My salmon croquettes are CRISPY on the outside while soft on the inside. They make an effortless weeknight dinner in minutes. Ready for more foolproof salmon recipes? Try my sautéed salmon, sweet chili salmon, or blackened salmon next. I lov…
My salmon croquettes are CRISPY on the outside while soft on the inside. They make an effortless weeknight dinner in minutes. Ready for more foolproof salmon recipes? Try my sautéed salmon, sweet chili salmon, or blackened salmon next. I love salmon almost as much as I love deep-fried, well, anything. When I can marry the…
Make this crispy, Paleo Fried Fish for a healthy, 30-minute meal that kids will love! A gluten free fried fish batter that you will not believe is good for you. Do you ever get stuck in the chicken and ground beef rut for dinner? I know we do. To many …
Make this crispy, Paleo Fried Fish for a healthy, 30-minute meal that kids will love! A gluten free fried fish batter that you will not believe is good for you. Do you ever get stuck in the chicken and ground beef rut for dinner? I know we do. To many of us, chicken and ground…
This pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta…
This pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
Here’s an idea that has easy weeknight meal written all over it: pesto shrimp! Turns out this bright green, garlicky sauce is the perfect pairing for succulent shellfish. The two flavors go hand-in-hand.
Alex and I were inspired to make this recipe because of the bushy basil plant in our backyard. There’s no better use for a big patch of pesto than a pile of juicy shrimp!
How to make pesto shrimp—in 5 minutes
This is one of those 5-minute easy dinner ideas that saves us on busy weeknights. Every now and then, we like to eat healthy seafood like shrimp or salmon. What we love about shrimp is that it cooks so quickly! All you need is just a few minutes in a skillet and you’ve got dinner. Here are the basic steps to how to make pesto shrimp:
Pat the shrimp dry. This is key before you start cooking: so there’s not too much extra liquid.
Sauté the shrimp 1 to 2 minutes per side. Heat the olive oil, then pop in the shrimp and cook just 1 to 2 minutes per side.
Add pesto for 30 seconds! This gets it beautifully bright green and coats the shrimp in a beautiful sauce. Do not cook any longer than that, or the pesto will darken and turn brown.
Use best quality pesto
The main thing to know about his shrimp pesto recipe:= is to use the best quality pesto! The best, of course, is homemade. But this requires fresh basil, which is not always available. If you can’t make homemade pesto, use the best quality brand you can find. The quality varies a lot between brands, so you may need some trial and error before you find your favorite pesto.
Or try refrigerated fresh pesto, found in the produce section. In our taste tests, we’ve found this type of pesto tends has better flavor than pesto in jars. It’s often sold in tubes.
Think ahead: thawing frozen shrimp
You can use either fresh or frozen shrimp for this pesto shrimp recipe. Turns out, frozen shrimp can be just as fresh as shrimp from the fish counter at the grocery store! If you can, try to find wild caught shrimp: it’s usually a sustainable option. If you do use frozen, you’ll need to make sure to think ahead to thaw the shrimp before making the recipe. Here’s what to do:
Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
Day of: Place the shrimp in a large bowl of very cold water for 15 minutes. Stir every 5 minutes to break up clumps that freeze together. The shrimp should defrost in about 15 to 20 minutes.
What to serve with pesto shrimp
Of course, this pesto shrimp isn’t a full meal in 5 minutes. But it gets you much closer to dinner! Here’s what we’d suggest serving with it to round it out into a meal:
In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
Just before shrimp are fully cooked, add the ¼ cup pesto and continue cooking for 30 seconds, stirring continuously.
Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.
More easy shrimp recipes
There are lots more easy shrimp recipes that make for a fast dinner! Here are some of our favorites to try:
Here’s how to boil shrimp: our step-by-step guide is perfect for shrimp cocktail and comes out tender and juicy every…
Here’s how to boil shrimp: our step-by-step guide is perfect for shrimp cocktail and comes out tender and juicy every time!
Why boil shrimp when you can cook it on the stove in a flash? Turns out, boiled shrimp is effortless and satisfying, with sweet, briny flesh and a tender, delicate texture. The most popular way to use boiled shrimp is for shrimp cocktail, but you could boil it for any type of preparation.
The advantage of boiling? The shrimp keeps well at room temperature, making it perfect to sit out on a platter while entertaining. Wondering how to boil shrimp? Here’s our simple method for ensuring plump, juicy flesh.
How to long to boil shrimp
How long do you boil shrimp? The cook time is about 2 minutes, until the shrimp are pink and cooked through. The timing varies based on the size of the shrimp and whether it is shell on. Most sizes of shelled shrimp cook in about 2 minutes, and shell on takes 1 minute or so longer.
Boiling shrimp with the shell on helps to lock in moisture. If using shell on shrimp, remove the shells after cooking them. You can also leave the tails on for shrimp cocktail.
How to boil shrimp: overview
The ingredients you’ll need to boil shrimp are 1 pound of large shrimp, 1 teaspoon kosher salt, and ½ lemon. Here’s what to do:
Step 1: Bring a large pot of water to boil with the salt and lemon. Add the shrimp and boil until they’re pink and cooked through, about 1 to 2 minutes.
Step 2: Remove the shrimp to an ice bath, which is a bowl of water and ice. This will stop the cooking immediately, leaving the shrimp perfectly tender. If you cooked the shrimp with the shell on, remove it. If desired, add more salt or lemon to taste.
Best type of shrimp for boiling
If you’re going to make shrimp cocktail, use large shrimp with the tail on for the best presentation. The shrimp pictured here are the size 16 to 20 count. We also like using medium shrimp, which are more bite sized.
We’d recommend boiling shrimp with the shell on for the best flavor, but tail on shrimp also works. It’s helpful to buy shrimp that has already been deveined. (If your shrimp are not deveined, here’s how to devein shrimp.)
Boiling frozen shrimp
Either fresh or frozen shrimp works for this recipe. While the shelf-life of fresh shrimp is only a few days, frozen shrimp lasts for several weeks: making it convenient for cooking. Frozen shrimp can be high quality and just as fresh as shrimp from the seafood counter. If you use frozen shrimp for this recipe, what’s the best way to defrost it? Here’s how to thaw shrimp:
Place the frozen shrimp in the refrigerator to thaw overnight.
Or on the day of serving, place the frozen shrimp into a bowl with cold water. Let a small trickle of cold water run into the bowl to keep the water moving. The shrimp should defrost in about 15 minutes.
Shrimp cocktail sauce recipe
If you’re looking for shrimp cocktail, we’ve got a great cocktail sauce! Shrimp cocktail is a great option as an appetizer recipe, perfect for celebrations like the holidays or New Year’s Eve. Go to our homemade shrimp cocktail recipe.
Want a shrimp boil recipe?
Of course, that’s a different thing altogether! The cooking method is the same, but a shrimp boil uses potatoes, corn and shrimp together in the same pot with spices (usually Old Bay seasoning).
Shrimp are a low calorie food. One medium shrimp is 7 calories and 1 jumbo shrimp is 14 calories.
What are some tips for buying sustainable shrimp?
Look for wild-caught fish if possible. If you live in the US, look for US caught if you can. 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
How your fish is caught matters. Look for hook and line as one example of a sustainable gear type. Bottom trawling is considered the most destructive and least sustainable method.
Dietary notes
This boiled shrimp recipe is pescatarian, gluten-free and dairy-free.
Thaw the shrimp (place it in the refrigerator over night, or day of place it in a strainer and allow a steady stream of cold water to defrost it for about 15 minutes).
Bring 12 cups of water to boil with the kosher salt and lemon juice from the ½ lemon.
Prepare a bowl of ice water.
Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells.
Pat the shrimp dry, and sprinkle it with additional kosher salt and few squirts from lemon wedges. (If serving as shrimp cocktail, go to our Shrimp Cocktail recipe for the sauce.)
Looking for more shrimp recipes?
Outside of boiling, here are some of our favorite ways to prepare it:
Here’s how to make the best seafood seasoning! This homemade fish seasoning mix is easy to make and takes any…
Here’s how to make the best seafood seasoning! This homemade fish seasoning mix is easy to make and takes any seafood to new heights.
Looking for a perfect blend to season your fish or shrimp? Try this seafood seasoning! It’s truly the best blend of flavors: a mix of savory, smoky and aromatic spices that makes for irresistible flavor.
It’s almost like a combination of Old Bay and Cajun seasoning, without the heat. Try it on shrimp or salmon and it will blow you away! It was also fantastic on grilled and roasted veggies (Alex and I love it on grilled brocolli). It’s truly magical, and we can’t wait for you to taste.
How to make seafood seasoning
Seafood seasoning doesn’t have an official definition: there are many ways to make it! For our “secret blend” of spices, Alex and I pulled from a few sources: Old Bay, a popular seasoning for seafood, and both Cajun seasoning and blackened seasoning, which are also used as fish seasoning. We came up with a blend that uses the best of all of them, but without the heat (for flexibility). Just mix together the following seafood seasoning ingredients:
Smoked paprika or sweet paprika
Garlic powder
Onion powder
Thyme
Celery seed
Cumin
Allspice
Salt
Is this seasoning spicy?
Some seafood seasonings are spicy, like Cajun seasoning. But for this seafood seasoning recipe, we wanted to kept it mild. This provides the most flexibility to adjust for various tastes. (We have kids, so it’s nice to have mild options!) If you do want it spicy, add ¼ teaspoon cayenne to this mixture.
Why to use smoked paprika
Use smoked paprika if you can find it for this fish seasoning: it adds a subtle smoky flavor that’s hard to replicate! Smoked paprika is a Spanish version of paprika made of dried pimiento peppers that are smoked over a fire. You can find it in the spice aisle in most grocery stores (labeled as pimentón, Spanish smoked paprika or sweet smoked paprika), or you can buy it online here. You can use leftovers in these smoked paprika recipes—it’s one of our favorite spices in our kitchen.
You can store your homemade seafood seasoning mix in an airtight container for 6 months to 1 year. Of course, it’s best when it’s the freshest. Spices generally last in a cool, dry place for 8 months to 1 year. You can use this spice blend to add new life to spices that you’ve had for a while.
Ways to use seafood seasoning
This seafood seasoning is designed for fish, but it’s tasty on veggies, too! Here are some ideas to get you started:
Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.
How to season fish: Use 1 tablespoon seafood seasoning for every ½ pound (8 ounces) of fish.
Notes
Spicy variation: Add ¼ teaspoon cayenne pepper, to taste.
More seasoning blends
Making DIY seasoning mixes at home is so easy! They taste incredible—much better than store-bought—and they’re fun gifts, too. Try all our seasoning blends:
Today we have a super yummy and easy Shrimp and Grits Recipe for you all! I love the different layers and textures within this meal – from the smoky shrimp and salty andouille, to the extra creamy, buttery and cheesy grits. The first time I heard of the dish I knew I was going to love it. It reminded me of other similar type dishes I grew up eating like jook and congee (which are…
Today we have a super yummy and easy Shrimp and Grits Recipe for you all! I love the different layers and textures within this meal – from the smoky shrimp and salty andouille, to the extra creamy, buttery and cheesy grits.
The first time I heard of the dish I knew I was going to love it. It reminded me of other similar type dishes I grew up eating like jook and congee (which are asian-style rice porridges that have a texture reminiscent of corn grits). This shrimp and grits recipe really hits all the cozy, comfort dish points and we love it so much.
What are Shrimp and Grits?
It’s a traditional southern comfort food dish consisting of creamy, buttery cooked cornmeal (similar to polenta) topped with butter sautéed shrimp.
Our version takes this dish over the top by including caramelized bits of andouille sausage with the shrimp and stirring and melting shredded cheese into the buttery grits.
History of Shrimp and Grits
It’s always nice knowing the background behind such iconic American dishes and this one has a pretty rich history. Grits are said to be one of America’s first foods, as Native Americans have been known to eat a dish made of soft, ground corn for countless generations.
Alternatively shrimp and grits has long been a popular dish in the ‘low country’ of South Carolina. It was a simple and casual breakfast dish for fisherman and their families, especially during shrimp season. It wasn’t until the mid 80’s when the dish became elevated and popularized at a Chapel Hill restaurant named Crook’s Corner.
Although it was “fancied up” ’80’s, people who grew up eating shrimp and grits will always remember it in a more simple form. To them it’s a comforting, low maintenance breakfast that reminds them of their childhood. That sentiment resonates with us so well and we created our recipe to reflect the cozy, comfort vibe.
How to Make Shrimp and Grits
Ingredients
Grits Process
Bring water to a boil in a pot. Generously salt water and stir in grits. Lower heat to medium-low and simmer mixture, stirring frequently, until mixture is thick and creamy.
Remove from heat and add shredded cheese and butter.
Stir in cheese and butter until fully incorporated and melted. Season with salt and pepper.
Shrimp and Sausage Process
Place shrimp, lemon juice, smoked paprika, salt, cumin, pepper, cayenne, and garlic into a mixing bowl.
Toss together. Set aside.
Melt butter into a sauté pan over medium-high heat. Add sausage and brown.
Remove sausage from skillet and set aside. Add shrimp to skillet and sauté for a few minutes on each side. Deglaze pan with chicken stock (or water) and cover.
Add sausage back to skillet and stir together.
Remove shrimp and sausage mixture from heat and divide over each bowl of grits. Garnish with sliced green onions and serve.
Make sure to salt the water before adding grits because cooked grits don’t absorb anymore salt.
It’s important that grits are made low and slow to ensure the starches are released and you get a creamy and smooth texture.
For an extra creamy texture, finish grits with a little bit of heavy cream when stirring in the cheese and butter. This step is totally optional and not included in our recipe below butis nice when you really want an over the top grits situation.
For the Shrimp Mixture
Adding stock or water to the skillet with the shrimp and covering it with a lid for a minute will allow the shrimp to steam and nicely cook through to the center. Without allowing the shrimp to steam, you run the risk of overcooking the outside, while the center may stay raw. – and no one wants that!
Make Ahead and Reheating
Although we think shrimp and grits is a dish that’s best made fresh, you can make it ahead of time with great results.
Make Ahead Shrimp and Grits
To make ahead, make both the grits and shrimp mixture according to the recipe instructions. Cool each component separately and store each separately in airtight containers in the refrigerator. The grits can be made and stored up to 5 days ahead of time. The shrimp mixture can be made and stored up to 2 days ahead of time.
Reheating Grits
To reheat grits, pour a small amount of milk and butter or stock into a saucepan (about 1/4 cup milk and 1/2 tablespoon butter, for every 1 cup of cooked grits) and simmer over medium-low heat. Add cooked grits and whisk together until grits begin to loosen up, meld together with the extra liquid and butter and heat through. Season with salt and pepper as needed and remove from heat.
Reheating Shrimp Mixture
To reheat shrimp mixture, place a skillet over medium-low heat and add a small amount of oil. Add shrimp mixture to skillet and sauté for 1 minute. Add a couple tablespoons of water to skillet and cover for 1 minute, or until shrimp mixture has heated through and liquid has evaporated. Season with a little salt and pepper as needed.
12large shrimp, peeled and deveined with tails intact
1lemon, juiced
2 tspsmoked paprika
1tspsalt
1/2tspcumin
1/2 tspblack pepper
1/4tspcayenne pepper
2minced garlic cloves
2 tbspunsalted butter
1 andouille sausage, diced
1/4cupchicken stock (water is fine)
garnish
2thinly sliced green onion
Instructions
Grits
Bring 4 cups water to a boil. Generously salt water and stir in grits. Lower heat to medium-low and simmer mixture for 25 to 30 minutes, stirring frequently, until mixture is thick and creamy.
Remove from heat and stir in cheese and butter until fully incorporated and melted. Season with salt and pepper.
Shrimp and Sausage
Place shrimp, lemon juice, smoked paprika, salt, cumin, pepper, cayenne, and garlic into a mixing bowl and toss together. Set aside.
Melt butter into a sauté pan over medium-high heat. Add sausage and brown for 2 to 3 minutes. Remove sausage from skillet and set aside.
Add shrimp to skillet and sauté for about 3 minutes on each side. Deglaze pan with chicken stock (or water) and cover for 1 minute.
Add sausage back to skillet and stir together.
Remove shrimp and sausage mixture from heat and divide over each bowl of grits. Garnish with sliced green onions and serve.
Notes
Tips and Tricks for SuccessFor the Grits
Make sure to salt the water before adding grits because cooked grits don’t absorb anymore salt.
It’s important that grits are made low and slow to ensure the starches are released and you get a creamy and smooth texture.
For an extra creamy texture, finish grits with a little bit of heavy cream when stirring in the cheese and butter. This step is totally optional and not included in our recipe below butis nice when you really want an over the top grits situation.
For the Shrimp Mixture
Adding stock or water to the skillet with the shrimp and covering it with a lid for a minute will allow the shrimp to steam and nicely cook through to the center. Without allowing the shrimp to steam, you run the risk of overcooking the outside, while the center may stay raw. – and no one wants that!
My quick grilled haddock recipe is lightly seasoned but yields the most buttery, tender, and flaky fish ever. Ready in under 10 minutes. Love grilling fish? Try my grilled red snapper, grilled swordfish, and grilled tilapia next. Some of my famil…
My quick grilled haddock recipe is lightly seasoned but yields the most buttery, tender, and flaky fish ever. Ready in under 10 minutes. Love grilling fish? Try my grilled red snapper, grilled swordfish, and grilled tilapia next. Some of my family’s favorite dishes are the simplest ones. The ones with minimal ingredients, minimal prep time,…
Salmon is a simple protein that goes with just about any meal, and making it in the air fryer with our sweet and savory soy glaze is one of our favorite ways to enjoy it. We gave our air fryer salmon recipe an upgrade with this easy, but incredibly flavorful marinade, so you can enjoy restaurant-quality salmon at home any day of the week. The combination of soy sauce, brown sugar, ginger, and garlic infuses…
Salmon is a simple protein that goes with just about any meal, and making it in the air fryer with our sweet and savory soy glaze is one of our favorite ways to enjoy it. We gave our air fryer salmon recipe an upgrade with this easy, but incredibly flavorful marinade, so you can enjoy restaurant-quality salmon at home any day of the week.
The combination of soy sauce, brown sugar, ginger, and garlic infuses a sweet and savory flavor into every bite of the salmon. If you like a little kick, make sure you add the chili crisp to the remaining sauce before spooning it over the hot, freshly air-fried salmon. If you can’t get enough of this soy glaze, try it over our air fryer chicken breast or as a marinade for skirt steak.
How to Make Our Soy Glazed Salmon Recipe
Ingredients
Process
Whisk all marinade ingredients into a small bowl.
Cut into each fillet (in 1 inch increments) until you get to the skin, making sure not to pierce through the skin. Transfer fillets to a resealable bag.
Pour half the marinade over fillets and tightly seal the bag. Marinate salmon for at least 30 minutes and up to 2 hours.
Remove salmon from the marinade and pat dry.
Lightly spray air fryer basket with cooking spray (avocado oil is our preference) and add salmon fillets (on their side), curling each fillet. Lightly spray the tops of the salmon.
Air fry at 380˚F for 8 minutes. While the salmon is cooking, pour the remaining marinade into a small pot and simmer for 5-6 minutes. Remove from heat and stir in the chili crisp, if using.
Remove salmon from the air fryer and serve, skin-side down with steamed rice. Spoon reduced marinade/glaze over each fillet and top with crushed peanuts, toasted sesame seeds and green onion. Serve.
Oven Baked Instructions
If you don’t have an air fryer, you can still make this soy-glazed salmon just in the oven! It takes just a little longer but tastes just as amazing. Here are the oven directions:
Prepare the marinade and salmon as directed up to step 6 and preheat the oven to 400°F.
Line a baking sheet with parchment paper and lay the salmon on the sheet, skin side down, making sure each piece has 1-2 inches of space around it. Lightly spray the tops with cooking oil.
While the salmon is baking, prepare the rest of the marinade as directed. Bake for 12-15 minutes or until cooked through and flaky.
To help the glaze create an extra sticky, caramelized coating, turn the broiler on high for the last 1-2 minutes of baking and broil the salmon. Make sure you watch the salmon very closely to keep the glaze from burning!
Serve as directed.
Tips and Tricks for Success
Stick to the marinade time frame of 30 minutes to 2 hours. Less than 30 minutes, and the salmon won’t have the chance to soak up all the flavors. After more than 2 hours, the salmon may start to break down, impacting its texture.
Use a meat thermometer to check for doneness. For perfectly flakey salmon that’s cooked all the way through, use a meat thermometer to check the thickest part of the fish. Salmon should be cooked to 145°F.
For salmon that looks as good as it tastes, make sure you curl the salmon on its side in the air fryer. This helps all sides cook evenly and looks beautiful when serving.
Keep a close eye on the marinade while you’re simmering it. Letting it simmer for 5-6 minutes should help it thicken up to create a sticky glaze, but it could reduce faster than that, and you don’t want it to become too thick or burn.
Reheating Soy Glazed Salmon
Reheating this salmon recipe needs to be done carefully, since it’s so easy to overcook salmon when reheating it the next day. Overcooked salmon gets tough and dry, which isn’t what we want when enjoying leftovers.
You can reheat this salmon in the air fryer, oven, or in a pan on the stove. The microwave also works, but it’s our least favorite method.
In the air fryer: Preheat the air fryer to 350°F and cook the salmon for 3 to 5 minutes, checking frequently to avoid overcooking.
In the oven: Preheat the oven to 275°F. Gently and loosley wrap the salmon in aluminum foil and place it on a baking sheet. Reheat the salmon for about 10 minutes or until warmed through. The foil helps hold in moisture, preventing the salmon from drying out.
In a pan on the stove: Heat a small amount of oil in a pan over low heat. Add the salmon skin-side down and cover with a lid. Reheat for 5 minutes, or until the salmon is warmed through. You can flip it halfway through to help it heat more evenly.
In the microwave: Place the salmon on a microwave-safe place and cover it loosely with a damp paper towel. Reheat on low, 30 seconds at a time, until heated through.
Our soy-glazed salmon is marinated in soy sauce, brown sugar, ginger, and garlic, then topped off with crunchy peanuts and a hint of spicy chili crisp for the perfect sweet and savory glazed salmon.
Cut into each fillet (in 1 inch increments) until you get to the skin, making sure not to pierce through the skin. Transfer fillets to a resealable bag.
Pour half the marinade over fillets and tightly seal the bag.
Marinate salmon for at least 30 minutes and up to 2 hours.
Remove salmon from marinade and pat dry.
Lightly spray air fryer basket with cooking spray (avocado oil is our preference) and add salmon fillets (on their side), curling each fillet. Lightly spray the tops of the salmon.
Air fry at 380˚F for 8 minutes. While the salmon is cooking, pour the remaining marinade into a small pot and simmer for 5-6 minutes. Remove from heat and stir in the chili crisp, if using.
Remove salmon from air fryer and serve, skin-side down with steamed rice. Spoon reduced marinade/glaze over reach fillet and top with crushed peanuts, toasted sesame seeds and green onion. Serve.
Notes
**Nutritional Information Does Not Include Optional Chili Crisp**
This sticky cider salmon kale salad is one of my favorite cool weather dishes. Sticky cider salmon, roasted potatoes, creamy goat cheese, toasted walnuts and a delicious spiced vinaigrette come together to make this the perfect satisfying salad. I present to you my most made salad in the cooler months. This winter kale salad is […]
This sticky cider salmon kale salad is one of my favorite cool weather dishes. Sticky cider salmon, roasted potatoes, creamy goat cheese, toasted walnuts and a delicious spiced vinaigrette come together to make this the perfect satisfying salad.
I present to you my most made salad in the cooler months.
This winter kale salad is topped with sticky salmon, roasted potatoes, crunchy nuts, creamy cheese and a drinkable vinaigrette. It is a salad that can be cozy and comforting, one you want to make for dinner when you crave something hearty.
Ideal for the chillier nights that are coming our way (hopefully!).
I can’t even BEGIN to tell you how good this salad is. I have no other words, other than it’s GOOD. Very delicious. Something you’ll find yourself making over and over again.
This is a big dinner salad. When you want to get in some greens but have them topped with nourishing and filling ingredients, this is the salad you make. It’s vibrant and warm. It tastes incredible.
It’s also a really nice dinner party salad. If you’re having friends over in the cooler months, this is an awesome dish to make. There are a few moving parts – you have to roast the potatoes, cook the salmon and assemble the salad. But a few things can be prepped ahead of time (the dressing, chopping of ingredients, etc), making it simpler and a foolproof process.
There are so many fabulous flavors in this salad – ones that I love so much.
First of all – the sticky cider salmon. This is just like my sticky salmon recipe but I use apple cider. OH MY GOSH. It’s fabulous. So flavorful!
Next, some roasted potatoes. These roasty toasty little gems melt in your mouth and add so much satiety to the salad. Of course, they also add wonderful flavor and texture too. The potatoes are such a welcome surprise in the kale salad. I like to use them instead of croutons!
I also add toasted walnuts and goat cheese. Like most salads, the goat cheese gets super creamy and spreads throughout the salad. I love this about goat cheese in a salad. It’s so tangy and creamy and a perfect complement to the warm potatoes and salmon. (more…)
My salmon croquettes are CRISPY on the outside while soft on the inside. They make an effortless weeknight dinner in minutes. Ready for more foolproof salmon recipes? Try my sautéed salmon, sweet chili salmon, or blackened salmon next. I love salmon almost as much as I love deep-fried, well, anything. When I can marry the… 
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My quick grilled haddock recipe is lightly seasoned but yields the most buttery, tender, and flaky fish ever. Ready in under 10 minutes. Love grilling fish? Try my grilled red snapper, grilled swordfish, and grilled tilapia next. Some of my family’s favorite dishes are the simplest ones. The ones with minimal ingredients, minimal prep time,… 
