Baked Salmon with Lemon Butter Cream Sauce for two

This in not the best photo BUT this salmon is so good!  Salmon is for dinner at least once a week because we love it and it's so easy.  The salmon is baked in a 425 degree oven, so it cooks fast, 15 minutes.  While it's baking you make the cream sauce.  Then top baked salmon with sauce and it's done, it's that easy!  I served the salmon with roasted asparagus that was roasting in the same 425 degree oven.   Gotta love when dinner is on the table in about 20minutes!  This recipe checks all my favorite boxes, easy✓, quick✓, delicious✓ and no leftovers✓.  When cooking for two I always have leftovers so I love when a meal is one and done.  Plus, I'm not a fan of leftover fish! 

INGREDIENTS:

FOR THE SALMON

2 Salmon Fillets ( skinless)

          Freshly Grated Black Pepper and Salt - to taste

                2 Tbsp. Freshly Squeezed Lemon Juice

        2 Tbsp. County Dijon Mustard (or any coarse ground mustard)

LEMON BUTTER GARLIC SAUCE

1 Tbsp. Butter

1/2 tsp. Garlic Cloves (about 1 clove, minced)

1/2 cup Heavy Cream

                1 tsp. Lemon Juice (or more to taste)

1 Tbsp. dill ( finely chopped)

Freshly Ground Black Pepper and salt - to taste

 

INSTRUCTIONS:

Preheat your oven to 425°F with the rack in the center.

Lightly salt and pepper salmon.

                In a small bowl combine lemon juice and Dijon mustard. Mix well.

Arrange salmon fillets in a baking dish and pour the mustard mixture over salmon to coat. Bake for *12-15 minutes in the preheated oven.  

In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté until fragrant, about 20 seconds.

Pour in heavy cream and bring to a low boil. The sauce should thicken a little bit.

Take off the heat and stir in lemon juice, dill and season with black pepper and salt to your liking.  Keep warm.

Pour the sauce over the baked salmon.

                Serve and enjoy!

*Check Salmon after 12 minutes to check for doneness to your liking.  

**This recipe was adapted from Cafe Delites (Easy Salmon with Lemon Butter Sauce) 

                                                                    

Baked Pineapple Asian Salmon

I'm always trying new ways to make salmon because we eat it at least once a week and this recipe is my new favorite!  The sauce is sweet with a little spice, it carmelizes onto the salmon making it so flavorful.   I first saw a video for this recipe on delish.com that came up on my Facebook page.  It's easy to make, easy cleanup (cover pan with foil or parchment paper) and delish!

When broiled the sauce will caramelize and this is why you'll want to use foil.  Easy cleanup!

This is the Sweet Chili Sauce that I use.

1. 
   INGREDIENTS:

12-16 pineapple slices, fresh (3-4 slices for each piece of salmon)

4 portions of salmon fillet (skin off)
Kosher salt
Freshly ground black pepper

3 tbsp. melted butter

3 tbsp. sweet chili sauce

2 tbsp. freshly chopped cilantro

3 cloves garlic, minced

2 tsp. freshly grated ginger

2 tsp. toasted sesame oil

1/8 -1/4 tsp. crushed red pepper flakes

Toasted sesame seeds and sliced green onion, for garnish

Lime wedges, for serving

          DIRECTIONS:

1. Preheat oven to 350°. Line a large rimmed baking sheet with foil or parchment paper. On the foil, lay 3-4 pineapple slices per each piece of salmon.

1. Season the salmon lightly with salt and pepper and place on top of pineapple slices.

1. In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over the top of the salmon fillets.

1. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds and green onions and serve with lime wedges.

4 servings

1. *delish.com - cooks one large (3lb) piece of salmon but I like to do individual pieces.  I think it's easier to serve, cooks more evenly, and everyone gets their own piece with 4 slices of pineapple.

                                                                                     

Cod with Tomato and Herb Butter

This dish is as beautiful as it is delicious.  The cod is flaky and tender, then when you top it with this tomato herb butter sauce it takes it over the top.  This recipe comes from the blog Little Broken.  You'll have to check out her blog for her step by step photos of this recipe.  

I'm going to try this flavorful tomato herb butter sauce on salmon and chicken soon.  So GOOD!

INGREDIENTS

Tomato and Herb Butter

• 1 medium shallot, finely chopped
• 2 garlic cloves, minced
• 1 Tbsp. olive oil, plus extra for drizzling the cod
• 1 pint grape or cherry tomatoes
• 1/2 cup chicken stock (I used chicken broth)
• 1/2 tsp. sea salt (I used 1/4 tsp. Kosher salt)
• 1/4 tsp. red pepper flakes
• 1/4 tsp. granulated sugar
• 4 Tbsp. unsalted butter, sliced (I used salted butter so I cut down the the salt)
• 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish (I used 1 Tblsp. of each basil parsley and cilantro)

Cod

• 2 - 2¼ pounds fresh cod fillets, cut into 6-8 oz. portions* (I used only 4 portions because you'll want enough butter sauce for each serving)
• 1/2 lemon, juiced
• salt and fresh ground black pepper

Tomato and Herb Butter

1. In a small saucepan heat olive oil over medium heat. Sauté shallot for 3 minutes, then add garlic for 1 minute or just until fragrant, stirring occasionally.
2. Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated. ( While this is cooking prepare cod and put in the oven so both are done around the same time.)
3. Remove the saucepan from the heat (I turned the sauce pan to low) and stir in the butter and fresh herbs. The herb butter should be velvety. Cover and keep warm while the cod is baking.

Cod

1. Preheat the oven to 400 degrees F.
2. Drizzle the bottom of a casserole dish lightly with olive oil. You want a dish big enough to fit the cod in a single layer.
3. Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste. Drizzle the top lightly with olive oil and squeeze of fresh lemon. Cover tightly with aluminum foil and bake for 15-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
4. Remove from the oven (I drained off the extra liquid in the pan so it wouldn't thin out the butter sauce) and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
5. Garnish with fresh chopped herbs, if desired, and serve immediately.

Serves 4

NOTES

I like to serve this with a rice pilaf. 

Parmesan Tilapia

Great fish recipe!
Tilapia is my favorite fish, it's tender, flaky, has a mild flavor and cooks up fast.

2 lbs tilapia fillets (must be thawed, not frozen) (about 4-6 fillets)
2 tablespoons lemon juice
1/2 cup grated parmesan cheese (Kraft 100% grated parmesan, not fresh)
4 tablespoons butter, softened room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon Old Bay
1/4 teaspoon dried basil
black pepper
1 dash hot pepper sauce


4 servings | 15-20 minutes


1. Preheat oven to 350 degrees.
2. On jelly roll pan, lay fillets in single layer. (cover pan with foil for easy cleanup)
3. Do not stack fillets.
4. Brush fish with juice.
5. Bake fish in preheated oven 10 minutes or until fish just starts to flake. (depending on the thickness of your fish, may have to cook longer)
6. While fish is baking, in bowl, combine parmesan, butter, mayonnaise, onions and seasonings.
7. Mix well with fork.
8. After fish has baked 8-10 minutes (depending on thickness) spread with cheese mixture and broil until golden brown, about 5 minutes.
9. Watch fish closely so that topping does not burn.