Noel Cunninghams Easy Weeknight Meal

Honey Mustard Salmon

Prep Time: 5 minutes cooking time:   Serves 4-5 people

Quick and tasty salmon recipe perfect for busy weeknights; it takes minutes to cook from start to finish.This honey mustard recipe will be the easiest and tastiest salmon recipe you’ll ever try. A combination of sweet and tangy flavors. and uses just a few ingredients.

Ingredients

2  salmon fillet- skin on

salt and pepper to taste

2 tbsp oil

Sauce

3 cloves garlic

¼ cup cup honey

¼ cup soy sauce

1-2 tbsp grainy mustard

1 tsp fish sauce/ apple cider vinegar

1 tbsp Parsley minced

Lemon wedges to garnish (optional)

Directions:

Remove salmon fillets from the refrigerator 10 minutes before cooking and allow them to rest at room temperature. Pat dry with a paper towel and season with salt and pepper.

In a heated frying pan with oil over medium-high heat, sear salmon until just cooked. Remove from the pan and put aside.

For the honey mustard sauce:

Whisk together all the sauce ingredients together in a small bowl and add to the frying pan, simmer until combined. Add seared salmon and cook for an additional 2 minutes. Remove from flame, garnish and serve.

Will Serve on a bed of Creamy Mashed Potatoes with asparagus

Creamy Lemon Chicken Breast

Creamy lemon chicken pasta recipe perfect for busy weeknights! It comes together quickly with no fancy ingredients.

Ingredients

   1 tablespoon olive oil

   2 skinless chicken breast, washed

   Kosher salt and freshly ground black pepper, to taste

   1 teaspoon paprika

2 tablespoons butter

2 tablespoon flour

2 clove garlic minced

    ½ small onion, finely diced

1/4 cup chicken broth/veg broth or dry white wine

Juice of 1 lemon  + zest of 1/2 lemon

1 cup heavy/whipping cream

1/3 cup freshly grated parmesan cheese

Salt & pepper to taste

Garnish: fresh parsley & extra parmesan optional

   8 oz Pappardelle pasta, cooked

Directions

Cooking the pasta in a large pot of salted water according to package instructions. Meanwhile, dice the chicken breasts in bite-sized pieces, season with paprika, salt and pepper. Heat the olive oil in a large frying pan and brown the chicken pieces for about 5-7 minutes. Remove to a plate.

Add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring fairly often.

Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for one minute.

Whisk in the cream, then stir in the chicken, and cook it for a few minutes until the sauce has thickened up to your liking.

Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed. Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if the sauce has become a little too thick). Serve immediately with more parmesan and a bit of chopped parsley if desired.

Spicy Ginger Beef Stir Fry

The good thing about stir fry is that it comes together so easily and you can use just about any ingredients you have on hand.

Ingredients

Marinade

2 Tbsp rice vinegar

5 Tbsp soy sauce

1 Tbsp honey

1 Tbsp fresh ginger, grated

1 teaspoon chile pepper flakes

Beef and stir-fry

1 1 1/4 to 1 1/2 lb top sirloin steak

1 Tbsp cornstarch

2 Tbsp oil, preferably sesame oil

2 stalk green onions, cut on a diagonal,

 1 cup thinly sliced, Bell peppers, assorted colours

2 cloves garlic, thinly sliced

1/s cup mushroom, chopped

2-3 hot chilis, seeded, sliced

 Bok choy, chopped

Directions

Marinate the beef: In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, and red chile flakes. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours in the fridge.

Make cornstarch slurry: In a small bowl, mix cornstarch with 2 tablespoons of cold water to make a slurry. Brown the beef strips: Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.

Stir fry chiles, garlic, ginger: When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry for 30-45 seconds. Add the julienned peppers, mushrooms, bok choy and cook for 30-45 seconds more. Add beef, cornstarch slurry, scallions: Add the beef back to the pan. Add the cornstarch slurry. Add scallions and mix everything together. Cook for 1 minute.

Remove from heat, stir in green onion: Turn the heat off and stir in the green onion Serve at once with steamed white rice.