Homemade lemon vinaigrette is one of the most versatile salad dressings! Today, I’m sharing my go-to lemon dressing recipe for all of your salad needs. It’s light…
Homemade lemon vinaigrette is one of the most versatile salad dressings! Today, I’m sharing my go-to lemon dressing recipe for all of your salad needs. It’s light and lively, and goes with nearly any salad.
Lemon juice shines in this simple recipe using basic, high quality ingredients. No store-bought salad dressing can compete with these vibrant, freshly-squeezed flavors.
To make this lovely dressing, you’ll need just five basic ingredients. Fresh lemons and garlic are key—please no pre-squeezed juice or pre-minced garlic here. You’ll also need extra-virgin olive oil, Dijon mustard, and honey or maple syrup. The Dijon mustard rounds out the flavor and helps emulsify the ingredients so they stay blended together.
This dressing yields enough for six generous side salads and keeps in the refrigerator for up to ten days. I’ve enjoyed this dressing for years and know you will, too!
Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.
Here’s a dinner idea that gives you maximum return on investment: this Honey Glazed Salmon recipe! In under 30 minutes, you’ve got tender, flaky salmon fillets that are bursting with flavor from a sticky glaze of honey, soy sauce, miso and garlic. That’s what we mean by return on investment: there’s little time needed to make this incredible dish that will have everyone licking their plates clean!
Ingredients in honey glazed salmon
This honey glaze for salmon can be made in just 5 minutes, making it the ideal quick sauce for weeknight meals. Mix up the 6-ingredient sauce in a bowl, then brush half of it onto the salmon. Broil it up, then pour the remaining glaze on before serving. It makes the best sticky sauce that coats everything in savory sweet flavor. Here’s what you’ll need for this recipe:
Salmon fillets, wild caught if possible
Olive oil
Yellow or white miso
Honey
Soy sauce
Rice wine
Garlic powder
Ground ginger
Olive oil, for brushing
Types of miso
Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso butter recipe: sometimes they’re labeled as “light miso”.
White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
Red or dark miso: This variety is fermented longer than white or yellow miso. It has a very strong flavor and can overwhelm the flavors in a dish, so we don’t recommend using it here.
Tips for buying salmon
The most important thing when it comes to making this honey glaze salmon recipe is the quality of the fish. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: while it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:
1 to 1 1/2-inch thick fillets are good for this recipe and look impressive; you might find it labeled center cut at the store.
Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid those big economy-sized bags, which we’ve found it typically thinner and can taste fishy.
How to cook honey glazed salmon
This honey glazed salmon recipe is broiled salmon, an efficient method that skips the oven preheating time and cooks the fish in just 10 minutes! You can also make this recipe oven baked or grilled (see below), but our favorite way is broiled because it’s so quick and it gets nicely crisp and browned on top. Oven baking can work, but the salmon comes out more moist and soft. Here are a few tips for this recipe:
Allow the salmon to come to room temperature before cooking (brine it if possible!). This can take 15 to 20 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. We recommend brining the salmon, which is letting it sit in salt water while it comes to room temperature. This helps to season the fish and also avoids the white stuff (albumin) when the fish is cooked.
Remember the thickness determines the cook time. 1-inch salmon takes 8 to 11 minutes to broil. Very thin salmon can broil in just 5 minutes, so adjust the cook time accordingly.
Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time.
The salmon is done with the internal temperature is 125 to 130°F when measured in the thickest part. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.
Other methods: baked and grilled
This honey glazed salmon recipe also works baked or grilled! Here’s how to do it:
Baked: Follow the instructions in Easy Oven Baked Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before baking, then pour on the remaining half once it’s done.
Grilled: Follow the instructions in Grilled Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before grilling and brush on half afterwards.
More salmon recipes
This honey glazed salmon recipe is one of our favorite salmon recipes to date! Here are a few more to try with this tasty fish:
Brine the salmon* (optional): In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
Preheat the broiler to high.
Make the glaze: Meanwhile, in a small bowl, stir together the miso, honey, soy sauce, rice wine, garlic powder, and ground ginger.
Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush the salmon with a bit of the olive oil and sprinkle with the ½ teaspoon kosher salt evenly divided among the fillets. Reserve about half of the glaze and brush the remainder on the salmon.
Broil the salmon: Broil 7 to 10 minutes for 1-inch thick salmon (or less for thinner fish), until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Pour the reserved glaze onto the salmon and garnish withe parsley, if using. Serve immediately. Leftovers last refrigerated for up to 3 days.
It doesn’t get much easier or budget-friendly than these vegan Stuffed Sweet Potatoes loaded with tangy dressed Kale and tart Cranberries. Everything is cooked in a microwave, the dishes are minimal, and the potatoes are ready in about 15 to 20 minutes. Oh, and they are perfect for meal prep. This one is going into heavy rotation!
What Is a Stuffed Sweet Potato?
It’s all in the name. You can stuff a sweet potato with pretty much anything, but here, I’ve kept things plant-based by filling microwaved sweet potatoes with massaged kale and dried cranberries rehydrated in a citrusy sauce. These Stuffed Sweet Potatoes come together in no time and hold incredibly well, making them perfect for a work or school lunch.
Ingredients For Stuffed Sweet Potatoes
Here’s what you’ll need to make my easy recipe for Stuffed Sweet Potatoes:
Sweet Potatoes: Look for evenly shaped potatoes that are heavy for their size. You can, of course, go with a regular potato, but the cranberry flavors don’t pair as well.
Kale: This is the base of our filling. You can use any sturdy green here, as long as it’s not too peppery.
Cranberries: Rehydrated cranberries lend excellent tart flavors and chewy textures. If you only have sweetened, rinse them well and omit the honey in the recipe. Golden raisins and chopped prunes work as a substitute.
Apple Cider Vinegar: The base for our dressing, it adds zesty notes and helps rehydrate the cranberries.
Honey: Honey creates a subtle sweetness for the dressing. If you need to substitute it, use 1/4 teaspoon brown sugar. Make sure the sugar has dissolved in the dressing before using it to hydrate the cranberries.
Lemon Zest and Juice: The light citrus notes pair incredibly with cranberries and add dimension to the dressing. If you don’t have any lemon, substitute it with equal parts of apple cider vinegar.
Pepitas: AKA Pumpkin Seeds, add a necessary crunch to the final recipe. I used roasted pepitas, but raw ones are fine. Feel free to substitute with your favorite nut, especially peanuts, walnuts, or almonds.
Sweet potatoes can be made ahead and stored in an air-tight container for up to 3 days. To reheat them, microwave until they are steaming and then stuff. The kale stuffing can also be made ahead and mixed with rehydrated cranberries. It will keep refrigerated in an air-tight container for up to 3 days. I do not recommend freezing the potatoes or the kale, as their textures will be compromised as they thaw.
In a microwave-safe bowl, add the cranberries, apple cider vinegar, honey, and the juice of the lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
Rinse the sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes, or until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave's strength and size of the potatoes.
In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
Add the kale to a large bowl along with the olive oil and salt. Massage the kale for about 30 seconds until tender. Mix the pepitas and the undrained cranberries into the kale.
Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.
How to Make Stuffed Sweet Potatoes – Step by Step Photos
In a microwave-safe bowl, add 1/4 cup cranberries, 2 tablespoons apple cider vinegar, 1 teaspoon honey, and the juice of 1 lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
Rinse the 4 sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave’s strength and size and the potatoes’ size.
In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
Add 2 cups kale to a large bowl along with 1/2 tablespoon olive oil and 1 pinch of salt. Massage the kale for about 30 seconds until tender.
Mix the 1/4 cup of pepitas and the undrained cranberries into the kale.
Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.
This light, crunchy, and refreshing Apple Slaw recipe takes just a few minutes to put together and makes a huge amount of slaw for well under a dollar a serving. It’s one of my favorite slaw recipes because it’s incredibly versatile and can be served as a main dish (I love it topped with Roasted Chicken) or as a side dish for a quick weeknight meal. It also travels really well, so it’s an excellent option for your next potluck. The best part? It holds up beautifully throughout the week.
What Is Apple Slaw?
Apple Slaw is a cold chopped salad. Crunchy sliced apples, carrots, green onions, and shredded cabbage are tossed in a creamy dressing, creating the perfect addition to any weeknight meal or backyard BBQ.
Ingredients For Apple Slaw
Green Cabbage: Is the foundation of this slaw. Cabbage is hearty but loaded with water, so always taste your slaw before serving it and adjust the seasoning accordingly. You can substitute green cabbage with red cabbage or even kale.
Apples: I use Granny Smith, but if you really want to have fun with it, use a mixture of apples. My favorites to throw in are Fuji, Gala, and Honeycrisp (they’re affordable when they’re in season). Keep apples from turning brown by submerging them in water that has an acid added to it. For every cup of water, use 2 teaspoons of lemon juice or 1 teaspoon of distilled or apple cider vinegar.
Carrots: Bring sweetness and crunch to the salad and a pop of color. If you don’t have carrots, substitute with raw butternut squash, parsnips, or add an extra cup of cabbage to the mix.
Green Onions: Lends a mild onion flavor to the salad. You can substitute them with chives or sweet onions. If you only have white or red onions, soak them in water for a minute or two to help decrease their pungency.
Mayonnaise: Is the backbone of the dressing and adds a tangy creaminess. Substitute it with Greek Yogurt or Sour Cream.
Dijon Mustard: Adds a peppery kick and a touch of color to the dressing. If you don’t have Dijon mustard, use brown or yellow mustard.
Honey: Creates a touch of sweetness in the dressing. If you don’t have honey, substitute it with one teaspoon of brown sugar. Just dissolve it well before adding the dressing to the salad.
Apple Cider Vinegar: Adds a tangy note to the dressing and keeps the apples from browning.
What To Serve With Apple Slaw
Serve this tangy slaw topped with roasted chicken for a light lunch. Or use it as topping on a Pulled Pork or Pulled Chicken sandwich. I also love it served as a side for BBQ Ribs paired with Corn On The Cobb.
How To Store Leftovers
Store Apple Slaw in an airtight container and refrigerate up to 5 days. Do not freeze, as it will change the texture of the cabbage. Always mix the slaw a few times and taste for salt before serving.
3Granny Smith apples, julienned (about 2 cups)*$2.55
2carrots, julienned (about 2 cups)*$0.42
3green onions, sliced (about 1 cup)*$0.36
Instructions
Mix the mayonnaise, Dijon, honey, vinegar, salt, and pepper to make a dressing.
Shred or thinly slice the cabbage into 2-inch by ¼-inch strips. Shred or slice the carrots into 2-inch by ⅛-inch strips. Peel and core the apples. Shred or slice them into 2-inch by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don't brown.** Cut the green onions on the diagonal into 1/8-inch thick slices.
Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
Keep the salad refrigerated until ready to serve. Mix before serving, and add more salt to taste.
*If finely slicing vegetables is difficult for you, use the slicing or shredding attachment on a food processor, a mandoline, or a large-holed cheese grater.**For every one cup of water add 2 tsp lemon juice or 1 tsp distilled or apple cider vinegar.
Mix 1/3 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp pepper to make a dressing.
Shred or slice one small cabbage into 2 by ⅛-inch strips. Shred or slice two carrots into 2 by ¼-inch strips. Peel and core two apples, then shred or slice them into 2 by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don’t brown. Cut three green onions on the diagonal into 1/8-inch thick slices.
Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
Keep the apple slaw refrigerated until ready to serve. Mix before serving, and add more salt to taste.
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