Parmesan crusted salmon with lemon cream sauce

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Well, another year older. Not sure about wiser 🙂 One thing is for sure, this birthday felt different. In the past, I haven’t really wanted to celebrate my birthday, do anything special or draw any sort of attention to it. I wouldn’t say that I dislike birthdays, just haven’t wanted to make much out of it for the last 5-10 years or so. Maybe after 21, birthdays just aren’t a big deal anymore.

This year felt a bit different. I didn’t want to throw a big party or anything but I did want to acknowledge it, to celebrate with my husband, to let him dote on me and treat me to a special day. Not sure why? Because I’m a mom now and I cherish any time that I can take advantage of a “special day off”? Maybe. Or maybe it’s just that I’m happier this year than I’ve ever been before?

My friend, Janine, took some 6 month photos of Landon a couple weeks ago. I was showing the pictures to my little sister and she was saying how great they were and what a pretty mama I am. I, in my self-deprecating fashion, said “aw thanks. I just look so tired and like I need to get rid of the rest of the baby weight”. She quickly shut me down, saying the only thing she can see that has changed is that my boobs are bigger 🙂 and that I look happier than she has ever seen me look. Hahaha! Yes, the boobs are definitely bigger. But she was right. I am happier than I have ever been. This little munchkin has brought so much joy to our lives, more than I ever thought possible. Especially because I wasn’t even sure I wanted to have a baby in the first place. (Not sure if I’ve mentioned that or not.) I knew we would be great parents and I knew that I did like children but we also liked our lifestyle. Being able to spend money on whatever we wanted, take a trip whenever we felt like it. You hear “having a baby will change your life” but I don’t think it’s possible to realize the extent of that until it happens. Yes, I don’t get to sleep in anymore, and no, we can’t just jump on a plane and go away without LOTS of planning. But, I can not imagine our lives without Landon in it and now that he is here, I CAN’T BELIEVE there was ever a time that I wasn’t sure I wanted to have a baby. Having a baby does change your life, but my life is better now than I ever could have imagined it.

So, happy birthday to me 🙂 and happy 7 months old to our little guy!!

Parmesan crusted salmon with lemon cream sauce
2 – 2.5 lb side of salmon
4 Tbsp Dijon mustard
For the parmesan crumb
1 cup panko breadcrumbs
cooking spray
3 Tbsp butter, melted
1/3 cup grated parmesan
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh dill
zest of 1 lemon
1/2 tsp salt
pepper
For the lemon cream sauce
2 Tbsp butter
1 shallot, finely chopped
1 1/4 cup dry white wine
1 1/2 cups heavy cream
1 Tbsp Dijon mustard
2 1/2 Tbsp lemon juice
1/2 tsp sugar
salt and pepper
For serving (if you want presentation platter)
watercress (I used extra dill sprigs instead)
fresh dill
lemon wedges

1. Remove salmon from fridge and bring to room temperature (if salmon is fridge cold when putting in the oven, add 3 minutes to cook time). Preheat oven to 390°F.
2. Spread panko breadcrumbs on a baking sheet, spray generously with cooking spray then bake 3-5 minutes until light golden brown. Scrap into a medium bowl immediately, add butter and stir, then add remaining Parmesan crumb ingredients.
3. Line the same pan with foil, place salmon on foil-lined pan. Spread Dijon on salmon using a butter knife, just thin coating – like buttering toast. Sprinkle parmesan crumb all over.
4. Bake for 20 minutes until just cooked and flaky (may need to adjust based on oven and size of salmon filet).
5. While salmon cooks, make lemon cream sauce (see below).
5. Remove salmon from oven, loosen from skin, which should be stuck to foil, using a spatula or butter knife.
6. Spread watercress onto serving platter. Use foil to lift salmon onto serving platter, then slide out the foil from under it by slightly lifting salmon with a spatula one section at a time and pulling foil away, tearing the foil if necessary. Serve with lemon cream sauce and lemon wedges on the side.

Lemon cream sauce
1. Melt butter in saucepan over medium high heat. Add shallots and cook for 2 minutes. Add wine and bring to a boil. Leave to boil rapidly for 5 minutes or until reduced by 3/4 or so.
2. Turn heat down to medium. Add cream, sugar, salt and pepper. Stir, then add lemon juice and mustard. Stir again. Simmer 2 to 3 minutes or until thickened. Adjust salt, pepper and lemon to taste. Be generous with the salt, remember the salmon is not marinated, the only salt is in the topping.
3. Allow to cool for 10 minutes, it will thicken as it cools. It can be served warm or at room temperature.

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Crispy Coconut Kale, Roasted Salmon & Coconut Rice

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The dogs have been awake since 4:30am…(insert annoyed tone of voice here)…bad news, this will be an extra long Monday…good news, I have time to blog! Side note, I really need to look into a doggy daycare close to home so I can wear these pups out a couple days a week.

I follow Kate Hudson on Snapchat and a few nights ago she snapped some coconut rice, sweet potato, kale, salmon concoction that looked so healthy and delicious, I had to search out the recipe. One quick google search and I had found the recipe on Food 52. Let me tell you, I don’t use coconut too often in dinner dishes but the combination of the light flavors of coconut, kale, salmon and sweet potato mixed with paprika and sriracha were an amazing combination!

Crispy Coconut Kale, Roasted Salmon & Coconut Rice
1 cup uncooked white jasmine rice
1 cup coconut milk
1/3 cup coconut oil, melted plus 1 Tbsp for sweet potatoes
1 tsp toasted sesame oil
1 Tbsp Sriracha
1 tsp paprika
2 Tbsp coconut aminos or tamari
4 salmon filets
1 cup unsweetened coconut flakes
1 bunch kale, cut into strips
2 large sweet potatoes, peeled and cut into 1/2″ cubes

1. With an hour until dinner, bring 1 cup of rice to a boil in a medium saucepan with 1 cup coconut milk and 1 cup water. Reduce heat, cover and simmer for 15 minutes.
2. While the rice is cooking, preheat your oven to 400°F. Combine 1/3 cup melted coconut oil, 1 Tbsp Sriracha, 1 tsp sesame oil, and 2 Tbsp coconut aminos in a jar (with a lid) and shake to emulsify.
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3. Place to cubed sweet potatoes on a baking sheet, drizzle with 1 Tbsp melted coconut oil and 1 tsp paprika, and toss to combine. Put potatoes in the oven and roast for 30 minutes.
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4. When the rice is done, remove it from the heat and keep covered. As the potatoes are roasting, place the kale and 1 cup coconut flakes on a separate baking sheet and drizzle with about two-thirds of the dressing. Add salmon filets topped with 1 to 2 Tbsp of dressing and place in oven with the potatoes for the last 15 minutes. Watch the kale to make sure it doesn’t burn.
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5. At the end of the half hour, remove both sheets from the oven. Divide rice among 4 plates, top with sweet potatoes, kale and salmon, and drizzle with remaining dressing.
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Original recipe from Food 52