Baked Salmon with Dill Butter (served with Mustard Sauce)

In addition to ham, we like to include salmon on our Easter dinner menu. This is the recipe I used yesterday; it was enough to serve a crowd since we had ham and LOTS of sides. 

Baked Salmon with Dill Butter    About 6 servings 

1 yellow onion, cut into thin slices  

1 1/2 to 2 lbs. salmon

Oil oil

Kosher salt &pepper

Dill Butter:

1/2 cup (1 stick) softened butter (I used the full amount for a 2 lb. salmon) 

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 tablespoon dried dill weed or 1/4 cup fresh dill, chopped

Garnishes: Thinly sliced red onions, capers & lemon wedges

Mustard Sauce Accompaniment: 

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Rest salmon — remove it from refrigerator and allow to come to room temperature, about 20 to 30 minutes. Blot with a paper towel. 
2. Line a baking pan with foil; spray with pan release. Preheat oven to 400° F. 
3. Arrange sliced onion down the center of the foil, forming a bed for the salmon slab.
4. Drizzle skin side of salmon with olive oil; rub in and then sprinkle lightly with kosher salt and pepper. Lay salmon, skin side down, on top of onions; sprinkle top lightly with kosher salt and pepper. 
5. Combine Dill Butter ingredients and spoon on salmon; then, spread to evenly coat the surface of the salmon.
   
6. Bake in a preheated oven for 15 to 20 minutes, depending on thickness of salmon. For best results, test for doneness using an instant-read thermometer. Cook to 140° F; the salmon will continue to cook afore removing it from the oven. Or, use a fork to gently pull back a section in the thickest part of the salmon — it sould flake away easily and look opaque. 
7. Carefully remove to serving platter and garnish with thinly sliced red onions, capers & lemon wedges.
8. Mustard Sauce Accompaniment: combine ingredients for sauce; serve with salmon.

Recipe without photos . . . Baked Salmon with Dill Butter    About 6 servings 

1 yellow onion, cut into thin slices  

1 1/2 to 2 lbs. salmon

Oil oil

Kosher salt &pepper

Dill Butter:

1/2 cup (1 stick) softened butter (I used the full amount for a 2 lb. salmon) 

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 tablespoon dried dill weed or 1/4 cup fresh dill, chopped

Garnishes: Thinly sliced red onions, capers & lemon wedges

Mustard Sauce Accompaniment: 

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Rest salmon — remove it from refrigerator and allow to come to room temperature, about 20 to 30 minutes. Blot with a paper towel. 
2. Line a baking pan with foil; spray with pan release. Preheat oven to 400° F. 
3. Arrange sliced onion down the center of the foil, forming a bed for the salmon slab.
4. Drizzle skin side of salmon with olive oil; rub in and then sprinkle lightly with kosher salt and pepper. Lay salmon, skin side down, on top of onions; sprinkle top lightly with kosher salt and pepper. 
5. Combine Dill Butter ingredients and spoon on salmon; then, spread to evenly coat the surface of the salmon.
6. Bake in a preheated oven for 15 to 20 minutes, depending on thickness of salmon. For best results, test for doneness using an instant-read thermometer. Cook to 140° F; the salmon will continue to cook afore removing it from the oven. Or, use a fork to gently pull back a section in the thickest part of the salmon — it sould flake away easily and look opaque. 
7. Carefully remove to serving platter and garnish with thinly sliced red onions, capers & lemon wedges.
8. Mustard Sauce Accompaniment: combine ingredients for sauce; serve with salmon.

Chicken Piccata

I prepared this delicious recipe and healthy version of an elegant classic for Barry's birthday. This quick-fix recipe was provided by my sister Marla Payne. (I had every intention of photographing the process but that didn't happen!)

Chicken Piccata with Easy Baked Rice is ready in just about 30 minutes. 

Barry's birthday dinner. 

Chicken Piccata     4 servings

4 boneless, skinless chicken breasts or chicken tenders

Salt & pepper to taste

2 tablespoons coconut oil

3 tablespoons olive oil

6 cloves garlic, minced

3 green onions, chopped

3/4 cup chicken broth

1 lemon, juiced

3 tablespoons capers

1. If using breasts, cut in half lengthwise (easier if they are partially frozen). Pound breast halves or tenders to 1/4-inch thickness.
2. Season with salt and pepper.
3. In a large pan, heat coconut oil over medium-high heat. 
4. Cook chicken until golden brown, about 2 1/2 to 3 minutes per side, until cooked through. Remove from pan.
5. Add olive oil, garlic and onions to pans and sauté for 2 minutes, scraping any chicken drippings. 
6. Whisk in the chicken broth, lemon juice and capers. Simmer for 3 to 5 minutes. Pour over chicken. 

Mediterranean Fish with tomatoes, olives & capers — tasty, healthy, simple & quick

     Mediterranean flavors combine in a tasty, healthy, simple and quick sauce that is a perfect compliment to mild white fish.

     We served it over quinoa, but orzo or rice would also be great accompaniments.

Mediterranean Fish with Tomatoes, Olives & Capers   3 to 4 servings

1 tablespoon olive oil

1 small onion, coarsely chopped into chunks

1 clove garlic, minced

¾ cup pimiento-stuffed olives, coarsely chopped (we just buy the broken olives for this; they are less costly and work well in recipes such as this), drained

1 (14 ½ oz.) can diced tomatoes, undrained

1 tablespoon capers, drained

1 tablespoon chopped fresh oregano

¼ teaspoon Kosher salt

¼ teaspoon pepper

3 to 4 (6 to 8 oz.) tilapia fillets, or use flounder, halibut or sole fillets

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic. Cook 2 to 3 minutes or until onion is tender.
   
2. Add olives.
   
3. Add undrained tomatoes.
4. Add capers, oregano, salt and pepper. Bring sauce to boiling.
   
5. Gently place fish in skillet; spoon sauce over fish. Return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until fish flakes easily when pierced with a fork.
   
   
   
   
6. Serve over quinoa, orzo or rice.

Recipe without photos . . .

Mediterranean Fish with Tomatoes, Olives & Capers   3 to 4 servings

1 tablespoon olive oil

1 small onion, coarsely chopped into chunks

1 clove garlic, minced

¾ cup pimiento-stuffed olives, coarsely chopped (we just buy the broken olives for this; they are less costly and work well in recipes such as this), drained

1 (14 ½ oz.) can diced tomatoes, undrained

1 tablespoon capers, drained

1 tablespoon chopped fresh oregano

¼ teaspoon Kosher salt

¼ teaspoon pepper

3 to 4 (6 to 8 oz.) tilapia fillets, or use flounder, halibut or sole fillets

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic. Cook 2 to 3 minutes or until onion is tender.
2. Add olives.
3. Add undrained tomatoes.
4. Add capers, oregano, salt and pepper. Bring sauce to boiling.
5. Gently place fish in skillet; spoon sauce over fish. Return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until fish flakes easily when pierced with a fork.
6. Serve over quinoa, orzo or rice.