Brown Sugar Glazed Salmon

Under 5 ingredients with great flavor and little work, this simple salmon supper is perfect for any day of the week.

We served ours with rice and butter, along with steamed green beans.

Brown Sugar Glazed Salmon

Recipe from All Recipes

4 6oz. boneless salmon fillets

1/4 c. packed brown sugar

2 Tbsp. dijon mustard

salt and pepper to taste

Season salmon with salt and pepper and arrange in shallow baking dish.

Whisk together brown sugar and dijon and spoon evenly over salmon fillets.

Bake at 325 degrees for 25 minutes, or until fish flakes easily with a fork.

Serve with rice and steamed veggies.

Sweet Soy Soaked Salmon over Noodles

I decided I need to expose my children to fish.

The Mr. HATES fish.  Actually, I'm not sure that 'hate' is a strong enough word.  Needless to say, it hasn't been worth the argument, so I don't make it unless he is out of town.  Unless I forget.  Which is what usually happens.

But today, I remembered!  And I knew just the recipe I was going to use, because I had saved it for months and months, just waiting for the perfect opportunity.

It did not disappoint.  And all 3 of my non-fish eating kids ate it.  And I get to eat the leftovers tomorrow.  And that makes me happy...

   

Sweet Soy Soaked Salmon over Noodles

Recipe from Bake-aholic

4 1/4lb. salmon fillets

1/2 lb. spaghetti pasta

olive oil

6 Tbsp. soy sauce

3" piece fresh ginger, peeled and grated (I used 1 tsp. powdered)

juice of 1 lime (2-3 Tbsp.)

1/4 tsp. red pepper flakes

1 bundle broccolini (I used asparagus)

1 large carrot, grated

4 cloves garlic, minced

1 red bell pepper, sliced thin

4 scallions, chopped

2 tsp. sugar

3/4 c. chicken broth

Combine soy sauce, ginger, lime juice and red pepper flakes.
Pour over fish in a shallow dish and marinate for 5 minutes.

Wash and cut vegetables and set aside.

Cook pasta according to package directions.

Meanwhile, heat a large skillet with 2 Tbsp. olive oil over medium-high heat.

Remove salmon from the marinade, reserving the marinade, and add to hot skillet.

Cook 3-4 minutes on each side, until just cooked through.

Remove salmon from skillet and tent with foil to keep it warm.

Wipe skillet out and return to stove with additional 2 Tbsp. olive oil.

Add the bell pepper, asparagus, grated carrot and garlic.

Cook, stirring often, for 2 minutes.

Add the sugar to the reserved marinade, and pour into the skillet.

Add chicken broth and bring to a light boil; let simmer for 1 minute.

Add the cooked, drained pasta and the scallions; toss to combine.

Serve salmon over noodles.

Tuna Sandwich with Cabbage and Pickles

Great combination for flavor and crunch!

Tuna Sandwich with Cabbage and Pickles

1 can tuna, drained

1 large dill pickled, diced

1/2 c. diced cabbage

mayo, to desired consistency

salt and pepper to taste

Combine tuna, pickle and cabbage.

Mix in mayo to desired consistency.

Salt and pepper to taste.

Baked Trout

I have real issues with fish.

Living in Utah makes me wonder how long it really takes for 'fresh fish' to get from the ocean all the way to my supermarket.

When it is freshly caught from the lake by the family cabin however, I'm good to go.

Which usually means I eat trout.

This is a very simple recipe, which is why I like it.

Baked Trout

2 trout, cleaned with heads removed

2 Tbsp. honey mustard

2 tsp. dried parsley

salt and pepper

Use a pastry brush to brush fish with honey mustard, inside and out.

Sprinkle inside cavity with parsley, salt and pepper.

Place fish on a rack inside of a shallow baking dish.

Bake at 350 for 25-40 minutes, until fish flakes with a fork; turning once halfway through cooking time.

Kung Pao Tuna Salad

We do not eat fish very often at our place.

Tate pretty much hates everything about it.

I like tuna, but aside from the occasional sandwich don't eat it very often.

But then I happened upon this recipe and I pretty much fell in love.

This is the perfect lunch!

Kung Pao Tuna Salad

Recipe modified from Chicken of the Sea

1 Tbsp. soy sauce

2 Tbsp. seasoned rice vinegar

2 Tbsp. Hoisin sauce

1/2 tsp. red pepper flakes

3 Tbsp. peanuts

1 Tbsp. chopped green bell pepper

1 Tbsp. chopped red bell pepper

1 1/2 Tbsp. chopped green onion

2 6oz. cans Chunk Light Tuna, drained

4-8 iceberg lettuce leaves

Whisk together soy sauce, vinegar, hoisin and red pepper flakes until well blended.

Stir in peanuts, bell peppers and onions.

Gently flake and fold in tuna; mix until ingredients are blended.

Chill until ready to serve.

Serve in lettuce cups.