Roasted Salmon with a Lemon-Caper Sauce

If you want to add a new meal to your "dinner in under 20 minutes" category, check out my post today on Ask Miss A.  This was created around salmon, but any other mild fish or even chicken can be used.  Enjoy!

Roasted Salmon with a Lemon-Caper Sauce

For all of the salmon lovers out there, come check out my post on Ask Miss A.  It's a good one, that can be made in 20 minutes or less- enjoy!

Seared Salmon on Coconut Spinach

Let me just start by saying, this dish brings the heat, so proceed cautiously if you are not a fan. This brilliant combination of flavors, inspired by a recipe from Donna Hay, is the perfect example of finding balance in minimal ingredients that carry big flavor. I have tried several versions of this dish over the past few months, but have repeatedly been left wishing for a little more heat and a lot more flavor. Not anymore! This salmon is wonderful, but the spinach is nothing short of amazing.  I suggest serving it over basmati rice to ensure that you do not waste a drop of this tasty sauce!

Seared Salmon on Coconut Spinach
Adapted from Donna Hay
Serves 2

Ingredients

Salmon

2 6oz salmon fillets
1 teaspoon grated ginger
1/2 tablespoon sesame oil
1 tablespoon soy sauce

1 teaspoon sherry

black pepper

Coconut Spinach
2 cloves garlic, minced

1/4 cup diced onion
1small red chili, seeded and chopped
1 tablespoon Asian chili paste
1 1/4 cups light coconut milk
1 1/2 tablespoons of lemon juice
5 oz baby spinach

Salt and pepper to taste

Directions

Place the salmon in a shallow dish with the ginger, sesame oil, soy, sherry and black pepper. Allow to marinate for 10 minutes on each side. Heat a skillet over med-high heat and cook the salmon for 2-3 minutes on each side.  I prefer my salmon medium, increase cooking times if you like medium well to well done.  Remove the salmon from the skillet. 

To the same skillet add a teaspoon of olive oil, the onion, chili, and chili paste and cook for 2 minutes. Add the garlic and sauté for 30 seconds.  Add the coconut milk and lemon juice and simmer for 4 minutes. Add the spinach and toss until wilted.  Salt and pepper if needed.

To serve, place some spinach on each plate and top with a piece of salmon.

Mustard Maple Salmon

I found this recipe in Cooking Light Magazine four or five years ago and have been making it ever since.  This is such an easy dinner that is always a crowd pleaser.  The ingredients are simple and things that I always have on hand.  I find it helpful to have frozen fish in my freezer because it is quick to thaw and prepare.  I follow this recipe, as is, and it turns out perfect everytime.  I do prefer my salmon cooked medium, so if you prefer a well done fish, add 2-3 minutes of cooking time.  The best part about it, no chopping and easy clean up!

Print Recipe

Mustard Maple Salmon
Cooking Light 1998

Ingredients
3 tablespoons dijon mustard
3 tablespoons maple syrup- the real stuff please!
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
4 6-ounce salmon filets

Directions

1. Combine the the first five ingredients in a ziploc bag and add the salmon.  Seal and marinate for at least 20 minutes, or up to 2 hours.
2. Preheat the oven to broil and move the oven rack to the top position.
3. Cover a sheet pan with foil (for easy clean up) and spray with cooking spray.
4. Remove the salmon from the bag and place on the pan (skin side down if the skin is on). Reserve marinade.
5. Broil for  four minutes and baste with the reserved marinade**.
6. Broil for 4 minutes and then test it by flaking the fish with a fork.  If if flakes easy, it is done.  Let it rest for 3-5 minutes prior to serving.

**Discard marinade after basting.