Aside from pick-up-phone-and-order-Chinese, this might be the fastest non-cereal, non-PB&J, non-Hot-Pocket dinner ever.
5 minutes of prep, 7 minutes under the broiler. All while you’re microwaving some steam-in-bag broccoli or reheating the leftover roasted asparagus from the night before.
Dinner? Done. Just like that.
The spice rub comes from an oldie but insanely goodie, Spicy Honey-Glazed Chicken Thighs. It gets the tiniest of tweaks – I highly recommend using chipotle chili powder if you can. The slight heat + smokiness goes pretty perfectly with the sweet & sour honey glaze.
On those nights when we need something fast and prefer clean-up to be limited to a foil-lined pan and two tiny mixing bowls (hello, swim team and soccer practice!), I have a total winner that’s not too boring for the adventurous eater, not too weird for the picky eater, and not too spicy for the 4-year-old eater.
Spicy Honey-Glazed Salmon
Salmon is broiled with a smokey, flavorful dry rub and then finished with either a sweet & sour honey glaze or a Whole30-approved sweet & sour date glaze.
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika (I use smoked)
Generous pinch of salt
Several grinds black pepper
2 Tbsp honey
1 1/2 tsp cider vinegar
2 8-oz salmon filets
*For a Whole30-compliant glaze, I soak 2 dates in hot water for a few minutes to soften and then blend the drained dates with 1/4 cup cider vinegar. Use the glaze as directed (will glaze ~8 filets) and store leftover glaze in a jar in the fridge.
Preheat the broiler and move the top rack to ~4-5 inches below element.
Mix dried ingredients in a small bowl (this makes enough for two recipes, I store extra mix in a ziptop bag and regularly make the salmon again the next night).
In another small bowl, mix honey and vinegar together (a 10-second trip through the micrwave is helpful).
Line a pan with foil and lightly brush with olive oil (or cooking spray).
Place salmon on foil and drizzle with olive oil.
Sprinkle each filet with 1/2 tsp of spices, rubbing the dry rub over the top and sides of the fish.
Broil for 5 minutes, brush with half of the honey mixture, and broil 1 more minute.
Brush with remaining honey mixture and broil 1 minute.
Last spring, we planted a tiny blood orange tree in the backyard. And somehow it survived. We won’t let any blooms go to fruit this year but next year, man. Next year.
Besides margaritas, one of my other favorite things to have for lunch is this salad. You mightrecognize it. It’s spinach & quinoa tossed with a quick vinaigrette of blood orange juice, white wine vinegar, and shallot and then topped with blood orange segments and crumbled goat cheese.
I can make it on the weekend and then eat it cold, straight from the fridge, for the next several days. It sort of balances out those weekend margaritas. Or at least, that’s what I tell myself.
So remember that roasted cauliflower? You know, the healthy side dish that once actually grew in the ground? The eat-straight-from-the-pan lunch that wasn’t candy-coated or Funyuns?
This is what I did with the leftovers.
I took one of our favorite versions of carbonara, which replaces half of the pasta with plant things (this time leftover roasted cauliflower) and had an instant winner on my hands.
Honestly, there’s a little bit of bacon and there’s some Parmesan along with those glorious carbs… so anyone who declared that dish a “you don’t need to make this again” would probably be forwarding their mail at this point.
Roasted Cauliflower Carbonara
Roasted cauliflower replaces half of the pasta in this traditional carbonara.
It’s mid January. And you’re probably still eating your vegetables, right?
A couple of months ago, I shared a killer-addictive recipe for roasted cauliflower. Who uses “killer-addictive” to describe cauliflower?
Someone who puts browned butter, prosciutto, and sage on cauliflower. That’s who.
Cauliflower is in the market now and the heads are abundant, cheap and the size of your head. There’s nothing wrong with raw cauliflower, especially if there’s a jar of homemade ranch or a bowl of hummus nearby. But there’s no reason to stop there.
You can do far worse things to a head of cauliflower than roasting it broccoli-style with garlic- and red pepper-infused oil, until the florets caramelize and start to crisp. Say, something like this:
But more on that later. Because to make that, you’ll need some of this:
Cauliflower roasted in garlic- and red pepper-infused oil.
1 large head cauliflower, cut into florets
3 Tbsp olive oil
2 cloves garlic, sliced or minced
Red pepper flakes
Preheat the oven to 400.
In a small sauce pan, heat the olive oil until hot over medium heat.
Add the garlic and cook for 3-5 minutes, until the edges begin to brown.
Swirl the pan occasionally. In the last minute, add the black pepper and red pepper flakes and turn off the heat.
Pile the cauliflower into the center of a large baking pan and drizzle the garlic oil over top.
Toss with two large spoons until distributed and spread cauliflower to an even layer.
Sprinkle with salt and bake for 20-25 minutes, until nicely browned.