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Introducing Ginger Dijon Salmon, Our Most Favorite Fish

For a few months now, every Saturday evening the husband and I make dinner together for just us, and it is usually this salmon with a ginger Dijon sauce. That sounds like it would get old, but with something this good we just never get tired of it. “Salmon Saturdays” even rhymes, so obviously that makes it more delicious.

This is really guest post, as the salmon recipe was created by the very own hubs. Thanks babe! He was inspired by this recipe, and went on to tweak it and add ground ginger, which is what catapulted it into the realm of fav recipes.

The roasted red potatoes are also so delicious. Mental Note: remember to bring those back up another day.

Our Favorite Ginger Dijon Salmon | Painting Sunny

Can you see how delicious that glaze is?

Our Favorite Ginger Dijon Salmon | Painting Sunny

The best part is the crispy edges, as seen above. I’m not a girl who likes things “blackened” under almost any circumstance, but with this a little bit of crunch is good.

Our Favorite Ginger Dijon Salmon | Painting Sunny

(Full and concise recipe at bottom of post)

Ingredients

  • 2 – 4 salmon fillets
  • 1 tbl extra virgin olive oil
  • salt and pepper to taste
  • 1/4 c. light brown sugar
  • 1/4 tsp ground ginger (a little less)
  • 2 tbs Dijon mustard

Our Favorite Ginger Dijon Salmon | Painting Sunny

This is so, so simple. To start, clean and prepare your salmon fillets then lightly coat them with extra virgin olive oil and salt and pepper to taste. We use fresh ground pepper.

Our Favorite Ginger Dijon Salmon | Painting Sunny

Whisk together the Dijon mustard, brown sugar, and ginger until smooth.

We are generally only preparing two salmon fillets, and have about half of the sauce left over. I keep thinking we need to find a way to save the rest, but generally come to the conclusion it wouldn’t be as fresh and good the next week so we continue to prepare it fresh each time.

Our Favorite Ginger Dijon Salmon | Painting Sunny

Coat the salmon fillets generously with sauce, but not to the point that it is dripping off of them.

Broil on low until cooked to your liking. Mr. Sunny likes it well-done with no pink, so broils it for 14 minutes. This also makes the edges nice and crispy. To achieve the same affect with a more rare-cooked fish, I imagine you could broil it on high for less time.

We add another light layer of sauce to the top after it comes off of the broiler.

Our Favorite Ginger Dijon Salmon | Painting Sunny

Serve with your favorite sides. We often do roasted red potatoes, or baked potatoes, or mashed potatoes with a vegetable side as well. This vegetable side was from a frozen prepackaged mix, which we sometimes default to for convenience.

Anyone else have a weekly dish they never get sick of? Is it salmon? With half our family not eating meat but all of us eating fish, it is something we can agree on. Any tips on bottling up your own sauce?

Our Favorite Ginger Dijon Salmon

Ingredients

  • 2 – 4 salmon fillets
  • 1 tbl extra virgin olive oil
  • salt and pepper to taste
  • 1/4 c. light brown sugar
  • 1/4 tsp ground ginger (a little less)
  • 2 tbs Dijon mustard

Clean and prepare your salmon fillets then lightly coat them with extra virgin olive oil and salt and pepper to taste. Whisk together the Dijon mustard, brown sugar, and ginger until smooth. Coat the salmon fillets generously with sauce, but not to the point that it is dripping off of them. Broil on low until cooked to your liking. For well-done, broil for 14 minutes. Optional, add another light layer of sauce to the top after it comes off of the broiler. Serve with your favorite sides.

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.

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Southerwestern Salmon Salad

I don’t really know if salmon is a common component of Southwestern Cuisine. Oh well. This tastes good.

This is another “practically not a recipe” recipe, since it is basically taking things you really like and mixing them together in a nice way. I have to share, though – it was delicious.

Southwestern Salmon Salad | Painting Sunny

It is both warm and cold, and quite filling. FYI: that bowl above is not a normal sized bowl. It is, in fact, mixing bowl sized. Please don’t judge me.

Southwestern Salmon Salad | Painting Sunny

Gather your ingredients:

  • Romaine lettuce hearts
  • Ripe tomatos
  • Pinto beans  (as seen in the plastic leftovers container above… it was from tacos)
  • No-salt-added whole kernel corn (again, in a plastic container)
  • Salsa
  • Ranch dressing (I like the Greek yogurt version from Bolthouse Farms, in the produce section)
  • Pink salmon, from package or can
  • Hot sauce, optional

… and whatever else you like on salads of this sort. Obviously.

Southwestern Salmon Salad | Painting Sunny

Chop up your veggies.

Warm up your pinto beans and corn. I use the microwave.

Southwestern Salmon Salad | Painting Sunny

… and toss all your ingredients together in a way that looks aesthetically appealing.

Eat. There you go.. wasn’t that delicious, and healthy too?

I am amazed I did not add feta cheese or artichokes to this. Those are like sacred foods in my life, to be eaten at every meal. Maybe next time…

Anyone else found any good uses for those packets of ready-t0-eat salmon? Recipes where the titles are alliterations?

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.