Her Modern Kitchen

Eating & Living in Austin, Texas

salmon

30-Minute Sheet Pan Everything Bagel Salmon & Broccoli Bake

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Everything bagel spice, salmon and pre-cut broccoli make this a quick, healthy 30-minute meal with little effort and minimal cleanup.

Lately, I’ve been looking for a way to easily meal prep lunches for the week and created this simple everything bagel salmon and broccoli bake as a way to cook four days worth of lunches in just 30-minutes.

Everything Bagel Salmon baking

Easily Prep & Bake

To simplify the process, I buy bags of pre-washed, chopped broccoli florets so I can save time.  I toss the broccoli in a mixture of olive oil, dijon mustard (optional!), apple cider vinegar and whatever herbs I have on hand (recently it’s been rosemary and thyme) then roast them in the oven for 15-minutes.

About halfway through the roasting process, I smear my salmon filets with more dijon, sprinkle them with Everything Bagel spice then nestle the salmon into the broccoli and bake everything another 10 to 12 minutes until the broccoli is crispy around the edges and the salmon is cooked through.

If you aren’t a fan of fish this method also works great with boneless, skinless chicken thighs. You may have to cook the chicken an extra 3-5 minutes to ensure it’s fully cooked through to 165F.

The result is a deliciously flavorful, healthy meal that you can easily portion out for four workday lunches or as a quick weeknight dinner. When making this meal I typically dirty one big bowl for prepping the broccoli then line my sheet pan with foil so it’s easy to clean up.

Everything Bagel Salmon Pin

Everything Bagel Salmon and the Office Microwave

For those of you concerned about heating and eating fish in the office (because we all know fish smells when warmed in the microwave!) I actually remove the salmon and just heat up the broccoli and eat the fish cold.  It’s still delicious.  However, if you have a toaster oven in your office, heating the fish and broccoli in the toaster oven for about 15-20 minutes on 350F would be a good way to heat the meal in a non-smelly manner.  Your coworkers will thank you.

Everything Bagel Salmon ready for oven

Sheet Pan Everything Bagel Salmon & Broccoli Bake
 
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Serves: 4
Ingredients
  • 1 pound center-cut salmon, cut into four filets
  • 6 cups broccoli florets, washed
  • ¼ cup olive oil
  • ¼ cup dijon mustard, separated
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced fresh herbs (rosemary, thyme, dill, sage..)
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 4 teaspoons everything bagel spice
Instructions
  1. Preheat the oven to 425F and line a very large baking sheet* with parchment paper or foil (for easy clean up). If using foil, lightly grease the foil to ensure your food doesn't stick then set aside.
  2. In a large bowl, whisk together the olive oil, 2 tablespoons of dijon mustard, apple cider vinegar, herbs, salt, and pepper. Add in the broccoli and toss to coat.
  3. Spread the broccoli in a single layer on the prepared baking pan and roast for 15 minutes.
  4. While the broccoli is roasting, prepare the salmon.
  5. Spread the remaining 2 tablespoons of dijon mustard on top of the salmon filets then sprinkle 1 teaspoon of everything bagel spice on top of the mustard. Set aside.
  6. After the broccoli has roasted for 15-minutes, remove it from the oven, give it a quick stir then nestle the salmon filets into the broccoli.
  7. Return the pan to the oven and cook another 10-12 minutes until the salmon is cooked through or reaches 145F and the broccoli is browned and crispy around the edges.
  8. Remove the pan from oven and serve immediately or allow everything to cool completely before paking into 4 containers for meals later in the week. Store in the refrigerator.
Notes
* Use a large sheet pan so you don't crowd the broccoli. If the broccoli is packed too tightly into the pan it will steam rather than roast.

 

 

 

Life Lately: Kitchen Underground, Ramona’s Hummus, Whole Foods & Kitchen Finds

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Do you ever have those seasons of life where it’s just so busy?

I feel like that’s the way my life has been the past few weeks.  My real life job picked up quite a bit — I’m pushing a project out the door this week, I kicked-off two others, I was selected to speak at the company conference in Berlin in 2 weeks (BERLIN!) so I’ve been prepping for that, I started teaching baking classes, and I’m gearing up for a quick jaunt through Munich & Prague with some of the office girls before settling in to Berlin.

Cookie Class Funfetti Cookies

Phew. Simply writing that is exhausting.  I’m seriously stressed about being stressed. Luckily though, when I do feel the pressures of life, I typically turn to the kitchen as a way to relax.  So, although I haven’t been blogging recipes lately, I have been baking & cooking.

This recipe for Summer Tomato Pesto Grilled  Corn Gnocchi has made a few repeat appearances in the kitchen. I’m mostly obsessed with the Tomato Pesto. I typically eat this with gnocchi on the side — meaning just 4-5 piece of gnocchi then add in the rest of the ingredients and pesto over some zucchini noodles to make it an even lighter dish. YUM!

Still loving the Crispy Cauliflower Tacos.  They are so light, 100% vegan and can satisfy any die-hard meat lover.  If you make anything this week, make these. They’re on the menu again tonight!

Crispy Cauilfilower Tacos

Also, I’ve been really into cod lately.  I’m typically all about the salmon but for the past few weeks I’ve switched it up, buying cod at the market.  Nothing fancy here with the cod, just salt, pepper and a few minutes on the grill! And apparently, it’s the healthier choice between the two…?

When I’m not cooking, I’m dragging <3M to Whole Foods for date nights. It’s not fancy but it’s our thing.  There’s just something about that environment that relaxes me. The wine & beer selections are great and cheap, plus we can order whatever we want from sushi to burgers to grilled fish & salad (my go-to!).

And fun fact, now that Whole Foods has partnered with Amazon, some of their prices dropped. You can now get a pound of salmon for just $9.99 as the Amazon special and avocados are even cheaper! Sadly, the cod is still $15.99/pound.

Whole Foods Salmon

Something I’m looking forward to…

The opening of Ramona’s Hummus! This food truck is going to be ah-mazing. In case you didn’t know hummus is my favorite food. While I do make a darn good one myself, it can’t even compare to what Ramona’s owner, Will makes!

This hummus is dreamy, creamy delicious! I was treated to a sneak-peak dinner on Saturday where I got to sample some of the potential menu items! All of it = Perfection.

I’ve been waiting for a TASTY Mediterranean focused place in Austin and I’m pretty sure Ramona’s is it. Stay tuned for the opening pending for October! <3

If you’re looking for a way to help with the Hurricane Harvey release, Austin Bakes is hosting a bake sale on Saturday, September 16th at various locations around Austin.  Stop by and pick up a treat, volunteer to help, or bake something to donate to the cause.  I’ve written about Austin Bakes before, so go read about all the good they do!

I’ve invested in a few new baking tools this past month that has made baking SO much easier (ie: less dishes to wash!). I love having an extra bowl for my Kitchen-Aid mixer! It’s so nice to swap it out when I’m mixing up cake THEN frosting. I also got a couple more of my favorite cookie sheets which helps me to bake MORE cookies at once.  #Efficiency

And lastly, I also invested in a Kitchen-Aid hand-mixer since sometimes I’m too lazy to pull out the big boy. My favorite cookie to make right now are Monster Cookies — I promise to get this recipe up on the blog sometime soon!

Monster Cookies

 

Lastly, I leave you with a confession…

I broke into pumpkin early this year! <3M came home with Pumpkin Spice creamer as a surprise for me so I figured, why not! I’ve been enjoying it in my iced coffee each morning and it’s been lovelllyyyy! If you’re ready to break into Fall already, try my easy Pumpkin Mousse, it’s chilled so it’s 100% appropriate for this warm Fall weather!

Pumpkin Spice Mousse

Quinoa Poke Bowls Two Ways

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Quinoa Poke Bowls are a fresh, flavorful summertime meal! My version utilizes tuna & salmon along with quinoa for a modern twist that’s completely customizable with traditional poke flavors and spicy mayo!

I’m a huge fan of poke. Specifically, because it’s typically a healthy dish that’s fresh, flavorful and filling.  Since it’s served chilled, its makes for a great summertime meal! My Quinoa Poke Bowls also 100% customizable so you’re able to make each poke dish your own, tailored to your own taste preferences. 

Quinoa Poke Bowls

Austin itself has quite a few poke restaurants popping up around town, Poke Poke, Ola Poke, & Poke Bowl — which just opened last week! And as much as I love visiting each for a bowl of poke, it can get a bit pricey, especially if you go for the no-rice option.

Plus, I tend to want ALL THE TOPPINGS including avocado (#yesIknowguacisextra) which means I end up paying about $15 for a small bowl of poke. And trust me, it’s dang delicious poke but I can’t be putting up $15 on the regular.

Quinoa Poke Bowls 2 Ways Close Up

In a desire to save a few bucks, I recreated my favorite poke bowl at home, adding in a modern twist by swapping out the traditional rice for protein heavy quinoa. And since I couldn’t decide on salmon or tuna poke, I made BOTH! #Poke2Ways

I had so much fun making these Quinoa Poke Bowls because it involved a lot of careful, thoughtful dicing for the fish, pickled cucumbers, avocado, and scallions.  I found the concentration required for such precise cuts relaxing. The methodical cutting simply allowed me to zone out for a moment and put thought and care into the food I was creating with each slice. 

Quinoa Poke Bowl Salmon

Even if you haven’t quite honed your knife skills, this recipe is a great way to practice so don’t be intimidated by all the slicing and dicing!  Just like everything else you do, practice makes perfect.

These Quinoa Poke Bowls have a few different components which creates layers of flavor throughout the dish! Now, when plating the bowls, I made everything nice, neat and organized but my favorite way to eat Quinoa Poke Bowls is to stir everything together and mesh all the flavors so I get a taste of everything in each bite!

Quinoa Poke Bowls Tuna 2

My favorite part about these Quinoa Poke Bowls (besides the fish!) is the pickled cucumbers. They bring a low heat to the dish, lots vinegary flavor, and add a slight crunch! I even made a few extra to munch on while I prepped the rest of the ingredients.

To accompany the poke, I made a spicy mayo which you can mix directly into the salmon (or tuna — your choice!) if you so choose. Since I’m not too into spice and find it often overpowers the other flavors, I served my Quinoa Poke Bowls with the mayo on the side and used it more for dipping! 

As for the poke sauce itself, I kept it pretty traditional with tamari, rice wine vinegar, and sesame oil. And, since I always need a bit of green, I mixed in a touch of finely chopped kale and cilantro for a bit of zest! In this dish, the poke sauce also serves dual purpose as a sauce for the quinoa which helps drive home the traditional poke flavor.

Quinoa Poke Bowls Tuna

Lastly, for added pop and crunch, I served my Quinoa Poke Bowls with chilled, steamed edamame! I’m a huge fan of edamame, it’s healthy, a great source of protein and fiber and in this poke bowl, it adds to the staying power of the dish! Yum!

My one tip when making these Quinoa Poke Bowls is to wait to toss the fish with the poke sauce until just before serving. You don’t want the fish to marinate in the sauce, you simply want it to be lightly dressed and tossing it just before you eat will ensure you get both the flavor of the poke sauce as well as the fish! Enjoy!

Looking for more summertime meals? Try my Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp!

Quinoa Poke Bowls 2 Ways Pin

5.0 from 3 reviews
Quinoa Poke Bowls Two Ways: Spicy Salmon & Ahi Tuna
 
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Serves: 4
Ingredients
Pickled Cucumbers
  • ½ English cucumber, sliced into thin rounds (~ ⅛th inch)
  • ½ cup rice wine vinegar
  • ¼ cup water
  • 1 teaspoon honey
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt

Sriracha Mayo
  • 3 tablespoons light mayonnaise
  • 3 teaspoons Sriracha
  • ½ teaspoon lime juice
  • 1 tablespoon vegetable brown

Poke Sauce
  • ¼ cup tamari (or soy sauce)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon lime juice
  • ½ teaspoon ginger
  • 1 small clove garlic, finely grated

Poke Bowls
  • 8 ounces sushi grade salmon, thawed in the refrigerator & cut into ¼-1/2 inch cubes
  • 8 ounces sushi grade tuna, thawed in the refrigerator & cut into ¼-1/2 inch cubes
  • 1 cup quinoa, cooked & chilled
  • 1 cup edamame, cooked & chilled
  • 1 avocado, sliced
  • ¼ cup matchstick carrots
  • 2 tablespoons green onions, thinly sliced
  • 4 tablespoons kale, finely chopped
  • 4 tablespoons cilantro, finely chopped
  • 4 teaspoons black sesame seeds
  • pickled ginger, optional
Instructions
Pickled Cucumbers
  1. Place the rice wine vinegar, water, honey, red pepper flakes, and salt in a small sauce pan and bring to boil over high heat
  2. Once boiling, remove from heat and stir in cucumber slices
  3. Let the cucumbers sit for 10 minutes then drain and refrigerate the cucumber slices until serving
Sriracha Mayo
  1. In a small bowl, whisk together the mayonnaise and Sriracha
  2. Add the lime juice and 1 tablespoon of the vegetable broth at a time until desired consistency is achieved
  3. Refrigerate until serving
Poke Sauce
  1. Whisk together all poke sauce ingredients together
  2. Reserve half of the sauce to toss with the fish before serving
  3. Toss the remaining poke sauce with the chilled quinoa and set aside until you're ready to assemble
Assemble and Serve
  1. Place the cubed salmon in a medium size bowl and the tuna in a separate medium size bowl
  2. Pour half of the reserved poke sauce onto the salmon and the other half onto the tuna and gently toss to coat
  3. To each bowl of salmon and tuna add 2 tablespoons kale, 2 tablespoon cilantro, 1 tablespoon green onions and 2 teaspoons black sesame seeds. Gently toss to distribute. If you'd like to make spicy salmon poke, then add 2 tablespoons of the Sriracha Mayo to the salmon and mix to combine.
  4. To plate, add a ¼ cup quinoa, ¼ cup edamame, 1 tablespoon of carrots, avocado slices, and some pickled cucumbers to a bowl. Top with either the salmon or tuna poke and garnish with the pickled ginger. Serve immediately with additional Sriracha Mayo on the side.