Author: cookiesandcups.

Ingredients

• 1/2 pound chopped bacon
• 1 cup chopped onion
• 1 pound lean ground beef
• 1 tablespoon steak seasoning (I used McCormick)
• 12 ounces Velveeta, cubed
• 1 (13.8 ounce) thin crust pizza dough (I used PIllsbury)
• 1 1/2 cups grated cheddar jack cheese

Sauce

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• salt & pepper to taste

Instructions

1. Preheat oven to 425�. Line a baking sheet with parchment paper and set aside.
2. In a large skillet over medium-low heat cook bacon until it�s crisp. Remove the bacon from the pan and set aside.
3. In the same skillet, with the bacon grease increase heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain the excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat.
4. Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15�10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing.

Sauce

1. In a small bowl whisk together the mayonnaise, ketchup, salt, and pepper.
2. Dip the sliced bread into the sauce, if desired.

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This Salmon in Roasted Pepper Sauce makes an absolutely scrumptious meal, worthy of a special occasion. Make this easy one-pan dinner in just 20 minutes!

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

Author: Tania Sheff | cooktoria.

Ingredients

• 2 salmon fillets skin on (about 1 lb.)
• Salt and pepper to season
• 1 tbsp. olive oil
• 1 tbsp. butter
• 3 cloves garlic finely diced
• 4 oz. roasted red peppers diced
• 4 cups fresh baby spinach
• 1/2 cup Half & Half or heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. red pepper flakes or to taste
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions

1. Season the salmon fillets with salt and pepper.
2. Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
3. To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
4. Add the spinach and allow it to wilt.
5. Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, salt, and pepper. Stir and bring to a simmer.
6. Return the salmon to the pan and spoon the sauce over each filet.
7. Serve over pasta, rice, or steamed vegetables.

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Author: recipetineats.

Ingredients

• 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
• Salt and pepper
• 2 tbsp oil , separated
• 2 garlic cloves , finely grated
• 2 tsp ginger , finely grated
• 1 lemongrass , peeled, finely grated (Note 2)
• 1 tbsp brown sugar
• 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
• 400 g/14oz coconut milk (Note 2)
• 1 tbsp fish sauce (or soy sauce)
• 2 tsp lime zest (1 lime)
• Lime juice , to taste

GARNISH/SERVING:

• Fresh coriander/cilantro leaves , finely chopped (recommended)
• Finely sliced large red chillies (optional)
• Vermicelli noodles , soaked per packet, or rice
• Steamed Asian greens

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Instructions

1. Sprinkle both sides of salmon with salt and pepper.
2. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
3. Turn heat down to medium low and allow skillet to cool.
4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
5. Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

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INGREDIENTS:

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons mirin (Japanese sweet rice wine)
• 3 tablespoons sake
• 2 tablespoons honey
• 4 (4 ounces each) skinless salmon fillets
• 2 teaspoons cooking oil

INSTRUCTIONS:

1. Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
2. Remove the salmon, reserving the marinade. Heat a frying pan or saut� pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side.
3. Turn heat to low and pour in the reserved marinade. Spoon the simmering glaze over the top of the salmon fillets until you have a sticky, glossy glaze coating the fish, another 1 to 2 minutes; the glaze will bubble and thicken in the pan while you're spooning it over the salmon.
4. Use a fish spatula to carefully lift the salmon out of the pan and onto a serving plate.

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This is a sweet, spicy and smoky honey sriracha oven baked salmon recipe you won�t be able to stop eating � and you only need 10 ingredients and 25 minutes to make it!

AUTHOR: Caroline Phelps | pickledplum.

INGREDIENTS

• 1 pound boneless salmon fillet
• handful cilantro leaves (optional)

SRIRACHA GLAZE

• 1 tablespoon vegetable oil (or other neutral oil)
• 1 clove garlic (finely chopped)
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 1/2 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds

INSTRUCTIONS

1. Preheat oven to 425�F.
2. Line a cooking tray with parchment paper and lay salmon fillet on top (skin side down). Season with salt and pepper.
3. Cover salmon with another piece of parchment paper and bake for 10 minutes.
4. Meanwhile, put all the ingredients for the glaze EXCEPT sesame oil and seeds, in a pan and bring to a boil. Lower heat to a bubbling simmer and cook for 8-10 minutes, until sauce has thickened and reduced by about half. Transfer to a bowl and stir in sesame oil and seeds.

GLAZING:

1. Use a brush or the back of a spoon and cover the top of the fish with the glaze mixture, spreading it as evenly as possible.
2. Return salmon in the oven for 8-10 minutes, until cooked through.
3. Serve topped with fresh cilantro.

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This Honey Mustard Salmon recipe features a homemade honey mustard sauce that is super delicious (and easy to adapt if you like to go heavier on the honey or mustard side).  It can also be cooked quickly and easily in the oven or on the grill

AUTHOR: gimmesomeoven.com

INGREDIENTS:
HONEY MUSTARD SALMON IN FOIL:

1. 1 batch honey mustard sauce (see below)
2. 2 pound side of salmon, boneless and skinless
3. 1 tablespoon finely-chopped fresh parsley leaves

HONEY MUSTARD SAUCE INGREDIENTS:

• 1/3 cup whole grain mustard
• 1/4 cup honey
• 4 cloves garlic, peeled and minced
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon black pepper

DIRECTIONS:
TO MAKE THE HONEY MUSTARD SALMON IN FOIL:

1. Heat oven to 375�F.  Or heat a grill to medium heat.
2. Prepare your honey mustard sauce as directed below.
3. Line a large baking sheet with a large sheet of aluminum foil.  Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
4. Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.
5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed.  (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)

Full instructions,  please visit gimmesomeoven.

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Easy, healthy, garlic herb butter salmon and asparagus foil packs are a quick and tasty 30 minute meal for summer nights, camping, and cookouts. The flaky salmon and tender asparagus will melt in your mouth!

AUTHOR: TIFFANY | lecremedelacrumb.

Ingredients

• 4 boneless skineless salmon fillets
• salt and pepper to taste
• 1 pound asparagus, ends trimmed
• 1 lemon, thinly sliced, (plus additional wedges for garnish)
• 1/2 cup butter, at room temperature
• 3 teaspoons Italian seasoning
• 3 teaspoons minced garlic
• fresh thyme or parsley, for garnish

Instructions

1. Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and 1/4 of the asparagus in the center of one 12x12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.
2. In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.
3. Fold the foil tightly around the salmon and asparagus, being sure to seal the ends together tightly so the juices and butter doesn't run out while cooking. Grill over medium high heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes, until asparagus is tender and salmon is flaky.
4. Drizzle fresh lemon juice over the top and serve immediately.

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DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.