It’s been a minute since I posted a savory recipe, hasn’t it? It’s been all juice concoctions and coffee cake and pancake stacks up in here lately.

It’s a lot easier to post things like fat pancakes and banana bread that  I can photograph during nap time than it is to catch a photo of what we’re actually eating for dinner. (All my food bloggers out there know what’s up.) I have lots of savory meals I’d love to share with you, I just have to figure out the logistics.

I have a bit of a thing with breakfast/breakfast-for-dinner foods. More specifically, baked eggs. The last savory item you saw here on Oven Love was Baked Eggs with Spinach and Bacon, which is a no-brainer combination that I had to share. If you haven’t tried those yet, add ’em to your list- you won’t be sorry.

Now here I am putting a whole skillet of baked eggs in your face. Can you blame me, though? I would eat a tree branch if it were covered with runny egg yolk. (Ugh, please, no one take me up on that.) Dippy eggs for life!

You guys this is a ONE DISH meal. All you need is the skillet. Hallelujah for less dishes! I am the queen of the giant, everlasting dish pile. If you’ve ever spent more than an hour or two at my house, you’ve seen it. You also might have seen it here.

It is also a FIVE-ingredient meal (if you don’t count the cooking fat, salt and pepper). Win.

By the way, I have been toying with the idea of writing an e-cookbook of five-ingredient meals. The recipes would be whole-food, grain-free and labeled as Paleo/GAPS/Whole 30/Blah-Blah-Blah.  Meals like this one that are simple, but not bland. Easy, but still interesting.

Is that something you guys would be into?

Because if you’re into it, I’m into it! I feel like I’ve gotten into a bit of a same-old-same-old rut with the blog and I need a new project to inspire me. If that idea sounds lame and you want me to just continue posting and keeping things normal, then I’m cool with that, too. I just want us all to be a big, happy family with full, happy bellies.

If you have any other cool ideas you think I should take on, share those with me, too! I’d love to hear about them.

Also, a few more things about this meal:

• You can swap out the salmon for any other hearty fish or meat (or even more veggies)
• You can substitute kale, spinach or another dark leafy green for the chard
• You can use pre-cooked salmon for a meal that comes together even faster
• You should probably smother this with mashed avocado, just to be safe

Salmon, Swiss Chard and Egg Skillet

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Oven Love

Recipe type: Main Dish

Serves: 4

Ingredients

• 4 tablespoons butter
• 12-16 ounces fresh salmon (or other hearty fish)
• 1 onion, sliced
• 1 bunch Swiss Chard, chopped (stems included if you like them)
• 1 clove garlic, minced or grated
• salt and pepper
• 4-6 eggs
• fresh herbs for garnish (optional; I used a bit of basil on top)

Instructions

1. Heat a cast iron skillet over medium heat and preheat your oven to 375 degrees.
2. When the skillet is warm, add the butter until it sizzles. Add the salmon and cook on both sides until it flakes easily with a fork, about 5 minutes per side (depending on how thick your salmon is). Set the salmon aside. **You could also use previously cooked salmon to make this an even faster dinner.**
3. Scrape any bits of salmon skin off of the pan and add more butter, if needed. Fry the onion in the butter until it begins to soften. Add the chard and continue cooking until it wilts. Then add the garlic and season with salt and pepper. Continue cooking until the vegetables are soft.
4. While the vegetables are cooking, flake the salmon into large chunks with a fork. After the veggies are cooked through, add the salmon to the skillet. Give it one gentle stir to incorporate.
5. Crack the eggs on top of the salmon mixture. Put the whole skillet in the preheated oven and cook until the eggs are set to your liking (anywhere from 5-15 minutes). Check them often so you don’t overcook and serve immediately out of the oven.

3.1.09

I just remembered that I like fish. How did I forget this? Reasons why:

1. It’s quick cooking.
2. You can flavor it with anything.

3. My kids eat it!

4. It’s good for you.

5. It’s beautiful to look at.

6. It makes me feel fancy.

Seriously, I’m in love! I started getting these giant slabs (fillets, I think? whatever half-a-fish-without-the-head/bones is called) of wild-caught salmon at my grocery store and it is the most beautiful shade of.. well, salmon. And granted, they are frozen and not fresh (that’s a whole other conversation) and they ain’t cheap, but as far as I know, there aren’t any wild salmon swimming in these Georgia waters, so until we get stationed in Alaska (no thanks!), frozen it is.

On to the story of this dish. My thoughtful husband usually stops by the farmer’s market on Thursdays on his way home from work and brings me all kinds of edible treasures. This week, he showed up with strawberries (it’s spring!!), leeks, sweet potatoes, cabbage, pecans, some teeny tiny carrots and a big bunch of kale. I knew I had a little jar of hoisin sauce to use up and a slab’o’salmon thawing, so I thought it would be nice over a bed of sesame kale. Nice, indeed.

If you aren’t familiar with hoisin sauce, it’s a thick chinese stir-fry sauce. You can find it gluten-free (Wok Mei brand), but I don’t think that brand is widely available. It’s also got sugar and soy and corn starch, and probably “natural flavors”, so I’m not sure it’s the healthiest option out there.. but man, is it tasty. Maybe I’ll create a homemade version soon. You could substitute soy sauce or teriyaki sauce, but the final sauce won’t be as thick (unless you reduce it down on the stove).

If you’re not on the kale bandwagon yet, you can substitute another leafy green- bok choy would be a great choice. Serve with rice if you’re looking for a heartier meal (or leftover mac-and-cheese like the rest of my little family.. you know, do what works.)

I heart salmon!

Citrus Hoisin Salmon

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Oven Love

Recipe type: Main Dish

Serves: 6

Ingredients

• 1 wild-caught salmon fillet (fresh or thawed from frozen), cut into portions, or about 6 individual portions (Basically I’m saying if you get half a fish, cut it up. If it’s already cut into pieces, that’s fine, too.)
• ⅓ cup hoisin sauce (If you need gluten-free, try Wok Mei brand)
• 2 tablespoons fresh citrus juice (orange, clementine, tangerine, etc)
• 2 tablespoons honey
• salt and pepper
• sesame seeds, for garnish

Instructions

1. Preheat your broiler on high.
2. In a small bowl, mix hoisin sauce, citrus juice and honey until combined.
3. Place salmon portions in a glass baking dish. Season each piece with salt and pepper and brush with the half of the sauce. Save the other half of the sauce for later.
4. Broil for 8-10 minutes or until salmon flakes easily and is cooked through.
5. Serve immediately, drizzled with the remaining sauce and sprinkled with sesame seeds.

3.1.09

Sesame Sauteed Kale

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Oven Love

Recipe type: Side Dish

Serves: 4-6

Ingredients

• 1 tablespoon coconut oil
• 1 teaspoon sesame oil
• 1 bunch kale, rinsed and stems removed
• salt and pepper
• 1 tablespoon soy sauce (gluten-free, if necessary)
• 1 tablespoon sesame seeds
• 1-2 teaspoons citrus juice (orange, clementine, tangerine, lemon, etc)
• more sesame seeds, for garnish

Instructions

1. In a large skillet, heat coconut oil and sesame oil over medium-high heat.
2. When the skillet is hot, add kale and saute until it begins to wilt.
3. Add seasonings- salt and pepper, soy sauce, sesame seeds and citrus juice. Mix and continue to cook until wilted and soft.
4. Garnish with sesame seeds and serve immediately.

3.1.09