmon fillets and rub. Season with ground black pepper and salt. Bake for 10-15 minutes in the preheated oven, depending on thickness.

In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté until fragrant, about 20 seconds.

Pour in heavy cream and bring to a boil. The sauce should thicken a little bit.

Take off the heat and stir in parsley and season with black pepper and salt to your liking.

Pour the sauce over the baked salmon and allow to rest for 5-10 minutes

Crabmeat Salad

Many restaurants offer crabmeat dishes, but in reality, what they are calling crabmeat is actually Alaskan pollock, aka surimi.. “So what is surimi?”, you ask.

Surimi is a minced fish paste, made from a cheap fish in abundant supply, usually Alaskan pollock, frequently mixed with sugar and sorbitol, a sweetener.

I actually like using surimi due to the fact that it is much cheaper than the real crab meat! I recently bought a large package of surimi sticks at Costco. I sometimes eat a stick just because it tastes so great. Having bought so much of it, I decided to make this salad for lunch.

Crab Salad (Surimi)

Ingredients

  • 1 pound imitation crab meat flaked style, or sticks cut into slices
  • 1/2 cup celery finely chopped
  • 3 tablespoons red onion finely chopped
  • 1/2 teaspoon Old Bay seasoning
  • 2 teaspoons lemon juice
  • salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons fresh dill chopped, plus more for garnish

Instructions

Add all of the ingredients to a large bowl. Stir gently to combine.

Serve immediately, or cover and chill for up to 2 days.

Sprinkle with additional chopped dill for garnish if desired.

Sheet Pan Nachos

Last minute company for lunch? This is simple and tasted great using Costco’s Tostados Multigrano . The only real prep was in cooking the meat. Other than that this comes together quickly. I used ground beef, but turkey would work too.

Sheet Pan Nachos

INGREDIENTS

  • 2 Tbsp. garlic-infused olive oil
  • ½ cup finely chopped green onion leaves (green tops only)
  • 1 Tbsp. minced jalapeno (optional)
  • 1 (16 oz.) package ground beef (or turkey)
  • 1 Tbsp. taco seasoning
  • 1 (11 oz.) multigrain tostados
  • ⅔ cup shredded cheddar cheese (or dairy-free cheese)

Optional Toppings

  • 1 medium tomato, seeded and diced
  • ⅓ cup sliced green onion (green parts only)
  • ⅓ cup sliced black olives
  • 1–2 Tbsp. finely chopped cilantro
  • sour cream
  • SalsaI prefer Pace brands

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Heat olive oil in a large skillet over medium-high heat. Add onion leaves and optional jalapeno. Sauté until leaves are bright green, fragrant, and soft. Add ground beef and brown, breaking apart into crumbles, until cooked. Once cooked, add taco seasoning, stir mixture, and adjust seasoning to taste. Remove skillet from heat and set aside.

3. Place tostados onto a rimmed baking sheet and spread into an even layer. Top with cooked beef mixture and sprinkle evenly with cheese. Bake for 5 minutes until cheese is slightly melted.

4. Remove pan from oven. Top with your favorite optional toppings and serve warm.

Loaded Baked Potato and Chicken Casserole

Who does not love a baked potato, especially when it is LOADED??? I must admit that it is one of my favourite things. This recipe is straight forward and comes together in a matter of minutes. You could use frozen potato cubes, but fresh is so easy. I was able to use frozen chicken breast cubes to simplify the preparation. Your toppings are your choice!

Potato and Chicken Casserole (Loaded Baked)

Ingredients

  • 1 cup cubed raw chicken breast, marinated* (if you can find frozen, no need to thaw)
  • 1 or 2 potatoes, cubed with skins or cubed frozen potatoes
  • Spice Mix (See below)
  • Lawry’s Lemon Pepper Marinade

Spice Mix

  • 1 T. garlic powder
  • ½ tsp. paprika
  • 1 tsp. salt
  • ½ tsp. dried rosemary
  • ½ tsp. black pepper

Toppings

  • 1 cup shredded cheese
  • ½ cup cooked bacon chopped
  • 3 green onions thinly chopped
  • Sour cream

Instructions

Grease an 8 x 10 Pyrex baking dish with cooking spray.

Place cubed chicken into a bowl and drizzle with lemon pepper marinade (unless pre-marinated). Set aside.

Add cubed potatoes to the Pyrex dish. Sprinkle with spice mix and mix well.

Add the marinated cubed chicken.

Combine the potatoes and chicken.

 Bake at 400 F for 50 minutes, stirring once or twice during baking.

When the potatoes and chicken are done, remove from the oven and top with shredded cheddar cheese and return to oven until cheese is melted.

Serve immediately with the optional toppings.