The Best Air Fryer Recipe for Salmon

A few weeks back I had the chance to try a Philips air fryer for the very first time and I must say the satisfaction in using it is absolutely priceless. If you haven’t used this air fryer before, you’re missing out. Before I used mine, a few friends had been using this handy little gadget to make all kinds of things. So when I got mine, I was tempted to try and experiment with it a little bit. If you’ve spent some time with me then you’d know that I don’t like cooking. It’s just so time consuming and I’m way too lazy for that kind of thing. All the preparation is not only complicated but also uninteresting and once you have the food cooked and eaten then you have to clean up! I feel that Philips have made one of the best air fryers on the market. It really is a handy appliance that makes cooking such a simple process.

The Philips air fryer is excellent to use.

The first thing I noticed with this was the fact that you can cook food with many different techniques using this. If you want to fry foods, this will do it perfectly. But, if you want to roast or grill meat, then this will do this job as well. It will even carry out baking tasks to a certain extent and does them quite well if I’m being honest.

Before I ramble on about how great my air fryer is, I should probably get to the real topic of this post and that’s my Salmon recipe. I prepare a meal for one on a regular basis and have spent the past few days on perfecting this Salmon recipe. I must admit I’ve gotten a lot better at using this than I was when I first got it! So here is a recipe that you might want to experiment a bit. You can even experiment with it a little bit and adjust it to your own requirements.

So first things first, you’ll obviously need some salmon. This really depends on how much you want to prepare but you’ll need to use one medium or large-sized slab if you’re preparing this meal for one person. You’ll also need a marinade from your local supermarket. Again, there should be many different flavors that you can choose from and you should choose one that you like. After this, you need some vegetables that will be kept on the side of your meal. This can range from garlic to tomatoes. When selecting tomatoes, it would be better to use cherry tomatoes, as their flavor will really come through when they are in the the best air fryer. You can also use some extra spices here and there and the best thing for me is a tiny bit of salt and pepper to enhance the taste.

This Salmon recipe is use to make and tastes delicious.

Remember when I mentioned that I’m very lazy when it comes to cooking? Well, that’s the reason I always line my oil less fryer with some aluminum foil. If you do this, it’ll basically prevent you from having to clean everything up. The first thing to do is to start the oil less fryer and throw the vegetables in for about 5 minutes or so. Once this time has finished, you can put the Salmon piece in. This can even be frozen because this is one of the most powerful air fryers out there. But before you continue on the cooking process, you need to pour the marinade over the Salmon piece. If you want to add little bits and pieces of spices here and there then you can do so. After this, you can continue on with the cooking process for the next 15 minutes or so. Once this time is up, your Salmon meal will be ready to taste and it’ll definitely be amazingly delicious.

As you can see, the recipe is extremely simple and won’t cost you much at all. The best part is that you won’t have to spend a long time reading a massive recipe book to perfect it. Buying the best air fryer can be very useful, as this appliance can make so many different things. I’m definitely going to continue on experimenting with my meals and trying new things with it. If you’re thinking of using this recipe, I would highly recommend reading a detailed air fryer review to get a better idea of just how useful this product actually is.

Quinoa Primavera

Hi there! I got a request for this recipe (my obsession with summer vegetables continues), so here it is. Too bad my wife ate the leftovers!

The ingredients won’t cost you much, and here is exactly what you need:

  • 1 cup of quinoa
  • 1 carrot, peeled and sliced in thin rounds
  • ¼ cup of chopped yellow bell pepper
  • 1 cup of broccoli florets
  • 1 bunch of asparagus, rough ends trimmed and remaining spears cut into 1″ pieces
  • 1 cup of zucchini, sliced in rounds
  • Extra-virgin olive oil
  • Garlic powder
  • Splash of Marsala
  • 1 cup of chopped tomatoes
  • 1 tablespoon of chopped fresh oregano
  • Coarse salt and freshly cracked pepper
  • ¼ cup of shredded Parmesan cheese

Cook the quinoa in a rice cooker or, if you don’t have one, start to prepare according to package directions. While it’s cooking away, take care of your vegetables.

Coat a large saute pan with a few rings of olive oil. Heat over medium-high and drop in the carrots, peppers and broccoli first. Saute for about five minutes before adding the asparagus. Saute for another three to five minutes.

Carefully add a splash of Marsala to the hot pan, stirring to provide all the vegetables with this delicious flavor. Then add the zucchini and a sprinkle of garlic powder.

Continue to saute over medium heat now, for up to 5 minutes more (on the stovetop your quinoa should cook in 10-15 minutes after the water boils), stirring and seasoning frequently and tasting as you go.

Spear a few pieces of the crunchier veg that you dumped in first, like the carrots and broccoli, to make sure they’re cooked to your liking.

Adjust the heat higher or lower if necessary, and add a splash more olive oil if your pan is getting dry.

Once your quinoa is just about done, throw the tomatoes into the veg pot just to heat through, and top off the mixture with the fresh oregano.

When both the quinoa and veg are done to your liking (cooked quinoa should be soft and mostly translucent), place the quinoa in a serving dish, top with the vegetable mixture, sprinkle over the Parmesan cheese and crack a bit more fresh pepper on top.

Serves 2-3 (leftovers can be microwaved).

I would round out this meal with a glass of wine and some fruit. Quinoa is both a carbohydrate and a protein, so you really don’t need any meat or bread. It’s healthy, simple and delicious on its own.


Making Vegetables Center Stage

We explain how you can make vegetables the center stage.I’ve always been a fruit person. My favorite breakfast out used to be a fruit/yogurt/granola plate; I’ve always found it’s just easier to plug an extra apple or banana into a meal or snack than it is, say, asparagus or broccoli. But lately, although I still haven’t given up my sweet breakfast for an omelet with peppers and onions, I have been sneaking veggies into a lot of the rest of our meals — and it’s been surprisingly delicious and easy. Here are some tips to make sure you’re getting your daily share of vegetables, no matter the season.

If you are eating breakfast out, add veggies to any egg dish rather than falling for a plate full of pancakes or waffles. It’s a lot easier to go overboard on fat and calories when you’re consuming a dish filled with empty carbs, so picking eggs at a restaurant is much more safe and nutritionally sound.

You can ask for egg whites; you can ask for anything to be sauteed in oil rather than butter; you can even go without cheese (although I think that’s the best part!). Pick a side of fruit, juice and/or coffee and you have a real winning meal.

Even if you’re used to a sweet snack, you can still make it happen with veggies — dip some celery and carrots in nut butter rather than ranch or blue cheese dressing. This will ensure you’re getting protein, good fat and fiber, no mystery ingredients in that creamy tub of white stuff and you’ll even get a satisfying crunch out of the whole deal. Great for kids, of course, would be adding raisins on top — just don’t pile too many on there or you’ll be increasing your intake of calories and sugar, although from a natural source.

For lunch, the options are endless. Some of my favorites are veggie paninis and wraps; raw or roasted, you can either add hummus for flavor in a cold wrap or cheese, olive oil and garlic to a hot panini for flavor and that extra something that makes your meal feel more decadent and special. If you can’t take your lunch with you, look for vegetarian options on any deli menu as opposed to something meat based — you’re virtually guaranteed to get more greens and less fat no matter what you choose. Even, alas, a veggie pizza is better than a pepperoni pie.

Snack number 2 can be difficult, if you need something mid-afternoon like I do. The best thing I can suggest is a smoothie that hides vegetables inside with the fruit and liquid, like kale or spinach — adding citrus juice to the mix will mask the flavor and cut any bitterness, and again, it will sort of feel like a treat. But if you’re on the road or out and about, opt for something salty this time if you’ve already indulged in a sweet morning snack: Take along some pre-made kale chips, stop by the deli at Whole Foods, order an early veggie-based dinner and eat a small portion to tide you over or pick up a Chicken and Hummus Bistro Box at Starbucks (which also contains fresh vegetables).

Dinner is another endless bounty. If you haven’t exhausted your favorite breakfast or lunch option already, try that here — add a side salad to your grilled sandwich or some whole-wheat toast to your eggs for more substance. You can also try experimenting with veggie stir-fries, soups (wilting greens before serving any soup is quite possibly the easiest nutrition booster of all time) and, of course, main-course salads; we literally just throw everything but the kitchen sink into a big bowl of spinach or arugula and everybody’s happy.

This isn’t to say you have to give up meat, but I’m guessing you won’t do this every day…it’s just comforting, to me at least, to see that there really are ways you can bump up your veggie intake without feeling like you have to uncover every last corner of the produce section at the store.

Wasn’t that easy? Just remember to opt for organic versions of high-pesticide veggies like celery, sweet bell peppers and greens (spinach, kale, lettuce, collards) and you’re good to go. I would argue that if you’re in a pinch, of course, conventional veggies are better than nothing, but if you’re at home just try to take that extra step of washing or scrubbing them down a bit more. Treat yourself right this way and you’ll feel more satisfied and energetic to boot.

Spinach Salad with Kale Chips

This Spinach salad is fantastic with Kale chips.As the organic spinach is on sale at Target right now, I picked up two clamshells the other day and thus we had salad again for dinner last night. With only a few cherry tomatoes from my mom’s garden and the rest of the blue cheese, though, it was looking kind of bare, so my wife suggested we throw in the rest of the leftover kale chips from the weekend. It was delicious!

The contrast in color (it was red kale) almost made it look like radicchio, and it gave great flavor and crunch to the spinach, which can be a rather boring taste if not seasoned well. With any luck we’ll go back tonight for more spinach, although I did pick up some organic romaine at the market yesterday. I went to the store without my wallet on Monday. Oops. Luckily as I was stopped in the middle of the street in front of my house trying to decide where to pick up my groceries I decided that the closest store would be best, so I was literally just a few blocks from home, and they held my two bags at the front while I went home for my cash.

In the past something like this would have totally humiliated me, but I think I took it pretty well in stride. The day kind of went downhill from there, but at least I picked up the following real foods, for under $20:

  • Pack of three organic romaine hearts.
  • Can of wild Alaskan salmon to make salmon cakes.
  • Three $1 packs of organic thyme, oregano and parsley to season the fish cakes (I have breadcrumbs at home, and if I don’t get to buy farm-fresh eggs this weekend I may try a substitute).
  • Sliced mozzarella cheese for sandwiches.
  • Cabot Seriously Sharp Cheddar snacking cheese.
  • Two cans of red kidney beans to make my favorite bean griddlecakes — although I’ve never used this bean before for this dish, I’m sure they’ll be as delicious as ever. But I really should get eggs for these too.
  • One bag long-grain brown rice — now that I know how to make brown rice in my rice cooker, this is a quick and easy side and is also great with a little garlic oil, cheese and leftover vegetables for lunch. This is a new favorite vegetarian option of mine!

So although the universe was trying to keep me from walking out the door without my wallet yesterday morning — we tried to go twice, but my son was hysterical in his car seat, so I took him out and we played for a while longer first — the fail turned into a save, because I only spent $20 for all those goodies.

Hopefully on the way home from work today I’ll be able to stop at Whole Foods to see if my almond butter, agave for the wife, Crofter’s, local honey and maple syrup are on sale. I’m kind of making do without all that for now, especially since I don’t have my favorite Great Harvest bread to enjoy with the almond butter/Crofter’s concoction, but it would feel like a very accomplished “staples” trip if I could pick them all up at once.

Perfect Chewy Lemon Sugar Cookies

These sugar cookies are divine.These lemon sugar cookies aren’t the only things that were been perfect today. What an awesome Saturday. I enjoyed my coffee in bed, watched a little bit of Food Network, and then listened to my son and his friends that spent the night giggling in the front room. Ushered all the kids, including my daughter, out the door with my wife, who drove them to places they’d been invited for the day. Then, I spent a few hours at the barn riding horses with friends. I came home to find my daughter still at her friend’s house, and then later, my son was invited to spend the night at his friend’s house. My daughter didn’t come home until about dinnertime. With all that quiet free time, I got to try out a few of the recipes I’ve saved on Pinterest. And now, with no further adieu, we come to the cookie recipe portion of this post.

Preheat oven to 350 degrees, and lightly mist three cookie sheets with non-stick cooking spray.

Combine flour, baking soda, baking powder, and salt in a bowl.

In a second larger bowl, mix together the sugar and the lemon zest until incorporated. Add the cream cheese, pour in the warm melted butter, and stir together to combine (it will be slightly lumpy).

Add in eggs, lemon juice, milk, vanilla extract, and lemon extract. Stir together until smooth. Then, pour the flour mixture on top and gently fold it into the wet ingredients until a soft dough comes together. Refrigerate for ten minutes to make the dough easier to handle.

Spread about 1/3 cup sugar out on a plate. Scoop a large tablespoon of dough up at a time, and form into a ball. Roll the ball in the sugar until coated and place on cookie sheet, allowing 12 balls per sheet. Bake each sheet on its own for 11 to 13 minutes, but do not over-bake; the cookies are done when they are set and only just beginning to turn a light golden brown around the bottom edge. Allow it to sit on the baking sheet for a few minutes, and then transfer to a cooling rack.

For me, this recipe made 32 cookies. The cookies are delightful and the recipe is definitely a keeper, or it wouldn’t have made it to my blog. They are the perfect blend of chewy and slightly caramelized on the bottom. The flavor is sophisticated and rich. They would fit right in at a tea party, but since I don’t have many of those around here, I’ll settle for just making my family’s tummy happy with them.

Fun with cupcakes!

It's quite easy to make delicious cupcakes.Yesterday we went out to my mom’s house for a visit and when we arrived, she had surprise for me!  My mom rocks. My surprise was a set of 3 of these:

Silicone cupcake cups in the shape of ice cream cones! Oh, the fun to be had! I got them home and searched for a place in my cabinets for them to live while I wondered to myself when I would get a chance to use them. So many things like this get bought, loved and put away only to be forgotten. That thought made me sad for the assorted shaped pans I have and forget about. So I thought, “What the heck–I’ll make them tomorrow!”

See, my son has been gone with his grandparents over the weekend, and what fun it would be for him to come home to fun new cupcakes! I was thinking about making these awesome sugar cookies but decided to leave them for another day.

I baked the cupcakes and waited for them to cool, only to discover that once you take them out they’re terribly top-heavy and do not stand on their own. What a shame! How would I ever decorate them? So. I got a couple of empty paper towel rolls and cut them in sections to create little stands for them.

They worked pretty well for the most part, but one of them just couldn’t handle the pressure of the job.

I put them all on my oldest, ugliest cookie sheet. I’ve come to terms with my ugly cookie sheets.

Anyway, I got them decorated and sprinkled and got the reaction I wanted from my son when he got home. His jaw hit the floor and he started drooling. Okay, not really. But he was pretty excited. It’s just too bad he’s stuck with a mean daddy who told him he had to wait until after dinner to eat one!

So, I moved them aside for the time being. Once we had our dinner, we dug into the cupcakes and they were all delicious!

Note to self: make cute cupcake stands out of paper towel rolls and pretty paper. And use pretty cookie sheet.