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...

ROSEMARY BUTTER KNOTS

And old-school, but definitely a goodie. Simple biscuits transform into delicious, garlicky twisted knots of rosemary perfection. Geez, could I have used anymore adjectives?

Serves 6

INGREDIENTS

• 1 tube fridge biscuits  

• 1/4 stick butter

• 1 clove garlic, crushed

• 1/2 teaspoon Dried Rosemary

• Kosher salt

• fresh black pepper

DIRECTIONS

1. Preheat oven 400

2. Roll each biscuit into 10 - 12" stick, tie a knot and tuck ends underneath

3. Place on nonstick oiled baking sheet with 2 - 3" spacing, bake according to packaging

4. While cooking, heat small pan on low heat, melt butter add garlic, black pepper and Rosemary

5. When cooked, paint knots liberally with butter while still hot

6. Garnish with pinch Kosher salt

WATCH SAM MAKE THIS >>> 

Herbed Pork Tenderloin

Serves 4-6 (or a bunch more if you used this for sandwiches)

Super simple, delicious (and really inexpensive) pork tenderloin that you will love.

INGREDIENTS

• 2 pork tenderloins (I like most of the fat removed)
• 1/2-1 teaspoon Kosher salt
• 1/2-1 teaspoon freshly ground pepper
• 4 tablespoons mustard (I used Honey Truffle Mustard!)
• 1/2 cup Panko (Japanese breadcrumbs)
• 1 teaspoon dried Thyme
• 1 teaspoon dried Rosemary
• 1 teaspoon garlic powder

DIRECTIONS

1. Preheat oven to 425
2. Season pork with generous pinch of Kosher salt and pepper on both sides
3. Coat the loins with mustard
4. In a large bowl mix Panko, thyme, rosemary, garlic powder
5. Add the tenderloins into the dry mix and coat generously, really pack it on.
6. Cook on a rack for 25 minutes or until 140-145 degrees

Mashed Potato Tacos

Makes 4

You know those left-over mashed potatoes you don't know what to do with? Well here's the answer...

Ingredients

• 4 corn tortillas

• 2 tablespoons sour cream

• 1 cup leftover mashed potatoes

• Hot sauce - I like Cholula, about 4 teaspoons

• 1/3 cup green onions, chopped fine

• 4 handfuls of potato chips - preferably the extra crispy kettle kind

Directions

1. Heat the tortillas in a non-stick skillet until just beginning to get a little color in spots

2. Heat potatoes in a small pot of in the microwave

3. Spread some sour cream onto each tortilla

4. Add about 1/4 cup mashed potato to each tortilla

5. Drizzle with the hot sauce and then sprinkle with the green onions

6. Take a handful of the potato chips and crunch them over the top of each taco

7. Fold in half and eat

WATCH ME MAKE THIS, AND A BUNCH MORE