This Bang Bang shrimp recipe with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat.

We first fell for Bang Bang shrimp at Bonefish Grill, and it was love at first bite. Ever since, I’ve wanted to make our own version at home, and I’m so excited to finally share it with you!

We start by marinating the shrimp, then coat them in a light batter and fry until perfectly crisp. After that, we toss them in our homemade Bang Bang sauce. Ever since we got this recipe just right, Adam asks for it all the time! I think it’s officially one of his favorites.

Key Ingredients

• Shrimp: Use fresh, high-quality large or extra-large shrimp. If using frozen shrimp, thaw them overnight in the refrigerator, then pat them dry with paper towels before marinating (or use my tips below for quick thawing).
• Buttermilk: Before dredging and frying the shrimp, we marinate them in a mixture of buttermilk and salt (only 15 minutes). This adds flavor and plumps them up, making them juicy when cooked.
• Cornstarch and Flour: The best Bang Bang shrimp has a delicate batter (nothing heavy or made with breadcrumbs). After marinating the shrimp, you’ll dredge them in a mix of cornstarch and flour. The cornstarch in our recipe keeps the batter super light.
• Spices: These are mixed with the cornstarch and flour. You’ll need garlic powder, onion powder, and pepper.
• Bang Bang Shrimp Sauce: I’ve shared our recipe below. It combines mayonnaise, Thai sweet chili sauce, sriracha, lime juice (our secret for the best sauce), and honey.
• Oil: The shrimp are fried in this recipe, so you will need a good-quality frying oil. We like peanut oil or vegetable oil. I know some of you will wonder if you can skip frying and bake these shrimp instead. You can, but not with the batter we provide in our recipe below. Check our tips below the recipe.

Find the full recipe with measurements below.

How to Make Bang Bang Shrimp

Tip 1: Marinate the shrimp. The marinade is simple but so effective. Buttermilk and salt make the shrimp extra flavorful and plump, so they’re juicy and snappy when cooked.

Tip 2: Homemade sauce is better. Our easy sauce comes together in just a few minutes. Just stir everything together in a bowl. It keeps for a week in the fridge, so don’t forget to save any leftovers! (We have more ideas for using it in our recipe for Bang Bang sauce.)

Tip 3: Frying the shrimp. I use a Fry Daddy, which is inexpensive and makes frying at home a little easier (we don’t fry that much, but I still find it a worthwhile buy for the times when we do). That said, a deep pot works really well, too. Keep the following in mind when frying these shrimp:

• Use enough oil! You want the oil deep enough so the shrimp float and don’t touch the bottom, but not so much that it gets close to the rim of your pot. A deep pot is your friend here.
• Get your oil temperature right! I aim for 350°F (the Fry Daddy runs a little hotter, but that’s fine). A thermometer is super helpful here.
• Drain your shrimp well! You don’t want them too wet before they hit the oil. After draining, quickly dredge them in the flour, cornstarch, and spice mix. I like to dredge in batches (just enough for what I’m frying right away).
• Once the shrimp are fried, move them to paper towels to drain. Serve them while they’re still hot and crispy!

Tip 4: Adding the sauce. We want to keep the shrimp nice and crispy, so add your sauce only when you are ready to serve. I add just enough to coat the shrimp without weighing it down. You can always add some dipping sauce on the side, too!

Serving Suggestions

Very often, in restaurants, these are served as an appetizer, but at home, we turn them into dinner. You can make Bang Bang shrimp tacos (coming soon), or serve these shrimp with something cool and crisp. I love this cilantro-lime slaw, or the lime slaw used for our shrimp burgers. Rice (try saffron rice or cilantro lime rice), roasted cabbage, or roasted potatoes are great options, too.

More Shrimp Recipes

Source link

My easy baked sweet potato fries recipe guarantees crispy, golden-brown outsides with sweet and tender insides. Trust us, you’ll want to make a double batch.

Our family absolutely devours these sweet potato fries! If Joanne is in the kitchen while I’m making them, she starts eating them straight off the sheet pan. That’s why we always recommend making a double batch. Bonus: they’re unbelievably easy to make!

We’re pretty picky about fries, which is why we’re obsessed with how these turn out. Perfectly caramelized and crispy on the outside, yet sweet and tender in the middle. If you love these, be sure to check out some of our other favorites, like our baked french fries, potato wedges, and homemade tater tots.

Key Ingredients

• Sweet potatoes: I like medium sweet potatoes (sometimes sold as yams) for these fries. It doesn’t matter if the label says sweet potato or yam, as long as you buy small-to-medium potatoes with orange flesh. Look for Beauregard, Jewel, or Garnet sweet potatoes. They make the best fries.
• Oil: I use avocado oil or olive oil for coating the fries before baking.
• Salt and pepper: I keep them simple, but this is a great time to bring out seasoned salt or your favorite spice blend (I love this Cajun seasoning).

Find the full recipe with measurements below.

How to Make the Best Sweet Potato Fries

Tip 1: Don’t worry about peeling. I bake my sweet potato fries in the oven. They’re not quite as crispy as deep-fried fries, but they’re healthier and taste incredible. I don’t bother peeling the sweet potatoes. Just scrub them clean under cold water before slicing.

Tip 2: Cut them thin. It’s up to you how thick you want your fries, but we like them thin and crispy, so we slice them on the thinner side. Cut the sweet potato into slabs, then slice the slabs into thin fries. Watch our video to see exactly how we do it. It’s really easy!

Tip 3: Don’t overcrowd your baking sheet and preheat it. The secret to crispy baked sweet potato fries is giving them plenty of space. If they’re packed too tightly, they’ll steam instead of crisp up. I also like to preheat my baking sheets before adding the fries since it gives them a head start and helps them brown beautifully.

Toss the fries with oil, salt, and pepper, then spread them out on foil- or parchment-lined, preheated baking sheets.

Tip 4: Bake at a higher temperature. Bake the sweet potato fries in a 425°F oven until they’re golden brown and crisp. Depending on how thick you cut them, this usually takes 15 to 25 minutes. Keep an eye on them near the end so they don’t over-brown. Sweet potatoes can go from perfectly caramelized to too dark pretty quickly.

Serving Suggestions

Serve these delicious oven-baked sweet potato fries with burgers, veggie burgers, Caesar salad, sandwiches, and turkey meatloaf. My son also loves these with homemade fish sticks and chicken nuggets.

Depending on your favorite dipping sauce, you can make a homemade sauce alongside them. I love homemade ketchup, mayonnaise, or this creamy honey mustard sauce. Garlic aioli is another favorite, and don’t forget fry sauce!

More Sweet Potato Recipes

Source link

This pickled beets recipe is quick, easy, and makes outrageously delicious, tangy, and slightly sweet beets.

I love homemade pickled beets. This recipe has tangy, slightly sweet flavor with a subtle hint of spice. Plus, since we add onions, you also get pickled onions!

These are refrigerator pickles, which means you can enjoy them as early as tomorrow. For another easy refrigerator pickle, try our dill pickles.

Key Ingredients

• Beets: Look for firm beets with smooth, unblemished skin. Red or yellow beets work well. Before pickling the beets, you’ll first roast them with a bit of olive oil.
• Onion: I love pickled beets and onions, so we always add a few slices of onion to the top of the jar so they pickle with the beets. If you only want to pickle onions, see our pickled red onions recipe.
• Vinegar: Plain distilled vinegar works, but I prefer the flavor of apple cider vinegar.
• Sugar: This balances the acidity of the vinegar. You can reduce the sugar in our recipe below. When making the brine on the stovetop, add sugar to taste. We enjoy the balance of 4 tablespoons (see the full recipe below). That said, you can adjust the amount as needed. You can also substitute the sugar for honey or maple syrup.
• Pickling Spices: I use salt, a clove, and an allspice berry in this pickle brine. Since I don’t use allspice berries very often, I steal one from a jar of pickling spice, which I also use to make these bread and butter pickles.

Find the full recipe with measurements below.

How to Make the Best Pickled Beets

Tip 1: Ready in no time. These are refrigerator pickled beets, which fall into the refrigerator pickle category, requiring no complicated canning process. They are fast and easy to make, and you can enjoy them in as little as a day. For another easy refrigerator pickle, try these dill pickles.

Tip 2: Roast the beets. For the best flavor and texture, roast your beets in the oven until they are tender enough to be pierced with a fork. Roasting them brings out more flavor. If you prefer to boil them, you can, but you’ll lose a little flavor.

Tip 3: Pickle with onions. Once the cooked beets have cooled down, you can peel and slice them. Then, combine them with sliced onions in a jar and prepare a simple vinegar brine using cider vinegar, sugar, cloves, and allspice berries. As the brine works its magic, you’ll end up with a jar full of delightful pickled beets and a bonus of pickled onions.

Tip 4: Enjoying them. Once you have a jar of these pickled beets in your fridge, you’ll discover endless possibilities for enjoying them. They’re a fantastic addition to sandwiches, wraps, and salads, and they stand alone as a hearty and delightful side dish. I especially love them with sharp cheddar cheese and this cucumber salad for a snack or light lunch.

More Homemade Pickles

Source link

This black bean soup recipe has quickly become a family favorite! It’s easy, incredibly flavorful, and vegetarian when you use veggie broth.

My family loves this easy black bean soup recipe so much. We make it often! I love how quickly it comes together and that it’s designed for canned or previously cooked black beans (hello, quick dinner!).

You can make this soup as spicy as you like. I add canned chipotles in adobo, which adds some spice, but you can add even more for a spicy black bean soup. For more bean soups, try our white bean soup, easy vegetarian chili with quinoa and black beans, or this hearty split pea soup.

Key Ingredients

• Black Beans: You can use canned black beans or home-cooked black beans (here’s how to cook dried black beans).
• Aromatics: I love making this soup hearty, so I combine onion, carrot, and garlic for the base. Then, I add more flavor with a bay leaf, cilantro, vinegar, oregano, and cumin. This soup is so flavorful!!
• Chipotle Chiles in Adobo: Whenever I see them in the store, I add a can of chipotles in adobo sauce to my cart. Chipotles are dried, smoked jalapeños that taste smoky and quite spicy. Adobo sauce is a spicy, red sauce that packs a major punch of flavor. For this soup, I add one pepper, which I mince, along with a little sauce. This amount adds enough spice to the soup so that you notice it. For an extra spicy black bean soup, add more. You will have some leftover, which you can save for another recipe (it freezes well). I also use chipotles in adobo sauce to make my chipotle bean chili.
• Tomatoes: Canned diced tomatoes are perfect for this soup, but chopped fresh tomatoes are great, too. If you go the canned route, look for fire-roasted tomatoes for extra flavor.
• Broth: I use veggie broth, but chicken broth or chicken stock are fine. Use what you love!

Find the full recipe with measurements below.

How to Make the Best Black Bean Soup

Tip 1: Use one pot. Making black bean soup is simple (it all happens in one pot)! To make it, you’ll cook onions and carrots in olive oil until soft and sweet. Then stir in garlic, ground cumin, oregano, red wine vinegar, and chipotle chiles for more flavor. Pour in your broth, tomatoes, and a bay leaf. Then, stir in the black beans and simmer until the veggies are tender, about 20 minutes.

Tip 2: Season with salt and acid. Before serving, I like to taste the soup and season it with salt and a little extra acid from vinegar or lime juice. I love lime juice for this (it really makes the flavors of the soup pop).

Tip 3: Creamy or brothy. We often enjoy this as a brothy soup (like in our photos), but you can also turn this into a creamy black bean soup by blending. For a thickened soup that’s somewhere in between, blend a portion and add it back (like I do for this white chicken chili).

Serving Suggestions

I usually add a few slices of avocado to the top of this soup, but there are many options. Try our favorite guacamole, crushed tortilla chips, or a spoonful of sour cream. I also love extra lime juice and cilantro!

Beyond that, you can add something to the side. Consider a batch of homemade corn tortillas (they are so good) or a side of this avocado salad.

Source link

Learn how to cook restaurant-worthy scallops at home. Our recipe guarantees beautiful golden-brown seared scallops and comes together in 10 minutes!

Scallops are one of the easiest things you can cook, especially if you sear them in a pan (they’re just as easy as shrimp). This is my go-to scallops recipe, and I’m happy to share it with you!

There’s no need to be intimidated. Scallops are easy to cook, I promise. With a few tricks, you’ll be cooking them like a pro in no time. Plus, I’ll show you how to make our delicious garlic basil butter to serve with them.

Key Ingredients

• Scallops: I look for large sea scallops since they taste sweet. I also prefer fresh. Frozen will work in this recipe, so check the tips section below for tips on thawing them before cooking.
• Oil, salt, and pepper: I cook them in a hot skillet with some oil. Any high-heat oil works. I especially love avocado oil. You’ll also want to season your scallops liberally before cooking them.
• Flour: While optional, I love dusting flour over mine before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don’t have flour or are gluten-free.
• Butter, garlic, basil, and lemon: It’s hard to describe just how delicious our garlic basil butter is with these seared scallops. I highly recommend it, and it only adds a minute or two of cooking time.

Find the full recipe with measurements below.

How to Cook Scallops Like a Pro

Tip 1: Pat them dry. I use a paper towel to pat them as dry as possible. Damp scallops don’t sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry.

Tip 2: Lightly dust flour on each side. The flour absorbs excess moisture and adds a nice golden brown crust. I use the same trick when searing fish, and even pork chops!

Tip 3: Season well. I use a generous amount of salt and pepper. I season one side of the scallops out of the pan, place them seasoned side down into the hot pan, and then while that side cooks, I season the other side.

Tip 4: Use a hot skillet. If they aren’t sizzling when you place them in the pan, it isn’t hot enough. You can always test the heat with one scallop and adjust from there.

Tip 5: Finish with our garlic basil butter. To really make these restaurant-worthy, use our garlicky butter. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them out of this world. I also love using garlic butter when finishing our shrimp scampi recipe and cilantro lime butter shrimp.

Serving Suggestions

Many side dishes work well with seared scallops. I love creamy grits, polenta, mashed potatoes, and mushroom risotto. For a lighter, low-carb side, try mashed cauliflower or zucchini noodles.

For rice, take a look at our saffron rice, coconut rice or this cilantro lime rice. Roasted vegetables are also lovely. Think about roasted asparagus, roasted cabbage, or roasted green beans.

More Favorite Seafood Recipes

Source link

Making a flax egg is super easy! I’m sharing all my tips for creating these simple vegan egg substitutes with just water and flaxseed meal.

Flax eggs are perfect for eggless pancakes, muffins, and cookies! When made correctly, they provide binding and moisture, similar to regular eggs. Another popular egg replacer is aquafaba.

My favorite recipe that calls for a flax egg is my vegan blueberry muffins. If you have a recipe that calls for one or two eggs and need that recipe to be egg-free, flax eggs might be your answer.

Key Ingredients

• Flaxseed Meal: Flaxseed meal or flax meal is simply ground flaxseeds. You can buy it pre-ground or grind whole flaxseeds yourself. I prefer using pre-ground flaxseed meal for convenience (I buy Bob’s Red Mill). Flaxseeds are packed with nutrients and offer two varieties: golden and brown. Both work great for making flax eggs! If you do not have flaxseed meal, try chia seeds!
• Water: Plain water is great. Filtered is even better.

Perfect Flax Egg

• PREP
  10 mins
  
• TOTAL
  10 mins
  

Learn how to make a flax egg! This simple egg substitute is a staple for vegan baking. They work wonders in flour-based recipes that call for 1 or 2 eggs, like pancakes and muffins. However, flax eggs might not be the best option for recipes needing more than 2 eggs, like airy cakes, as they don’t provide the same leavening power.

Makes 1 flax egg

You Will Need

1 tablespoon (7g) flaxseed meal

3 tablespoons (45ml) water

Directions

1Stir the flaxseed meal and water together in a small bowl.

2Place in the refrigerator for 10 to 15 minutes or until the mixture is thick. Stir again, and then use in your favorite baking recipe.

Adam and Joanne’s Tips

• Storing: I make flax eggs as needed for freshness and texture. However, you can store them in an airtight container in the fridge for up to 2 days.
• How to make a chia egg: Substitute the flaxseed meal with 1 tablespoon (9g) chia seeds.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 flax egg
/
Calories
30
/
Total Fat
0g
/
Saturated Fat
0g
/
Cholesterol
0mg
/
Sodium
0mg
/
Carbohydrate
0g
/
Dietary Fiber
2g
/
Total Sugars
0g
/
Protein
1.5g

AUTHOR:

Joanne Gallagher

Previous Post: Easy Homemade Croutons
Next Post: Chorizo and Eggs

Source link

Learn how to make perfect hard boiled eggs with our easy, no fail recipe. It takes less than 15 minutes and produces perfectly cooked eggs every time.

This is my favorite method for making hard boiled eggs. I love to keep a batch in the fridge for snacks throughout the week. I also use them to make classic egg salad, deviled eggs, avocado toast with egg, and my favorite potato salad.

You won’t believe how easy it is to cook hard boiled eggs. Follow my tips, and you’ll be making the best boiled eggs in no time! If you have an Instant Pot, we also have this easy recipe for Instant Pot hard boiled eggs.

How to Cook Hard Boiled Eggs

Tip 1: Place eggs in a single layer. You don’t want to pile them on top of each other. Keeping them in one layer at the bottom of the pot, reduces the risk of cracking the shells when they come to a boil.

Tip 2: Cover by about two inches. Pour in water and cover by about two inches. Some hard boiled egg recipes have you bring water to a simmer and then tell you to add the eggs. I don’t like doing this since adding a cold egg to very hot water risks cracking the egg.

Tip 3: Watch your pot closely. The moment the water begins to boil, cover the pot with a lid and cook for 30 seconds. After 30 seconds, move the pot off of the heat then set a timer for 10 to 12 minutes (I’ve shared suggested cooking times below).

Tip 4: Quickly cool your eggs. Transfer the cooked eggs to an ice bath so they stop cooking. I use a slotted spoon to remove each egg from the hot water and then carefully drop them into a big bowl filled with cold water and ice. When the eggs are cool enough to handle, you can peel them.

How Long to Boil Eggs

What size eggs do you have? The right cook time for hard boiled eggs depends on a few things: the size of your eggs, your altitude, and how firm you want the yolks. After lots of experimenting, here’s our guide to the most accurate cook times:

• Medium eggs: Cook for 9 to 10 minutes
• Large eggs: Cook for 11 to 12 minutes
• Extra-large eggs: Cook for 13 to 14 minutes

For softer eggs. If you prefer a slightly softer yolk, reduce the cooking time by a minute or two. When making a large batch of eggs, I like to “sacrifice” one egg at around the 10-minute mark and check for doneness. If it’s underdone, I’ll keep the eggs in the water a minute or two longer.

Higher altitude. If you live at a higher altitude, you may need to cook the eggs slightly longer than we mentioned above (I’d start with three to four additional minutes of cooking time).

More Egg Recipes

Source link

I can’t stop making this ricotta gnocchi recipe! The moment you realize how easy and delicious they are, I don’t think you will be able to stop, either!

Making ricotta gnocchi for the first time made me feel like a total rockstar! It’s one of those recipes that seems almost too easy. It’s genuinely so simple, not to mention it turns out just as well as our beloved potato gnocchi recipe!

Ricotta makes the dumplings unbelievably light, fluffy, and almost cloud-like! About 20 minutes stand between you and delicious homemade gnocchi. You’ll make our simple dough, roll it into ropes, and quickly cut it into little squares. Then, you only need 5 minutes to cook them!

Key Ingredients

• Flour: You can use either all-purpose or “00” flour. Many traditional Italian recipes call for “00” flour, but don’t stress if you don’t have it. All-purpose works perfectly well. If you buy “00” flour and have some leftover, I also use it to make homemade pasta and pizza dough.
• Ricotta: This is the star of our recipe, so use the highest quality you can find. Whole milk is a must for this one, and we want it to be thick. If your ricotta seems watery, add it to a fine mesh strainer and let it sit for 10 minutes to drain any excess water.
• Egg: One egg helps our dough come together, adds a bit of fat, and keeps it light and fluffy.
• Parmesan: For the best flavor, use Parmigiano-Reggiano and finely grate it yourself. Pre-grated cheese doesn’t melt as well and won’t be as fine.
• Lemon: This is optional, but I love adding a little finely grated lemon zest to my ricotta gnocchi dough. If you aren’t into it or don’t have a lemon, don’t worry, the gnocchi will still be excellent without it. As a substitute, you can add finely chopped fresh herbs (like basil, dill, or parsley).

Find the full recipe with measurements below.

How to Make Ricotta Gnocchi

Tip 1: Make the dumplings. Stir the dough ingredients together with a spoon, shape into a rectangle, and cut into 4 equal(ish) pieces. Then, use your childhood play dough skills and roll them into ropes. From there, cut into little squares. At this point, you can cook them or freeze them (freezing tips are below).

Tip 2: Cook the dumplings. My favorite way to cook ricotta gnocchi is to boil them in salted water (just like homemade pasta). It only takes 2 to 3 minutes. Then, toss them into a skillet with melted butter to get them a little crispy around the edges.

Tip 3: Freeze for later. Place a baking sheet lined with parchment paper with the uncooked gnocchi into the freezer and freeze for 1 hour or until the individual pieces are hard. Transfer the semi-frozen gnocchi to airtight freezer-friendly bags. Then, keep in the freezer for up to 3 months.

When you are ready to cook, remove it from the freezer and cook it from frozen using the directions above.

Servings Suggestions

You can serve these with some extra cheese or toss them in your favorite sauce. My favorites are my quick marinara, slightly more decadent red pasta sauce, and basil pesto.

This is lovely all by itself, but you can always round out your meal with something on the side. We especially love a fresh salad, like this Italian chopped salad, fresh greens tossed with balsamic vinaigrette, or Caprese salad. For something warm, try sautéed spinach or a slice of roasted garlic bread.

More Pasta Recipes

Source link

My family loves this easy shepherd’s pie recipe with tender ground beef (or lamb), veggies, a delicious savory gravy, all topped with cheesy mashed potatoes.

Shepherd’s pie (or Cottage pie) instantly takes me back to my early childhood in rural Scotland. It was a staple recipe for my mom, and now, it’s become one for me.

This classic dish is my ultimate cozy meal, and I can’t wait for you to try our favorite version with its rich, savory gravy, tender meat (use your favorite, beef or lamb), and a buttery, cheesy mashed potato topping.

Key Ingredients

• Ground Meat: My family uses ground beef in this recipe, but ground lamb is lovely! My family calls this shepherd’s pie, no matter which we use, but if we want to be technical, cottage pie calls for beef, while shepherds pie calls for lamb.
• Vegetables: We keep this super simple and use onions, carrots, and peas. The onion and carrots are added early, while the peas are stirred in later, so they don’t get too soft. Frozen peas are great!
• Spices: We go with all dried spices for this recipe. They work exceptionally well, and they keep the ingredients down. You’ll need garlic powder, dried thyme, and salt.
• Broth: Beef broth is excellent, but you can use chicken or veggie broth/stock if that is all you have. Here are our homemade beef stock, chicken stock, and vegetable broth recipes.
• Tomato Paste and Worcestershire Sauce: For the best gravy, don’t miss this tomato paste and Worcestershire sauce. They add color and richness to the gravy! Trust me.
• Mashed Potatoes: For the topping, we take our classic mashed potatoes and make them even more special with butter, milk, and grated sharp cheddar cheese (I love using English or Irish cheddar!). The type of potato makes a difference: Yukon Gold yields creamy potatoes, while Russets result in a lighter, fluffier mash. While I usually prefer Yukon gold potatoes for regular mashed potatoes, Russets are my favorite for this recipe!

Find the full recipe with measurements below.

How to Make the Best Shepherd’s Pie

Tip 1: Oven-safe skillet vs baking dish. Use a cast-iron skillet (at least 10 inches) to cook and bake everything in one pan. If you don’t have one, just cook the meat in a regular skillet, then transfer it to a baking dish before baking.

Tip 2: Use a food mill or potato ricer. For the silkiest mashed potato topping, use a food mill or potato ricer instead of a potato masher. This will give your shepherds pie a lovely, creamy topping.

Tip 3: Season your filling really well. Taste as you go! It’s easy to under-season shepherd’s pie. Be sure to taste the meat filling and potato topping and add more salt and pepper as needed until the flavors pop. If they don’t make you smile, you need a bit more salt and pepper.

Tip 4: This is a perfect make-ahead dish! I make this recipe monthly, probably more in the colder months. It’s cozy, and the family loves it! It’s also easy to prep in advance:

1. Make the mashed potatoes and store them in an airtight container in the fridge for up to 4 days.
2. Assemble the whole dish, cover it tightly, and refrigerate it for up to 2 days.
3. For a longer option, freeze the assembled pie for up to 3 months.

More Classic Meals

Source link

I’m convinced this poached salmon recipe makes some of the most tender, mouth-watering salmon. It’s also ridiculously easy!

Poaching is genuinely one of the best ways to cook salmon. Here’s my go-to recipe, which once you try it, I’m betting you’ll become just as obsessed as I am. And while we are on the subject, I also LOVE poached chicken and poached shrimp!

This salmon turns out incredibly moist, soft, and not at all fishy. It’s perfect for topping your favorite salad recipes, flaked over toast, on top of creamy polenta and grits, or with veggies like my favorite roasted broccolini. It’s also incredible with a spoonful of hollandaise sauce or this dill sauce.

Key Ingredients

• Salmon: I use salmon fillets around 1 inch thick (the thicker fillets stay more tender and succulent). I also like fattier varieties of salmon, such as King, Coho, and Sockeye. We also love Steelhead in this recipe (similar to Atlantic salmon).
• Wine or Broth: I use a combination of wine and water for this recipe. A splash of white wine adds a lovely flavor. I’ve even used leftover Lillet Blanc with excellent results (I usually have it on hand to make this French onion soup)! If you’re out of wine, broth is a delicious substitute. Vegetable broth or a light chicken broth works well, and seafood stock is even better.
• Lemon: Sliced lemon is the classic choice for poaching salmon. Try limes or oranges for a fun twist.
• Shallot: I prefer shallots over onion for poaching. They have a gentle sweetness that works well with the salmon. Smashed garlic cloves or sliced sweet onion are great alternatives.
• Fennel: My favorite aromatic for salmon! Fresh fennel adds a lovely licorice flavor. I wish more people cooked with fennel. If you’re feeling fancy, toss some extra fennel into your cart to make our fennel and apple salad (it pairs perfectly with this).
• Fresh dill: Dill and salmon are a match made in heaven! I like scattering a lot of fresh dill into the pan. Other herbs like thyme, bay leaf, mint, and parsley are all great options.

Find the full recipe with measurements below.

How to Poach Salmon

Tip 1: Keep the skin on. I keep the skin on my salmon fillets. The skin is much easier to remove after cooking and is a barrier to heat from below, protecting the salmon from overcooking.

Tip 2: Use a skillet with a lid. You’ll need a skillet with a lid for this recipe. The poaching liquid does not need to cover the salmon. The lid will trap all the moisture in the skillet and help to gently cook your salmon. As the fish cooks, the aromatics will infuse their flavor into the fish. I just love it!

Serving Suggestions

This salmon is fantastic on salads. Try salads like my broccoli slaw, kale salad, or a classic Caesar. Cucumber and salmon are meant for each other, so I love this creamy cucumber salad, zippy vinegar cucumber salad, or avocado and cucumber salad.

This is also amazing, added to sandwiches and wraps. Consider this homemade pita, salad greens, and a drizzle of Tzatziki sauce! Leftover poached salmon would also be lovely in our salmon patties recipe (which usually calls for canned salmon).

More Light Seafood Dishes

Source link