This easy sheet pan hoisin glazed salmon and brussels sprouts will be a popular addition to your weeknight dinner recipe rotation.

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Today I am sharing my second fish recipe in under a month. Who am I? While I do sometimes remember to take my fish oil supplement, I decided it was time to give the real thing a try again in an effort to continue making healthy life choices. At the same time, Sitka Salmon Shares asked if I would like to try some of their wild-caught seafood – like it was meant to be.

What is Sitka Salmon?

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps. Each box contains 4-5 pounds of individually portioned, seasonal, wild Alaska seafood from their collective of fishermen that have been blast-frozen and vacuum sealed. The delivery also comes complete with that month’s newsletter for behind-the-scenes info from their fishermen and stewards and recipe cards.

As you may have seen previously with my grilled salmon recipe, my first box came with Coho salmon and lingcod portions. I still have not decided what to make with the lingcod as I’ve never had it before, so today I am sharing yet another salmon recipe. This one might be even easier than the last!

Not only is this recipe easy and cooked together on one sheet pan, it might be my favorite way to cook salmon to date. Granted, my pool of attempts is quite small, but if you can convince me to eat salmon in the first place it must be good.

Usually the only way I like salmon is covered in a rich buttery or a sweet thick sauce, although I have yet to try salmon croquettes. But to be able to find one that’s a bit lighter than the usual is also a win. Better yet served with Instant Pot wild rice and roasted Brussels sprouts.

Grab a discount code!

Along with my sampling of Sitka Salmon Shares, I’m also offering you $25 off a 2021 Community Supported Fishery (CSF) share with my unique code SpiffyFish – valid until 12/31/21. Simple enter the code at checkout on https://sitkasalmonshares.com/collections/2021-shares and you will receive $25 off (but be aware that it does not apply to any special one-off sales like The Freezer). CSF box content is subject to change based on the seasonality of the fishing season.

Six years ago: Red Monster Spinach Smoothie

Seven years ago: Carrot Cake with Cream Cheese Frosting

Ten years ago: Peanut Butter, Banana & Nutella Bars

HOISIN GLAZED SALMON AND BRUSSELS SPROUTS

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 oz. salmon filet
• 1 lb. brussels sprouts, trimmed and halved
• 2 Tbsp olive oil, divided
• Salt and pepper to taste
• 1/4 cup hoisin sauce
• 2 Tbsp honey
• 1 Tbsp rice vinegar
• 1 garlic clove, minced
• 1/4 tsp ground ginger
• Sesame seeds and green onion, for garnish

Directions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or foil.
2. In a large bowl, toss brussels sprouts in 1 tablespoon olive oil. Season to taste with salt and pepper.
3. Spread in a single layer on one side of the baking sheet and bake for 5 minutes.
4. Meanwhile, in a small bowl, hoisin, honey, rice vinegar, garlic, and ginger. Mix together and slowly whisk in remaining tablespoon of olive oil.
5. Add salmon filets to the other side of the baking sheet (skin side down) and pour hoisin glaze over salmon.
6. Bake for 15-20 minutes until flaky, spooning glaze runoff over the salmon every few minutes to keep it moist.
7. Serve topped with sesame seeds and chopped green onions.

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No more take our for you, these lettuce wraps can be from at home. Made with ground pork and plenty of Asian flavors.

I first made this recipe back in my early years of graduate school with my roommate at the time Brandi, pre-blog, circa 2008 PB. I remember how fancy we felt buying all these exotic ingredients and we worried we’d never use again. That was until we tasted the end result and knew we’d make it as many times as the ingredients leftover allowed.

Ten years later I found myself craving lettuce wraps and I remembered this recipe. Thankfully I still had the original printed out copy because there’s no telling how else I would have ever found the exact one again. This time around I actually had most of the ingredients already on hand and decided to change or add a few of my own ideas.

Funny how something seemed so daunting 10 years ago but today I consider this an easy weeknight meal. Sure it has a bunch of ingredients but not many steps. But 10 years ago I thought any recipe beyond pasta and jarred sauce or a frozen veggie and chicken stir fry was complicated. Now I make meals like that when I have little motivation to cook anything. Oh how perspectives change!

Three years ago: Lemon-Lime Raspberry Mojitos

Four years ago: Strawberry Shortcake Cobbler

Five years ago: Whole Wheat Hamburger Buns

Seven years ago: Pineapple Pancakes with Honey Greek Yogurt Topping

ASIAN PORK LETTUCE WRAPS

Serves 4

Ingredients:

1 Tbsp olive oil

1 lb. ground pork

1 large onion, chopped

1/2 large head of broccoli, florets chopped

1/4 cup hoisin sauce

1 Tbsp soy sauce

1 Tbsp rice wine vinegar

3 cloves garlic, minced

2 tsp minced pickled ginger

1 dash chili pepper sauce, to taste (optional)

1 (8 oz.) can water chestnuts, drained and chopped

1 bunch green onions, chopped

2 tsp toasted sesame oil

16 bibb or butter lettuce leaves, rinsed and patted dry

Sweet chili sauce, for serving (optional)

Directions:

1. Heat a large skillet over medium-high heat and add oil. Add the pork and cook until browned and crumbly, about 5 minutes. Drain pork on a paper towel lines plate and and discard all but 1 teaspoon oil.
2. Place the same skillet back on the stove top and add the onion and broccoli. Cook until onion starts to turn translucent and broccoli is slightly tender, about 10 minutes.
3. Stir hoisin sauce, soy sauce, vinegar, garlic, ginger, and chile pepper sauce into the onion-broccoli mixture and cook for 1 minute. Add water chestnuts, green onions, sesame oil, and cooked pork until warmed through.
4. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center. Serve immediately.

Source: Adapted from AllRecipes.com.

Now even though these may look like cupcakes, I did not bake them while wearing a prom dress nor are they sweet dessert items. These “cupcakes” are actually mini meatloaves baked in a muffin pan and topped with whipped sweet potatoes as the “frosting”. I’ve always thought that meatloaves were ugly to photograph and this made for a much more appealing presentation. And I get to say I made/ate cupcakes for dinner O:-).

Two years ago: Valentine’s Day Recipe Roundup (2012)

Three years ago: Nutella Cream Cheese Swirl Heart Brownies

HOISIN-GLAZED TURKEY MEATLOAF CUPCAKES

Serves 3-4

Ingredients:

SWEET POTATO TOPPING

2 sweet potatoes, peeled and cubed

2 Tbsp unsalted butter

1 Tbsp milk

MEATLOAVES

1 slice wheat bread, cut into 1/4-inch pieces

1/4 cup milk

1 lb. ground turkey breast

1/2 cup diced yellow onion

1/2 cup diced broccoli florets

1/4 cup diced red bell pepper

2 cloves garlic, minced

1 egg, lightly beaten

4-1/2 tsp tomato paste

4-1/2 tsp Worcestershire sauce

1 tsp salt

1/2 tsp black pepper

1/2 tsp dry mustard

1/2 tsp chili powder

GLAZE

3 Tbsp tomato paste

2 Tbsp hoisin sauce

1 tsp honey

3 Tbsp low-sodium chicken broth

1/4 tsp salt

Directions:

1. In a large pot, place the sweet potato cubes. Fill with water until it just covers the potatoes. Bring to a boil and cook until tender, 20 to 30 minutes. With an electric mixer on low, blend potatoes. Add butter and milk, then mix until smooth. Set aside.
2. While the potatoes cook, prepare the meatloaves. Preheat oven to 350 degrees. In a large bowl, soak bread and milk for 10 minutes. Add the remaining meatloaf ingredients and mix well. Scoop mixture into each of 9 nonstick muffin tin cups. Bake 10 minutes.
3. While meatloaves bake, prepare glaze by combining all glaze ingredients in a small bowl. Spread 1 teaspoon of glaze on each loaf. Continue to bake until cooked, about 15-20 more minutes.
4. Remove meatloaves from oven and turn oven to broil. Pipe or spoon whipped sweet potatoes on top of each meatloaf and place under broiler until toasted, about 2-5 minutes. Serve immediately with any leftover glaze drizzled on top.

Source: Adapted from Self Magazine.

No smoker? No problem. Ina Garten’s foolproof ribs are slow cooked in the oven and finished on the grill and topped with crazy delicious BBQ sauce.

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It’s that time of the month again! It’s the 4th Thursday and the month and therefore Pass the Cook Book Club time! For July, we were given three recipes from Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten. I almost made the blondies but ended up going for the ribs as I have never cooked them myself before.

Bonus points to this recipe because even though I now have a smoker, when I first made these I did not, so an oven method finishing on the grill was more feasible for me. As I am sure it is for many people out there because, while smokers are more common, they are not a standard household appliance.

I prepared the Ina Garten BBQ sauce the day before to make my life easier the next day when cooking the ribs. The BBQ sauce alone smelled amazing as it simmered on the stove and this recipe made a TON of BBQ sauce (I had a lot of BBQ sauce leftover, but I am actually excited about it because it’s delicious).

Then the next day, my plan-ahead-preparations were thrown off by going to the store to buy the ribs and finding out they were frozen solid! I then had to thaw them in the sink full with water but it worked fairly quickly.

Finally, once they were in the oven topped with BBQ sauce, their aromas began seeping through the surrounding rooms. Despite the treat my nose was enjoying, I was still nervous somehow about whether they would be good or not because I am not a grill-master.

But as soon as they were transferred to the grill I was convinced they had to be good when one of the bones literally fell off the meat. This was further verified upon finally sinking my teeth into the ribs and cleaning off every bone – not a trace of meat left on those suckers. Foolproof Barefoot Contessa ribs indeed!

On the side, I served these ribs with scalloped potatoes with bacon & jalapeno and a Ranch version of corn spoon bread. But you could serve it up with whatever your favorite sides are. Maybe get some greens on your plate with a kale slaw or broccoli salad.

Post updated 6/24/2024, photo above is the original.

One year ago: Strawberry Malted Pancakes

Two years ago: Peanut Butter Sandwich Bread

FOOLPROOF RIBS WITH BBQ SAUCE

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Yield: 4-6 Servings Prep Time: 20 Minutes Cooking Time: 2 Hours 40 Minutes 2 Hours 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BBQ SAUCE

• 1/4 cup vegetable oil
• 1 large yellow onion, chopped (1-1/2 cups)
• 3 cloves garlic, minced
• 12 oz. tomato paste
• 1 cup cider vinegar
• 1 cup honey
• 1/2 cup Worcestershire sauce
• 1 cup Dijon mustard
• 1/2 cup reduced sodium soy sauce
• 1 cup hoisin sauce
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1-1/2 tsp crushed red pepper flakes

RIBS

• 5 lbs. Baby Back or St. Louis ribs), membrane removed
• 2 tsp salt
• 1 tsp pepper

Directions

1. For the sauce, heat the oil in a large saucepan over low heat, add the onions, and cook for 10-15 minutes until the onions are translucent but not browned. Add the garlic and cook for 1 more minute.  Add the remaining ingredients and bring to a boil, then lower the heat and simmer uncovered for 30 minutes.  Use the sauce immediately or pour into a container and refrigerate.
2. For the ribs, preheat the oven to 350 degrees.  Line a large sheet pan with aluminum foil.
3. Place the ribs on the sheet pan meat side up and sprinkle them with salt and pepper.  Pour a generous amount of the BBQ sauce on each rack and cover the ribs loosely with aluminum foil.  Bake for 1-1/2 hours for baby backs and 1-3/4 hours for St. Louis ribs, or until the meat is very tender when tested with a fork.  As soon as the ribs are out of the oven, spread them generously with additional BBQ sauce.  Grill right away or refrigerate to grill later.
4. Heat a gas grill to medium-high heat.  Brush the coking grate with oil to keep the ribs from sticking.  Place the ribs on the grill ribs-side-down, put the lid on top (be sure both vents are open), and grill for 5 minutes. Turn the ribs meat-side-down, put the lid back on, and grill for another 4-5 minutes, until nicely browned.  Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra BBQ sauce on the side.

Source: Adapted slightly from Barefoot Contessa Foolproof: Recipes You Can Trust

Speaking of writing, I am still waiting to hear back from the last committee member about scheduling my dissertation defense. Boo hiss.

One year ago: Dark Chocolate Banana Peanut Butter

SLOW COOKER GENERAL TSO’S CHICKEN

Serves 4

Ingredients:

4 boneless skinless chicken breasts

1/2 cup water

3 Tbsp hoisin sauce

2 Tbsp reduced sodium soy sauce

1/2 cup brown sugar

3 Tbsp ketchup

1/4 tsp dry ginger

1 tsp crushed red pepper (more or less to liking)

1 Tbsp cornstarch

Directions:

1. Spray crockpot with cooking spray and add chicken.
2. In a mixing bowl, whisk together water, hoisin sauce, soy sauce, brown sugar, ketchup, ginger, and crushed red pepper. Pour sauce over chicken.
3. Cook for 4-6 hours on low. Remove chicken and cut into chunks.
4. Turn crockpot up to high and whisk cornstarch into the sauce to thicken it up; cook on high for 15 minutes. If it isn’t quite to desired thickness, slowly add more cornstarch teaspoon by teaspoon.
5. Add chicken back to the crockpot and allow to heat through for a couple minutes.
6. Serve over hot rice with steamed broccoli and garnish with toasted sesame seeds if desired.

Source: Adapted slightly from The Recipe Critic

Making sloppy joes at home from scratch it also as easy as opening a can. And this hoisin flavored version will tantalize your taste buds.

I don’t go out to eat often, but when I do I rarely leave with leftovers. And what I mean by this is that I either inhale it all or I get a box to go and somehow end up leaving it on the table, much to my dismay later on.

This problem of mine is particularly annoying when I purposely ordered enough food to cover two meals. I have to make a conscious effort to hold onto my to-go box when getting ready to leave or else it’ll never make it.

One time I remembered right as I was walking out the restaurant door, but it was already too late. The waiting staff was just too fast and efficient for me :-(.

The best thing about cooking and eating at home? All my leftovers stay with me.

In fact, most of the time when I make recipes that serve multiple people, I portion out the serving I’m going to eat and then divide the rest amongst lunch-box-sized containers for lunch that week. This makes me particularly happy when I get to enjoy awesome things such as these sloppy joes more than once.

Sloppy Joes don’t have to come from a can. And they also don’t always have to be made with the same traditional seasonings either, such as root beer sloppy joes, Mexican sloppy joes, or even Quick and Easy French Onion Burgers served like sloppy joes.

When I saw this recipe using hoisin sauce I had to make it. And I am glad I did because it totally beats any canned sloppy joe sauce any day. Serve with a side of crispy parmesan green beans or tots.

Celebrating National Sloppy Joe Day!

• Philly Cheesesteak Sloppy Joes from Cheese Curd In Paradise
• Sloppy Joe Bites from Eat Move Make
• Thanksgiving Sloppy Joes on Mashed Potato Waffles from A Kitchen Hoor’s Adventures
• Delicious Sloppy Joes from Palatable Pastime
• Instant Pot Simple Sloppy Joes from Shockingly Delicious
• Asian-Style Sloppy Joes from Karen’s Kitchen Stories
• Baked Sloppy Joe Cups from Our Crafty Mom
• Sloppy Joe Casserole from Making Miracles
• Healthy Homemade Sloppy Joes from Our Good Life
• One Skillet Sloppy Joe Pasta from A Day in the Life on the Farm
• Ground Turkey Sloppy Joes with Hoisin and Cilantro from The Spiffy Cookie

Post updated 3/17/20, photo above is the original.

One year ago: Pasta with Brussels Sprouts, Gorgonzola & Pecans

GROUND TURKEY SLOPPY JOES WITH HOISIN AND CILANTRO

Serves 4

Ingredients:

1 Tbsp canola oil

1 medium red onion, diced

1 garlic clove, minced

3/4 tsp grated fresh ginger

1/4 tsp salt

1/8 tsp cayenne pepper

1 lb. ground turkey

1 (8 oz.) can tomato sauce

1/4 cup hoisin sauce

1/3 cup chopped fresh cilantro

2 Tbsp fresh lime juice

4 sandwich rolls, toasted

Directions:

1. Add the oil to a large nonstick skillet and set the pan over medium heat. When the oil shimmers, add the onion and cook until softened, stirring occasionally, about 5 minutes.
2. Stir in the garlic, ginger, salt, and cayenne and cook for 30 seconds to 1 minute, just until fragrant.
3. Add the ground turkey to the pan and brown, breaking it up with a wooden spoon as it cooks.
4. Once the turkey is browned, stir in the tomato sauce and the hoisin. Continue cooking for 5-7 more minutes, or until the sauce has thickened.
5. Turn off the heat under the pan and stir in the cilantro and lime juice.
6. Divide the mixture evenly among the rolls and serve.

Source: Tracey’s Culinary Adventures

Yesterday I had friends over for my annual St. Patrick’s Day feast. I served corned beef with the usual suspects of potatoes, carrots, onions and cabbage and friends brought bought over Hot Reuben Dip, Soft Guinness Pretzels, grasshopper brownies, and even homemade BBQ! Of course I also served my Hidden Pot o’ Gold Cupcakes.

Every year I try out a new glaze for my corned beef and this year since I had two slow cookers full of corned beef I decided to try two different glazes. One was Guinness glazed and the other (which I am sharing with you) was Hoisin glazed and they were both fabulously delicious. Everyone had their own favorite or couldn’t decide between the two, but my favorite was the hoisin glazed.

I also tried something new with the potatoes from one of the crock pots, something called Colcannon which is Irish mashed potatoes. The original recipe had the potatoes and cabbage cooked separately, but I went ahead and used the ones that had slow cooked right along with the corned beef in order to get that extra flavor.

Two years ago: Stuffed Oatmeal Raisinet Cookies, Guinness Bread with Honey Butter, Roasted Cabbage with Lemon, and Corned Beef with Honey Marmalade Mustard Glaze.

HOISIN GLAZED CORNED BEEF

Serves 6

Ingredients:

1 medium onion, cut into wedges

8 medium red potatoes, quartered

1 pound carrots, cut into 1/2-inch wide sticks

3-4 cups water

3 garlic cloves, minced

1 bay leaf

2 Tbsp sugar

2 Tbsp cider vinegar

1/2 tsp pepper

1-3 lb corned beef brisket with spice packet

1 small head cabbage, cut into wedges

1/4 cup Hoisin sauce

1/4 cup honey

2 Tbsp soy sauce

1 tsp fresh ginger, minced

couple dashes of pepper

Directions:

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Add more water if necessary to cover vegetables. Top with brisket and cabbage.
2. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf and meat.
3. In a small bowl, mix hoisin sauce, honey, soy sauce, pepper, and ginger together. Take half of this glaze and reduce it down in a small saucepan till it’s a bit thicker (you can add more honey of you want it thicker). Keep warm.
4. Preheat the oven to broil. Remove brisket from cooking liquid, and place in a high-temp safe baking dish or cast iron pan. Spread some of the hoisin glaze all over the brisket. Put under broiler until a nice crispy top is achieved, I’d say about 4 minutes or until your likeness. Serve with remaining glaze

Source: Adapted from All Recipes and Vanilla Sugar Blog.

COLCANNON

Serves 6

Ingredients:

1 pound red potatoes, cooked*

1/4 head of a small cabbage, cooked* and sliced thinly

4 green onions, sliced

1/4 cup heavy cream

2 Tbsp unsalted butter

Salt and pepper to taste

Minced parsley, for garnish (optional)

*I used the potatoes and cabbage that slow cooked with the corned beef

Directions:

1. Mash the potatoes in a large bowl. Mix in the cabbage, green onions, heavy cream, butter and season with salt and pepper to taste. Serve with parsley if desired.

Source: Adapted from Closet Cooking.

Ingredients:

Vegetable oil cooking spray

1/4 cup hoisin sauce

1 Tbsp low-sodium soy sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

1 lb top round, thinly sliced and cut into 12 strips

8 scallions, cut into 3-inch-long pieces

1-1/2 cups shredded carrots

1 cup instant brown rice

1 lb broccolini

Salt and freshly ground black pepper

1 cup low-sodium chicken broth

Directions:

1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
2. Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots.
3. Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each. Surround rice and beef in each packet with 1/4 of broccolini; season all with salt and pepper.
4. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open; serve.

Source: SELF Magazine