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Everything (but the bagel) salmon (photo credit: HENNY SHOR)
This recipe was born out of a conversation with my neighbor and friend Marna, who mentioned that she loves using Everything But the Bagel spice mix on roasted vegetables and other dishes. I was intrigued. A few days later, while preparing baked salmon, I opened my spice drawer and there it was, my own jar of Everything But the Bagel seasoning staring back at me. I thought, “Why not?”
I sprinkled it on the salmon, squeezed some lemon, and popped the salmon in the oven. It was amazing! One spice jar and a wonderful blend of flavor, and a new favorite dinner was born.
" Everything But the Bagel seasoning "
The spice mix is made up of poppy seeds, sesame seeds, dried onion and garlic flakes, and salt. Simple, crunchy, and packed with flavor.
Yields 4 servings.
Ingredients:
4 salmon fillet slices
1 Tbsp. olive oil
Everything But the Bagel spice mix
Fresh lemon juice
Directions:
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and place the salmon fillets skin-side down. Drizzle lightly with olive oil, sprinkle generously with Everything But the Bagel seasoning, and finish with a squeeze of fresh lemon. Bake for 12-15 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and flakes easily with a fork. Serve warm, chilled, or at room temperature with rice or a fresh salad.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
This crunchy, hearty salad is perfect to pack up for lunch or take to any get-together. It’s colorful, full of texture, and totally satisfying on its own – but also super flexible. It’s replete with fresh vegetables and protein, and the peanut butter dressing pulls everything together in the most delicious way.
Yields a 9” x 13” pan (23 cm. x 33 cm.).
For the salad base:
1 can chickpeas, drained
½ cup carrots, shredded
2 stalks celery, diced
½ red onion or 2 scallions, thinly sliced
3 or 4 radishes, thinly sliced
1 cucumber, diced
1 cup cherry tomatoes, halved
2 or 3 Tbsp. chopped fresh coriander
Optional add-ins:
½ cup cooked lentils or quinoa
¼ cup roasted almonds or walnuts, roughly chopped
1 zucchini, diced and roasted
1 small sweet potato, peeled, cubed, and roasted
For the dressing:
2 Tbsp. peanut butter
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp. soy sauce or date sauce
Water to thin to desired consistency
Salt and pepper, to taste
Directions:
If you plan to include roasted vegetables, start by prepping those first. Toss the diced zucchini and sweet potato with a little olive oil and salt, spread on a baking tray, and roast at 200°C (400°F) for 25-30 minutes, until golden and tender. Let them cool slightly before adding to the salad.
Place all the salad ingredients in a large bowl, including the roasted vegetables and any add-ins you’re using. In a small bowl or jar, mix together the dressing ingredients, adding water as needed until smooth and pourable. Taste and adjust seasoning. Pour the dressing over the salad, toss gently to coat, and serve right away or refrigerate until ready to eat.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
This dish was inspired by my 10-year-old great-niece, Peri, who took charge of dinner one evening and cooked this delicious one-pot meal for her family. The next morning, her mother sent me a photo of the dish with a rave review – and I had to try it myself. I headed to the supermarket, grabbed the ingredients, and recreated it that same night. It’s rich, comforting, and full of flavor – and all made in one pot.
Yields 4 servings.
Ingredients:
2 Tbsp. olive oil
1 onion, chopped
1 kg. (2 lb.) chuck steak (cut No. 2)
½ tsp. black pepper
1 tsp. garlic powder
2 cups pearl couscous
1 tsp. salt
Sprinkle of paprika
3 cups water (for cooking the couscous)
Handful of chopped fresh parsley, for garnish
Directions:
In a wide pot or deep pan, heat the olive oil and sauté the onion until golden. Add the cubed chuck steak and season with black pepper and garlic powder. Let the meat brown slightly, giving it a few good stirs, then cover and simmer on low heat for about 2 hours.
Once the meat is tender, add in the couscous, water, salt, and paprika. Cover and cook for 20-25 minutes or until the couscous are soft and the liquid is mostly absorbed. Fluff with a fork and sprinkle with chopped parsley just before serving.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
