Panko Crusted Sriracha Cod

I hope everyone had a fun Labour Day weekend last weekend! I enjoyed my 3 days off…spent a lot of time catching up on blogging (hence this week full of blogs), watching CSI Miami, spending time with friends, and going to a neighbourhood and family barbecue hosted by my brother’s family! Oh, and cuddling with my dog. Lots of cuddles. ūüėČ


I may not have cooked a lot lately, but I have a lot of back-recipes just waiting to be posted. For the past week or so, I’ve been cooking on the cheap, so trying to use up things we already have at home – wild Alaskan salmon burgers from Costco, for one. They’re really good, and inexpensive, if you haven’t tried them!


In any case, this panko crusted sriracha cod from Foodie with Family may not be for everyone, but my husband and I loved it! I went easy on the sriracha, since my husband doesn’t like things quite as spicy as I do, hehe. If you do like to be a little adventurous, like fish, and spicy food, then I would definitely recommend this dish for you.

This is also another pretty quick dish to throw together! And as you can see, I did indeed add plenty of extra sriracha to my own plate!


Panko Crusted Sriracha Cod

serves 4

-4 cod filets, boneless and skinless
-salt and pepper, to taste
-3tbsp mayonnaise
-2tsp sriracha
-1cu panko bread crumbs
-1tbsp butter
-non-stick cooking spray
For Garnish
-additional sriracha
-thinly sliced green onions
-toasted sesame seeds

-Preheat oven to 375¬įF, then line a rimmed baking sheet with foil, spritz lightly with non-stick cooking spray or spray oil. Next, pour the panko crumbs into a pie plate or round cake pan.
-Lay the cod filets on the prepared pan and season both sides with salt and pepper. In a small bowl, mix the mayonnaise and sriracha together until well combined. Brush the mixture over the top of each filet, then turn mayo-side down into the panko crumbs and pressy lightly to help the panko adhere to the mayo. Set the filets back onto the pan, crumb side up.
-When all of the pieces have been coated, heat the butter in a frying pan over medium heat until it is melted and frothy. Place each filet gently crumb side down and fry for 2-3 minutes, or until golden brown and crunchy. Carefully return each piece of cod to the prepared pan, crunchy crumb crust side up. Bake for 10-20 minutes, depending on the thickness of the filet, or until opaque throughout and easily flaked with a fork. The internal temperature of cod should reach 145¬įF to be done. Remove the pan from the oven and let rest for 3-5 minutes before plating or transferring to a serving dish.
-Garnish with additional sriracha, thinly sliced green onions and toasted sesame seeds. Serve with desired accompaniment.


Grilled Swordfish

Ok…I am a fake. This grilled swordfish recipe from Reel Flavor looked so amazing, but I didn’t have any swordfish just laying around. I don’t even know where you get swordfish. Can you just get from the regular grocery store? I suppose I could have gone to my local Central Market…


In any case, I did have some mahi mahi fillets stocked in the freezer and I figured those would do the trick. It actually may have been tuna, judging by the pictures. Haha. The flavour of this was delicious! It was great to have a quick seasoning, plus the marinade. And continuing to marinade while cooking is sometimes essential, especially in this case!


So simple and delicious – you could grill this tonight!


Grilled Swordfish (or Mahi Mahi, Tuna, etc…)

serves 4

-4 swordfish fillets
-1/2cu white wine
-1/4cu peanut butter
-1/4cu olive oil
-3 cloves garlic
-1/2tsp black pepper
-1tbsp blackening seasoning
-1tbsp paprika
-1tsp white pepper
-1tbsp sesame seeds
-2tbsp lemon juice
-Salt to taste
-Seasoning for swordfish: salt, white pepper & garlic powder

-Heat up grill
-Mix all ingredients in a bowl and season the swordfish fillets
-Lightly sear both sides of fillets on grill (no more than 1 minute per side)
-Dip the fillets in the marinade thoroughly coating both sides, and place back on the grill
-Grill 5 to 6 minutes on each side
-Brush on the excess marinade as you cook

Teriyaki Tuna Steaks w/ Wasabi Dipping Mayo

Tuna (unless it’s from a can) seems most indicative of a fancy restaurant menu, and less so of being seen on a plate at your own kitchen table, amirite? But seriously – who doesn’t love classy meals from the comfort of their own kitchen? And for a fraction of the cost!

Not too long ago, I made these Teriyaki Tuna Steaks with Wasabi Mayo by Reel Flavor and it was AMAZING. It was such an easy and simple recipe, and aside from the marinating, it was so quick! I love that. I really do not have a single bone to pick with this recipe, as it was, like I said, amazing. Seriously. Well…I must admit that I did cook the tuna a bit longer than the original blogger recommends to do. I made seared ahi tuna awhile back, and it was, well, disgusting inside, so I had to cook it a few minutes longer, to the desired raw-ness (if that makes sense). I recalled that this time around, and instead of searing for 30-45 seconds on each side, I seared for about 1.5 minutes on each side (as an aside, Reel Flavor does not say what temperature to sear at, so I chose medium-medium high).

As you can see in the pictures above and below, even cooking a few seconds longer kept it pink and somewhat raw in the center. Unless your stove varies heavily from mine (which could be the case), it will not overcook it. I also made sure the pan was already hot before setting the steaks into.


Also, I would say it is perhaps just easier and cheaper to buy wasabi mayo, instead of making your own. In any case, I have basically an entire tube of wasabi paste in my fridge now…I should look up how long it takes to go bad…

Teriyaki Tuna Steaks with Wasabi Mayo

serves 4

For the tuna
-1cu teriyaki sauce
-4 green onions, chopped
-1/3cu olive oil
-3 cloves garlic, chopped
-1tsp ground ginger
-ground black pepper, to taste
-4 tuna steaks
For the wasabi mayo
-wasabi paste, to taste
-mayo, to taste

-Mix together all ingredients in a bowl, then add tuna. Marinate for 30 minutes or more.
-Sear the tuna steaks in a skillet on medium to medium high heat for about 1.5 minutes on each side (more or fewer minutes to your liking). Pour sauce over the steaks as they are cooking.
-Mix together wasabi and mayo to your liking and set aside.
-Serve tuna hot, with the wasabi mayo for dipping.

Cedar-Plank Salmon with Citrus Glaze & Rosemary Roasted Potatoes

It’s two-fer Tuesday!! ¬†I seem to have a knack for just sitting on recipes for sooooo long. ¬†I should definitely apologize, especially because this cedar-plank salmon with citrus glaze by Feeling Foodish is pretty much AMAZING. ¬†The rosemary roasted new red potatoes by In Sock Monkey Slippers were tasty¬†too! ¬†This recipe dates back to the summer, when I got a huge amount of salmon from Costco for a great deal, along with a pack of cedar planks. ¬†I have officially used all of the salmon – but still have several planks left! ¬†I was told that they are great to use with chicken too, so I may try that!

Because I made this so long ago (grumble grumble), I don’t remember exactly how long I marinaded the fish, but I feel like it was much longer than one hour. ¬†It may have been overnight. ¬†As you’re probably already well-aware, if you’ve been reading this blog for even a day, I am a huge advocate for marinading AS LONG AS POSSIBLE. ¬†Though I must admit, I had never marinaded fish before. ¬†But seriously – amazing. ¬†This, in fact, may be my favourite salmon recipe thus far.

My mom came over for dinner with my husband and I on the night that I made this.  Everyone at the table was a happy camper!  Pairing the citrusy goodness with the bite of salmon was such a great idea.  And again, the marinade!  So good.  I can hardly describe it.

For the potatoes, the rosemary came from a few sprigs I clipped from my mom’s garden – I seriously loooove the idea of going out into the garden to clip ingredients for dinner! ¬†I have been doing that a lot lately with green onion, since we have a TON growing on our back porch. ¬†I’m not a total homesteader like some of my friends, or my brother and his wife, but I’m slowly getting into it a little.

Cedar-Plank Salmon with Citrus Glaze

serves 3-4

For the marinade
-1 orange
-1 lemon
-1 lime
-1tbsp honey
-2tbsp balsamic vinegar
-1tbsp soy sauce
-1tsp ground coriander
-1/4cu butter
-3 cloves garlic, smashed
For the fish
-1/3cu fresh cilantro
-2tsp ground cumin
-2tsp paprika
-3/4tsp fresh ground black pepper
-2tsp salt
1 salmon filet, 2 pounds (I think I only used one pound or less)
untreated cedar plank, enough to accommodate the fish

For the glaze
-Zest the orange, lemon, and lime.
-Squeeze juices from the orange, lemon, and lime using a juicer if possible (I don’t have one).
-Combine the juice (about 1 cup in all), zest, and remaining glaze ingredients (honey, vinegar, soy sauce, coriander, butter and garlic) in a sauce pan and heat over medium-high heat until it is slightly reduced, about 10 to 15 minutes
-Allow the glaze to cool and then marinate the fish for 1 hour or more.
-In the meantime, soak cedar planks according to package instructions (usually recommended for 1-2hrs).
For the fish
-Preheat grill to medium temperature (about 350 to 450 degrees).
-Remove the fish from the marinade and sprinkle with cumin, paprika, salt, pepper, and cilantro
-Place cedar planks on top of direct heat and heat until they smoke (about 5 to 10 minutes)
-Flip the plank over, place it over indirect heat, and place the fish on top of cedar plank.
-Cook for about 7 to 10 minutes per inch of thickness (you can use Google to determine how long exactly to cook it, according to the specific thickness and amount of fish you have)
-Turn off heat and let the fish rest on the covered grill for an additional 5 to 10 minutes.

Rosemary Roasted Potatoes

serves 3-4

-4-5 red potatoes (or use new potatoes, as the original recipe specifies)
-1tbsp extra virgin olive oil
-1tbsp fresh rosemary, chopped
-1/4tsp salt
-1/4tsp fresh ground black pepper

-Preheat oven to 425¬įF.
-Dice the potatoes into desired size and let sit in water until ready to use.
-Combine potatoes, olive oil, rosemary, salt, and pepper in a large bowl and toss to coat. Spread out evenly on a baking sheet.
-Place in oven and roast for 30 to 40 minutes, stirring once halfway through roasting, until the potatoes are fork tender and golden.
-Sprinkle with a pinch or two of flaked sea salt, if desired, and serve.

Cedar Plank Salmon

Grilling season may be coming to a close for most people, but it never comes to a close for us!  So if you are looking for a last hurrah for grilling, this cedar-plank salmon recipe from Real Simple is one option!

As you can see in the picture below, there is a LOT of topping on it.  I used far less salmon than the recipe called for, so I did my best to cut down the marinade/rub accordingly, but clearly I did not do a good enough job.  I wanted to get the most out of my rub, therefore I just slathered it on. 

IT WAS SO SWEET.  I cut down the brown sugar considerably, but there is just not enough of the other ingredients to counteract the sweetness.  My husband enjoyed it, but I had to scrape most of the rub off of my piece in the end Рonce I did that, it was more of a nice hint of sweet and spice.

Another side note – the original recipe’s picture shows what looks like a completely different rub – I actually had to add more liquid in order to make it not a huge clump of brown sugar – yet theirs is far more sugar and less liquid than I used, and looks so much nicer.¬† Who knows…

Because of this, I am going to post the recipe as it was on the original page, and you can adjust it for your own amount of fish.

Let me know what you think!

Cedar-Plank Salmon

serves 4

-1 2-pound salmon fillet, skin on
-1 cedar plank, soaked according to package instruction
-1/2cu brown sugar
-2tbsp canola oil
-1tbsp dried thyme leaves
-1tsp cayenne pepper

-Soak the plank according to package instructions (my planks require 2 hours).
-Preheat the grill to medium.
-Place the salmon skin-side down on the cedar plank.
-Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon.
-Place the planked salmon on the grilling grate and cook, with grill covered, about 40 minutes or just until the surface fat begins to turn white (be sure to adjust this for how much salmon you are using, and how thick it is!)

Balsamic Glazed Salmon

I’m from the Pacific Northwest, so I have to represent seafood on this blog every now and then!¬† A few months ago, my husband and I bought some amazing looking salmon and a pack of cedar planks from Costco.¬† I was able to divvy up the salmon into several meals, which was a nice treat! ūüėȬ† This balsamic glazed salmon comes from Cooking Classy’s blog – and this is definitely a classy meal!¬† This particular recipe did not involve one of the planks (but check out this Grilled Cedar Plank Salmon dish previously seen on this blog).

I just looooove balsamic vinegar, yet I so rarely use it.¬† I have labeled it as one of those “special” ingredients and therefore seem to save it for more “special” dishes.¬† It can be very potent, but brings such a lovely taste and smell to any dish, that I just cannot resist it.

This was a pretty simple recipe Рthe recipe calls for pan-frying it, but you could grill it too!  Also, I apologize that I posted several pictures of basically the same thing.  Lately I have not been taking many pictures of the actual cooking/prepping process, as opposed to the final product.  I promise that I will get more into that!

A few side notes: the original recipe calls for 4 salmon fillets, but I was only using 2, so I reduced the recipe a bit (my Ingredients list is cut in half from the original recipe’s ingredient list).¬† Despite this, I had a TON of glaze, as you can see from the pictures, so I probably didn’t reduce the ingredients enough.¬† The second side note is that I forgot to run to my mom’s beforehand and snip some fresh rosemary from her garden, so I used dried.¬† But it was still tasty!

Balsamic Glazed Salmon

serves 2

-1/4cu balsamic vinegar
-/8cu white wine (I used white cooking wine)
-1tbsp honey
-1/2tbsp dijon mustard
-1/2tbsp chopped fresh rosemary, divided
-1 clove garlic, finely minced
-2 (4-6oz) salmon fillets
-salt and freshly ground black pepper
-2tsp canola oil, divided

-Allow salmon to rest 10 minutes at room temperature.
-Meanwhile, in a medium saucepan, combine balsamic vinegar, white wine, honey, dijon mustard, half of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced about 10-15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
-Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through.
-Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining rosemary.

Grilled Cedar Plank Salmon & Crispy Herb Roasted Potatoes

Costco is our new BFF.¬† We got a sweet deal on good salmon (which I portioned into 4 meals for 2 people each), cedar planks, and red potatoes (the potatoes part is super old news, if you’ve been reading this blog this summer!).¬† This was the first time I used the Costco salmon (I *love* buying in bulk, but I also *love* hoarding/savouring things).¬†

In addition, this is about our 10th time using the potatoes since we bought the 5 pound bag Рand there is STILL a lot more!  Thankfully, when stored properly, potatoes last for a long time, so we can use them all!

This salmon from Simple Bites was so simple and yet so delicious.  On one side, we could taste the dry rub ingredients (including a subtle sweetness from the brown sugar) and on the other side, we could taste the smokey, cedary flavour.  It was great!  Also: my husband used to dislike salmon (hence why I think this is only the second salmon recipe featured on Never the Same Dish Рthe first salmon recipe were these delightful grilled barbecue salmon burgers).  But he gobbled up this piece of salmon, and would have eaten extra, if there was any!

The crispy herb roasted potatoes from Barbara Cooks were a nice accompaniment and there is nothing particular to note about them.¬† Just trying to slowly but surely plow through my potato recipes…

Side note: Despite following our plank-preparation instructions to a T, it still charred (and even…um…caught on fire a teeny bit…), but it did not at all ruin the salmon itself!¬† It was my first time cooking with a plank, and the planks we have work great, but are disposable, so I have no idea if that is normal, or totally strange.¬† Any thoughts?

Grilled Cedar Plank Salmon

serves 2

-Two 4-6oz salmon fillets
-1 cedar plank, prepared (please follow the directions for your specific plank!)
-1/4cu brown sugar
-1tbsp olive oil
-1/2tbsp dried Italian seasoning
-3/4tsp smoked paprika
-sprinkle of kosher salt

-Prepare plank according to plank package instructions
-Preheat a gas grill to medium
-Combine brown sugar, olive oil, Italian seasoning, smoked paprika and Kosher salt in a small bowl, then rub the mixture on the salmon (opposite skin-side)
-Place the prepared salmon onto the cedar plank, skin-side down
-Grill for about 10 minutes, or until salmon is cooked and flaky (you can Google cooking time instructions for various sizes of salmon – the amount and thick-ness I used called for about 10 minutes).

Crispy Herb Roasted Potatoes

serves 2

-4-5 red potatoes (depends on size, of course)
-1/4tsp dill
-1/4tsp garlic powder
-pinch of paprika
-1-2 grinds of seal salt and pepper
-1tsp olive oil

-Preheat oven to 425 degrees
-Cut each potato into wedges and let sit in a bowl of water (this can be done as early as overnight, or as late as 5-10 minutes before)
-Combine the dill, garlic, paprika, salt and pepper in a small bowl, toss the potatoes with the olive oil and then the seasoning mix
-Line a baking sheet with parchment paper or foil, lightly spray with cooking spray, and spread the potatoes in one layer on top.
-Bake 30 minutes or until edges are a golden brown, tossing a few times during cooking.