French Salad with Lemon Flavored Oven Roasted Salmon


IMG_1758

What do you eat when you are not very hungry, you do not really want to cook, but you are trying to be really good??? Most people would say cereals, some people would say popcorn and some would say salad. It is not very often that I don’t want to cook, but with the beautiful days coming, I have been more keen on reading my book in the sun, than spending time in my kitchen. Still one has to eat, and since we don’t generally eat out, or order out, someone ( me) has to cook. Last night was meat salad and pan roasted potatoes for my husband, and salad and salmon for me- good, easy and satisfying;-)

Ingredients for 1-2 person:

  • 1 petite filet of salmon ( fresh or frozen that you would have thawn out)
  • 1 small head of boston lettuce
  • 1-2 tbsp of olive oil
  • 1/2 -1 tbsp of balsamic vinegar
  • 1 tsp of strong mustard ( grey poupon or even stronger)
  • 1/16 tsp of pepper
  • 1/8 tsp of salt
  • lemon
  1. Place the salmon on a pan. Here we will be using either the deep flexipan or the medium silpat that we would have placed on the medium perforared sheet.
  2. Sprinkle some salt, pepper and drizzle a bit of lemon juice over the salmon. Cook in the oven for 8-10 minutes ( depending on how you like it).
  3. Meanwhile rinse the salad, and prepare the salad dressing. In a small bowl, mix all together the vinegar, oil, mustard, salt and pepper and stir well so that it will thicken ( yes this is the true French dressing ( not that yucky orange looking dressing that we sell here;-(
  4. Add the salad to the dressing and toss well.
  5. Then add the salmon that you would have cut in smaller pieces.
  6. Toss again and serve. Yum!! A real delight, fresh, light and tasty;-)

Bon Appetit and Happy Cooking!!!

French Salad with Lemon Flavored Oven Roasted Salmon

  • Servings: 1-2 people
  • Difficulty: Super Easy
  • Print

IMG_1758

Ingredients for 1-2 person:

  • 1 petite filet of salmon ( fresh or frozen that you would have thawn out)
  • 1 small head of boston lettuce
  • 1-2 tbsp of olive oil
  • 1/2 -1 tbsp of balsamic vinegar
  • 1 tsp of strong mustard ( grey poupon or even stronger)
  • 1/16 tsp of pepper
  • 1/8 tsp of salt
  • lemon
  1. Place the salmon on a pan. Here we will be using either the deep flexipan or the medium silpat that we would have placed on the medium perforated sheet.
  2. Sprinkle some salt, pepper and drizzle a bit of lemon juice over the salmon. Cook in the oven for 8-10 minutes ( depending on how you like it).
  3. Meanwhile rinse the salad, and prepare the salad dressing. In a small bowl, mix all together the vinegar, oil, mustard, salt and pepper and stir well so that it will thicken ( yes this is the true French dressing ( not that yucky orange looking dressing that we sell here;-(
  4. Add the salad to the dressing and toss well. Then add the salmon that you would have cut in smaller pieces.
  5. Toss again and serve. Yum!! A real delight, fresh, light and tasty;-)

Bon Appetit and Happy Cooking!!!

Cranberry and Pecan Coated Salmon with Roasted Cauliflower


photo 3

Sometimes it is just nice to repeat some of the dish that i posted. One of my favorite recipe is the Pecan and Cranberry Coated Chicken so tonight I decided to use this topping to fix my salmon. Yummy!!

Ingredients for 1 single sized salmon:

  • 2 tbsp of cranberry that you would have previously soaked in 1/4 cup of hot water for rehydrating them,
  • 2 tbsp of pecan,
  • 1 tsp of brown sugar,
  • 1/2 tsp of olive oil,
  • 1/16 tsp of salt,
  • 1/32 tsp of pepper
  1. Place the salmon filet on the deep flexipan or silpat and season the salmon with salt and pepper by sprinkling it lightly. Set aside.
  2. In a small chopper, place 2 tbsp of cranberry, 2tbsp  of pecan, 1 tsp of brown sugar,  1/2 tsp of olive oil, and chop this mixture well.photo 1
  3. Coat the salmon with it.
  4. Cook in oven at 400 for 5-6 minutes. Enjoy!!!

photo 4

I served Roasted Cauliflower with it. Un vrai Delice;-)

Bon Appetit and Happy Cooking!!!

Mexican Chili and Muscavado Brown Sugar Coated Salmon


photoPlease pardon my long absence, but life gets busy at times, and it is difficult to do all that you want unless being sleep deprived. The recipes have been piling up in my dashboard, but I have yet to find time to edit them.

Well, today I thought i would share with you a very quick recipe that I ate a few days ago. I had some fruit left-over and wanted to find something a bit spicy to counterpart the sweetness of the fruit. The combination is somewhat interesting, but still wonderful. Try if you dare;-)

Ingredients for 2:

  • 1 salmon filet
  • 1 tsp of Muscavado brown sugar
  • 1/2- 1/4 tsp of Mexican Chili seasoning
  • salt and pepper
  • 1 kiwi
  • 1 slice of pineapple
  1. Place the salmon of a small or medium silpat. Season with salt and pepper.
  2. In a small bowl, mix the muscovado brown sugar and the Mexican Chili Pepper and stir well.
  3. Coat the salmon with the mixture.
  4. Cook in the oven at 400 for 5-7 minutes. ( I like my salmon still flaky and moist). You may need to cook a bit longer.
  5. While the salmon is cooking, dice 1 kiwi and chop the pineapple slice in small cubes. Mix the two together.
  6. When the salmon is cooked, place it on a plate and spoon the fruit mixture over it. YUMMY and so HEALTHY!!!

photo

Bon Appetit and Happy Cooking!!!