Dijon Herb Salmon with Braised Lentils

This dinner was one of our recent favorites and it came together in less than 45 minutes, definitely worth sharing for that fact alone, plus it is super healthy and really delicious.  Plus, if you're anything like me, you will probably have all of the ingredients on hand too.  Win!

I stocked up on MSC-Certified Wild Alaskan Sockeye Salmon when it was on sale at Whole Foods a few months ago and we've stored the vacuum-sealed filets in the freezer ever since then (they came vacuum-packed).  When salmon is on the meal plan, I thaw the whole package in the refrigerator overnight and it's completely thawed by the following evening when it's time to cook dinner.  At that point, it just gets a quick rinse and pat dry, and then I go over it with my fingers to make sure there aren't any bones.  If there are, they get pulled out with tweezers and it's ready to go.  Simple.

I served the salmon on a bed of my favorite Herb Braised Lentils (I've posted the recipe before, see it here).  They went together perfectly and the meal was both filling and completely delicious, while still feeling healthy (and it was!).  The original recipe says you can grill the fish, or use a grill pan, but I just broiled it since I'm not much of a griller (I leave that to my hubs) and I don't own a grill pan.  It turned out fine, although a touch on the well-done side - oops!  Mine was an especially thin salmon filet, so just keep an eye on it if you go that route, and plus it was Wild Sockeye, which tends to be leaner and can therefore get a bit dry if over-cooked.

Dijon Herb Salmon
serves 4
adapted from Skinny Taste

4 garlic cloves
1 heaping teaspoon dried Herbs de Provence
1 teaspoon red wine vinegar
2 teaspoons extra virgin olive oil, divided
2 teaspoons Dijon mustard
non-stick cooking spray
1 1/4 lb Wild Alaskan Sockeye Salmon filet (mine was about 3/4'' thick), rinsed and patted dry
kosher salt and black pepper, to taste
lemon wedges and sprigs of fresh thyme, for serving

Preheat broiler to High and set an oven rack 4-6'' from the heat source.

Using a mortar and pestle, mash the garlic cloves with the herbs, vinegar, 1 teaspoon of olive oil and the mustard until it becomes a paste (make sure to break up the garlic cloves very well).  Alternatively, you could use a mini food-processor/chopper for this step.  Set aside.

Line a baking sheet with a piece of aluminum foil and spray with the non-stick cooking spray.  Place the fish on the sheet, skin side down, and brush the flesh with the remaining teaspoon of olive oil.  Season with the salt and pepper.  Broil the fish 4-5 minutes, spreading the Dijon-Herb sauce onto the fish for the last minute of cooking time - the actual amount of cooking time will vary depending on the thickness of your filet.  A thicker salmon filet will require up to 7 or 8 minutes of broiling.

Top the fish with the sprigs of thyme and serve with lemon wedges, on top of a bed of the prepared Herb Braised Lentils.

Dijon Herb Salmon with Braised Lentils

This dinner was one of our recent favorites and it came together in less than 45 minutes, definitely worth sharing for that fact alone, plus it is super healthy and really delicious.  Plus, if you're anything like me, you will probably have all of the ingredients on hand too.  Win!

I stocked up on MSC-Certified Wild Alaskan Sockeye Salmon when it was on sale at Whole Foods a few months ago and we've stored the vacuum-sealed filets in the freezer ever since then (they came vacuum-packed).  When salmon is on the meal plan, I thaw the whole package in the refrigerator overnight and it's completely thawed by the following evening when it's time to cook dinner.  At that point, it just gets a quick rinse and pat dry, and then I go over it with my fingers to make sure there aren't any bones.  If there are, they get pulled out with tweezers and it's ready to go.  Simple.

I served the salmon on a bed of my favorite Herb Braised Lentils (I've posted the recipe before, see it here).  They went together perfectly and the meal was both filling and completely delicious, while still feeling healthy (and it was!).  The original recipe says you can grill the fish, or use a grill pan, but I just broiled it since I'm not much of a griller (I leave that to my hubs) and I don't own a grill pan.  It turned out fine, although a touch on the well-done side - oops!  Mine was an especially thin salmon filet, so just keep an eye on it if you go that route, and plus it was Wild Sockeye, which tends to be leaner and can therefore get a bit dry if over-cooked.

Dijon Herb Salmon
serves 4
adapted from Skinny Taste

4 garlic cloves
1 heaping teaspoon dried Herbs de Provence
1 teaspoon red wine vinegar
2 teaspoons extra virgin olive oil, divided
2 teaspoons Dijon mustard
non-stick cooking spray
1 1/4 lb Wild Alaskan Sockeye Salmon filet (mine was about 3/4'' thick), rinsed and patted dry
kosher salt and black pepper, to taste
lemon wedges and sprigs of fresh thyme, for serving

Preheat broiler to High and set an oven rack 4-6'' from the heat source.

Using a mortar and pestle, mash the garlic cloves with the herbs, vinegar, 1 teaspoon of olive oil and the mustard until it becomes a paste (make sure to break up the garlic cloves very well).  Alternatively, you could use a mini food-processor/chopper for this step.  Set aside.

Line a baking sheet with a piece of aluminum foil and spray with the non-stick cooking spray.  Place the fish on the sheet, skin side down, and brush the flesh with the remaining teaspoon of olive oil.  Season with the salt and pepper.  Broil the fish 4-5 minutes, spreading the Dijon-Herb sauce onto the fish for the last minute of cooking time - the actual amount of cooking time will vary depending on the thickness of your filet.  A thicker salmon filet will require up to 7 or 8 minutes of broiling.

Top the fish with the sprigs of thyme and serve with lemon wedges, on top of a bed of the prepared Herb Braised Lentils.

My Take on One-Ingredient "Ice Cream"

Creamy Chocolatey Goodness

Unless you've been living under a rock, you've probably seen and (hopefully) tried the infamous "One-Ingredient Ice Cream."  You know: the seemingly magical process whereby you take chunks of frozen bananas, pulse them in your food processor for a few minutes, scraping down the sides every once in a while, and with a little patience you are rewarded with a luscious soft-serve-like frozen treat?  Yup, that's the one I'm talking about:  Magic Banana Ice Cream is what I call it.   


Well, it's a staple in our house.  Just ask Brian, he'll tell you:  if I'm not hoarding bananas for my banana bread, I'm hoarding them for this banana ice cream.  

This is your ticket to magic banana ice cream town.

I have to admit taking a few liberties with the original recipe so mine isn't usually made with only one ingredient.  Still, it's about as quick a dessert as I've ever seen and I almost always have everything I need on hand!  Way easier (and healthier) than making the trip to the Fro-Yo place around the corner.  I usually add about a teaspoon of regular or dark cocoa powder in the food processor with the frozen banana since I am a self-admitted chocoholic.  I also really enjoy adding a teaspoon of natural peanut butter or almond butter too on occasion.  And I find that a teensy pinch of salt helps round out the sweetness, and about 1/2 teaspoon of vanilla extract adds some depth of flavor.  And let's not forget the toppings!  They're not necessary but come on, when you're eating a frozen banana for dessert, you can splurge a little on toppings.  Some of my favorite combinations are:  


*a dollop of fresh, homemade, lightly-sweetened whipped cream with a teaspoon of chocolate jimmies   
*a tablespoon of Reece's Pieces
*some chopped salted peanuts and chocolate chips (about 1 tablespoon of each)
*dark chocolate chips (about 1 tablespoon) , mini marshmallows (1 tablespoon) and crumbled graham crackers (1/2 of a cracker) - S'mores!!!
*a tablespoon each of dried blueberries and dark chocolate chips
*Nutella (you can never use too much)


I also think it would be fantastic with some caramel sauce drizzled on top but there's a reason I don't keep that in the house.....(total lack of self-control).

S'mores!

Some other notes on the original recipe:  I've never just frozen the bananas for an hour or two so I cannot vouch for how it will turn out.  I usually slice up a few ripe bananas and place them on a plate covered with parchment paper, then freeze overnight.  Once they're frozen solid, I toss them all into a freezer-safe ziploc bag or plastic container and keep them in the freezer until the need for something sweet and creamy strikes.  Then I whip them out and toss them in my mini food-processor and go to town!  Just be forewarned, you will have to scrape down the sides of your food processor many times during the process.  I also find that letting the mixture sit for a few seconds (5-10) in between pulses with the food processor helps allow the bananas to melt a little which allows it to come together into that creamy texture you're looking for.  

Yup, that's a plastic spoon.  I was fresh-out of real spoons...but that couldn't stop me from gettin' my ice cream fix.

Let me hear how you make your One-Ingredient Magic Banana Ice Cream!  What toppings do you like to use?

My Take on One-Ingredient "Ice Cream"

Creamy Chocolatey Goodness

Unless you've been living under a rock, you've probably seen and (hopefully) tried the infamous "One-Ingredient Ice Cream."  You know: the seemingly magical process whereby you take chunks of frozen bananas, pulse them in your food processor for a few minutes, scraping down the sides every once in a while, and with a little patience you are rewarded with a luscious soft-serve-like frozen treat?  Yup, that's the one I'm talking about:  Magic Banana Ice Cream is what I call it.   


Well, it's a staple in our house.  Just ask Brian, he'll tell you:  if I'm not hoarding bananas for my banana bread, I'm hoarding them for this banana ice cream.  

This is your ticket to magic banana ice cream town.

I have to admit taking a few liberties with the original recipe so mine isn't usually made with only one ingredient.  Still, it's about as quick a dessert as I've ever seen and I almost always have everything I need on hand!  Way easier (and healthier) than making the trip to the Fro-Yo place around the corner.  I usually add about a teaspoon of regular or dark cocoa powder in the food processor with the frozen banana since I am a self-admitted chocoholic.  I also really enjoy adding a teaspoon of natural peanut butter or almond butter too on occasion.  And I find that a teensy pinch of salt helps round out the sweetness, and about 1/2 teaspoon of vanilla extract adds some depth of flavor.  And let's not forget the toppings!  They're not necessary but come on, when you're eating a frozen banana for dessert, you can splurge a little on toppings.  Some of my favorite combinations are:  


*a dollop of fresh, homemade, lightly-sweetened whipped cream with a teaspoon of chocolate jimmies   
*a tablespoon of Reece's Pieces
*some chopped salted peanuts and chocolate chips (about 1 tablespoon of each)
*dark chocolate chips (about 1 tablespoon) , mini marshmallows (1 tablespoon) and crumbled graham crackers (1/2 of a cracker) - S'mores!!!
*a tablespoon each of dried blueberries and dark chocolate chips
*Nutella (you can never use too much)


I also think it would be fantastic with some caramel sauce drizzled on top but there's a reason I don't keep that in the house.....(total lack of self-control).

S'mores!

Some other notes on the original recipe:  I've never just frozen the bananas for an hour or two so I cannot vouch for how it will turn out.  I usually slice up a few ripe bananas and place them on a plate covered with parchment paper, then freeze overnight.  Once they're frozen solid, I toss them all into a freezer-safe ziploc bag or plastic container and keep them in the freezer until the need for something sweet and creamy strikes.  Then I whip them out and toss them in my mini food-processor and go to town!  Just be forewarned, you will have to scrape down the sides of your food processor many times during the process.  I also find that letting the mixture sit for a few seconds (5-10) in between pulses with the food processor helps allow the bananas to melt a little which allows it to come together into that creamy texture you're looking for.  

Yup, that's a plastic spoon.  I was fresh-out of real spoons...but that couldn't stop me from gettin' my ice cream fix.

Let me hear how you make your One-Ingredient Magic Banana Ice Cream!  What toppings do you like to use?