Baked Salmon with Honey Dijon and Garlic

Contributed by Meghann Pracanica

Normally we just add some seasoning to our salmon but I was looking for something a little different (and more flavorful) so I thought I'd give this a shot. We really liked it and the sauce can be made in minutes. I served it with rice and garlic bread but I think some green beans or a salad would be great with it too. Great dish for summer! 

Baked Salmon with Honey Dijon and Garlic

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Ingredients:

• 2 10-12 ounce fresh salmon (cleaned, pin-bones removed)
• 3-4 cloves of garlic, minced
• 2-3 tbsp. parsley, finely chopped
• 3 tbsp. honey Dijon mustard 
• Juice of half a lemon
• A pinch of salt
• ⅛ cup of olive oil

Instructions:

1. Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon pieces on top of the foil and set aside.
2. In a medium bowl, whisk together garlic, parsley, honey Dijon, lemon juice, salt, and olive oil. Whisk well until well-combined then using a pastry brush, brush on the sauce onto the salmon pieces.
3. Bake uncovered for 15-20 minutes (or depending on how thick your slices of salmon are, you may need to reduce the time by 2-3 minutes or increase it by 2-3 minutes - just keep an eye on it!)
4. Serve with your favorite sides.

Source: http://www.tablefortwoblog.com/baked-salmon-with-honey-dijon-and-garlic/

Salmon with Sriracha & Lime

Salmon with Sriracha & Lime

submitted by: Molly Hildebrandt

found here

It wasn't until I was typing this up that I realized I completely missed that I was supposed to use the lime zest.  It was still awesome.  There is heat and sweet and fresh, all without covering up the salmon flavor.  Definitely a new favorite here, especially since these are ingredients I always have on hand.  The dish comes together very quickly.  Maybe 10 minutes of prep and less than 20 to cook.

• {need}
• Juice and zest of 1/2 lime
• 1 tablespoon maple syrup
• 1 1/2 teaspoons tsp sriracha sauce
• 1/2 teaspoon coarse sea salt
• 1 1/4 lbs pounds salmon fillet, skin removed
• 2 tablespoons coarsely chopped cilantro

{do} 

1. Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha and salt. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top. Roast salmon until cooked through and flaky, 15 minutes. Sprinkle with cilantro; serve.

Mahi Mahi Tacos with Mango Salsa

Contributed by Molly Hildebrandt

We really enjoyed these, definitely will be in the regular rotation.  The kids ate them, just deconstructed.  I'm not an avocado fan, so I omitted that from the original recipe, but if you like avocado, I'm certain it would add another layer of texture. I would say, start to finish, this took about 40 minutes.  However, some of the prep work could be done ahead of time like making the salsa and sour cream sauce. 

Mahi Mahi Tacos with Mango Salsa
Adapted from

{need}

• 4 Mahi Mahi fillets (thawed) approximately 4oz each
• Olive oil
• Favorite meat/poultry seasoning- used Montreal Steak
• 1/2 cup sour cream
• 1/2 lime, juiced
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 large mango -- peeled and cubed
• 1/2 red or sweet white onion -- finely diced
• 1 garlic clove -- finely minced
• 1 cup fresh cilantro -- chopped
• 1 jalapeno -- finely minced
• 1/2 lime, juiced
• Flour tortillas

{do}

Heat the grill to medium- hot.  Season with oil and seasoning.  Grill the fillets until the fish is golden brown on the outside and no longer translucent in the center, 3-4 minutes per side. Fish is done when it flakes when tested with a fork.  Flake fish into chunks.

While the fish is cooking, combine sour cream, lime juice, cumin, and chili powder; set aside. Genty toss the mango, onion, garlic, jalepeno, and cilantro with the remaining lime juice.

Assemble tacos with fish, mango salsa and sour cream sauce.