Skip to main content

Salmon with Cranberry Glaze and Spinach Risotto

We had a very quiet Christmas around here this year.  I was due on December 24th, which meant that it was likely we would be spending Christmas in the hospital.  December 24th came and went, as did the 25th, 26th and 27th (I'm writing this on the 28th and holding out hope!).  In any case, major travel or hosting plans were not in the cards for me this year, so we had Christmas dinner for two.  This also meant I got to spend six hours sitting in front of the fire and wore yoga pants all day.  Given my current mood, this was ideal. 

Fish is incredibly easy to cook.  This particular salmon was individually portioned filets separately vacuum packed and frozen.  I would highly recommend checking out the frozen fish section at your market, I find that it's easier to find fish that has been wild caught, and the prices are better.  Most of the fish at the counter has been previously frozen, anyway, and this way you don't have as much pressure to cook it the same day.  This was so straightforward I hesitate to call it a recipe.


Baked Salmon with Cranberry Glaze
salmon filets, pat dry
cranberry vinaigrette

Preheat oven to 425 degrees.
Line a baking or broiler pan with foil.
Top salmon with cranberry vinaigrette and bake for about 10 minutes.
Turn on the broiler for a minute to caramelize the glaze.  Keep an eye on it so it doesn't burn!


I'm sure I've posted my risotto recipe before, but since it's one of my favorite foods ever, I'll share again.  Risotto is time consuming, and takes a good 30 minutes of near constant stirring, so plan accordingly.  By that I mean have a drink and/or a helper at the ready.

Spinach Risotto
2 Tablespoons olive oil
2 Tablespoons butter
1 onion, diced
1 cup Arborio rice
3 cups vegetable or chicken broth (may sub some of the broth for wine)
1/2 bag (a few handfuls) baby spinach

In a large pot, heat the olive oil and butter over medium heat.
In a separate saucepan, heat broth over medium.
Add onion and saute for 3-4 minutes.
Add Arborio rice and cook, stirring, for a few minutes until lightly toasted.
Pour in hot broth, one ladle at a time.  Stir until completely absorbed before adding next portion.
Continue until all the broth has been used, this can take about 30 minutes.
At the end, stir in spinach to wilt.

Of course you can use any vegetable you like here, I just happened to have spinach in the fridge and thought it would pair well with the salmon. 

If you have risotto leftovers you want to reheat the next day, add a little water or broth before heating over medium low heat.  This will help prevent sticking.





Comments

Post a Comment

Popular posts from this blog

Roasted Sweet Potato Salad

A few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch.  I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the menu , and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good.  The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread.  I took some liberties, changed up some ingredients, and made it into a salad. Roasted Sweet Potato Salad Romaine and Kale, shredded Olive oil Sweet potato rounds, roasted Apple, sliced Avocado Roasted tomatoes Goat cheese Balsamic Vinegar Drizzle kale and romaine with olive oil Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes. Tomatoes - toss with olive o

Lemon Garlic Baked Salmon

Happy New Year! I hope you had a wonderful holiday season, and ate all the cookies.  I'm not big on New Year's resolutions, but all the treats I've been eating for the past month have been making me feel a little sluggish.  When I saw a one day "cleanse" I thought I'd give it a try.  Loosely, it called for drinking hot lemon water first thing in the morning, a Glowing Green Smoothie for breakfast, Ginger Lemon Cayenne Detox tea and vegetables for lunch and dinner. My day went like this: First thing after my run: Hot Lemon water - This is a nice way to warm up.  I do this all the time. Breakfast: Glowing Green Smoothie - I liked it a lot.  Very refreshing and hydrating.  Wished I hadn't baked donuts the night before as they were staring me down on the kitchen counter. Lunch: Spicy Mulligatawny Soup - I'm pretty sure that's not what they meant by "salad," but I went with it. Snack: Ginger Lemon Cayenne Detox tea - Zingy and invigorat

Baby Breakfast Cookies and Sweet Potato Quinoa Cakes

I make these recipes for Colin, but grown up people might like them too! Colin was never big into baby food purees.  I fed him one jar of food back when he first started eating solids, mostly so that I could have the cute mini jar to use for lotion.  I think those "complete meals in a jar" are kind of creepy.  Chicken dinner puree?  No, thanks.  For the most part he has eaten fruits and vegetables, either raw, steamed, roasted or sauteed.  A few things have been big hits and I use them as staples: broccoli and roasted sweet potatoes.  He's big in picking things up himself.  We can get into ruts, however, one of which resulted in his eating an entire roasted butternut squash over a two week period. He likes to help in the kitchen, which means he wants to see everything that's going on and touch it.  Cooking with one hand while holding him with the other can be a bit of a challenge.  Sometimes I can convince him that the view from his chair is pretty good, and he tak