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Red Beans and Rice Soup

Red Beans and Rice Soup

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Yield: 4 (makes 5 to 6 cups)

adapted from WaPo

It features red beans and rice, of course, but also vegetables, broth and smoked turkey kielbasa. In other words, it’s a complete meal in one pot, plus it’s a great thing to cook when you want to eat well for a few meals without doing extra work.
Note: Divided in half so it only make servings for 4. Also increased the kielbasa to a whole package. Using andouille sausage would be a great change.
Prep: 20 Cook: 45 to 75

  • 1TBS olive oil
  • 14oz smoked turkey kielbasa or andouille sausage, diced
  • 1medium yellow onion, chopped
  • 2cup celery, diced
  • 1cup red bell pepper, diced
  • 2cloves garlic, minced or finely grated
  • 1tsp packed dark brown sugar
  • 1tsp fresh thyme leaves
  • 1bay leaf
  • ½tsp salt
  • 1TBS apple cider vinegar
  • 4cups chicken broth, plus more as needed
  • 215-oz cans canned red beans, drained and rinsed
  • 1cup uncooked basmati or jasmine rice
  • salt and black pepper to taste
  • chopped scallions, for garnish
  • crusty boule, for serving

In a large soup pot, heat the oil over medium heat until shimmering.

Add the kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes.

Add the onion, celery, bell pepper, garlic, brown sugar, thyme, bay leaf and ½ tsp salt and cook, stirring constantly, until softened and aromatic, 3 to 4 minutes.

Add the vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pot, then add the broth, beans and rice.

Cook, uncovered, at a gentle simmer until the rice is cooked through, 30 to 45 minutes, adding more broth if the soup seems too thick.

Season with salt and pepper to taste and discard the bay leaves.

Serve hot, garnished with scallions and a some nice bread.

Storage: Refrigerate for up to 4 days or freeze for up to 3 months.

Marry Me Chicken

Marry Me Chicken

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Yield: 2

Jean-Pierre

Originally created by the editorial staff at Delish, its popularity is undeniable. This dish has become a beloved favorite for romantic dinners and special occasions, proving that sometimes, the way to someone’s heart truly is through their stomach.
This dish is as delightful as its name suggests, combining tender chicken with a creamy and flavorful sauce that’s rich with tomatoes, spinach, basil, and a touch of Dijon mustard.
Note: Hmm, not impressed. I didn’t mix parmesan into the sauce, but added it at serving and it made the sauce VERY salty. Also I left the red chili pepper flakes out and added to my serving.

For the chicken:

  • 1lb chicken breast, halved
  • 2TBS garlic olive oil or clarified butter
  • salt and pepper, to taste
  • 1TBS butter
  • ½cup sun-dried tomatoes, finely chopped
  • 1TBS tomato paste
  • 1TBS garlic, minced
  • ½-¾cup chicken stock
  • 12fresh basil leaves
  • 1tsp dried oregano
  • 1tsp red chili pepper flakes
  • 12fresh basil leaves, plus more for chiffonade
  • 1cup spinach leaves
  • zest of 1 lemon
  • ½cup heavy cream
  • 1TBS Dijon mustard
  • ½cup parmesan cheese, grated (optional)
  • 1TBS butter for finish

For the barley side:

  • 1cup quick barley
  • 2cups chicken stock
  • 2TBS butter
  • ½red bell pepper, finely diced
  • 2TBS parmesan Reggiano, grated
  • 1TBS parsley chopped and a few basil leaves if you have them


Prepare the chicken:

Season halved and butterflied chicken breasts with salt and pepper.

In a large fry pan, heat garlic olive oil or clarified butter over medium-high heat until it reaches 365°F. Add the chicken and place a splatter shield on top of pan.

Sauté chicken until golden-brown on both sides. Remove and set aside.

In the same frying pan, add butter. sun-dried tomatoes, stirring for a minute. Add tomato paste and cook for a minute to caramelize the paste slightly.

Add the garlic and when fragrant, add chicken stock to deglaze the pan.

Tear half of the leaves of basil and reserve the rest for chiffonade at the end. Add oregano, chili flakes (you can add to individual plates if some are spice adverse), lemon zest, and spinach leaves, allowing them to wilt slightly in the sauce.

Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce thickens. Add Dijon mustard and basil leaves, stirring to combine.

Return chicken to the skillet, spooning sauce over the breasts. Let simmer gently for 5 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce. 

Remove from the heat and mix in 2 TBS butter.

Prepare the barley side:

Cook quick barley in chicken stock according to package instructions. Stir in butter, diced red bell pepper, parsley, and a few basil leaves if you have them. Serve with additional Parmesan cheese, if desired.

Plate:

Use an ice cream scoop to place one scoop of barley on the plate. Place a chicken breast leaning on the barley. Top with sauce.

Note:

Sauce Consistency: The key to the perfect Marry Me Chicken is in the sauce. Aim for a creamy, velvety texture that’s neither too thick nor too thin. If your sauce is too runny, let it simmer a bit longer. If it’s too thick, a splash of chicken stock can thin it out. Remember, the sauce should coat the back of a spoon nicely.

For an extra burst of flavor: add a splash of white wine to the sauce before adding the cream. The acidity of the wine will cut through the richness of the sauce, adding an extra layer of complexity to the dish. Just make sure to let the wine reduce by half to cook off the alcohol and concentrate the flavors.
Think Creamy Polenta, Buttery Mashed Potatoes, or even a simple side of Aromatic Rice. Today we are making this amazing dish with a delicious Barley Risotto.
As for side dishes:  Marry Me Chicken pairs wonderfully with a variety of vegetables. A side of Buttery Asparagus Tips, Brussels Sprouts, or a light, citrusy salad can balance the richness of the sauce. For wine enthusiasts, a glass of crisp Chardonnay or a light-bodied Pinot Noir complements the creamy sauce and enhances the overall dining experience.

Corned Beef and Cabbage (IP)

Corned Beef and Cabbage (IP)

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Yield: 6

Spruce Eats

The Instant Pot pressure cooker is a fast and easy way to make a complete corned beef and cabbage meal. The beef cooks in less than 90 minutes and the vegetables take only two minutes. Be sure to allow extra time for the cooker to come to high pressure—about 15 minutes for the beef and 10 to 15 minutes for the vegetables—along with an extra 15 minutes of pressure release time. If you simmered the same cut of corned beef on the stovetop, it would take about 3½ to 4 hours to make it perfectly tender. Not only do you save time; you save energy.
Cook: 87 Pressure Build/Release: 30 Total: 2 hrs 15 mins

  • 4lb corned beef, preferably flat cut
  • 1medium onion
  • 2TBS mixed pickling spices
  • 2bay leaves
  • 4cups water
  • 1½lb potatoes, red-skinned or fingerlings
  • 1lb carrots
  • 1head cabbage

For garnish and serving:

  • parsley, for garnish
  • whole-grain or spicy brown mustard,

Peel and slice the onion. Put the onions and corned beef into the Instant Pot. Add the mixed pickling spices and bay leaves, followed by 4 cups of water.

Seal the Instant Pot and set to MANUAL HIGH pressure for 85 minutes.

Meanwhile, scrub and peel the potatoes (or leave them unpeeled) and cut them into 1½-inch to 2-inch pieces. Peel carrots and cut into 3-inch lengths. If the carrots are quite thick, halve them horizontally. Cut the cabbage into six to eight wedges.

When time is up, let the pressure release naturally for 15 minutes, then carefully move the knob to “venting.” Remove the meat to a cutting board and slice thinly. Transfer the meat to a platter and cover with foil to keep warm.

Strain the liquids into a large bowl or gravy separator and skim off any excess fat. Discard solids and return liquids to the Instant Pot. Add the vegetables to the Instant Pot.

Seal the Instant Pot, making sure the venting knob is set to “sealing.” Set the Instant Pot to MANUAL HIGH pressure for 2 minutes.

When time is up, carefully turn the knob to “venting” to release pressure quickly. With a slotted spoon, arrange potatoes and carrots around sliced corned beef. Arrange cabbage wedges in a separate bowl. Garnish corned beef, cabbage, and vegetables with parsley and serve with a spicy brown or whole grain mustard.

Tips:

If you don’t have mixed pickling spices, it’s easy to make it at home. Combine 1 TBS of mustard seeds with 1 tsp of whole allspice berries, about ½ tsp of coriander seeds, ¼ tsp of ground ginger, ¼ tsp of crushed red pepper flakes, and about 1 inch of a cinnamon stick.

Corned beef comes in a few different cuts. The most common corned beef is from the brisket. If you want corned beef that can be neatly sliced, choose the flat cut. For more tender, easy to shred corned beef, choose the point cut. If you prefer a much leaner beef, look for a corned eye of round. You might also choose to do it yourself and cure the beef at home.

Corned beef leftovers offer many creative possibilities. Aside from sandwiches, corned beef makes fantastic hash, delicious casseroles, and tasty soups. Or try something a little different, like these corned beef and cabbage rolls or these crescent roll Reuben bites.

Thighs, Change-Your-Life Chicken

Thighs, Change-Your-Life Chicken

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Yield: 1, multiply to suit your needs

https://www.thelazygeniuscollective.com/blog/change-your-life-chicken

A  great method for sheet-pan chicken thighs. Works with bone-in or boneless skinless thighs and whatever firm vegetables you like.

  • 1-2chicken thighs, bone-in, skin-on per person
  • 2handfuls of vegetables per person using onion, carrot, potato, sweet potato, Brussels sprouts, green beans, asparagus, leek, and cauliflower as desired

Preheat the oven to 500°F. Not a typo. Five hundred.

Line a half-sheet pan with heavy duty foil. The pan needs to hold your vegetables comfortably – not too close together, not too far apart. Heavy duty is less likely to tear, i.e., to get dirty from chicken grease.

Cut your vegetables, and toss with olive oil, more salt than you think you need, and black pepper. These are the sizes to go for: large bite sized. Carrots take the longest, so make those thinner than the rest. Consider cooking speeds with the vegetables you choose.

Green beans don’t need cutting, so those get tossed with the rest. Notice how cozy the vegetables are with each other but that there isn’t more than one layer.

Peel the skin back from the chicken. Generously season both sides of the chicken under the skin with salt and pepper. Fold the skin back over. Pat the chicken skin dry with a wad of paper towels.

Place the chicken skin side up directly on top of the vegetables. The fat from the chicken skin will seep into the vegetables below the thighs, imparting flavor and moisture while the exposed vegetables get a tiny bit charred. It’s a perfect marriage of texture and flavor.

Bake at 500°F for 50 minutes.

If, due to a senior moment, you bought boneless skinless thighs, reduce the time to 30-40 minutes. They’re done when the chicken temperature is over 185°F.

You don’t have to be concerned about the vegetables burning at such a high temperature because they’re nestled closely together. The most you’ll get will be a few crusty edges, and those are delightful.

Serve.

Variations:

Add fresh rosemary or thyme to the vegetables.

Rub the chicken (not the skin) with lemon or orange zest. (Rosemary and orange are a heavenly match.)

Reinvent the meal with different vegetable combinations: onion, potato, carrot; leek and asparagus; onion and sweet potato, green bean, Brussels sprouts, and cauliflower. If you love it, try it. The worst that can happen is it’s not great and you won’t make it again.

Coq Au Vin for Two

Coq Au Vin for Two

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with Steamed Parsley Potatoes and Roasted Carrots

Yield: 2

adapted from ATK

Crisp, browned chicken leg quarters with sautéed mushrooms and shallots. Braised in a rich sauce and finished with a sprinkling of fresh parsley and crispy bacon on top. Served with steamed parsley potatoes and oven roasted carrots.
Prep: 20 Cook: 30 Rest: 10

  • 2(10-oz) chicken leg quarters, trimmed and separated or 6 drum sticks
  • 1tsp table salt, divided
  • ½tsp pepper, divided
  • 2slices bacon, cut into 1-inch pieces
  • extra-virgin olive oil
  • 8oz cremini mushrooms
  • 2shallots, halved through root end
  • 2tsp tomato paste
  • 2garlic cloves, minced
  • 2tsp AP flour
  • 1tsp minced fresh thyme
  • 1cup chicken broth
  • ¼cup dry red wine
  • 12oz baby potatoes
  • 12oz carrots
  • 4TBS butter
  • ¼cup chopped fresh parsley, divided


Prep:
Peel the shallots. Quarter lengthwise if they’re bigger than golf balls, keep the root ends intact to hold them together.
Peel and trim the carrots. Cut on the diagonal 1/2 inch thick.
Trim and quarter the mushrooms.
Pat chicken dry with paper towels and sprinkle with ½ tsp salt and ¼ tsp pepper.

Brown Chicken:
Place chicken skin side down in 10-inch nonstick skillet. Cook chicken over medium-high heat, without moving it, until skin is well browned, 7 to 9 minutes. Transfer chicken to plate, skin side up.

Set a rack on the top shelf of oven and preheat oven to 425°F.

Cook Bacon:
Add bacon to fat left in skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to small paper towel–lined plate, set aside.

Cook Shallots and Mushrooms:
Pour off all but 2 TBS fat from skillet (add enough oil to equal 2 TBS if needed). Heat fat left in skillet over medium heat until shimmering. Add mushrooms, shallots, remaining ½ tsp salt, and remaining ¼ tsp pepper and cook until vegetables are softened and browned, 7 to 9 minutes, stirring occasionally.

Create Sauce:
Stir in tomato paste, garlic, flour, and thyme and cook until fragrant, about 1 minute. Slowly stir in broth and wine and bring to simmer.

Cook Carrots and Potatoes:

Add carrots to a quarter sheet pan and drizzle with oil. Season with salt and pepper. Place on top rack of oven and roast for 20-25 minutes.

Add potatoes to medium sauce pan, cover with water by 1 inch and add a tsp of salt. Bring to a boil and simmer for 12-18 minutes until fork tender.

Braise Chicken:
Nestle chicken, skin side up, into sauce and pour in any accumulated juices from plate. Reduce heat to medium-low, cover, and simmer until chicken registers 200°F, about 20 minutes. Off heat, let chicken rest in skillet, uncovered, for 10 minutes. Season sauce with salt and pepper to taste.

Finish and serve:
Drain potatoes when done and add 4 TBS butter, cover until melted. Add remaining parsley and mix.
Place a spoonful of sauce on each plate and top with chicken quarter. Sprinkle with 1 TBS parsley and bacon. Add potatoes and roast carrots to plate. Serve remaining sauce on the side.

Shrimp Pasta Primavera

Shrimp Pasta Primavera

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with Lemon Parm Sauce, Bell Pepper, Zucchini & Peas

Yield: 2

Al dente penne pasta, green peas, and roasted bell pepper and zucchini, all tossed in a creamy sauce that’s seasoned with lemon juice and aromatic with Italian herbs, then showered with grated Parmesan.
Prep: 10 Cook: 30

  • 1red bell pepper
  • 1lemon
  • 4oz cream sauce base
  • 4oz peas
  • 1zucchini
  • 2scallions
  • 10oz shrimp or chicken
  • 6oz penne pasta
  • 1TBS Tuscan heat spice (see below)
  • 2TBS crème fraîche
  • 1veggie stock concentrate
  • 3TBS parmesan cheese
  • salt & pepper
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, core, and thinly slice bell pepper. Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Roast veggies:

Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly charred, 15-18 minutes. While veggies roast, rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels, season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer, cook, stirring occasionally, until cooked through, 3- to 5-minutes. Transfer to a plate.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water, then drain.

Make sauce:

Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and 1 tsp Tuscan Heat Spice, cook, stirring, 1 minute.

Whisk in cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in crème fraîche until smooth.

Toss pasta:

Add drained penne, peas, half the Parmesan (save the rest for serving), half the lemon zest, 1 TBS butter, and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne is coated in a creamy sauce.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like. Stir in shrimp or chicken along with roasted veggies.

Tip: For an extra-rich experience, stir in another 1 TBS butter.

Serve:

Divide pasta between plates or shallow bowls. Top with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Tuscan Heat Spice

Makes 1 TBS

  • 1tsp dried basil
  • 1/2tsp dried rosemary
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground fennel
Salmon Limone

Salmon Limone

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Yield: 2

Tender, butter-toasted Israeli couscous, with juicy tomato, sautéed zucchini, and a double dose of lemon zest and juice. topped with pan-seared salmon dusted with Italian seasoning. Drizzled with a lemony crema for the finishing touch.
Prep: 5 Cook: 30

  • 2scallions
  • 1chicken stock concentrate
  • 1zucchini
  • 1tomato
  • 2½oz Israeli couscous
  • 10oz salmon
  • 1TBS Italian seasoning
  • 1½TBS lemon crema (see below)
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Start prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise, cut crosswise into ¼-inch-thick pieces.

Cook couscous:

Melt 1 TBS butter in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning, cook, stirring occasionally, until lightly toasted, 2- to 3-minutes.

Add ¾ cup water, stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6- to 8-minutes.

Drain any excess liquid if necessary. Keep covered until ready to serve.

Cook zucchini:

While couscous cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring occasionally, until lightly browned and softened, 3- to 4-minutes. Season with salt and pepper.

Turn off heat, transfer to a plate. Wipe out pan.

Cook fish:

Pat salmon dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper.

Heat a large drizzle of oil in pan used for zucchini over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5- to 7-minutes.

Flip and cook until fish is opaque and cooked through, 1- to 2-minutes more. Remove from pan and set aside.

Finish prep & make crema:

While salmon cooks, zest, and quarter lemon. Dice tomato.

In a small bowl, combine crema, ¼ tsp lemon zest, salt, and pepper.

Finish & serve:

Fluff couscous with a fork, stir in zucchini, tomato, scallion greens, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Divide couscous between bowls or plates, top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side.

Lemon or Lime Crema

  • 4TBS sour cream
  • 1lime, zested
  • water
  • salt

Make crema:

In a separate small bowl, combine sour cream, remaining zest, and a squeeze of juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Brisket IP

Brisket IP

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Yield: 2 to 6

Adapted from Martha Stewart

Pressure cooking this low-and-slow cut of beef, accompanied by stewing vegetables, turns out a quick-braised brisket meal.

Note: Recipe based on a 4 lb brisket. Adjust other quantities for smaller size.

  • 1TBS vegetable oil
  • 2-4lb beef brisket, fat cap trimmed to ¼-inch thickness, cut into 3 or 4 pieces
  • Kosher salt and freshly ground black pepper
  • 1-2yellow onions, thinly sliced (4 cups)
  • 2cups beef broth
  • 1cup red wine
  • 2TBS tomato paste (optional)
  • 1packet slow cooker pot roast seasoning
  • 3stalks celery, cut into 1-inch lengths
  • 1½lb carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
  • 1½lb Yukon Gold potatoes, peeled and cut into 1½-inch pieces
  • chopped parsley leaves, for serving


Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.

Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes.

In a bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour into IP. Return brisket to IP.

Seal Instant Pot and set to MANUAL HIGH pressure for 60-90 minutes depending on size.

Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift the brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.

Add carrots, celery and potatoes to pot. Secure lid, readjust pressure valve, and cook on MANUAL HIGH pressure for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.

Set machine to SAUTÉ HIGH setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter, sprinkle with parsley, and serve.

Use remaining liquid to make gravy.

Pork Chops with Mustard-Garlic Sauce

Pork Chops with Mustard-Garlic Sauce

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with Potatoes, and Broccoli

Yield: 4

ATK

Roasting the vegetables while cooking the pork means this dinner comes together in less than an hour. Roasting unpeeled garlic cloves with potatoes and broccoli rendered them sweet and creamy. The roasted garlic added depth and body to a creamy mustard pan sauce.

  • 1½lb small red potatoes, unpeeled, halved
  • 6TBS extra-virgin olive oil, divided
  • 10garlic cloves, unpeeled
  • 2tsp table salt, divided
  • 1½tsp pepper, divided
  • 1lb broccoli florets, cut into 2-inch pieces
  • 48- to 10-oz bone-in pork rib chops, ¾ to 1 inch thick, trimmed
  • ½cup chicken broth
  • ⅓cup heavy cream
  • 2TBS grainy mustard
  • 2tsp lemon juice

Prep and roast vegetables:

Adjust oven rack to lowest position and heat oven to 475°F.

Toss potatoes, 3 TBS oil, garlic, ½ tsp salt, and ½ tsp pepper together on rimmed baking sheet. Arrange potatoes cut side down and roast for 10 minutes.

Toss broccoli with 2 TBS oil and ½ tsp salt and scatter over and around potatoes. Roast until vegetables are tender and browned, about 20 minutes. Squeeze garlic from the skin and chop fine.

Pork:

Meanwhile, pat pork dry with paper towels and sprinkle with remaining 1 tsp salt and 1 tsp pepper.

Heat the remaining 1 TBS oil in 12-inch nonstick skillet over medium-high heat until just smoking.

Add pork and cook until browned and registers at 140°F, about 6 minutes per side. Transfer pork to platter.

Sauce:

Add broth and cream to the now-empty skillet and cook over medium-high heat until slightly thickened, about 3 minutes. Stir mustard, lemon juice, garlic, and any accumulated pork juices into sauce.

Serve:

Divide pork chops between plates. Add potatoes and broccoli beside pork. Drizzle sauce over pork.

Roast Salmon

Roast Salmon

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with Roast Potatoes and Brussels Sprouts

Yield: 2

S. Nowell

Roast salmon served with roasted garlic potatoes and Brussels sprouts with candied bacon.
Prep: 10 Cook: 30

  • 1lb salmon
  • 12oz potatoes
  • 8oz Brussels Sprouts
  • 4oz bacon
  • 1TBS brown sugar
  • garlic powder
  • salt & pepper
  • cooking oil

Prep: Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise.

Cut potatoes into ½-inch pieces.

Remove skin from salmon and cut into 3 to 4 pieces.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Roast salmon and potatoes: 

Toss potatoes on one side of a half sheet pan with a drizzle of oil, sprinkle of garlic powder, salt, and pepper. Roast on top rack for 10 minutes.

Remove potatoes from oven and carefully add salmon to empty side with a drizzle of oil, salt, and pepper. Roast on top rack until salmon is browned, tender, and cooked to desired doneness, 15-20 minutes.

Tip:

If the salmon is done before the potatoes, remove the salmon to a plate and put potatoes back in oven.

Serve:

Divide the potatoes, Brussels sprouts and salmon between plates. Serve.