I love having quick and easy go-to recipes up my sleeve for busy weeknights. The very best recipes are the ones that I can memorize, and this is one of those recipes! When the hubby and I get home from work, the last thing I want to do is wait 45 minutes for dinner to be ready. This is one of our favorite weeknight meals for a few reasons:
- It only has 3 ingredients, takes less than 5 minutes to prep and 20 minutes to cook
- It’s the perfect ratio of sweet to tangy
- It’s salmon, therefore it’s healthy!
Of all the salmon recipes out there, this recipe is without a doubt the tastiest one I’ve found. So tasty, in fact, that the hubby doesn’t like salmon cooked any other way! The brown sugar does wondrous things in the oven (aka caramelizes) and, mixed with the mustard, it forms a deliciously sticky, sweet and tangy glaze on top of the perfectly pink, flaky salmon. You’ll never have boring, tasteless salmon again!
Be sure to defrost the salmon in the fridge overnight so that it cooks completely in 20 minutes. If you’ve tried my apricot mustard salmon, this recipe uses the same cooking method – high heat for just 20 minutes! You’ll have plenty of time to whip up a side dish while the salmon is baking. We love to have ours with quinoa or 90-second rice and a big salad or sautéed veggies. Dinner will be on the table in 25 minutes flat!
When the weekend finally rolls around, it’s usually 7pm on Friday night by the time the hubby and I look at each other and ask the age-old question about future dinner plans: “Chinese, Thai, American or Mexican?”
We’re lucky to live in an area full of diverse cuisines to choose from. If we’re feeling adventurous we can go out for Greek, Malaysian, or South American food, yet we tend to stick with our favorites like our go-to Mexican restaurant a few blocks away. Creamy, cheesy, spicy Mexican food really hits the spot after a long week! While I rarely order tacos off the menu (enchiladas all the way!) Taco Tuesday has made a comeback on my recipe list over the past few weeks, mainly because I can prep the ingredients ahead of time and throw everything together in 30 minutes or less.
I decided to mix things up and used sweet and savory salmon as the taco filling instead of the usual chicken. Thanks to the fresh avocado, sweet tomato, and spicy dressing, these tacos have a distinctly Mexi-Cali flavor. Fresh, light, and creamy — pair these tacos with your favorite Mexican beans and rice (and a margarita) and you’re all set for Cinco de Mayo (or your next Taco Tuesday)!
If you look through my recently DVR-ed shows, you’d notice that I have a slight (ok, major) obsession with Giada, the Pioneer Woman (aka Ree Drummond), and Ina Garten of the Food Network. I’ve learned a LOT from these three ladies, but one of my favorite cooking lessons came from Ree out on the ranch. I had seen some Pinterest claims that Ree had the secret for “perfectly cooked salmon” and since my salmon recipes always turned out hit-or-miss at best, I figured I had nothing to lose. The big secret (aka Ree’s method) is to put the salmon in a cold oven, crank up the heat to 400 degrees and let it cook for 25 minutes. The result is perfectly pink and flaky salmon! You can use the same cooking method no matter the seasoning or topping on the fish — it’s quick, super easy, and I’ll never make salmon any other way!
When it comes to salmon recipes, I’m guilty of making the same one over and over again…but that’s not necessarily a bad thing when the hubby asks if we’re having the “good salmon” for dinner (at least he likes it!). I decided to think outside the box on this one and it turned out absolutely delicious! The apricot preserves and Dijon mustard work together really well in this dish — each ingredient balances the other so that you end up with the perfect ratio of sweet to savory. I like mine on the sweeter side, but feel free to change up the ratio to your liking. This one will forever be on my “weeknight recipe” list!