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Maple-Glazed Salmon with Pickled Cucumber

Salmon filets topped with fresh lemon wedges or marinated in a lemon juice-based mixture are classic ways to serve the hearty fish. But this recipe for maple-glazed salmon transforms the cooked salmon into a meal chock full of fall flavors.

Packed with omega-3s, the protein, fat, and nutrients in salmon can help lower blood pressure, boost good cholesterol, and prevent the formation of blood clots—while serving as a healthier alternative to saturated fat–filled red meats. Paired with pickled cucumber and onion for a bit of tang, this dish is equal parts sweet and sour.

RELATED: 22 Heart-Smart Salmon Recipes

To make maple-glazed salmon, combine maple syrup, mustard, cumin, salt, pepper, olive oil, and minced garlic to make the maple glaze you’ll use to coat each salmon fillet. After arranging your salmon on a olive oil–coated baking sheet, coat each piece of fish with the maple glaze and stick in the broiler for six minutes, or until the fish is cooked through. This recipe makes four servings, so you’ll have enough for your family or for a tasty leftover lunch.

To make the pickled vegetables, combine sugar and vinegar in a saucepan, simmering until the sugar completely dissolves. Add chopped veggies and let the mixture cool to room temperature, stirring often. Season the vegetables with salt and pepper after removing them from the vinegar mixture.

Recipe Is:

How to Make It

Step 1

Combine vinegar and sugar in a saucepan; bring to a boil. Simmer 5 minutes or until sugar dissolves. Add cucumber and onion. Cool to room temperature, stirring, 25 minutes.

Step 2

Remove the vegetables with a slotted spoon; place in a bowl. Add fennel and olive oil, tossing to combine. Season with salt and pepper.

Step 3

Preheat broiler. Line a shallow baking pan with foil; coat lightly with olive oil cooking spray. Arrange the salmon in a single layer on the pan. Combine the maple syrup and remaining ingredients; spread onto salmon. Broil salmon for 6 minutes or until just cooked through. Portion into 4 servings. Divide the salad among 4 plates; top with salmon.

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Heat a medium saucepan over medium heat; add 2 tablespoons olive oil to pan. Add pancetta; cook over medium heat 5 minutes. Add diced onion; cook until soft, about 5-7 minutes. Add garlic to pan; cook about 3 minutes. Blend tomatoes (with juice) with an immersion blender until smooth. Add tomatoes, chickpeas, and vegetable broth to onion mixture; bring to a gentle boil. Cook 10 minutes. In a large pan, cook pasta until al dente (1 minute less than package instructions); drain. Add pasta to tomato mixture; ladle into 6 bowls. Serve with a splash of olive oil, chopped parsley, and pepper.

Chorizo-Stuffed Dates

How to Make It

Step 1

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Cook chorizo, turning often, until a meat thermometer inserted in center reads 165°F, 5 to 7 minutes. Let cool slightly. Cut into 24 pieces.

Step 2

Combine parsley, cilantro, vinegar, jalapeño, garlic, salt, and remaining 2 tablespoons oil in a mini food processor; process until almost smooth.

Step 3

Cut a slit down center of each date. Place 1 sausage piece in middle of each. Mold date around sausage. Arrange dates on platter; spoon herb sauce evenly over top.

Pickled Shrimp

Step 1

Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well.

Step 2

Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving

Smoked Salmon Canapes

Step 1

Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole.

Step 2

Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.

Double Chocolate Coconut Bowl

Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.

Quinoa Rancheros Bowl

Step 1

Place quinoa in a fine-mesh sieve; rinse thoroughly under cool water. Warm 1/2 tablespoon oil in a saucepan over medium-high heat. Add quinoa and cook, stirring, until water has evaporated and quinoa begins to toast, about 1 minute. Add 1 cup water, a few pinches of salt, and a pinch of pepper. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes. Gently tilt pan to make sure water has absorbed (if not, cover again and cook for 2 minutes longer). Remove from heat and let stand, covered, for 5 minutes. Fluff quinoa with a fork.

Step 2

Warm remaining 1 tablespoon oil in a medium skillet over medium heat. Crack eggs into skillet; season lightly with salt and pepper. Cover pan and cook until whites are set and yolks have reached desired doneness, 5 to 6 minutes.

Step 3

Place 1/2 cup cooked quinoa in each of 2 bowls. (Cover and refrigerate remaining quinoa for another use.) Divide salsa, radish, and avocado between bowls. Top each with 1 egg, sprinkle with cheese, season with additional pepper, and serve.

8-Grain Cereal With Spiced Fruit

Step 1

Combine cereal, almond milk, 1/2 cup water, and 1/4 teaspoon salt in a saucepan. Cook according to cereal directions.

Step 2

Meanwhile, melt butter in a medium skillet over medium heat. Add pear, cranberries, honey, orange zest, cinnamon, ginger, nutmeg, and a generous pinch of salt. Cook, stirring occasionally, until fruit is tender but not mushy and flavors have blended, 6 to 8 minutes, adding water a few tablespoons at a time once or twice and stirring up browned bits from skillet. Remove from heat.

Step 3

Divide cereal between 2 bowls. Divide fruit mixture between bowls, top with pecans, drizzle with additional honey if desired, and serve.

Crispy Brussels Sprouts With Miso Dressing

How to Make It

Step 1

Preheat oven to 400°F with a rack in upper third of oven; line a large baking sheet with foil. Cut brussels sprouts in half lengthwise. Using a melon baller, carefully remove inner leaves to form a scoop shape (reserve leaves for another use). Trim excess stem from bottom of each half.

Step 2

Toss scooped halves with oil, salt, and pepper on baking sheet. Bake until crisp and browned, about 25 minutes.

Step 3

Whisk mayonnaise, vinegar, miso, honey, and soy sauce in a small bowl until well combined. Arrange brussels sprout halves on a serving platter; serve with miso dressing.

Chipotle Turkey Chili With Sweet Potatoes

How to Make It

Step 1

Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon.

Step 2

Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute.

Step 3

Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour.

Step 4

Taste and season with additional salt and pepper. Serve with toppings, if desired.

Recipes adapted from Kitchen Matters: More Than 100 Recipes and Tips to Transform the Way You Cook and Eat—Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright © 2017