On both Friday and Saturday, 5pm rolled around and I was not exactly a ball of energy. However, It was easy enough to rally and stir up a spice blend with olive oil, smooth the paste over chicken one night, salmon the next, and pop a sheet pan into the oven for a half hour or so.
Healthy Solutions sent me some samples of their spice blends back in August, and I am happy to say that they taste as fresh as ever eight months later. The Cajun Seafood variety in particular has been fantastic — I used a generous tablespoon or so per pound of boneless, skinless chicken, since we like a lot of chili heat. Ignore the “Seafood” part of the name and use it on everything from chicken to tofu.
For the salmon fillet, I used the Encrusted Haddock blend, mixing it with olive oil, lemon zest and juice, a spoonful of Dijon mustard, and a pinch of salt. I loved the little bits of dried cranberry in this blend — it’s an unusual and unique touch! I spread a nice, thick layer of this paste over the fish, then baked it at 425ºF until it registered at 140ºF in the center of the fillet.
When it comes to cooking fish, I tend to ignore time designations in recipes, relying instead on my probe thermometer for the best results. Fillets vary in thickness, and depending on whether yours is at room temperature or straight out of the fridge, timing will vary by a few minutes or more.
Thanks, Healthy Solutions, for sending these blends along! They’ve been a great help for getting flavorful dinners on the table, and I’m happy to have them in my kitchen.