Baked Salmon with Rosemary Roasted Potato Chips & Sauteed Spinach

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Disclaimer: I never truly learned how to cook salmon but with trial and error I feel that I am beginning to master it.

Honestly, my husband was the first to ever cook salmon for me (outside of a restaurant) on one of our first dates. I remember being super impressed that he was not only cooking for me but doing such an intimidating meal (in my eyes). I don’t think I have ever told him how impressed I was nor that I was never taught the proper way to cook it. Ha! Well the cat is out of the bag now. As newly weds I was doing my best to fulfill my wifely duties and make supper as amazing as possible. I felt so confident as his wife in the kitchen until he requested salmon one night. I of course was a nervous wreck but would never let him know that I was completely clueless. I wanted to be the best wife ever and cook an amazing meal for my husband so I rolled up my sleeves and got to work. I remember frantically reading various recipes, replaying over in my head how he prepared his salmon. I began to feel somewhat confident in taking on this meal now that I had done the research. The goal was to make it edible ‘Lord PLEASE’. In the end he raved about it and I have grown overtime to be able to just “whip it up” and not rely on a recipe but have created my own.

This is a super easy yet delicious way to cook salmon. I hope you find the recipe to your liking as it is just something I have made up over the years.

Baked Salmon

First and foremost find a nice piece of pink salmon. I normally buy around a pound and that is able to feed both of us and then some. Depending on the day even our two boys will eat it. While at the butcher counter I always ask the butcher to please take the skin off. Ain’t nobody got time for that! Especially if you have little ones and want this meal to be quick. Set your oven to 375 degrees and gather your supplies. I normally get a piece of tinfoil and lay it over my baking sheet. I make sure its long enough that I can fold my salmon up like a package when it is ready for baking. Plus this helps with an easier clean up *jump for joy*. We generally like a sweet yet savory salmon and so I use various ingredients to give the salmon just that. I take a small glass measuring cup or bowl and scoop 1/3 cup of brown sugar into it. Next, I squeeze around 1/4 cup (give or take) of honey on top of that to help give a caramelized to the salmon. I then like to add just a teaspoon of olive oil to help with the fats and binding the ingredients together. But let’s be honest, salmon has the natural fats in it so only a little bit of olive oil is needed. I then press 2 cloves of garlic, sprinkle in some crushed red pepper and garlic powder to taste.

Place the glass cup or bowl in the microwave for 30 seconds just enough to help melt the honey mix the other ingredients. Lay the salmon on the tinfoil and sprinkle both sides with salt and pepper.

I remember one time a friend’s dad saying he always cooked his salmon with the skin side on top because the fats will cook down into the meaty part of the salmon. I have no idea if that works but I do it anyway.

After carefully pulling the honey concoction out of the microwave, give it a stir, and brush it on both sides of the salmon. Then roll the edges up on the tinfoil as if it is a tent for the salmon to cook in.

Here comes the tricky part for me and that would be timing. Depending on how thick your salmon is timing of course varies. I normally set the timer for 20 minutes and check it after that. To check it I take a fork to the thick part of the salmon and slightly pull it apart. If it is still pretty pink and raw then add more time. If the color is a light pink and the fish has a flaky look then I go ahead and pull it out.

I generally like to serve it with various sides and tonight I did a sauteed spinach and roasted rosemary potato chips.

Ingredients:

  • 1 lb of Salmon
  • Tinfoil
  • 2-3 Garlic cloves
  • 1 teaspoon Garlic Powder
  • 1/3 cup Brown Sugar
  • 1/4 cup Honey
  • 1 teaspoon Olive Oil
  • Red Pepper Flakes to taste
  • Salt and Pepper to taste

Directions:

  1. Preheat oven to 375. Lay out tinfoil on pan. Make sure it is long enough to allow for the tenting process.
  2. Salt and pepper both sides of the salmon and place on tinfoil with the skin side on top.
  3. Take glass bowl or measuring cup and add: 1/3 c brown sugar, 1/4 c honey, 1 tsp of olive oil, 1 tsp of garlic powder, 2-3 garlic cloves (pressed), red pepper flakes to taste. Microwave for 30 seconds or long enough to help the honey melt. Stir well.
  4. Brush on both sides of the salmon making sure the skin side is back on top. Roll up the edges sealing the tent for the salmon.
  5. Place in oven for 20 mins. Check for a light pink color and flaky meat.

Sauteed Spinach:

I cheated on this one! Not going to lie one bit! I normally like to do steamed broccoli with salmon but sadly we were out so I got creative! I also prefer to use fresh spinach but was in a bind and here we are using what we have.

This is quick and easy: First, place some olive oil in a warm pan, I then throw in some diced onion and garlic just long enough to become aromatic. Sometimes I add almond slivers as well but sadly was out.

Then add the spinach and stir mixing all the goodness together. Of course adding salt and pepper and garlic powder helps give it some more flavor. And that is it! LITERALLY BAM! DONE!

Ingredients:

  • 1 package of Spinach fresh or frozen
  • 1/4 cup diced onion
  • 1 tablespoon Olive Oil
  • 2 cloves Garlic
  • Salt and Pepper to taste

Directions:

  1. Place 1 tbsp of olive oil in pan on medium heat.
  2. Add 1/4 cup of diced onions and 2 cloves of pressed garlic to oil.
  3. Stir often until the aroma is present. Add in spinach stirring and seasoning with more salt and pepper. Sometimes I add a dash of garlic powder as well.
  4. Once wilted remove from heat and place in a warm dish or plate right away.

Roasted Rosemary Potato Chips:

We have a garden this summer and rosemary is growing so beautifully in it. I love the way it looks and smells both in my garden and in my kitchen.

I do not know too many recipes that call for rosemary so I decided to create something new (at least to us). I decided to try to do a rosemary potato with these beautiful golden yellow potatoes I had picked up from the store. These potatoes tend to be more tender and buttery naturally but I am sure you can use other types of potatoes if you prefer. Since my oven was set to 375 for my salmon, I went ahead and popped my Pampered Chef stone bar pan into the oven. These pans are some of my favorite to cook with. My mama taught me to pop the pans in the oven to get them warm and help things cook faster or crispier in this case. Even if I was not using the stoneware I would put my baking sheet into the oven to help crisp the potatoes up. I then sliced the potatoes like pictured below. Try to keep the slices all the same thickness so they cook evenly. The potatoes also do not need to be sliced like I did. my thought process was to give the meal a slight crunch texture to help balance the other textures out.

Next, I gathered various ingredients to bring these potatoes to life. As you can probably tell by now garlic is one of my favorite ingredients. So here we go: 2 garlic cloves, garlic powder, paprika (for a hint of smokey flavor), olive oil, rosemary, salt and pepper were all added.

Unfortunately, I cannot give an exact measurement of what all I added but I feel like this is a personal preference. There should be enough to coat the potatoes evenly. When adding the olive oil make sure to not be heavy handed but add enough for the seasoning to stick to the potatoes. My philosophy is add a little and then you can always add more later. I also literally smell the bowl of ingredients. A general rule I follow is if it does not smell pleasant it probably will not taste pleasant so adjust your seasonings from there. In this next picture you can see how much seasoning was used for my potatoes. Give these guys a toss and carefully pull your hot pan out of the oven.

Spread the potatoes out as evenly as possible and pop the hot pan back into the oven.

Once in the oven I cooked them for about 20 minutes continually checking on them. I noticed they were tender yet not as crunchy as I had envisioned. I decided to turn my broiler on and help the process along. Please note that my salmon was actually finished at this point and I pulled it out for the time being. The potatoes began to show signs of crispiness, I gave them a slight stir or flip if you will to help make sure they all felt the love from the broiler. After liking the way the potatoes were crisping up I pulled them out and began plating because my man would be home soon! Call me old-fashion but I like to have supper ready for him when he comes home. Even when I was working full time, that was something I enjoyed doing for him. It is just one way I can show him how much I love him.

And here we have it y’all! A sweet yet savory salmon with sauteed spinach and rosemary potato chips. Boy was this supper a hit! My husband could not stop eating the “chips”. He actually gave me the complement of “you could bag these and sell them as a gourmet chip”! And there it is my joy! This is my joy! I hope you are able to enjoy some if not all of these recipes I have shared with you today.

Ingredients:

  • 1/2 lb Golden Potatoes
  • 1 sprig of Rosemary
  • 1 tablespoon of Olive Oil
  • 1 teaspoon Paprika (roughly)
  • 1 teaspoon Garlic Powder (roughly)
  • 1-2 cloves of Garlic pressed
  • Salt and Pepper to taste

Directions:

  1. Preheat oven to 345. Place stoneware pan or baking sheet in warm oven.
  2. Slice potatoes in chip form or how you see fit.
  3. Place potatoes in mixing bowl add all ingredients and toss together.
  4. Smell and look to see if you think the potatoes may need more of a certain spice.
  5. Carefully pull out hot pan and spread out the potatoes on the pan. Return to the oven for roughly 20 minutes or until tender.
  6. Turn on broiler and flip or stir potatoes. Be sure to watch them so they do not get too crispy.
  7. Once the potatoes have achieved a good crisp pull out pan, plate dish, and enjoy!
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