One Pan Roasted Fresh Salmon with Roasted Broccoli & Brussels Sprouts. (A Cuisinart Steam/Convection Oven Recipe)

One Pan Roasted Fresh Salmon with Roasted Broccoli & Brussels Sprouts. (A Cuisinart Steam/Convection Oven Recipe)
Nothing simpler then using one pan and having dinner ready in 15 minutes that is tasty and delicious and not to mention nutritious and low calorie.
Source:
Recipe type: Main Dish
Serves: 2
Cook time: 
Total time: 
Ingredients
  • Aluminum foil
  • Non stick vegetable oil cooking spray
  • 2 salmon fillets (about . each)
  • salt and pepper to taste
  • For the salmon glaze
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • ½ teaspoons ginger minced
  • 2 garlic cloves minced
  • ½ teaspoon fresh dill chopped
  • ½ teaspoon fresh basil chopped
  • ½ teaspoon fresh thyme chopped
  • For the Veggies
  • 1 cup Brussel sprouts halved
  • 1 cup broccoli flowerets
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon olive oil
  • ½ tablespoons lemon juice
  • 1 clove garlic minced
Directions
  1. Cover the sheet pan with aluminum foil and spray with non stick cooking spray. Spread out your Brussel sprouts and broccoli flowerets on one half of the pan and drizzle with 1 Tbsp. olive oil and ½ Tbsp. lemon juice. Season with salt and pepper and sprinkle the garlic and ½ Tbsp. thyme over the veggies.
  2. In a small blow combine 1 Tbsp. lemon juice, 1 Tbsp. honey, 1 tsp ginger, 2 cloves garlic minced, and 1 ½ teaspoon thyme, dill, basil. Set aside.
  3. Place salmon on the other side season both sides with salt and pepper and brush the glaze onto both sides.
  4. Place in the Cuisinart Steam oven on the middle rack and use the bake and steam setting at 400 F for 10 minutes (the time may have to be adjusted depending on the thickness of the salmon) The salmon should flake easily with a fork when it’s ready. When done change the setting to broil at for 3 minutes.
Nutrition Information
Serving size: 4 oz salmon and 1 cup of veggies Calories: 277 Fat: 14.4 g Carbohydrates: 15.9 g Sugar: 9.9 g Sodium: 66 mg Fiber: 2.5 g Protein: 24.2 g Cholesterol: 50 mg

 

HOISIN LIME GLAZED SALMON WITH MIXED VEGETABLES

HOISIN LIME GLAZED SALMON WITH MIXED VEGETABLES
This hoisin lime glazed salmon with mixed vegetables is the perfect quick and healthy dinner - the salmon and vegetables cook together on the same pan
Cuisine: seafood
Recipe type: Main Dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 and ¼ lbs of salmon fillet, all in one piece
  • 4 cups fresh mixed vegetables, cleaned and cut into pieces (I used bell peppers, green onions, snow peas, corn, carrots and broccoli)
  • Cooking spray
  • Kosher salt and pepper
  • Glaze
  • ½ cup soy sauce
  • ⅓ cup packed brown sugar
  • ¼ cup hoisin sauce
  • a piece of ginger, sliced into 3 pieces
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sesame oil
  • Garnish
  • 1 tablespoon sesame seeds
  • ¼ cup sliced green onions
  • lime wedges for garnish
  • 3 cups steamed rice for serving, if desired
Directions
  1. Combine the soy sauce, brown sugar, hoisin sauce, ginger, garlic, lime juice and sesame oil in a small saucepan; bring to a boil. Once the sauce comes to a boil, lower the heat to medium and simmer for 10 minutes or until sauce has started to thicken. Remove and discard pieces of ginger and set the sauce aside.
  2. Preheat broiler. Line a sheet pan with foil, coat with cooking spray. Place the salmon fillet on one side of the pan; season the salmon with salt and pepper and lightly brush with the hoisin glaze. On the other side of the pan, place the mixed vegetables. Spread the vegetables out into one even layer. Season the vegetables with salt and pepper and spray them with cooking spray.
  3. Place the pan under the broiler - broil for 10-15 minutes or until salmon and vegetables are cooked (mine took 12 minutes). Remove the pan from the oven and brush more glaze over the salmon. Drizzle glaze over the vegetables to taste and then toss to coat. Garnish with sesame seeds, lime wedges and green onions. Serve the salmon and vegetables with steamed rice, with any extra glaze on the side for dipping or drizzling.
Notes
Make Ahead: You can prep all the vegetables and make the rice up to one day in advance.
Freeze It: If you have extra salmon glaze you can freeze it in a resealable bag and use it for another night. Sauce will keep in the freezer for one month.

You can easily divide this recipe in ½ to serve 2 people easily.
Nutrition Information
Serving size: 429 g Calories: 320 Fat: 10.8 Saturated fat: 1.6 Carbohydrates: 28.1 g Sugar: 7 Sodium: 1641 mg Fiber: 9.8 g Protein: 32.9 g Cholesterol: 63 mg

 

Roasted Salmon Baby Potatoes & Carrots (Cuisinart Convection Steam Oven)

 

Roasted Salmon Baby Potatoes & Carrots (Cuisinart Convection Steam Oven)
A quick and delicious one pan meal which comes out of the oven ready to eat in 15 minutes.
Source:
Ingredients
  • Seasoning Mix
  • ½ tsp Basil Leaves
  • ½ tsp Garlic Powder
  • ¼ tsp Oregano Leaves
  • ¼ tsp Rosemary
  • ¼ tsp Kosher Sea Salt
  • ¼ tsp ground pepper
  • The rest
  • 2 tsp olive oil
  • 2 salmon fillets, skin on 4 oz. each
  • 1 lb baby potatoes mixed cut in half
  • 1 lb baby carrots
  • 1 tbsp. sugar
Directions
  1. Mix seasonings in small bowl. Sprinkle 1 tsp over salmon cover and set aside in the fridge.
  2. Micro wave potatoes and carrots until almost done
  3. Sprinkle the oil on the vegetables mix to coat them add the rest of the seasonings mix and sugar mix again.
  4. You could at this point cover and put in fridge with salmon until ready to eat.
  5. Place the salmon and vegetables on the foil wrapped baking sheet. Put in the Cuisinart Convection Steam oven with the rack in the lowest position. Set to bake steam at 450° F for 15 minutes
Notes
You could use different root vegetables with this. I used Baby Choy but did not precook like you would with root vegetables and it was very good.

Toasted Sesame Ginger Salmon

Toasted Sesame Ginger Salmon
A quick way to eat salmon. Pop it in a quick marinade, broiled until crispy, and topped with a sweet, gingery glaze. Serve it with coconut rice and you've got yourself an easy dinner for two.
Serves: 2
Ingredients
  • For the salmon:
  • 2 (6-ounce) skin-on salmon fillets, preferably wild
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon soy sauce
  • 1 large garlic clove, grated
  • ½ tablespoon freshly grated ginger root
  • Kosher salt and black pepper
  • 1 tablespoon Sesame seeds
  • 2 Sliced green onions
  • For the glaze
  • 2 tablespoons honey
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon soy sauce
  • ¼ teaspoon freshly grated ginger root
  • ¼ teaspoon sesame seeds
Directions
  1. Wash salmon and thoroughly pat dry.
  2. Whisk together the olive oil, toasted sesame oil, rice vinegar, brown sugar, soy sauce, garlic, and ginger in a small baking dish. Place the salmon in the dish, and turn to coat. Cover, and refrigerate for 30 minutes.
  3. While the salmon is marinating, preheat the broiler to high, and adjust the oven rack to the middle position. Line a small baking sheet with aluminum foil, and place a metal cooling rack on top. Set aside.
  4. In a small bowl, whisk together the ingredients for the glaze. Cover, and set aside until ready to use.
  5. After the salmon has marinated, place it directly on the wire rack, skin side down. Sprinkle with kosher salt and black pepper. Broil for 10-12 minutes, or until it flakes easily with a fork. Adjust cooking time as necessary, depending on the thickness of your salmon - mine was about an inch at its thickest point.
  6. Serve salmon immediately with the glaze, green onions, and a sprinkling of sesame seeds. Serve with rice, if desired.
Notes
Ensure you do not place the oven rack to close to the broiler as the marinade is oil based and it will splatter and you do not want to splatter the on broiler coils.
You may want to double the glaze if you like a lot of glaze,

 

Marinades & Recipes for Fish

Toasted Sesame Ginger SalmonToasted Sesame Ginger Salmon

abitchinkitchen.blogspot.com

MARINADE: olive oil + toasted sesame oil + rice vinegar + brown sugar + soy sauce + garlic + ginger + at least 10 minutes

Get the recipe

 

 

 

 

Miso-Glazed Tuna KebabsMiso-Glazed Tuna Kebabs

gourmet.com

MARINADE: miso + mirin + sugar + water + mayonnaise + 1 hour
Get the recipe.

 

Planked Salmon with Coconut RicePlanked Salmon with Coconut Rice

epicurious.com

MARINADE: maple syrup + Dijon mustard + soy sauce + lime juice + at least 10 minutes

Get the recipe

 

marinateRecipeGrilled Fish TacosGrilled Fish Tacos

gourmet.com

MARINADE: lime juice + cilantro + oil + salt + 15 minutes

Get the recipe

 

GrillemarinateRecipeGrilled Salmon with Strawberry-Avocado Salsad Salmon with Strawberry-Avocado Salsa

jasonandshawnda.com

MARINADE: orange juice/zest + lime juice + salt + pepper + garlic + chili powder + cumin + cilantro + olive oil + 30 minutes

Get the recipe

marinateRecipeSteamed Fish with Chickpeas and CurrantsSteamed Fish with Chickpeas and Currants

chow.com

MARINADE: oil + cumin + cinnamon + sumac + 30 minutes

Get the recipe

 

 

marinateRecipeMiso-Glazed Salmon Steaks

Miso-Glazed Salmon Steaks

bonappetit.com

MARINADE: miso + mirin + vinegar + ginger + sesame oil + 30 minutes

Get the recipe.

 

 

 

 

Soy-Maple Salmon and Cauliflower with Cranberries & Pistachios

Soy-Maple Salmon and Cauliflower with Cranberries & Pistachios
Tasty Elegant and Easy
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Marinade
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh orange juice
  • 2 cloves garlic, smashed
  • 2 tablespoons water
  • 4 5 -ounce skinless center-cut salmon fillets (preferably wild)
  • Side dish
  • 4 cups cauliflower florets (from 1 small head)
  • ¼ cup fat-free low-sodium chicken broth (or use water)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove smashed
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped pistachios or almonds
  • 1 teaspoon grated orange zest
  • 2 tablespoons chopped fresh parsley
Directions
  1. Preheat the oven to 400 degrees F. Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 30 minutes.
  2. Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes.
  3. Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.
  4. Meanwhile, heat the olive oil and remaining garlic clove in a large skillet over medium-high heat; cook, breaking up the garlic with a spoon, until softened, about 2 minutes. Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, ¼ teaspoon salt, and pepper to taste and stir to heat through. Serve with the fish.

 

Pistachio Crusted Roasted Salmon

Pistachio Crusted Roasted Salmon
The taste is phenomenal - packed with flavor
Source:
Serves: 8
Cook time: 
Total time: 
Ingredients
  • 8 salmon fillets
  • Marinade:
  • ¼ cup of oil
  • ¼ cup of pure maple syrup
  • 2 cloves of garlic minced
  • 2 tbsp. soya sauce
  • 2 tsp minced fresh ginger
  • black pepper
  • Finely chopped salt & pepper pistachios for topping
Directions
  1. In a flat glass baking dish mix the oil, maple syrup, garlic, soya sauce, ginger. Add the salmon and marinate overnight
  2. Preheat oven to 400F (200C). Line a baking sheet with foil and spray with oil. Place fillets on foil and sprinkle with salt and pepper. Bake for 30 minutes
  3. Remove from oven and gently press the pistachios onto the salmon.
Notes
A larger fillet of Salmon can be cut to 8 pieces

 

Crispy Coconut Kale with Roasted Salmon and Coconut Rice

Crispy Coconut Kale with Roasted Salmon and Coconut Rice
This dish is a great balance of sweet and spicy. The Roasted kale has crispy edges which is the perfect contrast to the melt in your mouth sweet potatoes
Source:
Serves: 4
Ingredients
  • 1 cup jasmine rice, uncooked
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon sea salt
  • ⅓ cup coconut oil, melted
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons coconut aminos** (or tamari**)
  • 1 tablespoon Sriracha
  • 3 sweet potatoes, cubed
  • 1 teaspoon paprika
  • 1 tablespoon coconut oil, melted
  • 1 bunch lacinato** kale, ribs removed and sliced into strips
  • 1 cup unsweetened coconut flakes
  • 1 to 1 ½ pound salmon, sliced into 4 fillets
Directions
  1. Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve (it will stay warm for up to an hour).
  2. While the rice is cooking, heat oven to 400° F. In a lidded jar, combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha. Seal the jar and shake vigorously until emulsified.
  3. Place the sweet potatoes on a baking sheet. Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake for 30 minutes or until tender.
  4. Place kale and coconut flakes on a baking sheet. Drizzle with about ⅔ of the dressing. Toss until well coated.
  5. Drizzle salmon with 1 to 2 tablespoons of the remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato's baking time, or until cooked through, being careful not to let the kale burn.
  6. Remove sweet potatoes, salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing. Devour!
Notes
Coconut Aminos Coconut Aminos: is frequently used in place of soy sauce in Paleo cooking. Coconut Aminos are made from the coconut sap and natural sea salt. They contain 17 amino acids and a small amount of B vitamins. You can use Coconut Aminos in place of soy sauce in your favorite dressings, sauces, or marinades.




TamariTamari: is really a class of soy sauce that's made with no (or little) wheat and a greater concentration of soybeans.. Japanese tamari is thicker, richer, and less salty than most soy sauce. The flavor tends to be smoother. Tamari


Lacinato Kale Lacinato Kale: Also known as Dinosaur Kale, Black Kale or Tuscan Kale. It has dark greenish-blue leaves with a bumpy texture that makes it easily identifiable compared to other smoother Kale varieties. The leaves of Lacinato Kale are easy to strip from the thick, white stalks and their cabbage-like earthy flavor is great in soups or even raw in salads.

 

Asian Salmon with Mushrooms and Bok Choy (with Cuisinart Convection steaming oven directions)

Asian Salmon with Mushrooms and Bok Choy (Cuisinart Convection steaming oven directions included)
This Asian-inspired salmon is ready in just thirty minutes. A simple marinade of soy, Japanese rice wine, fresh garlic and ginger gives the roasted fish and vegetables a complex flavor you’ll love and want make again
Source:
Serves: 4
Ingredients
  • 1 tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • 1 tbsp. Ketjap Manis (Indonesian soy sauce) or dark soy sauce
  • 4 salmon fillets, each about 5½ oz(150 g)
  • 1 tbsp. Mirin (Japanese rice wine)
  • 2 Bok Choy, quartered lengthwise
  • 2 in (5 cm) piece of fresh ginger, peeled and finely chopped
  • 7 oz. (200 g) Mushrooms, halved if large
  • 2 garlic cloves, finely chopped
Directions
  1. Preheat the oven to 400 F (200 C). Combine the olive oil, soy sauce, mirin, ginger, and garlic in a small bowl, and mix together well. Season with salt and pepper.
  2. Put the salmon, Bok Choy, and Mushrooms in a roasting pan, then drizzle with the oil mixture and coat well. Put into the oven to roast for 20-25 minutes or until the salmon is cooked through. Serve with rice.
  3. For the Cuisinart Convection Steaming Oven place baking pan on middle rack. Put the vegetables in pan with the Bok Choy in the middle and mushrooms on outside. Place the Salmon on top of the Bok Choy. Set Oven to Bake Steam at 450 F for 15 to 20 minutes.
Notes
If you can't get hold of Mirin (Japanese rice wine), use dry sherry or omit altogether.
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