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.
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.
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
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
Brush the tuna steaks with olive oil, then season with salt and pepper
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
Once cooked to your preference, plate and top with the sauce you made