Justin & Meredith Winokur's Kitchen Cooking Notebook
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Hot Honey Gochujang Glazed Salmon -- back to top
Yields ~130g - enough for 8-10 salmon fillets
Use this glaze on salmon that has been dry-brined with kosher salt and sugar in a 2:1 ratio.
Dry-brine the salmon for about 90 minutes, then pat dry before cooking and glazing.
Beet Greens and Salmon Burgers -- back to top
We bought beets with greens and all so we decided to use the greens today. (We will use the beets later in the week). We sautéed the stems for about 5 minutes and then added the rest of the leaves. There were about 4 cloves of garlic. Also, we topped it with low fat feta.
The burgers were from Trader Joes. We did not have the normal ones but these were okay. They tasted more salmon tasting than the normal ones from Costco but they were fine (I do not love the taste of salmon alone). When we get a chance, we will buy the Costco ones again. We topped them with Trader Joes 21 Seasoning Salute (like Mrs. Dash). A note for next time with these burgers: they drip a lot. Make sure to have a drip cup underneath the griddler.
Original Wordpress ID and Date: 858, 2011-01-05_085531
Salmon Burgers with Onion Jelly and broccoli -- back to top
I wanted something easy though I still spent quite a while on the onion jelly. I basically supersautédandcaramelizedred onions and then added some balsamic vinegar a little bit of sugar. I put it on salmon burgers.
Original Wordpress ID and Date: 2054, 2012-06-24_233006
Salmon Burgers and Edamame -- back to top
I made salmon burgers and steamed edamame. It was fast and easy_!_I let the salmon burgers cook for about 4-5 min on each side. I think I like them more cooked. They taste less juicy, but have a better texture.
Original Wordpress ID and Date: 2141, 2012-07-25_224426
Roasted Butternut Squash, Salmon Burgers and Shrimp -- back to top
I roasted some butternut squash in the oven. I do not remember the temperature or time which is unfortunate because I always seem to forget and have to look it up. I also had salmon burgers and shrimp. I had only a few shrimps left. I did both on a well-warmed-up grill pan. I cooked the shrimp from frozen and they seemed to come out fine. The burgers were also very good but that was not a surprise. I let the salmon really cook which was good since I think I tend to undercook it.
Original Wordpress ID and Date: 2246, 2012-09-12_211133
Salmon and Roasted Cabbage -- back to top
First, the salmon. I used the technique discussed on 2011-12-25 involving both the oven and a cast-iron pan. I figures that since the fish was thin, I figured it would need less time. When I was transferring the fish to plate I dropped a piece on the floor. I guess the good thing about that was I could see that it was woefully undercooked. Back in the oven it went! (and the floor piece became mostly lunch and partially Gracie's dinner). Overall, it was pretty good. Nothing special. I think higher quality fish would have helped.
I made the cabbage from the recipe below but completely skipping the bacon. Basically, I quartered it, cut the stem out, and cut it again. The pieces didn't stick together too well. I liked it a lot, but I had higher hopes. I figured that since I LOVE roasted brussel sprouts, I would love this. Well, I did like it, but again, it wasn't out-of-this-world. I think next time I will try to shred it (and then have to mix it more in the oven). I want more smaller pieces.
I was happy with the meal though. Lots of food for very few calories.
Original Wordpress ID and Date: 2281, 2012-10-01_220756
Salmon Burgers and Sweet Potatoes -- back to top
An orange meal! The salmon burgers were from Trader Joes. They weren't anywhere near as good as the ones from Costco. They had less flavor and cooked out a lot more fat.
I also made sweet potatoes like I do hash browns. I microwaved them for a bit, then I used a sauté pan.
Overall, it was a pretty mediocre meal
Original Wordpress ID and Date: 2322, 2012-10-17_131121
Buffalo Cauliflower and Salmon Burger -- back to top
I used the extra head of cauliflower to make buffalo cauliflower like we did for the party, using that recipe. I added a bit of spicy ranch powder to the batter. I also ended up needing more water to get a good texture as it was way too dry at first. I also used white whole wheat flour. I do not know what, if any, affect that had. I also used melted olivio instead of oil (and less of it I think)
They were still not very crispy, but they were good. I also made a salmon burger, and between that and a_whole head_ of cauliflower, I was rather full from the meal.
I also used non-stick aluminum foil, which I am beginning to really like. It doesn't have a chemical or oily feel, yet things really do not stick.
Original Wordpress ID and Date: 3108, 2013-01-28_081158
Seared Salmon and Green Beans -- back to top
I made salmon again using the stove+oven technique I talked about here following the same technique and the same timings. I used salt, pepper and a bit of 21 Seasoning Salute. It was extremely good. Maybe a tad bit overdone, but very good never-the-less.
I also made green beanson the stove with Penzey's Sandwich Sprinkle. I put it on them and let the pan heat up. At a certain point, I added a little bit of water and put the cover on it. Then I kept tossing it as needed. There was some seasonings burned on the bottom of the pan but the green beans came out very good! I really liked them though I hate snipping the ends. I also had a perfect amount left for lunch the next day.
Original Wordpress ID and Date: 3131, 2013-02-05_185943
Seared Salmon and Kale Chips -- back to top
I made the pretty standard seared salmon and pretty standard kale chips. I used Montreal Chicken seasoning on the salmon. This was also the first time I used salmon I bought from frozen. It didn't make any difference I guess. I wasn't sure if/how it would hold up to this cooking technique.
Kind of a boring meal I guess, but it was relatively fast, very easy, and low in points!
Original Wordpress ID and Date: 3199, 2013-02-26_194549
Seared Salmon and Fish "Bacon" -- back to top
This was my standard seared salmon with just salt and pepper. Meredith was getting in late so I had this ready as a fast and easy meal. It was good as usual. Maybe it was the salmon, or the cooking time but it had an almost buttery texture and taste.
I also tried pan frying the remaining salmon skin to make the "bacon of the sea." Once you get past the idea that you were eating fried fish skin, it was pretty good. Still, most of it went to the dog who liked it more than us.
Original Wordpress ID and Date: 6246, 2013-07-03_133549
Pasta in a simple Salmon "cream" sauce -- back to top
This was a pretty simple meal. I started by cooking 1.5 servings of "Plus" pasta. While that was going, I sautéd a tbsp of garlic. I then added a pack of salmon (5 oz). As I mixed that, and checked on the pasta, I lightly microwaved 2 wedges of laughing cow. I added a tiny bit of almond milk to the salmon (instead of cream) and then, when it was almost done, I added the pasta along with the laughing cow. I then seasoned with salt, pepper and crushed red pepper. I tossed until the almond milk had largely cooked down. Topped with parmesan cheese
It was pretty good. The salmon wasn't incredible, but it did the job. I didn't calculate it out, but I think the whole meal was pretty low. Good carb source from the pasta and protein from the salmon
Original Wordpress ID and Date: 6551, 2013-09-06_203328
Seared Salmon and Roasted Kabocha Squash -- back to top
I made dinner for me, Meredith and Emily. First, I made seared salmon using roughly my usual technique. I didn't have cast-iron so I used a stainless steel pan and I added a bit of coconut oil. I took them out of the oven a bit too soon making it slightly undercooked but still very good. Also, the skin came off a bit in the pan as you can see (they are a bit broken). I then took the skins and fried them in the leftover coconut oil and they came out really crispy and good. I could have probably done with less coconut oil (or none).
And I made a Kabocha squash. I followed the instructions from NomNomPaleo, but really, all I did is as follows. I cut the squash into wedges with the skin on. Then pam the squash and the tray and sprinkled it with salt and pepper. I cooked it for 30 minutes at around 400 flipped at the 15 mark. However, the temperature was probably not exact since the oven isn't exact and I upped it at the end for the salmon.
On Emily's suggestion, I ate the whole thing, skin and all! It was so good. The squash had an amazing flavor and the skin was even really good! I would do this again. It was also so simple!
Original Wordpress ID and Date: 7062, 2014-01-05_214405
Seared Salmon and Roasted Cauliflower -- back to top
We wanted a pretty simple but "comfort" food type dinner so we made seared salmon and roasted cauliflower. I love roasted cauliflower but I can only really do it in the winter since it requires a 500 degree oven for an hour.
The cauliflower was seasoned with salt and a spice mix from my Indian friend's mother. The salmon was done with Emril's Cajun seasoning.
Original Wordpress ID and Date: 9585, 2015-01-31_204506
Salmon Burgers with Green Chili Sauce -- back to top
This was a boring but fast and simple meal (ie, perfect for a weeknight when you don't feel like cooking or making what was originally planned). We simply sautéed the frozen salmon burgers and served it on toast with green chili sauce.
Salmon Burgers and Gem Lettuce -- back to top
Pretty simple and fast meal. We were hungry but (a) it was kind of late to go out, (b) we had to use of the lettuce, and (c) we wanted something healthier than eating out.
We made the lettuce thing from the other day and also just had pan-cooked salmon burgers on multi grain bread. Again, simple and fast but also very tasty.
Seared Salmon and Roasted Kabocha Squash -- back to top
We planned a fast and easy meal. It was basically an exact copy of a few meals, but I think the first one was 2014-01-05.
Anyway, I roasted kabocha squash for ~30 @ 400°F, flipped half way. I also had the cast-iron pan in the oven to heat up for the salmon, which I did my normal way. I did it with salt and dill which I think was a first for this method. It worked well. I would do that again.
It was all very good. I was worried about overcooking the salmon since it was thin and think I undercooked it instead. Still, it was fine.
I like the squash since I can eat a lot without too many points/calories.
Seared Salmon and Leftovers -- back to top
Simple meal of seared salmon and leftover (really, extra) corn-pudding from the other night. The salmon was done with Penzeys Northwoods Fire seasoning. The website describes it as:
What could be better than two types of Northwoods Seasoning? Northwoods Fire has the same great flavor as the original, with the added kick of smoky ground Chipotle and hot Cayenne red pepper. A wonderful seasoning for all grilled foods--steaks, fish, chicken and chops, even grilled vegetables.
Hand-mixed from: coarse flake salt, paprika, ground chipotle pepper, black pepper, cayenne red pepper, thyme, rosemary and granulated garlic.
Anyway, we baked the corn pudding from cold for about 20 minutes at 350. That was enough to get it warm, but it (for better or worse) wasn't too hot. I think if it got hotter, it may have leaked or spilled. I think I may have liked them more tonight, but that could have also just been in comparison to everything else.
Seared Salmon and Hasselback Patatas Bravas Tots -- back to top
We are starting out the new year cooking healthily (and plan to continue). This was our ease-into-it meal.
We made simple seared salmon with dill. Nothing special but really good as always. The shape of it made it hard to estimate when it was done though.
The main star of the meal with Hasselback Tots but done with Patatas Bravas sauce. I actually just updated that recipe too to account for how I did it. Note that it doesn't make a ton of sauce but it was enough since we didn't have a lot of potatoes.
We made the tots using the same technique from 2015-12-05 except much less oil (but still tossed a second time) and with purple potatoes.
One problem with this meal was that after I tossed the potatoes the second time and put them back on the tray, I forgot that the tray just came out of the oven. I grabbed it with my whole hand. I let go quickly but not before dropping everything on the floor and giving myself a nasty burn
Salmon Burgers with Stuffed Sweet Potatoes -- back to top
Emily made stuffed sweet potatoes. She roasted the potatoes and hallowed it out. She then caramelized onions, put in the potatoes, and added cumin. She topped it with some cheese and baked it all again.
I also made salmon burgers in the oven. They are better on a pan but this was fine.
Overall, it was a good meal and great since we didn't have to make it...
Seared Asian Salmon Salad -- back to top
We were originally thinking of making our usual seared salmon but Meredith had the idea of doing an asian version. We used this Cook Republic Recipe (local) with a bunch of changes.
First, we seared the salmon using the usual method. That worked ok except that the sesame oil caused a ton of smoke. We also used half the amount of sesame oil. I went slightly light on the fish sauce but not much. (oh, as just used the micro plane to make ginger paste)
Meredith made the dressing and the salad. She went light on the oil but stayed with the general dressing.
For the salad, we skipped the glass noodles and used par-cooked asparagus in place of the snap peas. We also skipped the cucumber since ours went bad. And no pine nuts. The mint was fresh from the garden. She used a vegetable peeler to slice up the carrots which worked well.
Overall, it was pretty good. Other than the smoke, I liked doing the salmon like that. It was certainly very flavorful and the salad and dressing also worked out well.
We will certainly do this again when we want salmon.
Sticky Seared Salmon and Asian Crunch Salad (from Cook Republic)
Local Copy (U: guest. P: name of my dog, lower case)
Salmon and Chicken Burgers -- back to top
Quick and fast meal. A chicken burger with some vodka sauce and roasted red pepper and a salmon burger with a little bit of mayo and Diablo sauce on the bottom plus more red peppers on top.
Quick, easy, and good.
Seared Salmon and Sautéed Asparagus -- back to top
We made a quick dinner. I made the usual seared salmon with Meredith's cilantro sauce/dip. There wasn't much more to this one. Though I do not think I would waste the dip on this again since the flavors didn't really come through much.
Meredith the asparagus thing. It was really good and she said pretty easy. Here are her steps
Grilled Salmon Burgers and Cauliflower -- back to top
We made grilled salmon burgers. There wasn't much to them except that I used too high of a heat and didn't get the inside cooked enough so I had to put it back on a bit longer. I also did onions in aluminum foil and this time for long enough (though a bit too hot) to caramelize it.
The bigger deal was the curry roasted cauliflower. I tossed it with olive oil, curry powder and salt. I then tried to do it in the grill basket as you can see in the photos below. I took the pieces that fell through the basket and also tried to do them in aluminum foil.
The basket worked ok. It meant I couldn't close the grill all the way which was a bit annoying. It also meant I had to take it off the grill in order to do the cauliflower. They were hard to cook well and it was hard to cook them all evenly. I may look into other ways in the future.
Seared Salmon and Roasted Delicata Squash -- back to top
We made a pretty simple meal: Delicata Squash and seared salmon.
The seared salmon using the regular recipe. I did it with a mixture of smoked paprika, salt, and penzeys' Roasted Garlic Powder.
Meredith did most of the delicata squash. She sprayed it with pam and then just topped it with brown sugar and ~1 Tbsp of crushed red pepper. She baked it at 350 for about 40 minutes total. usually she flips it but we just let it go this time.
It was a really nice meal. Pretty easy, delicious, and healthy!
Seared Salmon with Broccolini -- back to top
This was both our last Whole30 dinner and Valentines, but we went pretty easy. I did my usual seared salmon with some Mural of Flavor (described on 2017-01-25). I also used ghee for the oil but I brushed it on first which worked well. The salmon was very good. I was afraid I overcooked it but it came out fine. Note that the higher temp was better.
Meredith also made the broccolini like she did on Sunday and that was, again, very good.
Overall, a very fast and quick meal that was pretty tasty!