My fantasy of owning a Food Truck featuring meatballs is always in the back of my mind, whirling and twirling with endless possibilities.

As with all of my meatball recipes, start by gathering all of your ingredients. Combine everything except the protein, in this case the salmon. Then gently fold in chopped salmon and form into meatballs. This will keep them tender and juicy.

Asian Salmon Meatballs would definitely be a food truck hit!

There’s just the right balance of fresh cilantro and ginger paired perfectly with a sweet and spicy dipping sauce.

And there’s a little kick from our new favorite Chili Crisp Oil.

Every bite is so full of flavor that they’ll become a fan favorite.

If you love perfectly seasoned salmon then you’ll love these meatballs. They’re bursting with aromatic flavor that keeps you coming back for more!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

We’re always looking for new meatball recipes. Have any recipe inspiration you’d like to share in the comments below? Your feedback keeps me motivated in the kitchen :)

All my best,
xo Libby

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Asian Salmon Meatballs

Asian Salmon Meatballs with just the right balance of fresh cilantro and ginger served with a sesame soy honey ginger dipping sauce that has a nice little kick.

Course Appetizer, Entree

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For meatballs…

• 2/3 lb. Salmon filet skin removed
• 3 scallions thin sliced
• 1/2 cup cilantro leaves rough chopped
• 1 garlic clove minced
• 1 tsp. soy sauce or coconut aminos
• 1 tsp. sesame oil
• 1 tsp. sriracha or chili crisp oil recipe link in post
• 1 tsp. red curry paste
• 3 Tbl. panko breadcrumbs (Gluten Free for GF Version)

For sauce…

• 1/4 cup soy sauce or coconut aminos
• 2 Tablespoons sesame oil
• 2 Tablespoons honey
• 1 Tablespoon sriracha or chili crisp oil
• 1 tsp. fresh ginger grated
• 1/2 tsp. sesame seeds

Instructions

For the meatballs…

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Rough chop salmon in food processor. Combine all remaining meatball ingredients, then add salmon and mix until just combined. Make into 12 – 15 meatballs and arrange on prepared baking sheet. Bake for 10 minutes.

For the sauce…

• In a small saucepan, combine all ingredients and bring to a gentle boil. Spoon sauce over meatballs to serve.

The post Asian Salmon Meatballs Over Cauliflower Fried Rice appeared first on Lemony Thyme.

Southwest Salmon Salad Therapy. Right here.

There are those days, moments, situations when you just need to take your mind somewhere else. For me that typically means I’ll wind up in the kitchen. Slicing, fine dicing, fresh bright flavors and lots of beautiful bowls.

Despite how many tiny beautiful bowls you see surrounding this gorgeous piece of salmon, this recipe at it’s core is very simple.

Start with a nice big piece of salmon, seasoned with your favorite southwest spices. For me that looks like chili powder, cumin, ground oregano, touch of cayenne, salt & pepper.

Now make a mental list (or written list – total list-maker here) of all your favorite southwest ingredients. Black beans, fire roasted corn & poblano peppers, oven roasted sweet potato, tomatoes, scallions, cilantro, red onion, avocado, cilantro chili lime rice and vinaigrette all on a bed of crisp lettuce. The beauty of this salad is you make it your own with your favorite flavors and ingredients.

I love serving Southwest Salmon Salad family-style on a great big platter, to enjoy with friends and family.

Sidenote: I am a huge ‘thrifter’ aka Goodwill, consignment, thrift store junky. We scored this platter during last weekend’s road trip for $6.00.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Southwest Salmon Salad

Despite how many tiny beautiful bowls you see surrounding this gorgeous piece of salmon, this recipe at it's core is very simple.

Course Main Course, Salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

For the Salmon & Sweet Potato

• 1 lb. fresh salmon skin on
• 1 sweet potato 1/2" cubed
• 2 Tbl. olive oil
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. ground oregano

For the Cilantro Rice

• 1 cup basmati rice rinsed well
• 2 cups water
• 1/4 cup Cilantro Chili Lime Vinaigrette see recipe below

For the Cilantro Chili Lime Vinaigrette

• 2 cups cilantro leaves
• 1/2 cup olive oil
• 2 Tbl. fresh lime juice
• 1 shallot rough chopped
• 1-2 garlic cloves peeled
• 1/2 tsp. Tajin chili lime seasoning or chili powder
• 1/2 tsp. salt

For the Fire Roasted Corn & Poblano Pepper

• 2 corn on the cob
• 1 poblano pepper

For the Salad

• 1 head green leaf lettuce rough chopped
• 1 cup cherry tomatoes halved
• 1 can black beans rinsed and drained
• 1 avocado sliced
• 3 scallions thinly sliced
• 1/4 cup red onion finely diced
• 1/4 cup fresh cilantro leaves

Instructions

For the Salmon & Sweet Potato

• Preheat oven to 400 degrees F. Place salmon (skin side down) and cubed sweet potato on a parchment or foil lined baking sheet. Drizzle with olive oil and sprinkle with seasonings. Bake for 15 minutes.

For the Cilantro Rice

• Meanwhile, bring 2 cups water to boil. Rinse rice for 2-3 minutes until water runs clear. Stir in rice, cover and reduce heat to low. Cook for 15 minutes. Remove from heat, fluff with fork. Stir in 1/4 cup of Cilantro Chili Lime Vinaigrette.

Cilantro Chili Lime Vinaigrette

• Combine all ingredients in a food processor or high-powered blender.

For the Fire Roasted Corn & Poblano Pepper

• Fire roast poblano pepper (gas stove or broiler) until skin is blackened on all sides. Place in bowl and cover with plastic wrap for 5 minutes. Rinse under cold water removing charred skin, stem and seeds. Fine dice. Roast corn on the cob over open flame (gas stove) or under broiler, until slightly charred. Cut kernels from cobs.

To assemble the Salad

• Spread chopped lettuce on a large platter, top with cooked salmon and remaining prepared ingredients. Drizzle with Cilantro Chili Lime Vinaigrette. Serve family style.

Notes

The post Southwest Salmon Salad appeared first on Lemony Thyme.

Several years ago I got a hankering to attempt the Feast of the Seven Fishes for our Christmas Eve dinner.  I carefully selected recipes, ordered specialty items ahead from our local seafood market, and rewrote my plan of attack dozens of times before the big day arrived.  I envisioned this becoming our new Christmas Eve traditional dinner and oh how that excited me.

Today is Christmas Eve and for the third year in a row we are having….Prime Rib for dinner. So in an attempt to satisfy my lust for all things seafood I’m hosting a virtual Feast of the Seven Fishes.  Sharing a couple of options for each of the seven courses.  Hope you enjoy this feast for the eyes. From what I can gather, there aren’t specific dishes that are traditionally served, in fact there are varying opinions on the number of dishes and fishes to be enjoyed.  I’m going with seven seafood courses and I highly recommend each course being served small plate tapas style.  I’ve named each course as well and selected their order to give it our feast personal flare.

1. Course One – Light & Conversational (think finger food or appetizer)
2. Course Two – Fresh & Cool (think salads)
3. Course Three – Warm & Spicy (think soup, stew or chowder)
4. Course Four – Make it Memorable (think meaty main dish)
5. Course Five – Share the Pasta Love (remember portion control)
6. Course Six – Simple yet Sensual (your chance to share your personal favorites)
7. Course Seven – Sweet & Savory (think dessert)

~ Course One – Light & Conversational ~

Smoked Steelhead Trout Dip can be made well in advance, allowing you time to mix and mingle and enjoy your guests.

Tuna Fish & Chips are the perfect way to begin the Feast of the Seven Fishes.  These tasty surreal bites are playful and light.

Fish & Chip Bites {with Crispy Caper Tartar Sauce} are a whimsical play on a favorite.

While the Italians are credited with the creation of the Feast of the Seven Fishes, I think it’s fun to incorporate seafood dishes that surprise and delight your senses.  Our Sushi Stack with jumbo lump crabmeat will do just that.

~ Course Two – Fresh & Cool ~

Our Shrimp & Avocado Salad with Bloody Mary Dressing is a wonderful way to perk up the taste buds before moving onto the heartier courses.

You can never go wrong serving Classic Shrimp Cocktail to your dinner guests.  Always a familiar favorite.

Crab Louie Salad Sliders are a fun second course.  Putting a spin on a classic is sure to delight.

~ Course Three – Warm & Spicy ~

A cup of spicy Shrimp & Corn Chowder will rev up the taste buds.

Cajun Salmon & Sweet Potato Chowder is remarkably light yet full of flavor.

Thai Hot & Sour Soup with Shrimp will clear your sinuses and cleanse your pallet.

~ Course Four – Make it Memorable ~

Grilled Swordfish with Lima Bean & Herb Butter is a nice meaty course with plenty of flavor wow.

Salmon Steaks with Curried Fennel Wine Sauce will leave them speechless.  The combination of fennel and curry is nothing short of brilliant.

Baked Cod with Montpellier Butter has the right complexity of flavor for this main course. Compound butters, like a sauce, are a great way to enhance the flavors in a dish.

Crab Stuffed Flounder is rich and festive, making it a lovely main course for your Feast of the Seven Fishes.

Horseradish & Herb Encrusted Grouper is another personal favorite of ours.

~ Course Five – Show them the Pasta Love ~

Steamed Mussels, Shrimp & Sea Scallops over Linguine in it’s garlic & white wine broth sings of comfort.

Ahi Tuna Noodle Casserole with Lemony Thyme Cream Sauce brings all the comfort of home.

Seafood Lasagna Roll-Ups are another wonderful dish that can be prepared in advance.  By this point in the evening you’ll be glad you did.

Halibut in Roasted Romesco Sauce over Pasta packs nutty big bold flavors.

Salmon & Snow Pea Pasta with Tarragon Cream Sauce is rich & creamy, just the way we like it.

~ Course Six – Simple yet Sensual ~

Sage Brown Butter Shrimp Scampi is sensual to the core.  The aromas will be first to ignite the senses.

Individual Sea Scallops with Spicy Mayo.  Delightful.

Coquilles Saint-Jacques is rich and utterly amazing.  It is meant to be savored slowly.

Seafood Newburg is a personal favorite dish that evokes fond memories, in the way that Christmas does.

~ Course Seven – Sweet & Savory ~

 Coconut Almond Shrimp with Sweet & Spicy Orange Sauce are slightly sweet & nutty with hints of citrus.

Jamaican Jerk Sugar Cane Shrimp bring the right balance of savory & sweet.

Maple Horseradish Salmon Suckers.  Fun & Flavorful.

Bang Bang Shrimp in their sweet chili mayonnaise are dessert worthy if you ask me.

I hope you’ve enjoyed our virtual Feast of the Seven Fishes (and Dishes).  I’d love for you to leave me a comment and share your holiday traditions.

The post Feast of the Seven Fishes {Christmas Eve Tradition} appeared first on Lemony Thyme.

Or at least it used to be before we became a food blogging family. 

We easily had this dish once a week and would have to force ourselves to occasionally change up the way we prepared salmon. 

Now with an effort to share new and different recipes we’ve neglected some of our old favorites. 

This one is just too good not to share.  There’s nothing fancy about Garlic & Herb Baked Salmon over Spinach Couscous.  Start to finish it’s ready in 20 minutes. 

The salmon is super moist, seasoned just right, topped with fresh herb pop, and served over spinach couscous. 

And did I mention it’s fabulous leftover. 

Cold or hot.

We are fortunate that fresh salmon is readily available and reasonably priced where we’re located. 

So my first recommendation is fresh, however I have friends who use frozen salmon and say it’s very good.  Either will work with this recipe. 

Regarding quantities, we figure about 6 ounces of salmon per person and then buy a little extra to enjoy leftover.

Do you have staple recipes that you family loves? I’m always looking for recipe inspiration. I’d love for you to share in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Garlic & Herb Baked Salmon {over Spinach Couscous}

Prep Time 3 minutes minutes

Cook Time 17 minutes minutes

Total Time 20 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For salmon…

• Salmon fillet
• spray olive oil
• garlic & herb seasoning recipe on blog
• sea salt
• freshly cracked black pepper

For couscous…

• 2 cups water
• 1 tsp. olive oil
• pinch salt
• 1 cup couscous
• 2-3 Tablespoons aromatics such as minced shallot, garlic, scallions
• 2 cups fresh spinach leaves

To serve…

• fresh cilantro
• scallions
• diced tomato optional

Instructions

For the salmon…

• Preheat oven to 425 degrees. Coat baking dish with olive oil spray. Place salmon skin side down. Sprinkle with Mrs. Dash seasoning, salt & pepper. Lightly spray with olive oil. Bake for 17 minutes for rare/medium-rare (depending on thickness).

For couscous…

• While salmon is baking bring water, oil and salt to boil in medium sauce pan. Add in couscous and aromatics. Stir well. Cover and remove from heat. Let sit for 5 minutes. Fluff with fork and add in fresh spinach leaves; cover.

To serve…

• Spoon couscous onto a serving platter. Top with salmon. Sprinkle with fresh cilantro, sliced scallion, diced tomato and freshly cracked black pepper.

The post Garlic & Herb Baked Salmon {over Spinach Couscous} appeared first on Lemony Thyme.

This is such a wonderful weeknight meal. 

Simple fresh ingredients that come together with ease.  Glorious maple pecan encrusted salmon over a bed of crisp romaine with hard boiled eggs, fresh tomatoes, homemade croutons and shaved Parmesan cheese.  As delicious as you could find in a restaurant, enjoyed in the comfort of home.

We coat the flesh sides of the salmon pieces with a little mayo, maple syrup, cayenne dressing, then press chopped pecans on top.

Place the salmon pieces in a baking dish coated with cooking spray and bake at 375 for 20 minutes.  Meanwhile prepare the salad of torn romaine lettuce, hard boiled eggs, tomato wedges, shaved Parmesan cheese and a handful of croutons.  Since croutons aren’t something we keep on hand, when I picked up the salmon I bought a ciabatta roll at the bakery counter.  When I got home I cut it into cubes, tossed those in a little olive oil and seasonings and baked them along side the salmon.  They were delicious.

All my best,
xo Libby

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Pecan Salmon Caesar Salad

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 6- ounce salmon fillets
• 1/4 cup mayonnaise
• 1 Tbl. maple syrup optional
• 1/4 tsp. cayenne pepper
• 1/2 cup chopped pecans
• 4 cups chopped romaine lettuce
• 2 eggs medium-hard boiled
• 1/4 cup shaved Parmesan cheese
• 1 to mato cut in wedges (omit for low-carb)
• 1 handful croutons omit for low-carb
• Caesar dressing

Instructions

• Preheat oven to 400 degrees. Spray a baking dish with olive oil spray. Combine mayonnaise, maple syrup, and cayenne pepper. Spread on top of salmon fillets. Press chopped pecans into mayonnaise coating. Place in baking dish and bake for 17 – 20 minutes (according to desired doneness).
• Meanwhile, place all remaining in a large bowl. Top with cooked salmon and serve with Caesar dressing.

The post Pecan Salmon Caesar Salad appeared first on Lemony Thyme.

The inspiration to make this bowl of love came from these five beautiful words… Cajun Salmon & Sweet Potato Chowder.  That was enough for me to go buy a beautiful piece of salmon and get to work.

Even though this dish is labeled a ‘Chowder’…this soup is quite light.  The little bit of heat from the Cajun seasoning is balanced beautifully by the sweet potatoes and carrots.  This recipe made four hearty servings and the leftovers reheated nicely.  Serve with a green salad and a hunk of crusty bread and you’ve got a wonderful dinner, for any season of the year. 

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Cajun Salmon & Sweet Potato Chowder

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 366kcal

Author Weight Watchers

Ingredients

• 1 tsp. olive oil
• 2 carrots chopped
• 1 onion diced
• 1 celery stalk chopped
• 1 tsp. Cajun seasoning preferably salt-free
• 2 small sweet potatoes about 3/4 lb. cubed
• 3 cups fat free chicken broth
• 1 lb. salmon fillet cut into 1-inch chunks
• 1 cup fresh or frozen corn kernels
• 3/4 cup fat free half-and-half
• 1/3 cup fresh basil or parsley chopped
• salt to taste

Instructions

• Heat oil in a large saucepan over medium heat. Add carrots, onion, and celery and saute until tender, about 5 minutes.
• Add Cajun seasoning, sweet potatoes, and broth and bring to a boil. Cover, reduce heat and simmer until potatoes are just tender, about 10 minutes. Add salmon and corn and simmer until salmon is just opaque in center, about 3 minutes.
• Reduce heat to low, stir in half-and-half, basil and season with salt. Cook, stirring gently, until heated through.

Notes

Per Serving (1 3/4 cups) = 7 WW Pts+

The post Cajun Salmon & Sweet Potato Chowder appeared first on Lemony Thyme.

Salmon with Roasted Vegetable Orzo.

Sharing a nice simple dinner we enjoyed recently.  Not much to the recipe, but sometimes a little inspiration is all you need.  Have fun with it.  Season your salmon the way you love it, roast it with a few of your favorite summer veggies, and serve over a bed a orzo pasta.

Simple fresh ingredients make some of the nicest meals.  This one would also be wonderful served chilled, drizzled with a light vinaigrette.  Mmm.  I may have just inspired myself.  Enjoy.

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Salmon with Roasted Vegetable Orzo

Course Entree

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 6- ounce salmon fillets
• 1/2 tsp. Mrs. Dash Garlic & Herb Seasoning
• sea salt & freshly cracked pepper
• 2 shallot sliced
• 1 ear corn kernels removed
• 1 cup cherry tomatoes
• 1/2 cup snow pea pods
• 1/4 cup frozen peas
• 2-3 garlic cloves
• 2 Tbl. olive oil
• 1 sprig lemony thyme rosemary, or oregano
• sea salt & freshly cracked pepper
• 1 cup orzo

Instructions

• Preheat oven to 400 degrees.
• Sprinkle salmon fillets with Mrs. Dash, salt & pepper and place on a foil lined baking sheet coated with cooking spray.
• Gently toss vegetables with garlic, olive oil, herbs, salt & pepper and add to the baking sheet.
• Baked for 17 – 20 minutes.
• Meanwhile, prepare orzo according to package instructions. Season with a drizzle of olive oil, salt & pepper.
• To serve, top cooked orzo with salmon fillet and roasted vegetables.

The post Salmon with Roasted Vegetable Orzo appeared first on Lemony Thyme.

Maple Horseradish Glazed Salmon.

Discovering the incredible flavor pairing of maple and horseradish changed my culinary world….or has at least inspired several really delicious dishes.  We have used this Maple Horseradish Glaze recipe on roasted beets, baby carrots, salmon suckers, and now glazed salmon fillets.  Frankly, it’s so scrumptious I would even enjoy it over vanilla ice cream.

It all begins with really good Maple Syrup.  This year at Christmastime I ordered two beautiful jugs of New Hampshire Pure Maple Syrup, one for Shelby and one for ourselves.  When you grow up on the ‘real’ stuff, pancake syrup just doesn’t compare.

It’s sugaring season in the Northeast, which typically lasts 4-6 weeks.  The trees are tapped, the sap is running, and sugar houses are firing up their evaporators.  Here’s an interesting tidbit:  each tree that is tapped will yield about 10 gallons of sap and it will take 30 – 40 gallons of sap to produce 1 gallon of maple syrup.  Maple sugar production dates back over 300 years beginning with Native Americans.  Here’s a great article on The Maple Syrup Process of modern day.

For the Maple Horseradish Glazed Salmon, we first prepared the glaze and allowed it to cool.  We then marinated the salmon in the glaze for about an hour at room temperature before baking it.  Just as Bourbon Brown Sugar Glazed Salmon is so popular, the maple horseradish flavors were a perfect match with lovely salmon.

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Maple Horseradish Glazed Baked Salmon

Course Entree

Cuisine Seafood

Servings 4

Author inspired by Gourmet Magazine

Ingredients

For the glaze…

• 1/4 cup unsalted butter 1/2 stick
• 3 Tbl. prepared horseradish
• 3 Tbl. maple syrup
• 3 Tbl. apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the salmon

• 1 1/4 lbs. salmon fillet s

Instructions

For the glaze…

• Melt butter with horseradish, syrup, vinegar, salt, and pepper in a small sauce pan over medium heat. Bring to a boil and allow to reduce by a third. Cool completely.

For the salmon…

• Preheat the oven to 400 degrees.
• Place salmon fillets in a baking dish. Pour glaze over salmon fillet(s) and allow to marinate one hour at room temperature.
• Bake for 17 – 20 minutes, or to desired degree of doneness.
• Serve over couscous or rice.

The post Maple Horseradish Glazed Baked Salmon appeared first on Lemony Thyme.

Salmon & Asparagus Quiche is definitely the best way I’ve incorporated leftovers into a dish in a long time.  Asparagus is so beautiful right now that I had to buy two bunches.  One I used in an Asparagus & Goat Cheese Tart.  And one I served along side a gorgeous piece of baked salmon.  There was just enough of both leftover to make a two person Salmon & Asparagus Quiche.

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Salmon & Asparagus Quiche {For Two}

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 1 Pillsbury refrigerated pie crust
• 2-3 ounces cooked salmon
• 12-15 asparagus spears cooked
• 2 eggs
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese grated
• 1 tsp. minced fresh herbs such as thyme, dill, or tarragon
• salt & pepper

Instructions

• Preheat oven to 375 degrees.
• Line a medium size quiche or pie pan with the crust, trim then crimp edges. With a fork, poke several holes in the bottom. Pre-bake for 3-5 minutes. Remove and fill with cooked salmon and asparagus.
• Whisk together eggs, cream, cheese, herbs, salt & pepper. Pour over salmon and asparagus.
• Place pan onto a shallow baking tray and bake for 20-25 minutes or until quiche is set and knife inserted in center comes out clean. Remove from oven and allow to rest 5-10 minutes before serving.

Notes

We made a two person quiche. For a full size quiche increase to 4 eggs, 1 cup of cream, and one cup of Parmesan cheese. Increase salmon and asparagus as desired. Bake 35 – 40 minutes.

The post Salmon & Asparagus Quiche {with Fresh Herbs} appeared first on Lemony Thyme.

I realize that a Salmon BLT Salad with Avocado Aioli is not much of a recipe.  And possibly not worthy of a post.  However, it was really good.  And the fact that it was very basic, down to packaged croutons…made it about the best thing we had eaten in at least 3 days.

I chose to share this post now (set it up on a “Publish Later” timer), because I’m actually away…from my computer and Lemony Thyme and my family.  I’m having some sister bonding thyme….long overdue.  I’m certain as you are reading this, my sister Sarah and I are fully engaged in an embrace or a conversation or a full out belly laugh.  I’m sure of it and we are loving each chother (not a typo) and every minute we have together.

There are two components of the picture below I would like to comment on.  First, in my humble opinion, perfectly baked salmon is done at 400 degrees for 17 minutes with simple seasonings…salt, pepper, and Mrs. Dash Garlic & Herb seasoning.  Second, a delicious mock Avocado Aioli…avocado, fine diced red onion, garlic, mayo, salt, pepper, and cayenne.  Add those components to the B, L, & T and you’ve got a winning dinner.

The post Salmon BLT Salad {with Avocado Aioli} appeared first on Lemony Thyme.