Herbed slow-roasted salmon

I know 250 sounds low, but the result is perfectly cooked salmon - not dried out at all.  Plus it's delicious, fresh and healthy - you're gonna love this.

Serves 6-8

INGREDIENTS

1 whole side of salmon, about 3 pounds

Kosher salt & fresh ground black pepper

Approx 1/4 cup Kewpie Japanese mayonnaise, or regular mayo

1-2 tablespoons sriracha

1/3 - 1/2* cup finely diced green onions, white & light green parts only

1/3 - 1/2* cup curly parsley, finely chopped

1/3 - 1/2* cup fresh dill, finely chopped

*depending on how large your salmon is

• Preheat oven to 250° and line a baking sheet with foil

• Put salmon on foil, parchment or a silpat - brush on mayo & sriracha, then season with salt & pepper

• Combine green onion, parsley & dill in a bowl and mix well to combine

• Top salmon with herb mixture and bake 30 minutes

WATCH ME MAKE THIS...

Slow Roasted Salmon

Serves 8-10

This is a great recipe that makes the most luscious, melt in your mouth salmon.

INGREDIENTS

• 1 whole salmon fillet, about 3 pounds
• 1/2 cup apricot jam
• 1/3 cup Asian chili garlic sauce (Sambal)
• Diced green onion and sesame seeds for garnish

DIRECTIONS

1. Preheat oven to 250 degrees
2. Place salmon on foil lined baking sheet
3. Combine jam & garlic sauce and spread evenly over salmon
4. Bake in oven 30 minutes
5. Slice and serve topped with green onion and sesame seeds 

Stuffed and Braided Pizza

This is the epitome of outstandingness! 

Serves 4-6

INGREDIENTS

• 1 can refrigerated thin pizza dough crust
• 10 Spanish Chorizo slices
• 6 Provalone slices  
• 1 packed cup, spinach
• 10-12 slices Genoa Salami  
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mozzarella
• 1 tablespoon olive oil
• big pinch Kosher salt  
• 3-4 grinds fresh black pepper  
• 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE) 

DIRECTIONS

1. Stretch out the pizza dough to rectangle, about 10" on short ends
2. Get layering a single column  in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella 
3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
5. Heat through tomato sauce
6. Slice and dip, devour!

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WATCH SAM MAKE THIS >>>

Ginger Beef Stir Fry

Serves 2

A stir fry is one of my favorite things – because with only a few ingredients they’re easy & they’re quick. And when you add a ton of fresh ginger – they’re also fricking delicious. But heed my warning – making this with powdered ginger is not an acceptable alternative.

Ingredients

• 2 tablespoons vegetable oil
• 2 celery stalks, chopped
• 1/2 red onion, chopped
• 1/2 yellow onion, chopped
• 3 tablespoons fresh ginger, finely diced
• 2 garlic cloves, crushed
• 1lb lean steak, finely sliced, across the grain
• 1 tablespoon soy sauce
• 1 teaspoon chili sauce
• kosher salt and pepper
• 1 green onion, finely sliced
• 4 cups of cooked steam wgite rice

Directions

1. Heat a wok with the oil on medium heat add the celery and onions and cook for 5 minutes
2. Then add the ginger and garlic and cook for 5 more minutes, remove from the wok and put to one side
3. Don't wash the wok, put it back on high heat, throw in the beef - keep it moving and make sure they are not all stuck together, cook for 2 minutes or until the pink is just leaving the meat, then throw the veg back in the wok, right at the end of cooking
4. Stir in the soy and chili sauce, stir
5. Serve on top of steamed white rice and garnish with kosher salt, pepper and green onions.