Lemony Salmon with a Creamy Dill Sauce Recipe

This morning I was cruising around Facebook and came across a music video about farming sung to the tune of LMFAO's Sexy and I know it song.  It's called I'm Farming and I Grow It.  Gotta feed everybody!  Gotta feed everybody!  So funny to me.  Is it bad to admit that I love the original song too?  Hopefully not because it really makes me laugh.

On a totally unrelated subject..I made some more yummy salmon the other day.  I saw the recipe here and had to try it when I read about the sauce.  There is just something about Salmon and the summertime that really goes together for me.  Especially when you whip up an amazing, creamy, dreamy, sauce using fresh herbs.  We all loved this recipe and it came together so quickly and easily.  Perfect for a warm summer night.  Plus, the leftover Creamy Dill sauce was amazing on pita crackers.

You will need Cilantro, Plain Yogurt, Salmon, dry Oregano, Cumin, Quinoa, Cream, Lemon, Fresh Dill, Fresh Parsley, Garlic, Canola Oil, and Frozen Peas.

Season both sides of the Salmon with Salt & Pepper.  Place on a parchment lined baking sheet and top each piece of Salmon with a Lemon slice.  Bake at 350 degrees for 30 minutes.

Meanwhile grab your scary food processor, or a blender, and add in the Yogurt, Garlic, Cream, Dill, Cilantro, Parsley, Dry Oregano, Lemon Juice, Canola Oil, and a bit of Salt & Pepper.

Blend until smooth and creamy.  Taste and add a little more Salt & Pepper or herbs as desired.

Grab the Quinoa and give it a good rinsing.  Add the Water, Cumin, Frozen Peas, and Quinoa to a pot and cook according to Quinoa package instructions.

Warm a non-stick skillet over medium heat and add the Salmon fillets.  Cook on each side for a few minutes just to crisp up the outside.  No need to cook very long as the Salmon is fully cooked.

When the Quinoa is done place it on a plate, Place the Salmon to it, and top with a drizzle of the creamy sauce. 

Lemony Salmon with a Creamy Dill Sauce Recipe
Source:  Sunshine and Smile

Sauce:

1 C Plain Yogurt
1/4 C Cream
1/2 C fresh Dill, roughly chopped
1/4 C fresh  Cilantro, roughly chopped
1/4 C fresh Parsley, roughly chopped
1 tsp dry Oregano
1 Clove Garlic
1 tsp fresh Lemon Juice
2 TBSP Canola Oil
Salt & Pepper to taste


Everything else:

3 Salmon Fillets
1 C frozen Peas
1 1/2 tsp ground Cumin
1 C Quinoa, rinsed well
3 slices of Lemon
Salt & Pepper
1 tsp Canola Oil

Season both sides of the Salmon and place on a parchment lined baking sheet.  Top with a slice of Lemon and bake for 30 minutes at 350 degrees.

Meanwhile, in a food processor or blender add the Yogurt, Cream, Dill, Cilantro, Parsley, dry Oregano, Garlic Clove, Lemon Juice, Canola Oil, and Salt & Pepper.  Process for a couple of minutes until all of the ingredients are chopped and well combined.  You will end up with a lovely white sauce with yummy herb bits throughout.  Set aside or refrigerate until ready.  (This step can be done ahead of time)

Now add the rinsed Quinoa, frozen Peas, and Cumin to a saucepan and cook according to the Quinoa package instructions.

When the Salmon is finished cooking, warm a large non-stick skillet over medium heat.  Add a bit of Canola Oil (I just gave the pan a good spray with my Misto and it worked great) and cook each side of the Salmon for a couple of minutes to crisp it up a bit.

Place the Quinoa on a plate, top with the Salmon, and drizzle with the Creamy Dill sauce.

Enjoy!

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Last year I was cooking up a fun, easy, and delicious Tinfoil Dinner
and
a delicious Butternut Squash and Ham pasta dish

Stuffed Salmon with Sriracha Cream Sauce Recipe

For a very long time I didn't think I liked to eat fish.  My Mom would make yummy fish dinners and I would only eat the side dishes.  What a fool I was.  Luckily in my early twenties I dined at a seafood restaurant in Berkeley California and decided to give the salmon a try.  Yummy!!  I am so glad I decided to give seafood another try because now I enjoy it very much.  I found this recipe here and my husband and I really loved it.  My kids ate a little but I think the Sriracha sauce was a little spicy for their delicate taste buds.  Give it a try..you'll be glad you did.

For the marinade you will need Salmon, Honey, Cornstarch, Soy Sauce, Brown Sugar, Ginger, Garlic Powder, and Water.

In a bowl combine the Cornstarch and 1/4 C Cold water.  Stir until the cornstarch dissolves.

In a saucepan add the rest of the Water, Soy Sauce, Ginger, Garlic Powder, Brown Sugar, and Honey.  Bring everything to a simmer and cook until the Brown Sugar has melted.

Add the Corn Starch and let thicken a bit. 

Once the mixture is thick enough to coat the back of a spoon it is ready to go.  Turn off and allow the mixture to cool for a bit.

Place the Salmon in a zip top baggie.

Add the Marinade, making sure to turn the bag around to cover all the Salmon Fillets.

Place in Fridge and allow to marinate at least 30 minutes or it can go overnight.  I let mine marinate about 5 hours.

Now you will need Cream Cheese, Green Onions, Evaporated Milk, Mayo, Sesame Seeds, Oil or non-stick spray, Sriracha, and the marinated Salmon.

Cover a baking sheet with foil and spray with the Oil or Non-stick spray.

Can I just tell you how much I love Sriracha?  It is so good and spicy.  It livens up pretty much any dish.  Add a bit to a bowl.  It's pretty spicy so if you aren't into spicy take this part slowly.

Add in the Mayo and Evaporated Milk.

Mix together really well and add more Sriracha if you want more kick to the sauce.  (this makes a lot of sauce next time I may half it)

Using a sharp knife make a little cut in the thickest part of the Salmon Fillet.  Be careful not to cut all the way through we are making a pocket.

Stuff the Pocket with Cream Cheese.  Don't over stuff.

Place the stuffed Salmon fillets on the baking sheet and bake at 400 degrees for 20-25 minutes.

Oh yeah..this is getting good.

Thinly chop the Green Onion.

Transfer the Sriracha Cream Sauce to a zip top baggie and make a small cut to one of the bottom corners.

Using a steady pressure squeeze the Sauce out of the baggie onto your salmon.

My first attempt was pretty ugly I guess my poor sweet husband gets this homely one.

Top with Green Onion and Sesame Seeds.  Enjoy!

Stuffed Salmon with Sriracha Cream Sauce Recipe
Source: The Boogie Blog

Marinade Ingredients:
1 TBSP Cornstach
1/4 C Cold Water
1/4 C Soy Sauce
1 C Water
5 TBSP Packed Brown Sugar
1/2 tsp Ground Ginger
1/4 tsp Garlic Powder
2 TBSP Honey

Sriracha Cream Sauce Ingredients:
1/4 C Sriracha Sauce
1 Cup Mayonnaise
3 TBSP Evaporated Milk

Other Ingredients:
3 Salmon Fillets
2-3 TBSP Cream Cheese, softened
3 Green Onions Sliced
Sesame Seeds
Oil or non-stick spray

Begin with the Marinade by adding the 1/4 C Cold water and Conrstarch in a small bowl.  Sitr together until the cornstarch dissolves.  In a saucepan, add the rest of the Water, Soy Sauce, Ground Ginger, Garlic Powder, Brown Sugar and Honey.  Once the contents begin to simmer and the Brown Sugar dissolves add the Cornstarch mixture.  Simmer for a few minutes until the liquid is thick enough to coat the back of a spoon.  You do not want to over thicken.  Set aside and let cool a bit.  Once it has cooled down a bit add the Marinade and Salmon Fillets into a zip top bag making sure to coat the salmon and place in fridge for at least 30 minutes to overnight.

In a medium bowl combine the Sriracha and Mayonnaise.  Add in the condensed milk and whisk together well.  Taste and adjust with Condensed Milk for a milder taste or more Sriracha for a spicier taste.

Pre heat oven to 400 degrees and line a baking sheet with tin foil and spray with Oil or non-stick spray. 

Remove the salmon from the marinade and toss the marinade.  Using a sharp knife cut a slit in the thickest part of the salmon.  Make sure you don't cut all the way through we are making a pocket for the stuffing.  Grab about a TBSP of Cream cheese and stuff in the pocket.  Try not to overs tuff it will just make a mess.  Bake 20-25 minutes until the Salmon is fully cooked.

Transfer the Sriracha cream sauce into a tip top baggie and make a small cut on the bottom of one corner.  Using a steady amount of pressure squeeze out the sauce on top of the Salmon.  Top with Green Onions and Sesame Seeds.

Enjoy!

Panko Crusted Salmon Recipe

The following recipe was AMAZING!  My whole family loved it.  This will be a recipe that I make over and over.  I try to get more fish into our lives but it usually comes in the form of tuna fish sandwiches.  I am kind of scared of preparing fish.  I don't mind salmon so much but basically every other type of fish frightens me.  I found this recipe here and it is an Ina Garten recipe.  There is a reason that she is famous for cooking..and this recipe is the reason why.  Only a few ingredients but the end results were fantastic.  The original recipe called for the Salmon to have the skin on..but that creeps me out a bit.  I used skinless salmon..much less frightening.

You will need Dijon Mustard, Olive Oil, Panko Bread Crumbs, Fresh Parsley, Fresh Lemon, Salmon, and Salt & Pepper.

Combine the Panko, Parsley, Lemon Zest, salt and pepper.

Drizzle in a couple TBSP of the Olive Oil and mix together really well to evenly coat the panko.

Season the Salmon with a bit of Salt & pepper and then put a bit of Dijon Mustard on top of each Salmon Fillet.

Spread the Dijon Mustard on the top of the Salmon.

Top with the Panko mixture and press lightly to help it adhere.

Warm up an oven safe skillet over medium heat and add the remaining Olive Oil.  When the oil is hot add the salmon fillets and sear 3-4 minutes on the one side only.

Transfer the pan directly from the stove top into a pre-heated 425 degree oven and bake 5-7 minutes.

The Panko will be nice and toasty.

Top the pan with tin foil and let rest 10 minutes.

Enjoy!

Panko Crusted Salmon Recipe

2/3 C Panko
2 TBSP minced Parsley
1 tsp Lemon Zest
1/2 tsp Salt
1/2 tsp Black Pepper
3-4 TBSP Olive Oil, Divided
4 Salmon Fillets
2 TBSP Dijon Mustard
Lemon wedges, for serving

Preheat the oven to 425 degrees.  In a small bowl combine the Panko, Parsley, Lemon Zest, Salt, and Pepper.  Drizzle with 2 TBSP of the Olive Oil and toss until the crumbs are evenly coated.  Set aside.

Place the salmon fillets on a plate and generously brush the tops with Dijon Mustard and season with Salt & Pepper.  Press the Panko mixture thickly on top of the mustard to help the panko adhere.

Heat the remaining Olive Oil over Medium heat in an oven safe skillet.  When the oil is hot add the Salmon Fillets and sear for 3-4 minutes without turning. 

Transfer the pan to the preheated oven for 5-7 minutes or until the Panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve with fresh Lemon wedges.

Enjoy!

4 Servings

252 Calories
10 Carbs
17 Fat
12 Protein