This baked lemon pepper salmon recipe is such a delicious and easy way to prepare salmon in the oven. It only takes 12 minutes at 400ºF to whip up this healthy dinner idea!
Salmon cooks up so fast, has a beautiful mild flavor without the fishy-ness, and is very easy to find at your local grocery store. You don’t need a whole lot of effort and time to make this salmon taste amazing.
Feel free to turn this into a one pan meal by adding some of your favorite veggies like broccoli, asparagus or even potatoes.
2 5-oz. salmon filets
1.5 teaspoons lemon pepper
salt, to taste
2 lemon, sliced into wheels
Lemon zest, for garnish
First, preheat the oven to 400ºF.
Next, prepare salmon, by placing a double piece of paper towel on a large plate. Place salmon filets on top of the paper towel, skin-side down and then place another piece of paper towel on top. Use your hands to press the paper towel into the salmon in order to remove as much moisture as possible.
Next, prepare a baking sheet with foil and cooking spray.
Then place the salmon filets on top skin-side down.
Sprinkle on a generous amount of lemon pepper seasoning on top of each filet. And, season with salt to taste and place lemon wheels on top.
Bake at 400ºF for 12-14 minutes or until the salmon is cooked all the way through a
These bacon wrapped jalapeno poppers are baked instead of fried! Who can resist fresh jalapenos stuffed with cheese, wrapped in bacon and baked to crispy perfection? Not me, that’s for sure. This is the ultimate party snack!
The jalapenos are sliced in half and the seeds and ribs get removed. Removing the seeds and ribs removes most of the heat from the peppers; if you like it spicier, leave some of the seeds and ribs in. The peppers are stuffed with a combination of cream cheese, cheddar cheese and spices. Then wrapped in bacon before baking in the oven.
I like to serve my bacon wrapped jalapeno poppers with a side of ranch for dipping, but honestly they’re great as-is too.
½ cup cream cheese
½ cup shredded sharp Cheddar cheese
½ teaspoon paprika
½ teaspoon garlic powder
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Mix cream cheese, seasonings and cheese together in a bowl until evenly blended.
Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon.
Arrange bacon-wrapped peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crispy, about 15 minutes.
Brian and I love cooking Julia Child’s recipes. Her recipes are simple and easy to follow with fresh ingredients! One of our favorites is her Chicken Cordon Bleu. We actually just made it for his mom for dinner!
This Chicken Cordon Bleu is delicious with layers of tender chicken, Gruyère cheese, prosciutto, ham, and mornay sauce! It’s a dinner you will dream about!
Seriously stop what you’re doing right now, and grab what you need to make this amazingly delicious chicken cordon bleu!. Not only will this easy chicken recipe make everyone come running for dinner, but it will also leave them wanting seconds or even thirds.
While I love all parts of chicken cordon bleu, I’ll have to say, the mornay sauce is to die for! Mornay sauce is a classic béchamel sauce (one of the five French mother sauces) enriched with cheese and Parmesan. Trust me you will want to make this sauce to spoon over just about anything. And you easily switch out the cheeses to whatever your heart desires!
Grab a glass of Scout and Cellar Gallivant Chardonnay and let’s go have some fun in the kitchen! Like Julia says ““The more you know, the more you can create. There’s no end to imagination in the kitchen.”
2 skinless boneless chicken thighs
2 ounces thinly sliced prosciutto
2 ounces thinly sliced Black Forest Ham
4 ounces Gruyère cheese
1/4 cup all-purpose flour
1 large egg
1 1/2 cups dry bread crumbs
Vegetable oil, for frying
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/4 teaspoon salt
Salt and Pepper
1/4 cup coarsely grated Swiss cheese
1/4 cup finely grated parmesan cheese
Salt and Pepper
Pinch of nutmeg
Pinch of cayenne pepper (optional)
2 tablespoons butter (optional)
Wash the chicken and pat dry. Place the chicken on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
Preheat oven to 315F.
Grab three bowls… Beat egg into one bowl. Spread the crumbs on a second bowl.
Spread the flour in the third bowl.
Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each thigh with a little mustard (don’t use too much or the mustard will overpower the other flavors).
Stack one slide of prosciutto, then 2 slices of cheese and a slice of ham in the center of each. Roll the thigh, making sure that the filling is completely encased.
Roll the chicken first in the flour, shake off the excess, and dip each thigh in the egg, allowing the excess to flow back into the bowl.
Lay it in the crumbs. Roll it, patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set.
Fill a deep Dutch oven or frying pan, with enough oil to come halfway up the sides. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, place on a sheet pan and palace in the oven until thighs reach an internal temperature of 165F.
In a small saucepan, heat to just a boil, while stirring, the 2 cups of milk and 1/4 teaspoon of salt. Remove from heat and set aside.
Melt 2 tablespoons of butter in a saucepan, over low heat. Blend in the flour and cook slowly, stirring continuously until “the butter and flour froth together for 2 minutes without coloring,” thus creating a roux. (Julka tip!)
Remove from heat. As soon as it stops bubbling, pour in your hot milk all at once. Immediately start beating with a whisk. Make sure you gather all of the roux from the sides, bottom and edges of the pan.
Return to a low heat and stir until the sauce comes to a boil. Boil and stir for 1 minute.
Remove from heat and beat in salt and pepper to taste.
Beat in the cheese until they have melted and are well blended into the sauce.
Season with nutmeg, cayenne and salt and pepper. Stir in the butter until melted and blended.
Rachael Ray is one of my all time favorite cooks. I feel like we could be family. I love reading the stories behind each of her recipes because it reminds me of my own family memories in the kitchen. She definitely has been an inspiration. She has said her Sicilian grandfather and her Cajun ancestry both exert strong influences on her cooking. She uses ingredients such as fresh herbs, garlic, and chicken stock to boost flavors, and believes measuring “takes away from the creative, hands-on process of cooking.” She, instead, favors approximations such as “half a palmful” or “2 pan swirl.”
I believe my Sicilian and Spanish ancestry has definitely been a strong influence in my cooking style as well. Before I started my blog, I never measured anything. But now since I have been writing and sharing my recipes, I always have my laptop next to me in the kitchen so I can keep a record of what I am creating.
She has been an inspiration to several of my recipes. Today I would like to share my Salmoriglio recipe inspired by her.
Salmoriglio is a traditional condiment from the Calabria and Sicily regions of Southern Italy. The name is from the word salamoia, which means salty or briny.
Salmoriglio is a quick sauce made with olive oil, lemon juice and fresh herbs – and it’s absolutely fantastic served over this grilled swordfish, as well as other grilled meats, or seafood.
2 pounds fresh swordfish
2 lemons, zest and juice divided
1 tablespoon fresh garlic, minced
½ cup extra virgin olive oil
1 teaspoon dry oregano
1 teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
¼ cup fresh Italian flat leaf parsley, chopped fine
4 tablespoons cold butter
In a small bowl mix lemon zest, garlic, olive oil, oregano, salt and pepper.
Mix and add only half of this liquid to the bag with the swordfish. Seal the bag and let sit for one hour at room temperature.
While the swordfish sits for the hour, add the lemon juice (about ¼ cup of lemon juice) and parsley to the reserved half of the liquid and set aside to serve with the cooked fish.
Heat outdoor grill to high on one side and cool on the other.
Clean and oil the grill grates.
Remove the swordfish from the bag and brush off any garlic or zest and place the two pieces on the hot side of the oiled grill. Brush some of the liquid from the bag over the fish as it cooks.
Cook two minutes and turn each piece one quarter turn to get cross hatch marks. Cook for two more minutes then flip. After two more minutes turn one quarter turn and cook for two minutes. (Total of eight minutes so far.)
Take a sheet of foil and place on the cool side of the grill.
After the eight minutes of searing both sides, move the swordfish to the foil and close the cover. Try to keep a consistent temperature of 350 degrees F. in your grill.
From here you will cook for 1-6 more minutes based on how thick your steaks are. Our 1 ½ inch swordfish steaks cooked for exactly six more minutes for a grand total of 14 minutes.
You are looking for an internal temperature of 145 degrees F.
As soon as they come off, place the four tablespoons of cold butter over the top to melt.
To serve, drizzle the reserved sauce over each portion.
Julia Child is one of our biggest cooking icons of all time- the Queen of French Cuisine. Julia Child was a beloved American icon who pioneered an entire genre of cooking shows and taught a generation of food lovers that cooking can be easy and enjoyable.
Still to this day, I love watching her cooking shows and reading her cookbooks. She helped me realize it is okay to make mistakes in the kitchen, that is what makes cooking fun! She lived fearlessly and fully until she passed at 91 years old.
Here are a few of my favorite Julia quotes
“This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.”
“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”
“The only time to eat diet food is while you’re waiting for the steak to cook.”
“People who love to eat are always the best people.”
“The more you know, the more you can create. There’s no end to imagination in the kitchen.”
Julia Child’s Beef Bourguignon is a world wide loved classic for a reason. Tender fall apart chunks of beef simmered in a rich red wine gravy
This InstantPot recipe is inspired by her famous Beef Bourguignon recipe.
2 pounds beef – beef chuck, round eye or ribeye
8 ounces Baby Bella mushrooms – 1 package
1 large carrot – chopped thick
4 large garlic cloves – minced
1 medium red onion – diced
1 medium yellow onion – diced
1 tbsp. fresh thyme
2 tbsp. tomato paste
1 cup beef broth
1 cup red wine – Cabernet Sauvignon
¼ cup cognac
5 tbsp. butter
5 tbsp. flour
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
⅛ tsp. smoked paprika
½ tsp. garlic powder
⅛ tsp. cayenne pepper
Chop baby Bella mushrooms in half and set aside. Chop carrot into pieces that are 1 – 2 inches thick, then slice each piece in half and set aside.
Mince 4 garlic cloves and chop a tbsp. of thyme, and set aside.
Chop onions into chunky pieces and set aside.
Cube the beef into large, 2 inch cubes (if your meat is that thick). You want the cubes to be nice and chunky.
Set the Instant Pot to “Sauté” on “High.”
Add 2 tbsp. of butter to the pot and coat the bottom. Place the mushrooms cut-face down. Allow them to brown for 6-8 minutes. Once done, carefully remove them from the pot, and set aside.
Add 1 tbsp. of butter to the pot and add the carrots. Place them flat-side down so they can brown. Just like the mushrooms, allow them to brown on 1 side then remove them from the pot.
Add the onions cut-side down, and allow them to brown for only 5 minutes.
Add the garlic and thyme to the pot. Stir gently so you don’t break the onions apart too much, and allow to sauté until thoroughly cooked. Remove from the pot and set aside.
In a mixing bowl, toss meat chunks with 2 tbsp. of flour, 1 tsp. of salt and 1 tsp. of pepper until each chunk is thoroughly coated.
Add 1 tbsp. of butter to the pot, allow it to coat the bottom, then add the beef. Brown for 5 minutes, then flip and brown on the other side for 5 more minutes. You may want to do this process in 2 batches if each piece doesn’t sit nicely without overlapping others in the pot.
Once done, press “Cancel” to stop the Sauté and pour in ¼ cup cognac to deglaze the pan, scraping up all the yumminess on the pot under the meat.
In a bowl mix together 1 cup beef broth with 2 tbsp. tomato paste, 2 tbsp. Worcestershire sauce, 1 tsp. salt, 1 tsp. pepper, ⅛ tsp. smoked paprika, ½ tsp. garlic powder and ⅛ tsp. cayenne pepper.
Add beef broth mixture with 1 cup of wine to the Instant Pot. Add veggiesto the pot and give them a gentle stir. Place the lid of the pot on and lock it in place. Set the Instant pot to “Pressure Cook” for 20 minutes on “High.”
Carefully release the pressure by engaging the pressure valve. While it depressurizes, mix 3 tbsp. flour in ¼ cup of water. When the pot is finished depressurizing, you’ll add this to thicken your stew.
Lift the lid and mix in the flour liquid and give it all a good stir. Give it a taste and see if it could use more salt or pepper.
Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again. This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests. It’s a classic dish that does not disappoint!
It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, crispy prosciutto, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!
So let’s talk about wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet will overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Scout & Cellar Clean-Crafted™ Chardonnay, or Pinot Gris. Not a white wine fan? Go for a light to medium bodied red like Pinot Noir.
So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. Crack open a bottle of something awesome, and get cooking.
For the chicken:
1 cup all-purpose flour, divided
1 teaspoon kosher salt and freshly grounded pepper
4 boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
2 tablespoons unsalted butter
For the Marsala sauce:
2 tablespoons unsalted butter, as needed
4 ounces prosciutto, thinly sliced and diced
8 ounces mushrooms, quartered
3 small shallots chopped
3 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup low-sodium chicken broth
1 teaspoon freshly ground pepper
1/4 cup heavy cream
flat leaf parsley
Arrange a rack in the middle of the oven and heat to 200°F.
Mix the flour and salt in a small bowl and set aside.
Pound the chicken thin. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness.
Set the flattened chicken breast aside and repeat with the remaining breasts.
Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.
Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering.
Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side.
Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts.
Cover the chicken with aluminum foil and place in the oven to keep warm.
Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat
Add the mushrooms and cook until their juices start to release, about 3 minutes.
Add the shallots and garlic and cook until fragrant, about 1 minute.
Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.
Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.
Plate the chicken, then top it with the mushrooms and sauce, and garnish with chopped parsley. Viola, fini!
That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?
This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken thighs and sauce are all cooked in the same skillet, making clean-up a breeze.
Chicken thighs are easy to use without worrying too much about drying out the meat. They are juicy, flavorful and so versatile they go with absolutely anything! The Dijon adds amazing flavor to this creamy sauce. This is a true weeknight meal, ready in just over a half an hour from start to finish.
The sauce comes together quickly. Sauté diced onions and garlic in butter until softened, and then simmer with a little white wine, thyme, and of course, mustard. Stir in the heavy cream at the end to finish the creamy sauce.
Serve with rice or mashed potatoes. For a low-carb meal, serve the chicken alone or with some roasted or steamed vegetables.
1 teaspoon Herbes de Provence- or you can use Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon ghee/unsalted butter
½ yellow onion, diced
4 garlic cloves thinly sliced
1 teaspoon Red Pepper Flakes
½ cup white wine; I used Chardonnay
1 cup chicken broth
½ cup milk or heavy cream
2 teaspoons honey mustard
2 teaspoons Dijon mustard
2 teaspoons country mustard or old-style mustard
4 sprigs of thyme leaves only
Kosher salt and freshly ground black pepper to taste
Preheat oven to 375°F
Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook for another 4 minutes.
Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside.
Set the heat to medium-low and add 1 tablespoon of butter to the skillet.
Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.
Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.
Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.
Cook, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should reduce to about halfway.
Note: If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce stovetop, over medium-low heat, until it thickens to desired consistency.
Note: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.
Grilled Tuna is super easy to cook. Throw it in a hot pan or on the grill, flip after a couple minutes and voila – you’re done.
In this recipe, I start by marinating the tuna in a mixture of olive oil, soy sauce, ginger, garlic, cilantro, and lime juice. The trick is to marinate the tuna for only 15 minutes. If you’ve ever made ceviche, you know that acid from the citrus can cook the fish. You want to avoid that in this recipe. Don’t discard the marinade! Instead, transfer it to a small sauce pan and reduce. You will want to drizzle this over the seared ahi at serving time.
There are several ways to sear ahi tuna. A nonstick skillet will do the trick, but I like to use a grill pan, to get those nice grill marks. Either way, medium-high heat will produce a good sear.
Since the goal is to serve the tuna with a good sear on the outside but still raw in the center, the tuna doesn’t need to be cooked any longer than 2 to 3 minutes per side. That being said, if you’d like your tuna a little more well done, feel free to increase the cooking time. I love to serve this over garlic sauteed spinach but it is also tasty over rice.
For the wine, this pairs perfectly with Scout and Cellar GALLIVANT SAUVIGNON BLANC! This wine is lively and fruit-forward with white peach, guava, key lime and candy balanced by a subtle minerality on a bright frame with a juicy finish. Pairs perfectly with Thai or Vietnamese takeaway and a few episodes of your new favorite series.
2 tuna steak (ahí or yellowfin)
pinch of salt and pepper
6 Tbs. extra-virgin olive oil, divided
4 Tbs. Liquid Aminos or Soy sauce
2 tsp freshly minced ginger
4 cloves garlic, minced
1 cup chopped cilantro
juice of 1 lime, plus the zest
2 tsp sugar
1 teaspoon Red Pepper flakes
1 avocado, thinly sliced
8 cups spinach
Season both sides of the tuna with salt and pepper.
In a small bowl, whisk together 3 tablespoons olive oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar. Add the fish and marinate for at least 15 minutes.
In a small skillet heat the last 3 tablespoons of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside.
Remove the fish from the marinade and grill (or sear) for 2 minutes on each side. Keep it rare in the center. PLEASE!
Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes.
Place the wilted spinach on a plate and top with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction.
If you’re looking for an easy, delicious and healthy dinner, this salmon in parchment paper is the perfect recipe. The salmon is cooked in a parchment paper pouch creating an almost mess free dinner that’s not only easy, but yummy! Best part? It’s ready in just about thirty minutes. Just mix up a handful of pantry staples, pour over top, fold up the parchment paper, and bake. Every bite is sweet and savory!
We’ve been looking for ways to reduce our calories and eat healthier. In this recipe, you’ll notice Liquid Aminos and may be asking yourself, what is that?
Liquid Aminos look and taste similar to soy sauce. It is made by fermenting coconut sap with salt and water or treating soybeans with an acidic solution to break them down into free amino acids. It adds a savory, salty flavor to meals and is naturally vegan and gluten-free. You can find it at most grocery stores. Can’t find Liquid Aminos, you can use Soy sauce.
So here’s the story behind the parchment paper. I wanted to make an easy clean up dish- it’s been a crazy week. So I thought I’d make salmon in a foil packet. I opened my pantry and to my surprise… No foil! I’ve been reading about French cuisine and I remember reading about Salmon en Papillote, which translates to Salmon enveloped in paper! I had plenty of parchment paper and so this recipe was born!
By cooking the salmon in a parchment paper packet, you’re creating an envelope for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices. Cooking food this way preserves nutrients and creates an insane amount of flavor because all of the aromas are trapped inside. You can add vegetables into the packet with the salmon. I served mine with side salad.
How to make the parchment paper packet?
Creating the packet isn’t difficult, but it requires a particular shape and folding technique.
Fold a 12-by-16-inch piece of parchment in half, then cut it so that it’ll be shaped like a heart when you unfold it.
Cut a 12-by16-inch piece of parchment paper for each piece of salmon you’re cooking and fold it in half. Using scissors, cut the folded paper into half of a heart, then unfold.
Brush both sides of the paper lightly with olive oil.
Place your salmon to one side of the creased line down the middle of the heart. Pour the sauce over the salmon.
Fold the other half of the heart over the salmon. Starting at the pointy end—the bottom of the heart—fold the edge of the parchment paper in small, overlapping triangles. This helps create a tight seal, making sure that the salmon will cook in its own juices and not dry out or lose flavor.
And that’s it! Just transfer each packet to a dinner plate, cut a small opening in the paper, pull apart the packet and devour the contents. You’ll barely even need to wash the plates.
Looking for a wine?
Scout & Cellar Hushkeeper Pinot Gris is the perfect pairing! Zippy-yet-balanced with lemon, pear, and underripe pineapple on a medium-bodied frame with a bright finish. For this Pinot Gris, grapes were picked by hand from dry-farmed vines planted over 30 years ago. After harvest, the grapes were pressed and placed in stainless steel vessels where they fermented for 3 weeks. The wine then aged in stainless steel until bottling, unfined and lightly filtered with natural bentonite clay.
Now that you know all the whys and hows, let’s get cooking!
1 pound salmon
1/4 cup Lite Maple syrup (yes the kind for pancakes)
In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded.
Brush each piece of parchment with olive oil on both sides.
Place the one piece of salmon in the middle of one side of a prepared parchment paper.
Pour the ginger syrup mixture over the salmon. Save the rest of the sauce for serving.
Fold the other half of the circle over and seal the parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals.
Repeat with the second piece of prepared parchment and remaining ingredients.
Place pouches on a baking sheet.
Place into the oven and bake until cooked through, about 15 minutes.(Baking time may need to be adjusted depending on the thickness of the salmon).
Remove from the oven and allow to sit for 5 minutes before cutting open parchment.
The salmon is done when it flakes easily with a fork.
This Honey Orange Glazed Grouper is a citrusy sweet recipe that I guarantee you’ll have on repeat. A quick and delicious dinner that will be on the table in no time! Perfect for a healthy lunch, weeknight dinner or a dinner party! To make this easy fish dinner you need less than 30 minutes, isn’t it great?
And it keeps getting better and better! You can use this sauce for just about anything from fish, shrimp, chicken or as a salad dressing. It’s very versatile and delicious!
I love experimenting with new marinades and sauces. And really love using orange marmalade in my homemade salad dressings so I figured it would be great in this recipe. The outcome? Amazingly delicious! You’ll want to drizzle the sauce on all your side dishes too. So I recommend pouring about ¼ cup of the prepaped sauce into a separate bowl and save for the table.
What to serve with this dish?
Cold Zucchini noodle salad or steamed Broccoli, pan fried Asparagus.
Want a starch? Couscous or rice are also great choices, but anything will do as long as you like it.
Grab a bottle of Scout and Cellar 2019 FIELDHOUSE WHITE BLEND and you have yourself one delicious meal! The taste? Under ripe peach, under ripe apricot and white flowers with refreshing acidity that hangs on so the wine finishes clean; as the wine warms, notes of pear and honey emerge.
I covered my broiler pan with foil then sprayed it with non-stick Olive oil spray, which is a real clean up saver. The honey makes the grouper crispy and crackly and tastes like heaven, but makes cleaning up no fun. What good is a quick dinner if you are scrubbing the pan all night, right?
1 pound grouper fillets
2 tablespoon honey
1 tablespoon orange marmalade
1 tablespoon freshly squeezed Orange Juice
¾ teaspoon Dijon mustard
1 teaspoon light soy sauce
½ teaspoon Red Pepper Flakes
2 teaspoon orange zest
2 teaspoon dried parsley
Combine all ingredients except grouper, mixing well.
Season filets with salt and pepper on both sides.
Place fillets on an oiled broiler pan and brush fillets with honey glaze to cover.
Broil or 4 to 5 minutes, until lightly browned. Flip fillets, brush with honey glaze and broil for an additional 2 minutes, then brush with honey glaze and broil for additional 1-2 minutes, or until the fish flakes easily.
*Don’t have a broiler pan? No worries! You can use a baking sheet. Don’t forget to cover it with foil and oil it for easy clean up!