Blog | Nibbles By Nic
Skillet Panko Crusted Salmon
I am certainly not one for tattling, but if cooking salmon ever gives you a hard time, you must let me know. With such innately robust flavors, there is usually very little that needs to be done to it. Lately, I have been on a huge salmon kick, often preparing it for lunch, dinner & even breakfast at times (smoked of course). Sometimes, the sushi lover that I am will even sneak a piece off and go sashmi style before popping it into the pan. Now here we have a recipe that I am completely confident that you are really going to enjoy. This dish is made with whole wheat panko, a touch of S & P and the secret ingredient…..shhhhh…...aioli. It’s simple, savory and has a delicious crunch that you are just going to fall in love with!
1/4 cup whole Wheat panko Crumbs
1 red bell pepper seeded and thinly sliced
3 tablespoons your favorite aioli spread
3 pieces center-cut good salmon pieces (about 1 lb.)
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
2 tablespoon vegetable oil
1.) Preheat oven to 400 degrees.
2.) Season fish with salt and pepper.
3.) Heat a large cast iron pan or oven-safe skillet with (1) oil until sizzling.
4.) While the pan is heating up, using a pastry brush the top of each fish with 1 tablespoon aioli spread.
5.) Lie fish out on a plate and sprinkle on panko crumbs. Press down so they stick like glue.
6.) Using tongs gently place fish in pan skin side down with peppers and cook till skin starts to crisp up and peppers are tender (Oil may splatter so be mindful)
7.) Transfer just fish to the oven and bake for another 7-8 minutes until fish is opaque in the center.
8.) Remove from oven and plate fish with peppers.
Asian Cole Slaw
It’s funny, but other than some nice greens with a tangy ginger dressing, I don’t typically do too many salads when it comes to my Asian food. I’m not quite sure why that is, however as a lover of crunchy shredded fresh veggies this, dish a super duper tasty. The depth of flavors complement pretty much any fish, chicken or beef entrée. As a matter of fact there are times I even do it solo for lunch when time is a factor. Simple & satisfying!
• 1 bag of Asian slaw mix
• 1 quarter white onion
• 2 garlic cloves
• 1 teaspoon white granulated sugar
• 3/4 teaspoon Kosher salt
• 1/4 cup smooth reduced-fat peanut butter
• 2 tablespoon honey
• 2 tablespoon reduced sodium soy sauce (more to taste if you desire)
• 1 tablespoon sesame oil
• 2 tablespoon rice wine vinegar
• crushed roasted peanuts for garnish
1.) Grate onion into cabbage.
2.) Chop garlic into very small pieces.
3.) In a small bowl whisk together sugar, garlic, peanut butter, honey, soy sauce and rice wine vinegar.
4.) Toss together cabbage with dressing.
5.) Garnish with peanuts and remaining green onion. ENJOY
Nic’s Tips: I like to use kitchen scissors to chop the chives. It is easier and you get a nice angular cut.
Valentine Banana-Chip Pancake
What better way to show your family some LOVE than with a healthy & sweet Valentine’s breakfast? Since I am one to never opt out the flavor, upon my daughter’s request, we mashed up some bananas on their last legs and added some chocolate chip. (It is Valentine’s Day after all) We finished it up with some fiber-rich ingredients and a drizzle of warm maple syrup.
• 2 cup white whole wheat flour (my new obsession; lighter tasting than pure whole wheat, with the same nutritional benefits)
• 2 ripe bananas
• ¼ cup chocolate chips
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup low-milk + more if needed
• 1/2 cup unsweetened apple sauce
• 2 large eggs beaten
• warm maple syrup for topping
• vegetable or canola oil for pan
1.) Using a potato masher, mash bananas in a small bowl.
2.) Add eggs, milk, apple sauce & vanilla to the bowl and whisk.
3.) In a large mixing bowl combine flour, salt, baking powder and chocolate chips.
4.) Add to dry mixture and stir until it turns into a batter. (Add more water or milk in necessary)
5.) Heat and brush canola oil onto a griddle pan.
6.) Gently pour the pancake batter onto the pan into circles. Wait for each to bubble and flip.
7.) Drizzle with warm syrup and garnish with extra banana slice and couple chocolate chips.
Pan-Roasted Salmon with Grapefruit, Fennel & Kale
If there is such a thing as “too healthy” this dish may just be it! Heart healthy salmon, fiber-enriched kale, vitamin C filled grapefruit and a garnish of avocado (which I’ve been told is one of the only foods that humans can sustain on solely for the rest of their lives). However, the best part of this well-rounded meal is the flavor combination. The savory veggies with the tangy fruit and hearty salmon are literally like a dream come true. Try it and see what I mean! Please!
3 pieces center-cut fresh salmon pieces (about 1 lb.)
1/2 teaspoon Kosher salt
Ground pepper to taste
1 tablespoon ground mustard
1 tablespoon olive oil
1 teaspoon crushed garlic or one large clove minced
1 teaspoon champagne vinegar
1 teaspoon honey
1/2 teaspoon salt
juice of one half grapefruit + sections to garnish
1 fennel bulb sliced thinly
1 shallot sliced thinly
1 bunch kale cleaned, torn and stems removed
Sliced avocado to garnish
1.) Preheat oven to 400 degrees.
2.) In a small bowl mix together garlic, mustard, honey, grapefruit juice and champagne vinegar.
3.) Lightly spray a small foiled lined baking sheet.
4.) Sprinkle fish with 1/4 teaspoon salt and ground pepper.
5.) Toss shallot & fennel with the vinaigrette mixture.
6.) Lay salmon on pan and toss the shallot and fennel in between.
7.) Bake for 10-12 minutes until fish is opaque in the center.
8.) During the last few minutes of the salmon cooking time toss the kale with remaining salt, pepper and olive oil and layer on top of the salmon. It should just crisp up.
9.) Serve with sliced avocado and grape fruit sections.
Green Pepper & Mushroom Mostly Egg White Scramble
Happy 2014 EVERYONE! What’s your resolution? Any chance it is food related? Whether it is or isn’t this particular breakfast dish I am sharing with you won’t break the caloric bank anyway. It’s a protein-packed recipe filled with tons of veggies and just a sprinkle of cheese to give it some tangy kick. Who’s in?
• 3 egg whites + 1 yolk
• 1 tablespoon butter (oil is fine as well; I like butter for scrambling eggs and since we are mainly using egg whites I’m ok with it.)
• 1/2 cup shredded cheddar cheese
• 1 green pepper seeded chopped
• 1/2 yellow onion chopped
• 10 small portabella mushrooms cleaned and quartered
• Pinch of salt and ground pepper
1.) In a small bowl whisk together eggs and ¼ cup cheese. (Do not over-mix or the protein compounds will break apart.)
2.) Melt butter in a small non-stick skillet over a medium heat.
3.) Add in onions and cook until just translucent. Now add in peppers and mushrooms and season with salt and pepper.
4.) Pour the egg mixture into the pan and let it set for a few seconds and then stir carefully with the veggies until there is no liquid left (a spatula works best).
5.) Push eggs to the center of the pan and remove when they are cooked to your liking.
6.) Sprinkle remaining cheese evenly on top as soon as the eggs leave the pan. (I like to add the cheese last as well to get a big flavor punch.)
7.) Season with additional salt and pepper. ENJOY!
Nic’s tips: As with most my recipes, feel free to sub in another cheese or add some fresh herbs.
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