It has been a while since I have made salmon, so today I wanted to make sure I made a recipe that was special and unique. This glazed bourbon orange salmon turned out to be even more delicious than I thought it would. My family really enjoyed every bite of it.

The orange bourbon sauce is what makes this recipe top notch. It is a sauce that you can use with any type of protein, such as tuna, sea bass, sword fish or chicken. All would work wonderfully.

Brown rice and broccoli were the perfect choice to serve with the salmon. The sauce soaks into the rice, giving it the same flavor. All in all, the perfect combination.

One of the great things about this recipe is that you can make the orange bourbon sauce in advance and store in the refrigerator. You can even store the sauce in the freezer. Then, the only thing you have to do is cook the salmon for 2-3 minutes on each side and glaze it with the sauce for a last minute meal. It is the perfect quick and healthy dinner for the family.

For the sauce, in order to get the intense, natural orange flavor I used Florida’s Natural^® Brand Orange Juice, which is made from 100 percent real Florida oranges—no artificial flavors or ingredients. Florida’s Natural is exclusively Florida-grown and American-made, grown by five generations of Florida families.

If you are looking for an easy, tasty and different take to your salmon recipes, I encourage you to try this glazed bourbon orange salmon. From start to finish, it will take just about 15 minutes. If you prepare the bourbon orange sauce in advance it will take just about 10 minutes. A win-win for those with busy schedules who are always on the go.

If you try this recipe, let me know. I am sure you will not be disappointed.

Enjoy!

Glazed bourbon orange salmon

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 3 tbsp olive oil
• 6 fresh salmon fillets
• Pinch Celtic salt
• Ground pepper to taste

Bourbon Orange Sauce

• 1 cup Florida's Natural orange juice
• 1/4 cup honey
• 3 tbsp maple bourbon, or 2 tbsp bourbon 1 tbsp maple syrup
• 1 tsp arrowroot powder, or cornstarch

Directions:

In a small sauce pan, add the sauce ingredients and combine. Cook over medium to low heat for about 3 minutes, or until thickened. Set aside.

With a paper towel dry-pad the salmon fillets. Sprinkle Celtic salt and ground pepper over the salmon.

In a large cast iron skillet, over medium to high heat, add the olive oil. When the oil is shimmering, add the salmon fillets, skin side down. Cook for 2-3 minutes. Turn the salmon over and after 1 minute, add the orange sauce.

Let the sauce reduce further, cooking the salmon for 1 more minute. Remove from heat and serve the salmon over brown rice or quinoa and fresh veggies, drizzling the sauce from the pan over the salmon and rice.

The post Glazed bourbon orange salmon appeared first on Eat Good 4 Life.

I have never eaten such a thing until I visited my high school friend in Madrid, Spain that I didn’t see for 7 years.

Her husband is a really good cook and he came up with this baked salmon pockets with veggies since we need it to eat something fast and healthy.  This is a recipe they enjoy often using different types of fish, veggies and herbs. I think this recipe is just genius because not only this is super simple, healthy and fast to put together but there is pretty much no dishes to clean after wards. What a win win situation.

It was nice to see my friends again after so long, meet their beautiful kids and enjoy really good food.

Anyhow, we are still in Spain, North Spain that is. Me and my husband visited England last week, and after being there last almost 10 years ago it was nice to visit many of the landmarks with my hubby.

One of my favorite places was Borough Market. Holly smokes, it was food overload. I couldn’t stop taking pictures. This is one of my favorite farmer’s market ever. I wish I could come here every week. Oh well, at least I was able to visit :-) Below are some of the pictures I took. I got inspired in so many ways, I just don’t know when I am going to have time to cook and bake everything I have on my mind.

Well, I live you with this amazing recipe that is simple, tasty, fast and super healthy. Use any veggies and herbs of your choice and let me know how it turned out for you.

Enjoy!

Make sure you add thin slices of potatoes previously cooked in the microwave for 3-5 minutes depending on how powerful your microwave is. On the right picture you can see the salmon right before forming a tight pocket to be baked. You may add any veggies of your choice as well.

Here you can see the salmon pockets already done. When you see that they have puffed they are done. In my case it took about 25 minutes at 350F.

I truly don’t have the greatest pictures for this post but you get the point. This one shows the salmon already cooked. It took about 25 minutes. A super meal on my book with hardly any work.

Baked salmon pockets with veggies

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20-30 minutes

Ingredients:

• 4-6 wild salmon fillets, fresh or frozen previously thawed
• 1 green pepper, julienne
• 1 carrot, sliced
• 1 zucchini, sliced into disks
• 2 potatoes, sliced into disks
• 1-2 tsp dill
• 1 tsp black pepper
• 1 tsp Celtic salt
• 4-6 tsp olive oil

 

Directions:

Preheat oven to 350F.

Sliced and prepared your veggies and set aside. Place potatoes in a microwave safe bowl and microwave for 3 minutes. Set aside.

Cut a piece of aluminum foil big enough to fold over and tent each individual fillet. Spray or drizzle a teaspoon of olive oil over each foil piece before placing the potatoes over it so that they don't stick after it bakes. Place two potato slices on each foil piece and place salmon on top. Arrange the veggies over the salmon and sprinkle some dill, pepper and salt over each salmon filet. You may use other veggies if you like.

Close the pockets making sure all sides are tight, no air must scape while the salmon is baking. Bake for 20-25 minutes or until the pocket begins to inflate. At this stage the salmon should be done. I baked mine for 25 minutes because I had 6 in total.

Serve while still warm. Be careful when opening the pockets.  The vapor will release and you can burn yourself easily.

Nutrition facts calculated based on the recipe giving 4 servings.

The post Baked salmon pockets with veggies appeared first on Eat Good 4 Life.

I find that a lot of people don’t like anchovies. However, in this dish the anchovies disintegrate and give the veggie mixture a nice salty taste, like as though you are using a really high quality salt or something!! Try it at least once and you would see what I mean. My kids ate it so I guess the anchovy taste couldn’t be that bad!!

Jamie Oliver is my ultimate favorite chef in the entire world. Not only because of his super cute accent, and outgoing personality, but because of his easy and versatile style in the kitchen. I love the fact that he concentrates on cooking simple, tasty and healthy dishes that can be recreated by anyone. No fancy techniques, equipment or ingredients of any kind, my kind of cooking!!

…and lets not forget what he has been trying to do here for the longest time. He started his healthy food journey in the U.K and ventured to try it here in the US. Where a better place than here really? After all, the US, believe it or not, EAT THE CHEAPEST FOOD IN THE WORLD. This is a fact. I am not making this up!!

Anyhow, let me end it here because I could go on forever talking about this subject.

This fish recipe is one of my ultimate favorite meals. It is tasty, simple and super nutritious so I hope you get to try it sometime soon.

Enjoy!!

Here you can see some of the ingredients that were ready. The beans were being steamed on a pot :-) but you get the point right? I actually used Thai basil which is what I had on had.

So you put all of the ingredients in a baking tray and you are good to go. Next time I will use foil paper to wrap the baking trays in with, this way I won’t have to clean all of the mess. It really got messy!!

….and here you can see the final result. In just about 12 baking minutes I had a super duper dinner for 5 people.

This is one of my favorite fish recipes ever. Why haven’t I posted this before? NO IDEA, but now I have :-) and you should truly give it a go because this is just sensational.

Jamie Oliver's tray baked salmond with veggies

Yield: 5 servings

Ingredients:

1 lb fresh green beans
10 oz small cherry tomatoes
6 oz can black olives, chopped
4 tablespoons olive oil
2 2 oz cans anchovy fillets
5 thick salmon fillet steaks, with or without skin
2 lemons
1 handful fresh basil.

Directions:

Preheat oven to 500F. Tail the green beans, blanch them until tender in boiling water, and drain. Put them a large mixing bowl with the cherry tomatoes, basil and the olives. Toss in the olive oil.

Give the salmon fillets a quick wash and pat dry with kitchen paper towels. Place salmon at one end of a roasting tray or baking pan. Squeeze the juice of 1/2 a lemon over the fillets on both sides and season with salt and pepper. Drizzle a little olive oil over the top.

Toss the green bean mixture on the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 12-15 minutes. Remove from the oven and serve with lemon quarters.

Nutrition facts calculated based on the recipe giving 5 servings. This is high in selenium, niacin, vitamin B12, and B6

The post Jamie Oliver’s tray baked salmon with veggies appeared first on Eat Good 4 Life.

This is what I came up with after making the basil humus. I had some feta cheese, pesto and salmon cans in my pantry, plus other ingredients, so I though of making this combination and voila. Pretty good right? or at least we though so :-)

You can use any other type of humus and also tuna if you prefer. Any other type of cheese or just simply make your own combination. This was an easy fix, yet nutritious and delicious.

Enjoy!

Basil Humus and Pesto Salmon Sandwiches

Miryam's original recipe

Yield: 4 sandwiches

Ingredients:

2 whole wheat baguettes
2 cups basil humus
3 cans salmon
4 tablespoons pesto
4 tablespoons mayonnaise
4 eggs, boiled
Sriracha sauce, any other hot sauce will do
1 cup feta cheese

Directions:

In a bowl mix salmon, pesto, mayo and eggs. Cut the baguettes length wise and place some humus followed by the salmon mixture and cheese. Place some hot sauce on each slice if you desire and serve.

The post Basil Humus and Pesto Salmon Sandwiches appeared first on Eat Good 4 Life.