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Lime- and Honey-Glazed Salmon with Basmati and Broccolini

Lime- and Honey-Glazed Salmon with Basmati and Broccolini

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  • 2 tablespoons finely grated lime peel
  • 2 tablespoons chopped fresh cilantro plus additional for sprinkling
  • 3/4 cup sliced shallots (about 3 large)
  • 1 1/2 cups basmati rice (9 to 10 ounces)
  • 3 1/4 cups (or more) low-salt chicken broth
  • 4 5- to 6-ounce skinless salmon fillets
  • 1 bunch broccolini, bottom inch trimmed, stalks separated if necessary

Recipe Preparation

  • Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside.

  • Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).

  • Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: (Analysis based on 5-ounce fillets per serving.) Calories (kcal) 472.6 %Calories from Fat 25.9 Fat (g) 13.59 Saturated Fat (g) 2.39 Cholesterol (mg) 84.7 Carbohydrates (g) 49.7 Dietary Fiber (g) 5.0 Total Sugars (g) 10.7 Net Carbs (g) 45.4 Protein (g) 39.18Reviews SectionMade this tonight and it was delicious! My rice cooked perfectly in ten minutes, per the recipe. My salmon did take over 20 minutes to cook- much longer than the 8-10 minutes in the recipe. It still turned out great, just needed more time.AnonymousNashville, TN05/18/20So...this took three times longer than stated. After 20 minutes in the oven the rice was still soup, so finally pulled it out to cook on the stove for 10 minutes. Next put the salmon in for 10 minutes and that was barely cooked! I use my oven daily for baking and cooking so I don't think it is that off in temp...I guess it is possible, but wow the times on the recipe, at least for me, were WAY off. Otherwise the flavor was good though.Might try again, but bake the salmon separately and just cook the rice on the stove.AnonymousWashington, DC05/17/20Meh. Rice cooked in oven for 23 minutes and was still al dente. Salmon was overcooked in 8 minutes. Sauce tasted like a car air freshener. My daughter said it tasted like sour patch kids. Otherwise it was great.Jchef1226Big green couch05/16/20Made this meal with Brocolli instead and with skin on. If you have skin on I recommend adding it skin side up and letting it sit for a moment then rotate it to skin side down and putting it in the oven. It worked well for me. Make more sauce though jic. Great recipe. My family Loved it.StolkmenBrighton, MA12/06/19

Tuesday, September 7, 2010

This week in pictures: Sept 3 to 9, 2010 (week 1/26)

Alright folks. I'm embarking on my 6 month, photo-a-day marathon goal. pray for me. here's week 1! :-)

Pictures Week 1- September 3rd to September 9th, 2010
Friday September 3rd: Stop and smell the roses. This picture makes me chuckle

Saturday September 4th: No wedding is completely without a bat wielding bride pummeling a pinata

Sunday September 5th: Biking from San Fran to Saulsilito. congrats to Anthony for getting me on a bike for a long, sometimes difficult, but beautiful bike ride down (up?) the coast.

Monday September 6th: Beach memories. the requisite foot picture.. LOL I take this photo on every single beach. So cheesy!

Tuesday September 7th: Back to New York. picked up the creature and within 15 minutes this is what he had done to his bed and my apartment.

Wednesday September 8th: Photoshoot for my fabulous veggie ratatouille (full post to come!)

Thursday: No pics :-(

New Foods #10-14: Compliments of Ms. Tang!

I love food folks. Among my group of friends there are a select few food folks. All of my friends like to eat, but most of them don't view food as an event. Food folks will plan an entire day, an entire weekend or an entire vacation entirely around food. Most of my New York friends won't even go out of their 'hood for decent fruits and veggies. but that's a whole 'nother post.

Anyway, my favorite food folk has to be my girl Janet. Janet lives in California, but usually visits NYC once every year or two, and every time she comes she has an entire itinerary entirely for food. I ALWAYS look forward to her visits and happily use them as an excuse to run around the city sampling cupcakes, dessert trucks, pork buns, sweetbreads and expensive ass PB&J sandwiches. I recently was privileged to attend Janet's wedding to her now husband Chad. Because Janet and Chad are such adventerous eaters, I knew that the food at their wedding and related festivities would be great. The wedding food was delicious (and the wedding was awesome), but the food that really stood out to me was the Chinese dinner that the bride's family hosted the night after the wedding (see the photo of Janet, Chad, my friend Anthony and I at the dinner). The 7 or 8 course dinner ( I lost count) was held at a huge Chinese banquet hall and during that dinner I had the opportunity to try FOUR new foods, bringing my food count up to 12!!

#10- Jelly Fish: The first course of the dinner was a Chinese BBQ plate, which included some BBQ'd chicken, pork, a seaweed slaw and in the center was what I thought were rice noodles, but found out after wards were actually jelly fish strips! the jelly fish was chilled and the strips were a little "crisp", in the same way that shrimp is crisp. The jelly fish didn't have a distinct taste, it just took on the taste of the sauce. Overall I think I liked the jelly fish. I don't think I would go out of my way to eat them, but I'd probably eat a couple forkfulls if they were placed in front of me :-)

#11- Shark Fin: The 3rd or 4th course of the dinner was a shark fin soup. The soup was sweet and sour with little shreds of shark fin sprinkled though it. The shark fin soup caused a bit of controversy at our table as one of the wedding guests was protesting the soup after seeing a show on TV describing the practice of "shark finning" where fisherman cut off the sharks fin and throw the carcass of the shark back into the water to die or be attacked by predators. Kind of sucks. I listened politely as I slurped happily through my bowl of soup. I did mention that the shark steak farmers and shark fin farmers should work together so they don't have to waste all that tasty shark meat. you know just so I didn't seem totally insensitive to the plight of the creature inside my bowl. Anyway, the shark (what I could taste of it with the tiny shreds) wasn't bad. It had the consistency of eel, chewy and a bit fishy. Although it was a delicious soup, it was fairly unremarkable in terms of new foods.

#12 Fish Eyeball: We had a DELICIOUS steamed whole fish course that came complete with head and eyeball. The maitre'de said the eyeball was edible, so of course I had to try it. Anthony actually tried it first and said it tasted a bit like eggs. I took a little bite. at first I thought that maybe it was a fake fish egg, because the consistency felt kind of like biting into one of those fake plastic fruits. little weird plastic bits flaked off into my mouth, but I was assured that it really was the fish's eye. I ate a little bit more. It was in fact sulfur-y like an egg yolk, but really really hard. I'm not sure if you could bite all the way through it. and honestly I'm not sure if I'd want to find out what kind of consistency is in the center. I read on a few blogs about other people's encounters with fish eyes and decided that our eyes were probably REALLY overcooked. Other people describe them as fatty and a little jelly like. with the pupil still intact. Ours were really hard and there was no pupil. Oh well, I'll have to try it again to get the full effect.

#13 Chicken Head: Although it garnered the most attention for me and our table, the eating of the chicken head was the most anti-climactic of all the weird dim sum foods. It was far more amusing to position the chicken head randomly on people's plates when they weren't looking then it was to eat it. I was instructed by Janet's mom that people usually just suck and chew on the little mohawk thing, and that I shouldn't try and bite through the head. Didn't seem so bad, so I took a little suck and a little bite. tastes like chicken skin. Took a few more bites. more chicken skin. tried to bite into the beak, but beaks are apparently not for eating. The eating of the chicken head proved to be a crowd favorite, which was really silly because I'm sure everyone there has eaten chicken skin. is it so different when it's attached to a skull? But whatever, I'm still counting it as a new food!

#14 Sweetbreads- Although I didn't eat them at Janet/Chad's wedding dinner, the last time Janet/Chad visited NYC we visited Blue Ribbon Brasserie and I tried Janet's sweetbreads. Despite the name, sweetbreads are neither bread nor sweet. in fact they are the pan-fried thymus gland of an unfortunate young cow (veal), pig or lamb. Despite the confusing name, the sweetbreads were actually pretty tasty. They were well seasoned, and had the consistency of a very smooth or silky liver. The taste was a little liver-y as well, but not as strong. Overall I really enjoyed them, but I think that was in large part due to the seasoning and the pan frying. If they weren't seasoned properly, I doubt they'd be very appealing. I'd definitely try them again for an appetizer, but probably wouldn't make a meal out of it.

Thanks Janet for inspiring my food exploration! What do you think I should try next? :-)

All Seasons

Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Recipes: Lavash Pizza with Herb Salad, Arugula and Orange Salad, and Lemon Turkey Cutlets Student: Geoff Rubendall, Civil Engineer

S01E03 Simply Elegant

Joanne greets her student Sarina with a bruschetta salad and it is quickly apparent Sarina is the perfect student for dishes that are simple enough for a weeknight, yet elegant enough for Saturday night. Recipes: Bruschetta Salad with Prosciutto di San Daniele and Greens, Clams with Chorizo and Orange, and Vanilla Ice Cream with Blueberry Maple Syrup Compote Student: Sarina Crivello, Apple Specialist

S01E04 Flavor Fiesta

It&rsquos a party when Joanne and her student Cheryl get together. Recipes: Sweet Pea Guacamole, Tortilla Soup with Pork Meatballs, Tortillas and Cheddar, and Fresh Cherry Margaritas Student: Cheryl Kovelchik, Entertainment Marketing

S01E05 Swimming Upstream

Most people, including Joanne absolutely adore salmon. She begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart. Recipes: Smoked Salmon Rillete/Endive, Salmon and Spring Vegetables Baked in Paper, and Lemon Tarragon Rice Student: Jerry Feldman, International Business Development

S01E06 Italian Love Affair

Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagna cauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad. Recipes: Bagna Cauda, Rigatoni with Chicken, Tomatoes and Cream, and Vegetable Ribbon Salad Student: Reggie Wooden, Student

S01E07 Never Too Young

Joanne welcomes her youngest student Stella to class and they nestle in to create a menu of some of Joanne&rsquos favorite chilly weather dishes. Recipes: Sweet and Hot Pepper Relish Crostini, Roasted Game Hens with Prosciutto di Parma and Mushrooms, and Quinoa Pilaf with Dried Blueberries and Apricots Student: Stella Ginsberg, Student and Blogger

S01E08 Guilty Pleasures

Joanne confesses to her student Kyle that her favorite food is potato chips, but gives him a healthier oven &ldquofried&rdquo version. Recipes: Oven Fried Potato Chips with Marjoram Salt, Bruschetta Burger with Caramelized Onions and Blue Cheese and Rosé Sangria with Blueberry and Nectarines Student: Kyle Khasigian, Financial Associate

S01E09 Dinner Dance or Swept Off My Feet

Joanne starts her class with a challenge, presenting her French student Pascal three variations on the classic French sauce aioli. Then they are both swept off their feet by Joanne&rsquos twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, &ldquoOven-Fried&rdquo Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette Student: Pascal Molat, Principal Dancer, San Francisco Ballet

S01E10 Ticket to Provence

Joanne and her student Sasha are transported to Provence using herbs, citrus, and garlic. Joanne begins with a bright fresh citrus salad and then working together they create a very classic country, yet refined, dish of braised cod with leeks and potato. Recipes: Citrus Salad with Mint and Red Onions, Cod Braised with Leeks, Potatoes and Thyme, and Roasted Garlic Slab Student: Sasha Bernstein, Restaurant Consultant

S01E11 Eat Your Vegetables

Joanne eases the anxiety that can sometimes set in when a vegetarian is coming to dinner. Working with her fitness specialist student Randy she prepares a satisfying bulgur and feta salad and fried potato and spiced red pepper frittata that would satisfy vegetarians and meat-eaters alike. Recipes: Bulgur, Feta and Oven-Dried Tomato Salad & Fried Potato and Spiced Red Pepper Frittata Student: Randy Bramblett, Fitness Specialist

S01E12 Magical Morocco

Joanne shows us just how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, building a warm Moroccan chicken and sweet potato salad, cooling it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75. Recipes: Spiced Lentil Soup, Warm Moroccan Chicken and Sweet Potato Salad, and a Marrakech 75 Cocktail Student: John Cu, Trial Attorney

S01E13 Asia Express

Joanne embraces teaching traditional recipes and then showing new ways to use them. She and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise and Thai cabbage and grapefruit slaw, leaving Reggie wondering if he will ever buy mayonnaise again. Recipes: Grilled Yellowtail Tuna Burgers with Wasabi Mayonnaise and Thai Cabbage and Grapefruit Slaw Student: Reggie Wooden, Student

S01E14 Italian Marketplace

Inspired by the roasted chickens in the markets of Italy Joanne teaches her student Joan her version of crispy chicken and potatoes with a side of hot pepper and white balsamic broccolini, topped off with a cherry Zinfandel zabaglione. Recipes: Broccolini with Hot Pepper and White Balsamic, Crispy Chicken and Potatoes with Mustard, Rosemary and Capers, and Fresh Cherries with Late Harvest Zinfandel Zabaglione Student: Joan Boada, Principal Dancer, San Francisco Ballet

S01E15 Gingerly

Joanne introduces her student Ron to the versatility of the often overlooked gingerroot greeting him with poached shrimp with a mango dipping sauce made with freshly grated ginger. Together it is then mussels steamed with mustard greens, lemon grass, and ginger with grilled bread with ginger aioli. Recipes: Shrimp with Mango Dipping Sauce, Mussels Steamed With Mustard Greens, Lemon Grass and Ginger, and Grilled Bread with Ginger Aioli Student: Ron Martin, Fire Chief

S01E16 You Say Tomato

When it is tomato season it is sometimes difficult to keep up with the bounty. Joanne prepares a chilled tomato and Greek yogurt soup, and then teaches her student Jack the versatility of roasted cherry tomatoes, showcasing them in a lamb sirloin salad. Recipes: Chilled Tomato and Greek Yogurt Soup, Roasted Cherry Tomatoes, and Lamb Sirloin Salad with Feta and Roasted Cherry Tomatoes Student: Jack Cohen, Website Merchandising

S01E17 Go Nuts!

Joanne goes &ldquonuts&rdquo and makes for us her five-spice, ginger, and cayenne packed Asian Toasted Nuts. Then she encourages her student Geoff to do the same making stir-fried chicken, pine-nut lettuce wraps and cardamom-scented rice with toasted almonds. Recipes: Asian Toasted Nuts, Stir-Fried Chicken and Mushroom Lettuce Wraps, and Cardamom-Scented Rice with Toasted Almonds Student: Geoff Rubendall, Civil Engineer

S01E18 Fast Forward to Dinner

With her student Bonnie, Joanne makes us quicker versions of the comfort foods she grew up with in New England, oven-roasted sausages, and a sauerkraut that is so fast she couldn&rsquot resist calling it lazy-girl sauerkraut. Recipes: Oven-Roasted Sausages with Riesling, Apples and Pears and Lazy-Girl Sauerkraut Student: Bonnie Lin, Conference Interpreter

S01E19 Passport to Sardinia

The island of Sardinia is one of Joanne&rsquos favorite places. She created a menu to take her student Di there, fregola with clams and tomatoes and a yellow and green bean salad with cherry tomatoes and basil. Recipes: Roasted Olives with Orange, Bay and Fennel, Fregola, Clams and Tomatoes, and Yellow and Green Bean Salad with Cherry Tomatoes and Basil Student: Di Harris, Retired Nanny

S01E20 Journey to Italy

Joanne shares her memories of Italy with her student Barbra recreating some of the dishes form her travels. Starting with a simple salad of fig and prosciutto, then slowly adding just enough red wine to farro for a farro risotto, and finally ending the meal with a dessert of strawberry, port, and black pepper. Recipes: Fig And Blueberry Salad With Crème Fraiche, Mint and Prosciutto di Parma, Farro Risotto with Red Wine and Grana Padano, Strawberry with Port and Black Pepper, and an Aperol Champagne Cocktail Student: Barbra Bright, Kitchen Designer

S01E21 Rustic Yet Refined

Joanne makes us a classic Italian frico and then with her student Stephanie demonstrates how rustic and refined can work well together in the same meal, making a spiced lentil and herb salad and halibut wrapped in prosciutto. Recipes: Frico with Bacon and Potatoes, Prosciutto di San Daniele-Wrapped Halibut Fillet, and Spiced Lentils and Herb Salad Student: Stephanie Gerbracht, Wine Sales

S01E22 I&rsquom Inspired

Joanne is often asked where her inspirations come from and begins by composing an inspired salad with roasted beets, and then gives her student Charlie some pointers for making honey glazed pork chops and a roasted squash puree. Recipes: Bibb Lettuce Salad with Roasted Beet, Grapefruit and Pecans, Honey Glazed Pork Chops with Orange and Cardamom, and a Roasted Squash and Ginger Puree Student: Charlie Baldwin, City Gardener

S01E23 Kicking up the Classics OR Kick it up a notch

Joanne and her student Lauren give comfort food a kick preparing a 30 minute lamb and black bean chili and hiding a red pepper jelly surprise inside corn muffins. Recipes: Thirty-Minute Lamb and Black Bean Chili and Spicy Red Pepper Jelly-Filled Corn Muffins Student: Lauren Eastman, Public Relations Executive

S01E24 Market to Table

Joanne&rsquos day begins at the farmer&rsquos market and she shows us a fresh sugar snap pea soup. Then she works with her student Kyle to perfect his pasta techniques making a fresh fettuccine with asparagus, prosciutto, and lemon crème fraiche. Recipes: Sugar Snap Pea Soup with Mint and Meyer Lemon Oil and Fresh Fettuccine with Asparagus Ribbons and Lemon Crème Fraiche Student: Kyle Khasigian, Financial Associate

S01E25 Food Memories

Joanne remembers her trips to Italy and with her student Di shows us a classic pizza strata and a dessert inspired by limoncello. Recipes: Green Salad with Garlic croutons and Balsamic Red Wine Dressing, Pizza Strata, and Lemon Sorbet and Vanilla Ice Cream with Limoncello Student: Di Harris, Retired Nanny

S01E26 Summer's Bounty

Summer is definitely the time Joanne gets excited about fruits and vegetables, greeting her student Leah with a little jem salad perfectly dressed with a buttermilk blue cheese dressing. They make a spicy spaghetti together and then cool things down with a blueberry frozen yogurt. Recipes: Little Gems with Almonds and Buttermilk Blue Dressing, Spicy Spaghetti with Sautéed Fennel and Mussels, and Blueberry Frozen Yogurt Student: Leah Ballantyne, Teacher

Season 2

S02E01 Italian Flavor Or Slow Food, Italian Style

Joanne loves Italian flavors. She prepares a Spinach and Fennel Salad enhanced with Prosciutto di San Daniele. Then, hungry for a little comfort food, she creates a hearty Tuscan Pot Roast with her student Cheryl and shows her the secret to the perfect creamy polenta. Recipes: Spinach and Fennel Salad with Prosciutto di San Daniele, Tuscan Pot Roast, Creamy Polenta with Grana Padano Student: Cheryl Kovelchik

S02E02 Harvest Time

Inspired by freshly picked vegetables, Joanne prepares a vegetarian feast. She begins by making a luscious butternut squash soup. And then for a twist with her student Sasha she cooks up some Gnocchi with Brown Butter using semolina instead of potatoes along with Kale with Garlic and White Balsamic. Recipes: Roasted Butternut Squash and Carrot Soup with Coriander Oil, Semolina Gnocchi with Brown Butter and Fried Sage (Parm-Reg), Kale with Garlic and White Balsamic Student: Sasha Bernstein

S02E03 Middle-East Feast Or Spice It Up

Joanne shows us how preserved lemons add vibrancy and a bright taste to hummus. Then, Jerry is back and ready to spice it up using cardamom and coriander to transform a plain chicken breast into unforgettable Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, served with Pearl Couscous. Recipes: Spiced Humus with Preserved Lemons, Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, Pearl Couscous (and variations) Student: Jerry Feldman

S02E04 Dinner Time Sizzle

Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma and then shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas. Recipes: Grilled Bread with Tomatoes and Prosciutto di Parma, Sizzling Shrimp with Pimenton and Sherry, Basmati Rice with Roasted Red Peppers and Green Peas Student: Sarina Crivello

S02E05 Spiced Up

First, Joanne turns fresh plums into a cheese-worthy chutney with ginger and then Joan returns for an encore. They use a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub with Pan Roasted Potatoes with Black and Yellow Mustard seeds. Recipes: Plum and Ginger Chutney with Italian Cheeses, Roasted Chicken Thighs with Indian Rub, Pan-Roasted Potatoes with Black and Yellow Mustard Seeds Student: Joan Boada

S02E06 Crowd Pleasers

Joanne creates a meal fit for guests, starting with a Crostini with Sheep's Milk Ricotta, Asparagus and Mint that looks as great as it tastes. She teaches her student, Jack, the key to making light and flavorful meatballs perfect for Rigatoni in a Smoky Tomato Sauce, and they toast the meal with a grown up Big Girl Lime Milk Shake. Recipes: Crostini with Sheep's Milk Ricotta, Asparagus and Mint, Rigatoni with Ricotta Meatballs in a Smoky Tomato Sauce, Big Girl Lime Milk Shake Student: Jack Cohen

S02E07 Making Waves Or Marrakech Express

Joanne turns ordinary romaine into an exotic salad salad with honey, cardamom, and Moroccan Spiced Almonds. Her student, Leah, boards the Marrakech Express to learn the secret to making burger night an even bigger hit with the family, mixing Moroccan spices with lamb and topping with a zesty cucumber, yogurt sauce with ginger. Recipes: Romaine Waves with Honey and Cardamom and Moroccan Spiced Almonds, Moroccan Merguez Lamb Burgers, Yogurt, Cucumber and Ginger Sauce Student: Leah Ballantyne

S02E08 Spanish Fiesta

Joanne sets the stage for a Spanish Fiesta with a twist on the classic Spanish Gazpacho, turning sweet peas into a refreshing soup. She teaches her student Ron, the perfect party meal, Shellfish Paella. Recipes: Sweet Pea Gazpacho, Shellfish Paella Student: Ron Martin

S02E09 Argentina Remembered

Craving the bold flavors she tasted in Argentina, Joanne shows her student Leigh how to give grilled skirt steak a boost with a fresh and zesty chimichurri sauce. And potatoes get the double treatment of roasting and grilling becoming twice as flavorful. Recipes: Gazpacho Salad, Grilled Skirt Steak with Chimichurri, Roasted and Grilled Potatoes Student: Leigh Balkon

S02E10 Bistro Style

Farm fresh lettuces get just a bit of enhancement from a delicious green goddess dressing in Joanne's salad. Her student, Aggie, learns a few simple secrets to making great pie crusts, an they decide to make a savory galette toping their crust with a savory filling of mushrooms and blue cheese. Recipes: Butter Lettuce with Green Goddess Dressing, Mushroom and Blue Cheese Galette Student: Aggie Gettys

S02E11 You Say Harissa

Each time Joanne travels, she loves to find ways to bring exotic flavors home. In this episode, she shows her student Michelle how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side . Recipes: Harissa-Rubbed Pork Tenderloin with Mint and Cumin Yogurt, Green Spring Vegetables Student: Michelle Soto

S02E12 Summer In Italy

Joanne shows how to get maximum flavor from a bountiful tomato crop by roasting them slowly. Sasha learns to make a stew fit for summer using fresh vegetables and a basil mint pesto. Recipes: Oven-Dried Tomatoes, Feta and Olives, Summer Vegetable Stew with Basil and Mint Pesto (Parm-Reg) Student: Sasha Bernstein

S02E13 Simply Delicious

Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending. Recipes: Tuna and White Bean Salad with Basil and Tomatoes, Orecchiette with Lemon Chicken and Herb Salad, Pineapple Chunks with Olive Oil and Salt. Student: Charlie Baldwin


In case you are studying for Jeopardy or Who Wants to Be a Millionaire, here's a great question. What is broccolini?

The common assumption is that broccolini is young broccoli, but in actuality this vegetable is a hybrid of broccoli and kai-lan, Chinese broccoli. Broccolini is not a GMO food. Mark's Daily Apple has a great explanation on the difference between hybrid and GMO foods. In my book, hybrid foods are fine because it's cross-pollinating versus genetic combining of DNA molecules from disparate sources.

Introduced in the U.S. in 1998, broccolini is grown year round in California and Arizona. Broccolini is similar to broccoli but has smaller florets and longer, thin stalks, and sprouts edible yellow flowers.  Broccolini is also sweeter than broccoli and cooks faster. 

Think of broccolini the next time you want to create a lovely crudite platter. I love eating broccolini raw! To broaden your palate, try eating something this week with broccolini in it. Here are some delicious ideas from fantabulous foodies around the noshosphere:

  • Maple and Balsamic Roasted Brussels Sprouts with Cranberries, Broccolini and Arugula [Love and Lemons]
  • Lime- and Honey-Glazed Salmon with Basmati and Broccolini [Epicurious]
  • Broccolini with Smoked Chicken and Sun Dried Tomatoes [Exquisit] Note: This blog is in Spanish but if you use Chrome, it will translate the recipe into English
  • Farro and Roasted Broccolini and Green Garlic Salad [Chezus]

Do you have a favorite broccolini dish?


In case you are studying for Jeopardy or Who Wants to Be a Millionaire, here's a great question. What is broccolini?

The common assumption is that broccolini is young broccoli, but in actuality this vegetable is a hybrid of broccoli and kai-lan, Chinese broccoli. Broccolini is not a GMO food. Mark's Daily Apple has a great explanation on the difference between hybrid and GMO foods. In my book, hybrid foods are fine because it's cross-pollinating versus genetic combining of DNA molecules from disparate sources.

Introduced in the U.S. in 1998, broccolini is grown year round in California and Arizona. Broccolini is similar to broccoli but has smaller florets and longer, thin stalks, and sprouts edible yellow flowers.  Broccolini is also sweeter than broccoli and cooks faster. 

Think of broccolini the next time you want to create a lovely crudite platter. I love eating broccolini raw! To broaden your palate, try eating something this week with broccolini in it. Here are some delicious ideas from fantabulous foodies around the noshosphere:


For trout:

  • ▢ 1 lb skin-on steelhead trout , cut into 4 fillets
  • ▢ ¼ teaspoon salt and pepper
  • ▢ 1 tablespoon olive oil

For sauce:

  • ▢ 3 tablespoons fresh lemon juice
  • ▢ 3-4 small sprigs of thyme
  • ▢ 1/4 teaspoon salt
  • ▢ 4 tablespoons unsalted butter , cold and cut into 1 tablespoon pieces

For serving:


Nutrition Information


Rainbow trout and steelhead trout are the same species of fish but they live completely different lives! Rainbow trout is a fish that spends its whole life in freshwater. Steelhead trout, on the other hand, spends time in both freshwater and seawater. These two lifestyles make a massive difference when it comes to the taste of these fish.

Steelhead trout are very similar to salmon. They’re similar by both having a not overly fishy taste as well as very similar color and texture. They’re so similar that you could be forgiven for mistaking them for each other on the shelf! I certainly have done that myself!

Just like salmon, steelhead trout is also high in Omega-3 fatty acids, has high amounts of protein per serving and is low in fat. Trout is generally more affordable than buying salmon so that is an advantage of this lean protein source.

Also, steelhead trout and salmon are so similar that they lend each other well to recipes meant for either fish. Both works well with lemon juice, melted butter or a delicious garlic lemon butter and fresh parsley.

This recipe for steelhead trout is so quick and easy, it’s perfect for a weeknight dinner! Pan-fry the trout, whip up a sauce and serve with some vegetables. Done and dusted! A delicious, melt-in-your-mouth dinner the whole family can enjoy.

These fillets only take 10 minutes to cook fully. And to make dinner easier, you can prepare a simple side dish before making the trout (rice is a great option!). If you time everything right, you can have dinner ready in less than half an hour!


Today we’re cooking these beauties in a large skillet to get that addicting crispy skin.

Here’re some tips and tricks to help you get perfectly cooked steelhead trout fillets every time:

  • Before cooking the fillets, pat the skin dry with paper towel. This removes any excess moisture from the skin before frying. Keeping the skin dry will make it that extra bit crispy! Season with a bit of salt and pepper and you are ready to fry.
  • Oil should be super hot when adding the trout fillets skin side down. The heat should be turned down to medium heat. This keeps the skin crispy and while cooking the meat will stay juicy and moist.
  • Once the fillets have been cooked, remove them from the skillet and cover them loosely with foil while preparing the sauce. Be careful not to cover them too tightly! Covering the cooked trout fillets too tightly will trap warm, moist air inside the foil. That crispy skin will go soggy fast!

Following this method ensures perfectly cooked steelhead trout with crispy skin in minutes. They’re full of flavor with delicious tender meat and crispy skin every time.


“What do I serve my trout fillets with?” I hear you ask? Well, there’re so many options for side dishes for this recipe!

Saffron rice, or plain white rice, oven roasted vegetables or a side salad are all great side dish options. Keep your side dishes simple and allow the amazing flavor of the steelhead trout to blow everyone away.

Need to make the weeknight dinner a bit more special? Then add this tangy, smooth lemon thyme butter sauce, which will transform this simple meal into an elegant dinner worth serving for a special occasion!

It’s rare that fish is served without a sauce or condiment of some kind and for good reason! A good sauce takes a fish from good to fantastic in one step.

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24 comments on &ldquoPan-Seared Steelhead Trout&rdquo

A divine recipe! I had only dried thyme so used at least a teaspoon, maybe more and because the butter was not smooth and creamy I strained the lemon butter sauce and it was perfect! I served it with very cold and thinly sliced cumbre, broccolini and basmati rice. My son is very picky about his fish — he could not stop talking about the pan-seared steelhead trout with lemon butter! Thank you so much.

Yay, so happy you and your family enjoyed the recipe. Thank you so much for you feedback, Paige.

Results were perfect! Crispy skin, moist fish. The lemon thyme butter sauce was divine! Served with suggested side dish of Saffron rice. Winner combination. Thank you for sharing

Hi, Judd! I’m so happy you tried and loved the recipe. Thank you SO much for your feedback!!

Love it! I didn’t have the recommmended herb, so I used some fresh cillantro and basil. I chopped and mixed them then placed them in lemon and butter sauce. I didn’t have lemons either so I used limes. I ate it with sauted mushrooms and diced carmelized red onions , some leftover beans and farro. Delicious! 5 star!

Awesome. Thank you so much for sharing your feedback, Evelyn.

I want to make this and i love trout i have some steelhead in freezer waiting. I normally overcook it long time in oven due to horror stories i heard bout trout and worms…..will only 10 min pan frying kill any possible worm eggs….

Hi, Angela. I’ve never heard of steelhead trout and worms. But per FDA, you want to cook fish until the internal temperature reaches 145°F. In my testing, the cooking time specified in the recipe was sufficient to cook the fish. But just to be sure, I’d recommend to check the internal temperature with a thermometer.

Delicious. Such a nice subtle sauce that enhances the taste of the trout. Will make this again. And make the sauce for the next salmon we cook. Crispy skin delish.

Yay, so happy you enjoyed it, Patti. Thank you so much for your feedback!

Great recipe for this fish. Skin perfectly crispy and sauce a perfect accompaniment. Directions insured the sauce was just right for the creamy texture.

Hi, Sharon. Thank you so much for your feedback! I’m so happy you tried and loved my recipe.

Used this recipe and it was so good, I used it again. No need to keep looking for other recipes!

Yay, so happy you loved the recipe, Wendy! Thank you for your review!

This was fabulous! I served it with mashed cauliflower rather than the rice. Lemon/ butter sauce was a nice complement. Can’t wait to make it again! Thanks!


Here’s a different and tasty take on a New York strip steak from Orlando’s Soco restaurant’s Executive Chef Greg Richie. The video will walk you through the steps to create this entree and suggested sides.

Coconut Curry Shrimp

Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

As I lamented on Saturday, I completely forgot to throw a bunch of shrimp on the grill during our party on the Fourth, so wound up stuck with approximately nine million tons of the stuff. I wound up using it to my advantage, though, and making a handful of really delicious shrimp dishes.

This scrumptious and exceedingly fast/easy curry dish was one of them.

First, get some rice going! I used Basmati, because I love the flavor and light texture&hellipand I think it&rsquos perfect for curries.

Just cook it according to package directions, fluff it with a fork, and it&rsquoll be light and perfect and marvelous.

Next, throw some butter in a large skillet over medium-high heat&hellip

And throw in a bunch of peeled, deveined shrimp! Now, this shrimp I had gotten for the party it is colossal and enormous and gigantic. But you can use any size of shrimp you want. This is about a pound and a half&hellipmaybe a little more. So whether you go colossal or small, just use a pound and a half and you&rsquoll be fine.

Cook them on the first side for a couple of minutes, then flip them over and cook them on the other side.

You just want to cook them until they&rsquore opaque&hellip

Then put them on a plate and set them aside for a bit.

Now, dice up some onion really finely&hellip

And throw them into the same skillet.

Stir the onions and garlic around for a couple of minutes to start them cooking, then sprinkle some curry powder right over the top. You can use whatever curry powder you want when I was in New York a couple of weeks ago and went to a spice market, I was blown away by how many different curry combinations there were! But rest assured, if all you have in your pantry is a mass-produced plastic spice bottle that says, simply, &ldquoCurry Powder&rdquo on the label&hellipyou&rsquore just fine.

Trust me. I have firsthand experience with this.

Now you just need to keep stirring and cooking the onions in order to wake up the flavors of the curry powder a bit.

P.S. Your kitchen smells very curry-ish right about now!

Now it&rsquos time to move forward with the sauce, and there&rsquos no better way to do that than by cracking open a can of coconut milk, which is mysterious, creamy&hellipand a little bit gloopy, as you can see.

But oh&hellipthe magic it creates. Just pour in the whole can&hellip

And stir it until it&rsquos all combined. Now, you could absolutely use a combination of milk and/or half and half to get this creamy consistency&hellipbut the flavor of the coconut milk is what you want here.

Now, it all needs a little tang, so squeeze in some lime juice&hellip

And I like a little sweetness to my curry, so add in some honey. You can use brown sugar instead, or you can just leave out the sweetness altogether if you prefer!

It definitely needs some salt, too. Add a little, then taste and see if it needs more.

Then, just to make my skirt fly up, I squeezed in a little Sriracha/hot sauce. Now, some curry powders are inherently spicy already, so you might taste the sauce first before you start adding in spice.

But I ain&rsquot afraid of a little spicy.

In fact, I ain&rsquot afraid of a lot of spice.

Did you know that ingesting spicy foods causes a release of endorphins? It&rsquos true. And I&rsquom so glad. I&rsquod much rather eat a bowl of curry than jump off a mountain.

Now just stir it all around&hellip

And let it bubble up and cook for another minute or so. And at this point, it&rsquos really important to taste the sauce so you can add a little more salt, a little more lime juice, a little more honey, a little more spice&mdashwhatever you think it needs.

Then add the shrimp right back into the pan&hellip

And let it simmer for another minute.

Now, you can add parsley or cilantro here&hellipbut I decided to add basil. It just felt right.

Just shop it up, add it in&hellip

Stir it around&hellipand it&rsquos ready!

Spoon on some of the shrimp&hellip

Drizzle on some extra sauce&hellip

And garnish with a little more basil and a wedge of lime.

I mean&hellipI DID totally eat this!

And it was so, so good. Creamy, flavorful, slightly spicy, and just completely lovely.

Madison is off from school this week so I’m trying to spend less time working and more time doing family stuff. This is in my slow cooker today so I thought it would be perfect to share here from the archives.

I’m not a fan of sweet foods as a main dish, unless it’s balanced with savory and spicy flavors. In this dish the honey, soy sauce, rice wine vinegar and sriracha compliment each other and balance out the sweetness.

I’ve tried a few versions floating around the web, but they were much too sweet for my taste. After a few attempts, I finally found the perfect balance of sweet-savory without adding too much sugar. Rice wine vinegar is naturally sweet, and adds a bit of acid which rounds out the flavors. I served this with more sriracha sauce on the side for extra heat and served it over brown rice.

Usually I set some chicken aside for my toddler when I shred it, before adding it back to the sauce, since her palate is pickier than the rest of ours, and it works out fine. I never cook a separate meal for her, she eats what we eat, just modified at times if I cook something spicy.

For lunch the next day, I made some lettuce wraps with some leftover forbidden rice I had and thoroughly enjoyed eating them with my hands.

And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

Quick. Easy. Not horrible for you. Quick. Did I mention it was quick? My favorite &ldquorecipe&rdquo for orange chicken is one that someone else makes and shows up at my door step in 35-45 minutes with a minimum $15 order. A minimum that I almost always double because the guy on the other end of [&hellip]

Quick. Easy. Not horrible for you. Quick.

Did I mention it was quick?

My favorite “recipe” for orange chicken is one that someone else makes and shows up at my door step in 35-45 minutes with a minimum $15 order. A minimum that I almost always double because the guy on the other end of the call has eggrolls and a wonton soup that make a killer lunch the next day. That orange chicken is spicier and more savory than the usual orange chicken. (A feat I know is achieved by adding a bunch of red pepper and extra fat to the usual orange chicken.) (Sooooo worth it.)

My second favorite recipe is not the at-home “so much better than take out” version that involves breading and frying, a million ingredients to make the sauce, and ending with a kitchen that looks like a just spent the day cooking Thanksgiving dinner. And let’s not forget about the bonus morning-after-frying smell that is now permanently embedded in every strand of your hair.

My second favorite recipe is a quickly whipped-up, stripped-down version created out of desperation. It requires a handful of ingredients, leftover chicken, and… that’s it. In minutes, you have a sauce with a bright citrusy punch and a light kick that marries perfectly with chicken and rice.

Semi-pro tip: There are three things you’ll always find in my fridge or freezer: a repurposed wonton soup container of lime juice, frozen rice, and already-cooked chicken breast for “emergencies.” (These days, that seems to basically be every weeknight.) Maybe I’m totally on my game (ha) and planned ahead (all of the LOLs) by cooking a large package of bone-in chicken breasts in the crockpot… or maybe I’ve just hit up Costco and splurged on the package of rotisserie chicken breast.