Thanksgiving just got a little easier with this sheet pan turkey dinner featuring juicy turkey breast, classic stuffing, crispy-creamy potatoes, and blistered beans. So nice you’ll want it twice!
One of the benefits of living in the pacific northwest is the availability of fresh salmon. Salmon is probably one of my favorite types of fish. It is so versatile, with it’s rich meaty texture, it can be prepared so many different ways.
Rubbed with spices and roasted or grilled is one of the easiest and tastiest ways to cook this pink beauty. Cook up a whole side with the skin on. When the salmon is done, you can lift it right off of the skin with a spatula. This will also help keep the salmon moist when roasting in the oven or cooking on the grill.
Salmon cooks quickly (about 12 minutes depending on thickness), so be sure to not overcook it.
I served up this spicy salmon with a cool, crisp pear and arugula salad and garlic mashed potatoes. Yum!
Spice Rubbed Roasted Salmon:
- 1-1/2 pounds wild sockeye salmon
- olive oil
- fresh lemon wedges
- 1 tablespoon brown sugar
- 1 teaspoon granulated garlic
- 1/4 teaspoon ground corriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground chipotle powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Line a sheet pan with foil. Place salmon, skin side down, onto the foil lined sheet pan. Rub salmon with a bit of olive oil and a squeeze of fresh lemon juice.
In a bowl thoroughly combine spice rub ingredients. Rub spice mixture evenly over the top of the salmon.
Place salmon on the middle rack of a 400 degree preheated oven. Roast salmon until just cooked through. (Do not overcook) Salmon will cook in about 12 minutes depending on the thickness. Once it is done place under the broiler to brown the top nicely. About 2 minutes.
Serve with Pear and Arugula Salad (recipe in previous post) and garlic mashed potatoes or rice pilaf.
Wine pairings: Oregon Pinot Noir, Riesling, Pinot Gris, Unoaked Chardonnay, Dry Rose’
Thanksgiving is only 2 1/2 weeks away! What will you be doing for the holiday? Are you serving the typical Thanksgiving fare?
I just love Thanksgiving foods! Especially the stuffing! (recipe coming in a future post) But it does tend to be quiet heavy with all that gravy, mashed potatoes bread stuffing and more bread.
It’s nice to have a lighter side dish to go with the meal. This salad is the perfect accompaniment to pair with your holiday meal.
It’s light and crisp, with just the right amount of sweetness to compliment the traditional Thanksgiving meal.
The crisp Asian pears, peppery arugula and crunchy pecans tossed with a honey and shallot vinaigrette will also pair nicely with roast pork loin, chicken or salmon. Toss in a few dried cranberries or cherries for added color if you like.
Asian Pear and Arugula Salad:
- 2 cups sliced Asian pears
- 4 cups organic baby arugula
- 1/4 cup toasted pecan pieces
- dried cranberries or cherries for garnish
For the dressing:
- 1 tablespoon fresh shallot, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper to taste
In a large bowl, add sliced pears, toss with a little bit of fresh lemon juice to prevent browning. Add arugula and pecans to the bowl.
In a small bowl combine all dressing ingredients and whisk together to incorporate.
Pour dressing over pear/arugula mixture and toss to coat. transfer to a serving bowl and garnish with dried cranberries/cherries.