Sticky Salmon with Avocado Greens.

This sticky salmon kale salad is one of my favorite easy weeknight meals. The salmon is savory and sticky – it practically melts in your mouth. The kale salad is buttery from the avocado and fresh and lemony. Together, they’re a match made in heaven! This meal is on repeat around here!! Simple salmon with […]

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This sticky salmon kale salad is one of my favorite easy weeknight meals. The salmon is savory and sticky – it practically melts in your mouth. The kale salad is buttery from the avocado and fresh and lemony. Together, they’re a match made in heaven!

This meal is on repeat around here!!

sticky salmon with avocado greens

Simple salmon with a sticky pan sauce served with a lemony kale salad loaded with creamy avocado. It’s the best combination when you want a satisfying, delicious meal! 

sticky salmon

This is my favorite way to make salmon. When I say I make it this way weekly, I am serious. We adore this!

And it could not be more simple, because the stickiness really only comes from two ingredients: honey and water. 

YES.

That is it.

 avocado greens

Now, of course, I add a few other spices on the salmon to change the flavor, depending on what else we are having for dinner.

For this reason, I cover the salmon in smoked paprika and garlic powder, which when combined with salt and pepper, is pretty much my howsweeteats house seasoning. Howsweeteats dust, if you will! 

I love this combo because it’s very sweet and smoky, almost BBQ sauce-like, without being saucy. 

sticky salmon with avocado greens

The other thing I like to do is sear the salmon in butter. I find that searing it in a little bit of butter gives it such a fabulous brown color. This alone makes it just look more appetizing, you know? That golden color, a little bit of crust – you can’t beat it!

See how deeply golden my salmon and sticky sauce look? That is just from using the spices and searing it in the butter. Get some color on it! 

sticky salmon with avocado greens

So needless to say, I serve this salmon with just about EVERYTHING. I eat it for lunch leftovers. I wrap it up in nori sheets with rice. Serve it with potatoes.

And today, I’m showing you my favorite avocado kale greens that come together so super fast.

Eddie doesn’t love avocado, so in real life, I might just be eating this salad alone. However, he does love kale salad. So he will skip the avocado and throw the salmon on top of the simple lemony greens. It’s still so, so good. 

Fresh lemon, a touch of honey, some dijon – all massaged into the kale. Top it with buttery avocado and boom – you’re done.

sticky salmon with avocado greens

I love serving these two side by side. The salmon is savory, hot and sticky. The salad is cold, refreshing and chewy. They work so well together and are a great complement!  (more…)

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Tuscan Salmon

Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30…

A Couple Cooks – Recipes worth repeating.

Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30 minutes.

Tuscan Salmon

There are salmon recipes and then there’s this creamy Tuscan salmon. It might result in a few marriage proposals, which is why we also like to call it “Marry Me Salmon!” The tender fish is bathed in a luscious cream sauce with garlic, sun dried tomatoes, spinach, and capers, making each bite bright, salty, and luxurious. It tastes restaurant-style, but it’s easy to whip up at home in just 30 minutes. Honestly, it might be the best salmon recipe we’ve made!

Ingredients in this Tuscan salmon recipe

We’re not exaggerating when we say this is one of the best salmon recipes we’ve made. Multiple friends and family have tried it and can’t stop raving, then immediately ask for the recipe! This is the one we pull out to impress at dinner parties and for entertaining. Each ingredient here packs a flavor punch, so no substitutions. Here’s what you’ll need:

  • Protein: Salmon fillets, skin on and 1 to 1 ½ inches thick
  • Pantry: Olive oil, garlic powder, salt, pepper
  • Dairy: Salted butter, milk, heavy cream, Parmesan cheese
  • Fresh ingredients: Garlic, spinach, lemon (for garnish)
  • Special ingredients: Sun dried tomatoes, capers
Tuscan Salmon recuoe

Buying high-quality salmon is key

The most important thing for a great salmon recipe is a buying high quality fillets of salmon. 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; you might find it labeled center cut at the store. Thicker fillets can take longer to cook and are slightly harder to pan fry since they can become blackened before they’re cooked on the inside.
  • 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, but try to find highest-quality frozen salmon. Avoid big economy-sized bags, which have thinner fillets that can taste fishy.

Avoiding the white stuff

Ever noticed the white stuff that oozes to the top of some salmon recipes when cooking it? It is coagulated protein that seeps to the surface called albumin. The amount of albumin varies depending on the fish. We’ve bought certain varieties of salmon that have little to no albumin when cooked, but others that consistently have it ooze out.

There’s one thing we’ve found that helps: brining the salmon. In a side by side test, we found it helped to reduce the albumin in two similar fillets. (Keep in mind it did not reduce all of the albumin, so to fully reduce it you have to find a grocery store or other source for salmon that reliably has no white stuff.) Here’s what to do:

  • In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved.
  • Place the salmon in the water and wait for 15 minutes.
Creamy Tuscan Salmon in pan

Making Tuscan salmon for a crowd

This Tuscan salmon recipe is perfect for impressing guests, whether it’s for a dinner party or a holiday like Christmas or Valentine’s Day. It’s pan seared, so you can cook as many fillets as fit in a large skillet. If you want to increase the serving size for this recipe for serving a crowd, you can do it two ways:

  • Pan sear the salmon in batches. Sear a double version of the salmon in batches.
  • Bake the salmon. Use the method in this Baked Salmon recipe, but season with the quantities of garlic powder, salt and pepper in the recipe below. For a crispy top similar to pan searing, broil for 2 minutes at the end of the bake time.
  • Make a large amount of the sauce in a skillet, then pour it into each fillet. Re-warm the salmon if necessary, then top with the creamy sauce right before serving.
Tuscan Salmon

Leftover storage

This Tuscan salmon recipe stores well, if you do end up having leftovers! (We rarely do.) Store in a sealed container for up to 3 days, refrigerated. Re-warm in a skillet over medium heat until warmed through. If the sauce becomes dried out, add a splash of milk or cream or a pat of butter.

More salmon recipes

Salmon is always a hit around here! Here are a few more salmon recipes to enjoy:

This Tuscan salmon recipe is…

Gluten-free and pescatarian.

Print
Tuscan Salmon

Creamy Tuscan Salmon


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutese
  • Total Time: 30 minute
  • Yield: 4

Description

Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30 minutes.


Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible, about 1 to 1 1/2 inches thick
  • 1 ¼ teaspoon kosher salt, divided
  • ½ teaspoon garlic powder
  • Fresh ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons salted butter
  • 2 cloves garlic, finely minced
  • ¼ cup chopped sun dried tomatoes
  • 2 tablespoons capers, drained
  • ¾ cup heavy cream
  • ¼ cup milk
  • 2 cups baby spinach, loosely packed
  • Grated Parmesan cheese, for serving
  • 2 lemon wedges, for serving

Instructions

  1. Allow the salmon to come to room temperature for 15 minutes (or brine it*). Pat the salmon dry with a clean towel. Rub it generously with olive oil and sprinkle it with 1 teaspoon of the kosher salt, the garlic powder, and a few grinds of black pepper.
  2. Heat a large skillet over medium high heat and add the olive oil. Add the salmon skin side up and cook for 3 to 5 minutes until cooked about halfway to the center of the thickest part of the salmon.
  3. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 4 to 5 minutes, continuously spooning the butter over the salmon. Cook until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
  4. Remove the salmon to a plate and set aside. Drain the pan of any liquid and quickly wipe it out with a paper towel. 
  5. Place the pan over low heat and melt the butter. Then add the garlic and sun-dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining ¼ teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan. Add the spinach and cook until wilted, about 1 minute, then return the salmon to the pan and warm it for 2 minutes, spooning the sauce over the salmon.
  6. Serve topped with the sauce and grated Parmesan cheese.

Notes

*To help reduce the white stuff (albumin) that can ooze from salmon when it’s cooked, we recommend brining the salmon to bring it to room temperature. In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Vegetarian

Keywords: Tuscan salmon, tuscan salmon recipe, salmon tuscan, creamy tuscan salmon

A Couple Cooks - Recipes worth repeating.

Sheet Pan Roasted Shrimp Tacos.

These roasted shrimp tacos are a weeknight favorite! Easy smoky shrimp roasted with corn, served with a crisp and refreshing lime slaw. Delicious! I interrupt our Thanksgiving recipe programming for…  Regular food. Roasted shrimp tacos, to be exact. Smoky roasted shrimp tacos with corn and slaw, to be even more exact.  Whenever I have a […]

The post Sheet Pan Roasted Shrimp Tacos. appeared first on How Sweet Eats.

These roasted shrimp tacos are a weeknight favorite! Easy smoky shrimp roasted with corn, served with a crisp and refreshing lime slaw. Delicious!

I interrupt our Thanksgiving recipe programming for… 

sheet pan roasted shrimp tacos

Regular food. Roasted shrimp tacos, to be exact. Smoky roasted shrimp tacos with corn and slaw, to be even more exact. 

sheet pan roasted shrimp tacos

Whenever I have a few weeks of recipe testing, Eddie and the kids ask for “regular” food. Like, normal food. Nothing new or unusual, nothing crazy unique, just some good old regular food!

That’s what I consider these shrimp tacos to be. They are easy, simple, taste incredible and come together fast on a weeknight. They are also a crowd pleaser and relatively easy to serve when times are busy. Taco bars, forever!

sheet pan roasted shrimp tacos

I always find that we crave this kind of food during the holiday season. Something familiar and delicious, but not something heavy or wintery. After all the mashed potatoes and stuffing and gravy, I usually want a meal that tastes completely different! 

And that’s exactly what we have. 

sheet pan roasted shrimp tacos

To make these tacos, I throw raw shrimp, covered in spices, on a baking sheet. I toss in some corn, and while it all roasts, I make a slaw. 

Our favorite slaw is simple: green cabbage, lots of lime, salt, pepper, olive oil, cilantro. Simple but crunchy and refreshing. A taco must. 

Of course, other toppings are always welcome. We almost always have pickled onions and cotija cheese on hand. But any kind of salsa or pico is perfect too.  (more…)

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Honey Glazed Salmon

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic. Here’s a…

A Couple Cooks – Recipes worth repeating.

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.

Honey glazed salmon

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.
Honey Glazed Salmon

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.
Honey Glazed Salmon

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:

This honey glazed salmon recipe is…

Pescatarian, dairy-free, and gluten-free.

Print
Honey glazed salmon

Honey Glazed Salmon


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.


Ingredients

  • 1 1/2 pounds salmon fillets, room temperature
  • Olive oil, for brushing
  • ½ teaspoon kosher salt, plus more for brining
  • 2 tablespoons yellow or white miso
  • 2 tablespoons honey
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon rice wine
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground ginger
  • Chopped parsley, for garnish (optional)

Instructions

  1. 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.
  2. Preheat the broiler to high.
  3. Make the glaze: Meanwhile, in a small bowl, stir together the miso, honey, soy sauce, rice wine, garlic powder, and ground ginger.
  4. 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.
  5. 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. 
  • Category: Main dish
  • Method: Broiled
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Honey glazed salmon

A Couple Cooks - Recipes worth repeating.

Air Fryer Tuna Melt

What makes comfort food even better? Letting the air fryer do all the work! Our Air Fryer Tuna Melt is packed with the creamy cozy flavors you love, sandwiched between two extra toasty slices of buttery bread. With a slight twist from our traditional tuna melt, this recipe gets a massive upgrade, with the air fryer making the bread extra crispy while the cheese and tuna warms and melts inside. From crab rangoon to chicken…

Read More

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Air fryer tuna melts on a plate stacked.

What makes comfort food even better? Letting the air fryer do all the work! Our Air Fryer Tuna Melt is packed with the creamy cozy flavors you love, sandwiched between two extra toasty slices of buttery bread.

With a slight twist from our traditional tuna melt, this recipe gets a massive upgrade, with the air fryer making the bread extra crispy while the cheese and tuna warms and melts inside. From crab rangoon to chicken tenders, the air fryer does a fantastic job at adding all the crispiness of a deep frier without the time, mess, or extra grease.

Pickled red onion, dill, and chives add extra zip to the creamy tuna salad that’s absolutely craveable. The two kinds of cheese melted on top and fresh juicy tomato slices make this one of our favorite toasted sandwiches yet!

How to Make Our Air Fryer Tuna Melt

Ingredients

Air Fryer Tuna melt ingredients all laid out.

Process

  1. Add tuna, mayonnaise, celery, pickled red onion, dill, and chives to a medium-sized mixing bowl. Season with salt and pepper and stir to combine.
  2. Spread 1/2 tablespoon butter over each slice of bread and turn the two slices butter side down.
Tuna salad mixed in a bowl.
Tuna melt with butter spread on the bread.
  1. Top each butter side down slice of bread with tuna mixture.
  2. Then top with sliced tomatoes, shredded cheese and remaining slices of bread.
Tuna salad spread on a piece of bread for tuna melt.
Tomatoes on top of tuna salad on bread.
  1. Preheat the air fryer to 400˚F (if needed). Spray the air fry basket with cooking spray and place sandwiches in the coated fryer basket.
  2. Air fry tuna melt for 4 minutes. Flip the sandwich and continue to air fry for an additional 3 minutes.
Tuna melt with cheese on top of the bread ready to be toasted.
A tuna melt ready to be made in an air fryer.
  1. Remove your tuna melt from the air fryer, cut it in half, and serve.
Tuna melt in an air fryer being cooked.

Why We Love the Air Fryer Tuna Melt?

  • The tuna salad can be made two days in advance. Making the salad ahead of time makes mealtime quick and easy. This irresistible lunch can be ready in less than 10 minutes!
  • The air fryer makes the bread extra toasty. Unlike toasting the bread on a pan, the air circulation makes the bread incredibly toasty without being greasy.
  • You can easily customize the tuna salad any way you’d like! If you don’t like the herbs included, leave them out or swap them for something else. Use different cheeses, whole wheat or sourdough bread, or add some lettuce if you’d like. Start with our recipe and make it your own!
Air fryer tuna melt recipe on a plate.

Variations and Substitutions

Make this air fryer tuna melt your own with any of these variations!

  • Swap the vegetables. While we love tomato slices on our tuna melts, you can add cucumbers, lettuce, sprouts, and raw onions.
  • Change the cheeses. Freshley shredded mozzarella and cheddar add great flavor and an extra cheesy creamy texture, but you can swap the cheese (or leave it out!) for anything you’d like. Try mozzarella, sharp cheddar, pepper Jack, Monterey Jack, Havarti, Swiss, or Colby Jack are all great choices. Try any one of them or a combination!
  • Bread or no bread. While we love thick slices of sourdough or Italian bread for this sandwich, you can use a tortilla and make a wrap, or make it a low-carb lunch and wrap your tuna salad in a big crunchy romaine lettuce leaf.

Prep Ahead Instructions

To make mealtime as easy as possible, you can prepare your tuna salad up to two days in advance. Just prepare the tuna salad as per the directions, then store it in an airtight container for up to two days in the refrigerator.

When you’re ready to make your sandwich, add the tuna to your bread and proceed with the directions.

Tips and Tricks for the Best Air Fryer Tuna Melt

  • Go light on the mayo. We want the creamy texture that the mayonnaise adds, but if you add too much, the tuna salad will be wet and soggy, which isn’t what we’re going for!
  • The onions, celery and chives add taste AND texture.  You could add these ingredients powdered for the flavor, but chopping them up and mixing them in the salad adds a fresh crunch that really complements the creamy salad and toasty bread.
  • Don’t forget the flip! Flipping your tuna melt halfway through will help both sides get equally toasty.
  • Choose a hearty bread. If you pick a thin or really lightweight bread, it may not hold up to the heavy filling. Thick slices of Italian or sourdough are perfect for this sandwich.

Our Favorite Side Dishes to Serve with Our Tuna Melt

You can’t go wrong with potato chips and pickles, but to make this tuna melt a complete meal, try some of our favorite sides:

More Delicious Sandwich Recipes You Will Love

Air fryer tuna melt recipe cut with potato chips on the side.
Air Fryer tuna melt recipe on a plate.
Print

Air Fryer Tuna Melt

This Air Fryer Tuna Melt is the perfect pairing of toasty buttery bread and creamy cheesy tuna salad. You'll love the combination of flavors and texture in this easy and comforting lunch!
Course lunch
Cuisine American
Prep Time 8 minutes
Cook Time 7 minutes
8 minutes
Total Time 15 minutes
Servings 2
Calories 699kcal

Ingredients

tuna salad

  • 5 ounces canned tuna drained
  • 1/4 cup diced pickled red onions
  • 3 1/2 tablespoons mayonnaise
  • 3 tablespoons diced celery
  • 1 1/2 tablespoons minced dill
  • 1 tablespoons thinly sliced chives
  • salt and pepper to taste

sandwich assembly

  • 4 slices bread of choice
  • 2 tablespoons unsalted butter
  • 1/2 beefsteak tomato (or 1 vine ripe tomato) sliced
  • 2 ounces shredded cheddar
  • 2 ounces shredded mozzarella
  • salt and pepper to taste

Instructions

  • In a mixing bowl combine tuna, mayonnaise, celery, pickled red onion, dill, and chives. Season with salt and pepper and stir together.
  • Spread 1/2 tablespoon butter over each slice of bread and turn two slices butter side down.
  • Top each butter side down slice of bread with tuna mixture.
  • Top with sliced tomatoes, shredded cheese and remaining slices of bread.
  • Preheat air fryer to 400˚F (if needed).
  • Spray air fry basket with cooking spray and place sandwiches in coated fryer basket.
  • Air fry tuna melt for 4 minutes.
  • Flip sandwich and continue to air fry for an additional 3 minutes.
  • Remove from air fryer, cut in half and serve.

Notes

Tips and Tricks
  • Go light on the mayo. We want the creamy texture that the mayonnaise adds, but if you add too much, the tuna salad will be wet and soggy, which isn’t what we’re going for!
  • The onions, celery and chives add taste AND texture.  You could add these ingredients powdered for the flavor, but chopping them up and mixing them in the salad adds a fresh crunch that really complements the creamy salad and toasty bread.
  • Don’t forget the flip! Flipping your tuna melt halfway through will help both sides get equally toasty.
  • Choose a hearty bread. If you pick a thin or really lightweight bread, it may not hold up to the heavy filling. Thick slices of Italian or sourdough are perfect for this sandwich.
Prep Ahead
The filling can be made up to 2 days in advance. Transfer the filling to an airtight container and refrigerate until ready to use. 

Nutrition

Calories: 699kcal | Carbohydrates: 31g | Protein: 35g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 4431mg | Potassium: 586mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1734IU | Vitamin C: 15mg | Calcium: 475mg | Iron: 3mg

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Air Fryer Bacon Wrapped Shrimp

Want to please a crowd with an appetizer that will fly off the plate as fast as you can serve them? These Air Fryer Bacon Wrapped Shrimp take less than 30 minutes from start to finish and are sure to please any crowd. The air fryer helps keep the shrimp succulent and tender while crisping up the thin-sliced bacon to absolute perfection. And if you’re worried about time, these are incredibly easy to prep ahead,…

Read More

The post Air Fryer Bacon Wrapped Shrimp appeared first on Spoon Fork Bacon.

Air fryer bacon wrapped shrimp on a platter with honey mustard.

Want to please a crowd with an appetizer that will fly off the plate as fast as you can serve them? These Air Fryer Bacon Wrapped Shrimp take less than 30 minutes from start to finish and are sure to please any crowd. The air fryer helps keep the shrimp succulent and tender while crisping up the thin-sliced bacon to absolute perfection. And if you’re worried about time, these are incredibly easy to prep ahead, and just toss in the air fryer when you’re ready to serve.

Serve these bacon-wrapped shrimp bites on a platter with a dish of our sweet and tangy honey mustard sauce, and maybe a dish of homemade BBQ sauce or Chick-fil-A Sauce for variety!

Why We Love Air Fryer Bacon Wrapped Shrimp

  • Easy to prep ahead of time and cook just before serving.
  • They take only 10 minutes to cook!
  • The air fryer gets the bacon extra crispy in less time than the oven.
  • Using the air fryer for these bacon-wrapped shrimp keeps the oven open for other foods you may be cooking when hosting a party.
  • While this is the perfect appetizer, you can also serve it over salads or as an entree.

How to Make Air Fryer Bacon Wrapped Shrimp

Ingredients

Bacon wrapped shrimp ingredients on a kitchen counter.

Process

  1. In a mixing bowl, toss shrimp, garlic powder, oil, and pepper together.
Shrimp seasoned and mixed with oil in a glass bowl.
  1. Wrap each shrimp in 1/2 slice of bacon. Lightly spray the air fryer basket with cooking spray and add the shrimp with the bacon seam side down.
Shrimp wrapped in bacon and in an air fryer ready to be cooked.
  1. Air fry the bacon-wrapped shrimp at 400˚F, for 10 minutes.
Air fryer shrimp wrapped in bacon cooked in an air fryer basket.

Tips and Tricks for Making This Recipe

  • Choose “large” shrimp, or ones that include 21-25 per pound. If you use smaller or bigger, the shrimp and bacon may not be done at similar times, causing one to become overcooked. If you use larger shrimp, you may be able to use a whole slice of bacon instead of a half, but the cooking time will be longer.
  • Use only thin-sliced bacon.
  • There’s no need for toothpicks if you air fry them with the bacon seam down.
  • We like to leave the tail on the shrimp so that we have something to hold while dipping it into the honey mustard sauce, but feel free to remove the tail first if serving these with a fork.
  • If you’re making an extra large batch of these, you can bake them in the oven. Preheat the oven to 400˚F, line and baking sheet with foil, and bake for 15-20 minutes or until the bacon is crispy.
Air fryer bacon wrapped shrimp on a platter.

Best Type of Bacon to Use for Bacon Wrapped Shrimp

When wrapping shrimp, the type of bacon you use matters. We recommend choosing regular or thin-sliced bacon that has the least amount of fat per strip as possible.

Choosing thick-cut or turkey bacon leads to the shrimp overcooking while the bacon is still undercooked.

Prep Ahead and Storing Instructions

You can prepare these bacon-wrapped shrimp up to 24 hours ahead of time. Just follow all of the steps until they’re ready to go into the air fryer, place them in an airtight container, and refrigerate until you’re ready to cook.

If you want to make them further in advance, freeze them in a freezer-safe container for up to three months. When you’re ready to use, take them out of the freezer, let them thaw overnight in the refrigerator, and continue to cook in the air fryer as directed.

Storing Leftovers and Reheating

Once cooked, store any leftovers in the refrigerator for up to 3 days in an airtight container. These can also be frozen when fully cooked. Just add them to a freezer bag or container and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator.

To reheat, we recommend popping them back in the air fryer for 3-4 minutes at 400˚F.

What to Serve with Air Fryer Bacon Wrapped Shrimp

There are so many ways to enjoy this recipe, whether it’s as an appetizer, side, or main course. Try some of these pairings:

Air fryer bacon wrapped shrimp on a platter.

More Delicious Air Fryer Recipes You Will Love

Air fryer bacon wrapped shrimp on a platter with honey mustard.
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Air Fryer Bacon Wrapped Shrimp

The perfect 30-minute appetizer, this Air Fryer Bacon Wrapped Shrimp has tender bites of shrimp wrapped in salty, crispy bacon, all slathered in a sweet and tangy honey mustard sauce.
Course Appetizer, Snack
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 173kcal

Equipment

Ingredients

honey mustard

shrimp

  • 12 (21-25 count) shrimp peeled, deveined with tails intact
  • 2 teaspoons garlic powder
  • 1 teaspoon olive oil
  • 1/4 teaspoon black pepper
  • 6 slices bacon cut in half crosswise (with some of the fat trimmed)

Instructions

honey mustard

  • Combine honey mustard ingredients into a bowl and whisk together. Set aside.

shrimp

  • In a mixing bowl toss together shrimp, garlic powder, oil, and pepper.
  • Wrap each shrimp in 1/2 slice bacon.
  • Lightly spray air fryer basket with cooking spray and add shrimp, bacon seam side down.
  • Air fry bacon wrapped shrimp at 400˚F, for 10 minutes.
  • Remove from air fryer and serve with honey mustard

Notes

**Recipe Makes 12***
***1 Serving is 3 pieces (Nutritional Information Does Not Include Honey Mustard)***
Tips and Tricks for Making This Recipe
    • Choose “large” shrimp, or ones that include 21-25 per pound. If you use smaller or bigger, the shrimp and bacon may not be done at similar times, causing one to become overcooked. If you use larger shrimp, you may be able to use a whole slice of bacon instead of a half, but the cooking time will be longer.
    • Use only thin-sliced bacon.
    • There’s no need for toothpicks if you air fry them with the bacon seam down.
    • We like to leave the tail on the shrimp so that we have something to hold while dipping it into the honey mustard sauce, but feel free to remove the tail first if serving these with a fork.
    • If you’re making an extra large batch of these, you can bake them in the oven. Preheat the oven to 400˚F, line and baking sheet with foil, and bake for 15-20 minutes or until the bacon is crispy.
 

Nutrition

Calories: 173kcal | Carbohydrates: 2g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 60mg | Sodium: 389mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 67IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 0.3mg

The post Air Fryer Bacon Wrapped Shrimp appeared first on Spoon Fork Bacon.

Crispy Honey Lemon Salmon Greek Salad.

This salmon greek salad is one of my all-time favorite salads! Crispy lemon salmon, a greens salad packed with sweet peppers, olives, tomatoes, feta and more, all drizzled with a honey lemon vinaigrette. Super delicious! Now this is my kind of salad! All these lovely ingredients, piled high before being tossed together, complete with some […]

The post Crispy Honey Lemon Salmon Greek Salad. appeared first on How Sweet Eats.

This salmon greek salad is one of my all-time favorite salads! Crispy lemon salmon, a greens salad packed with sweet peppers, olives, tomatoes, feta and more, all drizzled with a honey lemon vinaigrette. Super delicious!

Now this is my kind of salad!

crispy lemon salmon greek salad

All these lovely ingredients, piled high before being tossed together, complete with some crispy salmon chunks. YUM.

crispy lemon salmon greek salad

This crispy honey lemon salmon is served on a bed of greens with sweet peppers, tomatoes, cucumbers, pickled onions, kalamata olives and feta cheese. It’s drizzled with a perfect lemon dressing and is so crispy, crunchy and satisfying that sometimes I think I could eat this everyday. 

What.a.dream.salad.

salmon with lemon zest

My family cannot get enough of this salmon. I use the recipe for my sticky honey garlic salmon, but add in a ton of fresh lemon zest. This brightens the flavor so much. I love cutting the salmon into chunks. It cooks quickly and perfectly, plus all the edges get super crispy. Adding the honey into the skillet creates a sticky sauce and the whole thing is just FUN to eat. 

I end up making salmon like this all the time for the kids – they are more inclined to eat it this way. 

And of course, it works in a salad so well. Little chunks all through the salad and so much flavor.

crispy honey lemon salmon

As for the rest of the salad, this is what I love to add:

Butter lettuce or romaine hearts, seasoned with lots of salt and pepper

Sweet peppers, thinly sliced

Cherry tomatoes, cut in half

Cucumbers, peeled and chopped

Kalamata olives, or any olives

My pickled onions, because they are incredible in a salad! 

Crumbled feta cheese, which finds its way all throughout the greens

Sometimes I keep this a traditional salad. Other times I chop everything into same-sized bits for a chopped salad. There is so much incredible crunch here. It’s easy to make it your own!

crispy lemon salmon greek salad

This dressing is one of my all time favorites. Shocking, I know. 

It’s a honey lemon vinaigrette with an emphasis on dill – very simple and classic, but one that tastes delicious on just about anything. Especially crisp greens! This dressing is so good that I will often eat it on greens alone, maybe with some parmesan cheese. I love how tart and briney it is, with the perfect hint of sweetness. And of course, that dilly flavor that I crave in pickles and more.  (more…)

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Greek Salmon Salad

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.…

A Couple Cooks – Recipes worth repeating.

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.

Greek Salmon Salad

Looking for fun dinner ideas? This Greek salmon salad is healthy and satisfying, full of bold Mediterranean flavors! The star of the show is salmon bites, bite-sized pieces that add a pop of protein to each bite. Layer them over juicy tomatoes, cool cucumber, and feta cheese, and it’s a crowd-pleasing dinner idea that’s ideal in summer or anytime. Honestly, we’d eat this every night of the week! It’s that satisfying.

Ingredients in Greek salmon salad

This Greek salmon salad recipe is built around salmon bites, 1-inch bits of salmon that are cut into pieces before cooking. It makes them the perfect addition to salads, and what better pair than a refreshing Greek salad? Take our classic Greek salad, add a little arugula and top with the salmon bits. It makes the ideal Mediterranean diet dinner! Here’s what you’ll need:

  • 1 recipe Salmon Bites
  • Ripe tomatoes
  • Red onion
  • English cucumber
  • Baby arugula
  • Capers
  • Kalamata olives
  • Feta cheese
  • Olive oil
  • Red wine vinegar
  • Dried oregano and salt
Greek Salmon Salad

Making salmon bites

The key to Greek salmon salad is making these salmon bites! They’re quick to make in the broiler and take just 15 minutes total. Broiling salmon is one of our favorite ways to cook it because you don’t even have to wait for the time it takes to preheat the oven! Open the salmon bites recipe in a separate tab to see those ingredients. Here’s what to do:

  1. Preheat: Preheat a broiler to high.
  2. Season: Cut the salmon into 1-inch pieces, then toss them with the seasonings. Place on a foil-lined baking sheet brushed with olive oil.
  3. Broil: Broil 4 to 5 minutes until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). 
  4. Toss with Garlic Lemon Butter: Melt butter, then stir in minced garlic and lemon zest. Toss the bites with the butter and sprinkle them over each Greek salad.
Salmon Bites Recipe

Notes for making salmon Greek salad

This salmon Greek salad is very simple and comes together in 30 minutes or less! Here are a few things to keep in mind when preparing and serving this dish:

  • Use an English cucumber. English cucumbers are a long, thin variety with a sweeter flavor, imperceptible skin, and less pronounced seeds than a standard cucumber. We recommend using them in most cucumber recipes because you don’t need to peel or seed them! If you use a standard cucumber, make sure to peel and seed.
  • Use baby arugula. Baby arugula (sold in boxes or bags) has a much milder flavor than standard arugula, which is sold in a bunch. If you can’t find it, use a different leafy green like spinach or mixed greens.
  • The recipe is very forgiving, so add ingredients to taste. Want to use more tomatoes or cucumber? Feel free! Do you prefer lettuce over baby arugula? Use that instead!

Tips for buying salmon

It’s important in any salmon recipe to buy good-quality salmon. Low quality salmon can taste very fishy and have a mushy texture, or have a lot of that white stuff when it’s cooked (called albumin). Good quality salmon has a fresh flavor that’s not fishy and a tender, flaky texture. Here’s what to look for when buying salmon:

  • Opt for fresh salmon if possible. We’ve found buying salmon fresh from the fish counter usually has the best flavor. However, frozen can work too: try to find higher-quality frozen salmon and avoid those big economy-sized bags (we’ve found this type can taste very fishy).
  • 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.)
  • Know your types of salmon. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but it’s expensive and we wouldn’t recommend it for this recipe. Atlantic salmon is most often farmed and not available wild caught. Ask about its source at the fish counter.
Salmon Greek Salad

Make ahead notes

This Greek salmon salad is best eaten the day it is made; leftovers become rather soggy. If you want to make it in advance, here are a few tips:

  • Make the salmon bites in advance and refrigerate until serving. If desired, you can re-warm them in the broiler or on the stovetop.
  • Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.

More salmon recipes

Greek salmon salad makes a hearty, Mediterranean diet dinner that everyone will love! Here are a few more salmon recipes that make easy dinner ideas:

This salmon salad recipe is…

Gluten-free and pescatarian.

Print
Greek Salmon Salad

Greek Salmon Salad


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.


Ingredients

  • 1 recipe Salmon Bites
  • 3 large ripe tomatoes, chopped into rough chunks
  • 1/2 large red onion, thinly sliced
  • 1 large English cucumber, cut into 1/2-inch pieces (or peeled, de-seeded and chopped for a standard cucumber)
  • 2 cups baby arugula
  • 2 tablespoons capers, drained
  • 1 cup Kalamata olives
  • 2 to 4 ounces high quality feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ¼ teaspoon kosher salt, plus more to taste

Instructions

  1. Prepare the Salmon Bites by completing Steps 1-3.
  2. Chop the tomatoes, red onion and cucumber as noted above. 
  3. In a large bowl, combine the tomatoes, red onion, and cucumbers with the baby arugula, capers, Kalamata olives, feta cheese crumbles (saving out a few for garnish), olive oil, red wine vinegar, dried oregano, and salt. Gently mix to combine. Taste and adjust seasonings as desired.
  4. Cook the Salmon Bites by completing Steps 4-5.
  5. To serve, divide the salad between 4 plates, then top with the salmon bites. Garnish with additional feta cheese and serve. (If making in advance, prepare the salmon bites and refrigerate. Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.)
  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Greek salmon salad, salmon gree

A Couple Cooks - Recipes worth repeating.

Grilled Fish Tacos with Jalapeño Corn Slaw.

These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor! Have a Monday margarita with this taco!! These grilled fish tacos are such an […]

The post Grilled Fish Tacos with Jalapeño Corn Slaw. appeared first on How Sweet Eats.

These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor!

Have a Monday margarita with this taco!!

grilled fish tacos with jalapeño corn slaw

These grilled fish tacos are such an easy, delicious way to make your weeknight meal shine. The fish is smoky, flaky and buttery. The jalapeno corn slaw is crunchy and refreshing with a bite of heat and citrus. The whole combination is incredible.

grilled fish

While it’s true that I’ll put just about another in a taco, fish tacos are one of our favorites. Especially Eddie’s. He doesn’t love Mexican food as much as I do, but he will gladly take a fish taco any day. 

Beer battered fish tacos are probably my number one choice. But what I love about these grilled fish tacos is that they are so smoky and light. You know how it can be SO HOT in the summer that you barely have an appetite? Like it’s almost too hot to eat?

jalapeño corn slaw

These are perfect for those hot nights. First, you grill the fish so no need to heat up the house with the oven. And second, they are easy, customizable and such a lovely light meal. No feeling like you downed an entire bowl of queso after finishing these

Unless, of course, you downed an entire bowl of queso after finishing these. 

grilled fish for tacos

When it comes to the fish, I like to use a mild white fish for this. Something like cod. I already have a recipe for summer salmon tacos, but salmon works here too. Basically, if you like the fish, you will enjoy it in these tacos.

I use lots of smoky spices. Smoked paprika, cumin, some garlic, a pinch of chipotle chili powder. Layering the flavor is the name of the game here and I want flavor in every single bite of taco! 

jalapeño corn slaw

One way that I make these fish tacos come off the grill so perfectly flaky and buttery is by using a grill pan. This all clad one is my favorite – I have two and use them almost every single day. I spray them with an avocado oil spray or something similar and then place the fish on the grill pan, then the whole thing directly on the grill. 

This also helps to ensure that the fish doesn’t flake off and fall in between the grates when you’re flipping it or trying to remove it from the grill. It’s the easiest way to do it, especially if you’re a beginner.

If I have big pieces of fish, then I feel confident throwing them directly on the grates. But just keep in mind that fish cooks fast on the grill – you don’t want to overcook it! 

grilled fish tacos with jalapeño corn slaw

Now… the slaw.

This slaw may be our favorite summer slaw so far. And you know that we are suckers for a good, crunchy slaw. 

I love the refreshing, crisp bite that the slaw gives to the taco, especially since the fish is so soft and practically melts in your mouth. 

grilled fish tacos with jalapeño corn slaw

This slaw is made with super thinly sliced green cabbage, corn cut straight from the cob, jalapeño peppers from the garden, tons of fresh cilantro, a little lime and lots of salt and pepper. Trust me when I say that you will want to eat this as a salad! In fact, it could be a side salad or side dish for these tacos. If you don’t want to put the slaw directly in the taco, just serve it on the side! 

It is SO crunchy. So crispy. Perfectly sweet and savory with a hint of spice.

grilled fish tacos with jalapeño corn slaw

The other toppings I love for these tacos? My quick pickled onions. Some crumbly cotija cheese. A few spritzes of fresh lime. And maybe some extra cilantro. 

Those are the basics for me, but of course you can add anything else you love. (more…)

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Lionfish Are Harming Our Oceans—Here’s One (Delicious) Way to Fight Them

Lionfish first appeared in the United States in 1985, off Florida’s Atlantic coast. Native to the coral reefs around the South Pacific and Indian Oceans, they were originally brought to the States as exotic pets. It’s believed that some of these pet ow…

Lionfish first appeared in the United States in 1985, off Florida’s Atlantic coast. Native to the coral reefs around the South Pacific and Indian Oceans, they were originally brought to the States as exotic pets. It’s believed that some of these pet owners eventually released their fish into local waterways—and unknowingly introduced an invasive species to the Gulf of Mexico.

Lionfish have no natural predators in the Gulf, can lay between 27,000 to 100,000 eggs every 2.5 days, and decimate the ecology of local fish by consuming about 20 smaller fish every 30 minutes. After their initial appearance in Florida, they quickly spread to other states, but Florida continues to suffer from some of the most extreme consequences. In our southernmost state, lionfish wreak havoc on the food supply of native fish like grouper and snapper, and their overconsumption of herbivorous fish results in damage to the reefs that line the Florida coast. It’s a dangerous combination that could result in lionfish causing grave damage to the delicate balance of life in and around Florida, and all the states bordering the Gulf of Mexico. That’s where marine biologist Alex Fogg comes in.

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