Teriyaki Salmon and Bacon Wrapped Green Beans

This is a recipe I grew up on that my daddy used to make all the time. I was such a picky eater when I was little, but salmon was something I loved. I still am not too much of a seafood fan, but I dont think I could live without salmon. It is so good, almost every way you can think of making it!

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This is possibly the easiest recipe Ive ever made, seriously. There arent too many ingredients, and the prep takes about 10min. Feel free to marinate your salmon as long as you’d like beforehand.

Salmon

2 Salmon Filets (or 4, or 10.. depends on your dinner size)
1/2 cup Kikoman teriyaki sauce
1/2 cup soy sauce
3 garlic cloves, chopped
1 teaspoon onion powder
fresh cracked pepper

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First and foremost, you want to debone your salmon. The grocery store wont do this for you, unfortunately. It really isn’t too hard, and all you need is a pair of tweezers. Take your fingers and slowly rub your fingers along the top of the flesh, you can feel where the bones are. Using the tweezers, grip the bone as hard as you can, slowly pulling the bone out. This isnt like doing your eyebrows where you want to go quickly, fish is slippery, and you’ll lose the grip with the tweezers if you go too fast.

If you’re not into deboning, and your family is cool with bones and knows how to avoid them, keep them in. Its ultimately up to you.

In a sealable container, add filets skin side up. Pour in teriyaki and soy sauce, chopped garlic, onion powder, and cracked pepper. Put the lid on and refrigerate for however long you want before wanting to cook your salmon.

When you’re ready to cook the fish, heat your oven to 400°F and cook for 20min. Personally, I prefer my fish one extreme or the other; completely raw or very well done. Cook to your liking…

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Bacon Wrapped Green Beans

1lb green beans
1 pack of thick cut bacon
1 tablespoon butter
1 tablespoon favorite seasoning

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Take about 8 green beans and bundle them, wrapping the bacon around the center of each bundle. Arrange on a baking pan, one with sides so grease doesnt get all over your oven. Heat oven to 400°F. While the oven is heating, melt butter in a small saucepan and add your favorite seasoning to the melted butter. I used McCormick’s Garlic and Herb blend. Spoon mixture over each bundle and you’re ready to go!

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I put the bacon bundles in the oven first since they take a little while longer, 10min early. Then I added the salmon and let them both go. Dinner was delicious and easy! Served with white rice on the side, and some nice white wine. 🙂

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Pinwheel Skirt Steak with Spinach and Feta


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Ive always wanted to make a pinwheel something or other.. So I decided to make this recipe I found on Pinterest. I normally dont trust recipes from pinterest, but what they hey.. I made some changes to this recipe, you will see as follows. It actually turned out really really well.

Prep: 20 minutes
Roast: at 425°F for 25 minutes

Ingredients:

2 thin skirt steak (2 pounds)
1 package frozen chopped spinach, thawed
1/2 cup crumbled feta cheese, I used the garlic herb kind
1 jar (7 ounces) roasted red peppers, drained and chopped (NO.)
2 tablespoons seasoned dry bread crumbs (NO)
1 egg yolk (NO)
2 fresh garlic cloves, diced small
3/4 teaspoon ground black pepper
3/4 teaspoon salt
1 tablespoon olive oil
Meat ties/twine

I rubbed the meat down with a black peppercorn rub about 2hrs before I wanted to make it and set it aside. When time came to make dinner, I flattened the meat out on a cutting board, one at a time.

In a small bowl mix together spinach, garlic, feta, and whatever spices you want. I added salt, pepper, a little onion and garlic powder.

With the meat flat on the board, use a spoon and put half of the mixture on top of the meat. Spread the mixture to all ends, and make sure its pressed in. Start rolling your pinwheel from one end of the steak, not the side. You want this to resemble a log once its rolled.

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After you’ve gotten both stuffed and rolled, tie them with your meat ties or twine. I have ties that came with my rotisserie, so I use those.

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Spray a baking sheet with a small amount of PAM or whatever you have on hand, and roast at 425° for 25min. This makes for a perfectly crusty outside, and pink inside! Remember to let your meat rest for 10min before cutting into it so you dont lose all the juices/flavor.

I served this with Roasted small golden potatoes, and bacon brussels sprouts! Mmmmm… Definitely something I’ll make again!

Steamed Cabbage with Bacon

To go with the Oxtails I made tonight I decided to make another favorite of my Grama Glo’s, steamed cabbage. Mmmm mmmm mmm!

 

Steamed Cabbage

1 large head of green Cabbage
1 pack of Bacon
Salt and Pepper to taste
1/2 cup of water

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This is probably the easiest thing you’ll ever make. Ever.
Shout-out to Jessica’s alien fingers making an appearance in todays dinner 🙂

Quarter and largely chop cabbage and set aside. Using kitchen scissors, cut up the bacon into small pieces, this is the easiest way. Brown the bacon and set aside on a paper towel to drain the grease. You won’t want to use ALL of the bacon fat from a whole pack of bacon, so dump about half of the oil out, keeping the other half in the pan.

Add all of the cabbage and heat on medium until sizzling. Add 1/2 cup of water, salt and pepper to taste, and cover. Stir every so often but try to keep it covered so it steams down. Cook for about 20-30min. Put in a serving dish and top with cooked bacon!

 

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