sriracha lime salmon

Love her (me!) or hate her, Gwynnie has got to be your BFF when the new year rolls around and you kick it into high clean-eating gear. Gal's got some seriously great recipes (evidence) that are also healthy and simple. What's not to love?

This salmon is too delicious. It's got a perfect balance of flavors and couldn't be easier to throw together. Paired with the best brussels sprouts ever, this is pretty much all I want to eat from now on.

P.S. I've blogged a few recipes from It's All Goodbut that doesn't begin to scratch the surface on how much I've made and LOVED from it. So, I want to give you guys one! I promise you, the recipes in here are awesome and are perfect for starting the new year off right. All you have to do is like Little Kitchie on Facebook, then leave me a comment letting me know you did (or that you already do, which if so, thanks!). You can also follow on Twitter or Pinterest  for extra entries, just comment and let me know. I'll choose a winner at random next Friday, January 31. Good luck! xo

Sriracha Lime Salmon (slightly adapted from It's All Good. Actually the only difference here is not making my own sriracha because sanity.)
serves 2

you'll need:
zest of 1/2 a lime
1 1/2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons sriracha
1 tablespoon maple syrup
kosher salt
2 pieces of salmon (mine were about 6 oz. each)
2 tablespoons chopped cilantro

Preheat oven to 425 degrees F.

Whisk together the lime zest, juice, sriracha, maple syrup, and a pinch of salt. Line a baking sheet with parchment paper or foil, place salmon on top, and pour the mixture over it.

Roast salmon for 12-15 minutes. Serve sprinkled with cilantro. Enjoy!

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halibut with bacony corn saute

Before we get into the deliciousness that is this meal, can we talk about the new Civil Wars album for a second? Ummm so obsessed. Cannot even get over how gorgeous. I guarantee I will have this playing nonstop in my car at an embarrassing volume for at least six months.

Speaking of obsessions, I cannot seem to get enough fresh corn this summer. It's a little out of hand at this point, but I'm going to stick with it to convince myself that it's still summertime. Don't be surprised if you see another corn recipe this week... in fact, anticipate it!

This makes a quick, fabulous dinner that's easy enough for a weeknight but definitely special enough for a little date night at home. Short ingredients list, on the table in 20 minutes, and no turning on the oven... have I convinced you yet?

Halbut with Bacony Corn Saute (adapted from Cooking Light)
serves 2

you'll need:
1 tablespoon olive oil
2 6-oz. skinless halibut fillets
salt and pepper
1 applewood-smoked bacon slice
2 ears of fresh corn, kernels removed (if you're using frozen corn, it's about a heaping cup)
1 tablespoon butter
1/3 cup sliced green onions
1-2 tablespoons pesto, for serving (I used spinach basil pesto)

Heat a large skillet over medium-high heat. Add olive oil to span and swirl to coat. Sprinkle halibut with salt and freshly ground black pepper on both sides. Add to pan and cook for 4 minutes per side. Remove fish from pan and set aside to rest.

Reduce heat to medium. Add bacon to the pan and cook until crisp. Remove bacon from the pan and crumble. Add corn to the pan and cook for 3 minutes, stirring occasionally. Stir in butter and cook for 1 more minute, or until the butter melts. Stir in crumbled bacon and green onions.

Serve saute alongside fish and garnish with pesto, if desired.

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coconut oil roasted salmon

This is to make up for Monday's mac and cheese post. It's all about balance, right?

This is a perfect way to make salmon for anything - this would be awesome on a salad, on top of lentils, with some roasted veggies or brown rice on the side. The possibilities are endless here; this isn't really a recipe, more of a method for getting you great salmon in no time.

Are you using coconut oil for everything yet? It's crazy how versatile this stuff is. There are posts floating all over blogs and Pinterest telling you how coconut oil can do everything but fill out your taxes for you, so I won't go on about it here. Let's just make some salmon!

Coconut Oil Roasted Salmon
serves 2

2 (4-5 oz.) pieces of salmon
2 tsp. coconut oil, melted
salt, pepper, and paprika for seasoning

Preheat oven to 400 degrees F. Place salmon pieces, skin side down, onto a foil-lined baking sheet. Brush each piece with melted coconut oil and season with salt, pepper, and paprika. Roast for 10 minutes. Remove salmon from the oven and cover with aluminum foil, allowing to rest for 5-10 minutes.

Serve with whatever you like and enjoy!

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