Salmon Chicken Recipes

FIRECRACKER SALMON

Steps:

• In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha to combine.
• Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.
• Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight (if time allows).
• Preheat oven to 370°F (190°C). Heat an oven proof skillet over medium heat with a small drizzle of oil.
• Sear salmon for 2-3 minutes on both sides, undisturbed, to get nice crust. (You may need to sear in batches depending on the size of your skillet.)Transfer to plate and repeat with remaining salmon.
• Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.Bake for 8-10 minutes, or until cooked to your liking.Serve warm with chopped chives.

FIRECRACKER SALMON

Steps:

• Make the firecracker sauce. Whisk all the marinade ingredients together in a small bowl until well combined.
• Marinate the salmon. Put the salmon fillet in a large baking dish, skin side down if it has skin and pour the marinade over the fish. Then rub the marinade all over the salmon making sure to fully cover both sides of the fish. Now, cover the baking dish with plastic wrap and put it in the fridge to marinate for at least 2 hours and up to 24 hours.
• Preheat your oven. Right before you are ready to make the firecracker salmon preheat your oven to 375°F (190°C).
• Bake the salmon. Remove the plastic wrap and place the salmon in the baking dish with the marinade in the preheated oven to bake for 15 to 20 minutes. Baking times do vary depending upon the size and thickness of the fillet so it's best to check your fish at 15 minutes and go from there.
• Garnish and serve. Once the salmon is cooked to your liking, garnish it with fresh sliced green onions and serve immediately. Serve this over some plain steamed rice, cauliflower rice, or with a side of steamed vegetables like broccoli and cauliflower.

CHICKEN AND SALMON MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Line 2 baking sheets with parchment paper.
• On the first sheet, place the chicken, broccoli, and cauliflower with space between each piece.
• Drizzle the chicken and veggies with oil, and season with salt and pepper.
• Spoon the pesto on top of the chicken and spread into a thick, even layer.
• Season the veggies with the oregano and toss them on the sheet so that everything is evenly coated.
• Bake for 8 minutes, leaving room in the oven for the second baking sheet.
• On the second baking sheet, place the salmon, yellow squash, and bell pepper with enough space between each piece.
• Drizzle the salmon and veggies with oil, and season with salt and pepper.
• Squeeze the fresh lemon juice over the salmon fillet.
• Season the veggies with garlic powder and toss them on the sheet so that everything is evenly coated.
• Add the second tray to the oven and bake both sheets for 12 minutes, until the chicken and salmon are both cooked through.
• Slice the chicken and salmon and place an assortment of protein and veggies in food storage containers. These containers can be stored in the fridge for up to 4 days.
• To serve, remove the lid from the container and microwave until desired temperature is reached.
• Enjoy!

SALMON CHICKEN

Steps:

• Preheat oven to about 180.
• Wash chicken and season with the chopped chilies, ginger, spring onion, paprika, oregarno and sambal.
• Rub all the seasoning into the chicken and leave to marinate for min 45 minutes to 2-3 hours. When chicken is ready, either use a food scissors or knife to make a pocket from the thickest part of the chicken right down near the end of the chicken breast.
• Wash salmon and slice semi thinly and set aside in a bowl chop up basil and add to fish add ginger chili, add 2 oz of the butter and mix well set aside until ready for use
• Once this is done, stuff the chicken with the salmon mixture and seal with tooth picks.
• Place chicken with all marinade in a non-stick tray and drizzle over with olive oil.
• Cook for about 25-35 minutes. Chicken should be a nice golden brown and moist.
• Service with steam or fragrant rice and veggies of your choice.

CROCK POT SALMON AND CHICKEN CHOWDER

Steps:

• Add the water, chopped onion, and frozen chicken thigh to the crock pot and turn on high; cook for 3 hours.
• Remove about 3/4 of the cooked onion and the chicken thigh from the liquid.
• Cut the cooked chicken into small cubes; set aside.
• Put the cooked onion you removed from the crock pot in the food processor along with the mayonnaise and whir until smooth.
• Add the pureed onion mixture, the chicken pieces, and remaining ingredients to the liquid in the crock pot and cook on high for an additional 2 hours or until rice is to desired texture.

HONEY GARLIC GLAZED SALMON

Steps:

• Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
• Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
• Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
• Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
• Garnish with minced parsley if desired.