Sunnys Easy Honey Glazed Salmon Many Ways Recipes

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SUNNY'S BBQ SALMON AND EASY SALAD



Sunny's BBQ Salmon and Easy Salad image

Provided by Sunny Anderson

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

1 side of salmon (2 to 2 1/2 pounds)
1 tablespoon mesquite liquid smoke
Kosher salt
3 tablespoons olive oil
1/4 cup plus 1 tablespoon sugar
1/4 cup sweet paprika
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon red chile flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 8-ounce container spring mix lettuce
1/4 cup thinly sliced red onion
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

  • For the salmon: Pat the salmon dry. Place the salmon skin-side down on a piece of nonstick aluminum foil on a baking sheet or a cedar plank that was soaked in water for 1 to 2 hours. In a zigzag motion, drizzle the liquid smoke over the flesh of the salmon and brush it in; let rest 5 minutes. Season the salmon with salt.
  • For the rub: In a medium bowl, stir together the sugar, paprika, onion powder, garlic powder, chile flakes, salt and pepper. Gently pour the seasoning blend over the entire top of the salmon, patting it into the flesh evenly. Let rest at room temperature for 1 hour.
  • Preheat the oven or a grill to 300 degrees F.
  • Drizzle the olive oil over the salmon. Place the salmon on the foil directly onto the grill or in the oven (or the salmon on the plank). Cook until medium rare, 20 to 25 minutes, depending on the size.
  • For the easy salad: In a large bowl, toss the lettuce, onion and lemon juice. Sprinkle lightly with salt and a few grinds of black pepper. Rest for a few minutes, then drizzle over the olive oil and toss again.
  • Remove the salmon from the skin and flake over the salad.

SUNNY'S EASY HONEY-GLAZED SALMON--MANY WAYS



Sunny's Easy Honey-Glazed Salmon--Many Ways image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Four 6-ounce skin-on salmon fillet portions, at room temperature
1/4 cup honey
Kosher salt and freshly ground black pepper
Zest of 1 lemon plus 8 thin lemon slices, seeds removed
2 tablespoons BBQ, sriracha or everything bagel seasoning
1/2 cup basil pesto, chilled

Steps:

  • For the salmon: Brush each salmon fillet on the fleshy side with the honey. Coat using the following instructions for one of the following flavors.
  • For the lemon pepper: Season with a sprinkle of salt, then add plenty of freshly ground black pepper. Sprinkle with the lemon zest and top each salmon portion with 2 lemon slices.
  • For the BBQ, sriracha or everything bagel seasoning: Sprinkle the seasoning evenly on each salmon portion.
  • For the pesto: Add the pesto on top of the honey and gently spread without pushing the honey over the edge (having the pesto chilled will help here).
  • Preheat a grill or the oven to 325 to 350 degrees F. Place the salmon on the grill on a piece of aluminum foil or on a pan lined with nonstick aluminum foil on the center rack of the oven. Grill or bake until preferred doneness, 10 to 15 minutes for medium. Remove and rest for a minute or two before serving.

SUNNY'S EASY BUTTER CHICKEN



Sunny's Easy Butter Chicken image

Butter Chicken is the commonly used name for the original Punjabi dish murgh makhani. I'm putting my spin on it to save time by using frozen prepared garlic and ginger pods from the supermarket.

Provided by Sunny Anderson

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

1/2 cup Greek yogurt
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garam masala
1 tablespoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken tenders, cut into 1-inch sections
4 tablespoons salted butter
1 cup crushed tomatoes
1 teaspoon sugar
2 frozen ginger pods (or 2 inches ginger, grated)
2 frozen garlic pods (or 2 cloves garlic, grated)
3/4 to 1 cup heavy cream, at room temperature
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro, plus more to garnish
2 cups cooked basmati rice

Steps:

  • For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours.
  • To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
  • For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes.
  • For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

SUNNY'S EASY SALMON BOWL



Sunny's Easy Salmon Bowl image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 17

Two 4- to 6-ounce salmon fillets, skin on and at room temperature
Olive oil, for brushing
2 teaspoons everything bagel seasoning
1 teaspoon hot honey
1/4 cup mayonnaise
2 teaspoons fresh lime or lemon juice
1 teaspoon hot honey
1 teaspoon prepared wasabi
2 handfuls spring mix lettuce blend
1 cup cooked wild rice, at room temperature
3 lemon wedges
3 lime wedges
1 avocado, thinly sliced or chopped
2 scallions, thinly sliced on the bias (both white and green parts)
1/4 cup fresh cilantro leaves
1/2 cup chopped fresh mango
4 to 6 paper-thin slices red onion

Steps:

  • For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
  • Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature.
  • For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside.
  • For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing.

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