Soy garlic weeknight salmon

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This weeknight wonder is great for anyone who is low on time, yet is health conscious. The salmon only needs about 20-30 minutes to marinate and get deep flavor. During that time, prep your veggies and/or starch and you can have a full meal ready in under an hour (including washing up!). You can easily do one fillet, or up to six. Adjust your acids if you desire, use Ponzu instead of Soy Sauce. Put in some cilantro to add freshness or mustard to up the spice. Do your thing and make it yours. Just remember to make more or less marinade depending on how much fish you’re cooking.

For two servings

2 skin-on salmon fillets or steaks (about 5-7 oz each, pinbones removed)
1/3 cup low sodium tamari sauce (or soy sauce)
1/3 cup of rice vinegar
1 teaspoon fish sauce
1 teaspoon of white sugar or honey
1 clove of garlic (smashed and minced)
1 teaspoon of fresh ginger (smashed and minced)
1/2 teaspoon of pepper

Preheat oven to 425 degrees.

Place salmon  in a prep bowl or dish.
Add tamari, vinegar, sugar, garlic, ginger and pepper to salmon fillets, toss to cover.
After 10-15 minutes, flip fish in marinade.
Once fish is fully marinated (10-15 more minutes) move fillets to a parchment lined jellyroll pan.
Roast for 10-12 minutes for medium rare.
Serve immediately or keep warm up to 30 min in a cooling/slighly open oven.

Enjoy!

 

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Savory Breakfast Pudding

Savory breakfast pudding

Simple and impressive: Savory breakfast pudding

Breakfast pudding is a weekend staple. It’s quick, easy and very adaptable. I got inspiration for this English style dish from the master: Martha Stewart. While her recipe is very similar, I find adding an extra egg and a little more salt really helps with the pudding’s consistency and flavor.

1 ½ cup flour
1 ½ cup whole milk or half and half
3 tablespoons melted butter
2 tspn salt
4 large eggs
About 1 pound of sausage (I prefer fresh, circular sausage )
4-6 scallions
8-12 grape tomatoes or small ripe tomatoes
1 tablespoons canola oil or butter

Preheat oven to 425-450
Heat a seasoned 10” cast iron pan to medium high
Add the canola or butter to pan
Brown sausage in the fat, about 4 minutes a side. remove and reserve
Brown scallions in fat, about 5 minutes
Off heat
add sausage back to pan
Blend flour, milk, melted butter, eggs and salt with beaters
Pour mixture into pan over the other ingredients
Add tomatoes around in mixture

Add pan to oven, cook for about 25-30 minutes, until the pudding cooks through and crips up on the edges.

Allow about 5 minutes to cool and set before serving.

Variations: Tomatoes out of season? Mix it up! Crisp up leftover potatoes, some Swiss chard, and goat cheese for a delicious Fall/Winter savory pudding.