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Sunday, January 3, 2016

Taste Buds: Sweet Chili Salmon & Bacon Wrapped Roasted Vegetables

While visiting the Penn’s they made the most amazing, most delicious, most phenomenal salmon I have ever had. Seriously it is that good. So good that the first dinner I made when we arrived home was this salmon. I love adding amazing new, and easy, recipes to our dinner rotation. Try it!

010316_SweetChiliSalmon

    RECIPE: SWEET CHILI SALMON
INGREDIENTS
1 tablespoon brown sugar
1 teaspoon coarse sea salt or kosher salt
2 teaspoon chili powder
1 teaspoon cumin
4 filets of salmon (6 ounces each)
honey for drizzling

DIRECTIONS
1. Preheat oven to 400 degrees.
2. Line broiling pan with tin foil and spray with pam
3. Place salmon on tin foil and bake for 16 minutes turning the filets once midway through
4. While the salmon is baking mix together the top 4 ingredients.
5. When salmon is done remove from oven, place on plate, sprinkle with spice and drizzle with honey. Serve immediately.


MODIFICATION ON THE GRILL WITH A WOOD PLANK
Use the same ingredients

DIRECTIONS
1. Make sure cedar plank is soaked
2. Preheat oven – then preheat grill by cooking for 3 minutes.
3. Rub salmon with spice rub and set aside. Turn plank over and place salmon on heated side of plank. Cook 12-15 minutes. Remove salmon and drizzle with honey. Serve immediately.

Makes 4 servings


    RECIPE: BACON WRAPPED ROASTED VEGETABLES
INGREDIENTS
For the Roasted Vegetables:
1 lb. carrots, trimmed and quartered lengthwise
1 lb. parsnips, trimmed and peeled, then cut into long spears
1 lb. asparagus, tough ends trimmed
8 slices thick cut bacon
Salt and pepper

For the Maple Glaze:
1/4 cup pure maple syrup
1 Tb. apple cider vinegar
1/4 tsp. ground cumin
1/4 tsp. ground ginger
1/4 tsp. salt

DIRECTIONS
1. Preheat the oven to 450 degrees F, and line a rimmed baking sheet with foil or parchment paper. Trim all the veggies, cutting the carrots and parsnips into long pieces approximately the same size as the asparagus.
2. Separate the veggies into bundles with about 3 asparagus spears, 3 carrot spears and 3 parsnip spears. Tie each bundle with a piece of bacon and lay them on the baking sheet. Sprinkle with salt and pepper.
3. Roast in the oven for 20 minutes. Meanwhile, whisk the ingredients for the glaze together. After 20 minutes, drizzle the glaze over the veggies and place them back in the oven for another 5 minutes. Serve warm.

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