I make a lot of chicken and chicken is so boring after a while. It was time to switch it up.  My meal planning is usually done while I'm still laying in bed on Sunday morning. I was scanning through Pinterest when I came across this amazing salmon recipe!

When I told Adam I was making salmon, his first question was whether I was going to try and recreate my horseradish salmon. If you are new around here, you know that was the worst idea I've ever had. Feel free to try to recreate, but I would suggest starting with the recipe below, first.

I knew I really had to up my game or else I'm pretty sure Adam would never even look at salmon again. That is when I stumbled upon Denise's blog Sweet Peas and Saffron. She makes incredible recipes, incredible! This one is no different. Her chili-rubbed salmon is here!


I  love pretty much anything and everything that has avocado in it. You name it, I love it. Expect for avocado ice-cream. I haven't been able to jump on that train yet. One of these days, I am totally going to try, but for now, I'll just stick to avocado salsa.

This recipes is so good because its a great mix of spicy on the salmon with some fresh citrus flavors in the salsa! It's the perfect summer send off meal, even though I will be making this fresh salmon way into the winter months.

My biggest tip for salmon. Buy good salmon. If you're going to spend the time, get some good stuff. And by good, I don't mean frozen than thawed salmon you sometimes find at the grocery store. If you're in Colorado, I recommend Tony's Market! They have the best seafood and meats in town. But, trust me, the extra cost is totally worth it in the flavor.

Avocado Salsa Ingredients:

• 2 avocados, diced 
• handful of chopped cilantro, about a 1/2 cup
• 1 cup cherry tomatoes, cut in half
• juice of one lime
• 1 teaspoon olive oil 

1. Pre-heat oven to 425. Cover baking pan in tin foil. 
2. Rinse salmon and pat dry. Make sure you get all the bones out! 
3. Brush salmon fillets with olive oil, salt and pepper (light!) 
4. In a small bowl, combine brown sugar, chili powder, ground cumin and pepper. Spread generously over the salmon fillets.
5. Bake salmon 15-18 minutes, until cooked through.
6. For the salsa - combine all ingredients and serve immediately.

I haven't shared a recipe with you guys in a long time. And since my blog tagline says "Life, love and food" I figured it was about time. I have to preface the recipe with a little conversation Adam and I had about my fabulous idea.

Kristen: Adam, I found this amazing recipe for salmon.

Adam: Oh yeah? 

Kristen: Yeah, and I think it was be a great combo of spicy and fish.

Adam: Okay... what makes it spicy?

Kristen: Homemade horseradish, except I don't want to make my own, so I just bought a jar of horseradish.

Adam: Are you sure that's not going to be too strong? 

Kristen: Oh no, it'll be delicious, I promise. 

Well, let's just say those were and continue to be my famous last words. As you'll see in the recipe, you make your own horseradish and them smother, aka cover the entire salmon filet with horseradish.

If you haven't had horseradish before or don't like spicy, this is not the recipe for you.

Well, I took my jar of horseradish and smothered the salmon. I let it drip over the edges, I pilled in on and I even tapped the bottom of the jar to get out every last piece of horseradish. Yes, you read that correctly. I used an entire jar of horseradish on two pieces of salmon.

Let's just say, hindsight is 20.20.

I cooked the salmon for its allotted 7-9 minutes, The timer went off and when I opened the oven, my eyes starting stinging. The smell was so strong my nose instantly burned and the horseradish smell filled my kitchen almost immediately. It took all Adam had not to tell me he told me so. Even though I think he did later.

I was still not convinced. The smell is stronger than the flavor. I placed the two filets on the appropriate plates, dished out the asparagus and forced  asked Adam to sit down and eat. One bite and we we're on the phone ordering pizza.

I love spicy food. I love horseradish. This was the strongest flavor I've ever had in my life. The one highlight - my nose was clear for a solid week.

Lexi's Clean Kitchen is usually my favorite recipe-go-to, so I have to assume homemade horseradish is 10000x less spicy. So, if you're feeling bold, go ahead, try it. And please, let me know your thoughts. God Speed.

Ps. I didn't take pictures because the fumes were so strong I thought it would melt the lens. JK. But I still didn't take pictures. Instead I'll post one from Lexi's site, mine looked similar. Kinda. Not really.


Ingredients: 
Homemade Horseradish

• 2 cups horseradish root, peeled and chopped 
• 1/4 cup water 
• Dash fine pink sea salt 
• 3 tbsp vinegar 

Crust 

• 1 1/2 cup horseradish 
• 2 tbsp melted butter 
• 1 tbsp dijon mustard 
• 1/2 tsp freshly ground pepper 
• 1/2 tsp fine sea salt 
• 1/2 tsp garlic granules 
• Optional: herbs of choice 
• Optional: 1/4 lemon, juiced 

Other 

• 1 lb. wild-caught salmon filets 

How to Make:

1. Combine horseradish root and water in food processor 
2. Pulse until horseradish is ground 
3. Remove and add sea salt and vinegar*, mix well 
4. When ready to make your crust, line baking sheet with foil or parchment and lay salmon out 
5. In a bowl combine crust ingredients and mix to combine 
6. Brush over salmon filets
7. Broil on high for 7-9 minutes 
8. **The longer you wait to add vinegar, the stronger the horseradish will be.

I've seen these types of recipes circling Pinterest and all over blogs - the one pot meal. But aside from chili or a crock pot, I've never really tried it. Well, that day is here blogworld. I'm a fan. I'm on the bandwagon. I'm about one pot meals. But let's be real, I'm about any type of meal that is delicious and easy.

I saw this recipe on Pinterest and with some modifications, I made it my own. I am obsessed with salmon. All kinds, prepared all ways and am super excited to share this one with you.

Things I would change? I would add some spice to it. It had a nice flavor. But I love things spicy - so next time I might add some Cajun seasoning, cayenne pepper or even some red pepper flakes. I think just that little addition would turn this one-foil salmon into the best.

Ingredients: 

• 2 salmon fillets 
• 1 tablespoon extra virgin olive oil
• Salt and pepper
• 1 teaspoon dry oregano
• A bunch of asparagus
• 2 slices of onions
• 4 slices of lemon

How to Make:

1. Preheat oven to 400F.
2. Place the two pieces of salmon in a medium bowl. Pour 1 tablespoon olive oil, sprinkle salt, pepper and dry oregano over salmon.
3. Cut two pieces of foil.
4. First place asparagus (about 8 spears) on the sheet of foil.
5. Layer fillets over asparagus, then top each with about 2 onion slices and 2 lemon slices.
6. Wrap sides of foil inward over salmon then fold on top and bottom of foil to enclose.
7. Place foil packets in a single layer on a baking sheet.
8. Bake in preheated oven for about 20-25 minutes. 
9. Unwrap and using a large spatula, transfer the foil packets to plates and serve warm.

My best friend, Coti is an amazing cook. She's always sending me snapchats of her incredible dinners.

Really I wish you could see them. Zoodles with bolognese. Roasted veggies and steak. Maybe one day I'll get her to do a guest post (hint, hint). But until then, I must resort to attempting to recreating her recipes.

This recipe, this amazing baked salmon recipe really caught my eye. Yes, yes, yes.

Since Coti sent me the recipe, I've made it 3 times. Adam told me its his new favorite. That's huge people, for a while I couldn't get him off ribs. So, Co, thanks for another great recipe. I owe you.

Without further ado, the recipe.

Ingredients:

• 1 pound of salmon
• 2 tablespoons organic stone ground mustard
• 1 tablespoon organic maple syrup
• garlic powder
• onion powder
• salt and pepper

How to Make: 

1. Preheat oven to 425 degrees.
2. Lay salmon skin side down on a baked sheet covered with foil.
3. Sprinkle salt, pepper, onion powder and garlic powder. 
4. Mix the mustard and maple syrup together and pour on top.
5. Cook on middle rack for 10 minutes (time depends on thickness of salmon)
6. Turn on broiler and and cook for another 3-4 minutes until golden brown. 

Sometimes dinner is a pain. There are nights when all I want to do is order in pizza and call it a day. That was yesterday. I spent the day cleaning, working out, running errands, doing job search stuff and when Adam got home around 630, neither of us were in the mood to cook. So the solution you ask?! Delicious Mahi Mahi filets from Costco. If you haven't bought the frozen Mahi Mahi from Costco yet, you are missing out. Go buy them right now people! They are so delicious and fresh tasting. Oh my gosh, I could eat them every night. And the best part, they only take 12 minutes to cook! How easy is that. Take them out of the freezer, let them thaw, season them, cook for 12 minutes and you're done!

Ingredients:

• 2 Mahi Mahi filets (if you're cooking for two) 
• Salt and pepper
• 1 lemon
• 1 teaspoon Red pepper flakes
• 1 teaspoon Cajan seasoning
• 1 tablespoon olive oil

How to make: 

1. Take filets out and thaw them.
2. Heat oven to 400 degrees.
3. Get out a glass 9x13 pan and spread olive oil all over
4. Take filets and put them in the pan, flip over to cover both sides of the fish
5. Season with salt, pepper, cajan seasoning and red pepper flakes. This is kind of up to you, fish require more seasoning then you think so be generous! 
6. Juice lemon over the filets. 
7. Bake for 12 minutes.
8. We juiced more lemon once they came out! 
9. Enjoy!