Barbecue Roasted Salmon and Roasted Corn and Garlic Couscous

So I thought that I wasn’t a fan of salmon. Boy, was I wrong!

Tony loves salmon, but I have never cooked it before because I didn’t like it. After taking a break from cooking (our schedule has been SO crazy, but that’s another story), I decided that I really needed to start choosing healthier options. If you know me, you know I could basically live on potato chips!  Well, what’s better than fish? When we made tilapia, the boys loved it. So I found this recipe for salmon and thought, why not? It’s worth a try. And if I don’t like it, I knew I’d like the veggies and couscous!

This summer (I’m getting to the recipe!) I watched Quick Fix Meals with Robin Miller in the mornings on Food Network. I have tried some, so I thought I would check out her recipes again. I found an easy recipe under an episode called “To Your Health.” I figured, hey, I can still enjoy my Hawaiian Onion Krunchers!

Barbecue Roasted Salmon was incredibly easy, and AMAZING. Matthew wasn’t digging it, but Tony and Daken sure did! Me, too, actually.

The recipe calls for 4 6-oz salmon filets (I got mine at the Fresh Market and they were delicious!). Here’s the rest of the recipe:

  • Cooking spray
  • 1/4 cup orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons light brown sugar
  • 4 teaspoons chili powder
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Pinch cayenne pepper

You will need to preheat the oven to 400 degrees F. Then I sprayed a 8×8 inch pan with the cooking spray and added the fish. In a small bowl, I added the rest of the ingredients. After whisking the liquid and spices together, I poured the mixture over the salmon and flipped the fillets a couple of times to make sure both sides were coated. I then added the filets for 15 minutes. I tested the salmon with a fork. It wasn’t cooked 100%, but it was still delicious!

As for the side dish, I made Roasted Corn and Garlic Couscous which was a great compliment to the fish. Tony even added the extra sauce to his couscous. Yum! This recipe was another one courteous of Robin Miller.

I started out by roasting one package frozen corn along with four cloves of garlic (wrap the peeled garlic in foil) in a 400 degree F oven for 20 minutes. You could use corn-on-the-cob if you’d prefer. I did have to keep checking the corn to make sure it didn’t burn. I had put a sheet of parchment paper down on the cookie sheet so that helped.

After the corn and garlic had roasted, I added them to a medium saucepan with 1 1/2 cups low-sodium chicken broth (my sodium intake is from my chips!). The burner was on medium-high and I waited for the liquid to boil. Once boiling, I took the pan off of the heat and added one cup couscous. I covered for 5 minutes, before “fluffing” with a fork. Then I added two chopped green onions and a couple of tablespoons of pimentos.

The combination of the citrusy salmon with the roasted garlic and corn was amazing! The salmon was so soft while the corn and couscous added a different texture. The sauce for the salmon was a little spicy, but not bad.

Overall, it was delicious–and healthy! Definitely a 5 out of 5 for both taste and ease! Let me know if you try it!

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Hawaiian Pizza (A Round 2 Recipe)

Two of my favorite types of pizza + my favorite sandwich all rolled into one = HEAVEN!

My two favorite types of pizza are barbecue chicken and Hawaiian (pineapple and ham).  This one adds my favorite sandwich, barbecue pork.

Tonight we used the left over pork from Hawaiian Pulled Pork Sandwiches along with the left over Hawaiian Sauce (I also made another batch) to make a Hawaiian Pizza. I only had to get pizza dough and mozzarella cheese. The recipe calls for onions too, but my boys aren’t big fans of onions on our pizza so instead I used two sweet peppers (grilled them first) from OUR garden! AWESOME!  Well, except for the fact that I didn’t realize I bought a different kind of pizza crust than I usually do so it got a little crisp, but it was still REALLY good.  The pineapple and peppers gave it just enough sweetness to complement the tangy Hawaiian Barbecue Sauce.

Of course, my youngest didn’t eat any–he’s only into eating “mac-nee-cheese.” Seriously, that’s all the kid wants: morning, noon, and night! “Mac-nee-cheese” was the only thing I could get him to eat for breakfast besides a fruit roll up and gushers. At least the “mac-nee-cheese” that he ate tonight was the homemade one that I made on Tuesday night. Silly kid!

The rest of us enjoyed our pizza. My oldest ate a small piece before downing the rest of the macaroni. I added broccoli to it: that kid LOVES broccoli.

Anyway, another 5 out of 5 meal. Delicious and easy. Just make sure you read the directions to the specific crust you buy: don’t go from memory! 🙂

Let me know if you try it and what you think.

Hawaiian Pulled Pork Sandwiches

If you know me at all, you know that pulled pork is my absolute favorite meal. Maybe in my former life I lived in the south–I absolutely LOVE barbecue pork. Hawaiian Pulled Pork, thank you Sandra’s Money Saving Meals, is a twist on the traditional barbecue pulled pork, but just as good!

I started with a large pork shoulder and rubbed it with dry teriyaki marinade (was in a hurry so I forgot to mix it with paprika and pepper, couldn’t tell though. It was still great). Along with a couple of chopped carrots and a diced onion, I added the meat to the crock pot.  What did I ever do without my alligator onion chopper? If you don’t have one, but hate chopping onions like I do; it is a must buy!

Then I made the sauce–pineapple juice, soy sauce, chili sauce, brown sugar, and chicken broth–and poured half of it over the meat. Eight hours in the crockpot later (don’t you LOVE the smell of food in the crockpot?!), the meat was ready to be pulled. I don’t like pulling the meat much, but it was so tender and easy to do. Not to mention, my wonderful hubby pulled half of it!

For the “barbecue sauce” (Sandra calls it Hawaiian Sauce), I added a little chopped garlic and ginger to too much canola oil. The recipe calls for 2 tbsp. of oil which I found was way too much. After the two g’s soften, I added the rest of the pineapple mixture from earlier. Once that boiled and simmered for awhile, it was ready to add to the pork.

We topped our King Hawaiian Sandwich Rolls with the pork and the sauce. The first sound I heard out of hubby’s mouth was, “mmmmmmmmmmmmmmm, this is ggggoooooooooooodddddd!” And it was! So delicious!! You could really taste the pineapple and soy sauce, but the chili sauce gave it that barbecue flair. To quote Rachael Ray, “YUM-O!”

What I love about Sandra’s Money Saving Meals is that she always has Round 2 Recipes. She has two to follow this meal–a Hawaiian Pizza and a Pulled Pork Pot Sticker. Unfortunately though, I don’t have enough Hawaiian Sauce left for the pizza. I only have a little over 1/2 cup left but need 1 cup. My boys weren’t even home to eat dinner; it was just me and the hubby. So if any of you decide to make this recipe, definitely double the Hawaiian Sauce, at least if you like your sandwiches to be full of it like we do!

Eat up and enjoy! Hawaiian Pulled Pork Sandwiches: 5 out of 5! We’ll definitely be making this again, very easy and delicious!