Roasted Salmon Pasta with Tzatziki

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I pulled out this recipe from an online whole food kitchen class I took a few years ago. I knew it would be a bit of a stretch for my family, and sure enough, each of the kids said “ew” to the description. I did almost lose my nerve partway through, but I am so glad I persevered (not that it was a particularly hard recipe, just that I almost convinced myself I’d be eating it on my own for the next fourteen meals). I needn’t have worried. We ate every single bite, and I think Ian and Clara would have eaten even more had it been available.

Notes for next time: Jason said I could have doubled the salmon (and I agree). I was too lazy to make a gluten-free pasta option for myself, so I just gluten-ed it up with the rest of the family. Also, I didn’t get a picture of the tzatziki, but it was really good as well. The recipe notes say that traditional tzatziki uses mint as the fresh herb but that the dill pairs nicely with the salmon. I agree, but I might experiment with mint or even cilantro.

Also, the original recipe calls this “pasta salad.” I left out the “salad” because it was not at all salad-like in my opinion. The salmon and asparagus had cooled, and the tomatoes were room temperature, but I made the pasta last and tossed it while the pasta was hot, so overall the dish was warmer than room temp but not steaming by a long shot. The tzatziki was cool, and all those temperatures worked well together.

Ingredients:

  • 1 (6-ounce) cooked filet salmon, cooled and chopped into bite-sized pieces (I prepared it just like the salmon in this recipe); next time I would double this
  • 2 cups halved grape tomatoes
  • 1 bunch of asparagus, sautéed and cooled and chopped into 1-inch pieces (remove the woody tips and add to a medium-hot skillet with a drizzle of olive oil and salt and pepper; sauté just a few minutes until bright green)
  • 1 package tricolor veggie pasta, cooked according to package directions

Directions:

  1. Toss salmon, tomatoes, asparagus, and pasta in a large bowl (or, um, large skillet if you don’t have a large enough bowl)

For the tzatziki

  • 1 cucumber, peeled and seeded (and roughly chopped)
  • 1 cup plain greek-style yogurt
  • 1 clove garlic
  • 1/4 cup chopped fresh dill (or 3 teaspoons dried dill)
  • juice of 1 lemon
  • sea salt and pepper to taste (start with 1/2 teaspoon salt)

Combine all the tzatziki ingredients in a food processor or blender and process on low until well blended.

Serve on the side to be spooned over pasta.

Pan-Seared Salmon with Arugula Grapefruit Salad

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Okay, I’ll admit I was pretty impressed with myself for this one. I think this is one of my favorite things I’ve ever made: it’s light, flavorful, bright, and beautiful to boot. Plus! So easy. Keep, keep, keep. Win, win, win. (Recipe followed exactly from the whole30recipes Instagram feed, except I accidentally cooked it skin side down first. No problem, though.)

Ingredients:

  • 2 cups arugula
  • 1 medium grapefruit, peeled and cut into sections
  • 1/2 small shallot, thinly sliced
  • 1/4 cup shaved fennel (I chopped because I didn’t know how to shave fennel?)
  • 2 salmon filets
  • 1 tablespoon ghee or coconut oil
  • 1/4 teaspoon white balsamic vinegar
  • 2 teaspoons extra virgin olive oil (EVOO)
  • salt and pepper to taste

Directions:

In a small bowl, combine arugula, grapefruit, shallot, and fennel. Set aside.

Heat skillet over medium high heat. Add ghee or coconut oil.

Season salmon with salt and pepper and place in pan, skin side up. Cook for 3–4 minutes.

Season skin side with salt and pepper, and turn fish over. Cook an additional 2–3 minutes, or until opaque and flaky.

Place salmon on plates.

Whisk oil and vinegar together. Pour over arugula salad. Season with salt and pepper and toss. Pile on top of fish and serve.

Cumin-Coriander Crusted Salmon

I found this recipe on Sarah’s site a while ago, and it has become a regular feature in our household. (And Jason’s not a huge fan of fish, so the fact that he not only eats it but even requests it says a lot.)

Ingredients

  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped shallots (or white onion)
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • Cooking spray
  • 4 lemon wedges

Directions

  1. Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste.
  2. Place fish, skin side down, in a shallow baking dish.
  3. Coat top of fish with cilantro mixture.
  4. Cover; refrigerate 1 hour.
  5. Preheat oven to 400°.
  6. Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan.
  7. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  8. Serve with lemon wedges.
Yield: 4 servings

Dijon Salmon Bake

It’s been awhile since we’ve posted new recipes, but you’re in luck. My church is creating a new cookbook and I’m pulling together a few recipes to contribute. Since they’re already typed up, voila, Needs More Butter will receive a few new posts.

3 T Dijon mustard
1/4 C butter, melted
1 1/2 T honey
1/4 C fresh bread crumbs
1/4 C finely chopped pecans
4 t chopped fresh parsley
s&p to taste
6-4oz salmon filets
6 lemon wedges (optional)

Preheat oven to 400. In small bowl, mix mustard, butter and honey. In another bowl, mix crumbs, pecans and parsley. Season fillets with salt and pepper, place on lightly greased baking sheet. Brush with honey mixture, then cover top with bread crumb mixture.

Bake for 10 minutes per inch thickness or until fillets flake with fork. Serve with lemon wedges.