Panko Crusted Salmon with Brussel Sprout "Hash"

After a week of living the single girl life, I got back in the kitchen tonight and reminded myself I could still cook. :)
Start to finish, this meal is super simple and a great week night go-to.
This recipe will make 2 dinner servings.

Ingredients:

1/2 lb salmon filet, skin on
2 Tbs German grainy mustard
1 Tsp honey
2-3 Tbs panko bread crumbs

8-10 medium fresh brussel sprout, sliced
1/2 small onion, diced
1/4 jalepeno pepper, diced
4 slices bacon, diced
1/2 cup frozen corn
1 Tbs butter
Salt/Pepper to taste


Preheat oven to 425. Season salmon filet with salt/pepper. In small bowl combine honey and mustard. Coat salmon with mustard/honey mixture then top with panko breadcrumbs.
Bake @425 for 15-20 minutes. (I recommend asking your fish counter how long/temp to bake your salmon. My filet was quite thick and took over 2o minutes.)

Heat skillet to medium heat and cook bacon. Remove cooked bacon, leaving bacon grease in the pan.
In grease, cook onions and jalepeno for 3-4 minutes.
Add sliced brussel sprouts and cook 5-10 minutes. Add corn and cook another 3-4 minutes.
Finish off with 1 Tbs butter and return cooked bacon to mixture.
Serves 2. No leftovers.

Em's Fish Curry

So I may have mentioned this a few years ago, but......
When I was working at the camp in Maine, the chef there made a kick-ass chicken curry. I never knew I loved curry until he made it. Luckily he shared with me some of his tips and tricks on how to make a delicious curry on my own.
I since then of course have made curry numerous times, but tonight I switched it up.
I bought a new curry spice at Whole Foods AND I used fish instead of chicken.
I highly, highly recommend fish as a replacement to chicken in this dish. Yum!

Ingredients:

2 tilapia filets
2-3 Tbs curry of your choice(any grocery store should have some sort of curry spice)
1 cup coconut milk(divided)
1 small carrot diced
1/2 small onion diced
1/2 jasmine rice: cooked

In small dish combine 1 Tbs curry, 1/2 cup milk and tilapia. Allow to sit for 2-3 hours or even overnight.
Remove from "marinade" and cut into bite sized pieces.

Heat small saucepan to medium heat. Add about 2 Tbs olive oil.
Cook onion and carrot a couple of minutes and add 2 Tbs curry. Add tilapia and cook a couple more minutes. Pour in 1/2 cup coconut milk. Reduce heat to medium/low. Cook maybe 5 more minutes.

Serve over jasmine rice.
Makes 2 servings.

Pepperoni Pasta Salad

Another pasta salad option!
Just so you know, these salads don't have to be just for lunches, they would serve as a great side for any dinner or bbq.


Ingredients:

1 cup diced pepperoni(buy what you like: slices, whole)
1 green bell pepper diced
1/4 onion diced
1/4 cup provolone diced
1 cup cooked pasta of your choice
1/4 cup Garlic Expressions dressing

Cook pasta according to package directions. Allow pasta to cool completely.
In large bowl combine all ingredients.
Refrigerate.
Makes 3-4 lunch servings.

Chicken Pesto Pasta Salad

Spring is in the air, and with warmer temps and sunny skies comes lighter meals.
I try my best to plan my weekly lunches ahead of time and the following recipe will definitely be a go to this spring!


Ingredients:

1 cup shredded rotisserie chicken
1/4 cup fresh pesto(I buy Whole Foods in house pesto)
1/4 cup diced provolone cheese(ask your deli counter to cut you a thick slice)
1 cup pasta of your choice(I used shells)

Cook pasta according to package directions.
In large bowl, combine chicken, pesto and cheese. Refrigerate.
Makes about 3-4 lunch sized portions.

DELISH!


Rotisserie chicken is a great go to, especially for the price. Plan ahead and incorporate the rest of your chicken into other meals that week. i.e.: Chicken tacos, chicken caesar salad.