Want a delicious dinner or stunning side to celebrate the season? Try stuffed butternut squash! Sure, it’s not as common to stuff this popular squash as its cousin the acorn squash. But baked until it’s tender and sweet, it comes out just as tasty (or even more!). This recipe stars a vegetable and rice stuffing with garlic, kale, sage and pecans: fall flavors that accentuate the orange squash perfectly. It’s perfect for a fall dinner, Thanksgiving, or anytime you need a cozy meal.

Ingredients in stuffed butternut squash

Stuffed butternut squash is a tasty dish that works as a fall main course, or a side dish for a festive gathering. It takes about 1 hour to complete, so make it when you’ve got time set aside or follow the make ahead tips below. While the squash roasts, make the simple rice and vegetable filling. Then you’ll hollow out the roasted squash, chop up that portion and mix it back into the filling: so there’s no waste at all! Here are the ingredients you’ll need:

• Butternut squash (small)
• White basmati or long grain rice
• Butter
• Onion, garlic, celery and kale
• Dried sage, dried thyme, oregano, salt, and pepper
• Cream cheese
• Milk
• Parmesan cheese
• Pecans

Look for small butternut squash

The size of the butternut squash is important for this recipe. Each eater will get one half of the squash, and a large butternut squash is much too large of a portion. It’s nice to have small butternut squash because they make a portion sized-vessel, much like with stuffed acorn squash.

If all you can find is a large butternut squash, you can make four portions by slicing the squash in half length-wise. However, it doesn’t have the same look: so it’s nice to find small squashes if at all possible.

Alternative stuffing ideas

This stuffed butternut squash is vegetarian as written in the recipe below, and it’s easily made vegan. Want a meat-based stuffing, or some other ideas? Here are some alternative stuffing ideas:

• Italian-style sausage stuffing (or plant-based): Make the stuffing from this Stuffed Zucchini Boats recipe. You can also make this with plant-based sausage and it’s delicious.
• Beef and rice stuffing (or plant-based): Make the stuffing from these Stuffed Green Peppers. It also works with plant-based beef crumbles.

In many of these cases you’ll likely have leftover filling, so you could roast another small butternut squash (if it fits on the tray!) or serve extras on the side.

Make ahead and serving tips

This stuffed butternut squash recipe takes 1 hour to prepare, so it’s not intended as a fast and easy meal. Here are a few tips for making this recipe in advance or scaling it up for large gatherings:

• Make the filling in advance. Make the rice filling in advance, then refrigerate until serving. Before stuffing the squash, re-warm it on the stovetop.
• Roast the butternut squash in advance. Even better, roast the squash in advance. Remove the inner portion, chop and add to the filling (if made in advance). Refrigerate the squash until serving. Before serving, re-warm the filling on the stovetop, stuff, top with Parmesan, and bake the squash for about 30 minutes until warmed through.
• If serving for a crowd, roast the squash in advance. This recipe is great for smaller dinner parties or Thanksgiving gatherings. It’s tough to make in large quantities because the more butternut squash you have in the oven, the longer it takes. If you roast 4 small squashes, increase the baking time (it can take up to 1 hour depending on your oven and the squash size). Anything above 8 portions is best prepared in advance in batches.

More butternut squash recipes

Love cooking with squash? Here are a few more tasty butternut squash recipes to enjoy this season:

• Grab classic Roasted Butternut Squash or Butternut Squash Soup
• Try Butternut Squash Lasagna
• Opt for creamy Butternut Squash Puree or Mashed Butternut Squash
• Try Butternut Squash Curry
• Grab Butternut Squash Pasta or Butternut Squash Mac and Cheese

This butternut squash recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, use vegan butter in place of the butter and cream cheese (see below) and omit the Parmesan cheese.

Stuffed Butternut Squash

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 50 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour
• Yield: 4 butternut squash halves

Print Recipe

Pin Recipe

Description

This stuffed butternut squash recipe features a vegetable and rice stuffing flavored with sage and pecans. A delicious fall meal!

---

Ingredients

• 1 cup white basmati rice
• 3/4 teaspoon kosher salt, divided, plus more for sprinkling
• 2 small butternut squash*
• 1 tablespoon salted butter (or vegan butter)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 stalk celery, finely chopped
• 2 cups chopped kale, chopped
• ½ teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Fresh ground black pepper
• 1/2 package (4 ounces) cream cheese (or 3 tablespoons vegan butter)
• 2 tablespoons milk (omit for vegan)
• ¼ cup grated Parmesan cheese, plus more to garnish
• ½ cup chopped pecans

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 450°F.
2. Roast the squash: Slice each of the squash in half. Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes (test with a fork to assess doneness).
3. Make the rice: Rinse the rice in cold water using a fine mesh strainer, then drain and shake it dry. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer for 12 to 15 minutes, until the water is completely absorbed (test by pulling back the rice with a fork). Remove from the heat. Cover and rest for 10 minutes.  Fluff the rice with a fork. 
4. Toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
5. Make the stuffing: Heat the butter in a skillet over medium heat. Add the onion and celery and sauté for 5 to 7 minutes until tender and translucent. Add the garlic, sage, thyme, and oregano, and sauté for an additional 2 minutes until fragrant. Add the kale and ½ teaspoon salt and sauté for 2 min. Add the cream cheese and milk and stir until distributed and melted. Add the rice and and pecans. Taste and add additional salt to taste (we added ⅛ tsp). 
6. Fill the squash: When the squash is finished roasting and tender, remove the sheet from the oven. Use a spoon to scoop out the center of the squash, leaving a 1/4-inch shell around the outside. Chop the removed squash into pieces (it will not be perfectly square but that’s ok!) and stir it into the rice filling. You can leave out some of the squash if it feels like it is too much for the rice quantity (since the amount depends on the squash size). Spoon the filling back into the hole in the squash and top with grated Parmesan cheese. There may be some extra filling, which you can serve on the side or reserve as leftovers.
7. Roast: Return to the oven and bake 10 minutes or until heated through. Serve immediately. Leftovers last refrigerated for 2 days (see make ahead tips above).

Notes

*Size is important here, since each eater will get one half of the squash. A large butternut squash is much too big! If all you can find is a large squash you can slice the squash in half length-wise, but it doesn’t have the same look.

**This recipe is tough to multiply because the more butternut squash you have in the oven, the longer it takes. If you roast 4 small squashes, increase the baking time (it can take up to 1 hour depending on your oven and the squash size). Anything above 8 portions is best prepared in advance in batches.

• Category: Main dish
• Method: Baked
• Cuisine: Fall
• Diet: Vegetarian

Keywords: Stuffed butternut squash, stuffed butternut squash recipes, butternut squash with stuffing, butternut stuffed squash

A Couple Cooks - Recipes worth repeating.

Here’s a crowd-pleasing dinner recipe to put in your rotation: chicken enchiladas recipe! It’s hard to find someone who will turn down this Tex Mex favorite. Each enchilada is stuffed with shredded chicken and cheese, then drowned in a zingy red sauce and baked until warm and gooey. It’s also extremely versatile for various diets: you can easily make half the pan vegetarian or use corn tortillas for gluten-free. Everyone wins here, and whipping up a big pan makes dinnertime magic.

Ingredients in chicken enchiladas

This chicken enchiladas recipe is a play on the Tex Mex dish, which is in turn a riff on the classic Mexican enchilada. The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times.

There are a few differences between Mexican enchiladas and Tex Mex style; often Mexican enchiladas use corn tortillas and are fried vs Tex Mex which use flour tortillas and are baked. This rendition is Tex Mex in style, and we honor the great tradition of Mexican cooks and chefs who brought us the mighty enchilada. Here’s what you’ll need for this chicken enchiladas recipe:

• Shredded chicken: Make homemade shredded chicken for best flavor, or go quick and easy with store-bought.
• Red enchilada sauce: For fast enchiladas, we recommend finding a great store-bought sauce, but you can also make homemade enchilada sauce.
• Onion and green chiles: These veggies add nuance to the flavor.
• Cumin, oregano, garlic powder, chili powder, salt and pepper: This blend of spices makes well-seasoned chicken.
• Colby jack cheese: We like Colby jack for flavor, but you can also use Mexican blend cheese or cheddar.
• Tortillas: We use flour tortillas for this Tex Mex variation, but you can use corn tortillas as well, which are more traditional in Mexican-style enchiladas and a gluten free option.

How to shred chicken

The quickest way to chicken enchiladas is with purchased shredded chicken, but it’s got the best flavor when you make it homemade! It takes about 10 minutes to boil. The best way we’ve found to make shredded chicken is to butterfly it, boil it, and then pull it into strips using your hands. Here’s how to make shredded chicken (or click the link):

1. Butterfly the chicken so that it cooks evenly. Place your hand over the top of each chicken breast and use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Open up the breast then cut along the fold to separate the two halves.
2. Boil for 7 to 10 minutes. Place 1 pound chicken in a pot with 6 cups water, 2 teaspoons kosher salt, and seasonings (or use chicken broth and half the salt). Boil for 7 to 10 minutes until the center is no longer pink and the internal temperature is 160°F.
3. Tear the chicken into shreds. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.

Use a great red enchilada sauce

This might be a hot take, but for chicken enchiladas we like to buy the enchilada sauce. Many people swear by homemade, but it can take a bit of time and leave you with some mess. If you’re going to make homemade, it’s easiest to make it in advance. But we love a great purchased red enchilada sauce! Here are some options:

• Purchased red enchilada sauce: There are lots of fantastic enchilada sauce brands at the store, and many of them are minimally processed. Every brand is different, so experiment to find one you love. We like Siete Foods enchilada sauce.
• Homemade, made in advance: Or, make a batch of our Homemade Red Enchilada sauce! It’s easiest to make it in advance to ensure quick prep.

Flour tortillas vs corn tortillas

What are the best tortillas for chicken enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are used in Tex Mex enchiladas. Here’s what to know about the differences:

• Corn tortillas are gluten-free. Some brands tend to split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
• Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
• What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!

How to assemble chicken enchiladas: a few tips!

The filling for this chicken enchiladas recipe features shredded chicken, onion and green chilies, with a mixture of savory spices. Once you’ve got it ready, it’s time to assemble! It’s helpful to have another person to help for assembly. Here are a few tips for a smooth and speedy process:

• Don’t overfill the tortillas. It’s easy to want to put in way too much filling. All you need is ¼ cup chicken and 2 tablespoons cheese. Spread them in a line down the center.
• Roll them tightly and place seam side down. Placing seam side down helps them stay rolled.
• If using corn tortillas, use a durable brand and cook in oil prior to rolling. Corn tortillas can easily tear and split when rolling them. Before assembling, brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat, and cook the tortillas in batches for 15 seconds per side until lightly browned.

Favorite enchilada toppings

The best part of this easy chicken enchiladas recipe? Loading them up with all the best toppings! Here are a few enchilada topping ideas:

• Sour cream
• Guacamole
• Feta or queso fresco crumbles
• Red onion or green onion
• Purchased pico de gallo
• Cilantro
• Pickled onions

Variation: half pan vegetarian

These days, you’ll find many families have different dietary needs within the same family. It’s easy to make half a pan vegetarian so that everyone can enjoy the recipe! Here’s what to do:

• For half-pan vegetarian, in place of half of the chicken use 1 15-ounce can pinto beans, drained and rinsed, mixed with 1 ½ teaspoons cumin, ½ teaspoon each garlic powder, onion powder, paprika, and kosher salt.
• You can pull out half the sauteed onion and green chilis for the chicken and use in the beans if desired.
• See Vegetarian Enchiladas for the full vegetarian recipe.

Sides to serve with chicken enchiladas

Once we’ve whipped up a pan of chicken enchiladas, we use the bake time to pull together a few simple side dishes. Here are a few sides that go with enchiladas:

• Throw together one of those quick bag chopped salads (we do this often!)
• Make Cilantro Lime Slaw
• Add Simple Guacamole or 5-Minute Bean Dip and tortilla chips
• Go for Mexican-Style Chopped Salad or Cucumber Tomato Avocado Salad

01

Cilantro Lime Slaw

02

5-Minute Bean Dip

03

Mexican Style Chopped Salad

04

10 Best Sides to Serve with Enchiladas

This chicken enchiladas recipe is…

Gluten-free with corn tortillas.

Chicken Enchiladas Recipe

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 10 enchiladas

Print Recipe

Pin Recipe

Description

This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect easy dinner!

---

Ingredients

• 1 pound shredded chicken*, about 2 ½ cups*
• 1 tablespoon olive oil
• 1/2 sweet yellow onion, finely diced
• 4 ounces canned diced green chilies
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• ½ teaspoon kosher salt
• Fresh ground black pepper
• 2 cups (15 ounces) red enchilada sauce, purchased or homemade
• 8 ounces (2 cups) Colby jack cheese, shredded
• 10 8-inch flour tortillas (or corn tortillas**)
• For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, cotija or feta cheese crumbles, pickled red onions

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F.
2. Make the shredded chicken (if desired, prep in advance and refrigerate). 
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until tender, stirring often, about 5 minutes. Add the shredded chicken*, green chilies, cumin, oregano, garlic powder, chili powder and kosher salt. Taste and add a few more pinches of kosher salt if desired. 
4. Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible**. In a large baking dish, spread 1 cup of the enchilada sauce.
5. Fill each tortilla with a ¼ cup scoop of the filling, srpinkle with 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
6. Top the enchiladas with the remaining 1 cup enchilada sauce and the remaining cheese.
7. Place in the oven and bake for 20 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.

Notes

*For half-pan vegetarian, in place of half of the chicken use 1 15-ounce can pinto beans, drained and rinsed, mixed with 1 ½ teaspoons cumin, ½ teaspoon each garlic powder, onion powder, paprika, and kosher salt. (You can pull out half the sauteed onion and green chilis for the chicken and use in the beans if desired.) See Vegetarian Enchiladas for the full recipe.

**If using corn tortillas, they can crack easily. Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.

• Category: Main dish
• Method: Baked
• Cuisine: Tex Mex
• Diet: Vegetarian

Keywords: chicken enchilada recipe, chicken enchiladas recipe, easy chicken enchiladas recipe

A Couple Cooks - Recipes worth repeating.

Want to welcome fall in style? Cook up a pot of pumpkin risotto! Its bright orange color and autumnal flavor makes it the ideal dinner or side dish for the season. Homemade risotto is easy to whip up: all you need are a few ingredients and a bit of time to stir in that luxurious broth until it all becomes absorbed by the rice. Grab a glass of wine and let’s get cooking!

Ingredients in pumpkin risotto

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until it becomes creamy. Most methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Using canned pumpkin adds a bright orange color and autumnal flavor, paired with fresh and dried sage. Here are the ingredients you’ll need for this pumpkin risotto recipe:

• Arborio rice
• Pumpkin puree
• Vegetable or chicken broth
• White wine
• Onion and garlic
• Butter and olive oil
• Parmesan cheese
• Fresh and dried sage

Notes on arborio rice

Arborio rice is a type of short grain Italian rice that is used to make risotto and other dishes like rice pudding and arancini. This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture.

Do not substitute another variety of rice in this risotto recipe. The recipe does not work with something like long grain rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing!

On cooking with wine

Risotto is classically made with white wine to deglaze the pan, so this pumpkin risotto uses white wine too. Most of the alcohol is cooked out in the cooking process, so it should be suitable for children and pregnant mothers.

However if you prefer (or simply don’t want to crack open a bottle), you can skip the wine and it will still taste great. If you do choose to use it, make sure to pour yourself a glass while cooking!

Tips for making pumpkin risotto

Making a risotto is simple, but it does require a little know-how to get the best result. Here are our top tips for making this pumpkin risotto:

• Heat the broth. The rice immediately absorbs broth if it’s hot, but if the broth is cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
• Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes.
• Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
• It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.

Leftovers and make ahead info

Here’s one thing to note: this pumpkin risotto is best served immediately. You can try making it in advance or storing leftovers, but the texture becomes compromised. Here are a few notes on storage:

• The rice texture will become thick as it sits, especially when it’s chilled.
• If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.
• We don’t recommend making this recipe in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  

Ways to serve pumpkin risotto

You can serve pumpkin risotto as a side dish, or make it a main dish by adding a protein source and some sides with fiber. If you’re making it into a fall dinner, make sure to add a protein because risotto in itself is not filling enough for a meal. Here are a few ideas for how to serve it:

• As a side dish for chicken, salmon or shrimp
• As a main dish, with baked asparagus or roasted broccoli and a crisp apple salad
• As a vegetarian main with easy cannellini beans as a protein and a few easy sides
• Topped with scallops like pan seared scallops
• At holiday dinners like as a Thanksgiving side dish

More pumpkin recipes

When it’s the season for pumpkin, it’s time for all the pumpkin recipes! Here are a few favorites to try:

• Try Pumpkin Bread with maple glaze
• Make creamy and delicious Pumpkin Dip
• Go for Pumpkin Chocolate Chip Muffins or Pumpkin Spice Pancakes
• Opt for 10 Pumpkin Breakfast Recipes like Pumpkin Baked Oatmeal or Pumpkin French Toast

01

Pumpkin Bread (1 Bowl!)

02

Pumpkin Dip

03

Pumpkin Chocolate Chip Muffins

04

35 Easy Pumpkin Recipes

This pumpkin risotto recipe is…

Vegetarian and gluten-free.

Pumpkin Risotto

---

★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6

Print Recipe

Pin Recipe

Description

Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or side dish.

---

Ingredients

• ½ cup minced sweet onion
• 2 cloves garlic, minced
• 1 quart chicken broth or vegetable broth
• 15-ounce can pumpkin puree
• 1 teaspoon dried sage
• 1 ½ teaspoons kosher salt
• 4 tablespoons salted butter, sliced into 4 pieces
• 2 cups dry white arborio rice
• 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
• ¾ cup grated Parmesan cheese, plus more for garnish
• 1 tablespoon finely chopped fresh sage (optional but recommended)
• Freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep the vegetables: Mince the onion and garlic and noted above.
2. Heat the broth: Combine the broth, pumpkin puree, and dried sage with 2 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
3. Sauté the vegetables: In a large skillet, place the butter in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Add the minced onion cook for about 2 minutes until tender and fragrant. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. Try not to go past al dente or the final risotto will be too soggy. (You’ll have some broth left over: save it for reheating leftovers.) 
6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese, fresh sage, and ½ teaspoon kosher salt. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
7. Serve immediately with additional Parmesan cheese to top. You’ll have about 1 ½ cups broth remaining; save it to stir in to get a creamier texture when serving (the rice absorbs liquid as it sits) or to refresh leftovers.  
8. Storage info: The flavor and texture are best served immediately. If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. We don’t recommend making it in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  

Notes

*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

• Category: Rice
• Method: Stovetop
• Cuisine: Italian inspired
• Diet: Vegetarian

Keywords: Pumpkin risotto, pumpkin risotto recipe

A Couple Cooks - Recipes worth repeating.

Here’s a dinner idea that gives you maximum return on investment: this Honey Glazed Salmon recipe! In under 30 minutes, you’ve got tender, flaky salmon fillets that are bursting with flavor from a sticky glaze of honey, soy sauce, miso and garlic. That’s what we mean by return on investment: there’s little time needed to make this incredible dish that will have everyone licking their plates clean!

Ingredients in honey glazed salmon

This honey glaze for salmon can be made in just 5 minutes, making it the ideal quick sauce for weeknight meals. Mix up the 6-ingredient sauce in a bowl, then brush half of it onto the salmon. Broil it up, then pour the remaining glaze on before serving. It makes the best sticky sauce that coats everything in savory sweet flavor. Here’s what you’ll need for this recipe:

• Salmon fillets, wild caught if possible
• Olive oil
• Yellow or white miso
• Honey
• Soy sauce
• Rice wine
• Garlic powder
• Ground ginger
• Olive oil, for brushing

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso butter recipe: sometimes they’re labeled as “light miso”.

• White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
• Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
• Red or dark miso: This variety is fermented longer than white or yellow miso. It has a very strong flavor and can overwhelm the flavors in a dish, so we don’t recommend using it here.

Tips for buying salmon

The most important thing when it comes to making this honey glazed salmon recipe is the quality of the fish. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: while it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe and look impressive; you might find it labeled center cut at the store.
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid those big economy-sized bags, which we’ve found it typically thinner and can taste fishy.

How to cook honey glazed salmon

This honey glazed salmon recipe is broiled salmon, an efficient method that skips the oven preheating time and cooks the fish in just 10 minutes! You can also make this recipe oven baked or grilled (see below), but our favorite way is broiled because it’s so quick and it gets nicely crisp and browned on top. Oven baking can work, but the salmon comes out more moist and soft. Here are a few tips for this recipe:

• Allow the salmon to come to room temperature before cooking (brine it if possible!). This can take 15 to 20 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. We recommend brining the salmon, which is letting it sit in salt water while it comes to room temperature. This helps to season the fish and also avoids the white stuff (albumin) when the fish is cooked.
• Remember the thickness determines the cook time. 1-inch salmon takes 8 to 11 minutes to broil. Very thin salmon can broil in just 5 minutes, so adjust the cook time accordingly.
• Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time.
• The salmon is done with the internal temperature is 125 to 130°F when measured in the thickest part. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Other methods: baked and grilled

This honey glazed salmon recipe also works baked or grilled! Here’s how to do it:

• Baked: Follow the instructions in Easy Oven Baked Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before baking, then pour on the remaining half once it’s done.
• Grilled: Follow the instructions in Grilled Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before grilling and brush on half afterwards.

More salmon recipes

This honey glazed salmon recipe is one of our favorite salmon recipes to date! Here are a few more to try with this tasty fish:

• Try Brown Sugar Salmon or Honey Garlic Salmon
• Mix up Stuffed Salmon
• Try fan-favorite Salmon Rice Crunch Bowl
• Go for Easy Salmon Bites or Greek Salmon Salad
• Make Grilled Salmon or Pan Seared Salmon

01

Brown Sugar Salmon

02

Honey Garlic Salmon

03

Stuffed Salmon

04

35 Easy Salmon Recipes

This honey glazed salmon recipe is…

Pescatarian, dairy-free, and gluten-free.

Honey Glazed Salmon

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.

---

Ingredients

• 1 1/2 pounds salmon fillets, room temperature
• Olive oil, for brushing
• ½ teaspoon kosher salt, plus more for brining
• 2 tablespoons yellow or white miso
• 2 tablespoons honey
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon rice wine
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground ginger
• Chopped parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Brine the salmon* (optional): In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
2. Preheat the broiler to high.
3. Make the glaze: Meanwhile, in a small bowl, stir together the miso, honey, soy sauce, rice wine, garlic powder, and ground ginger.
4. Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush the salmon with a bit of the olive oil and sprinkle with the ½ teaspoon kosher salt evenly divided among the fillets. Reserve about half of the glaze and brush the remainder on the salmon.
5. Broil the salmon: Broil 7 to 10 minutes for 1-inch thick salmon (or less for thinner fish), until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Pour the reserved glaze onto the salmon and garnish with the parsley, if using. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Broiled
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Honey glazed salmon

A Couple Cooks - Recipes worth repeating.

For fast and easy meals, it’s smoked salmon to the rescue! This flavor-packed protein requires no cooking at all, which makes it ideal for quick lunches and dinners. When you just don’t have time to think, try this Smoked Salmon Sandwich! The bold flavors don’t give away it’s secrets: it takes less than 10 minutes to whip up. It’s more of an idea than a formal recipe, so you can customize it to your tastes. It’s perfect for quick weeknight dinners!

Ingredients in this smoked salmon sandwich

Smoked salmon tastes so good on its own, you barely need anything to make it taste great in a sandwich! Slather a homemade herbed cream cheese spread on the bread, then layer it with crunchy veggies and salty, smoky salmon. Here’s what you’ll need:

• Smoked salmon: Both cold-smoked salmon (aka lox, with a soft texture), and hot-smoked salmon work here (flaky and more like cooked salmon).
• Herb cream cheese: This homemade Herb Cream Cheese is fantastic, or it’s easy to find purchased brands as well.
• Capers: Capers are often paired with salmon, and add a briny pop to this sandwich!
• English cucumber: An English cucumber is longer and thinner than a standard cucumber, and you don’t need to peel it!
• Red onion and tomato: These veggies round out the savory flavors.
• Bread: Use an artisan-style bread, sourdough, or even focaccia bread for a great sandwich.

Mix the cream cheese with herbs and spices, then spread it on the sandwich. Layer all the other ingredients, and it’s a burst of beautiful flavors.

More spread ideas

Not a cream cheese fan, or don’t want to make your own? Don’t worry: there are lots of options for a smoked salmon sandwich. Here are a few other ideas:

• Purchased flavored cream cheese is easy to find (like Boursin), with flavors like herb, garlic, and more.
• Whipped cottage cheese is easy to find at most grocery stores or to make at home! Simply whip cottage cheese in a food processor until fluffy and season with salt.
• Whipped ricotta requires olive oil and milk to get an ultra fluffy texture, plus a whiz in the food processor. Or, use plain ricotta and stir in a bit of salt and pepper to season.

Best bread for a smoked salmon sandwich

The bread is what can take a smoked salmon sandwich to rock star status. We like it with an artisan style bread, lightly toasted. Here are some other ideas:

• Focaccia bread
• Sourdough bread
• Artisan bread
• Ciabatta rolls
• Bagels

Try homemade smoked salmon

Purchased smoked salmon can be incredibly delicious, but homemade smoked salmon takes it 10 steps up! If you’ve got an outdoor smoker, it’s a must try. The flavor is beautifully intense, and you can vary the flavors depending on the wood and spices you use.

You’ll prepare the salmon the day before smoking using a process called dry brining. Dry brining is salting and resting food before cooking it, which makes for deeply seasoned, juicy salmon without diluting the flavor. The main steps for homemade smoked salmon are:

1. The day before (dry brine): Sprinkle salmon fillets with salt, brown sugar, onion powder, and garlic powder (see this recipe for quantities). Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse and refrigerate it uncovered overnight.
2. The day of smoking: Heat an outdoor smoker to 200°F. Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F.

More smoked salmon recipes

Smoked salmon makes the best easy meals, appetizers, and more! We hope you love this smoked salmon sandwich as much as we do. Here are a few more tasty smoked salmon recipes to try:

• Try Smoked Salmon Toast or a Smoked Salmon Bagel for breakfast or lunch
• Make easy and stunning Smoked Salmon & Cucumber Appetizer
• Opt for brunch with a Smoked Salmon Omelette
• Whip up Smoked Salmon Dip or Smoked Salmon Spread
• Grab a quick dinner with Smoked Salmon Salad or Smoked Salmon Pasta

01

Smoked Salmon Toast

02

Smoked Salmon & Cucumber Appetizer

03

Smoked Salmon Dip

04

Smoked Salmon Salad

This smoked salmon sandwich recipe is…

Pescatarian. For gluten-free, use gluten-free bread.

Smoked Salmon Sandwich

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches

Print Recipe

Pin Recipe

Description

This smoked salmon sandwich is a fast and easy meal! Layer salmon on bread with veggies and herb cream cheese for a total treat.

---

Ingredients

• 4 tablespoons Herb Cream Cheese (homemade is best, or substitute purchased)
• 1/4 English cucumber
• 1 handful red onion slices
• 2 thin tomato slices (optional)
• 2 tablespoons capers, drained
• 4 ounces smoked salmon
• 4 slices bread

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the Herb Cream Cheese. 
2. Thinly slice the cucumber and red onion. Thinly slice the tomato. Top the cucumber and tomato with a pinch of salt. 
3. Toast the bread (optional). 
4. Spread herb cream cheese spread on both sides of the bread. Top with 1 tablespoon capers per sandwich, 2 ounces smoked salmon, and the cucumber, red onion, and tomato (if using). Top with the final slice of bread and enjoy. 

Notes

*If you prefer, substitute Whipped Ricotta or Whipped Cottage Cheese as the spread. 

• Category: Main dish
• Method: Sandwich
• Cuisine: Sandwich

Keywords: Smoked salmon sandwich

A Couple Cooks - Recipes worth repeating.

“Life changing” is a phrase that’s completely over-used, but here’s a little kitchen trick that we think truly is…yep, life changing. Try this incredible oven baked chicken thighs recipe! This easy method is the secret to perfectly seasoned meat with a crispy skin and juicy, succulent interior. Dunk them in a bit of buffalo ranch and it’s pure heaven (and in all honesty, the favorite bite I’ve taken all year!). Here are all the tricks of how to bake chicken thighs to perfection.

What you need for this chicken thighs recipe

Many chefs and experts say chicken thighs are the best cut of chicken. Why? They’re fattier than chicken breasts, which gives them a more intense, rich flavor than the white meat.

The best type for baked chicken thighs is bone-in, skin-on thighs. When you bake chicken with the bone in, the flavors inside the bone spread out onto the meat, leaving you with a meatier, richer flavor (per Bon Appetit, who says “bone-in chicken thighs are just plain better.”).

In our taste tests, we tend to agree. Boneless, skinless chicken thighs might be easy to eat, but they don’t hold a candle to the bone-and-skin version! Plus, the crispy skin adds both flavor and texture.

How to season baked chicken thighs

The best seasonings for baked chicken thighs? Our custom seasoning blend works wonders. The secret is to make sure to rub the blend on all sides of the chicken and under the skin. That’s right, just stretch the skin and rub a generous amount under it. This is the key to infusing the seasoning throughout the meat! Here are the ingredients you’ll need for the chicken seasoning are:

• Kosher salt
• Smoked paprika
• Garlic powder
• Onion powder
• Dried thyme
• Cumin
• Chili powder
• Allspice

The key to crispy baked chicken thighs

The key to crispy baked chicken thighs isn’t really a secret: people have been talking about it for years. It’s baking powder! Add a bit of baking powder to the seasoning mix and it makes for a perfectly crispy skin. What’s the right ratio? In the recipe below, we use 1 teaspoon baking powder for 3 pounds bone-in, skin-on chicken thighs.

How long to bake chicken thighs

How long to bake chicken thighs depends on the temperature of your oven: at 450°F you’ll need 25 to 30 minutes or until the internal temperature is 165°F at the thickest point. You’ll want to use an oven-safe rack that’s placed on top of a baking sheet to get the best crispy exterior. Here’s how to bake chicken thighs:

1. Preheat the oven to 450°F.
2. Pat the chicken dry. Sprinkle the seasoning mixture on all sides of the chicken, then rub it under the skin as well. Arrange the chicken thighs on a oven-safe rack that’s placed on top of a baking sheet.
3. Bake 25 to 30 minutes, until the internal temperature of the chicken at its thickest part is 165°F.
4. Allow the chicken thighs to rest at room temperature for 5 minutes before serving.

Note: You can also use the convection setting on your oven. Set it to 450°F and reduce the bake time to 20 to 25 minutes.

Sauces to serve: buffalo ranch and more!

These baked chicken thighs come out irresistibly crispy and perfectly seasoned. Take them up another level served with buffalo ranch sauce, a quick and easy dipping sauce you can stir together in just a few minutes! The first bite I had of these with the sauce was pure bliss. Of course, there are many other sauces for chicken thighs! Here are a few ideas:

• Buffalo Ranch
• Chipotle Ranch
• Homemade Ranch
• Lemon Pepper Sauce
• Mustard Sauce or Honey Mustard
• Cilantro Lime Sauce
• White BBQ Sauce
• Sour Cream Sauce

Buy organic chicken if possible

When shopping for baked chicken thighs, keep in mind: the best chicken to buy is organic. Buying organic makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating, and overall: it just tastes better!

Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

More chicken recipes

Let us know what you think of this chicken thighs recipe in the comments below! We hope you’ll love it as much as we do. Here are a few more chicken recipes for inspiration:

• Try Creamy Garlic Chicken
• Make a Rotisserie Chicken
• Go for Grilled Chicken or Pesto Chicken
• Make a Chicken Pesto Sandwich or Chicken Corn Chowder

01

Creamy Garlic Chicken

02

Rotisserie Chicken

03

Grilled Chicken

04

Pesto Chicken

This baked chicken thighs recipe is…

Gluten-free and dairy-free.

Baked Chicken Thighs (Best Ever!)

---

★★★★★

4.3 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

This oven baked chicken thighs recipe is truly the best! Here’s how to bake them so they’re succulent and juicy, with a crispy exterior.

---

Ingredients

• 8 large chicken thighs, bone-in, skin-on, organic if possible (about 3 pounds)
• 2 teaspoons* kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon allspice
• 1 teaspoon baking powder
• 1 recipe Buffalo Ranch, for serving (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 450°F.
2. Pat the chicken dry. In a small bowl, mix the salt, seasonings, and baking powder. Sprinkle the seasoning mixture on all sides of the chicken, then rub it under the skin as well. Arrange the chicken thighs on a oven-safe rack that’s placed on top of a baking sheet** (or use an oiled aluminum foil-lined baking sheet).
3. Bake 25 to 30 minutes, until the internal temperature of the chicken at its thickest part is 165°F. (Or, use the convection setting on your oven and bake 20 to 25 minutes.)
4. Allow the chicken thighs to rest at room temperature for 5 minutes before serving. Serve as is or with Buffalo Ranch for dipping.

Notes

*Use 1 ½ teaspoons kosher salt if you prefer a less salty flavor.

**We use this baking sheet and rack combo.

• Category: Main Dish
• Method: Baked
• Cuisine: Chicken
• Diet: Gluten Free

Keywords: Baked chicken thighs, how long to bake chicken thighs, baked chicken thighs recipe, oven baked chicken thighs, how to bake chicken thighs

Affiliate Marketing Disclosure Some of the links in this blog post are affiliate links, either through Amazon or RewardStyle, which means that if you click on one and make a purchase, we may receive a commission. This does not affect the price you pay for the product or service, and it helps us to continue creating high-quality content for you.

We only recommend products and services that we believe in and think will be helpful to our readers. We always disclose affiliate relationships honestly and transparently, so that you can make informed decisions about whether or not to click on our links.

Thank you for your support!

A Couple Cooks - Recipes worth repeating.

Oh hey there, welcome to one of our favorite fish recipes ever. Meet our best halibut recipe! This genius way to cook this popular white fish bakes it until flaky and tender with garlic and lemon, along with capers if you love that salty, briny pop. Once it’s juicy and baked, shower it with the secret sauce: finely minced parsley and crispy fried onions, which add a pop of salt, herbaceous flavor and a crunch. You’ll want to use this trick on everything!

Cooking with halibut

Halibut is a popular white fish with firm, meaty flesh and mild, slightly sweet flavor. It is similar to cod or tilapia, but it’s more buttery with a less fishy flavor. Why is halibut so expensive? Wild halibut populations are struggling to compete with demand. Depending on your location, it can cost between $20 to $40 per pound.

Since we live in Midwestern America, we eat halibut as an occasional treat, or of course fresh caught when we’re in Alaska visiting family.

What you need for this baked halibut recipe

If you have a few filets of halibut, baking is a fantastic way to prepare this white fish. It’s also great grilled, but this baked version is our favorite. It’s quick and simple, with just a 15 minute cook time. Here’s what you’ll need for this halibut recipe:

• For the fish: skin-on halibut filets, fresh or frozen and thawed
• Seasonings: Olive oil, salt, dried oregano, dried tarragon, red pepper flakes, jarred capers
• Fresh ingredients: Shallot, garlic, lemon, fresh Italian parsley
• Special ingredients: Crispy fried onions
• Equipment: Baking dish: 9 x 13 or 7 x 11

About those crispy fried onions

Crispy fried onions are one of our favorite secrets for adding big flavor to fish, salads, bowl meals, and more! We discovered the idea with our salmon rice crunch bowl, and have been using them ever since! Here are a few tips:

• Grab a can of purchased crispy fried onions. That’s right, the kind that go on green bean casserole.
• Chop with the parsley as a garnish. You can chop them right along with the parsley, making a sort of dry herby garnish.
• Use them for sprinkling on any bowl meal or salad. They’re especially fun on on a salmon rice crunch bowl, a Caesar salad or kale Caesar.

How to make baked halibut

This baked halibut recipe calls for placing the fish in a baking dish with olive oil, salt, and a few aromatic vegetables (shallot, garlic, capers, and lemon) and baking until tender. You can also use this template of a recipe and add your own flavors. Here’s the basic idea for how to make baked halibut:

• The temperature for baked halibut? 425°F. High heat makes for a perfectly cooked piece of fish. This results in a tasty, tender piece of fish (it won’t have a crispy or seared top).
• How to season it? We use 1 tablespoon olive oil and ¾ teaspoon salt for 1 ½ pounds halibut. Use more salt to taste if you’re not adding extra seasonings. It’s best baked up with 1 thinly sliced shallot, 2 garlic cloves, thinly sliced lemon rings, and a dusting of dried oregano and tarragon.
• How long to cook baked halibut? Bake it for 15 to 18 minutes, until flaky. Insert a meat thermometer in the thickest part of the fish: it should read 125°F for medium rare fish (cook to 145°F for well done).

Make it a meal

This baked halibut recipe is a tasty Mediterranean-style meal that will make a fish lover out of anyone! Both seafood afficionados and fish-wary eaters will be wowed by this one, and it’s perfect for a quick weeknight meal or a dinner party to impress. Want to make it into a simple and elegant meal? Try whipping up one of these side dishes for fish:

• Add Lemon Rice or Basil Rice
• Go for elegant Endive Salad with Parmesan & Orange, Crisp Apple Salad, or Fennel Salad with Parmesan
• Opt for Simple Roasted Broccolini or Sauteed Broccolini
• Add Lemony Broiled Asparagus or Roasted Asparagus with Lemon
• Mix it up with Lentil Salad, Bell Pepper Salad, Orzo Pasta Salad or Bow Tie Pasta Salad

Halibut substitutes

Want to make this halibut recipe with another white fish when you can’t find halibut? This recipe works beautifully with other types of fish too. The best substitutes for halibut are:

• Cod
• Tilapia
• Mahi Mahi
• Sea bass
• Swordfish

More fish recipes

This baked halibut recipe is a family favorite! Here are a few more fish recipes you’ll love:

• Try this Mediterranean-style Easy Baked Fish
• Go for Baked Tilapia with Lemon or Baked Cod
• Ditch the oven and go for Fried Tilapia, Blackened Tilapia or Parmesan Crusted Tilapia
• Make Oven Baked Salmon or these 35 Easy Salmon Recipes

01

Easy Baked Fish

02

Fried Tilapia

03

Baked Cod with Lemon

04

35 Easy Salmon Recipes

This halibut recipe is…

Pescatarian, gluten-free and dairy-free.

Baked Halibut Recipe

---

★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

This baked halibut recipe is dream! It comes out flaky and tender with lemon and garlic, garnished with herbs and crispy onions.

---

Ingredients

• 1 1/2 pounds halibut (4 filets)
• 2 tablespoons olive oil, divided
• ¾ teaspoon kosher salt
• 1 large shallot, thinly sliced
• 2 garlic cloves, minced
• 1/2 small lemon, thinly sliced into rings
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 pinch red pepper flakes (optional)
• 2 tablespoons drained capers
• Fresh parsley, for garnish
• Crispy fried onions (purchased*), for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 425°F. Allow the halibut to come to room temperature. 
2. Pat the halibut dry. Rub the filets with 1 tablespoon olive oil and the kosher salt, split evenly between the filets. 
3. Place the shallot, garlic, and lemon slices in the bottom of a 9 x 13″ or 7 x 11″ baking dish. Mix them with the remining 1 tablespoon olive oil.
4. Place the halibut in the baking dish. Sprinkle the filets with the oregano, tarragon, red pepper flakes and capers.
5. Place the pan in the oven and bake for 15 to 18 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 125°F when measured with a food thermometer (or for well done fish, cook to 145°F).
6. Meanwhile, finely chop 1 handful of fresh Italian parsley leaves with 1 handful crispy fried onions. Garnish the fish with chopped parsley and crispy onions. Serve immediately, garnished with additional lemon slices if desired. 

Notes

*Buy a can of these at the grocery (the type you might use to top a green bean casserole).

• Category: Main dish
• Method: Baked
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Halibut recipe, baked halibut

A Couple Cooks - Recipes worth repeating.

Here’s an impressive dinner idea that’s simple and flavor-packed Miso Salmon! Miso makes kitchen magic, adding a developed savory flavor to everything it touches. Here it features in a miso glaze that’s so punchy, you’ll want to brush a glossy swipe onto just about everything. Brush it on a tender fillet of salmon before and after broiling, and it’s absolutely stunning. In fact, we couldn’t tear ourselves away from taking bites!

What’s in miso glaze?

The secret to miso salmon is this tasty miso glaze. It works on about anything, like any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and salty flavor. This glaze comes together in just a few minutes and uses only 5 ingredients (plus salt). Once you whisk together the ingredients, there may still be some chunks of miso that do not dissolve: that’s ok! Just try to get it as smooth as you can. Here’s what you need for the miso glaze:

• Miso: We like the flavor of yellow or light miso for this recipe.
• Soy sauce: Substitute tamari or coconut aminos as necessary.
• Rice vinegar
• Sugar: Substitute maple syrup or honey if you like.
• Sriracha hot sauce
• Salt

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and salty flavor. It’s known for its intense savory notes, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso salmon recipe, which might be labeled as “light miso” at the store.

• White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
• Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
• Red or dark miso: These types are fermented longer and have a very strong flavor that can overwhelm a dish if it’s not customized for them. We don’t recommend using either type here.

Buy a high quality piece of salmon

The other part of this miso salmon recipe that’s important: finding a great piece of salmon! It tastes best with a high quality of fish. We splurged and used King salmon for this one, and it came out beautifully tender and juicy. But this isn’t always in budget, and it tastes great with a nice piece of Coho or Atlantic salmon too. Here are some pointers one how to buy the best salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe, which might be labeled “center cut” at the store.
• Fresh salmon is best. You can find good frozen salmon, too. But for the very best quality, find fresh fish from your local seafood counter.
• Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Coho is a good choice. We like Coho salmon for its mild flavor; it’s a good mid-priced option. King salmon tastes incredible, but it’s more of a splurge. Atlantic salmon is often farmed salmon; try to research its origin before buying.

Tips for broiling miso salmon

There are lots of ways to cook salmon. For this miso salmon recipe, we chose broiled salmon because it is quick and easy! It also results in a crispy top, which is our favorite texture for this fish. Here are a few tips for broiling:

• Let the salmon come to room temperature, or brine it (lower quality salmon). It’s important to let the salmon come to room temperature before broiling it so it cooks evenly. If you’re using lower quality salmon, you may want to brine it during this time to reduce the white stuff (albumin). Go to Step 1 of this Broiled Salmon recipe.
• Broilers vary, so watch the cook time carefully! The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely. Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon. A food thermometer is nice for judging when the salmon is done.
• Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.

Other ways to cook the fish

You can choose any salmon cooking method you like for this miso salmon recipe; the only caveat is when to add the glaze. Here are a few other options with notes on how to adapt them:

• Pan Seared Salmon: Paint on a bit of the glaze when you flip the salmon to skin side down, then add a little more after it’s out of the pan.
• Oven Baked Salmon: Use the glaze in the same way as broiling!
• Grilled Salmon or Grilled Salmon in Foil: Paint the glaze on right before adding the fillets to the grill, then paint with more glaze after grilling.

Sides to serve with miso salmon

What to serve with miso salmon to make it into an easy dinner? There are so many options! Here are some of our favorite sides for salmon:

• Edamame: Try 5-Minute Shelled Edamame or Easy Edamame.
• Rice or quinoa: Try Perfectly Seasoned Quinoa, Lemon Rice, bright green Jade Rice, or Jasmine Rice.
• Mixed vegetables: Add colorful Ultimate Sauteed Vegetables.
• Brussels sprouts: These Spicy Brussels Sprouts, Crispy Brussels Sprouts, or Roasted Brussels Sprouts would be fantastic.
• Noodles: Add a side of Soba Noodles with sesame marinade, or try Garlic Butter Noodles.

01

Quick Soba Noodles

02

Lemon Rice

03

5-Minute Shelled Edamame

04

Crispy Brussels Sprouts

This miso salmon recipe is…

Pescatarian, gluten-free, and dairy-free.

Easy Miso Salmon

---

★★★★★

4.5 from 6 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. 

---

Ingredients

• 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
• 2 tablespoons light or yellow miso
• 2 tablespoons soy sauce (or tamari or coconut aminos)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (or maple syrup)
• ¼ teaspoon Sriracha hot sauce
• ¼ teaspoon kosher salt
• Optional garnish: Sliced green onions, sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Let salmon rest at room temperature for 20 minutes.
2. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
3. Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
4. Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.

• Category: Main Dish
• Method: Broiled
• Cuisine: Asian inspired
• Diet: Gluten Free

Keywords: Miso salmon

Best salmon recipes

Salmon is one of the best healthy dinner ideas! Here are some more salmon recipes to add to your repertoire:

• Sear up some flavorful Blackened Salmon, Maple Glazed Salmon or Cajun Salmon
• Bake up Sheet Pan Salmon and Asparagus
• Make zingy Lemon Garlic Salmon with lemon butter sauce, or
• Mix up a fresh and delicious Smoked Salmon Salad
• Pat it into tasty Classic Salmon Burgers or Easy Salmon Cakes with tartar sauce
• Add a crunchy topping with easy and classy Pistachio Crusted Salmon or Pecan Crusted Salmon
• Top it with bright green sauce for Pesto Salmon
• Add zingy lemon caper sauce for Salmon with Capers
• Cover it in creamy dill sauce for Lemon Dill Salmon
• Make a tasty Salmon Bowl drizzled with tahini sauce or miso sauce

A Couple Cooks - Recipes worth repeating.

Here’s a fun way to cook shrimp without all the hassle of a shrimp boil: try Steamed Shrimp! This method is a combination of boiling and steaming that results in succulent, seasoned shrimp. Amazingly, the cook time is only 3 minutes! It’s fun to do and results in a seriously easy dinner recipe. Pair it with cornbread and sauteed peppers and you’ve got a meal.

Best type of shrimp for steamed shrimp

There a few things to look for when when buying shrimp for this recipe. There are loads of options when you go to the store, so here’s what to look for:

• Shell-on is best for steaming. The shell locks in moisture and flavor for steamed shrimp. The con? You have to remove it when you’re eating, which can be difficult and messy. But it’s absolutely worth it for the flavor!
• Look for deveined shrimp. Try to find shrimp that’s already been deveined but still has the shell on. (If your shrimp are not deveined, here’s How to Devein Shrimp.)
• Tail on also works. See the notes below on how to steam shrimp with the shell off.
• Wild caught is a sustainable choice. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms. Go to this Seafood Watch Consumer Guide.

How to steam shrimp

This method for Old Bay steamed shrimp is a combination between boiling and steaming. You don’t even need a steamer basket! It uses less liquid than a traditional shrimp boil, but the flavored water imparts zesty, savory flavor into the shrimp. Here are the basic steps (or jump to the recipe below):

• Boil 2 cups water with seasonings: In a large pot, add water, butter, apple cider vinegar, Old Bay and lemon wedges. Bring to a boil over medium high heat.
• Add shrimp and cook 2 to 3 minutes: Add the shell-on shrimp, reduce the heat to a simmer and cover the pot. Cook 2 to 3 minutes until shrimp is cooked and opaque, stirring occasionally. Remove the shrimp with a slotted spoon. Serve immediately!

Making steamed shrimp with shells off

Cooking shrimp with the shell on makes for perfectly moist shrimp. It makes this recipe like a shrimp boil where you peel off the shells before eating. However, if you prefer to cook with shelled shrimp, it works too. Here’s what to know:

• Making steamed shrimp with shelled shrimp is easier to eat, especially for kids. It’s also easier to find shelled deveined shrimp at the store.
• Cook shelled shrimp for 1 to 3 minutes, depending on the size. Keep in mind that if you overcook them, you run the risk of a rubbery texture. They won’t turn out quite as moist, but this method works too!

Tips on using Old Bay

Old Bay is an American seasoning blend invented in Maryland that’s used to season shrimp, crab, clam chowder, and other seafood dishes. You can make steamed shrimp without Old Bay, but this classic seasoning blend really makes the dish. The ingredients in Old Bay are a proprietary secret, but the strongest flavors are paprika, celery salt, and black pepper.

• Where to find Old Bay? In the US, you can find Old Bay most grocery stores in the spices aisle. Or, you can buy Old Bay online.
• Is there a substitute for Old Bay? You can make it at home! Try our Homemade Old Bay Seasoning. You’ll need paprika, celery salt, celery seed, dry mustard, black pepper, nutmeg, cinnamon and cayenne.

Got leftover shrimp?

Leftover steamed shrimp lasts in the refrigerator for up to 2 days, or you can make leftover shrimp into a new recipe.

• Try Shrimp Salad, like a tuna salad mixing shrimp with a creamy dressing, celery and onion.
• Go for Classic Shrimp Rolls, like a lobster roll and served on a toasted bun.

Sides to serve with Old Bay steamed shrimp

What to serve with Old Bay steamed shrimp to make it into a meal? There are lots of choices that complete this meal. Here are a few sides to go with shrimp:

• Try Easy Skillet Cornbread or Classic Cornbread Muffins
• Go for Sauteed Peppers or Sauteed Peppers and Onions
• Make Corn on the Cob or Easy Succotash
• Opt for Ultimate Sauteed Vegetables or Perfect Sauteed Cabbage
• Try Sauteed Spinach or Sauteed Kale
• Go for Best Coleslaw Recipe or Easy Vinegar Coleslaw Recipe

01

Easy Skillet Cornbread

02

Sauteed Peppers and Onions

03

Best Coleslaw Recipe

04

Easy Succotash

This steamed shrimp recipe is…

Pescatarian, gluten-free and dairy-free.

Steamed Shrimp

---

★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

This succulent Old Bay steamed shrimp is fast and easy to make! Here’s how to steam shrimp until it’s tender and full-flavored.

---

Ingredients

• 1 1/2 pounds shrimp, shell on and deveined (or tail on and deveined)
• 2 cups water
• 1 tablespoon salted butter
• ½ cup apple cider vinegar
• 3 tablespoons Old Bay seasoning
• 1/2 lemon, sliced into wedges

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large pot, add the water, butter, apple cider vinegar, Old Bay and lemon wedges. Bring to a boil over medium high heat.
2. Add the shrimp, reduce the heat to a simmer and cover the pot. Cook 2 to 3 minutes* until shrimp is cooked and opaque, stirring occasionally.
3. Remove the shrimp with a slotted spoon. Serve immediately, with a bowl for the shells*. Leftovers last up to 2 days refrigerated.

Notes

*Cooking with the shell on makes for perfectly moist shrimp and is most like a shrimp boil. If you prefer to cook with shell off, this works too and makes it easier to eat. Cook the shrimp 1 to 3 minutes, depending on the size, being careful not to overcook them.

• Category: Main dish
• Method: Steamed
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Steamed shrimp, How to steam shrimp, how long to steam shrimp, Old bay steamed shrimp

A Couple Cooks - Recipes worth repeating.

You know those recipes where people rave and only you know the secret that it’s actually easy to make? That’s the case with this Creamy Sun Dried Tomato Pasta! There’s major wow-factor to this pasta, which comes together in just 30 minutes. Earthy, fruity sundried tomatoes lend a meaty quality to this easy vegetarian dish, which is bathed in a Parmesan cream sauce. We couldn’t stop raving about each bite!

Ingredients in sun dried tomato pasta

This sun dried tomato pasta comes together in about 30 minutes, with only one ingredient to chop. That’s right, all you need to do is mince garlic! Otherwise, it’s a matter of simmering up a simple sundried tomato cream sauce and boiling a pot of pasta. Here’s what you’ll need:

• Short pasta (we used rigatoni)
• Butter
• Garlic
• Milk
• Flour
• Heavy cream
• Parmesan cheese
• Sun dried tomatoes, packed in oil
• Spinach
• Fresh or dried thyme
• Salt

Got leftover sundried tomatoes? They’re great in this Sundried Tomato Pesto or tucked into a Pesto Grilled Cheese.

Other types of pasta to use

This sundried tomato pasta recipe works with any type of pasta noodle, but we like it best with short cut pasta. Short cut pasta makes it easy to get perfect distribution of sundried tomatoes, spinach, and bites of chewy pasta. However, you’re welcome to make it with long noodles too! Here are a few varieties we’d recommend:

• Rigatoni
• Spirals (fusilli)
• Penne
• Shells (conchiglie)
• Cavatappi
• Orecchiette
• Gemelli
• Gigli
• Spaghetti
• Linguine
• Bucatini

Cook the pasta to al dente

The most important part of this sun dried tomato pasta recipe? Cook your pasta to al dente. Al dente means “to the bite” in Italian, and signifies to cook until it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:

• Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for making sun dried tomato pasta

Besides cooking your pasta to al dente, here are a few things to note about this sundried tomato pasta:

• If the pasta finishes before the sauce, drain and stir with a drizzle of olive oil. This prevents the pasta from sticking to the pan.
• You’ll add flour as a thickener after simmering the sauce. A standard cheese or cream sauce starts with a roux, a mixture of flour and butter that thickens cheese sauces. This sauce is a little different: it does contain flour as a thickener, but you’ll add it at the end of simmering.
• For a gluten-free version, use cornstarch and GF pasta. There are lots of great brands of gluten-free pasta these days, made from gluten-free flour or legumes like chickpeas.

Protein adders

This sundried tomato pasta is a delicious vegetarian pasta that’s filling and satisfying! However, if you want to add protein it’s very easy to add the following:

• Chicken like chopped grilled chicken or pan-fried chicken (skip step 3 of creating the pan sauce)
• Shrimp like sauteed shrimp
• Salmon like pan seared salmon
• Scallops like seared scallops
• Tofu like crispy tofu

Leftovers and storage info

Sundried tomato pasta tastes the best the day it is made. But unlike many pasta recipes, this one tastes great as leftovers! Store leftovers for up to 3 days refrigerated. You can reheat them in a skillet on the stove, adding a splash of milk to keep the sauce creamy. Or you can simply eat it cold (it’s still good!).

More easy pasta recipes

Love a good pasta? Here are some tasty more pasta recipes that make fast and easy dinner ideas or fun pasta side dishes:

• Make Pasta Pomodoro or Classic Red Sauce Pasta
• Try Pasta alla Norma
• Mix up super simple Easy Garlic Butter Noodles
• For sides, make Orzo Pasta Salad or Bow Tie Pasta Salad

01

Pasta Pomodoro

02

Pasta alla Norma

03

Easy Garlic Butter Noodles

04

Orzo Pasta Salad

This sun dried tomato pasta recipe is…

Vegetarian. For gluten-free, use cornstarch and gluten-free pasta.

Sun Dried Tomato Pasta

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

This sun dried tomato pasta is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with maximum wow-factor.

---

Ingredients

• 8 ounces pasta of any type (we used rigatoni)
• 2 tablespoons salted butter
• 4 garlic cloves, finely minced
• 2 teaspoons fresh thyme or ½ teaspoon dried thyme
• 1 cup milk
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup sun dried tomatoes packed in oil (julienne-cut), drained
• 3 to 5 cups (3 to 5 ounces) baby spinach or roughly chopped fresh spinach
• ¾ teaspoon kosher salt
• 1 tablespoon all-purpose flour

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
2. Meanwhile, heat a large saute pan or saucepan over medium low heat. Melt the butter, then add the garlic and thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted and it thickens slightly. Add the sun dried tomatoes, spinach, and salt and cook 2 to 3 minutes more, until the spinach is wilted.
3. In a small bowl, mix the flour with 2 tablespoons water. Pour it into the pan with the sauce, then stir until it thickens. Cook 2 minutes more.
4. Add the drained pasta and stir to combine. Stir in a few grinds of fresh ground black pepper if desired. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Keywords: Sun dried tomato pasta, sundried tomato pasta, creamy sun dried tomato pasta

A Couple Cooks - Recipes worth repeating.