Honey Cilantro Lime Salmon

Hi friends– End of the weekend here.  How was yours??   Friday night the young moms from our table at MOPS (mothers of preschoolers) came over and we cooked dinner together.  So fun!!  And we sat and talked til after 11:00.  Love those girls.

Besides that we had a couple quiet days–lots of reading and long walks.  And here is a good dinner idea for a lazy Saturday supper.  With a big salad and some rice, it’s ready in less than 30 minutes.

1 pound filet of salmon
freshly ground pepper
1/4 cup butter, melted
juice of 1 lime
3 tab. honey
3 cloves garlic, minced
1/3 cup cilantro, chopped

Line a baking dish with foil and spray it with cooking spray.  then set your salmon filet in the center of the foil, liberally sprinkling on salt and pepper.

In a bowl, mix the melted butter, lime juice, honey and minced garlic.  Spoon it over the salmon and fold the sides of the foil up over the salmon.

Bake it up at 350 degrees for 15 to 20 minutes (depending on the thickness of the salmon).  Then turn on the broiler and cook 2 or 3 minutes more to crisp the stop.

Put it on a pretty plate and sprinkle the cilantro on top to serve it up nice and hot.

Salmon with Coconut Milk Cilantro Sauce

Hello friends– We’ve hit deep summer here.  Those blazing days when the flowers are drooping in the front yard and our ice tea consumption takes a steep rise.  So we are sitting down to easy meals that take a minimal amount of stove time and are satisfyingly light.  Here’s our dinner this evening…

4 salmon filets
2 tab. olive oil
garlic salt & freshly ground pepper

1 cup loosely packed cilantro
1/2 cup sliced green onion
3 cloves garlic, minced
1/4 tsp. cumin
1 lime, juiced
1/2 cup coconut milk
A dash of salt to taste

garnish: lime wedges

Heat a nonstick skillet with the olive oil. Liberally sprinkle garlic salt & freshly ground pepper on both sides of the salmon. Then lay them into the hot skillet.  Cook 3 to 4 minutes on each side (depending on how thick the filet is).

While that is cooking, combine the cilantro, green onion, garlic, cumin, lime juice and coconut milk in a blender (or use a stick blender)– until it makes a smooth sauce.   Taste and add a dash of salt if needed.

Place the hot salmon on a plate and spoon over the sauce.  Serve it with a chunk of sturdy bread and a bright salad for a quick summer supper.

Orange & Rosemary Salmon

Hello all– There are some old recipes that are standards (That’s you, coconut cake!).  And I’m just sticking with them.  But there are some foods that are always open for improvement.  I’m always wiling to try a new chocolate chip cookie or a new spin on meatballs and because we’re trying to eat more fish, I’m always up for a new version of salmon.

Here’s the latest– sweet and tangy.  And that smokey paprika!  I was entranced as it spilled out of the jar onto my measuring spoon.  I think you’ll love this easy dish…

1 orange
2 tab. olive oil
1 tsp. fresh rosemary, minced
1 pound salmon filets
2 tab. brown sugar
1 tsp. smoked paprika
1/2 tsp. sea salt
garnish: orange wedge, sprig of rosemary

Take an orange and grate off all the peel. Set that aside.  Then cut the orange in half and extract all the juice.

Mix the orange juice, olive oil & rosemary in a baking dish to make the marinade. Put the salmon filets into the marinade, turning to coat both sides and let it sit in the fridge for an hour.*

While that’s marinating, in a small bowl, mix together the brown sugar, paprika, sea salt and the peel of the orange you grated off.

When the salmon is done marinating, pour the extra marinade out of the baking dish.  Then spread the paprika mixture evenly over the top of the salmon and pop it into a 400 degree oven for 10 to 15 minutes depending on the thickness of your filets.

P.S. We had ours with roasted red potatoes since they both bake at 400 degrees.  Add a little steamed broccoli.  Dinner!

Lemon Honey Salmon

Hey there– We’ve already hit a couple hot days– feels like a little summer preview.  So on a warm evening this week, we had this simple salmon, back doors wide open to catch the breeze.

Love this dish– fast, easy and the sauce–oh the sauce!  It’s tart, garlicky and honey sweet.

1 tab. olive oil
2 cloves garlic, minced
1/4 cup water
2 tab. freshly squeezed lemon juice
2 tab. butter, cut to small pieces
2 tsp. honey
4 six ounce salmon filets
2 tab. olive oil
salt & freshly ground pepper
tab. parsley, minced*
lemon slices

In a small pan heat the 1 tablespoon of olive oil.  Put in the garlic and saute for 1 to 2 minutes until it’s fragrant.  Add in the water & lemon juice.  Simmer for 3 or 4 minutes until it is reduced about half the liquid.  Stir in the butter and honey until it’s all blended and set aside.

Heat a skillet to medium high.  Pour in the 2 tab. olive oil.  Liberally salt & pepper the salmon on both sides.  Then cook it 3 minutes on each side until is crisp and golden.

Set the salmon on a pretty plate and pour over the warm sauce.  Sprinkle with parsley and garnish with lemon slices.  Done!

*I didn’t have any parsley in the fridge, so I used cilantro.

P.S.  Photos are just half a recipe– enough for Larry and me.

Simple Salmon Salad


Hi fiends– Here’s Sunday lunch.  Trying to combine 2 things we should be eating more of– salad and fish.  So when I picked up 2 small salmon fillets at the market, I imagined a nicoise salad– but ended up with simple, quick version.  With a chunk of sturdy bread it’s a fine lunch.


Salad (makes two servings):
4-5 cups baby arugula
1/2 cup petit peas (fresh or frozen)
6 Baby Dutch yellow potatoes*
2 small salmon filets
1 to 2 tab. olive oil
salt & freshly ground pepper to taste

5 tab. olive oil
2 tb. red wine vingar
1 tsp. seedy Dijon mustard**
salt & freshly ground pepper to taste

To start, slice the small potatoes into thin slices and cook them 4 to 5 minutes in a bowl of salted water in the microwave.  Drain and set aside.

If you’re using frozen peas microwave them just long enough to defrost them–not cook them!

Heat the olive oil in a skillet. Cook the salmon 3 to 4 minutes on each side, adding salt and pepper as it cooks.  Let it cool a few minutes.

Then layer the greens, salmon, potatoes and peas on 2 dinner plates.

For the dressing, shake together the dressing ingredients in a container with a tight fitting lid until they are thoroughly combined.  Pour over the salad when you’re ready to serve it.

*red skinned or small purple potatoes would work well too.


Honey Lime Salmon


Hi all– I almost called this simple salmon–because that’s what it is!  And I love the sweet, citrus, slightly spicy sauce.  And it’s ready in about 15 minutes!

I’m planning to make it for a summer dinner out under the maple trees with friends soon as school’s out. Serve it up with sweet corn, a bright salad, something cool and pretty to drink and a table full of old friends on a warm night.  Perfect.

5 tab. honey
grated peel of one lime
2 tab. lime juice (about 1 lime)
1 tsp. cornstarch
1/2 tsp. Thai chili sauce (or Sriracha)
4 salmon fillets
2 tab. olive oil
salt & freshly ground pepper
green onion, extra lime for garnish

In a small sauce pan, stir together the honey, lime peel, lime juice cornstarch and chili sauce until the cornstarch is all blended (no lumps!).  Then heat the sauce for a couple minutes until it thickens, stirring now and then.  Set aside.

Salt and pepper both sides of the salmon fillets.  Heat the olive oil in a skillet and then lay the salmon in gently.  Cook 3 to 4 minutes on each side (depending on how thick your salmon is), just until it’s beautifully browned and flakey.

Move it to a plate and brush each piece of salmon with the warm sauce.  Garnish with the green onions and lime slices.  So easy and delish!


Balsamic Salmon

IMG_3801Hi there– here’s a quick meal idea.  We had it for lunch last Sunday and it was just right.  Easy enough for every day and pretty enough to serve to friends–with a rice mixture and  some roasted Brussel sprouts.  Dinner.

1 pound salmon filets
2 tab. olive oil
2 tab. honey
3 tab. balsamic vinegar*
2 shakes red pepper
salt & freshly ground pepper to taste

Season the salmon with salt & pepper on both sides.  Heat the olive oil in a skillet and then drop in the salmon.  Cook just 1 to 2 minutes on each side to sear the salmon.

While the salmon is cooking, whisk together the honey, vinegar and red pepper.  Add the honey-vinegar to the pan, turning the fish to coat both sides.  Simmer on low for 5 minutes until the fish flakes with a fork and the sauce reduces a bit.

That’s it!  Quick & delicious.

*I’ve learned that there are such a range of balsamic vinegars.  We received a beautiful bottle of aged balsamic from friends and it is so dense and rich, I’m hooked on it.

Roast Tomatoes & Salmon

IMG_2409Hello all– I have to admit we have a sad crop of tomatoes around the Sittig house this year.  But thankfully, we have friends and neighbors who are happy to share their abundance of ripe juicy tomatoes, including these sweet mini cherry tomatoes.

With a salad of bright greens, a chunk of sturdy bread and a tall glass of something cold, it makes a fine end-of-the-summer dinner.

1/4 cup cilantro, chopped
1 clove garlic, minced
1/4 cup olive oil
1 tsp. paprika
1 tsp honey
1 tab. red wine vinegar
1 pound salmon filet
1 cup smallish cherry tomatoes
salt & freshly ground pepper

Mix the cilantro, garlic, olive oil, paprika, honey and vinegar in a small bowl. Set aside.

Lay out the salmon on a baking sheet sprayed with cooking spray.  Spread the tomatoes on and around the salmon.  Liberally salt & pepper the salmon & tomatoes.

Drizzle the 3/4’s o the cilantro mixture over the salmon and tomatoes (save the rest).

Then pop it into a 300 degree oven for 20 to 25 minutes, depending on the thickness of your salmon.  Cook until the salmon is flakey and the cherry tomatoes pucker & burst.

Lift the salmon onto a serving plate and drizzle on the remaining cilantro mixture.  Enjoy!

Parmesan Herb Encrusted Salmon

IMG_1415Hello you all–  Here’s a quick middle of the week supper that we’ve enjoyed lately.  It can be ready from start to finish in 30 minutes and there’s enough “in the oven time” to allow you to set a table and make a salad.  I think you’d like it too!

1 pound (more or less) salmon filet
3 cloves garlic, minced
2 tab Italian parsley (of basil or marjoram), chopped fine*
1/2 cup parmesan cheese, grated
dash of salt

Place salmon skin side down in a baking dish sprayed with cooking spray.  Put it in a 425 degree oven for 10 minutes.

While that’s cooking, Mix together the garlic, parsley, salt and parmesan in a bowl.

After the 10 cooking minutes, sprinkle the parmesan mixture over the fish and put it back into the oven for 10 to 15 minutes (depending on the thickness of your fish).  –or until the internal temperature is 135 degrees.

Serve it up with a platter or rice of pasta and a bright green salad.  Dinner ready!

P.S.– I used marjoram, since we have it growing in the side yard– going to try rosemary next time.  The recipe I worked from called for Italian parsley.

Salmon with Creamy Pesto

IMG_4793Hello there– A couple birthdays back, Ani gave me a stick blender.  I’m surprised how much I use that little thing.  So easy to get out and clean up (unlike my massive blender).  And for a quick job like this bright pesto, it just does the trick.  You can have it all on the table in about 15 minutes, time enough to layer a simple salad and warm a sturdy chunk of bread in the oven.

2 cups packed fresh basil leaves
2 cloves garlic, chopped
1/4 cup pine nuts (or walnuts)
1/2 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated pecorino parmesan cheese
1/3 cup sour cream
2 salmon filets

In a food processor or with a stick blender, blend the basil, garlic, pine nuts, oil, and cheese.  Salt and pepper the pesto until it tastes just terrific to you.  Then fold in the sour cream.

Grill the salmon in a nonstick pan with just a splash of olive oil and a sprinkle of garlic salt– just about 3 minutes on each side (depending on the thickness of the fish).  Simple and fresh.

That’s it.  Pretty easy (and delicious)


Ginger Peanut Salmon

IMG_2435Hello friends–  Maybe it’s just because I was raised on good old peanut butter sandwiches, but I do love peanuts in just about anything.  The years we lived in Spain, we’d drive 3 hours south to Gibraltar to find the British grocers so we could buy peanut butter!  And in between times, I’d grind up peanuts and salt in the food processor for my own lumpy version of peanut spread.  So, or course, when I saw this recipe i just had to give it a try.  Spicy peanut-y good.
1 tab. olive oil
1 clove garlic, minced
1 tsp fresh ginger grated
1/4 cup peanut butter
1 tab. soy sauce
1 tsp. Thai sweet chili sauce*
juice of 1/2 lime
2 or 3 tab. water–optional
2 tab. olive oil
1 pound salmon, cut in 4 pieces
salt & fresh ground pepper
1 green onion, chopped to bits,  for garnish

Heat the oil in a pan.  Drop in the garlic and the ginger and cook 1 minute.  Then stir in the peanut butter, soy sauce, chili sauce and lime juice.  If the sauce seems too thick, add a bit of water.  Set it aside.

Heat the 2 tab. olive oil in a pan.  Season the salmon with salt and pepper.  Brown it on high heat, 1 minute on each side.  Then slide it into a 350 degree oven for 4 or 5 minutes, to keep it moist and cooked through.  Serve the salmon topped with the peanut sauce and a sprinkle of green onion.

Salmon and Spicy Chinese Eggplant

IMG_9438Hello there–  Back from a weekend away.  It was just grand, but nice to be home– and back to school.  Funny how 3rd graders miss their teacher when she’s gone.  It was hugs galore this morning!  And I’m back to the kitchen after eating those lovely meals cooked by someone else for 4 days.  So here’s dinner–simple, quick and full of flavor…

2 skinless salmon filets
2 smallish Chinese eggplants, cut in slices
3 to 4 tab. olive oil
garlic salt
2 cloves garlic, minced
1 tab. soy sauce
1 tab. rice wine vinegar
1 tab. Thai sweet chili sauce
1 tab. brown sugar
1/4 to 1/2 tsp. minced ginger*
1 tab. cornstarch
3/4 cup water
1/4 cup cilantro, chopped fine

In a nonstick pan, splash in just a tablespoon or so of olive oil.  Brown the salmon filets, about 3 minutes on each side (depending on how thick they are).  Salt them lightly with garlic salt as they cook.  Remove them from the pan and cover them on a plate to keep them warm.  Then add the rest of the olive oil to the pan and throw in the sliced eggplant.  Cook about 5 minutes, turning it to brown on all sides.  Eggplant really soaks up the oil, so you may want to add a big more.  Sprinkle with garlic salt as it is cooking.  Remove it from the pan and keep warm.  While the eggplant is cooking, in a container with a snug lid, shake together the garlic, soy sauce, vinegar, chili sauce, brown sugar, ginger, cornstarch and water until it’s thoroughly mixed.  Then pour it into the hot pan.  Stir until it thickens, just a couple minutes.  Add the salmon and eggplant back to the pan and warm it a couple minutes before you serve it up.

Salmon Taco Salad with Avocado Dressing



Hello all–  With a fresh piece of salmon and some of the last tomatoes from Larry’s garden, a salmon version of good old taco salad seemed like a good idea.  Serve this up with a bowl of tortilla chips or a pan of hot cornbread for a quick dinner at the tail end of summer.  (I know it’s officially fall, but with days in the 90’s it still feels like summer here.  I’m waiting and waiting for some crisp, cool days!!)

1/2 pound salmon filet
1 tsp. cumin
1 tsp. chili powder
1 tsp. brown sugar
1/4 tsp. ground coffee
salt & pepper
2 tab. olive oil
red leaf lettuce (or other greens)
sliced tomatoes
colby jack cheese
kalmata olives
1/2 avocado (1/2 for the dressing)
tortilla chips

Mix the cumin, chili powder, brown sugar and coffee in a plate.  Cut the salmon in nice friendly chunks and dredge them in the cumin mixture.  Heat the olive oil in a saute pan and cook the salmon, turning to brown all the sides– just 2 or 3 minutes.  Salt and pepper and they cook.

Then on a platter, arrange the lettuce, tomatoes, cheese, olives and sliced avocado.  Add the salmon on top and serve up with tortilla chips and the avocado dressing.

1/4 cup light mayonnaise
2 tab. sour cream
2 shakes garlic salt
2 tab. cilantro, chopped fine
1 tab. lime juice
1/2 avocado, cut in chunks
1/2 tsp. sugar
2 tab. La Victoria green taco sauce

Blend it all up in a food processor, blender or with a stick blender on low.  Drizzle on the salad just as you’re ready to eat it up.

Maple Glazed Salmon

Hey there– Well, schools out.  So Friday was my first day of summer, just the time for  a light meal on a long summer evening.   Salmon, hot from the broiler along with roasted banana squash and a bright green salad with nectarine and boysenberries, just picked outside the kitchen door–with a sweet tarragon dressing.  Add a chunk of rosemary garlic bread.  Just right.

2 6 oz. salmon filets
cooking spray
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. cumin
1 tsp. brown sugar
1/4 tsp. sea salt
2 tab. maple syrup

Combine the paprika, chili powder, cumin, sugar and salt.  Spray your pan with cooking spray and set on the salmon.  Coat the top of the fish with the spice mixture. Cook under the boiler on medium for 5 to 6 minutes until just about done.  Drizzle on the maple syrup and broil for 1 minute more.  Serve it up hot and just a bit spicy.  Hope you enjoy it as much as we did!

Paprika Orange Salmon

Hi there.  You know I only want to put up recipes here that I’ve recently tried and think are truly worthwhile and delicious.  But I have to say that this citrusy, spicy salmon is a favorite, even a bit more than your normal delicious.  Served it up on a bed of zucchini rice.  It’s an easy “pop in the oven” recipe.  I think you’ll love it…

1/4 cup orange juice
2 tab. olive oil
2 tsp. fresh thyme leaves (or other herb you like)
1 pound salmon filets
2 tab. brown sugar
1 tsp. smoked paprika
1 tab. grated orange peel
1/2 tsp. sea salt

Mix together the orange juice, 2 tab. olive oil and 1 tsp. thyme leaves in a shallow baking dish.  Marinate the salmon in this mixture, turning it to coat it completely.  Leave in the fridge one hour or more.  When your ready to cook, combine the brown sugar, paprika, orange peel, 1 tsp. thyme and sea salt.  Remove the salmon from the marinade and set it on a baking pan lined with foil. (Discard the marinade)  Pat on the paprika mixture to cover the top and pop it in the oven at 400 degrees for 10-15 minutes (depending on the thickness of the salmon).

1 cup brown or white rice
2 small zucchini
1/2 tsp. salt

Simmer the rice with the salt and water for 10 minutes until all the water is absorbed.   Meanwhile coarsely grate the zucchini.  When the rice is done, mix in the zucchini and put the lid back on the pot.  Let it sit for 5 minutes until the zucchini is warmed through.

You can add other ingredients to the rice– finely diced red pepper, almonds, currants, herbs, pine nuts, mushrooms…  whatever you have on hand.  For this dish, since the salmon is so flavorful, I wanted the rice to have a simple, clean taste.  Enjoy!!