Showing posts with label cooking for two. Show all posts

Garlic Butter Salmon & Broccoli for two

Thursday, 5 March 2020

I am really excited to share this one pan sheet pan supper for two with you today for Garlic Butter Salmon & Broccoli! Salmon and broccoli are perfect partners.

So are salmon and garlic! Put the three together and you have a really delicious entree that everyone will love. It is perfectly sized for two but you can very easily multiply the amounts to serve more!

Best of all th whole thing bakes on one baking sheet, which, if you line it with aluminium foil, makes for a really no fuss no muss supper option!

I did bake some sweet potatoes to have with it as well, which makes this a Triple Super-food Supper option!

Roasting sweet potatoes is so easy. I just wash them well, dry and pop them onto a baking sheet and into a hot oven. They are usually done in about 35 to 40 minutes, depending on their size.

Simply cut in half, scoop out the flesh and mash. Nothing else needed. They taste fabulous all on their own. Roasting sweet potatoes in the skin and then mashing them makes for one very tasty side dish!

I used some lovely salmon fillets in the freezer that we had gotten from Seafresh. Their fish is so amazing. I have never had any fish from them that I didn't like.

Its frozen fresh at the source and so it is the freshest fish that you can find. Their salmon fillets are absolutely gorgeous. Boneless and skinless and individually frozen so that you can take out as many or as few as you want to cook.

Sourced from the clear cold waters of Scotland and the Farroe Islands, they are centre cuts, cut from the thicker mid-section of the salmon, rather than the tail.

Fish cuts from closer to the tail are a lot "fishier" if you know what I mean. Stronger in flavour. I much prefer the higher quality centre cuts.

I always like to wipe my fish and pat it dry with paper towels before I use it. I didn't need to oil my foil either, as I used Bacofoil which is non-stick.

Just pop those fillets onto the foil lined baking sheet.

A mixture of a small amount of butter, some fresh garlic, a bit of brown sugar and dried herbs makes up the garlic butter.

There is only 3 TBS of butter used between the fish and the vegetables, so spread out that isn't overly bad, plus I did not use any butter in my sweet potatoes.

This is the perfect low carb entree and great for diabetics. High in fibre, low in carbs and salt. You only add as much salt as you want to add.

There is plenty of garlic herbaciousness going on there that you don't need to use a lot of salt.

Salmon is a favorite choice when it comes to choosing to eat healthy, because it contains significant amounts of essential omega-3 fatty acids , which support heart and eye health .

This heart-healthy fish boasts a boatload of other nutrients, as well.

Broccoli has long been touted as one of the healthiest veggies because of its nutritional makeup.

This wonderful vegetable is loaded with fiber, antioxidants to fight cancer, and vitamin C to aid in iron absorption.

Sweet potatoes are loaded with beta-carotene which functions at a powerful anti-oxident as well as being a rich source of Vitamin A.

Put these three things together and you are scoring a "Hat-trick" of some of the best nutrition around! Plus they taste fabulous together. You can't go wrong!

Garlic Butter Salmon & Broccoli for Two

Yield: 2

Author: Marie Rayner

Perfectly baked and flavoured. Moist and delicious salmon with crispy tender broccoli, all baked together on one baking sheet.

ingredients:

You will need:

2 boneless, skinless, salmon filets
1 small head of broccoli, washed, trimmed and broken into florets (about 2 cups)

For the garlic butter:

2 cloves of garlic, peeled and minced
3 TBS butter, melted
1/2 TBS soft light brown sugar, packed
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary
salt and black pepper to taste
1/2 lemon, divided in half

instructions:

How to cook Garlic Butter Salmon & Broccoli for Two

Preheat the oven to 200*C/400*F/gas mark 6. LIne a baking tray with aluminium foil and spray lightly with some non-stick cooking spray. Pat the salmon dry and then arrange on the baking sheet. Scatter the broccoli florets around the salmon on the sheet.
Whisk together the melted butter, brown sugar, oregano, thyme, and rose mary. Drizzle this mixture over the salmon and the vegetables. Take one lemon quarter and squeee it over the fish. Season all to taste with salt and pepper.
Bake in the preheated oven for 12 to 15 minutes until the salmon flakes easily with a fork, and the broccoli is crispy tender.
Divide the salmon and vegetables between two heated dinner plates and serve hot with the remaining lemon for squeezing over top.

NOTES:

If you don't like your broccoli really crispy tender, you can blanche it in some boiling water for 2 minutes before using.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

Created using The Recipes Generator

As with any fish dish, quality speaks for itself. When you are starting with really good fish, you really don't or shouldnt' have to do very much to it to get the best from it.

The Salmon fillets from Seafresh are beautiful. I think they are the best I have ever eaten and that says a lot! If you are looking for quality fish at a great price with a fabulous delivery service

I can't recommend Seafresh highly enough! Their product, delivery service, packaging and customer service are exemplary in my opinion and so is this recipe!!

A few things about Seafresh:

Same Day dispatch on orders received before 1 PM.
All packages are carefully hand packed.
Free delivery on orders above £50, £8 on orders below that amount.
Responsibly and sustainably sourced.
Air Blast Frozen at source within 4 hours of being caught.
Wide variety to choose from.

Do check them out on their website to find out more.
Follow them on Facebook, Twitter and Instagram.

Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.

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Garlic Butter Salmon & Broccoli for two

BBQ Flat Chicken Tacos for Two

Thursday, 27 February 2020

I am sitting here as I write this and I am trying to think back to when I first tasted Mexican Food. (Not that this recipe is very Mexican by any stretch of the imagination.)

I think it was when I had moved to London, Ontario and we discovered a restaurant called Chi Chi's. I believe it was a chain restaurant.

We used to go there every now and then and treat ourselves to Chimichangas and fahitas, and yes, (at that time) margaritas. I liked the strawberry ones. They were so yummy.

The Fajitas were probably not overly loaded with fat and calories but those Chimichangas could probably be considered heart attack specials.

But we were young and did not think of such things. They fed you hot tortilla chips and salsa while you waited for your order.

If it was your birthday they would don Sombreros and come and sing Happy Birthday to you at your table. Horror of all horrors.

As a person who did not and does not like to be the centre of attention, this was a fate worse than death.

My sister taught me how to make Nachos. I learned how to make Enchiladas from an old Sunset cookery book. My love of all things Tex Mex was born.

Up to that point the only thing even remotely resembling Tex Mes in my experience was my mother's Chili Con Carne and she got that recipe from off a can of tomato soup. Not exactly authentic, lol.

Of course when you have five growing and hungry children, it can get to be rather expensive to eat out and so you learn to make things you like at home and that is what I did.

I think I got rather good at making Enchiladas and Nachos, Tacos and Chili.

These Flat Chicken Tacos resemble real tacos only in the sense that they are served with flour tortillas. We like soft tacos in this house.

You can eat them flat with knife and fork (my husband's preference) or folded up like a real taco. (My bohemian preferral!)

I simply toast some six inch soft flour tortillas over my gas burners until blistered and blackened on the edges and then I top them with shredded poached chicken that I have mixed with my own special sauce.

My sauce is tangy and smoky and spicy. I add some heat by using Spanish smoked paprika, this also adds a smoky touch . . . I do use tomato ketchup. It works well.

I add brown sugar, cider vinegar, Worcestershire sauce and mustard. I use Dijon, but you use whatever kind of mustard you like.

I add a full teaspoon of Green Tabasco sauce. Oh, I simply adore Green Tabasco sauce. I could eat it with a spoon.

Its not quite as hot as the regular one and has a green chili flavour.

I use a bit of seasoning and some garlic powder. This gets cooked for a short time to really meld the flavours and then I stir it into the poached and shredded chicken.

The chicken then gets piled onto the tortillas, topped with a four cheese blend, sprinkled with red onions and baked until the chicken is hot and the cheese has melted.

You don't want them to brown. You want the tortillas to stay fairly pliable. Served hot with your favourite toppings, they are really quite delicious.

Today I accompanied them with a quick slaw that I threw together by grating a carrot, shredding a head of baby gem lettuce, and hand shredding a bit of red cabbage.

This I dressed with a mix of Mayonnaise, Ranch dressing, a squirt of Lime juice and a pinch of sugar. It was quite yummy if I don't say so myself, and I know I just did!