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Baked Salmon Steaks and Roasted Veggies

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Impress your friends and family with baked salmon steaks and roasted veggies. The aroma of the dressing will fill the air in your home and please your palette. My mom and her BFF Nancy were in town for a week and we made this yummy dish together, well they basically made it and I showed them what to do, they were amazing sous chefs!

Ingredients:

4 salmon steaks or filets

12 oz broccoli florets

14 oz Brussel sprouts, stems trimmed

Dressing:

½ cup olive oil

¼ cup honey

2 T. white balsamic vinegar

Juice of 2 lemons

¼ tsp. pink salt

1/8 tsp. ground black pepper

10 sprigs fresh thyme

 

Method:

1. Preheat oven to 400 degrees.

2. Line half sheet pan with parchment paper for roasting vegetables.

3. Line glass baking sheet with parchment paper for baking salmon.

4. Toss veggies in half of dressing and pour the rest of the dressing over the salmon to marinade before baking.

5. Spread veggies onto sheet pan and roast 35-40 minutes. Until tender crisp.

6. Remove from oven, finish with a pinch of salt to taste then cover with foil to keep warm.

7. Bake salmon for 15-17 minutes until flakes with a fork. Remove from the oven, set aside to rest 5 minutes before serving.

8. Plate onto 4 plates and 1 salmon steak per plate. Serve.

9. Enjoy!

Yield: serves 4

Tamari Maple Salmon

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Salmon is a great fish to thrown on the grill or you can simply broil in your oven or sear on a skillet. It won’t fall apart like more delicate fish.

Tamari (soy sauce without the wheat) always pairs well with salmon. I like to add a touch of sweetness to and I did so by adding real maple syrup.

While you’re grilling the salmon, throw some sweet local corn on there as well. I get mine from Bedner’s Farm on 441 (that’s where the spinach and strawberries came from too!). Check out your local farm for fresh veggies and grill them up with a good piece of fish.

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Tamari Maple Salmon

Tamari Maple Salmon

Ingredients

    For the salmon:
  • 1 # salmon filet
  • 1/4 cup tamari (this is gluten free soy sauce)
  • 2 Tablespoons organic pure maple syrup
  • fresh ground black pepper, to taste
    • For the corn:
  • 2 ears of corn on the cob (look for non-GMO corn)
  • juice of half lime
  • 1 Tablespoon chili powder

Instructions

    Method for Salmon:
  1. Measure tamari and maple syrup, then pour into small glass pan to marinade salmon. Top with fresh ground black pepper.
  2. Place salmon filet, flesh side down into marinade. Allow to soak for 20 minutes to 2 hours.
  3. Grill salmon skin side down on grill for 12-15 minutes until flakes easily with a fork.
    4. Method for Corn:
  4. Peel back corn husk, but keep attached to corn, you can tie it with butcher’s thread. Remove corn husk silk.
  5. Soak corn for 20 minutes in bath of water with 1/2 cup vinegar to clean. Remove then rinse thoroughly.
  6. Roll corn in chili powder then squeeze lime juice over it.
  7. Grill about 12 minutes or until done.
https://www.totalhealthcounseling.com/2014/tamari-maple-salmon/

What is your favorite meal cooked on the grill?

Sunshine Chicken Dinner

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This meal makes me think of sunshine, probably because of the way I arranged the sweet potatoes and the natural light pouring onto the plate. It put a smile on my face and it was ready in minutes since I cooked the chicken and potatoes the day before.

Baked sweet potato, baked chicken drumsticks, dandelion greens rubbed with olive oil and pink sea salt.

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Baked Chicken Drumsticks

Ingredients:

1# chicken drumsticks (organic, antibiotic free, no hormones added)

1/4 cup apple cider vinegar

1/4 cup grapeseed oil

1/8 teaspoon each (or to taste) pink sea salt, black pepper, turmeric, basil, oregano

Method:

1. Measure out and combine vinegar, oil, and spices. Toss in a resealable 1 gallon plastic bag.

2. Add chicken to bag, seal, shake to combine. Let chicken sit in marinade for 20 minutes on counter (this is a short enough duration to not cause food spoilage). If you choose to marinate overnight or for more than 30 minutes, place chicken in fridge.

3. Preheat oven to 375. Place chicken and marinade in baking pan.

4. Bake for 45 minutes or until juices of chicken run clear.

5. Once chicken is fully cooked, set oven to broil and cook another 3-4 minutes to brown chicken skin.

6. Remove from oven and allow to sit for 5-10 minutes then serve with sliced baked sweet potato and dandelion greens.

7. Enjoy!

Easy Weeknight Grass-Fed Beef Taco Salad

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Make life easy on yourself during the week with this easy beef taco salad! Cook the ground beef, add seasoning and water, cover and let it simmer. Then prep your veggies, pull out the organic non-GMO (recommended) chips and salsa and there you go!

Source: http://allrecipes.com//Recipe/taco-seasoning-i/Detail.aspx

Ingredients:

* 1 tablespoon chili powder

* 1/4 teaspoon garlic powder (optional)

* 1/4 teaspoon onion powder (optional)

* 1/4 teaspoon crushed red pepper flakes (optional)

* 1/4 teaspoon dried oregano

* 1/2 teaspoon paprika

* 1 1/2 teaspoons ground cumin

* 1 teaspoon sea salt

* 1 teaspoon black pepper

Directions:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Taco Salad:

Ingredients:

1# ground beef (preferably grass-fed beef or organic – no added hormones or antibiotics!)

1 batch Taco seasoning from recipe above

Lettuce – romaine, mixed field greens

Avocado, cut into chunks

Salsa of choice, Drew’s brand is really great or Publix Greenwise

Plain Greek yogurt as substitute for sour cream, can also mix with salsa – very yummy!

Tortilla Chips or tortillas if making tacos (whole grain)

Shredded cheese (optional)

1 can or 2 cups cooked Pinto beans

Method:

1. Cook beef thoroughly in deep skillet on medium heat.

2. Add prepared taco seasoning plus ¾ cup water (just like the packets!)

3. Bring to a boil, then turn down to simmer. Cover and let simmer for about 10-15 minutes or until water is absorbed.

4. For salad, spread lettuce onto place and top with beans, meat, avocado, cheese, and salsa.

5. For tortillas, fill with lettuce, beans, meat, salsa, avocado, and cheese.

Enjoy!!

A Memorable Evening At The Capital Grille

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The Capital Grille is well known for their high quality food, wine, and wonderful service. For my husband’s upcoming birthday I wanted to take him somewhere very special and when our friends raved about The Capital Grille it was set that we would go there. We checked out their menu online and I called to make reservations. They asked if it was a special occasion and I said yes, my husband’s birthday. It must be common that people go for a special occasion and now we understand exactly why. They told me for birthdays they offer a complimentary flourless chocolate espresso cake, perfect!

The menu looked great to me, but I wanted to make sure there were gluten free and dairy free options, it’s hard to tell when it comes to sauces and preparation methods aren’t always explicit about ingredients. I filled out a contact form on their website with my concerns and they sent me an e-mail from the head chef the very next day. They explained how they would keep everything separate to avoid contamination as much as possible. They gave me a list of gluten free foods by appetizer, salad, entrée, and dessert selection. I was so pleased by their response and was confident we could dine there worry free.

Below is what they wrote:

“

Dear Mrs. Higgins:
Thank you for taking the time to contact us and for your interest in The Capital Grille.  Please notify the Chef or a manager upon arrival of your food allergies and we will use new tongs and pans to prepare your food and take extra steps to keep your food away from items with gluten.  While we do have flour, dairy, soy, and corn in our kitchens, and as such, cannot guarantee an absolutely allergen free experience, the items listed below are made from recipes that do not include gluten.
APPETIZERS
– Wagyu Carpaccio
– Prosciutto Wrapped Mozzarella ordered without croutons
– Oysters on the half shell
– Shrimp Cocktail
– Cold Shellfish Platter
SALADS
– Caesar Salad ordered without croutons
– Garden Salad ordered without dressing
– The Wedge Salad
– Spinach Salad
SIDES
-Roasted Crimini, Portabella, Shiitake, Oyster Mushrooms
-Baked Potatos are typically available upon request
-Fresh Asparagus with Hollandaise
-Sams Mashed Potatoes
ENTREES
– Any steak ordered without sauce
– Lamb Chops without Cherry Mostarda
– Fresh Lobster
– Fresh Seared Salmon fillet ordered without citrus glaze
– Fresh Swordfish with lemon shallot relish
– Sesame Seared Tuna ordered
– Roasted Chicken
DESSERT
Crème Brulee
– Fresh Berries with Vanilla Cream
– Sorbet
– Flourless Chocolate Espresso Cake
-Handcrafted Ice Cream ordered without the biscotti
We look forward to serving you. Please feel free to contact me and I would be happy to further customize a meal that suits your needs.
Sincerely,
Jim Nuetzi
Corporate Executive Chef
The Capital Grille
407-245-5199

“

We were immediately seated when we arrived and they had a birthday card and metallic confetti on the table waiting for us. A printed gluten free menu was waiting for me and we were offered a complimentary Champagne toast to start off the evening. Thank you! The server was very helpful and let us know they could accommodate all of our needs. We asked a few questions and took our time ordering a bottle of wine. An outstanding selection with several different types of wines and wines by country and regions. We selected a Mark West Pinot Noir which was an excellent choice.

Dining at The Capital Grille was an experience similar to what we remember from our vacation in Paris a few years ago. There was no rush to order, the evening was relaxing, and you never feel rushed by any means. This is how dining is really meant to be. Turning tables is not the point at this establishment, creating a memorable experience is the whole intention, and that’s exactly what they did for us.

My husband ordered a cup of the French Onion soup to start which was filled with rich caramelized onions, draped by a blanket of bubbled up broiled cheese on top and the signature piece of bread at the bottom of the cup. He was delighted! We were served bread at the table with butter, my husband enjoyed a few slices of what looked like focaccia bread with soft butter.

I ordered the Filet Oscar without the sauce Béarnaise Sauce. My husband ordered the special of the evening, Filet with Butter Poached Lobster. We also ordered half portions of the sides, Sautéed Spinach cooked with olive oil and whole roasted garlic cloves(yum!) and Au Gratin Potatoes. The server let us know we could place half orders of the sides since the portions are large and it was just the two of us. This worked well as my husband had the Au Gratin Potatoes to himself, since they are filled with cheese and topped with bread crumbs. He said they were the best he ever had! I remember eating Betty Crocker au gratin potatoes from the box when I was younger, these looked absolutely delicious – no comparison.

The filets were cooked perfectly, medium rare, they were lightly seasoned with salt and pepper, nothing more was needed. A good quality piece of meat needs nothing more than a little S+P, quite amazing! The crab meat on top, tender and moist chunks, quite excellent!

We just had to save room for dessert so a take home box for dinner was needed. Dessert arrived with a lit candle and the server took our picture, another complimentary offering! We also each had a single shot espresso that went perfectly with the flourless chocolate espresso cake. The cake was moist with a rich chocolate espresso flavor, not overpowering by any means, the flavors were just right.

The evening was wonderful, we could not have wanted for anything more. My only request is to go back for my birthday in September!

The Capital Grille

Boca Raton Town Center Mall

6000 Glades Road

Boca Raton, FL 33431

561.368.1077