Seared Honey Glazed Salmon, Creamed Spinach, Sweet Potato Casserole recipe

Updated: Apr 26

The Tastery did an IG Take Over Live on the Mom's Space & Co page a few weeks ago. Thanks to everyone that participated. We had several inquiries about the recipes we whipped up. So here you go...Enjoy!!!




Seared Honey Glazed Salmon


INGREDIENTS

  • 2 salmon fillets (4-6 ounces, skin off or on)

  • The Tastery’ s All Purposeful Seasoning, Goya Perfect Seasoning, or one of your favor all-purpose seasoning, to season

  • 2 tablespoons butter

  • 2 cloves garlic, finely chopped or minced

  • 4 tablespoons honey

  • 2 teaspoons hoisin sauce

  • 1 tablespoon fresh squeezed lemon juice, (plus extra to serve)

  • Lemon wedges to serve

INSTRUCTIONS

  1. Season salmon with The Tastery' s All Purposeful Seasoning. Set aside.

  2. Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant.

  3. Combine the honey, water and hoisin sauce, and lemon juice; stir well to combine all of the flavors together to make a sauce, set aside.

  4. Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes 5.

  5. Pour sauce in the pan to coat the salmon. Salmon should have a caramelized glaze appearance, but not over cooked. TIP: Cook the filet for about 3 minutes until still just barely pink in the center. Allow to cook no more than 7 minutes total or until well browned and cooked about three quarters of the way through.



CREAMED SPINACH

4 Servings

INGREDIENTS

  • 1 bag spinach leaves, washed and dried

  • 1/3 cup unsalted butter, divided

  • 1/2 an onion, chopped

  • 1 roasted garlic, minced

  • 2 tablespoons all-purpose flour

  • 1 cup heavy cream

  • 1 pinch ground nutmeg

  • salt to taste

  • The Tastery' s All Purposeful Seasoning, to taste

  • Splash of rice wine vinegar or white vinegar

  • 1/2 cup of grated parmesan cheese


INSTRUCTIONS

  1. Melt the butter in a medium-sized pot over medium heat. Add in the onion and cook until soft (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).

  2. Whisk in the flour and cook for a couple of minutes until light golden.

  3. Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (If using). If the sauce is too thick, add another 1/4 cup of heavy cream to the sauce, whisking it through until reaching your desired thickness.

  4. Add the spinach to the pan; stirring constantly to cook down the spinach in the sauce.

  5. Add more cream as needed.

  6. 4. Season the cream sauce with salt, pepper, nutmeg, cayenne, parmesan.

  7. Add honey and splash of vinegar, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.

Sweet Potato casserole

4 Servings


INGREDIENTS

Crumb Topping

• 1/3 cup brown sugar

• 1/3 cup flour

• 1/3 cup chopped pecans (can be replace with oatmeal if there is a nut allergy)

• 1/3 cup butter, melted Sweet Potato Mixture

• 2 cooked and mashed sweet potatoes (roasted or boiled)

• 1/3 cup sugar

• pinch salt

• 1/2 teaspoon vanilla

• 1egg, well beaten

• 1/2 cup butter, melted


INSTRUCTIONS 1. Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

2. For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a medium mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

4. Pour mixture into the baking dish. Bake for 25 minutes.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 10-15 minutes before serving.

6. The brown sugar and pecan crust should be slightly browned and crunchy.

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