Back before I started limiting my meat consumption, I used this dry rub on pork chops and it always was the perfect combination of spicy and sweet. When I became a pescatarian I decided to try this same seasoning on a hardy fish, enter salmon! This is the perfect Monday night dinner. When you’re tired from your first day back after the weekend, the kids are cranky, and you just need to put something on the table. Season, bake, eat. Trust me it’s delicious and way better than a microwave meal!
Serves: 2 (you will have leftover sauce and seasoning so feel free to add a few more filets if you need to!) Time: 15 minutes
Ingredients: 2 Salmon Filets
Dry rub: 2 Tbs chili powder (ancho if you have it) 1 tsp paprika 1 tsp oregano 1 tsp pepper 1/2 tsp cayenne 1 tsp cumin 1 tsp salt Sauce: 1/2 cup high quality maple syrup 1 Tbs Dijon mustard (I like kind with whole seeds, but any kind will do) 1 Tbs prepared horseradish 1/2 Tbs chili powder 1/2 tsp cayenne pepper Directions: 1. Preheat oven to 425 2. Mix together dry rub (I like to store this in my own spice jar to use in the future). Place the salmon skin side down on a foil lined baking sheet 3. Next mix the sauce together and brush over salmon. Bake for about 6-8 minutes
Bright Textured All-Weather Goodness Serves: 4 Time: 45 min Ingredients: 16 oz ricotta 1 Tbs lemon zest 1/2 C Parmesan cheese 2 Tbs olive oil 2 eggs 1 1/2 C flour 1 Lb fresh Scallops Salt & Pepper 1 Tbs olive oil 1 Tbs butter Big container of basil Handful of walnuts or pine nuts 1/2 C Parmesan 1 clove garlic Juice from 1/2 lemon Olive oil – add until slightly runnier than a paste Arugula Lemon Calabrian Chile oil (if you want!) Directions: 1. Prepare gnudi with addition of lemon zest and minus sauce from my previous post: https://www.instagram.com/p/B6dOkPyHiW2/?igshid=blwo2psups5k 2. Heat 1 Tbs of olive oil on medium high heat in a cast iron skillet, while it’s heating ensure scallops are dry and season liberally with salt and pepper 3. Add scallops to hot oil ensuring ample space between them (this allows them to brown) you may need to work in batches, let sit for 2-3 minutes before flipping. If they are still sticking to bottom of the pan they aren’t ready. Once they are nice and browned turn heat to medium and flip scallops over, add butter and baste for about 90 seconds, then remove and add to plate 4. To make the pesto, add basil, Parmesan, garlic, lemon juice, salt/pepper, and nuts to a food processor and pulse until mixture is granular, next turn food processor on low and add olive oil until mixture is a slightly runny paste 5. To plate, add a few scallops to base, throw on some Gnudi, drizzle the pesto mixture, top with arugula and a little bit of olive oil and Calabrian Chile oil for a kick Yummy!