Hey, Delish Dish readers! My name is Kristin Porter, the blogger behind the simple, in-season, and gluten-free recipes over at Iowa Girl Eats! I’m so excited to be guest blogging on Delish Dish this month because I’ll be sharing my favorite fresh and healthy 30-minute dinners for busy weeknights from the BHG.com archives.
Because who wants to come from a long day of work and spend hours stuck making dinner in the kitchen? There was a ton of great recipes to choose from, but I think I picked a few you’re definitely going to want to try.
With Spring officially upon us I’m on the lookout for recipes that are not only fast but fresh. Say it with me, F-R-E-S-H! Raise your hand if you’re ready to set aside the chili, soup, and stew for awhile and focus on Farmer’s Market finds like lettuces, herbs, and citrus fruits that are in season right this very minute? (By the way, both my hands are in the air!) These are the exact ingredients highlighted in the recipe for Gluten-Free Peanut-Crusted Salmon that I can’t wait to share with you today.
Luscious salmon filets are coated in a crispy, crunchy peanut crust flavored with orange juice, zest, and chopped parsley, then paired with a fresh side salad for a light and filling meal that couldn’t be more spring if it tried. Gluten-Free Peanut-Crusted Salmon is a cinch to make, too. I whipped it up with time to spare while my son was napping last week!
Start by mixing up the salmon coating which includes flavorful ingredients like orange zest, minced garlic, chopped parsley, and chopped peanuts. Not only will the peanuts give the salmon a nutty flavor, but they crunch up beautifully after a quick roast in the oven.
Now, the originally BHG.com recipe calls for panko bread crumbs to be mixed in too but I have Celiac Disease and can’t eat any gluten-containing foods. So, I swapped them out for my favorite gluten-free “panko” bread crumbs – crushed Rice Chex! Gluten-free or not, nobody will ever be able to tell the difference.
Next drizzle two salmon filets with fresh orange juice then season generously with salt and pepper. Dip the tops and sides in the peanut mixture then place in a shallow baking dish and drizzle white wine around the edges (don’t forget to save a sip for the chef!) Pop into a hot oven for a quick, 8-10 minute roast then finish with a quick blast under the broiler, if you’re craving an even crispier crust.
Salmon is one of my go-to ingredients for getting dinner on the table in a jif. It’s extremely quick-cooking not to mention delicious and nutritious. I’ve been craving my BBQ Salmon BLT Salad for a few months now, and couldn’t be more excited that “salad season” is finally back!
Finally, slide the roasted salmon onto plates next to a crispy side salad, and your fresh and fast Spring dinner is ready! I loved the combination of orange and peanuts in this dish. It was a really tasty twist on familiar Thai flavors but, if orange isn’t your thing, lemon juice would be equally as delicious. Whichever you decide – enjoy, and I’ll catch ya’ next week!
Get the recipe for Gluten-Free Peanut-Crusted Salmon.
Asparagus season is here! I was lucky enough this year to be gifted a stash of wild asparagus and while I love asparagus simply roasted, I’m ready to try something new. Let’s make the most of spring’s best veggie with these simple yet stunning fresh asparagus recipes.
This seriously gorgeous Asparagus and Pancetta Pesto Pizza needs to be the star of your next dinner-time show. The Roasted Root certainly knows the way to my pizza-loving heart – pancetta, pesto, and fresh asparagus
Virtually Homemade’s Grilled Asparagus with Tomato Salad and Goat Cheese is so colorful it practically screams spring. I bet it tastes just as good as it looks.
Sarah Martens, Associate Digital Food Editor
Hi all! It’s Lisa Appleton, Associate Editor with special interest media here again. It’s finally spring! I couldn’t be happier, but you should know a few things about me before I go any further. 1) I LOVE breakfast foods. I will make breakfast food any time of the day, but I always go out of my way to make something fun on Sunday mornings. 2) Asparagus is my favorite vegetable. Every spring when it’s back in season, I just can’t get enough. I will always go out of my way to find new ways to use asparagus.
It’s a wonder it even took me this long into the season to combine the two, but last Sunday I did just that. I had some asparagus on hand and some asiago garlic French bread I didn’t end up using for another recipe last week. I immediately thought of our Ham-Asparagus and Cheese Strata. In case you don’t know, strata is a layered breakfast casserole that typically has day-old bread, eggs, and cheese with any meat or vegetables of your choosing. It turns out like a savory bread pudding.
I went straight to bhg.com and found this recipe for Ham-Asparagus and Cheese Strata. I had a three-cheese blend of shredded cheese, so I used that instead of the Gruyere it suggests. The only other element I was missing was ham. I had Canadian bacon and didn’t want to run to the store, so I substituted that too.
Not only was it delicious, it was also super easy to make. Asparagus is pretty simple to cook with. Just remember to snap off and discard the woody base of the spears by bending them. The spears can be cooked whole, but this recipe required chopping into 2-inch pieces. After you’ve chopped the rest your ingredients, blanch the asparagus for just a few minutes, and layer everything in a greased baking dish. Blanching is a cooking technique. Vegetables are cooked in boiling water for just a few minutes and immediately cooled in an ice bath to stop the cooking. It brings out the bright green color in asparagus. Whisk up some eggs and milk to pour over the dish, and you’re nearly finished.
This might be the best part. Strata is at its best when it’s chilled overnight. You don’t have to bother making this in the morning before a fun brunch with your friends or family. Prepare it up to this point and chill it overnight. In the morning, baking is easy. After 30 minutes, take it out of the oven to quickly add the six eggs to the top and then it’s right back in until it’s finished. This would make a great dish for Mother’s Day! You’ll spend more time with your Mom and less time in the kitchen on her special day.
In my mind, there is no better vegetable in spring than asparagus. This was perfect for a lazy Sunday breakfast, and it’s already on my list to make again.
Get the recipe for Ham-Asparagus and Cheese Strata.
Breakfast and Brunch, Breakfast Casseroles, Delish Dish, Egg Recipes for Breakfast, Savory Pies | Tags:
asparagus, bread, breakfast, breakfast recipe, Brunch, casserole, eggs, Mother's Day, spring, spring breakfast, spring recipe, strata