Tag: Entree

Bacon Wrapped Turkey Thighs | Easy Oven Recipe

Bacon Wrapped Turkey Thighs | Easy Oven Recipe

Turkey Thighs are wrapped in bacon and served with a Cranberry Frisee salad and Poppyseed Dressing! It is full of fresh herbs for the moistest, most flavourful turkey ever! An easy turkey dinner with only 10 minutes of prep time! This post is sponsored by […]

Vietnamese Spicy Caramel Turkey Wing Recipe

Vietnamese Spicy Caramel Turkey Wing Recipe

Bake ahead and enjoy all the Autumn / Back to School activities with this spicy and tangy recipe! This post is sponsored by the Turkey Farmers of Canada. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in […]

Easy Salmon Patties Recipe

Easy Salmon Patties Recipe

This best-ever salmon patty easy recipe instantly upgrades your canned salmon for a healthy meal packed with Omega 3 and an excellent source of calcium. Kids love this and as a Millennial Mom, I love this quick dinner favourite that comes together in just 5 minutes!

Would it be weird if I told you I LOVE eating the tender bones in each can of wild sockeye salmon? Traditionally, fresh-packed whole fillets, including skin and tender bones which provide you with an excellent source of calcium and omega-3 fatty acids.

Canned salmon is an easy way to protein to your meals. If I’m in a pinch, I would bring a can to work and add it to my green salad. Or if I’m sick, I would add some salmon to my congee. Because it is easy.

I always buy Wild sockeye salmon caught in Alaska and is MSC certified sustainable.

Nutritional Value of Canned Wild Sockeye Salmon

  • 12g of protein per 55g serving
  • Natural source of Omega 3 polyunsaturates
  • Low in saturated fat
  • Free of trans fat
  • Good source of calcium
Quick 5 Minute Dinner Solution: BEST WILD SALMON PATTY RECIPE PATTIES NOMSS.COM CANADA #FOODBLOG #salmonrecipes #easydinner #seafoodrecipes #kidfriendlyrecipes #5minuterecipesdinner #instanomss
Quick 5 Minute Dinner Solution: BEST WILD SALMON PATTY RECIPE PATTIES NOMSS.COM CANADA #FOODBLOG #salmonrecipes #easydinner #seafoodrecipes #kidfriendlyrecipes #5minuterecipesdinner #instanomss

Can I use canned tuna instead of salmon?

I would not recommend using tuna as a replacement. Tuna has a strong unique flavour that just doesn’t quite gel with the other ingredients in this recipe. I like the fattiness that salmon gives. The tuna is much leaner and would create a dry patty.

If you have leftover fresh cooked salmon, this recipe is a great way to use up leftovers. Sometimes, it’s worth the extra 10 minutes to roast salmon just for this recipe!

This recipe also goes great with tartar sauce and a sprinkle of dill! It is also very easy to make (especially with the Vitamix blending bowl)!

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Quick 5 Minute Dinner Solution: BEST WILD SALMON PATTY RECIPE PATTIES NOMSS.COM CANADA #FOODBLOG #salmonrecipes #easydinner #seafoodrecipes #kidfriendlyrecipes

Easy Salmon Patties Recipe

  • Author: Nancy

Description

This easy recipe instantly upgrades your canned salmon for a healthy meal packed with Omega 3 and an excellent source of calcium. Kids love this and Moms love this quick dinner favourite that comes together in just 5 minutes!


Scale

Ingredients

  • 1 can (170g) wild sockeye salmon, drained
  • 1 shallot, finely diced
  • 1 spring green onions, finely diced
  • 1/2 cup of cilantro, rough chopped (optional but I love adding this if I have it handy)
  • 1/3 cup of panko breadcrumbs
  • 1 lemon, freshly juiced
  • 1 large egg, beaten
  • 1/4 tsp paprika powder
  • dash of salt and pepper to taste
  • 2 tbsp extra virgin olive oil, more if needed

 


Instructions

  1. In a large bowl, combine all the ingredients except the extra virgin olive oil together. Mix well.
  2. Divide and form into 4-6 evenly sized patties. I like to use a 1/3 cup measuring cup and pack the ingredients in it. 
  3. In a large non-stick fry pan over medium heat, heat oil.
  4. Cook patties until golden brown and crispy. Approximately 3-4 minutes per side.
  5. Drain on paper towels.
  6. Serve and enjoy immediately with a quick squeeze of of lemon juice if desired.

 


Notes

  • I like to use 1/3 cup measuring cup to form my patties and then flatten with a spatula in the fry pan.
  • I do not recommend using canned tuna instead of salmon.
  • We like to use wild caught sustainable wild sockeye salmon that is MSC (Marine Stewardship Council) certified.

Keywords: Salmon Patties, Seafood recipes, msc certified, sustainable seafood, 5 minute recipes dinner

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Quick 5 Minute Dinner Solution: BEST WILD SALMON PATTY RECIPE PATTIES NOMSS.COM CANADA #FOODBLOG #salmonrecipes #easydinner #seafoodrecipes #kidfriendlyrecipes

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more: TURKEY KATSU SANDO: CRISPY JAPANESE TURKEY SANDWICH RECIPE カツサンド |  INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | VEGAN DAN DAN NOODLES 四川擔擔麵 (NO PORK & BEYOND MEAT)

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Vegan Dan Dan Noodles 四川擔擔麵 (No Pork & Beyond Meat)

Vegan Dan Dan Noodles 四川擔擔麵 (No Pork & Beyond Meat)

This famous Szechuan style Dan dan noodles just got a makeover! Guilty pleasure without the guilt and the pork! There are many variations to this popular Chinese noodles. In Sichuan, it is spicy, numbing and slightly crispy. Other southern regions, characterize this satisfying noodles topped […]

Turkey Katsu Sando: Crispy Japanese Turkey Sandwich Recipe

Turkey Katsu Sando: Crispy Japanese Turkey Sandwich Recipe

If you love turkey sandwiches, this crispy Japanese turkey katsu sando is next level. This recipe plays on the classic Tonkatsu deep-fried pork cutlets dish coated with panko crumbs and then deep-fried. Japanese people love this dish a lot and have included this deep-fried crispy […]

Best Reverse Sear Steak | Staub Cast Iron Braiser Giveaway

Best Reverse Sear Steak | Staub Cast Iron Braiser Giveaway

HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES  #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES

The reverse sear is the best way to cook a steak, period. Traditionally, if you ask ‘How to cook the perfect steak”, people will tell you 1.”Rub the steak all over with olive oil and season well with a pinch of salt and black pepper”; 2. Add the steak to a hot pan and cook for six minutes for medium-rare, and; 3. Let it rest and rub it with little butter for an incredibly juicy steak.

For me, I dislike the narrow window of time in which the centre of the steak is cooked to a perfect medium-rare. Cooking my steak at a high temperature with the traditional method varies depending on the stove (gas vs electric), the pan (cast iron vs triple-clad stainless steel vs Teflon), the time the stars, sun and moon align. Plus, I was taught to avoid nonstick pans for searing because it doesn’t get the meat charred properly.

Slow-Cooking Steak: Sous-Vide vs Oven

Slow-Cooking Steak: Sous-Vide vs Oven

Then, there’s the option of slow-cooking a steak via sous-vide. This option guarantees a perfectly cooked steak to your preference provided that you set the temperature correctly. For example 129°F (54°C) to 134°F (57°C) for medium rare. I like to set mine at 115°F factoring the extra cooking time of searing my steak afterwards.

You can also start the process of reverse sears by slow-cooking your steak in the oven between 115°F (46°C) for 25 to 30 minutes. Set your timer at 25 minutes for your first check. If it is too raw, leave it in a few more minutes.

This method works best with steaks at least 1.5 inches thick. Always target your cooking temperature about 10°F below your desired serving temperature.

Slowing cooking your steak first in the oven or sous-vide is equally effective. Both achieve an even-cooking temperature. Sous-vide is more precise. If you forget to set your timer, that’s ok. It will maintain that desired temperature. In the oven, it is more finicky – a minute too long, your steak is over-cooked; a minute too little, it is still raw.

HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES

Final Cooking Temperature of Strip, Ribeye, and Porterhouse Steaks

  • Very Rare to Rare: 120°F (49°C) to 128°F (53°C), 1 to 2 1/2 hours.
  • Medium-rare: 129°F (54°C) to 134°F (57°C), 1 to 4 hours (2 1/2 hours for temperatures under 130°F/57°C).
  • Medium: 135°F (57°C) to 144°F (62°C), 1 to 4 hours.
  • Medium-well: 145°F (63°C) to 155°F (68°C), 1 to 3 1/2 hours.
  • Well done: 156°F (69°C) and up, 1 to 3 hours.
HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES  #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES

Perfect Browning in a Cast Iron Skillet

Reverse searing means slow-cooking the steak first and end in a hot pan. I love using my Staub Cast Iron Braiser with Chistera Spikes. The ‘Chistera drop structure’ captures any condensation produced, distributing it evenly over you food, creating juicy tender meat and hearty aromatic vegetables. The cast iron braiser creates this beautiful charred, crispy, dark brown crust. The cast iron pan is ripping-hot and is able to maintain a high temperature evenly.

I like using a deeper braiser and residual au jus to roast a side of vegetables.

Pro Tip:

  • Remember to use an oil with a high smoke point.
  • Cook the steaks, flipping every few seconds until they are charred all over. Limit your time to a minute.

Serve the steaks and dig into the best-cooked juiciest steak you’ve ever had in your life!

HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES

Pin the above image to your Best Steak Recipe Board to bookmark this page. We are so excited to share our recipes with you!

more: SESAME HAND SHREDDED TURKEY RECIPE | Actifry Brussel Sprouts Recipe | INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | InstantPot Beef Brisket | Stir Fry Okra with Black Fungus 秋葵炒雲耳

HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES
HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES

Enter to Win a Staub Cast Iron Braiser valued at $385 CAD!!

  1. Post a comment on this blog post and tell us what’s the first thing you would cook in your new cast iron pan! One entry per person.
  2. Follow and tweet this (one entry per day): RT WIN @Staub_ca #CastIron Braiser Best Reverse Sear Steak #recipe w @instanomss #castironcooking #fbloggers #steak
  3. Follow both on @instanomss and @Staub_ca.
  4. Head over to our Instagram (@instanomss) to enter.

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To enter this amazing giveaway, you must be Canadian excludes Quebec resident (13+ years of age). Complete the following. Your chance increases the more items you complete and the more social media platforms you follow. Good Luck! Contest closes July 19, 2019 11:59 pm PST. 

This post is sponsored by Staub Canada and contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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Roasted Tomato Pasta With Creamy Burrata Recipe

Roasted Tomato Pasta With Creamy Burrata Recipe

I love a good spaghetti recipe. But this quick and easy pasta recipe requires almost no cooking at all! It is clean, simple, healthy yet packs incredibly with bursts of flavour thanks to the roasted tomato! I feel like this is the perfect dinner solution […]

CARAMEL PORK RECIPE – THIT RAM | VIETNAMESE CUISINE

CARAMEL PORK RECIPE – THIT RAM | VIETNAMESE CUISINE

This caramelized pork dish is perfect served over a snowy bowl of jasmine rice. The Stir-fry chunks of pork belly, chilli and green onions in the wok makes it very aromatic. For a lighter though no less delicious alternative, consider lean pork tenderloin instead. And also, […]

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

This Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe come from Allison Day and new newly launched Modern Lunch cookbook. The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing. Soba noodles, made from buckwheat flour (check the label for 100 percent buckwheat flour to make sure they’re gluten-free, if that’s a priority), offer a nutty quality to the dish while mushrooms and the requisite soft-boiled jammy egg give a familiar umami tang. Greens are required here, for me at least, making this healthy meal-in-a-jar (or container or bowl) look and feel three-dimensional. The just-add-water method means no accidental spills and a lighter lunch to take in your bag. This recipe actually reminds alot about the vegetarian ramen bowl from Harvest – a tiny grocer/restaurant in Vancouver’s Chinatown.

 

 

MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

 

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MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

  • Author: Allison Day
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: lunch, noodles, ramen
  • Method: meal prep, stove top
  • Cuisine: Japanese

Description

The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing.


Scale

Ingredients

RAMEN BROTH CONCENTRATE

  • 1 small or ½ large (7 oz) sweet potato, peeled and chunked
  • 1 cup water, plus more for steaming sweet potato
  • 2 Tbsp organic vegetable or chicken bouillon powder
  • 2 Tbsp white miso paste 1 Tbsp rice vinegar
  • 2 tsp minced fresh ginger
  • ¼ tsp toasted sesame oil Sriracha
  • 1 small or ½ large (7 oz) sweet potato, peeled and chunked
  • 1 cup water, plus more for steaming sweet potato
  • 2 Tbsp organic vegetable or chicken bouillon powder
  • 2 Tbsp white miso paste 1 Tbsp rice vinegar
  • 2 tsp minced fresh ginger
  • ¼ tsp toasted sesame oil Sriracha

VEGETABLES, EGGS, AND SOBA NOODLES

  • 4 portobello mushrooms, diced
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp gluten-free tamari
  • 4 large eggs
  • 2 bundles (6½ oz) soba noodles (buckwheat noodles)
  • 2 cups steamed greens (broccoli, broccoli rabe, kale, etc.) or packed raw spinach
  • Black sesame seeds (optional)
  • Minced fresh red Thai chili (optional)
  • 4 cups (1 cup per serving) just-boiled water from the kettle, for serving

Instructions

  1. For the broth concentrate, steam the sweet potato until tender, about 10 minutes. Add to a blender or food processor along with 1 cup water, bouillon powder, miso paste, rice vinegar, ginger, sesame oil, and Sriracha to taste, and then blend until smooth. Transfer the mixture to a jar and store in an airtight container in the refrigerator for up to 1 week.
  2. For the vegetables, eggs, and soba noodles, preheat the oven to 425°F and bring a large pot of water to a boil.
  3. Toss the mushrooms with the sesame oil and tamari. Place the mushrooms on a large rimmed baking sheet and roast for 15 minutes, until shrunken and deep brown. Set aside.
  4. Carefully place the eggs in boiling water and cook for 6 minutes. Fill a medium bowl with cold water. Once the 6 minutes are up, use a slotted spoon to remove the eggs from the pot and place them in the bowl of cold water to help loosen the shell, keeping the boiling water on the stove for the noodles. Gently peel the eggs, being careful not to break the white or the yolk will run out (they’re not as sturdy as hard-boiled eggs), and set aside. Then, cook the noodles in the reserved boiling water according to package directions, until tender. Drain the noodles, rinse with cold water, drain again, and set aside.
  5. To assemble, for each serving, add ½ cup of broth concentrate to a large jar or airtight container or build at home in a bowl. Top the broth with a portion each of noodles, mushrooms, steamed greens or spinach, a peeled whole egg, and sesame seeds and chili to taste. Seal and store refrigerated.
  6. When you’re ready for lunch, for each serving, pour 1 cup (enough to cover) of boiling water over top, seal, and let stand for 3 minutes to reheat fully. Open the lid, give the soup a gentle stir, slice the egg in half with your spoon, and then eat.

Notes

GO PLANT-BASED To make this meal vegan, use vegetable bouillon and replace the egg with cubed smoked tofu.

Keywords: meal prep, meals in a jar, ramen, noodles, miso sweet potato broth, broth concentrate

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Acknowledgement

Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

 

 

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From The Official Press Release

From acclaimed cookbook author and award-winning blogger Allison Day comes Modern Lunch, a collection of 100 recipes that celebrate the midday meal.

Modern Lunch is the new lunchtime hero for time-strapped, budget-conscious, and salad-fatigued people everywhere. Focusing on healthy, quick–and, yes, Instagrammable–recipes, Allison takes readers on a feasting journey inspired by fresh flavors and ingredients, her travels, and minimal effort. Meals in jars and adult-appropriate lunchboxes will actually make you look forward to lunch now, especially when recipes like Chicken and Cucumber Ribbon Salad with Peanut Butter Vinaigrette, Tomato Sourdough Soup with Cacio e Pepe Socca Triangles, and Walnut-Crusted Avocado, Feta, and Eggs with Pesto Rice are waiting for you. Find inspiration for delicious lunches to eat at home, too, like Greek Chopped Salad with Crispy Peppercorn Salmon, and a new take on the classic ploughman’s lunch. Spend weekends with friends gathered around easy-to-assemble platters and picnic baskets, and enjoy homemade brunches that rival any restaurant’s. And, if you’re someone who likes to improvise, Allison shares her staple recipes and tried-and-tested strategies for mastering meal prep, as well as ideas and combinations for quick, on-the-fly lunches that encourage creativity but promise satisfaction–even if you have to dine at your desk.

With dazzling recipes and photography, and smart tips on hacking the lunchtime game, Modern Lunch proves that a delicious, exciting, and inventive lunch can be achievable for any appetite, wallet, and busy schedule–and maybe even spark a little office envy.

 

 

ABOUT THE AUTHOR

ALLISON DAY is a cookbook author, writer, editor, food stylist, and creator of the Taste Canada award-winning food blog Yummy Beet. Allison’s third cookbook, Modern Lunch (Appetite, Penguin Random House Canada) will be released in the spring of 2019. Her first cookbook, Whole Bowls, and single-subject second cookbook, Purely Pumpkin, are both out now. She’s contributed to and been featured in The New York Times, Chicago Tribune, Vegetarian Times, Food Network Canada, SHAPE, FLARE, and more. Allison lives in Ontario, Canada and London, United Kingdom
TURKISH SPICE BEEF FREEKAH BOWL WITH PICKLED CABBAGE

TURKISH SPICE BEEF FREEKAH BOWL WITH PICKLED CABBAGE

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