Healthy Seafood Dinner Ideas - iFoodReal.com

Baked Salmon Recipe

Olena Osipov — Tue, 21 Jan 2025 09:19:00 +0000

This is the best Baked Salmon Recipe made with simple seasoning of butter, garlic and lemon, then baked until flaky and juicy. Ready in 25 minutes, it’s a perfect weeknight dinner!

Why You’ll Love This Recipe
Ingredients for Baked Salmon Recipe
How to Bake Salmon
How Long to Bake Salmon?
Tips for Best Results
Serving Ideas
How to Store and Reheat
FAQs
More Salmon Recipes to Try
Baked Salmon Recipe Recipe

This baked salmon is the most simple and juicy salmon recipe! I do have a similar recipe for baked salmon in foil, but this time I added the butter sauce before baking and cut large fillet into slices.

It’s a hands-off dinner that’s perfect for busy weeknights. If you prefer something with a sticky-sweet glaze, you’ve got to try my baked teriyaki salmon!

Why You’ll Love This Recipe

Simple ingredients: Made with 7 ingredients, including salt and pepper.
Healthy: Packed with protein and omega-3s.
Endless possibilities: Match it with your favorite sides or play around with different herbs.
Foolproof: You’ll have perfectly baked salmon on your plate in under 30 minutes!

Ingredients for Baked Salmon Recipe

You’ll need just 5 ingredients to make a garlicky lemon butter sauce plus a sprinkle of fresh dill.

Salmon: About 2 pounds of boneless salmon fillet cut into 6 or 8 pieces. You can use farmed or wild salmon, with or without skin.
Salted butter: You’ll need melted butter for the sauce.
Lemon juice: Adds a zesty touch. If you don’t have a lemon lying around you can swap in white wine vinegar, it’s tangy and bright, and very good!
Garlic: I recommend fresh garlic for the most flavor. The recipe calls for 3 cloves, but feel free to add more if you’d like.
Fresh dill: I love using fresh dill with salmon. Fresh parsley is also a top runner.
Salt and black pepper: To taste.

How to Bake Salmon

Here’s an overview of how to bake salmon in the oven with very little hands-on time.

Season the salmon: Preheat your oven to 375 F and line a large baking sheet with parchment paper. Place the salmon pieces on the sheet pan, skin down and leaving a little space between each. Sprinkle generously with salt and pepper.
Make the butter sauce: In a small bowl, mix together melted butter, lemon juice, and garlic.
Coat the salmon: Brush the butter mixture onto each piece of salmon, covering the top and sides. Spoon the remaining garlic evenly over each piece.
Bake it: Bake for 13-15 minutes or until the thickest part hits 125-130 F and flakes easily with a fork.
Finish and serve: Finish by brushing each piece with the butter from the pan. Top with fresh dill and serve right away.

How Long to Bake Salmon?

I find 375 degrees F is the ideal oven temperature to bake the salmon. I tested baking salmon at 400 degrees F but it came out dry, and 350 degrees F is too low.

FDA recommends to cook salmon until an instant read thermometer reads 145 F. I found wild salmon was too dry then. I recommend to bake until 125 F or 130 F, or until it easily flakes with a fork. Let salmon rest for 2-3 minutes and it will get there.

Also keep in mind wild salmon is more dry, so it needs less cook time than farmed salmon.

Tips for Best Results

Here are some helpful tips to make this dinner recipe even easier and more delicious!

Bring salmon to room temperature: If you have time. You would only need about 15 minutes, and bringing it to room temperature helps it cook a little more evenly.
Keep the skin on: The skin helps lock in moisture, keeping the fish tender as it bakes. It also contains additional vitamins and minerals and becomes crispy, making it a treat some people enjoy eating.
Don’t over bake it: How long to cook salmon in the oven depends on the type of salmon, thickness, and your oven. Keep an eye on it and check for doneness around 13-15 minutes to ensure it stays tender and flaky without drying out.
Farmed vs. salmon need different cook times: Wild salmon is more dry, so it cooks faster than farmed salmon.

Serving Ideas

I usually serve oven baked salmon as a weeknight dinner with green veggies like air fryer asparagus or air fryer broccoli. On the weekends, I go for an elegant brussels sprouts salad.

For easy, tasty sides, try these:

How to Store and Reheat

Store: Keep fish in an airtight container in the fridge and eat within 3 days. Cold salmon is great in salads!

Freeze: Freeze in an airtight container for up to 3 months. Just remember to thaw in the fridge overnight.

Reheat: I reheat my salmon in a skillet with a splash of water and covered, or in the oven. The microwave dries it out a bit but when short on time, I do that.

FAQs

Is it better to bake salmon at 375 F or 400 F?

It’s better to bake salmon at 375 because the heat is more moderate. I tried baking it at 400 F and fish dried out.

How do I know when salmon is ready?

Salmon is ready when it easily flakes apart with a fork and is opaque. FDA recommends to cook salmon to an internal temperature of 145 F, I bake until it’s between 125 F-130 F, and let it rest for a couple minutes.

Should I cover salmon when baking?

You don’t need to cover salmon when baking, but it depends on your preference. Leaving it uncovered allows the top to get a bit crispy. Keep in mind salmon cooks faster when covered in foil.

Is there a difference in cook times between wild and farmed salmon?

Yes, there is a difference in cook times. Wild salmon tends to cook faster because it’s more leaner and dry. Farmed salmon is more fatty, so takes a little longer to cook.

More Salmon Recipes to Try

Baked Salmon Recipe

The best Baked Salmon Recipe made with simple seasoning of butter, garlic and lemon, then baked until flaky and juicy. Ready in 25 minutes!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 201kcal

Author Olena Osipov

Equipment

Ingredients

2 pounds salmon fillet cut into 6 (5 oz each) or 8 (4 oz each) pieces
3 tablespoons salted butter melted
1 1/2 tablespoons lemon juice or white wine vinegar (very good)
3 large garlic cloves minced
2 tablespoons dill or parsley finely chopped
Salt and pepper to taste

US Customary – Metric

Instructions

Preheat oven to 375 degrees F and line large baking sheet with parchment paper. Place salmon pieces onto it, leaving some space in between each. Sprinkle with salt and pepper generously.
In a small bowl, combine melted butter, lemon juice and garlic; stir well.
Brush onto each salmon piece, making sure to coat the top and sides. Spoon garlic on top, dividing evenly.
Bake for 13-15 minutes or until thermometer inserted in the thickest part registers 125-130 F and salmon flakes easily with a fork. More likely you will need to cook wild salmon for less time than farmed. Do not over bake as salmon dries out quickly, especially wild salmon.
Remove from the oven and brush each slice with released butter around it. Top each salmon piece with fresh dill and serve immediately while warm.

Notes

Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads.
Reheat: Reheat in a non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes. You can microwave if short on time, but that generally dries out salmon.
Freeze: Freeze for up to 3 months in an airtight container. Thaw in the fridge overnight.

Nutrition

The post Baked Salmon Recipe appeared first on iFoodReal.com.

150 Healthy Dinner Ideas

Olena Osipov — Fri, 13 Dec 2024 18:28:18 +0000

The best collection of 150 Quick Healthy Dinner Ideas with simple ingredients and ready in 30 to 45 minutes.

If you need easy, quick healthy meals for dinner tonight that taste good and your family will actually eat, you have come to the right place!

Chicken Recipes
Healthy One Pot Meals
Healthy Pizza and Pasta
Quick Soups and Stews
Tacos and Quesadillas
Healthy, Easy Skillet Recipes
Stir Fry and Curry Recipes
Sheet Pan Meals
Quick Dinner Salads
Ground Turkey Recipes
Salmon and Seafood Recipes
More Healthy Easy Recipes to Try

Dinnertime doesn’t have to be stressful with these 150 quick healthy dinner ideas! They are perfect for busy weeknights!

I know your struggle! I don’t like “What’s for dinner?” question too. During the last 14 years of running this website, I have put a lot of effort in testing and creating weeknight dinners your family will actually want you to repeat!

Bookmark this link for “Shoot, what’s for dinner?” moments and let’s dive in!

Chicken Recipes

Baked Feta Chicken

5 from 8 votes

Baked Feta Chicken is easy chicken recipe that combines juicy chicken breasts coated in tangy feta, tomato and garlic sauce. Perfect for busy weeknights!

View Recipe

Juicy Chicken Meatballs

Easy Chicken Meatballs Recipe made with 8 ingredients and baked to juicy, golden brown perfection in 30 minutes.

View Recipe

Easy Oven Baked Chicken Tenders

These Baked Chicken Tenders are juicy, flavorful and healthy made with only 8 simple ingredients. Ready in under 30 minutes, they are great for lunch or dinner with any side dish!

View Recipe

Chicken Alfredo Spaghetti Squash

5 from 24 votes

Chicken Alfredo Spaghetti Squash is comfort food made lighter and healthier. This dinner recipe is big on taste, but low on carbs without sacrificing flavor.

View Recipe

Baked Boneless Chicken Thighs

5 from 4 votes

Baked Boneless Chicken Thighs flavorful and tender with a juicy middle. Easy to make with a 4 ingredient marinade, and ready in 30 minutes!

View Recipe

Zucchini Lasagna Rolls Recipe

5 from 3 votes

Healthy Zucchini Lasagna Rolls made with 7 simple ingredients including creamy ricotta cheese and garden zucchini.

View Recipe

Baked Chicken Breast

5 from 364 votes

This Baked Chicken Breast recipe is juicy, tender and ready with 5 minutes of prep. Perfect for meal prep or quick and easy dinner!

Click for Recipe

Oven Baked Chicken Thighs

5 from 38 votes

Oven Baked Chicken Thighs recipe packs in garlic flavor, crispy skin and tender, juicy middle! They are ready in just 30 minutes.

View Recipe

Ground Chicken Burgers

5 from 56 votes

Juicy, moist and flavorful Ground Chicken Burgers with chicken breast just like my Ukrainian grandma used to make.

View Recipe

Healthy Chicken Nuggets

5 from 3 votes

Healthy Chicken Nuggets are made with 8 simple ingredients, coated in delicious breading and are baked instead of fried.

View Recipe

Baked Honey Garlic Chicken

5 from 47 votes

Baked Honey Garlic Chicken Breast is made with a sweet and tangy honey garlic sauce. It's a restaurant quality easy Asian inspired dinner!

View Recipe

Chicken and Tomato Recipe

5 from 83 votes

This Chicken Tomato Recipe combines combines tender chicken breast with sauteed juicy tomatoes, garlic, and herbs. Ready in 30 minutes!

View Recipe

Lemon Garlic Chicken Recipe

5 from 4 votes

Lemon Garlic Chicken with tender, juicy chicken topped with a creamy lemon garlic sauce and completely ready in 35 minutes!

View Recipe

Healthy Chicken Lettuce Wraps

5 from 26 votes

Healthy Chicken Lettuce Wraps are 30 minute low carb appetizer or lighter main dish. Serve healthy lettuce wraps alone or over a bed of rice or cauliflower rice.

View Recipe

Healthy Orange Chicken

5 from 4 votes

Healthy Orange Chicken is loaded with classic flavors of sweet and sticky orange sauce, easy to make and comes together in 30 minutes!

View Recipe

Lemon Pepper Chicken Recipe

5 from 1 vote

Lemon Pepper Chicken Recipe made with juicy chicken coated in a rich, buttery sauce with a refreshing burst of lemon. Ready in 35 minutes!

View Recipe

Lemon Chicken and Asparagus Recipe

5 from 4 votes

Creamy Lemon Chicken and Asparagus is 30 minute one pan meal! Juicy chicken, tender asparagus in creamy lemon sauce for easy weeknight meal.

View Recipe

Healthy One Pot Meals

These one pot meals prove that healthy dinner can be flavorful without washing 3 pots!

With one pan cooking it’s important to figure out the right combination of foods, so pasta doesn’t get mushy or meat not fully cooked.

I own two 6 quart Lodge dutch ovens and they are worth every penny! They last forever, are affordable and cook food evenly and very-very nicely. A must for a healthy cook!

Healthy Hamburger Helper

5 from 4 votes

Healthy Hamburger Helper made in one pot, with 6 simple ingredients and ready in 25 minutes. Creamy, nostalgia-packed dinner made healthier!

View Recipe

Deconstructed Stuffed Peppers Skillet

5 from 2 votes

Deconstructed Stuffed Peppers Skillet is a one pot meal, ready in 30 minutes and made with only 5 ingredients. It has all the traditional stuffed pepper flavors in fraction of the time!

View Recipe

One Pot Pad Thai

5 from 5 votes

One Pot Pad Thai is a quick 30 minute meal with chicken, veggies, rice noodles, and the best sauce. It has 36 grams of protein!

View Recipe

Chicken Pasta Primavera

5 from 2 votes

Chicken Pasta Primavera is a 30 minute, one pot meal in rich creamy sauce, with 43 grams of protein that your family will love!

View Recipe

One Pot Lemon Chicken Orzo

5 from 2 votes

Easy One Pot Lemon Chicken Orzo with juicy chicken, creamy orzo, and sneaked in vegetables ready in 35 minutes!

View Recipe

Easy Spaghetti Recipe

5 from 93 votes

10 minute Easy Spaghetti Recipe with tomato sauce, garlic, oregano and Parmesan. It's quick and simple recipe for spaghetti everyone loves!

View Recipe

Healthy Mac and Cheese Recipe

5 from 202 votes

Easy Healthy Mac and Cheese Recipe swaps out copious amounts of heavy dairy for lightened up options. It's easy to make in 15 minutes in one pot.

View Recipe

One Pot Spaghetti Recipe

4 from 3 votes

One Pot Spaghetti is quick, easy, and on your table in 30ish minutes. Amazing flavor and minimal cleanup, perfect for a busy weeknight meal!

View Recipe

Chicken Quinoa Chili

5 from 7 votes

Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Just add your favorite toppings!

View Recipe

One Pot Zucchini Ricotta Pasta with Bacon

5 from 6 votes

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Easy one pot meal!

View Recipe

Ground Turkey and Broccoli Pasta Recipe

5 from 198 votes

One pot Ground Turkey and Broccoli Pasta made with turkey, broccoli, tomatoes and Parmesan cheese. A healthy dinner ready in 30 minutes!

View Recipe

Healthy Pizza and Pasta

Healthy Chicken Alfredo

5 from 23 votes

Healthy Chicken Alfredo is creamy and rich with just a fraction of the calories and fat in restaurant's version. Ready in 30 minutes!

View Recipe

Chicken Spinach Pasta

5 from 4 votes

Creamy Chicken Spinach Pasta made with tender chicken, pasta, pesto and baby spinach! A flavorful and comforting dinner ready in 30 minutes.

View Recipe

Cottage Cheese Pizza Crust

5 from 10 votes

This 3 ingredient Cottage Cheese Pizza Crust is so easy, tastes like real thin crust pizza and contains 11 grams of protein per 2 slices!

View Recipe

Healthy Tuscan Chicken Pasta

5 from 35 votes

This healthy Tuscan Chicken Pasta recipe is creamy, cheesy, and garlicky one pot meal that's packed with Italian flavors.

View Recipe

Cottage Cheese Pasta

5 from 7 votes

Creamy Cottage Cheese Pasta is quick, easy, and secretly healthy. Made with 5 simple ingredients and ready in 15 minutes.

View Recipe

Caprese Pasta

5 from 1 vote

15 minute Caprese Pasta with fresh tomatoes, mozzarella, and basil, coated in a simple olive oil dressing. Easy vegetarian weeknight meal!

View Recipe

Lemon Chicken Pasta Recipe

5 from 4 votes

Creamy Lemon Chicken Pasta Recipe with tender, juicy chicken breast, pasta and light, flavorful lemon garlic sauce.

View Recipe

Mongolian Ground Beef Noodles

5 from 2 votes

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that's full of flavor, super versatile, and ready in just 30 minutes!

View Recipe

Healthy Pesto Pasta Recipe

5 from 69 votes

Healthy Pesto Pasta recipe is simple to prepare in just over 30 minutes and is bursting with flavor from pesto, sun-dried tomatoes, broccoli and Parmesan cheese.

View Recipe

Garlic Shrimp Spaghetti Recipe

5 from 6 votes

Creamy Shrimp Spaghetti in less than 30 minutes! This rich, decadent shrimp pasta dish is perfect for busy weeknight or a dinner party.

View Recipe

Cottage Cheese Mac and Cheese

5 from 1 vote

High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!

View Recipe

Greek Yogurt Pizza Dough

5 from 4 votes

Greek Yogurt Pizza Dough is made with 4 ingredients and packs 5 grams of protein per slice. No yeast, no waiting and no resting the dough!

View Recipe

Cottage Cheese Alfredo

This Cottage Cheese Alfredo is made with 10 ingredients, ready in 15 minutes, and packs 24 grams of protein with no heavy cream.

View Recipe

Quick Soups and Stews

Healthy White Chicken Chili

5 from 214 votes

Healthy White Chicken Chili recipe with chicken, white beans, corn, cumin, and yogurt. Ready in 30 minutes on the stovetop, slow cooker or Instant Pot!

View Recipe

Marry Me Chicken Soup

5 from 4 votes

Marry Me Chicken Soup is a creamy, one pot meal with 41 grams of protein and all the sun-dried tomato, Parmesan, and herb flavors you love from the viral classic!

View Recipe

Creamy Chicken Enchilada Soup

5 from 1 vote

This creamy Chicken Enchilada Soup is a quick weeknight dinner loaded with flavor. Each bowl has 24 grams of protein, which is more than the carbs!

View Recipe

Healthy Broccoli Cheddar Soup

5 from 14 votes

Healthy Broccoli Cheddar Soup is thick and creamy without heavy cream or flour. Loaded with vegetables and ready in 30 minutes.

View Recipe

Broccoli Feta Soup

5 from 5 votes

Comforting 30 minute Broccoli Feta Soup combines fresh broccoli and hearty rice with onion, garlic, dill, and salty feta. Perfect for chilly days!

View Recipe

Chicken Stew

5 from 27 votes

This quick and easy one pot Chicken Stew is made with chicken, potatoes, and carrots simmered in a deliciously seasoned broth and garnished with fresh herbs.

View Recipe

Bean and Mushroom Soup

5 from 21 votes

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.

View Recipe

Buffalo Chicken Chili

5 from 47 votes

Creamy and lighter Buffalo Chicken Chili made in Instant Pot, slow cooker or on the stove. Packed with flavor, adjustable heat and crumbled blue cheese.

View Recipe

Turkey Taco Soup

5 from 52 votes

Stovetop or slow cooker Turkey Taco Soup with ground turkey, beans, corn, and a perfectly seasoned broth. Hearty and filling 30 minute soup.

View Recipe

Ground Turkey Stew

5 from 36 votes

Mediterranean Ground Turkey Stew with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew!

View Recipe

Chicken Noodle Vegetable Soup

5 from 12 votes

This Chicken Noodle Vegetable Soup is pure comfort food made from scratch in 40 minutes. It is perfect on a cold winter night or year round because it's so delicious!

View Recipe

Chicken Vegetable Soup Recipe

5 from 1 vote

Chicken Vegetable Soup Recipe with chunky vegetables, tender chicken and thick, rich broth. It's the chicken soup that eats like a meal!

View Recipe

Thai Chicken Butternut Squash Soup

5 from 24 votes

Delicious Thai Chicken Butternut Squash Soup is loaded with tender chicken and Thai flavors. It's creamy and velvety yet dairy free!

View Recipe

Vegetarian Pasta Fagioli

5 from 22 votes

This Vegetarian Pasta Fagioli is thick and hearty Italian pasta and bean soup with tender veggies. This classic stew is super easy to make with pantry staples in about 40 minutes!

View Recipe

Tacos and Quesadillas

Who doesn’t love anything tacos and quesadillas?! This type of quick healthy dinner is always a hit with kids and adults alike.

Healthy meals that are loaded with veggies, protein and then wrapped in whole wheat or corn tortillas is a win in this mom’s book. Using brown rice adds complex carbs and using low sodium canned goods makes these dinners super fast.

Crispy Baked Tacos

5 from 1 vote

Crispy Baked Tacos with seasoned ground beef, refried beans, and melty cheese are an easy, mess-free dinner or party snack!

View Recipe

Instant Pot Chicken Tacos

5 from 31 votes

Make chicken tacos in Instant Pot in 30 minutes! Juicy, tender and flavorful Instant Pot Shredded Chicken Tacos with only 3 ingredients!

View Recipe

Chicken Tostadas

5 from 60 votes

Healthy 20 minute Chicken Tostadas with crispy baked tortilla shells topped with shredded chicken, black beans, avocado and crumbled cheese.

View Recipe

15 Minute Easy Shrimp Tacos Recipe

5 from 161 votes

This 15 Minute Shrimp Tacos Recipe with slaw and spicy juicy shrimp, wrapped in warm corn tortilla has the best taste and texture.

View Recipe

Bang Bang Shrimp Tacos

5 from 5 votes

Bang Bang Shrimp Tacos are creamy, sweet, spicy, and healthier than the Bonefish grill classic. You will have this 30 minute meal on repeat!

View Recipe

Best Fish Tacos Recipe

5 from 44 votes

The Best Fish Tacos Recipe with crispy battered fish, diced avocado, crunchy cabbage, and delicious, easy fish taco sauce. I promise, these fish tacos are better than any food truck!

View Recipe

Vegetarian Quesadillas

5 from 46 votes

Easy and 100% customizable Vegetarian Quesadillas with black beans, veggies, a healthy amount of cheese and whole wheat tortilla.

View Recipe

Ground Chicken Tacos

5 from 37 votes

The best Ground Chicken Tacos with juicy, flavorful taco meat and toppings cooked in one skillet, in 30 minutes. Perfect for busy weeknights!

View Recipe

Ground Turkey Tacos

5 from 11 votes

These Ground Turkey Tacos are saucy, flavorful and oh so easy in 30 minutes. Even if you are more of a ground beef tacos family, everyone will ask you to make this ground turkey taco recipe again and again!

View Recipe

Buffalo Chicken Tacos

5 from 15 votes

Easy Buffalo Chicken Tacos filled with spicy chicken, veggies, and homemade blue cheese dressing. Healthy and ready in 30 minutes!

View Recipe

Chicken Quesadilla Recipe

5 from 13 votes

Chicken Quesadillas with 7 simple ingredients, stuffed with super easy filling into a tortilla of your choice, then baked until cheesy and crispy!

View Recipe

Ground Beef Tacos

5 from 2 votes

These Ground Beef Tacos are made with perfectly seasoned meat in a crunchy corn shell and topped with all the fixings. Ready in only 20 minutes this taco beef recipe is great for a simple and delicious dinner any day of the week.

View Recipe

Chicken Street Tacos

5 from 11 votes

Chicken Street Tacos with juicy chicken breasts coated in flavorful chicken marinade, grilled and served with your favorite toppings.

View Recipe

Healthy, Easy Skillet Recipes

Skillets make the best healthy dinners! You throw everything together and adjust the taste as you go.

They are so hard to screw up and are great for beginner cooks. And I also love that many can be made low carb and high in protein but can be served with a grain as well.

Tex Mex Chicken and Zucchini Recipe

5 from 525 votes

One pan 30 minute Tex Mex Chicken and Zucchini Recipe with black beans, corn, tomatoes and melted cheese on top.

View Recipe

Basil Cashew Chicken

5 from 4 votes

Basil Cashew Chicken is an easy, healthy 30 minute dinner with veggies, chicken and nuts in a savory-sweet sauce. It has 32 grams of protein!

View Recipe

Chicken Enchilada Skillet

5 from 2 votes

Chicken Enchilada Skillet is a 30 minute meal with veggies, beans, chicken, bold enchilada flavor, and 39 grams of protein. Everything cooks in one skillet!

View Recipe

Pesto Chicken and Vegetables Skillet

5 from 3 votes

This Pesto Chicken and Vegetables Skillet is a delicious 30 minute dinner, perfect for meal prep and packed with 34 grams of protein!

View Recipe

Cilantro Lime Chicken Rice Skillet

5 from 1 vote

Cilantro Lime Chicken Rice Skillet is a 30ish minute, one pan meal with tender chicken, fresh cilantro, and lime. Perfect for busy weeknights!

View Recipe

One Pan Mexican Chicken and Rice

5 from 32 votes

One Pan Mexican Chicken and Rice is easy skillet dinner made with pantry staples. Rice and chicken breasts are simmered in salsa broth, then finished with gooey cheese and served with avocado.

View Recipe

Taco Skillet

5 from 24 votes

Taco Skillet is everything you love about tacos in one pan. Easy, quick and healthy Mexican food you can make exactly the way your family likes it.

View Recipe

Low Carb Ground Turkey and Zucchini Skillet

5 from 113 votes

One pan low carb Ground Turkey and Zucchini Skillet with tomatoes and pesto ready in 30 minutes!

View Recipe

Healthy Zucchini Pizza Skillet

5 from 2 votes

This 30 minute Zucchini Pizza Skillet with ground turkey and melty cheese is a crustless, to-die-for skillet meal that packs 30 grams of protein!

View Recipe

Chicken and Mushrooms Recipe

5 from 6 votes

This Chicken and Mushrooms Recipe is a 30 minute dinner recipe that is easy, low carb and flavorful. Serve on its own or with your favorite side dish!

View Recipe

Teriyaki Chicken and Cauliflower Recipe

5 from 34 votes

This Teriyaki Chicken and Cauliflower Recipe combines tender chicken, crispy cauliflower, and sweet and sticky teriyaki sauce.

View Recipe

Caprese Chicken with Zucchini and Tomatoes Skillet

5 from 49 votes

Caprese Chicken Zucchini Skillet Recipe cooked in fresh tomato sauce, with melted fresh mozzarella cheese on top and garnished with basil.

View Recipe

Tex Mex Sweet Potato Skillet

5 from 82 votes

Quick and easy Sweet Potato Skillet recipe loaded with seasoned potatoes, beans, peppers, and corn, finished with melted cheese and fresh lime juice.

View Recipe

Mediterranean Chicken Skillet

5 from 6 votes

Easy Mediterranean Chicken skillet ready in under 40 minutes for the perfect weeknight dinner!

View Recipe

Chicken Quinoa Skillet

5 from 31 votes

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a healthy dinner.

View Recipe

Ground Turkey and Potato Skillet with Broccoli

5 from 26 votes

This healthy Ground Turkey and Potato Skillet with broccoli makes for a nutritious, delicious, and nourishing one pan meal in around 40 minutes. It's gluten free, high fiber, high protein, and easy to make!

View Recipe

Stir Fry and Curry Recipes

I don’t know about you but our family loves curry and stir fry. They make for perfect healthy dinner because they are usually loaded with crisp veggies which makes them super wholesome. Especially, when you make a homemade stir fry sauce to cook it in!

You can eat stir fry on its own for a low carb meal or with a side dish that is full of complex carbohydrates. Quick easy healthy meals are possible!

Beef Stir Fry Recipe

5 from 53 votes

This Beef Stir Fry Recipe is loaded with juicy beef and crispy vegetables coated in easy stir fry sauce. 30 minute restaurant-quality dinner!

View Recipe

Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry is easy, healthy 30 minute meal with 28 grams of protein. It's made with simple ingredients but big on flavor!

View Recipe

Sausage Stir Fry

5 from 2 votes

30 Minute Sausage Stir Fry tossed with egg noodles, crispy vegetables, sausage rounds and easy sauce. Perfect for weeknight dinners!

View Recipe

Peanut Chicken Soba Noodles Stir Fry Recipe

5 from 23 votes

Chicken Soba Noodles Stir Fry drenched in a savory peanut sauce and loaded with colorful veggies. 30 minute meal perfect for weeknights!

View Recipe

Broccoli Mushroom Stir Fry

5 from 17 votes

Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It's easy, filling, and drenched in flavor.

View Recipe

Chicken Asparagus Stir Fry

5 from 5 votes

Chicken Asparagus Stir Fry with juicy chicken, tender asparagus, and coated in a savory sauce. It's ready in 25 minutes!

View Recipe

Yellow Chicken Curry

5 from 73 votes

Flavorful 30 minute Yellow Chicken Curry with tender chicken simmered in a robust sauce with coconut milk, yellow curry powder, and aromatics.

View Recipe

Chicken and Broccoli Stir Fry Recipe

5 from 6 votes

Chicken and Broccoli Stir Fry Recipe ready in 30 minutes with lean chicken breast, crispy tender broccoli, and sweet tangy stir fry sauce!

View Recipe

Healthy Chicken Stir Fry

5 from 51 votes

Healthy Chicken Stir Fry Recipe loaded with veggies and chicken coated in easy homemade stir fry sauce. 30 minute meal everyone will love!

View Recipe

Buckwheat Stir Fry

5 from 21 votes

Buckwheat Stir Fry recipe is loaded with vegetables, and ready in 30ish minutes for a gluten free, nutrient and protein dense easy dinner!

View Recipe

Thai Chicken Curry with Coconut Milk

5 from 48 votes

Enjoy this creamy, rich, and aromatic Thai Chicken Curry recipe at home with just one pan, simple ingredients, and in under 30 minutes.

View Recipe

Healthy Shrimp and Vegetable Stir Fry

5 from 28 votes

This Shrimp and Vegetable Stir Fry is easy, healthy, low carb, and combines your choice of mixed vegetables with a simple, aromatic honey garlic stir fry sauce!

View Recipe

Salmon Stir Fry

5 from 42 votes

This 20 minute Salmon Stir Fry is a healthy, low carb dinner made with chunks of juicy salmon, crisp green beans, and earthy mushrooms coated in flavours such as lemon, garlic, ginger, and soy sauce!

View Recipe

Healthy Beef and Broccoli

5 from 25 votes

Easy to make Healthy Beef and Broccoli stir-fry is veggie packed with tender slices of beef then coated in a low sodium, low sugar flavorful sticky sauce. Your favorite Asian takeout now made healthier at home!

View Recipe

Korean Ground Beef and Rice Bowls

5 from 88 votes

Korean Ground Beef and Rice Bowls is a healthy ground beef recipe full of vegetables and Asian flavored sauce, ready in 30 minutes.

View Recipe

Sheet Pan Meals

Sheet Pan Chicken and Veggies

5 from 5 votes

Sheet Pan Chicken and Veggies is healthy weeknight dinner that's perfect for meal prep! Made in one pan for easy clean up, in 45 minutes.

View Recipe

Sheet Pan Steak Fajitas

5 from 16 votes

Sheet Pan Steak Fajitas with tender slices of beef, onions, bell peppers, and a simple seasoning for a quick, easy, family approved dinner!

View Recipe

One Pan Salmon and Veggies

5 from 4 votes

One pan salmon and veggies coated in honey garlic sauce, then baked in a sheet pan for 30 minutes for a healthy easy dinner.

View Recipe

One Pan Chicken and Potatoes

5 from 38 votes

Easy to make One Pan Chicken and Potatoes with tomatoes, garlic, and oregano and ready in 35 minutes.

View Recipe

Spatchcock Chicken

Juicy Spatchcock Chicken, golden potatoes and tender carrots are seasoned with flavorful spices and roast together in a one pan meal! Easy, delicious dinner!

View Recipe

Roasted Chicken Thighs and Potatoes

5 from 58 votes

Roasted Chicken Thighs and Potatoes tossed with simple spices, garlic and oil. Then baked until chicken is juicy with crispy skin and onions are roasted.

View Recipe

Sweet Potato and Eggs

5 from 12 votes

Sweet Potato and Eggs is easy and delicious breakfast baked in one pan.

View Recipe

Quick Dinner Salads

These salad recipes contain protein, complex carbohydrates and healthy fats to qualify as a complete meal. Or you can add some easy protein like rotisserie chicken or canned tuna and a side of brown rice or quinoa to some.

Jennifer Aniston Salad

5 from 5 votes

Jennifer Aniston Salad is fresh, vibrant, and delicious! It's easy to make in one bowl, packed with protein, and perfect for meal prep.

View Recipe

Healthy Cobb Salad with Chicken

4 from 6 votes

Healthy Cobb Salad loaded with lean chicken breast, fresh greens, salty blue cheese, crispy bacon and a healthy ranch dressing.

View Recipe

Canned Salmon Salad

5 from 29 votes

Healthy, easy, nutrient dense Canned Salmon Salad is creamy, crunchy, and packed with flavor. Perfect for lunch and ready in 10 minutes!

View Recipe

Easy Mediterranean Chickpea Salad Recipe

5 from 17 votes

Easy Mediterranean Chickpea Salad Recipe with juicy vegetables, crumbled feta, herbs and lemon vinaigrette. It's hearty, healthy and filling!

View Recipe

Avocado Tuna Salad

5 from 5 votes

Creamy Avocado Tuna Salad with no mayo! This healthy 15 minute salad is great for a quick lunch and doesn't turn brown for days!

View Recipe

BBQ Chicken Salad

5 from 1 vote

BBQ Chicken Salad recipe is loaded with flavor & crunch! Juicy BBQ chicken and creamy ranch tie together vegetables for perfect summer meal.

View Recipe

Thai Chicken Salad Recipe

5 from 18 votes

This 15 minute Thai Chicken Salad recipe is bright and full of flavor with a creamy dressing and lots of fresh, crunchy veggies.

View Recipe

Chickpea Tuna Salad Recipe

5 from 3 votes

This Chickpea Tuna Salad Recipe is loaded with hearty chickpeas and tender tuna mixed in a creamy dressing. A nourishing lunch in 15 minutes!

View Recipe

Cottage Cheese Egg Salad

5 from 6 votes

Creamy Cottage Cheese Egg Salad without mayo or yogurt, ready in 30 minutes, and packed with 11 grams of protein. Perfect for sandwiches or dipping!

View Recipe

Curry Chicken Salad Recipe

5 from 3 votes

Healthy Curry Chicken Salad with yogurt, a bit of mayo, & savory curry powder. This 20-minute salad is perfect for quick dinner or meal prep.

View Recipe

Avocado Chicken Salad

5 from 5 votes

Avocado Chicken Salad with crisp red onion, sweet corn, and drizzled with a tangy lime dressing. Ready in 15 minutes!

View Recipe

Chicken Egg Salad

5 from 2 votes

Easy Chicken Egg Salad with creamy avocado and crispy bacon. This high protein salad is perfect for a healthy lunch, snack, or picnic.

View Recipe

Mediterranean Pasta Salad Recipe

5 from 2 votes

Mediterranean Pasta Salad Recipe is full of tender pasta, juicy veggies, briny olives and crumbled feta. Easy, 30 minute side dish for your next picnic, potluck, or BBQ.

View Recipe

Mexican Tuna Salad Recipe

5 from 9 votes

Mexican Tuna Salad Recipe with black beans, corn, crunchy vegetables and creamy spicy dressing. Perfect for meal prep and is to-die-for!

View Recipe

Easy White Bean Salad

5 from 8 votes

Easy White Bean Salad with olive oil, vinegar, garlic, herbs and red onion. Add fresh crunchy veggies and this recipe is ready in only 15 minutes for any occasion!

View Recipe

Easy Healthy Taco Salad with Ground Turkey

5 from 9 votes

Healthy Taco Salad with ground turkey, veggies, greens, cheese, and one simple ingredient that replaces unhealthy bottled dressing.

View Recipe

Ground Turkey Recipes

It is true that turkey can be dry. But rest assured, I have included only the juiciest dinner recipes for your pack of ground turkey.

It can be an acquired taste but mixing this lean poultry with vegetables and simple spices, is a great way to introduce your taste buds to it!

For more turkey inspiration, feel free to browse our collection of 45 ground turkey recipes.

Healthy Turkey Meatballs

5 from 49 votes

These Healthy Turkey Meatballs are lighter without the breadcrumbs, yet moist and made with 8 simple ingredients.

View Recipe

Turkey Burger Recipe

5 from 123 votes

Juicy, flavorful and healthy Turkey Burger Recipe made with 5 simple ingredients and ready in 15 minutes. Pan fry, grill or bake.

View Recipe

Asian Turkey Lettuce Wraps

5 from 2 votes

Healthy Asian Turkey Lettuce Wraps with crunchy veggies and homemade sauce in 30 minutes. Perfect for meal prep, appetizer or main dish!

View Recipe

Greek Turkey Burgers

5 from 3 votes

These healthy Greek Turkey Burgers are juicy, packed with flavor and protein, and ready in just 30 minutes! Enjoy them in a bowl or in a bun.

View Recipe

Spinach Feta Turkey Burgers

5 from 3 votes

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers!

View Recipe

Sweet and Sour Meatballs

Sweet and Sour Meatballs with ground turkey, peppers, and juicy pineapple chunks in a tangy sauce ready in just 45 minutes with one skillet!

View Recipe

Thai Meatballs

5 from 63 votes

These Thai Meatballs are made with ground turkey and full of garlic, ginger and curry flavors. They are made in one skillet, in 45 minutes.

View Recipe

Egg Roll in a Bowl

5 from 8 votes

Turkey Egg Roll in a Bowl with a burst of protein, crispy vegetables and so much flavor. Ready in just 15 minutes using only one pan!

View Recipe

Mexican Meatballs

5 from 19 votes

Juicy baked Mexican Meatballs are made with ground turkey and Tex Mex spices. Albondigas are easy to make in three simple steps and can be served as a healthy appetizer, in soup or as part of a main!

View Recipe

Turkey Sliders

5 from 3 votes

Turkey Sliders with bacon, cheese and traditional fixings, everyone will love wrapped in lettuce mini burgers! Easy, juicy, low carb and flavourful.

View Recipe

Salmon and Seafood Recipes

Salmon is a treat because of its price but is a part of our healthy eating lifestyle because it contains healthy fats. These seafood recipes are ready in under 30 minutes and are an excellent choice for easy healthy dinner!

Serve them with whole grains and a side of veggies instead of salad for a change!

Hot Honey Salmon Bites

Hot Honey Salmon Bites are baked pieces of salmon coated in sweet and spicy honey. Ready in 25 minutes, it's a great high protein weeknight dinner or an appetizer.

View Recipe

Shrimp Egg Roll in a Bowl

5 from 3 votes

Shrimp Egg Roll in a Bowl is a 15 minute healthy dinner with juicy shrimp and crunchy vegetables sauteed together in a single skillet.

View Recipe

Healthy Tuna Melt

5 from 9 votes

Healthy Tuna Melt recipe with canned tuna, a bit of cream cheese and no mayo, served on a slice of whole grain bread. Easy 10 minute lunch or dinner!

View Recipe

Baked Salmon in Foil

5 from 14 votes

Baked Salmon in Foil with 10 minutes of prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!

View Recipe

Air Fryer Salmon and Brussels Sprouts

5 from 6 votes

Delicious Air Fryer Salmon and Brussel Sprouts in 20 minutes! Perfectly cooked salmon is tender and flaky in the middle with crisp edges and when paired with nutritious veggies it's a quick, simple high-protein, low carb meal.

View Recipe

Baked Teriyaki Salmon

5 from 13 votes

Flavorful Baked Teriyaki Salmon is glazed with a healthy homemade teriyaki sauce then oven baked in 30 minutes to flaky perfection.

View Recipe

Broiled Thai Sweet Chili Salmon

5 from 39 votes

Thai Salmon with easy homemade Thai sweet chili sauce cooked until caramelized on top and juicy inside. The best salmon recipe ever!

View Recipe

Lemon Butter Baked Cod

5 from 3 votes

This Lemon Butter Baked Cod is made with simple and flavorful ingredients. You'll love the fresh taste of parsley and lemon on top of buttery flaky cod fillets.

View Recipe

Honey Garlic Salmon Recipe

5 from 61 votes

Honey Garlic Salmon is the best salmon recipe for busy weeknights! This 20 minute dinner comes together in one pan with simple ingredients and is crazy good!

View Recipe

Shrimp Tostadas

5 from 3 votes

Easy Shrimp Tostadas made with juicy shrimp on a crispy tostada shell. Top with black beans, guacamole salsa, and crumbled cheese for this Mexican dinner idea!

View Recipe

More Healthy Easy Recipes to Try

The post 150 Healthy Dinner Ideas appeared first on iFoodReal.com.

Baked Salmon in Foil

Olena Osipov — Wed, 11 Dec 2024 18:43:47 +0000

Baked Salmon in Foil with 10 minute prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!

We also love this baked salmon without foil, sweet chili salmon and baked teriyaki salmon.

Why Bake Salmon Wrapped in Foil?
Ingredients You’ll Need
How to Make Baked Salmon in Foil
Tips for Best Results
Fun Variations
What to Serve Baked Salmon With?
How to Store and Reheat
FAQs
More Salmon Recipes to Try
Baked Salmon in Foil Recipe

Baked salmon in foil is juicy, flaky and quick. It’s a perfect weeknight dinner friend. Simply the best!

Stop wondering what to do with salmon fillet every time you buy one. I have to admit, I used to, for years. Now any time we get fresh fish, and living by Pacific ocean it happens often, I spend 10 minutes and throw this fancy looking restaurant-quality meal on the table.

This was also the salmon recipe I made at a food blogger’s retreat, served with arugula feta salad and everyone asked me for my “secret ingredients”. And as you know, being from Ukraine, it is fresh herbs and garlic.

I promise, everyone who tries this baked salmon in foil will be begging for the recipe!

Why Bake Salmon Wrapped in Foil?

Foil wrapped salmon retains its moisture and cooks faster: In fact, I think it’s one of the best ways to cook salmon in the oven!
Hands off method: Unlike with honey garlic salmon cooked in a skillet, you do not have to “babysit” the salmon in foil.

Wrapping Tip

If you notice, I also wrap salmon in parchment paper before I wrap it in foil. This small extra step prevents harmful chemicals from the foil leaching into fish.

Ingredients You’ll Need

Salmon fillet: About 1.5 pounds of any boneless salmon fillet with skin on. You can use farmed salmon or wild salmon. We like to use wild salmon since we fish plus it’s naturally better for you. Just keep in mind cook times will differ because wild salmon contains less fat and is more dry, so it’s important no to overcook it.
Olive oil: To season the fish before baking. I like to use extra virgin olive oil but you can also use avocado oil.
Butter: I use salted butter. It’s for the garlic butter sauce at the end.
Garlic: I recommend only fresh garlic. Pre-chopped garlic from a jar or garlic powder do not have as much flavor. Also add amount to taste, we absolutely love garlic so I like to use 2 cloves!
Fresh parsley: Is the essential flavor booster in the garlic butter. Fresh herbs are the secret to a lot of flavor with little calories. Fresh dill will work amazing as well!
Lemon juice: Squeeze a lemon rather than using bottled lemon juice. Again it makes a world of difference in terms of flavor!
Salt and pepper: To season.

How to Make Baked Salmon in Foil

Here is a quick photo overview how to make this easy baked salmon recipe. There is a full recipe card below.

Prep: Preheat your oven to 375 degrees F. Line large baking sheet with 2 overlapping pieces of aluminum foil. Then place a piece of parchment paper on top.
Wrap salmon fillet: Place the salmon fillet skin side down on the parchment paper and rub with oil, salt and pepper. Then wrap fillet first in paper, followed by a tin foil.
Bake salmon and prep garlic butter: Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes. 5 minutes before salmon is ready, you want to start prepping the seasoning, so butter doesn’t solidify. Melt butter, add freshly grated garlic and a squeeze of lemon juice.
Season oven baked salmon: Wearing oven mitts, open the foil packet and make sure salmon is ready. Inserted in the thickest part thermometer should read 145 degrees F or close to it. Brush salmon with melted butter and sprinkle with fresh parsley or dill.

Butter Tip

I like to season salmon after baking because you need less butter and it’s a healthier choice.

Tips for Best Results

If you have large fillet: Even if it is wild salmon fillet but large or extra thick salmon piece, you probably will have to add 5-10 minutes to the cook time. I had thin 1.5 pounds sockeye salmon.
Farmed vs. wild salmon baking time: Cook wild salmon for less time than farmed salmon. See recipe card for exact amount of time.
Don’t overcook it: One big rule of baking salmon in foil is not to overcook it, especially wild salmon. 1.5-2 pounds salmon fillet you see in my photos took 20 minutes.
Wear oven mitts when opening foil: Tin foil gets very hot, so wear oven mitts when removing baking tray from the oven and touching the foil.
If your salmon looks too pink: Some wild salmon varieties like coho has very deep pink color. It might appear uncooked but best way to check is with a thermometer. As long as it is not translucent pink and flakes easily with a fork, your baked salmon fillet is probably ready.

Fun Variations

Pesto: Once salmon is ready, open the foil and brush 1/4 cup of store-bought or homemade pesto on top. Or just bake with it. I am a fan of pesto on salmon after though!
Lemon and rosemary: Cut lemon in half, slice one half into thin slices and juice the other half. Spread lemon slices inside the foil, lay seasoned fillet as per recipe on top, drizzle with lemon juice, add minced garlic and add 3-4 rosemary sprigs on top. I find lemon slices placed directly on top of fish make it taste bitter.
White wine and cheese: Place seasoned salmon on foil, fold up sides, pour 1/4 cup white wine at the bottom, sprinkle some grated garlic and 1 cup your favorite melting cheese on top. Smoked gouda would go so well!

Herbs Tip

I am personally not a fan of sad looking baked fresh herbs like dill and parsley. I think they yield so much more flavor sprinkled after. But you can bake salmon in foil with them if it’s your jam.

What to Serve Baked Salmon With?

Ah, the best part – eating. Salmon fillet is the most versatile entree!

Traditional Ukrainian: Because I’m Ukrainian married to Russian we love mashed potatoes as an accompaniment to any meat or fish along with cucumber and tomato salad.
Low carb meal: If you want a lighter fair, serve this oven baked salmon with cauliflower risotto.
With rice or quinoa: Baked salmon and its juices go so well with rice or quinoa. Try to serve with Instant Pot brown rice or quinoa tabbouleh salad.
Spring roasted veggies: In spring when we all are looking to get in shape. Garlic green beans, oven roasted asparagus or roasted cauliflower make a great accompaniment for fish.
Fall roasted veggies: As local summer produce winds down, roasted butternut squash or roasted sweet potatoes make great hearty side dish for seafood and offer numerous health benefits.
With summer salads: Replace protein with leftover cold baked salmon in foil in this smoked salmon salad. Or top lemon kale salad with it, so good!

How to Store and Reheat

Store: If you have leftovers, refrigerate them in an airtight container and enjoy within 3 days. Cold salmon tastes amazing, in salads and on a piece of toasted sourdough bread or inside a cottage cheese flatbread for a high protein meal.

Reheat: You have to be careful reheating salmon to avoid over drying. Preheat ceramic non-stick skillet on low-medium heat, add salmon and a splash of water, cover and simmer on low for 5 minutes. Check if it is heated through and if not, cover and let fish sit for a few more minutes.

Freeze: You can freeze leftovers for up to 3 months in an airtight container. Thaw in the fridge overnight, flake with a fork, and use in recipes calling for canned salmon like salmon cakes and canned salmon salad.

FAQs

Should I remove the salmon skin or keep it on?

Even if you’re not a fan of salmon skin, I highly recommend to buy a salmon fillet with skin on. It prevents fish from drying out while cooking. You can always remove skin easily after cooking.

Can I skip the parchment paper?

Sure. Spray foil with cooking spray, wrap salmon fillet tightly in foil and keep same cooking time.

How do I know baked salmon in foil is ready?

If salmon flakes with a fork easily, it’s ready. Also cooked salmon internal temperature is 145 degrees F, check the thickest part though. If thermometer reads around 137-140 degrees F, wrap it up, and let rest for 5-10 minutes or pop under the broiler.

Can you bake frozen salmon in foil?

Yes. I would add 10 minutes extra to cooking time.

Can I use trout?

Yes. Trout cooks quicker though. Check out this garlic butter trout baked in foil.

More Salmon Recipes to Try

Baked Salmon in Foil

Baked Salmon in Foil with 10 minutes of prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 261kcal

Author Olena Osipov

Equipment

Ingredients

For the Salmon Fillet:

1 1/2 pounds salmon fillet skin on or off
1 tablespoon olive oil extra virgin
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the Garlic Butter:

2 tablespoons butter
1-2 large garlic cloves grated
1 tablespoon lemon juice
2 tablespoons fresh dill or parsley finely chopped

US Customary – Metric

Instructions

Preheat oven to 375 degrees F. Line large baking sheet with 2 overlapping each other pieces of aluminum foil wider than the baking sheet. On top, place a piece of unbleached parchment paper the length of a salmon fillet.
Place salmon fillet skin side down (if any) on top of parchment paper. Rub with olive oil, then sprinkle with salt and pepper.
Now you have to seal salmon completely in foil to ensure proper cooking. First enclose salmon in parchment paper – this ensures no harmful chemicals from aluminum are leaching into your food. Then fold the sides of the foil over the salmon to cover and seal it completely.
Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes.
Remove salmon from the oven. Carefully open the packet wearing oven mitts. If salmon flakes with a fork easily and thermometer inserted in the thickest part reads close to 145 degrees F, it's ready. If temperature is around 137-140 degrees F, wrap it up, and let rest for 5-10 minutes or pop under the broiler.
While salmon is baking and 5 minutes before salmon is ready, in a small saucepan melt butter on low heat. Add garlic and lemon juice, stir and set aside.
Brush baked salmon fillet with garlic butter and sprinkle with parsley. Cut into 5-6 pieces and serve with mashed potatoes and cucumber and tomato salad. See blog post for more ideas.

Video

Notes

Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads. Reheat in ceramic non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes.
Freeze: Freeze up to 3 months in an airtight container. Thaw in the fridge overnight.
Salmon skin on or off? Even if you’re not a fan of salmon skin, I highly recommend to buy a salmon fillet with skin on. It prevents fish from drying out while cooking. You can always remove skin easily after cooking.
Can I skip parchment paper? Sure. Spray foil with cooking spray, wrap salmon fillet tightly in foil and keep same cooking time.
If you have large fillet or farmed salmon: Even if it is wild salmon fillet but large or extra thick or farmed salmon piece, you probably will have to add 5-10 minutes to the cook time. I had thin 1.5 pounds sockeye salmon.
My salmon looks too pink: Some wild salmon varieties like coho has very deep pink color. It might appear uncooked but best way is to check with thermometer. As long as it is not translucent pink and flakes easily with a fork.

Nutrition

The post Baked Salmon in Foil appeared first on iFoodReal.com.

Shrimp Ceviche Recipe

Olena Osipov — Mon, 21 Oct 2024 17:27:11 +0000

Easy Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty, and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada shell or add to tacos.

Our other family shrimp favorites include these shrimp tacos, bang bang shrimp and grilled shrimp skewers.

What Is Shrimp Ceviche?
Ingredients for Shrimp Ceviche
How to Make Shrimp Ceviche
How to Juice Limes Properly
Variations
Is It Safe to Eat Ceviche?
How Long Does It Last?
What to Serve It With?
FAQs
More Shrimp Recipes to Try
Best Ever Shrimp Ceviche Recipe Recipe

Shrimp ceviche is one of those high end healthy appetizers I never order in a restaurant because it is so expensive. Truth be told we barely even go to restaurants except for sushi!

I used to wait all year round for our yearly all-inclusive vacation to eat my fair share of a ceviche. No more! This cool, zesty and refreshing shrimp ceviche recipe is so easy to make at home. Once you get over a fear of “eating raw seafood”, you will keep making ceviche with shrimp all year round.

And to clarify, you will not eat raw shrimp as lime juice will “cook” it. You can also use cooked shrimp, no problem.

What Is Shrimp Ceviche?

I will explain in my own words. Ceviche is raw seafood “cooked” in lime juice for a few hours. Then mixed with traditional flavors like jalapeno, cilantro, red onion, avocado, tomato etc.

I can guarantee you there are a million variations of this shrimp salsa recipe. Ceviche cocktail with clamato juice, hot sauce and ketchup. With addition of cucumber or mango. And so on.

Ingredients for Shrimp Ceviche

Shrimp: Use the most affordable shrimp as you will dice it anyways. It can be fresh or frozen. The smaller shrimp size, the cheaper it is. Best shrimp is to buy fresh, firm and with a pleasant smell, from your local fishmonger. But reality is we all shop at supermarkets and often buy frozen shrimp. I used raw peeled and deveined shrimp with tail on, 31-40 count per pound. Wild caught is better, of course. You can also make ceviche recipe with cooked shrimp. Please see FAQs below.
Limes: Use fresh limes and not bottled lime juice, it’s huge difference in taste. You can also use freshly squeezed lemon or orange juice for a different flavor.
Red onion: Adds sweetness and a zest. White onion is great too. Yellow onion would be too sharp.
Tomato: I like to use tomato on the vine because it’s quite fragrant for a greenhouse grown tomato. Roma tomatoes or beefsteak tomatoes would be great too!
Avocado: It adds creaminess to the dish. Use avocado that’s not too soft so it can withstand a gentle stirring.
Cilantro: It adds freshness. If you are not a fan, use fresh parsley.
Jalapeno: For a heat kick. If you love spicy food, keep more seeds. For less spice, de-seed it before mincing.
Salt and pepper.

How to Make Shrimp Ceviche

Here is how to make shrimp ceviche recipe with raw shrimp in step-by-step in photos. You can find full recipe card below.

Place 1 pound of shrimp in a large bowl and cover with warm tap water. Let shrimp thaw for 10 minutes.
Drain and give shrimps a gentle squeeze.
Cut small shrimp in half lengthwise and large shrimp into 4 long stripes.
Then dice the shrimp. You want small pieces of shrimp with each bite.

Pour fresh lime juice over diced shrimp in a bowl and stir.
Refrigerate shrimp mixture in acidic marinade for 1.5-2 hours or until pink and opaque.
Your shrimp is now “cooked” and ready to be combined with other ingredients to make homemade ceviche.
Add red onion, tomato, cilantro, avocado and jalapeno. Stir gently and enjoy!

How to Juice Limes Properly

OK, friends. You can use a shortcut with cooked shrimp but don’t even think about bottled lime juice. It is not the same taste plus a ton of preservatives. Yikes!

You need 3/4 cup fresh lime juice. That’s about 6-8 large limes depending how fresh, juicy and big your limes are.

Roll limes on a cutting board pressing with your hand. Helps to release juice from the flesh.
Cut limes in halves.
Squeeze juice using this squeezer. Limes are not lemons. I find lemon rimmer doesn’t work as well.
You should end up with 3/4 cup lime juice. Discard the skins.

Variations

The beauty of any ceviche recipe is that you can make it your own by adding seafood, vegetables and even fruit up to your tastes. Of course, it would not be an authentic ceviche but I am sure it will taste good either way.

Other seafood: Replace some of the shrimp with small pieces of firm white fish, scallops, crab or octopus.
Lemon juice: Use half fresh lemon juice and half fresh lime juice for more refreshing flavor.
Add fresh vegetables or fruit: Like diced cucumber, red bell pepper, green onion, serrano chile pepper, mango or pineapple.
Make Mexican shrimp ceviche: By adding traditional Mexican spice, Tajin.
Clamato: Add a bit of clamato to taste to cooked ceviche.

Is It Safe to Eat Ceviche?

Citrus juice is an acid and an agent of denaturation. It breaks down proteins in shrimp making it opaque in color and of firm texture. This method to cook shrimp for ceviche has been used for centuries.

However, from my research experts do not always agree and I recommend to consume it at your own risk. If you are not convinced, just use cooked shrimp or quickly poach the shrimp.

How Long Does It Last?

While I think it’s best to consume ceviche the same day and it never lasts longer than 24 hours in our house, homemade shrimp ceviche will keep fresh in airtight container in the refrigerator for up to 2 days.

I recommend to use glass container for storage as it is non-reactive with the acidic lime juice.

What to Serve It With?

After you stir cooked shrimp and vegetables together, let shrimp ceviche marinate for 15 minutes. There are several salads that taste so much better with a bit of marinating time like this healthy shrimp salad, Kani salad and more!

I adjust salt and pepper to taste after taste testing the ceviche with a chip. You have to take into consideration that all tortilla chips have different levels of sodium.

With tortilla chips. Our favorite are organic Kirkland tortilla chips. They are lower in sodium and seem to be not as oily. Set out for your guests or family as a dip.
Spread on a tostada. You can even make your own healthy tostada shells at home that can be used with any Mexican dish. So much better than store bought. Essentially tostada is a giant tortilla chip.
In tacos. If you are making fish tacos recipe or any veggie tacos, top with ceviche. Or just make shrimp ceviche tacos!

FAQs

How to make ceviche with cooked shrimp?

If you are not “brave” enough to make raw shrimp ceviche, make cooked shrimp ceviche. No worries, no judgement here. I was the same until a few weeks ago. Until I saw how perfectly lime juice cooks the shrimp. It was pink after sitting in acid for 1.5 hours!

Many will say ceviche with cooked shrimp is not authentic ceviche but that’s OK. Marinate cooked shrimp in lime juice for only 15 minutes. That’s the only difference.

Can you freeze it?

I don’t recommend to freeze it. It has vegetables and fruit which will become soggy and discolored when thawed.

Can I make it the night before?

No, I don’t recommend to make any ceviche the night before because lime juice will overcook the shrimp. Instead, chop the shrimp and vegetables (except avocado), and juice the limes the night before. Store in separate containers and then start “cooking” shrimp about 1.5 hours before serving.

More Shrimp Recipes to Try

You might also want to peruse through all of my shrimp recipes and Mexican inspired dishes!

Best Ever Shrimp Ceviche Recipe

Best ever Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada or add to tacos.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Marinating Time 1 15

Total Time 1 30

Servings servings

Calories 110kcal

Author Olena Osipov

Equipment

Lemon squeezer

Ingredients

1 lb raw or cooked shrimp peeled, deveined & tails off
3/4 cup fresh lime juice 6 large limes
1 large tomato diced
1 large avocado diced
1/2 cup red onion minced
1/2 cup cilantro minced
1 jalapeno seeded & diced
Salt and pepper to taste (I added about 1/2 tsp salt)

US Customary – Metric

Instructions

If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
Marinate cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.
While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
Serve cold with chips, on a tostada and even in tacos.

Video

Notes

Store: Refrigerate covered for up to 2 days. Do not freeze.

Nutrition

The post Shrimp Ceviche Recipe appeared first on iFoodReal.com.

Hot Honey Salmon Bites

Olena Osipov — Tue, 03 Sep 2024 17:27:01 +0000

Hot Honey Salmon Bites are baked pieces of tender and flaky salmon, then coated in sweet and spicy honey. Ready in 25 minutes, it’s a great high protein weeknight dinner perfect in bowls or serve as an appetizer.

We also love to make salmon sushi bake with cubed salmon!

I saw various hot honey recipes pop up on social media and decided to give it a try. I got a bottle of Peace River hot honey from Costco, but this one is more common on Amazon. And honestly any brand works.

If you’re wondering about the spice level, don’t worry, these hot honey salmon bites are not too spicy. They are mild enough that even kids love them!

What Is Hot Honey?

Hot honey is basically regular honey with a kick. It’s infused with chili flakes for that sweet and spicy combo that’s good on just about anything.

I tried to make my own at home and it’s not the same. You have to use up a lot of red pepper flakes, then strain the honey, and it solidifies quickly.

Why You’ll Love This Recipe

Quick and easy: Just 7 ingredients and ready in 25 minutes.
High in protein: Each bite is full of protein, and a serving of 7 pieces gives you 30 grams of protein.
Versatile: They’re great as a main dish or an appetizer.
Irresistibly tasty: The salmon is well seasoned, lightly browned and coated in a sweet and spicy glaze.

Ingredients for Hot Honey Salmon Bites

You’ll need just 7 simple ingredients to make this recipe.

Salmon fillet: Get 2 pounds of salmon and cut it into 1-2 inch bite-sized pieces. I used wild Coho salmon with the skin on, but you can remove it, if you prefer.
Olive oil: To coat the salmon bites to help them bake to a golden finish and so spices stick. I used extra virgin olive oil, but you can also use avocado oil.
Spices: Salt, pepper, garlic powder, and smoked paprika. You can also throw in some cayenne pepper for extra heat.
Hot honey: I used the Peace River brand from Costco, but feel free to use your favorite brand.

How to Make Hot Honey Salmon Bites

Here’s a quick overview of how to make this hot honey salmon bites recipe with quick prep and bake times.

Preheat your oven to 450 F and line a large baking sheet with parchment paper. Set aside.

Coat the salmon: In a large bowl, toss the salmon with olive oil to coat. Sprinkle on the garlic powder, smoked paprika, salt, and pepper, then give it another gentle stir to make sure everything is evenly covered.
Arrange and bake: Spread the salmon pieces on the prepared sheet pan in a single layer, making sure they don’t touch. Bake for 10 minutes.
Coat with hot honey: Remove from the oven, gather the salmon into a pile, drizzle with hot honey, and gently stir to coat. Spread them out in a single layer again.
Broil to finish: Broil the salmon until golden brown, keeping a close eye to avoid burning. Then, remove from the oven.

Tips for Best Results

Here are a few tips to get your salmon bites perfect every time. But don’t worry, this is one of the easiest salmon recipes out there!

Cut salmon into same size pieces: Make sure your salmon chunks are as evenly sliced as possible for even cooking.
Add hot honey to taste: The measurement on the recipe card is approximate. I say 1/4 cup but it’s an estimate as I just drizzled it over the salmon, so you can add more or less. It wasn’t crazy spicy the way I made it.
Results will vary for different salmon: Farmed salmon, which is Atlantic salmon, is more fatty and thus juicy. Any wild salmon is always more dry as it is more lean. I used wild Coho salmon, so use it as a benchmark and maybe cook farmed salmon a bit longer as it can withstand that.
Leave skin on or take it off: It really comes down to personal preference. My family likes it, and it’s good for you!
Watch not to burn: Keep an eye on both the salmon and parchment paper. Quality parchment paper is OK up to 450 F, I had no issues. This recipe happens quickly, so don’t walk away.

What to Serve Hot Honey Salmon Bites with?

You’re going to love making these spicy salmon bites all the time. They’re quick, easy, and so versatile!

Here are a few fun ways to serve them:

Rice bowls: Serve them over Instant Pot jasmine rice with avocado, cucumber, edamame and shredded carrots. Then garnish with sesame seeds and green onion, and drizzle with more hot honey or sprinkle with red pepper flakes if you like it fiery.
Appetizer: Pop them on a platter with a squeeze of lemon juice and some toothpicks. Serve with a side of hot honey, and you’re all set. I’d make a double batch, trust me!
As a main dish: Pair with roasted veggies like broccoli, parmesan brussels sprouts, asparagus, or sweet potatoes. Add quinoa, cauliflower mashed potatoes, or a salad. Think simple lettuce salad, cucumber tomato salad, or avocado corn salad.
Wraps or tacos: Use these bites as a tasty filling for tacos or wraps, and load up with your favorite toppings.
With sauces: You can also dunk them in creamy avocado cilantro dressing, cottage cheese ranch dip or Greek yogurt blue cheese dressing.

How to Store and Reheat

Store: Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator for up to 5 days.

Reheat: Warm them up in the microwave or a skillet. I wouldn’t use the oven, it can make them very dry.

Freeze: Store the cooled salmon in an airtight container and in the freezer for up to 3 months. Just remember to plan ahead and thaw in the fridge overnight.

FAQs

Can I use regular honey?

Yes. If you don’t have hot honey or prefer less spice, you can use regular honey instead.

What is the best salmon to use?

Any salmon will work for this recipe. Farmed salmon is fattier and juicier, while wild salmon is leaner and drier. Just adjust cooking times if needed based on the type you use.

Can I make it in air fryer?

Yes! Make air fryer salmon bites by cooking the seasoned salmon in the air fryer at 400 F for 10 minutes. Drizzle with hot honey and air fry for another 1-2 minutes.

Why are my salmon bites dry?

They were overcooked. Ovens vary, and it also depends on the type of salmon. Try cooking them for a few minutes less next time.

More Salmon Recipes to Try

Hot Honey Salmon Bites

Hot Honey Salmon Bites are baked pieces of salmon coated in sweet and spicy honey. Ready in 25 minutes, it's a great high protein weeknight dinner or an appetizer.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 13

Cook Time 12

Total Time 25

Servings servings

Calories 304kcal

Author Olena Osipov

Equipment

Ingredients

2 pounds salmon fillet with skin on or off cut into 1-2 inch pieces
2 tablespoons olive oil extra virgin
2 teaspoons garlic powder
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup hot honey

US Customary – Metric

Instructions

Preheat oven to 450 F and line large baking sheet with parchment paper. Set aside.
In a large bowl, add salmon, drizzle with olive oil and gently stir to coat, using a spoon. Sprinkle with garlic powder, smoked paprika, salt and pepper. Stir gently again until evenly coated.
Transfer to previously prepared baking sheet and arrange in a single layer, making sure all pieces are not touching each other. Bake for 10 minutes.
Remove from the oven, move into a single pile with a spatula, drizzle with hot honey, carefully stir to coat and spread in a single layer again.
Broil until golden brown. Watch carefully not to burn. Remove from the oven.
Serve hot with rice, avocado, cucumbers and drizzled with more honey, if you wish.

Notes

Store: Refrigerate in an airtight container for up to 5 days. Warm up in a microwave. I would not bake the bites in the oven to avoid drying out.
Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

The post Hot Honey Salmon Bites appeared first on iFoodReal.com.

Shrimp Egg Roll in a Bowl

Olena Osipov — Tue, 28 May 2024 08:09:00 +0000

Shrimp Egg Roll in a Bowl is a 15 minute healthy dinner with juicy shrimp and crunchy vegetables sauteed together in a single skillet.

We also love this chicken and cabbage stir fry!

Once I made my turkey egg roll in a bowl, I wanted to try it with shrimp since it’s such a quick protein to cook which makes it into a 15 minute meal! We all devoured this shrimp egg roll in a bowl and I served it with Instant Pot brown rice for my hungry boys.

If you’ve never tried egg roll bowls, you’re in for a treat! Picture biting into an egg roll, no wrapper, just the tasty, protein-packed filling!

Why You’ll Love This Recipe

Easy: Bagged coleslaw mix keeps prep super easy, and adding shrimp makes it even simpler.
Healthy: High protein, low calories, and veggies galore!
Full of flavor: You’ll keep craving the savory Asian flavors week after week.
Leftover magic: The ingredients blend overnight making it perfect for meal prep or a quick lunch.

Ingredients for Shrimp Egg Roll in a Bowl

These 10 simple ingredients infuse so much flavor into this one pot meal.

Shrimp: Use any size raw shrimp. I prefer raw shrimp because it really absorbs flavor. Keep in mind bigger shrimps will be more prominent but are more pricey.
Aromatics: Minced fresh garlic and chopped onion provide a flavorful base.
Oil: Avocado oil or olive oil for frying. Toasted sesame oil will add a delicious nutty flavor, but if it’s not toasted I wouldn’t splurge on it.
Coleslaw mix: I used 2 bags of store-bought coleslaw mix. If you have extra green cabbage lying around, this recipe is a great way to use it up! Just chop up some carrots or grab some matchstick carrots to mix in.
Edamame: Adding thawed edamame ups the protein, fiber, vitamins, and minerals while adding a fun pop of flavor and color.
Homemade Asian sauce: A delicious blend of brown sugar, soy sauce, and rice vinegar.
Green onion: My favorite stir fry garnish for fresh flavor and vibrant color.

How to Make Egg Roll in a Bowl with Shrimp

Here’s a quick overview how to make it. It’s done in 4 easy steps using one large pan. There is a full recipe card below.

Cook shrimp: Heat a large skillet on medium heat and coat with 1 tablespoon of oil. Add the shrimp and let them cook for 3-4 minutes until they turn opaque, giving them a few stirs along the way. Once done, transfer to a large bowl and set aside.
Saute aromatics: Pour in the rest of the oil along with the onion and garlic. Let them saute for 3-4 minutes, stirring occasionally.
Add cabbage and spices: Add in the coleslaw, brown sugar, soy sauce, and rice vinegar. Cook it all together for another 1-2 minutes, stirring a few times.
Add shrimp and edamame: Toss in the edamame and cooked shrimp. Keep stir frying for another 2-3 minutes, giving it a few more stirs.

Tips for Best Results

These pro tips turn this shrimp egg roll in a bowl recipe into a shrimp lover’s favorite.

Type of skillet to use: You want a wide skillet with deep edges so the ingredients can spread out evenly and cook quickly without spilling over the sides. I swear by my non-stick ceramic skillet!
Thaw and drain shrimp well: Excess moisture in the shrimp can cause them to steam rather than fry, and it will also water down the sauce.
Don’t overcook: Overcooked shrimp becomes rubbery, dry, and not very enjoyable.
Using cooked shrimp: Since the shrimp are already cooked you can cook them for less time. Saute for 2-3 minutes until they are heated through.

Variations and Substitutions

We all need that one quick recipe that fits our diet and whatever’s in the pantry. Here’s how to switch it up:

Use different protein: Use ground meat like ground chicken, beef, pork, or turkey. You could also add scrambled eggs, tofu, or tempeh for a vegetarian option.
To add more vegetables: Swap half or the full amount of coleslaw mix for broccoli slaw, mix in some frozen peas or corn, chopped mushrooms, sliced bell peppers, or zucchini.
Omit edamame: You can skip edamame altogether or swap it out with lima beans to maintain the protein content, or use frozen green beans for crunch and color.
Using regular cabbage: You’ll need about half of a medium cabbage, thinly sliced using a knife or mandoline.
Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

Serving

Egg roll in a bowl is filling and can stand alone as a meal. You can even drizzle it with sauce from bang bang shrimp tacos for an extra kick.

With serving sizes increasing in my household, I find serving it over grains is a no brainer. It’s tasty and keeps everyone full. Choose from brown rice, white rice, quinoa, and noodles, or cauliflower rice to up the volume while keeping it low carb.

If you want a little extra on the side, a simple mixed green salad or cucumber salad with a light vinegar-based dressing would be a perfect match.

How to Store and Reheat

Store: Egg roll in a bowl stores well in an airtight container and in the refrigerator for up to 3 days.

Reheat: You can reheat in the microwave for 1-1.5 minutes or quickly stir fry on the stove over high heat with a touch of oil.

FAQs

Can I freeze it?

No, do not freeze it. It’s best to cook and eat thawed shrimp right away, and the texture of the cabbage changes after thawing.

Can I make it ahead of time?

Certainly! You can prepare this dish up to 3 days in advance and store in the fridge. Just hold off on adding the green onion until you’re ready to serve.

How do I make it spicy?

Add some heat by sprinkling red pepper flakes or drizzling sriracha sauce on top. You could also add some sweet chili sauce in with the brown sugar, soy sauce, and rice vinegar.

More Shrimp Recipes to Try

More Asian Inspired Quick Dinners

Shrimp Egg Roll in a Bowl

Shrimp Egg Roll in a Bowl is a 15 minute healthy dinner with juicy shrimp and crunchy vegetables sauteed together in a single skillet.

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 4

Cook Time 11

Total Time 15

Servings servings

Calories 185kcal

Author Olena Osipov

Equipment

Ceramic skillet

Ingredients

1 pound raw shrimp thawed and drained
1 medium onion finely chopped
3 large garlic cloves minced
2 tablespoons oil for frying, divided
28 ounces coleslaw mix 2 bags
1 tablespoon brown sugar
1/4 cup soy sauce
1 tablespoon rice vinegar
1 cup edamame thawed
1/3 cup green onion finely chopped

US Customary – Metric

Instructions

Preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add shrimp and cook for 3-4 minutes or until opaque, stirring only a few times. Transfer to a large bowl and set aside.
Add remaining oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally. Add coleslaw, brown sugar, soy sauce, rice vinegar and cook for 1-2 minutes, stirring a few times.
Add edamame and previously cooked shrimp. Stir fry for another 2-3 minutes, stirring a few times.
Turn off heat, garnish with green onion and serve immediately.

Video

Notes

Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.
Reheat: Reheat in a microwave for 1 – 1.5 minutes or sti fry quickly on the stove on high heat with a bit of oil.

Nutrition

The post Shrimp Egg Roll in a Bowl appeared first on iFoodReal.com.

15 Minute Easy Shrimp Tacos Recipe

Olena Osipov — Tue, 26 Mar 2024 00:37:01 +0000

This 15 Minute Easy Shrimp Tacos Recipe with creamy slaw and spicy shrimp have the best taste and texture and make a weeknight meal a breeze!

We also love our bang bang shrimp tacos, shrimp ceviche recipe or shrimp tostadas. So easy and good!

Oh my goodness, these shrimp tacos came out fantastic! Spicy shrimp, creamy slaw, yummy shrimp taco sauce wrapped in warm fresh corn tortilla. Then a squeeze of fresh lime juice and you are in Mexico!

I promise you my fish tacos recipe and grilled fish tacos are just as good!

Why You Will Love This Recipe

Easy: This recipe is ready in 15 minutes from start to finish and healthy dinner is served.
Healthy: Shrimp is low calorie and full of nutrients and then combined with coleslaw cabbage that is high in Vitamin C and K .
Enjoy year round: Grill in the summer, pan fry in cooler months, you can also easily host with these tacos any time!
Customizable: As with any tacos, sky is the limit when serving tacos!

Ingredients for Shrimp Tacos Recipe

Let’s start with simple and best shrimp tacos ingredients.

Raw shrimp: Fresh or frozen. I use 31-40 count per pound shrimp. You can use smaller or larger shrimp if you wish, you will have to adjust the cook time. P.S. I forgot to remove the tails.
Tortillas: We prefer small corn tortillas around 6 inches in diameter. You can use flour tortillas as well.
Store bought coleslaw mix: Saves a lot of time.
Plain yogurt: Use regular yogurt or Greek yogurt mixed with a bit of water. I do not recommend to use 0% yogurt because slaw will lack flavor. We already reduced a lot of fat by cutting back amount of mayo.
Mayo: A little bit of mayo makes taco sauce “legit”.
Seasonings: Taco seasoning, garlic powder, lime and cilantro. That’s it!

How to Make Shrimp Tacos

Make Shrimp Taco Seasoning and Sauce

Make shrimp taco seasoning: We combine enough taco seasoning with garlic powder to season raw shrimp for 5 minutes while you are making the sauce and pre-heating the skillet. You want shrimp to be a little spicy, so assembled tacos do not taste bland.

And no salt is added because shrimp contains a lot of sodium. And so does taco seasoning although I buy low sodium taco seasoning or make my homemade taco seasoning.

Make shrimp taco sauce: Most shrimp taco recipes are heavy on mayo. I used yogurt and a touch of mayo because these tacos wouldn’t be real shrimp tacos without creamy mayo slaw. It is a version of my healthy coleslaw recipe. This step reduces fat and calories but still gives the tacos a more authentic taste.

Combine yogurt and mayo with lime juice, more taco seasoning and a pinch of cayenne. We will use it for the slaw and to drizzle on tacos. Set aside.

Saute Shrimp and Make Cabbage Slaw

Cook shrimp for 4 minutes in a hot ceramic non-stick skillet. Shrimp cooks fast and it’s ready when no longer gray and starts to turn pink. For more browned look, flip once and press on shrimp with spatula.

Make slaw by literally just dumping a 14 ounces bag of store-bought cabbage slaw, cilantro, salt and almost all of the taco sauce.

Recipe Tip

I like to reserve some of the sauce for drizzling on tacos but you don’t have to. This adds extra creaminess and gives it a restaurant presentation quality.

Assemble The Tacos

Time to assemble the tacos: I like to warm tortillas in a cast iron skillet on medium-high heat. Just 10 seconds per side because otherwise tortilla will dry out and break as you fold it.

Press with a spatula for extra char. If you have a gas stove, do it directly on the burner using tongs.

What goes in shrimp tacos? Fill each tortilla with 3-4 sauteed shrimps (depending on the size), some slaw and drizzle with the sauce.

Tips for Best Results

If your shrimp is not cleaned: Here is a quick tutorial how to peel and devein shrimp.
Serve tacos in 2 tortillas (double layer): Because corn tortillas are delicate and tend to fall apart if fresh. That’s what they do in Mexico.
For non-creamy slaw: Make this vinegar coleslaw recipe instead. It will go very well in this recipe and make heck of a super healthy shrimp tacos!
To make grilled shrimp tacos: You can grill shrimp on a silicone grill mat on medium-high heat. Keep in mind it slows down cooking as food is not hit directly by flames. Cover the grill and give shrimp a few minutes. Then open and when you see pink on the bottom, flip carefully, cover and cook until no longer gray.

What to Serve with Shrimp Tacos?

This shrimp taco recipe is highly versatile! I usually use what I have on hand. Here are a few other ideas:

Other toppings: Add diced jalapenos or drizzle with hot sauce for heat lovers, diced avocado or pico de gallo on the side, crumbled cotija cheese on top and sour cream on a side.
Add fruit salsas: Replace coleslaw entirely with any of these salsa recipes: pineapple jalapeno salsa, mango salsa or peach salsa.
Make low carb: Make lettuce wraps and serve in double layers of Boston lettuce or Romaine lettuce leaves. Or serve them a taco bowl style.
Make a taco bar: Set out brown rice or quinoa, Mexican street corn salad, guacamole, Instant Pot refried beans, Instant Pot corn on the cob for a whole spread where everyone can make a taco, a bowl or whatever combination they like!

How to Store and Reheat

Store leftovers: Refrigerate leftover cooked shrimp and slaw in separate airtight containers for up to 24 hours. Cabbage slaw will leak a bit, so be sure to drain and stir before serving in tacos.

To reheat: Place previously cooked shrimp on well preheated ceramic non-stick skillet with a bit of cooking spray or oil. You want skillet to be hot.

Cook shrimp for maximum 1 minute per each side, just to heat through and not overcook. It doesn’t need much more than that.

Enjoy this 15 minute easy shrimp taco recipe! I swear, it’s the easiest weeknight dinner I ever made.

FAQs

What can I substitute cilantro with?

Substitute cilantro with fresh parsley if you do not love cilantro. The taste definitely will be different though.

Can you use 0% fat yogurt for shrimp taco sauce?

Readers have used 0% fat yogurt with great results, I like to use 2% yogurt as it gives it more flavor.

Is it better to use fresh or frozen shrimp?

You can use either for this recipe! Since you are seasoning the shrimp, it is fine to use frozen shrimp. Thaw raw shrimp overnight or place in a colander in a bowl with cold water, it thaws in 15-20 minutes. After make sure shrimp is very well drained and dry. This will ensure it gets a char on instead of releasing a lot of water.

Readers have had good luck with precooked shrimp as well. After thawing let it sit with seasoning for 20-30 minutes, then warm it up in a skillet.

Can I make it ahead of time?

Yes. Refrigerate seasoned shrimp and shrimp taco sauce separately for up to 2 days. Cook tacos and assemble slaw right before serving.

More Shrimp Recipes to Try

More Tacos Recipes to Try

Also browse through all of my favorite healthy taco recipes and healthy shrimp recipes!

15 Minute Easy Shrimp Tacos Recipe

This 15 Minute Shrimp Tacos Recipe with slaw and spicy juicy shrimp, wrapped in warm corn tortilla has the best taste and texture.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings tacos

Calories 171kcal

Author Olena Osipov

Equipment

Ingredients

For the Shrimp Tacos:

1 pound raw shrimp peeled & deveined (I left tails on)
1 tablespoon taco seasoning
1 teaspoon garlic powder
14 ounces bag of coleslaw or 3 cups shredded cabbage
1/2 small bunch cilantro finely chopped
Avocado oil for frying
Ground black pepper to taste
9 corn tortillas
Easy guacamole optional

For the Shrimp Taco Sauce:

1/2 cup plain yogurt 2%+ fat
1/4 cup mayo I use avocado oil mayo
1 lime juice of
1/2 teaspoon taco seasoning
1/4 teaspoon salt
Pinch cayenne
Ground black pepper to taste

US Customary – Metric

Instructions

In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.
In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.
In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.
To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula.
Fill each tortilla with 3-4 shrimps, some slaw and drizzle with sauce. Serve immediately.

Video

Notes

Store: Refrigerate leftover cooked shrimp and slaw covered for up to 24 hours.
Shrimp: Make sure shrimp is very well drained and dry. This will ensure it gets a char on instead of releasing a lot of water.
Yogurt: I do not recommend to use 0% yogurt because slaw will lack flavor. We already reduced a lot of fat by cutting back amount of mayo.
Serve in 2 tortillas (double layer) if using small corn tortillas. They are delicate and tend to fall apart if fresh.
To make low carb: Make lettuce wraps and serve in Boston or Romaine lettuce leaves (again double the layers to hold better).

Nutrition

The post 15 Minute Easy Shrimp Tacos Recipe appeared first on iFoodReal.com.

Salmon Sushi Bake

Olena Osipov — Tue, 30 Jan 2024 18:20:13 +0000

This Salmon Sushi Bake is layered with rice, roasted seaweed, marinated salmon, and a variety of toppings. Easy way to enjoy classic sushi flavor with just 20 minutes of prep!

We also love these hot honey salmon bites!

Ingredients for Salmon Sushi Bake
How to Make Salmon Sushi Bake
Tips for Best Results
Other Toppings Ideas
What to Serve Sushi Bake with?
How to Store and Reheat
FAQs
More Asian Inspired Recipes to Try
Salmon Sushi Bake Recipe

Sushi bake has taken the internet and social media by storm. I made this very simplified version and my family went crazy for it! Alex and the boys keep claiming it tastes like a poke bowl and totally satisfies the sushi craving.

I can tell you it’s so easy to put together, it’s one of my favorite healthy casseroles ever! So simple and delicious!

Why You’ll Love This Recipe

Cozy delight: Delicious blend of flavors, warmth in every bite, and familiarity of a sushi roll all baked together.
Easy to make: This baked salmon sushi recipe is incredibly easy to make with no intricate rolling techniques, perfect for all skill levels.
Crave-worthy: Tested and approved by my loved ones making it a go-to choice for a healthy dinner.
Flexibility: Customize your choice of rice, spice level, and toppings.

Ingredients for Salmon Sushi Bake

This salmon sushi bake breaks down into layers of rice, salmon, sauce, and toppings. Here’s what you’ll need:

Rice: You can use any rice but I wrote this recipe for the most common long grain white rice (I make mine in Instant Pot). I also tried it with Instant Pot basmati rice, it needs to be a bit overcooked, so it softens and sticks together. Sushi rice or short grain rice would be great too!
Salmon: I used wild coho salmon caught during our fishing trips. Feel free to use any boneless salmon filets, and you can keep the skin on for health benefits or remove it before slicing.
Thai sweet chili sauce: Makes salmon flavorful and this dish super quick. I do not like overcooked salmon mixed with cream cheese in this recipe.
Mayo: I used regular mayo but you can also use Japanese Kewpie mayo.
Sriracha: Adds heat and a hint of garlic to the spicy mayo sauce.
Soy sauce: Mixed with mayo and hot sauce to impart a savory umami taste. Use tamari or coconut aminos as a gluten-free option.
Maple syrup: Provides a touch of sweetness to the spicy sauce.
Seasoning: Salt to taste.
Japanese BBQ sauce: Bachan’s sauce is to die for but if you cannot find it eel sauce, unagi sauce or teriyaki sauce will work.
Roasted seaweed sheets: I cut 5 nori sheets to mix into the casserole. Feel free to use more for scooping up the baked salmon mixture.
Sesame seeds: Not pictured but included as a garnish to add a nutty and toasty flavor.
Other toppings: I added thawed edamame beans, chopped cucumber, and green onion. See more ideas below!

How to Make Salmon Sushi Bake

Here’s a quick step-by-step overview of how to make this simple salmon sushi bake recipe.

You’ll also find a full recipe card below.

Start by preheating your oven to 400 F then coat a large 9×13 baking dish with cooking spray.

Cook rice: Cook 2 cups of rice either on the stovetop or, like I prefer, in the Instant Pot. Add rice, water, and a pinch of salt then pressure cook on High pressure for 5 minutes and allow for complete or 10 minutes of Natural Release. We’re aiming for soft and sticky rice that really sticks together.
Marinate salmon: Meanwhile, take a big bowl and toss in the salmon, Thai sweet chili sauce, and salt. Give it a stir then set aside to marinate.
Make spicy mayo sauce: While the salmon is marinating mix mayo, sriracha, soy sauce, and maple syrup in a medium bowl. Set it aside.
Assemble and bake: In the casserole dish, spread the rice evenly and press it down to pack it. Add a single layer of roasted seaweed and the marinated salmon. Bake for 15 minutes, then broil until it’s golden brown on top.

Add toppings: Take the sushi bake out of the oven and drizzle with spicy mayo. Top it off with edamame, cucumber, green onion, and sprinkle with sesame seeds. Finish it up with a nice drizzle of Japanese BBQ sauce.
Serve: Cut each slice with a spatula and serve hot.

Tips for Best Results

Here are some helpful tips to make sure this salmon sushi bake becomes a favorite at your place, just like it is online.

Rice should be soft: You want it almost a bit overcooked, so it’s mushy and sticks together in a single layer. It’s easier to serve it this way. So if cooking on the stove add extra water and cook time. I have included Instant Pot instructions on how to do that.
Don’t overcook the salmon: You don’t want the fish to be dry. That’s why we bake it for a short amount of time and then broil the tops with chili sauce for a caramelized finish.
Use what you have on hand: I have made this recipe numerous times with or without seaweed, green onions and sesame seeds, and it’s always a hit. As long as you have rice, salmon or Thai sauce and spicy tomato sauce you can do it.
Use leftover cooked rice: I always freeze leftover cooked rice, you will need about 5 cups of it. I tested this recipe with leftover Instant Pot coconut rice and it was amazing!

Other Toppings Ideas

Making this dish your own is a breeze. Add any or all of these perfect toppings, just be sure to add raw toppings after baking.

Diced avocado
Sliced radishes
Fish roe
Furikake rice seasoning
Pickled ginger
Cilantro leaves
Shredded carrots

What to Serve Sushi Bake with?

We each enjoyed a bowl of salmon sushi bake on its own, it’s quite rich.

If you’re really hungry or entertaining a group, complete it with appetizers or sides like miso soup, simple avocado salad, spinach or cucumber salad with Japanese carrot ginger dressing, or pickled carrots and cucumbers.

How to Store and Reheat

Store: For any leftovers, simply store them in an airtight container in the refrigerator, and they should stay fresh for up to 5 days.

Reheat: This casserole tastes best when warm. If you have all the toppings on it, reheat in a microwave for a minute or so. Without many fresh toppings you can heat it in the oven at 350 F for 7 to 10 minutes.

Freeze: Avoid freezing this dish due to the toppings, unless you plan ahead and only add toppings to half the dish. Tightly wrap that half in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or oven before serving.

FAQs

What is sushi bake and where it’s from?

Sushi bake is a deconstructed sushi roll with all the delicious flavors layered into a casserole. Its origin is debated, some credit Mimi Qui Reyes, founder of The Original Baked California Roll in the Philippines (2015), while others claim it gained popularity at Hawaiian potlucks earlier.

Is this salmon sushi bake spicy?

A little bit, mostly from the spicy mayo sauce. One of my teenagers doesn’t like spicy food and it was a little bit too spicy for him but he ate it. You can always use less or completely omit sriracha for a more mild or non spicy version.

How do I make proper sushi rice for this recipe?

Proper sushi rice can be made by adding 1/4 cup rice vinegar and 1 tablespoon sugar when cooking rice. I found it’s not necessary but you can do it.

Can I make salmon sushi bake with brown rice?

Yes. Cook brown rice on the stove or here is my Instant Pot brown rice recipe. In any case, you want it to be a bit overcooked, so add a little bit more water and cook for a little bit longer. It doesn’t have to be perfect because we will bake it after and if there is any leftover water it will get absorbed.

What can I use instead of salmon?

Feel free to swap salmon for trout or raw tuna but cook time might be slightly different. For shrimp or scallops, bake for 5-7 minutes or so. Some people also add chopped or shredded imitation crab meat, I would add it with toppings after baking rice with whatever fresh seafood you choose.

More Asian Inspired Recipes to Try

Salmon Sushi Bake

Salmon Sushi Bake is layered with rice, seaweed, salmon, and a variety of toppings. Enjoy classic sushi flavor with just 20 minutes of prep!

Course Casserole

Cuisine Asian

Diet Gluten Free

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 603kcal

Author Olena Osipov

Equipment

Ingredients

For Instant Pot Rice:

2 cups long grain white rice or sushi rice uncooked
2 1/2 cups cold water
1/4 teaspoon salt

For Salmon:

1 1/2 pounds salmon cubed into 1-1.5" pieces
1/3 cup Thai sweet chili sauce
1/4 teaspoon salt

For Spicy Mayo Sauce:

1/2 cup mayonnaise
2 tablespoons sriracha
2 tablespoons soy sauce
1 tablespoon maple syrup

Toppings:

5 sheets roasted seaweed sliced
3/4 cup edamame beans thawed
1/2 cup cucumber chopped
1/4 cup green onion finely chopped
2 tablespoons sesame seeds
Japanese BBQ sauce

US Customary – Metric

Instructions

Preheat oven to 400 F and spray large 9×13 baking dish with cooking spray. Set aside.
Cook 2 cups of rice on the stovetop or I like to make it in Instant Pot. Add rice, water and salt, then pressure cook on High pressure for 5 minutes and allow for complete or 10 minutes of Natural Release. You want rice soft and mushy so it sticks.
While rice is cooking, in a large bowl add salmon, Thai sweet chili sauce and salt. Stir and set aside to marinate.
While salmon is marinating, make spicy mayo sauce by whisking mayo, sriracha, soy sauce and maple syrup in a medium bowl. Set aside.
In previously prepared baking dish add rice and level it with a spoon, pressing on it so it's packed. Then top with roasted seaweed and marinated salmon in a single layer. Bake for 15 minutes, then broil until golden brown.
Remove sushi bake from the oven and drizzle with spicy mayo sauce. Then garnish with edamame, cucumber, green onion and sesame seeds. Drizzle with Japanese BBQ sauce.
Serve hot by cutting each slice with a spatula.

Video

Notes

Store: Refrigerate in an airtight container for up to 5 days.
I don’t recommend to freeze this dish because of all the toppings. Unless you plan ahead and top half of the bake only. Then freeze the other half tightly wrapped with a few pieces of plastic wrap for up to 3 months. Thaw in the fridge overnight and reheat in a microwave for a few minutes or in the oven at 350 F for 10-15 minutes.

Nutrition

The post Salmon Sushi Bake appeared first on iFoodReal.com.

Instant Pot Jambalaya

Olena Osipov — Tue, 12 Sep 2023 08:44:00 +0000

Instant Pot Jambalaya is a delicious one-pot meal with veggies sauteed in sausage drippings, tender chicken, rice, succulent shrimp, and lots of Cajun spice, seasonings, and flavor.

This is wonderful in rotation with other Instant Pot meals like Instant Pot chicken and rice, Instant Pot rice and beans and Instant Pot chicken fried rice!

Why You’ll Love This Recipe
What Is Jambalaya?
Ingredients for Instant Pot Jambalaya
How to Make Instant Pot Jambalaya
Tips for Best Results
What to Serve Instant Pot Jambalaya with?
How to Store and Reheat
FAQs
More Instant Pot Rice Recipes
More Instant Pot Recipes to Try
Instant Pot Jambalaya Recipe

Instant Pot Jambalaya is one of my favorite Instant Pot recipes to make. It is similar to paella but instead of expensive saffron, it contains affordable cajun seasoning.

Why You’ll Love This Recipe

One pot meal: We saute vegetables, chicken and sausage in same pressure cooker we cook rice in. Only one pot to wash, perfect for busy weeknights!
Versatile: Make jambalaya in Instant Pot with any sausage you have on hand, white rice or brown rice, and veggies are simple as well.
Delicious: There are many original versions of this Louisiana dish and I am in no way saying it’s authentic. It’s just simply good!
Weeknight dinner or celebratory meal: We had jambalaya for a Sunday dinner with friends and everyone raved about it for days. But it is also mid-week healthy dinner friendly.

What Is Jambalaya?

Jambalaya is a Southern dish that has originated from Louisiana. It is made with rice, meat and vegetables seasoned with Creole and Cajun spices.

Common choices of meat are smoked sausage like andouille or chorizo and an addition of pork or chicken. Less common seafood like shrimp or crawfish is sometimes added as well.

Vegetables are sofrito like mixture of onion, celery and green bell pepper known as “holy trinity”. Other vegetables are often used.

Ingredients for Instant Pot Jambalaya

The list of ingredients for this Instant Pot jambalaya recipe might seem long but they are all simple ingredients you can find in any grocery store.

Sausage: Traditional jambalaya calls for andouille sausage. I used chorizo sausage. You can also use kielbasa or Polish sausage.
Vegetables: Onion, bell pepper, celery and garlic.
Chicken: Boneless skinless chicken breasts or chicken thighs work. You can also use leftover shredded Cajun chicken.
Seafood: Use any shrimp or prawns. Make sure they are deveined and peeled, tails can be on or off.
Rice: You can use either white rice or brown rice. The only difference is pressure cooking time which I indicate in the recipe card. Feel free to buy short grain rice or long grain rice.
Seasonings: Chicken broth, tomato sauce or diced tomatoes, cajun seasoning, dried oregano, dried thyme, salt and pepper.

How to Make Instant Pot Jambalaya

Here is a quick overview how to make jambalaya in Instant Pot. Full recipe card is located below.

Saute the sausage: Preheat Instant Pot on Saute until display says Hot. Cook sliced sausage rounds on both sides until golden brown. Remove onto the plate to prevent it from getting rubbery.
Saute the veggies: To the Instant Pot, add onion, celery and bell pepper, saute for a few minutes. Stir in chicken, seasonings and broth. Cook for 2 more minutes, scraping the bottom of the pot to deglaze it. Then press Cancel.
Cook: Add rice and diced tomatoes, and do not stir. Pressure cook jambalaya on High Pressure with white rice for 8 minutes, or with brown rice for 22 minutes. Release pressure 5 minutes after cooking is done by turning pressure release valve to Venting.
Add shrimp: Open the lid, add shrimp and stir jambalaya. Close the lid and let it sit for 10 minutes. Residual heat will cook the shrimps without overcooking.

Tips for Best Results

Instant Pot size: I made this Instant Pot jambalaya in 8 quart Instant Pot and it will also fit 6 quart Instant Pot. For 3 quart Instant Pot, cut recipe ingredients in half but keep same cook time.
Use frozen chicken if you want: You can use frozen chicken breasts or thighs without changes to the original recipe. Just make sure frozen chicken pieces are separated and not in one blob. Shred or dice them after cooking. You can also cut frozen chicken into cubes, if it is slightly thawed.
Don’t discard sausage drippings: Don’t transfer sauteed sausage onto paper towel to soak up the fat. Sausage drippings add a lot of flavor to pressure cooker jambalaya.
Rinse the rice: Don’t skip rinsing the rice. If you don’t rinse off the starch coating rice grains, your jambalaya will come out mushy.
If your rice comes out undercooked: It shouldn’t happen but if it did, close the lid and let jambalaya sit in Instant Pot for another 10 minutes. Rice will finish cooking with residual heat.
If you got the dreaded Burn: I have updated this recipe in 2023 with instructions to deglaze the pot after sauteing, so you shouldn’t get the Burn notice. Some Instant Pot models are a bit sensitive. It doesn’t mean your food is actually burning though.

What to Serve Instant Pot Jambalaya with?

Jambalaya is truly a one pot meal full of protein and complex carbs. Maybe a simple salad like lettuce salad or cucumber bell pepper salad, so it doesn’t overpower the flavors of the dish.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Freeze: You can also freeze completely cooled jambalaya for up to 3 months. Thaw in the fridge overnight.

Reheat: Add desired amount of food to a small pot, add a splash of water or broth and simmer on low heat while covered for 5-10 minutes. You will have to stir it a few times to avoid burning.

FAQs

What consistency should Instant Pot jambalaya be?

Jambalaya in Instant Pot should be more of a thick porridge consistency. Rice will absorb most of the juices. It should neither fall apart nor be mushy.

What is the ratio of liquid to rice in jambalaya?

The ratio of liquid to rice when cooking jambalaya in Instant Pot should be 1 to 1. We use 2 cups of chicken broth and liquid from diced tomatoes with 2 cups of rice.

Can I omit shrimp?

Yes, feel free to omit shrimp when making jambalaya. Then skip the 10 minute resting time at the end of the recipe.

What is the difference between gumbo and jambalaya?

Gumbo is a stew or soup that’s served over rice. Where as jambalaya is a rice dish with meat and vegetables, where rice is the main component of it.

Can I make it on the stove top?

Yes, to make this Instant Pot Jambalaya recipe on the stove, saute sausage, veggies with spices, and chicken in stages, transferring to a plate in between each step. Then add all ingredients to a large pot along with other ingredients, increasing broth amount to 3 cups. Cover the pot, bring to a boil, reduce heat to low and simmer jambalaya for 20-30 minutes with white rice, and 40-45 minutes with brown rice. Add shrimp and adjust any seasonings to taste. Also you might need to cook it for more or less time, just play it by ear.

More Instant Pot Rice Recipes

More Instant Pot Recipes to Try

Be sure to browse more of my healthy Instant Pot recipes!

Instant Pot Jambalaya

Instant Pot Jambalaya is delicious one pot meal with veggies sauteed in sausage drippings, tender chicken, rice, succulent shrimp and lots of Cajun spice, seasonings and flavor.

Course Dinner

Cuisine Southern

Diet Gluten Free

Prep Time 15

Cook Time 25

Pressure Up & Down Time 15

Total Time 55

Servings servings

Calories 402kcal

Author Olena Osipov

Equipment

Instant Pot

Ingredients

10 oz andouille or chorizo sausage sliced
1 lb boneless chicken breasts or chicken thighs cubed (fresh or frozen)
1 large onion finely chopped
3 celery stalks finely chopped
2 large bell peppers finely chopped
4 garlic cloves minced
1 tbsp oil
1 tsp dried oregano
1/4 tsp dried thyme
1 tbsp cajun seasoning low sodium
1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 cups chicken or veggie broth low sodium
2 cups brown rice or white rice
14 oz can tomato sauce or diced tomatoes low sodium
1 lb raw or cooked shrimp peeled & deveined
3 green onion sprigs finely chopped

US Customary – Metric

Instructions

On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot.
Add sausage and cook for 5 minutes, stirring a few times. Remove onto a plate and set aside.
Swirl oil to coat and add onion, celery, bell pepper and garlic. Saute for 5 minutes, stirring occasionally. Add chicken, oregano, thyme, cajun seasoning, salt, pepper and broth. Cook for 2 more minutes, scraping the bottom of the pot to deglaze it, then press Cancel.
Add rice and tomato sauce, do not stir.
Close the lid and set valve to Sealing. Press Pressure Cook on High or Manual button for brown rice – 22 minutes, white rice – 8 minutes.
After cooking has finished, allow pressure to come down on its own for 5 minutes and then turn valve to Venting to release remaining pressure.
Add previously cooked sausage and shrimp. Stir, close the lid and let residual heat cook shrimp for 10 minutes.
Open the lid, sprinkle with green onion, give a few gentle stirs and serve hot.

Video

Notes

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Up to 3 months. Thaw in the fridge overnight.
Reheat: Add desired amount to a small pot, a splash of water or broth and simmer on low covered for 5-10 mins. You will have to stir a few times.
Fresh or frozen chicken: Boneless and skinless chicken breast or thighs. Frozen – Same cook time, just make sure frozen chicken pieces are not one blob. You can cut frozen chicken into cubes if it is slightly thawed. But best is to add frozen chicken breasts (make sure they are separated) and shred or dice them after cooking.

Nutrition

The post Instant Pot Jambalaya appeared first on iFoodReal.com.

Grilled Fish Tacos

Olena Osipov — Sat, 19 Aug 2023 08:16:00 +0000

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema. This grilled fish taco recipe is ready in 30 minutes!

If you want more of a traditional battered fish tacos, check out this fish tacos recipe.

Why You’ll Love This Recipe
Ingredients for Grilled Fish Tacos
What Fish Is Often Grilled for Tacos?
How to Make Grilled Fish Tacos
Tips for Best Results
What to Serve Grilled Fish Tacos with?
How to Store and Reheat
FAQs
More Taco Recipes to Try
Grilled Fish Tacos Recipe

These are the best grilled fish tacos you’ll ever try! Mexican food is happily requested at our house any night of the week and this is one of our favorite healthy taco recipes!

Why You’ll Love This Recipe

Taste: Although I love fish tacos with breading, I find that grilled fish just tastes so fresh!
Versatile: What I love about taco night is how versatile you can be with the taco fillings, salsas, and sides.
Healthy: You get to enjoy a healthy dinner and know that you’re consuming healthy Omega-3s and lean protein with additional nutrients from the mango.
Enjoy year-round: You don’t even have to wait for the grill season. Grill your fish on an inside grill pan on the stovetop any time of the year!

Ingredients for Grilled Fish Tacos

What you need for this grilled fish taco recipe is just 3 elements and an optional 4th.

White fish: I recommend any firm white fish. Please see below for more info. I recommend to buy fish already filleted and skin removed for less work and time in the kitchen.
Mango salsa: Combination of sweet and savory between the grilled fish and mango salsa is delicious. I use my homemade mango salsa recipe which is a simple combination of mangoes, cilantro, red onion, jalapeños, fresh limes, and salt.
Seasonings: I use a very simple seasoning blend made up of homemade taco seasoning with garlic powder, salt, and pepper. If you buy taco seasoning, then it’s best to buy a low-sodium option.
Tortillas: Soft corn tortillas will give you the most authentic flavor and can be purchased in several sizes. If all you have are extra small ones, use 2 to hold the grilled fish taco together. However, if flour tortillas are all you can find, then they will work.
Crema (optional): I find that this grilled fish taco recipe has all the flavor and texture I need without fish taco sauce. However, for those who want the additional creamy sauce element, the crema recipe is included in recipe card notes and is made with yogurt, mayo, taco seasoning, fresh lime juice, cayenne, salt and pepper.

What Fish Is Often Grilled for Tacos?

One of the best things about these grilled fish tacos is that the fish you use is versatile. For this recipe, I’ve experimented with all kinds of fish with wonderful results.

I recommend a flaky, firm white fish like cod, halibut, haddock, sea bass, grouper, flounder, tilapia, mahi-mahi, snapper, catfish, etc. These types of fish are usually mild in flavor, are affordable and will cook quickly. It all comes down to personal taste and is one reason why these fish tacos are so versatile.

Recipe Tip

Also you can try these tacos with grilled salmon but it isn’t the most traditional choice.

How to Make Grilled Fish Tacos

Marinate the fish: Combine taco seasoning, garlic powder, salt and pepper in a small bowl. Place fish fillets on a large rimmed baking sheet, drizzle with oil and lime juice, then sprinkle with spices on both sides. Set aside to marinate for 10 minutes.
Grill fish for tacos: Preheat grill on medium-high heat to 450-500 F and oil grill grates well with oiled paper towel. Add fish and grill covered for 3-4 minutes per side or until it’s opaque and easily flakes with a fork.

Prepare mango salsa: While fish is marinating, prepare mango salsa by cubing tmango and finely chopping red onion, jalapeno and cilantro. Combine with lime juice and salt, mix well and set aside.
Warm up tortillas: Warm up tortillas on the grill for just 1-2 minutes or in a microwave wrapped in damp paper towels for 30-40 seconds. Then store them under a clean kitchen towel to keep warm until assembling the fish tacos.
Assemble grilled fish tacos: Flake fish with a fork, add a little to a warm tortilla and top with mango salsa. If you decided to make the white sauce, then drizzle a little on top.

Tips for Best Results

Don’t overcook the fish: As soon as fish is white on the bottom, flip it over and cook for a few more minutes. It will finish cooking off the heat with residual heat. Overcooked fish is dry and tough fish.
Don’t disturb the fish: While fish is on the grill, do no slide spatula underneath it to check for doneness. It will fall apart.
If you use a grill pan: You may need a little additional time. I also like to cover the pan with a lid to allow fish to cook through. If fish starts to fall apart a little, that’s fine as we’ll be flaking it up for tacos. Cooking time will vary based on the thickness of fish.

What to Serve Grilled Fish Tacos with?

Personally, mango salsa and white fish is more than enough for a truly satisfying gourmet grilled fish taco recipe. However, if you’re serving a large crowd, extra topping options are never a bad idea.

Potential options include:

Cabbage or lettuce: These are a classic inclusion with fish tacos, so feel free to include some shredded green cabbage or red cabbage, or any lettuce.
Other salsas: Serve with other fruity salsas like pineapple jalapeno salsa and pico de gallo.
Avocado: Include diced avocado, easy guacamole, or creamy Greek yogurt guacamole.
Corn: Crock pot corn on the cob or Instant Pot corn on the cob tastes wonderful when combined with fish and mango salsa.
Cheese: Cheese will make more sense with certain toppings than others. However, adding a small bowl of shredded or crumbled cheese on the table like cotija cheese or feta cheese gives guests the option.
Salads: Mexican street corn salad, avocado salad, mango slaw (maybe in place of mango salsa) or mango black bean salad.
Side dishes: Mexican cauliflower rice or Instant Pot refried beans.

How to Store and Reheat

Store: Once cooked, you can place leftover grilled fish in an airtight container and refrigerate for up to 3 days. Yo ucan also keep mango salsa in another airtight container for up to 24 hours.

Reheat: To reheat grilled fish, add it to a skillet with a splash of water or oil, cover and simmer on low heat until heated through. That way it won’t dry out.

FAQs

What can I use leftovers for?

One of the best things about various elements that make up these grilled fish tacos is that they are fairly versatile. If the family doesn’t feel like tacos 2 days in a row, use fish in a buddha bowl with a grain and extra greens or veggies like broiled asparagus.

Can I cook fish in the oven?

Yes. Place fish on a baking sheet lined with parchment paper and bake in a preheated oven at 400 F for 10-15 minutes or until fish is white and easily flakes with a fork.

Can I make it ahead of time?

Yes, you can make these fish tacos ahead of time. You can grill fish up to 3 days in advance. You can also prepare mango salsa 2-3 days in advance if you omit salt until before serving. Crema can also be prepared a few days in advance and stored in an airtight container in the refrigerator.

More Taco Recipes to Try

Grilled Fish Tacos

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 492kcal

Author Olena Osipov

Ingredients

For Fish Tacos:

3 lbs firm white fish cod, mahi mahi, halibut, haddock
2 tbsp oil
2 limes juice of
4 tsp taco seasoning low sodium
2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
18 small corn tortillas

For Mango Salsa:

2 large mangoes peeled & diced
1/2 cup red onion finely chopped
1 small bunch cilantro finely chopped
1 lime or lemon juice of
1 jalapeño seeded & minced
1/2 tsp salt

US Customary – Metric

Instructions

In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
Warm up tortillas on the grill or microwave and keep warm under the towel.
To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.

Notes

Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.

Crema recipe (optional):

I think mango salsa makes grilled fish tacos super juicy and flavorful. But if you would like to drizzle white sauce as well, here is the one I use for my regular fish tacos.

1/2 cup plain yogurt, 2%+ fat
1/4 cup mayo (I use avocado oil)
1 lime, juice of
1/2 tsp taco seasoning
1/4 tsp salt
Pinch of cayenne
Ground black pepper, to taste

Nutrition

The post Grilled Fish Tacos appeared first on iFoodReal.com.

Healthy Seafood Dinner Ideas - iFoodReal.com

Baked Salmon Recipe

Table of Contents

Why You’ll Love This Recipe

Ingredients for Baked Salmon Recipe

How to Bake Salmon

How Long to Bake Salmon?

Tips for Best Results

Serving Ideas

How to Store and Reheat

FAQs

More Salmon Recipes to Try

Baked Salmon Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

150 Healthy Dinner Ideas

Table of Contents

Chicken Recipes

Healthy One Pot Meals

Healthy Pizza and Pasta

Quick Soups and Stews

Tacos and Quesadillas

Healthy, Easy Skillet Recipes

Stir Fry and Curry Recipes

Sheet Pan Meals

Quick Dinner Salads

Ground Turkey Recipes

Salmon and Seafood Recipes

More Healthy Easy Recipes to Try

Baked Salmon in Foil

Table of Contents

Why Bake Salmon Wrapped in Foil?

Ingredients You’ll Need

How to Make Baked Salmon in Foil

Tips for Best Results

Fun Variations

What to Serve Baked Salmon With?

How to Store and Reheat

FAQs

More Salmon Recipes to Try

Baked Salmon in Foil

Equipment

Ingredients

For the Salmon Fillet:

For the Garlic Butter:

Instructions

Video

Notes

Nutrition

Shrimp Ceviche Recipe

Table of Contents

What Is Shrimp Ceviche?

Ingredients for Shrimp Ceviche

How to Make Shrimp Ceviche

How to Juice Limes Properly

Variations

Is It Safe to Eat Ceviche?

How Long Does It Last?

What to Serve It With?

FAQs

More Shrimp Recipes to Try

Best Ever Shrimp Ceviche Recipe

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

Hot Honey Salmon Bites

What Is Hot Honey?

Why You’ll Love This Recipe

Ingredients for Hot Honey Salmon Bites

How to Make Hot Honey Salmon Bites

Tips for Best Results

What to Serve Hot Honey Salmon Bites with?

How to Store and Reheat

FAQs