Salmon Chicken Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Steps:

• Preheat oven to about 180.
• Wash chicken and season with the chopped chilies, ginger, spring onion, paprika, oregarno and sambal.
• Rub all the seasoning into the chicken and leave to marinate for min 45 minutes to 2-3 hours. When chicken is ready, either use a food scissors or knife to make a pocket from the thickest part of the chicken right down near the end of the chicken breast.
• Wash salmon and slice semi thinly and set aside in a bowl chop up basil and add to fish add ginger chili, add 2 oz of the butter and mix well set aside until ready for use
• Once this is done, stuff the chicken with the salmon mixture and seal with tooth picks.
• Place chicken with all marinade in a non-stick tray and drizzle over with olive oil.
• Cook for about 25-35 minutes. Chicken should be a nice golden brown and moist.
• Service with steam or fragrant rice and veggies of your choice.

Steps:

• Preheat oven to 400°F (200°C).
• Line 2 baking sheets with parchment paper.
• On the first sheet, place the chicken, broccoli, and cauliflower with space between each piece.
• Drizzle the chicken and veggies with oil, and season with salt and pepper.
• Spoon the pesto on top of the chicken and spread into a thick, even layer.
• Season the veggies with the oregano and toss them on the sheet so that everything is evenly coated.
• Bake for 8 minutes, leaving room in the oven for the second baking sheet.
• On the second baking sheet, place the salmon, yellow squash, and bell pepper with enough space between each piece.
• Drizzle the salmon and veggies with oil, and season with salt and pepper.
• Squeeze the fresh lemon juice over the salmon fillet.
• Season the veggies with garlic powder and toss them on the sheet so that everything is evenly coated.
• Add the second tray to the oven and bake both sheets for 12 minutes, until the chicken and salmon are both cooked through.
• Slice the chicken and salmon and place an assortment of protein and veggies in food storage containers. These containers can be stored in the fridge for up to 4 days.
• To serve, remove the lid from the container and microwave until desired temperature is reached.
• Enjoy!