Greek Salmon & Zucchini

This recipe is so easy! Big on flavour and full of healthy & fresh ingredients. I adapted it slightly from Half Baked Harvest’s Super Simple cookbook. I definitely recommend getting salmon fillets from Costco, they are just so juicy and thick! I love Greek flavoured dishes and this one does not disappoint! Give it a try! You won’t be sorry 😉

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 10 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 13 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Parchment paper
  • Cutting board
  • Knife
  • Mixing bowl/spoon
  • Measuring spoons/cups
  • Baking sheets

The Recipe

Time: ~10 min. prep

Servings: 4

Calories/serving: ~ 534 – 636

Ingredients:

  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 3 tbsp lemon juice
  • 1 tbsp fresh dill or 1 tsp dried
  • 2 tsp paprika
  • salt & pepper
  • 1 small russet potato
  • 1 small zucchini
  • 4 (6-8 ounce) salmon fillets
  • 1 lemon
  • feta cheese (for sprinkling)
  • crushed red pepper flakes

Directions:

  1. Preheat oven to 400F
  2. In a small bowl, combine the olive oil, garlic, lemon juice, dill, paprika, and a pinch each of salt and pepper.
  3. Rip 4 pieces of parchment paper or tinfoil. Lay them flat on a clean work surface. On one half of one packet, arrange one-fourth of the potato slices in an even layer (about the size of your piece of fish) and season with salt and pepper. Layer one-fourth of the zucchini on top of the potato and season with salt and pepper. Place one salmon fillet on top of the zucchini, drizzle with the olive oil mixture, and top with 2 lemon slices. Repeat with the remaining parchment and ingredients.
  4. To seal the packets, fold the bare half of the parchment over the salmon and fold in the open edges twice. Place the packets on a rimmed baking sheet. Bake until the potatoes are tender, 25-30 min.
  5. Remove the baking sheet from the oven. Transfer the packets to plates and open carefully, tearing away and discarding the top half of the paper. Serve with crumbled feta and red pepper flakes.

Cedar-Plank Salmon

Cedar-planked salmon is one of my favourite ways to cook salmon in the summer. I recently found a pack of 4-5 cedar planks at Costco for a reasonable price but unfortunately they are just too thin and catch fire no matter how long you soak them. I recommend investing in a thicker cedar plank. This recipe has so much flavour and it is pretty easy! If you’ve never had salmon cooked on a cedar-plank before give it a shot because you’ll never want to eat Salmon another way! I got the recipe from LCBO Food & Drink.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 7. min prep
    • Rating: Easy
  • Ingredients & availability
    • 11 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Measuring spoons
  • Barbecue

The Recipe

Time: ~7 min. prep + 30 min. soak time + 20 min. cook time = ~ 1 hour

Servings: 6-8

Calories/serving: ~ 278-371

Ingredients:

  • 1 tbsp (15 mL) butter
  • 1 clove garlic, peeled and lightly crushed (I use minced)
  • 3 c2 tbsp (30 mL) grainy mustard
  • 2 tbsp (30 mL) ketchup
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) finely chopped rosemary (or 1 tsp dried)
  • ½ tsp (2 mL) chili powder
  • Salt and pepper to taste
  • 2 lb (1 kg) salmon fillet
  • 1 soaked cedar plank (soak at minimum for 30 min. but longer is better)
  • Kosher salt

Directions:

  1. Combine mustard, ketchup, olive oil, rosemary, chili powder, salt and pepper in a small bowl. Spread over fish, then cover and marinate at room temperature for 30 minutes.
  2. Preheat barbecue to high.
  3. Place soaked cedar plank on grill and grill, with lid down, for 3 to 4 minutes, until you can smell or see smoke. Immediately flip plank and sprinkle liberally with kosher salt. Place fish on plank, skin-side down. Close barbecue lid and grill for 12 to 15 minutes, until fish is just cooked. Remove plank from grill and slip fish onto a serving platter.

Fish Tacos

Fish Tacos are one of my all time favourite go-to meals. It just tastes fresher and not as heavy as a regular taco. You can barbecue or fry the fish. To cut throught the spice top it off with some mango salsa, feta, and mayo or cream cheese. It makes me feel like I’m somewhere tropical to make our long winters in Ontario more bearable. Enjoy!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 40. min prep
    • Rating: Moderate
  • Ingredients & availability
    • 19 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Barbecue or stove top
  • Frying pan if using stove top
  • Measuring cups/spoons
  • Mixing bowls
  • Knife
  • Cutting board

The Recipe

Time: ~20 min. for salsa + ~20 min. for fish = ~40 min. total

Servings: 8 – 12 tacos

Calories/serving: ~ 150-200/taco

Ingredients:

  • 4 white fish fillets, such as tilapia, mahi-mahi, haddock, cod, etc.
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1.5 tsp paprika
  • 1.5 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1 tbsp. brown sugar
  • 8-12 corn tortillas
  • Feta for topping
  • Mayonnaise or cream cheese for spreading

MANGO SALSA:

  • 2 mangos, diced
  • 1 avocado, diced
  • 1/4 cup red onion, diced
  • 1/2 – 3/4 cup corn
  • 1 jalapeno, minced
  • 1/4 cup, cilantro
  • 1 tbsp lime juice
  • Sea salt to taste

Directions:

  1. Make salsa: Combine all ingredients in medium bowl and mix well. Cover and refrigerate while making fish.
  2. In small bowl combine the salt, pepper, paprika, chili powder, cayenne, garlic powder, & brown sugar. Rub it over the fish and then rub with olive oil to coat.
  3. Grill or pan fry the fish over medium-high heat. About 4 minutes per side, or until cooked through. Remove & flake fish into pieces.
  4. To assemble, spread cream cheese or mayo over warmed tortilla. Add some fish and top with salsa and feta.

Garlic Butter Shrimp Pad Thai

This recipe is very flavourful and so easy to make! If you love Pad Thai try this recipe! You could always substitute chicken for the shrimp. This review comes from Half Baked Harvest. You can also see the recipe here.

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 5
    • Rating: Moderate
  • Involvement
    • 30 min of prep
    • Rating: Moderate
  • Ingredients & availability
    • 14-16 ingredients
    • All ingredients you can easily find at your local grocery store
    • Rating: Moderate

Equipment Required:

  • Saucepot
  • Mixing bowl
  • Large skillet
  • Measuring cups/spoons
  • Cutting board
  • Knife

Time: 30 min.

Yield: 4 servings

Calories/Scone: ~355

Ingredients:

  • 225 g (0.5 lb) wide rice noodles*
  • 3-4 tablespoons low sodium soy sauce, using more or less to taste
  • 2 tablespoons fish sauce
  • 2 tablespoons white vinegar
  • 3 tablespoons honey or maple syrup
  • 1/4-1 teaspoon chili flakes, plus more for serving
  • 1 pound raw jumbo shrimp, peeled and deveined
  • 3 tablespoons peanut oil or extra virgin olive oil
  • 4-6 cloves garlic, finely chopped or grated
  • 3 tablespoons salted butter
  • 2-3 eggs, beaten
  • 2 cups bean sprouts or chopped baby bok coy (or other greens)
  • 4 green onions, chopped, plus more for serving
  • 1/4 cup roasted peanuts, chopped
  • Thai or regular basil and limes, for serving

*The packing for these noodles said to put the pasta in warm tap water for 25-30 minutes. I would advise against this b/c the pasta didn’t cook properly. I would recommend boiling it for 6-7 minutes or until cooked before adding it to the stir fry.

Directions:

1. Cook the rice noodles according to packaged directions.

2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.

3. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.

4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.

5. Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.


Slow-Roasted Moroccan Salmon

I’m not going to lie I didn’t love this Half Baked Harvest recipe. It was just way to spicy. The Harissa seasoning overpowers the delicate salmon in my opinion. The sweet acorn squash is a good accompaniment to the spicy salmon but to me the harissa salmon still overpowers the dish too much. However, love it or not I’m going to review this recipe. To get the recipe grab a copy of Tieghan’s cookbook here.

Time: 20 min. prep + 40 min cooking

Yield: 6 servings

Calories/Serving: ~ 392

salmon 2

Equipment Required:

  • Baking sheet
  • Parchment Paper
  • Measuring spoons/cups
  • Cutting board
  • Knife

Recipe Review:

LEVEL OF DIFFICULTY – EASY to MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 20 minutes of prep
    • Rating: Easy
  • Ingredients & availability
    • 11 ingredients
    • Not all ingredients were easy to find at the local grocery store
    • Rating: Moderate
salmon 3

Root Vegetable and Sage Pesto Baked Salmon

I made this recipe from Half Baked Harvest Cookbook. You can purchase it on Amazon. I highly recommend. Or you can check out recipes on her blog.

This recipe is great for winter and has a delicious earthy and citrus notes. I even have a wine pairing for you that I think is fantastic!

Time: 1 hours & 10 min. including cooking time

Yield: 8 servings

Ingredients: 16

Calories/Serving: ~ 477

This is the wine I paired with the salmon. It is a Pinot Noir from Oregon. It was $24.95 at the LCBO. You can find it here. It went perfectly with the citrusy salmon and earthy sage pesto. Highly recommend!

Ingredients:

  • 4 salmon fillets
  • 3 small beets, halved
  • 2 carrots, chopped
  • 1 small to medium sweet potato, diced
  • 12 baby potatoes, halved
  • 12 Brussel sprouts, halved
  • 2 tbsp. olive oil
  • salt and pepper

Sage Pesto

  • 1 cup fresh sage
  • 1 cup baby kale
  • 1/3 cup pistachios
  • 1/3 cup grated parmesan cheese
  • 1/2 cup olive oil
  • salt
  • crushed red pepper flakes
  • 1/4 cup grated manchego cheese*

*I couldn’t find manchego so I used Pecorino Romano

Directions:

Preheat oven to 425F

Toss all vegetables with olive oil and season with salt and pepper. Bake on a baking sheet for 20 minutes or until tender.

In a food processor, combine sage, kale and pistachios and pulse until finely chopped. Add in Parmesan and re-pulse. Then drizzle in olive oil with motor running. Season with salt and red pepper flakes.

Remove the veggies from the oven and push them to one side. Put salmon on other side and rub the sage pesto over each fillet.

Return pan to oven for 10-20 minutes more, until salmon is done and veggies soft. Remove pan from oven and top with Manchego.

Serve with roasted veggies and extra sage pesto alongside.

Reprinted from Half Baked Harvest Cookbook. Copyright 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Equipment Required:

  • Food processor
  • Knife
  • Cutting board
  • Spoon
  • Baking sheets

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 40 minutes of prep
    • Rating: Moderate
  • Ingredients & availability
    • 16 ingredients
    • All ingredients are fairly easy to find with the exception of the Manchego cheese which I used Pecorino Romano in its place
    • Rating: Moderate