Since Michelle and I both have pretty busy schedules, I am always looking for meals that can be prepared easily and quickly. One of the cookbooks I got this Christmas is from America’s Test Kitchen called the “Quick Family Cookbook,” with recipes that can be prepared in under 45 minutes and are perfect for families who need some weeknight meals without having a lot of unusual ingredients that you may not typically have around the house. It seems like a really good book and since I love the cookbooks from them I am sure I will use it a lot.
That being said, this recipe for Skillet Salmon is actually from the Food Network. I came across it a few days ago and we just happened to pick up some wild salmon, which was on sale for a really good price. Michelle only likes the wild salmon as the farm-raised often does not have the same good flavor that you get with wild salmon. Wild salmon, on the other hand, is often pretty expensive, except this time of year when you can often find it for a good price. I got mine here at Adams Farms for $9.99 a pound. Still pricey, but much cheaper for wild salmon. Anyway, I had everything else on hand for this recipe, so it was quick and easy.
Hoisin Skillet Salmon
One 15.5 ounce can black beans, drained and rinsed (I actually used dried beans instead of canned and did a quick soak to get them ready)
2 tablespoons hoisin sauce
1/4 teaspoon red pepper flakes
2 cloves garlic, crushed
4 cups broccoli florets
Four 5-ounce salmon fillets, skin removed
Juice of 1/2 a lemon
2 tablespoons roughly chopped fresh cilantro, optional
Combine the beans, 3/4 cup of water, hoisin sauce, red pepper flakes and garlic in a large skillet. Top with the broccoli and nestle the salmon into the broccoli. Bring the skillet to a simmer over medium heat. Once it is simmering, cover the skillet and cook until the salmon is flaky and just cooked through and the broccoli is crisp-tender, about 5 to 6 minutes. Drizzle with lemon juice and sprinkle with cilantro, if using (I skipped the cilantro, my family are not big fans of it). Add salt to taste and serve.
That’s all there was to it. I did add some white rice to the meal to round it out, but you don’t really need it with the black beans. I particularly love quick meals you can do all in one pot. It makes for super easy clean up when all is done.
Just a quick recipe for today. I do have a pork tenderloin I am cooking tonight, beef stew tomorrow, and then a frenched pork roast on Thursday, so I’ll be posting some recipes for those things along the way the rest of the week. I am also scouting around for some new lunch recipes as Michelle is looking for different things to bring for lunch that are quick and healthy without using any bread, We’ll see how it goes and what I can find. If you have any suggestions, please pass them along. Until next time, enjoy the rest of your day and enjoy your meal today!