This one is SUPER EASY! It was my first attempt at baked salmon...I am not even a huge fan of salmon and my whole family loved it...even my 3 year old couldn't get enough! I did not put the amount of each ingredient needed because this is a great recipe you can make for 1 or 10 people. It is very versatile and easy.
Ingredients
Frozen Salmon fillets or Fresh Salmon Fillet (Skin on)
Salt and pepper (dash)
EVOO (drizzle)
Dijon Mustard (1 tbsp per fillet)
Italian Bread crumbs (3 tbsp per fillet)
**The cooking time in the recipe will vary depending on the thickness of the fillet, and whether you are using fresh or frozen. The goal is to cook the salmon till it turns slightly opaque. If bagged frozen fillets, the frozen cooking time will be on the bag.**
Directions
1. Pre-heat oven to 400 degrees F
2. Take a 9x13 Baking dish and line the bottom with parchment paper. (This makes for a nice easy cleanup)
3. Sprinkle each fillet with salt and pepper, make sure you get all sides.
4. Lay salmon skin side down in pan and put 1 tablespoon of dijon mustard over top, and spread it evenly over the top of the fillet.
5. Gently press the breadcrumbs in to the Dijon mustard forming a crust.
6. Drizzle each salmon fillet with EVOO
7. Bake anywhere from 15-25 minutes depending on number of fillets and fresh or frozen.
This is great served with pickled dill cucumbers and couscous. You can find the cucumber recipe here on my blog, and there are many varieties of couscous in your grocery store. I like the Parmesan couscous with this dish.
Wednesday, July 29, 2009
Pork Tendorloin with a Zesty Blue Cheese Mushroom Gravy Over Noodles
Ingredients
1 package of spaghetti noodles
EVOO (Extra Virgin Olive Oil)
Pre-Packaged Black Peppercorn marinated Pork Tenderloin (sliced in to round pieces)
1 Cup of sliced baby portabella mushrooms
1 clove of minced garlic
1/2 cup of white wine (I used Bohemian Highway's Pinot Grigio)
4 oz package of Blue Cheese crumbles
1 Tablespoon of Dijon mustard
1 cup of milk (use what you have skim, 2%, or whole)
2 Teaspoons of corn starch
2 cups of chicken stock
Directions
1. Go ahead and put your water on to boil your noodles. I recomend adding a tablespoon of salt to your water and a dash of EVOO.
2. In a pan add just enough EVOO to coat the bottom of the pan, turn pan on medium high heat and add pork tenderloin slices. The tenderloin will splatter so a splatter guard or lid may come in handy.
3. After about 4 minutes turn pork tenderloin to sear other side. After 3 minutes completely remove from the pan.
4. Add the sliced mushrooms, garlic, salt and pepper and stir to coat and scrape bits off bottom of pan.
5. Deglaze pan with white wine, simmer for about 3 minutes stirring occasionally. Turn down heat to medium.
6. Add in package of blue cheeze crumbles and dijon mustard, stir constantly to melt in to the white whine.
7. Disolve your cornstarch in your milk (just by stirring) and add this mixture to the sauce. As soon as it boils it will begin to thicken...as it thickens slowly add your chicken stock to get your desired consistancy. You may need more or less of the chicken stock. You want the sauce to coat your spoon, but cover your noodles as well.
8. Add your spaghetti noodles to boiling salted water and cook according to package directions.
9. After getting your sauce to the desired thickness, add your cooked pork tenderloin back to the pan and simmer in the sauce on low for about 15 minutes.
10. Take two/three peices of pork and place on top of the noodles and cover with a ladle of mushrooms and sauce.
This meal is great served with a side salad!
1 package of spaghetti noodles
EVOO (Extra Virgin Olive Oil)
Pre-Packaged Black Peppercorn marinated Pork Tenderloin (sliced in to round pieces)
1 Cup of sliced baby portabella mushrooms
1 clove of minced garlic
1/2 cup of white wine (I used Bohemian Highway's Pinot Grigio)
4 oz package of Blue Cheese crumbles
1 Tablespoon of Dijon mustard
1 cup of milk (use what you have skim, 2%, or whole)
2 Teaspoons of corn starch
2 cups of chicken stock
Directions
1. Go ahead and put your water on to boil your noodles. I recomend adding a tablespoon of salt to your water and a dash of EVOO.
2. In a pan add just enough EVOO to coat the bottom of the pan, turn pan on medium high heat and add pork tenderloin slices. The tenderloin will splatter so a splatter guard or lid may come in handy.
3. After about 4 minutes turn pork tenderloin to sear other side. After 3 minutes completely remove from the pan.
4. Add the sliced mushrooms, garlic, salt and pepper and stir to coat and scrape bits off bottom of pan.
5. Deglaze pan with white wine, simmer for about 3 minutes stirring occasionally. Turn down heat to medium.
6. Add in package of blue cheeze crumbles and dijon mustard, stir constantly to melt in to the white whine.
7. Disolve your cornstarch in your milk (just by stirring) and add this mixture to the sauce. As soon as it boils it will begin to thicken...as it thickens slowly add your chicken stock to get your desired consistancy. You may need more or less of the chicken stock. You want the sauce to coat your spoon, but cover your noodles as well.
8. Add your spaghetti noodles to boiling salted water and cook according to package directions.
9. After getting your sauce to the desired thickness, add your cooked pork tenderloin back to the pan and simmer in the sauce on low for about 15 minutes.
10. Take two/three peices of pork and place on top of the noodles and cover with a ladle of mushrooms and sauce.
This meal is great served with a side salad!
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