Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
Easy Lemon Dill Sauce: Combine ingredients in a bowl.
Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.
Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
Preheat oven to 400* F.
Line a large jelly roll pan with foil that extends 2â€ past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but donâ€™t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.
In a small saucepot, add the sweet chili sauce ingredients, and bring to boil and simmer for a few minutes until the sauce is combined, thickened, and reduced.
Line a baking sheet with foil and spray with cooking spray.
Add salmon to the baking sheet. Brush olive oil over the salmon, and sprinkle the salmon the salt, pepper, paprika, garlic powder, and onion powder. Then drizzle 1-2 TBSP of the sweet chili sauce over the salmon.
Cook until done. Time varies depending on the thickness.
These are really good and really easy sandwiches. Perfect for a weeknight meal. You can either use frozen breaded fish, make your own, or forgo the breading all together. I used frozen breaded fish…my kiddos love this!
A good tzatziki makes any kebab sandwich or schwarma sandwich even more delicious. I first had tzatziki at Albasha (when we lived in Baton Rouge), except at Albasha it’s called Grecian Sauce. Whatever you want to call it, it’s worth making.
We made chicken kebabs and served the chicken in a pita with some chopped tomatoes and onion then topped it with the sauce.
We had some sauce leftover and made fish the next night….and oh was this sauce d’lish on fish!!!
This salmon dish is so easy and so tasty. It’s great for entertaining too. The dish has been approved by our family (even the kiddos) and every guest we’ve served it to. This recipe is adapted from the October 2008 issue of Southern Living. Ingredients:
1/3 c. orange juice
1/3 c. honey
1/4 c. soy sauce
1 TBSP minced garlic
1/4 c. minced fresh ginger
1 lb. salmon
Marinade: in a saucepan, cook orange juice through ginger over medium heat, for 1 minute; let cool slightly. Reserve 2/3 c. marinade. Pour remaining 1/3 c of marinade in a zip top bag and add salmon to the bag. Refrigerate and marinate the salmon for 15 minutes.
Meanwhile preheat oven to 375. After salmon has marinated for 15 minutes, discard the marinade and bake salmon for about 20 minutes, or until done.
While salmon is cooking, cook the reserved 2/3 c. marinade over medium heat for 10 minutes, or until sauce is thick and syrupy.
Serve salmon over hot rice and drizzle with the cooked sauce.
I found this recipe at Fashionably Foodie, and it sounded d’lish. While I took our youngest to Hobby Lobby, -s prepared this amazing dinner. It was so tasty! We will definitely make this one again
Blackened Chicken or Salmon
4 TBSP paprika
1/4 tsp cayenne
1 tsp. salt
2 tsp. onion powder
2 tsp .garlic powder
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. pepper
1/4 tsp. cumin
1/4 c. butter
4 chicken breasts or salmon fillets
Mix dry spices on a plate.
In a skillet, melt butter and oil over medium-high heat. Pour off 1 Tablespoon of butter into a shallow pan. Turn on your oven vent and crank the heat to medium-high to high. If using chicken, pound chicken in between two sheets of plastic wrap, then pat dry with paper towels. Dip each fillet or breast lightly into melted butter and dip into the dry ingredients, patting the spices on by hand. Cook fish/chicken in skillet, 3-4 minutes per side, or until done, careful when turning. Fish/Chicken will look charred black and you may get smoke- hence the name!
Creamy Garlic Alfredo Sauce
1/4 c. butter
1 TBSP flour
1 c. milk
3 cloves garlic, minced
1 1/2 c. fresh parmesan, grated
1/4 tsp. pepper
1/2 tsp. paprika
1/4 tsp. cayenne
1 lb. hot pasta
chopped parsley or cilantro to garnish
Melt butter in a saucepan over medium heat; use a whisk and stir in flour and cook for 30 seconds; add milk and garlic. bring to a boil (barely, just at the edges of the pan,) and stir in parmesan; whisk until melted. Sauce will thicken as it cools.
Blackened Chicken with Creamy Garlic Alfredo Sauce:
Place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers, pulse two or three times.
Prepare salmon as you like. Spread the sauce on the roll, top with salmon and greens.