Combine the beans, 3/4 cup water, hoisin sauce, red pepper flakes and garlic in a large skillet. Top with the broccoli, nestle in the salmon and bring to a simmer over medium heat. Once simmering, cover the skillet and cook until the salmon is flaky and just cooked through and the broccoli is crisp-tender, 5 to 6 minutes. Drizzle with lemon juice and sprinkle with cilantro if using. Add salt to taste and serve.
Serves:4; Calories 297; Total Fat 9 grams; Saturated Fat 2 grams; Protein 36 grams; Total Carbohydrates 20 grams; Sugar 3 grams; Fiber 6.5 grams; Cholesterol 64 milligrams; Sodium 529 milligrams
Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salsa and squash, if desired.
Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.
1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade
1/2 cup marinated small pitted olives, such as from an olive bar
1/2 cup roasted red peppers, such as from an olive bar
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden
1 bag frozen brown rice
Instructions
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.
Cut 4 eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.
Meanwhile, whisk 2 tablespoons hoisin, 2 tablespoons soy sauce and 1 tablespoon plum sauce in a small bowl. Set aside.
Heat the remaining 1 tablespoon oil in the skillet over high heat. Add 2 jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add 2 teaspoons garlic and 1 teaspoon ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and 1 cup basil to the eggplant and stir in the sauce. Serve immediately.
1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into 1 1/2-inch-wide strips
Vegetable oil, for the grill
1 tablespoon vegetable oil
1 bunch scallions, finely chopped, including some of the green part
3 tablespoons chunky peanut butter, preferably all-natural and sugar-free
3 tablespoons hoisin sauce
1 tablespoon sriracha, or to taste
1/4 cup lime juice
1/3 to 1/2 cup water
Cooked rice
Sliced cucumbers
Fresh pungent greens such as Thai basil or arugula
Instructions
If using bamboo skewers, soak them in warm water for 30 minutes.
In a bowl large enough to hold the chicken, stir together the brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger. Add the chicken strips and toss to coat. Cover and marinate for at least 1 hour, or up to overnight. You can also marinate them in a resealable gallon-sized plastic bag to save space in the fridge, if you prefer.
In a skillet over medium heat, heat the oil. Add the scallions, and cook, stirring for 30 seconds or so, until wilted. Stir in the peanut butter, hoisin sauce, sriracha, lime juice, and 1/3 cup of the water. Cook, stirring with a whisk, just until the peanut butter melts into the sauce and the sauce is blended. Add more water, one tablespoon at a time, until the sauce is the consistency of heavy cream. Taste and add additional hoisin, Sriracha, or lime juice to taste. Transfer to a bowl to serve, or cool, transfer to an airtight container, and refrigerate for up to a week.
Thread 1 to 2 slices of the marinated chicken onto each skewer. Set them on a baking sheet.
For charcoal grills: Light one chimney full of coals and when they are covered with ash, spread them out evenly. Allow the grill grates to heat for 5 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates. For a gas grill: Heat the grill on high heat for about 20 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.
Grill the chicken for about 3 minutes per side, or until browned on both sides and the chicken is cooked through. Transfer to a platter and rest for 5 minutes before serving. Serve as an appetizer with the dipping sauce, or with rice or cucumbers and greens for a meal.
1 teaspoon lemon pepper or 1/2 teaspoon black pepper and 1 teaspoon fresh lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Lemon wedges, for garnish
Instructions
Lightly spray the inside of the air fryer basket with nonstick cooking spray.
Place the salmon on a plate skin side down. Drizzle the tops (the skinless sides) with olive oil and season with lemon pepper, salt, and black pepper.
Place the salmon in the air fryer basket. Make sure they aren’t touching. I like to place mine skin-side down, but skin-side up is also an option. If you’d like, place a few lemon slices under each piece of salmon. Air fry the salmon for about 8 minutes at 350˚F. The salmon is done when it reaches an internal temperature of 135°F to 140˚F when measured with an instant read thermometer. You can cook it longer if you want a slightly more well-done piece.
Serve the salmon with fresh lemon wedges for squeezing on top. Refrigerate leftover salmon for up to 3 days. Did you love the recipe? Leave us stars below!
1/2 cup unfiltered apple juice or apple cider (not hard cider)
1 1/2 tablespoons honey
4 salmon fillets (6 ounces each)
1 tablespoon extra virgin olive oil
Salt
2 teaspoons lemon juice
1 tablespoon butter
8 ounces fresh baby spinach
Freshly ground black pepper
Lemon slices for garnish
Instructions
Put the apple cider and honey in a small shallow pan on medium high heat. Let it come to a boil and boil it until the mixture reduces by about half, leaving you with a little more than 1/4 cup of glaze. Let cool for a minute.
Arrange the salmon fillets (skin-side down, if using skin-on salmon fillets) in a rimmed dish large enough to fit all of the fillets in a single layer. Pour the honey cider glaze over the salmon. Let it sit for 5 minutes, then turn the salmon pieces over and let sit for another 5 minutes in the glaze.
Heat olive oil in a large skillet on medium-high. (It helps to use a relatively stick-free pan like hard anodized aluminum.) Sprinkle the flesh side of the salmon fillets with salt. Place the fillets flesh side down (skin-side up) in the hot pan. Cook for 2 minutes on medium high heat. As you cook the fish, brush the sides of the fillets with some of the glaze.
Turn the salmon fillets over (now skin-side down) and brush with the remaining honey cider glaze. Sprinkle salmon with lemon juice. Lower the heat to medium. Cook for 3 to 5 minutes until the salmon is just barely cooked through.
Remove the pan from heat. Some of the glaze should have caramelized in the pan. Use a pastry brush to brush any pan juices over the top of the fillets. Cover with foil to keep warm.
In a separate large skillet, melt the butter over medium-high heat. Add the baby spinach to the pan. Cook for a minute. When the spinach begins to wilt, use tongs to turn the leaves over in the pan to help coat the leaves with a little butter. Sprinkle with salt and pepper. Continue to cook a minute or two more until the spinach is wilted.
To serve, divide the spinach among 4 plates. Arrange a piece of salmon to the side or on top and garnish with a slice of lemon. Inspired by a recipe in the Boston Globe on a story about Irish Chef Kevin Dundon, of Dunbrody Country House in County Wexford. Links: Sake Ginger Glazed Salmon Hoisin Glazed Salmon Miso Glazed Salmon
Heat a cast iron skillet over medium-high heat. Season salmon with a sprinkle of salt and pepper.
Cook salmon until fish flakes easily with a fork, 3 to 5 minutes on each side. Remove from skillet and set aside.
Heat sesame oil in a wok or heavy skillet over high heat. Add red pepper, yellow pepper, onion, broccoli, garlic, and ginger paste, and cook and stir for 3 minutes.
Stir in hoisin sauce and toss well. Add salmon, and flake it with a fork into chunks. Toss; remove from heat. Add carrots and serve over rice.
This Creamy, Lemony Chicken Piccata Is Even Better Than the Classic
Ingredients
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1 cup all-purpose flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
3 large eggs
2 cups panko breadcrumbs
1/2 cup finely grated parmesan cheese
2 to 4 tablespoons olive oil, as needed
4 tablespoons unsalted butter
1 shallot, minced
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons capers, drained
2 lemons, 1 juiced and 1 cut into wedges, for serving
Shaved parmesan cheese, for serving
Instructions
Place a large piece of plastic wrap over your cutting board or countertop. Place the chicken breasts on the plastic, spaced a few inches apart, then cover with another large sheet of plastic wrap. Use a rolling pin or meat pounder to pound each chicken breast to an even 1/2-inch thickness.
On a large plate, stir together the flour, salt and pepper. In a shallow bowl, whisk together the eggs. On another large plate, stir together the panko and grated parmesan cheese. Working one at a time, completely coat each chicken breast with the flour, then a coating of egg, then the panko mixture. Place each breaded chicken on a rimmed baking sheet.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Working in batches, cook the chicken until it’s browned and crispy on both sides and registers 165°F on an instant-read thermometer, 3 to 5 minutes per side, reducing the heat as needed if they’re browning too quickly. Set aside on a clean plate. Add more olive oil to the pan if needed, and repeat cooking with the remaining chicken.
In a medium saucepan, melt the butter over medium heat. Add the shallots and cook until lightly browned and softened, 2 to 3 minutes. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth and heavy cream, then add the artichokes and capers. Bring to a simmer, then reduce the heat to medium-low until and cook until the sauce has reduced and is thick enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in the lemon juice. Taste and season with salt and pepper if needed.
Place each chicken breast on a serving plate and spoon the sauce over the chicken. Top with the shaved parmesan and serve with lemon wedges. Any leftover chicken and sauce can be refrigerated in separate airtight containers for up to 3 days. For best results, reheat the sauce in a saucepan or in the microwave until warm, and reheat the chicken on a rimmed baking sheet in a 400°F oven or in the air fryer at 375°F until heated through and crispy. Love the recipe? Leave us stars and a comment below!
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