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Friday, 21 October 2011

Baked Zucchini Sticks & Balsamic Glazed Salmon

Cooking for the weekend! It's Friday and hopefully you have time to kick up your heels and spend a few minutes in the kitchen creating a delicious meal. I have two recipes that I think would make a great combo for just that!  I'm here to reaffirm my conversion to things green.  The baked zucchini sticks are great as a side served with some sour cream.  The balsamic glazed salmon can go with an assortment of sides - I stayed away from my favorite potato dish - but you will see it later on my blog I promise!

One thing I really love about this blog is when you try any of my recipes you tell me how they turned out! I would love to hear from you! Just leave a note :)

Baked Zucchini Sticks
Taken from What’s Cooking Fall 2011 Kraft Magazine.
Makes 8 servings.


1 pouch Shake’N Bake Extra crispy (or Cajun) original coating mix
1 TBSP minced fresh parsley (I used parsley flakes and it turned out great)
1 egg
1 TBSP water
4 zucchini, cut crosswise in half, then quartered lengthwise (make ‘em look like fries!)
¼ cup ranch dressing or sour cream for dipping

  1. Preheat oven to 400.
  2. Mix coating mix with parsley in the Shake’N Bake plastic bag
  3. Beat egg and water in a medium bowl.  
  4. Dip zucchini sticks in egg, then in coating mixture, until evenly coated.  Place in a single layer on a baking sheet sprayed with cooking spray, or lined with tinfoil.
  5. Bake 20 minutes or until crisp-tender and golden brown. Serve with dressing of choice.
You’re eating green veggies – that taste delicious! Something tells me I may need to put "Deceptively Delicious" by Jessica Seinfeld on my wish list this year. 

Balsamic Glazed Salmon

Taken from America’s Test Kitchen Light & Healthy 2010.
Makes for 2.

2 skinless center-cut salmon fillets about 1 ½ inches thick
1/8 tsp salt
1/8 tsp pepper
1 tsp oil

¼ cup orange juice
3 TBSP balsamic vinegar
2 TBSP honey
1 TBSP white vinegar
1/ tsp red pepper flakes
1 dash of rosemary


  1. Pat the salmon fillets dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch non-stick skillet over medium-high heat.  Carefully lay salmon, skinned-side up, in the skillet and cook until well browned on the first side, about 5 minutes.  Flip the salmon and continue to cook until the sides are opaque and the thickest part is cooked, 3-5 minutes longer.
  2. Transfer the salmon to a platter, tent loosely with foil, and let rest while making glaze.
  1. Whisk the oj, balsamic vinegar, honey, white vinegar, pepper flakes, and rosemary together in a small bowl.  Wipe out the skillet with a wad of paper towels and return to medium heat.  Add the glaze to the skillet, bring to a simmer, and cook until the glaze is thick and syrupy, and reduced to about ¼ cup – about 5 minutes.
  2. Spoon glaze over salmon and serve.


  1. Can you post the nachos recipe?

  2. Thanks so much for this recipe. Enjoyed it again tonight for supper. It's a favourite!


I need something to make this taste a little more sweet ... leave a message! :)