On the menu tonight – Miso Glazed Black Cod with Couscous!
This is another one of those dinners that comes together very quickly. If your fish is already thawed, all you have to do is mix together a few ingredients for the glaze and pre-heat the oven.
While I baked this dish, I would recommend broiling it a few minutes first to get some color on the glaze and then bake it. I baked it at 375 degrees for 15 minutes. If I broiled it first, I would probably drop the bake time to about 8-10 minutes.
For the couscous, I took a supermarket shortcut with the bag of couscous you and microwave. From start to finish, this dinner only took about 30 minutes and it is WAY healthier than ordering something online. I hope the next time you aren’t sure what to have for dinner, you will try this dish!
I was looking for something different to do with Salmon and decided to wrap it in puff pastry, making a version of Salmon Wellington. This dish came out really well and wasn’t difficult to make.
I used puff pastry, dijon mustard, dill, shallots, and mushrooms.
Once you cook the mushrooms and shallot, all you have to do is top the salmon with that mixture and bake. About 30 minutes later, you have a beautiful dish to serve your family or at a party. I’d recommend serving it with a little sour cream with dill on the side.
The next time you make salmon, I hope you will try this dish! Oh, while I made two big wrapped pieces of salmon, you could also do individually portioned Salmon Wellingtons. I may try that next time myself.
2 sheets puff pastry sheets, thawed and rolled out
1 lb cremini or button mushrooms, sliced
3-4 Tbsp butter, divided
4 Tbsp Dijon mustard, grainy mustard works well too
4 Tbsp dill
1 shallot, finely chopped
1-2 eggs, beaten
Kosher salt
Freshly ground black pepper
1/2 cup sour cream with 1 tsp of dill mixed in for garnish - optional
Instructions
1
Thaw and roll out two sheets of puff pastry to accommodate salmon (size will be determined by the size of the salmon, but you don't want the puff pastry to be too thick when you bake it)
2
Pre-heat a large skillet over medium-high heat and add a tablespoon of butter
3
Add the sliced mushrooms to the pan and cook 3-4 minutes
4
Add the shallot to the mushrooms and cook an additional 2-3 minutes
5
When the mushrooms and shallots are cooked, remove from heat and set aside to cool
6
Cut the salmon so you have two uniform pieces to be wrapped in the pastry (you may need to cut one end of the salmon so you can stack the thin ends to make one thicker piece)
7
Place each piece of salmon on top of the puff pastry sheets
8
Slather the de-boned salmon with Dijon mustard, then season with Kosher salt and pepper to taste
9
Sprinkle the dill over the salmon, then add the mushroom and shallot mixture
10
Carefully wrap the salmon with the puff pastry and put on a rimmed baking sheet, seam-side down
11
Brush the puff pastry with the beaten egg and sprinkle with a little Kosher salt
12
Bake for about 30 minutes, the puff pastry should be golden brown
On the Menu Tonight – Not Your Average Tuna Casserole!
I really like Tuna Casserole, but it is one of those things I just don’t make very often. This version of Tuna Casserole is elevated by using fresher ingredients. For example, I didn’t use any frozen veggies or any dry herbs. Most versions I have had include peas, but I swapped them out with diced red bell pepper. Instead of using canned cream of mushroom soup, I made it.
The results were FANTASTIC! Whether you are feeding a big family, or making enough for leftovers, try my version of Tuna Casserole.
3 6.4 oz cans tuna fish, drained and broken into small pieces
1 diced onion
3 cups whole milk (2% is OK, but don't go below 2% fat), warmed or room temp
8 Tbsp butter
6-8 oz mushrooms, finely chopped (White button or Cremini)
1/4 cup flour
Kosher salt and freshly ground pepper
1/2 cup panko bread crumbs
2 Tbsp parsley, finely chopped
Instructions
1
Pre-heat oven to 400 degrees
2
Boil the egg noodles according to pkg directions, drain and set aside
3
Pre-heat large skillet over medium-high heat
4
Add 4 Tbsp of butter to the pan along with the diced onion
5
Let the onions get translucent, then add the mushrooms and cook 2-3 more minutes
6
Add the flour and mix thoroughly to coat the onions and mushrooms
7
Slowly add the milk and whisk/mix as you go to avoid lumps
8
Season with salt and pepper
9
When the mixture thickens, add the tuna, half the chopped parsley, and red bell pepper
10
Add the egg noodles and mix to coat all the noodles
11
Transfer to a buttered baking dish (13x9)
12
Melt the remaining 4 Tbsp of butter and mix with the panko and remaining parsley
13
Top the casserole with the bread crumb mix and put in the oven
14
Bake for 25-30 minutes
15
Let it rest for about 5 minutes before serving
Notes
If you mix the noodles with the creamy tuna mixture and it looks like you need more liquid, add a can of cream of mushroom soup with a little additional milk.
On the menu tonight – Tuna Steaks with Tomato Basil and Garlic Sauce.
This dish was literally born from trying to figure out what to have for dinner AND use up stuff in our fridge/pantry. We had some tuna steaks we wanted to use, and we didn’t want to do what we usually do – olive oil, salt, pepper, then grill. Nothing wrong with that, it’s delicious. BUT, it isn’t as delicious as what I made tonight.
From start to finish, there was about 30 minutes invested, including prep time. You can’t order anything healthier and tastier that will get to your door in 30 minutes or less. We LOVED it!
Check out the recipe for all the ingredients, but there isn’t much to do other than zest the lemon and chop the ingredients for the sauce.
I hope you will try this recipe the next time you are in the mood for fish or trying to figure what to make quickly.
Pre-heat a grill pan on high OR pre-heat grill to high
2
In a medium bowl, add the olive oil, lemon zest, juice, parsley, tomato, basil, thyme, onion, and garlic. Mix to combine and let sit at least 10 minutes
3
Brush the tuna steaks with olive oil, then season with salt and pepper
4
Put the tuna steaks on the grill, about 2 minutes on each side. You should see a line where the tuna is cooked. If you want rare (preferred), you want to see a cooked line about a quarter way up the steak, then flip to achieve the same cook on the other side
5
Once cooked to your preference, plate and top with the sauce you made
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