Roasted Salmon with Fennel and Orange Zest

 
Fennel.  I have always wanted to cook with it as I've read so many recipes that use this interesting and foreign-to-me vegetable.  I do know fennel has been classically paired with salmon forever so I was excited to give this complementary flavor combination a try.  Chris and I tend to eat simple and healthy meals, so this was in-line with a usual weeknight dinner.  Also I've observed that fennel is frequently paired with oranges in a salad, so I decided to pair them together with salmon.  All together it turned out delicious!  An orange is zested, juiced and then whisked together with salt, pepper and olive oil.  Half of this zested orange juice is poured over a fennel and sweet onion mixture.  The other half is used to flavor wild salmon as it roasts in the oven.  Serve this with brown rice and a light spinach salad for a healthy, satisfying meal.

Excuse the poor pics this post, taken too late at night :)

Ingredients
serves 2

2 6 ounce pieces of salmon
2 bulbs of fennel, thinly sliced
1 sweet onion, thinly sliced
1 orange, zested and juiced
2 tbsp extra virgin olive oil, divided
2 tbsp of freshly chopped thyme
1 tbsp fennel leaves, chopped
salt and pepper to taste

salmon before it goes in the oven

Method  

Preheat oven to 400 degrees.  While oven is preheating, thinly slice fennel and the onion.  Zest orange into a small mixing bowl.  After the orange is zested, squeeze the juice from the orange and add to small mixing bowl.  Add 1 tbsp of olive oil and season with a few pinches of salt.  Whisk together.

In a glass or ceramic baking dish, cover salmon with half of orange zest mixture, chopped thyme and fennel leaves.  Bake covered for 25 minutes.

In a large saute pan, heat 1 tablespoon of extra virgin olive oil.  Add thinly sliced onions and fennel and half of the orange zest juice mixture.  Saute on low heat for about 25 minutes while salmon cooks.  Serve salmon on top of the fennel with a side of brown rice.   Enjoy!

Old Bay Grilled Chicken Wings

These are soooooooooo good, and perfect for watching football on a Sunday.  Chris and I, being from Maryland, practically grew up on Old Bay.  We have added it to many things, but when Chris threw some Old Bay on some chicken wings, my love for him grew even deeper.  Just kidding, but these are good, finger licking good as they say in the south.

I love the idea of grilling them because it is a much healthier alternative to frying them.  The key to grilling them is you have to watch how strong of a flame you are using.  The fat tends to drip down and cause flare ups as it liquifies.  

Even if you are not from Maryland you should still have a canister of Old Bay as one of your kitchen staples.  And then, when you are watching football and grilling on a beautiful fall day, throw some of it on your chicken wings and enjoy! 

Ingredients
serves 2

12 chicken wings
1/4 cup Old Bay seasoning

Method

Pre-heat grill.  Pat dry chicken wings with a paper towel.  Liberally cover wings with Old Bay.  Marinade the wings for at least 30 minutes.  Throw the wings on the grill at medium heat for 2 minutes on each side so skin gets crispy.  Reduce heat to low and grill for another 10-15 minutes. 

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Pomegranate Marinated Tuna Medallions

I jotted down a version of this recipe years and years ago.  It has changed so much since then but has always been a crowd-pleaser and a favorite in our home.  It is really good!

What makes these tuna medallions stand out is the addition of a pomegranate vinegar.  Pomegranate vinegar is a ruby-red vinegar with a perfect balance of fruity sweetness and crisp acidity.  It balances out the olive oil and seasonings while adding a subtle sweetness.

Pomegranates also are a nutritional powerhouse!  Providing vitamins C and B5 and potassium, pomegranate juice has been shown to prevent bad cholesterol (LDL) from oxidizing, which helps keep heart disease at bay.  (source: eHow Health)

Ingredients

1 lb wild caught tuna medallions 

1/4 cup extra virgin olive oil

2 tbsp pomegranate vinegar

1 tbsp light soy sauce

1 tsp garlic powder

1/4 tsp seafood seasoning (such as Old Bay)

1/2 tsp crushed red pepper

Method

Combine all ingredients in a small sized bowl.  Whisk together and in a ziploc bag pour marinade over tuna medallions.  Refrigerate for at least 30 minutes.  

 

Grill tuna for 5 minutes on each side on medium high heat.  Enjoy!

 

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Maple Glazed Wild Alaskan Salmon

I made this dish a few weeks ago, after reading a quick blurb about it in Women's Health Magazine.  I realized when I went to make the recipe I unfortunately "donated" my magazine to the gym.  So when I went online to find it, I only came up with this salmon salad recipe, which had far too many ingredients!  This recipe is much simpler, but still strong on flavor.

Wild Alaskan salmon is the ideal, easy-to-whip-up protein for average busy person.  I always try to buy wild salmon as the mercury levels in farmed salmon supposedly tend to be higher.  But in general wild salmon to me just taste much better.   Salmon either way is so good for you!  It is loaded with omega-3 fatty acids which reduce inflammation, lower blood pressure and can reduce your risk of heart disease.  It also pairs extremely well with spinach, as seen here.

Usually my go-to for an "asian-esque" salmon marinade is an OJ and soy sauce combo.  This recipe uses pure maple syrup as a base and is accented with freshly grated ginger root.  Similar to my standard but with a twist!

Ingredients
Serves 2

2/3 lb Wild Alaskan Salmon
1/2 cup pure maple syrup
1/2 cup honey
1 tbsp freshly grated and peeled ginger root
1 tbsp light soy sauce
1 tsp garlic, minced
Few stalks of scallions, chopped finely


Method

In a medium sized bowl combine all the ingredients except the fish and scallions.   Whisk together until blended.

In a ziploc bag marinate salmon for at least 30 minutes. 

Place marinated salmon in a glass casserole dish and bake at 350 degrees for 25 minutes.  Top with scallions and serve with a side of spinach.  Easy Breezy! Enjoy!

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Viet Grilled Chicken

This recipe is absolutely delicious, and should be included in everyone's marinade files. We have tried baking chicken coated with this marinade before, but I advise to grill the chicken - the direct heat really brings out the flavor. (Recipe source: The Washington Post, July 07)

Ingredients

1/4 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 tablespoons Canola or other neutral oil (I used vegatable oil this time)
2 pounds of chicken

In a bowl large enough to accommodate the chicken, combine all ingredients except the chicken and mix well. Add chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for 2 hours.

Place chicken on grill rack and cook, turning every five minutes, until browned on both sides. Enjoy!!!

Just for fun, here is a picture of me eating my first spring roll in Vietnam, which would taste absolutely delicious with the chicken!