Spicy Oven Baked Salmon

Oven Baked Salmon

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Oven Baked Salmon – moist and flaky highly seasoned salmon fillets with a lemony and spicy kick. A perfect easy weeknight meal for busy folks or as a low-carb go-to Lenten meal. Spicy, lemony, and moist – everything you want a salmon dinner to be!

Course: Main

Cuisine: American

Servings: - 5 slices

Calories: 450 kcal

Author: Immaculate Bites

Ingredients

• 2 pounds (907.18 g) Salmon fillets
• 3-4 tablespoons (42.53 - 56.70 g) unsalted butter
• 2-3 teaspoons (5.60 - 8.40 g) minced garlic
• 1 tablespoon (6.90 g) onion powder
• 1 tablespoon (6.80 g) paprika
• 1/2 -1 teaspoon (1.80 g) cayenne pepper (optional)
• 2-3 tablespoon (5.30 - 15.90 g) fresh parsley, basil
• salt and pepper to taste
• 1 tablespoon (15 g) or more lemon juice

Instructions

1. Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil or baking paper, like I did, spray with cooking spray or lightly oil. Set aside.
2. Using a sharp knife, make about 4-5 slits on salmon. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
3. In a small pan set over medium low heat butter,  minced garlic, Paprika, onion powder cayenne pepper and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minute. Add lemon juice to mixture.
4. Brush salmon with spice mixture, making sure every inch is covered with spice .
5. Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness. When the thickest part of the salmon is easily flaked with a fork, the salmon is perfectly cooked.
   
   
6. 
   Garnish immediately with lemon slices. 

vegetable bake

Ingredients

for 6 servings

• 2 medium zucchinis, washed
• 3 medium potatoes, washed and peeled
• 5 medium carrots, washed and peeled
• 4 medium eggs
• ⅓ cup
  butter, melted
• ⅔ cup
  milk
• ⅛ teaspoon
  nutmeg
• ½ teaspoon
  dried basil
• ½ teaspoon
  dried thyme
• salt, to taste
• pepper, to taste
• 1 cup
  all-purpose flour
• 1 ½ cups
  shredded cheddar cheese

Preparation

1. Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
2. Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Use spiralizer or julienne peeler!
3. In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
4. Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
5. Add the sliced veggies to the batter and stir well until the slices are well-coated.
6. Add half of the vegetables slices to the prepared pan and flatten with a spoon.
7. Sprinkle the cheese over the vegetables.
8. Top with the rest of the vegetables and cover the pan with aluminum foil.
9. Bake for about 1½ hours, until the vegetables are fully cooked and tender.
10. Let cool for at least 10 minutes, and release the springform, slice, and serve.

turkey burger

per lb of 85% turkey meat

1 egg
1-2 T grated onion
1 T parsley
1 T worcestershire
breadcrumbs equal to onion?

1 t salt
pepper

will be quite juicy
poke holes so burgers do not inflate
cook over medium in skillet
cover sometimes to retain juice and help innards cook

Beef Barley soup

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Beef Barley Soup

Serves Serves 8    

Ingredients

• 2 pounds stew meat (nicely marbled beef chunks)
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 mounded tablespoons good quality beef base*
• 3 stalks celery (about 2 cups), chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded, about 2 cups
• 3-4 large carrots, peeled and shredded, about 2 cups
• 1 cup pearl barley*** rinsed

Instructions

1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
3. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
4. When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
5. Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
7. Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.

Slow cooker instructions:

1. In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
2. Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
3. Add the beef base, celery, onions, and garlic to the slow cooker and stir.
4. Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.
5. Add the barley and simmer for another hour or so, until it is tender.

Recipe Notes

*I suggest Better than Bouillon Beef Base.

The simmer times on this soup are pretty rough. I let mine simmer all morning because I was feeling a lazy-soup-day. The best kind of day for October.

If your meat is not marbled well, you might want to add a bit of worcestershire sauce toward the end, to boost the flavor.

If your soup has boiled down to become more stew-like, simply add more water and beef base.

** I've had some questions about the green garnish I used for these photos. It's basil, but that's just what was growing in my garden when I made this. No garnish is necessary, but I would recommend parsley or chives if you want a fresh kick.

***UPDATE December 2016: I just made this over Christmas for my family in the crock pot using QUICK barley. I used the same amount. I left it in for maybe 15-30 minutes, but check the package instructions. You could do this on stove top too!

Source: This one is from Nana, Kris' mom.

All images and text © The Food Charlatan

Fish taco

Tilapia

1.5 t paprika
1.5 t brown sugar
1 t oregano
3/4 t garlic
1/2 t salt
1/2 t cumin
1/4 t red pepper

3 min over MH each side

vanilla cupcake

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Perfect Vanilla Cupcake Recipe

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

This is the only vanilla cupcake recipe you need! They are perfectly soft, rise evenly and go well with just about any cupcake frosting. The best cupcakes!

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $6

Servings: 15 cupcakes

Ingredients

• 1 1/4 cups cake flour or Canadian all-purpose flour  (150g)
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs room temperature
• 3/4 cup sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 cup canola oil
• 1/2 cup buttermilk or plain kefir

Instructions

Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).
4. Add vanilla and oil and beat on medium speed (1 minute)
5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
6. Pour batter into a lined muffin pan. Fill to about 1/2 full (Do-Not overfill)
7. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Once the cupcakes are cooled to room temp, pipe on the frosting.

Recipe Notes

A note about the flour: all-purpose works, it just doesn't produce a cupcake quite as soft as cake flour or Canadian Flour.

Copyright © 2018 Natasha's Kitchen

flatbread pesto

425 degrees

naan
pesto
mozzarella slices/shredded
spinach & arugula
crushed red pepper
cherry tomato halved

10-13 minutes