Daddy’s away for work this week, so it’s just me and the kiddos dining at Chez Mom.
I find it hard to motivate myself to make the regular kinds of meals that I do when Daddy’s home, but I made sure to meal plan our dinners this week so I didn’t give into finger food dinners for the kids and skipping dinner all together for myself.
Here’s what we had:
Honey Glazed Salmon with Citrus Avocado Salsa
Courtesy of Cooking Classy
Ingredients:
4 (6 oz) skinless salmon fillets
8 tsp honey, divided
8 tsp flour, divided
2 Tbsp olive oil
Fine sea salt and freshly ground black pepper
Salsa
1 large hass avocado, peeled, cored and diced
1/3 cup chopped red onion (I like to run under cool water to remove harsh bite)
1 tsp orange zest
2 small navel oranges, peeled, segmented and diced*
1 tsp lime zest
2 Tbsp lime juice
1 cloves garlic, minced
3 Tbsp cilantro, chopped
Fine sea salt and freshly ground black pepper
Directions:
Preheat oven to 350 degrees.
Working with 2 salmon fillets at a time, sprinkle tops of fillets with salt and pepper, then drizzle tops with 1 tsp honey and rub over salmon to evenly cover, then sprinkle tops with 1 tsp flour and spread to cover.
Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil, once oil is hot add 2 salmon fillets to pan and cook until bottom is golden brown, about 2 minutes. While they cook, sprinkle tops of fillets in pan with salt and pepper then drizzle and rub top with 1 tsp honey and 1 tsp flour.
Carefully rotate salmon and cook until bottom is golden, about 2 minutes longer. Repeat process with remaining 2 fillets.
Lightly spray a baking sheet with non-stick cooking spray then transfer salmon to baking sheet. Bake in preheated until cooked through, about 7 – 10 minutes longer (cook time will vary depending on thickness of salmon).
Serve warm with citrus avocado salsa.
For the salsa:
Add all ingredients to a medium bowl and gently toss, while seasoning with salt and pepper to taste.
*This can also be made without the oranges, just omit the oranges and orange zest and use 2 avocados and up lime zest to 2 tsp.
I failed to buy the avocados, so we had our salmon sans salsa. But I married it up with some steamed spinach, a Caprese salad and some “browned rice”. The kiddos sure gobbled their dinners up quickly, so this another dish to add to the Weeknight Dinner list.
Raincity Parent 