Those of you who have been paying attention may recall a post about how I made this and sent my entire family outside coughing and gasping--apparently the spices were a bit too much in the cooking process. I also added a lovely smoke haze to the entire downstairs. That said, it was a lovely evening and we should have been outside anyway, and the dinner turned out to be delicious. Once the smoke cleared and we came back inside, we added this recipe to the (say it with me now, people!) Make Again pile. Seriously--it wasn't overpowering at all when we plated and ate it. It must have been the spices getting into the air while it was on the stove that did it!?
What You'll Need:
3 teaspoons cumin
3 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground black pepper, to taste
4 (4-ounce) salmon fillets, skin removed*
2 teaspoons canola oil
What You'll Do:
In a small bowl combine all the ingredients except the salmon.
Coat the salmon fillets evenly on both sides with the spice mixture, pressing the mixture in so it sticks.
Heat the oil in a large heavy preferably nonstick skillet over high heat.
Add the salmon and cook until blackened on one side, about 4 minutes.
Carefully turn the fillets and continue cooking until the other side is blackened and the salmon is tender, flaky, but not overcooked, about another 4 minutes.
*I had skin on filets and it worked fine; I only coated the one side with the rub, and when the filets were done, the skin was easily pulled away...trust me, there was no loss of flavor, either!
We served this over a yummy salad and, of course, sauteed zukes as well. I mean, come on...when you have a pile on your counter, you've gotta use those puppies often. And we do. Mmm!
This stuff is good, easy and travels well. I know this because my gem of a hubby packed a container of it for me last week so I could eat dinner during Abby's soccer clinic. Awe. Isn't he thoughtful? Yes. Yes he is!
What You'll Need:
1 and 1/2 cups cooked quinoa (again I sing the praises of the steam in the bag stuff!)
2 Tablespoons olive oil
1 pound skinless boneless chicken breast, chopped into 1-inch pieces
2 cloves roasted garlic, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon salt
2 large oranges, peeled and segmented
1 ripe avocado, peeled and cubed
Dressing
What You'll Do:
Cook quinoa according to package directions. Transfer cooked quinoa to a large bowl and let cool.
Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil.
Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa.
Stir to combine. Set aside.
For the dressing:
Whisk all of the dressing ingredients together.
Pour over salad and toss to coat everything evenly.
Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
2 Tablespoons olive oil
1 pound skinless boneless chicken breast, chopped into 1-inch pieces
2 cloves roasted garlic, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon salt
2 large oranges, peeled and segmented
1 ripe avocado, peeled and cubed
Dressing
1/4 cup fresh lime juice
1/3 cup chopped fresh cilantro (packed)
1 Tablespoon fresh orange juice
1 Tablespoon olive oil
1 Tablespoon honey
What You'll Do:Cook quinoa according to package directions. Transfer cooked quinoa to a large bowl and let cool.
Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil.
Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa.
Stir to combine. Set aside.
For the dressing:
Whisk all of the dressing ingredients together.
Pour over salad and toss to coat everything evenly.
Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Make ahead tip: This is a perfect recipe to make ahead of time because the flavors taste amazing by day 2. Simply prepare through step 3, cover tightly, and refrigerate overnight.
Super easy, yummy and whoa the protein. It was light and fresh, but I was definitely full. A really great summer meal, and it's also a great picnic dish...no mayo to worry about!
I told you I'd get right to the point. And I did. So there you have it. Two of the meals that hit our table last week. Happy to share...and happy to hear what's hitting your table this week. Share with me!
