Recipes I Tried this Week
Because 2025 is the year of actually cooking all those recipes I've pinned
Both of these recipes are completely out of my comfort zone when it comes to cooking, but surprisingly turned out amazing! The salmon has a punch of unexpected flavor, and the skirt steak marinade is mouth-watering and pairs beautifully with the freshness of the couscous salad. Considering both of these were a success, I’m excited to try more recipes I’ve been pinning to my ‘In the Kitchen’ board!
Grilled Skirt Steak with Lemon Herb Couscous Salad
Recipe by: Wandering Chickpea
Ingredients
1/2 cup olive oil
1/4 cup fresh lemon juice, plus more for serving
1 tbsp honey
4 garlic cloves, minced
1 1/2 tsp dijon mustard
1 tsp dried oregano
1 3/4 tsp kosher salt
Freshly ground black pepper
1 1/2 lbs skirt steak
Flaky sea salt (optional)
Lemon Herb Couscous Salad
1 cup dry Israeli couscous
1 mini cucumber, chopped
4 scallions, chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup crumbled feta (or non-dairy alternative)
Instructions
Whisk together the olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt and black pepper. Place the skirt steak in a shallow dish and pour over half the marinade, turning the pieces so they are fully coated. Cover with plastic wrap and marinate for 30-45 minutes at room temperature or up to 2 hours in the fridge. Allow the steak to come to room temperature before grilling.
While the steak marinates, cook the couscous according to the package instructions. Drain the couscous into a colander, rinse under cold water to fully cool, let drain, and pat dry. Toss with the remaining marinade, cucumber, scallions, dill, parsley and feta. Season with salt and pepper to taste. Refrigerate until ready to serve.
Preheat the grill to medium-high heat (about 450°-500° F). Grill the steak for 3-4 minutes per side or until cooked to your liking. Let rest for 10 minutes before slicing against the grain. Sprinkle with flaky sea salt and serve with a squeeze of fresh lemon juice.
Creamed Corn Orzo with Salmon
Recipe by: Serving Dumplings
Seared Salmon
1 tbsp olive oil
1 tbsp unsalted butter
4 skinless salmon fillets - skin removed
¼ tsp salt
1 tsp garlic powder
1 tbsp Cajun seasoning
Creamed Corn Orzo
4 garlic cloves - minced
1 yellow onion - finely chopped
½ tsp salt
1 tsp black pepper
3 sprigs of thyme - more for serving
1 cup orzo
3 ears corn
2 ½ cups chicken broth
1 cup grated Parmesan
1 tbsp lemon juice
1 cup heavy cream
chili flakes for serving - optional
Instructions
Get your prep done before you start cooking. Pat the salmon fillets dry with a paper towel. Season both sides with salt, garlic powder and Cajun seasoning. Grate the Parmesan, finely chop the onion and mince the garlic.
Shuck the corn, removing the husks and silks. Cut each cob in half to get 2 equal parts. Hold a halved ear of corn upright on your cutting board, steadying the tapered end against the board. Use a large sharp knife to shave the corn kernels from the cob, working in long strips down towards the bottom. Repeat the process with the remaining ears of corn.
Heat oil and 1 tbsp butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.
Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in salt, pepper and thyme leaves. Add orzo and corn kernels, toast for 1 minute.
Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring frequently to keep the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 10 minutes.
Stir in Parmesan. Next add cream and lemon juice, simmer for 2 minutes. Return salmon to the skillet and simmer everything for 2-3 more minutes or until the salmon is heated through.
Top with thyme, black pepper and chili flakes. Enjoy!