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Thousand Oaks

Now You’re Cooking: A Fresh Start to the Year

By the time January rolls around, most of us are looking to simplify our routines. After the holidays, I always want ways to streamline recipes and food preparation in general. Less time in the kitchen means more time with the family!

This Honey Glazed Salmon is simple enough for fast family dinners, but so tasty, it’s perfect for special occasions, too. Giving the salmon a quick broil at the end of cooking gives the glaze a chance to caramelize. Just be sure to keep a close eye on it, so you don’t overcook the salmon. Two to three minutes is all you need.

The salmon is baked in foil, so cleanup is a breeze! Simply toss the aluminum foil right into the garbage — no pan scrubbing required.

Use center-cut salmon fillets of similar thickness so they cook at the same rate. The best way to ensure uniformity is to buy a 1-pound whole center-cut fillet and cut into four pieces.

Honey Glazed Salmon

(Makes 4 servings)

¼ cup honey

2 teaspoons sriracha

2 small cloves garlic, finely chopped

Grated zest from 2 limes

Juice from 1 fresh lime

4 four-ounce salmon fillets (skin on or off), patted dry with a paper towel

Salt and ground black pepper

Sliced green onions and toasted sesame seeds for garnish

Preheat the oven to 375 degrees Fahrenheit. Line a sheet pan with two overlapping pieces of aluminum foil.

In a small bowl, whisk together honey, sriracha, garlic, lime peel and lime juice. Place salmon on the prepared baking sheet (place skin-side-down if your salmon has skin). Season with salt and pepper. Spoon ⅓ of the glaze over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.

Bake for 15 to 20 minutes or until nearly cooked through. Remove the pan from the oven, and switch the oven to broil. Carefully open the foil packet and spoon a little more of the glaze over the salmon. Broil uncovered for 2 to 3 minutes or until top is caramelized and salmon flakes easily with a fork. Drizzle with any remaining glaze. Top with green onions and sesame seeds.

This Brussels Sprouts & Apple Slaw is quick, fresh, versatile and the perfect side to any winter meal (and it pairs beautifully with the Honey Glazed Salmon). And unlike most salads, it tastes even better the day after it’s made.

A mandoline or very sharp chef’s knife will give you the thinnest shaved Brussels sprouts. A food processor fitted with the slicer attachment works as well. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, just be sure to allow the prepared slaw to stand for at least 30 minutes to allow the flavors to marry and sprouts to slightly soften.

Brussels Sprouts & Apple Slaw

(Makes about 5 cups)

10 ounces raw Brussels sprouts, stems trimmed

1 medium, crisp unpeeled apple, cored and diced small

¼ cup chopped fresh cilantro

¼ cup sliced green onions

¼ cup extra virgin olive oil

Grated zest from 1 lemon

Juice from 1 lemon

1 tablespoon honey

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Pinch crushed red pepper flakes

Pomegranate arils or dried cranberries, plus toasted sliced almonds for garnish

Thinly slice the Brussels sprouts. Place in a large bowl along with apple, cilantro and green onions; toss to combine.

Whisk together oil, lemon peel, lemon juice, honey, salt, pepper and crushed red pepper flakes. Pour ⅔ of the dressing over the Brussels sprouts mixture and toss to coat well.

Allow the slaw to sit for 30 minutes at room temperature to marry the flavors and soften the Brussels sprouts. If you are making the slaw ahead of time, cover and refrigerate (along with the remaining dressing in a separate container). Toss the slaw again, adding the remaining dressing. Top with pomegranate arils and almonds before serving.

Wishing you a very healthy, happy and relaxed 2022!



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