Honey Mustard Salmon Salad

Honey Mustard Salmon Salad

Wild caught salmon mixed with mildly sweetened raw honey, Dijon mustard and crunchy vegetables make this fish salad more flavorful than a tuna salad.

If your planning to cook up some salmon, reach for wild caught salmon, and here’s why?

Why Choose Wild Caught Salmon

Wild caught salmon are born in fresh water rivers and lakes and then grow in the ocean. In the wild, salmon have plenty of room to swim and roam.

They also have a diverse and natural diet giving their flesh a bright orange/red color. This is from the krill they eat.

Wild salmon actually requires less time to cook. They tend to have a more robust taste, again due to their natural habit.

Also, wild salmon swim farther distances, giving them leaner and less fatty bodies than farm-raised salmon.

Farm-raised salmon are raised in tight quarters where they are literally on top of each other.

Cast Iron Seared and Broiled Salmon With Fruit And Herb Salsa

They don’t have to work for their food or swim as far. As a matter of fact, their flesh is a grey color due to only eating fish fed, not ocean krill. The pink you see in farm raised salmon is added food coloring.

The best time to shop for wild caught salmon is when it’s in season – typically April through September, but it depends on the species.

The most abundant of all the type of Salmon there are is the Pink Salmon. Most of the commercially caught Pink salmon are canned. It can also be found in the frozen section of your local market.

Oven-Baked Pecan Crusted Salmon

Pink Salmon is also the best fish for making, salmon burgers and salads.

Honey Mustard Salmon Salad

4 tablespoons Dijon mustard

4 tablespoons plain Greek yogurt

2 tablespoons local raw honey

2 – 6 ounce cans Alaskan Wild Salmon, drained

1 small red bell pepper, diced

2 celery stalks, sliced thin

1/2 cup white onion, diced

In a large bowl, mix together mustard, yogurt, and honey. Add salmon, red bell pepper, celery, and onion.

Stir together until mixed.

Place the Honey Mustard Salmon Salad in the center of a serving platter and surround the fish mixture with your favorite crackers, and serve.

More Salmon recipes:


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Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta

Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta - close up

Butternut squash, also known as butternut pumpkin or gramma, has a sweet, nutty taste similar to that of a pumpkin.

When ripe, it turns increasingly deep orange, and becomes sweeter and richer.

Roasted butternut squash has a creamy sweet buttery taste.

It is a good source of fiber, vitamins A & C and including magnesium and potassium.

Sage is a pungent herb. It has been added to the recipe as it gives a feeling of warmth to the dish. It has an earthy taste, combining the scents and flavors of citrus and pine.

Fresh sage is more vibrant and less bitter than when it is dried.

Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta

4 tbsp. olive oil

1 package chicken sausage

3 cups gluten-free, Penne pasta

2 cups cubed, butternut squash

1 tbsp. dark brown sugar

½ cup pecan pieces

1 stick, salted butter

8 sage leaves, small

½ tsp. Himalayan Salt

½ tsp. black pepper

Slide a small baking sheet into your oven and preheat it to 400 degrees.

Cook gluten-free pasta according to package instructions.

preparing butternut sqaush for Roasted Butternut Squash and Sausage with Gluten Free Penne PastaPeel and cube up two cups of butternut squash.

In a medium bowl, toss the squash with olive oil, salt, pepper and dark brown sugar.

Remove heated aluminum lined baking sheet from oven, add the squash and spread out over aluminum sheet.

Return to oven and roast for 20-25 minutes, stirring vegetables once 1/2 through.

Remove once the squash is tender.

searing chicken sausage for Roasted Butternut Squash and Sausage with Gluten Free Penne PastaIn a large medium heated skillet, add olive oil and sear the chicken sausages on all sides.

Remove, slice and add back to the pan to cook the centers.

In a large mixing bowl, combine sausage, pasta and butternut squash, and set aside.

A 39 second video to show You how to prepare the “Brown Butter Sage Sauce”

Heat a 10 inch skillet on medium heat.

Place the stick of cold butter into the hot pan, lift and swirl the butter.

Add in the sage leaves and keep swirling until the butter has completely melted, should be a deep brown color, but not to the point of burning.

adding pecan pieces to Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta

After you have poured the brown butter sage sauce over the pasta, toss to mix well.

Sprinkle pecan pieces over top and mix in.

Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta - close upPlate and serve.

Another Gluten-free Recipe: Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon

More Recipes with Butternut Squash

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts

Coconut and Butternut Squash Soup

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Instant Pot Brown Sugar Garlic Chicken

Instant Pot Brown Sugar Garlic Chicken

This Instant Pot Brown Sugar Garlic Chicken thigh meal could be your new favorite chicken dish.

Not only is it deliciously yummy, but perfectly cooked and smothered in a sauce thats sweet and spicy.

The sweetness is for the brown sugar, and the small amount of heat or spiciness is for the Honey Gochujang Sauce (Asian sauce).

Korean Honey Gochujang Sauce
Sweet & Spicy

Honey gochujang sauce is savory, sweet & spicy all in the same bite. The sauce is great for dipping, cooking and marinading.

This is a versatile recipe, as it is boneless and skinless chicken thighs, you can shred the meat to make tacos or even a pulled pork sandwich, but with shredded chicken.


Try These Recipes Replacing The Protein With Brown Sugar Garlic Chicken


Instant Pot Brown Sugar Garlic Chicken

3 pounds chicken thighs, boneless and skinless

½ cup brown sugar

8 cloves garlic minced

2 tablespoon honey gochujang sauce

¼ cup soy sauce

¼ cup chicken broth

½ teaspoon pepper

On the Instant Pot turn on sauté mode. Add to the Instant Pot insert brown sugar, garlic, gochujang sauce, chicken broth, soy sauce and black pepper. Bring to a boil just until sugar is melted, while whisking.

Turn sauté mode off. Place chicken thighs in to insert coating meat with sauce. Place lid on Instant Pot and lock. Make sure pressure release is closed.

Turn to manual pressure cooking and set on high for 8 minutes. Allow pressure to release naturally for 5 minutes. Open release valve to let out any remaining pressure.

Remove chicken thighs from Instant Pot and set aside.

Turn the Instant Pot to sauté mode. Bring sauce to a boil.

Mix together 1-2 teaspoons of cornstarch and cold water. Next pour into boiling sauce and stir together until thickened.

Turn off sauté mode and place chicken back the the sauce and coat.

Instant Pot Brown Sugar Garlic Chicken

Plate and serve with rice or a vegetable. Garnish with chopped cilantro.

We guarantee the entire family will eat a full serving and will ask for seconds without any complaints. And that should tell you there’s something special going on.

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Instant Pot Chicken Cacciatore

Chicken Cacciatore made in an Instant Pot produces tender, juicy, fall-apart chicken. This recipe is easy, simple and rustic Italian comfort food at its best.

With the Instant Pot, you get a plate of Chicken Cacciatore in just about 40 minutes compared to a bake cacciatore in under 1.5 hours.

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.

There are many versions of how cacciatore is prepared in Italy.

In southern Italy, cacciatore is typically made with red wine, while in northern Italy, they use white wines.

In the north chicken is the main source of protein for the recipe, whereas in southern Italy, salami replaces chicken as the primary source of protein.


Read More Here About The Delightful Differences between Northern and Southern Italian Cuisine


Cacciatore is one of the most universal, classic, yet customizable dishes. Italy even has a national food day for the recipe, Oct.15th.

Instant Pot Chicken Cacciatore

1 tablespoon olive oil 

1/2 medium onion chopped

6 boneless, skinless chicken thighs

1 (28 fluid ounce) can fire roasted crushed tomatoes with juices

2 tablespoons tomato paste

1 red bell pepper chopped

1 large carrot sliced

6 cloves garlic minced

Leaves from 4 sprigs fresh thyme

1/2 teaspoon dried oregano

1/4 cup pitted Kalamata olives

Salt & pepper to taste

1 tablespoon fresh basil sliced thin

1 tablespoon fresh parsley chopped

Add the olive oil and onion to your Instant Pot. Sauté for 3 minutes.

Add the chicken to the Instant Pot and cook for 2 minutes/side.

Add the crushed tomatoes, tomato paste, red pepper, carrot, garlic, thyme, and oregano. Close the lid and set the valve on “sealing”.

Cook on high pressure for 10 minutes (it’ll take 10-15 minutes for it to get up to pressure). 

Once the countdown has finished, let the pressure release naturally for 15 minutes. You can then manually release the rest of the pressure.

Season with salt & pepper and stir in the olives, basil, and parsley.


Deliciously Yummy Italian Side Dishes


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Instant Pot Garlic Lemon Chicken Thighs

Instant Pot Italian Garlic Lemon Chicken Thighs

Chicken thighs are one of the most flavorful part of a cooked chicken. So flavorful, that when cooked in the Instant Pot they come out tender, juicy, and so deliciously yummy.

We love Sweet & Spicy Bacon Wrapped Chicken Thighs, but these lemon garlic chicken thighs get thumbs up as well. And the recipe is one of our new favorites.

This recipe is all about the lemon garlic sauce: made with chicken stock, garlic and lemon. Top that when plated with cilantro, you have yourself a deliciously yummy plate of chicken thighs.


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Instant Pot Garlic Lemon Chicken Thighs

Instant Pot Garlic Lemon Chicken Thighs

2 1/2 lb. bone-in, skin on chicken thighs (about 4 to 6 thighs, depending on the size)

1 tsp. salt, plus more to taste

1/2 tsp. ground black pepper, plus more to taste

1/2 tsp. paprika

1/2 tsp. Italian seasoning

1 1/2 tbsp. olive oil

3 cloves garlic, peeled and smashed

3 lemon slices

1 cup chicken stock

1 tbsp. cornstarch

Chopped fresh cilantro, for serving.

Trim any excess skin that stretches beyond the top of the chicken thighs.

In a small bowl, combine the salt, pepper, paprika and Italian seasoning. Sprinkle all over both sides of the chicken thighs.

Set your Instant Pot to the sauté setting and let the insert heat until very hot (it takes 2 to 3 minutes to heat up). Add the olive oil to the base of the pot, then 1/2 of the chicken thighs, skin-side down. Cook until golden brown, 5 to 7 minutes.

Remove the thighs to a plate. Repeat with the remaining chicken thighs, then transfer to a plate. Turn off the Instant Pot.

Add the garlic, lemon slices, and chicken stock to the pot. Scrape any browned bits from the bottom of the pot with a wooden spoon. Nestle the chicken thighs skin-side up in the pot (you may have to shingle them slightly).

Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select high pressure and set the timer for 15 minutes.

When timer is up, let the pressure release naturally for 20 minutes, then manually release any remaining pressure. Remove the lid and transfer the thighs to a plate. Cover loosely with foil to keep warm.

Discard the lemon slices and garlic and return the Instant pot to the sauté setting. In a small bowl, whisk together 2 tablespoons of water and the cornstarch. Add this to the pot and cook, whisking occasionally, until the mixture comes to a boil. Let simmer, whisking frequently, for 1 minute, until thickened. Turn off the Instant Pot. Season with more salt and pepper to taste.

Instant Pot Garlic Lemon Chicken Thighs

Serve the chicken with a drizzle of the sauce, topped with chopped fresh cilantro.


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Lo Mein Beef & Vegetable Stir-Fry

Lo Mein Beef & Vegetable Stir-Fry

Lo mein is a Chinese noodle dish made from boiled wheat noodles which are tossed with stir fried meat, vegetables and a sauce.

The word “mein” in Chinese means noodles, and “lo mein” means tossed noodles. This is how most lo mein dishes are made.

Lo Mein Beef & Vegetable Stir-Fry

After the stir-fry is done, the wheat noodles are put over the stir-fry and mixed in.

There is often confusion between pasta and noodles. Pasta, the signature dish of Italy, is made from durum semolina, a tetraploid species of wheat with a yellow endosperm and a coarser texture than common wheat.

This Is a Plate Of Italian Pasta with Pesto Sauce – Not a Plate Of Noodles With Pesto Sauce

Where as noodles are associated with Asian dishes. They are made with flour milled from common wheat, rice flour, or starch from a tuber or bean.

Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.


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Lo Mein Beef & Vegetable Stir-Fry

These fresh lo mein noodles are mixed together with beef, vegetables and a savory stir-fry sauce. With the end result being a bowl or plate of deliciously yummy food.

The Sauce

1 tablespoon cornstarch

1/2 cup soy sauce

1/2 cup brown sugar

1/4 cup hoisin sauce

2 tsp. sesame oil

1/2 tsp. ground ginger

1/4 tsp. crushed red pepper flakes

Add cornstarch and dark soy to a medium sauce pan over medium high heat and mix until lump free.

Next add remaining sauce ingredients and mix in. Bring to a boil then simmer until sauce thickens. Set aside.

The Stir-Fry

1 pound of either flank steak, skirt steak, ribeye or top sirloin, cut into 1×1 inch strips

1-2 teaspoons sesame oil

1 16 ounce bag (fresh not frozen) of prepare stir-fry vegetables

8 ounces lo mein noodles

Using a hot skillet with sesame oil, cook beef until it’s golden brown, remove from the skillet and set aside.

Using the same skillet, add some sesame oil and sauté vegetables (do not over cook). Next add cooked beef and sauce and mix in.


Cook’s Notes

The Meat:

For added flavor, marinate meat strips in 1/4 cup of prepared sauce. After marinating, save sauce to add with rest to stir-fry.

The Noodles: We recommend using cooked lo mein noodles for convenience. You can find them in the refrigerated section of any Chinese grocery, wherever they stock the fresh noodles, rice cakes, and wonton/dumpling wrappers.

Though you can use a box of the noodles, just cook according to package instructions.

The Vegetables: A stir-fry needs crisp tender vegetables, meaning the vegetables are just cooked to the point that they are still a bit raw inside.

This not only retains their flavor, color and nutrients better, but it also prevents overcooked vegetables leeching water, which can water down the flavor of the sauce.


Next add noodles and mix in. Continue cooking until the noodles are warmed through.

Lo Mein Beef & Vegetable Stir-Fry

Suggested to plate and serve immediately.


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Rotisserie Chicken Breast Topped With a Browned Butter Lemon Caper Sauce

When it comes to fast and delicious weeknight meals, it doesn’t get much easier than this.

Just 4 ingredients brought together in under 30 minutes and you have yourself a plate of Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce.

It is said that using a rotisserie chicken helps circumvent more complicated steps in a recipe. In other words, making a recipe using rotisserie chicken, is a recipe short-cut.

Ron Popeil and Boston Market made rotisserie chicken famous in America but sources say it was introduced in Mexico in 1946.

And another source says it was invented in Peru by a Swiss origin Peruvian farmer in 1950.

Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce

4 tablespoons butter, room temperature 

1 large lemon, sliced

Rotisserie chicken breast

3 tablespoons capers with 1 tablespoon of liquid from the jar of capers

Melt the butter in a medium-sized frying pan over medium heat. After butter has melted add the lemon slices and cook until they become very soft, about 5 or 6 minutes. The flavor of the lemon slices will be infused into the butter.

After 5 or 6 minutes have passed, remove the lemon slices from the pan with a pair of tongs, squeezing to get as much juice out of them as possible before discarding.

Add capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown. Remove from heat.

After removing the lemon slices add the capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown (be careful not to burn the butter). Remove from heat.

Plate by arranging rotisserie chicken breasts onto two separate plates and top with the warm lemon caper sauce.

Try this deliciously yummy rotisserie chicken recipe – Rotisserie Chicken Baguette Sandwich With Basil.

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Pan-Fried Herb Citrus Almond Crusted Chicken Breast

Pan-Fried Herb Citrus Almond Crusted Chicken Breast

These succulent chicken breasts are first marinated in a mix of soy, citrus, honey and ginger than coated with herbs, citrus and crushed almonds and seared to a golden brown crust in a cast iron skillet.

The chicken fillets are crispy on the outside and juicy on the inside. And there brimful with flavor all around.


Read More Here About Cast Iron Skillets


Chicken breast can be unforgiving when it comes to cooking them. Either broiled, grilled, pan fried or roasted, chicken breasts can dry out if not prepared right ahead of cooking them.

Unlike chicken thighs, breasts don’t have a lot of fat, so they tend to dry out as they cook.

But marinating chicken breasts can help to keep them moist and juicy.


Read more here about What are the Benefits of Marinating Meat and how to Enhance Your Chicken Breasts With These Simple Maneuvers.


Pan-Fried Herb Citrus Almond Crusted Chicken Breast

3 chicken breasts, skinless, boneless, cut into fillets

The Marinade 

1/3 cup soy sauce

3 tablespoons raw honey

Juice, half an orange

1 teaspoon orange zest, finely chopped

1 teaspoon ginger powder 

Salt and black pepper to taste

The Crust

1/4 cup sliced almonds, finely chopped

1 tablespoon orange zest, finely chopped

1 teaspoon fresh Basil, finely chopped

1/2 teaspoon fresh Rosemary, finely chopped

1/4 teaspoon fresh oregano, finely chopped

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

3 eggs

For the crust, add the first 7 prepared ingredients to a small bowl and mix together. Set aside.

Fillet the chicken breasts. You should have 3 chicken tenders, and about 9 slices of filleted chicken breasts.

For the marinade, add all ingredients to a small bowl and mix well. Add liquid to a large plastic zip lock bag. Add chick fillets, seal bag and shake. Allow liquid to coat Chicken. Set aside in the refrigerator for a least one hour.

After Chicken has marinated, place crust mix onto a large dinner plate of pie pan. Spread mix out over surface of pie pan.

Crack eggs into a pie pan and scramble. Set aside.

Heat a large skillet over medium heat and add 2 tablespoons of coconut oil.

When oil has heated, one at a time remove one fillet from bag and dip into egg batter. Allow excess egg to drop off and coat both sides of fillet in almond mixture.

Next add fillet to pan and cook 3-4 minutes each side. Proceed with each fillet, remove from bag, dip in egg, coat with almond mixture and pan fry.

Plate and serve with a salad and vegetables.

Now try this Oven-Baked Pecan Crusted Salmon. There’s even a Pecan Crusted French Toast with a Maple-Bacon Syrup. Oh so sweet and deliciously yummy.


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Sweet & Sour Chicken Stir-Fry

Dinner’s ready in just 30 minutes with chicken thighs pared with onions, sweet peppers and stir-fried with a homemade tangy sweet-and-sour sauce.

This sweet and sour chicken recipe is the ideal dish for a quick and deliciously yummy meal.

Sweet and sour chicken came to the USA from China in the 18th century. But it wasn’t until the 20th century that it spread throughout the country and became popular when the Chinese migrants turned from work as gold miners and railroad workers to Asian restaurant owners of food and drink.

Sweet & Sour Chicken Stir-Fry

Sweet & Sour Chicken Stir-Fry
Sweet & Sour Chicken Stir-Fry – Star 💫 Of Your Dinner Table

Preparing Sweet & Sour Sauce

⅓ cup brown sugar

2 tablespoons ketchup

½ cup water

½ teaspoon salt

3 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons corn starch

2 tablespoons of cold water

Add brown sugar, ketchup, water, salt, vinegar, and soy sauce in a medium sauce pan.

Bring to a boil over medium high heat.

Stir in cornstarch mixture and reduce heat to medium low and cook for 2 minutes stirring constantly. Set aside.

Prepare Chicken & Vegetables

1 cup Pancake mix

1/2 teaspoon pepper

2 eggs

1 lbs. boneless skinless chicken thighs, cut into cubes

1/4 cup vegetable oil

1 small onion, thinly sliced, cut into rings than strips

1 medium green bell pepper, cut into strips

1 medium red bell pepper, cut into strips


Cook’s Notes

Chopped vegetables should equal 3 cups

Also Read More Here About How To Successfully De-Bone Chicken Thighs – with recipes


1 can (20 oz.) pineapple chunks, drained

1/2 cup sweet-and-sour sauce

Cooked rice or rice noodles, if desired

In large resealable food-storage plastic bag, mix pancake mix and pepper.

In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with pancake mix. Seal bag; shake bag until chicken is coated.

In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add vegetables; cook 2 minutes, stirring frequently. Remove from skillet.

In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center.

Next add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot.

Sweet & Sour Chicken Stir-Fry

Plate and serve over cooked rice or noodles.


Try these favorite Asian recipes.

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Easy Asian Style Fried Rice

Easy Asian Style Fried Rice

Eating China states that fried rice is an all-in-one dish that conquered the world. This quick, cheap and tasty dish is endlessly adaptable and available everywhere.

Preparing this all-in-one dish is way quicker than waiting for your on-line take-out deliver to show up.

Regardless of how popular fried rice might be in other countries, in China fried rice is not an everyday home cooked food.

The Chinese like their rice steamed, white, and fluffy, but most of all plain. And fried rice does not fit that description.

As a matter of fact, fried rice was invented to use up leftovers. It was a dish of convenience and a way to save money and to find other uses for leftovers before throwing them out.

But today in China fried rice is eaten more out of choice than necessity. Typically it is served as a meal-in-one dish enjoyed for lunch or as a simple dinner, perhaps with a soup or a vegetable dish.

About That Rice

Some cooks will say that the dryness of day old cooked rice contributes to the ideal texture in the out come of the dish.

Using freshly steamed rice will render the final fried rice mushy and soft.

This is true if using white rice. But using just cooked brown rice will contribute to a typical firm fried rice texture.

This is because brown rice still has the fiber intake. With white rice, the outer fiber had been removed.


Read Here About Reheating Rice – Is It Okay To Reheat Cooked Rice?


Easy Asian Style Fried Rice

1 cup brown rice, cooked

1 cup frozen peas and carrots

1 chicken thigh, skinless, boneless, chopped into small pieces

3 thick slices of bacon, cut into small pieces

1 tablespoon olive oil

1/4 cup soy sauce

2 tablespoons honey

1 1/2 tablespoon fresh ginger, finely diced

3 small cloves garlic, minced

Cook rice according to package instructions. To save time use an Instant Pot. Follow appliance’s manual instructions.


Cooks Notes

If making stove top cooked rice, it will be done in about 45 minutes. To save time, use an Instant Pot, as brown rice will cook in 25 minutes.


Add diced meat to a medium bowl. Next add soy sauce, garlic, honey and ginger. Mix until well combined. Set aside in refrigerator to marinate meat.

When rice is ready. Set aside to cool.

Place a medium sized skillet over medium heat. Add 1 tablespoon butter. When melted, add eggs, cook soft scrambled, remove from heat and set aside.

In same skillet, add the olive oil and heat. Next, add marinated meat and cook until done, about 5-6 minutes. Remove from heat and set aside with scrambled eggs.

In the same skillet, add a teaspoon of butter with cup of frozen peas and carrots. Continuously stir vegetables in butter until vegetables have melted and softened lightly.

Add rice and meat to vegetables. Mix until all is well incorporated.

Plate and serve.


Try these deliciously yummy rice dishes.

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