We spoke about this recipe and many other realistic 30-minute meals in The Sip and Feast Podcast episode 11: th-cam.com/video/Ob5kf2xREJc/w-d-xo.html The ingredients with gram amounts and the print recipe are right in the written description. As always, thanks for liking and sharing our videos.
I love how nervous you get for James’ ratings. It feels good to know you value him and his feedback so highly 💕 (and the dialogue between you and your wife was hilarious. I appreciate you showing more of your personality)
I really enjoy your channel and learn a lot about cooking method improvement. The interaction with your wife and son also adds to the enjoyment of the videos and look forward to it. What a great family you are. Thanks for doing what you do.
I love how Jim is always so anxious to hear James' opinion. It's so cute. And James is literally changing week by week, as teen boys tend to do. And James is already such a well spoken and thoughtful guy. Keep up the good work.
Tried this dish today, my daughter and I loved it. Great collaboration in the kitchen, no problem for a 9 year old to help out with this dish. Thanks so much for this video, and your lovely channel!
James with the big call on the lemon zest...Man, you and your wife are definitely New Yorkers, love it!! Like this simple 30 minute recipe, especially with fish. Can't wait to make it. Thank you!
Hi Jim. I bought that pan after finding you on TH-cam. It is my favorite pan and works superbly on our induction top. Thank you for showing the wine label. It really helps …I haven’t found any other chefs willing to share the brands. I’m finding that Matua works well with so many dishes that include wine. This chicken piccata is my favorite quick meal to fix for my family of four. So easy. So comforting. Thanks to your tips, we can all taste the love in it. ❤ much love to you and your family.
Easily of the best cooking channels I've come across. I look forward to trying this one. I enjoy the store bought taste tests as well and I hope you have more of those on the way.
🎉The first dish I made from your recipes was Shrimp Oreganata. My tasters really enjoyed it. I will definitely try this with salmon. I don’t love salmon by itself, so maybe this will make a dish I can fix with salmon and like it. I get such a kick out of your son. He has a very cultivated palate for a guy his age.. I was impressed with his suggestion of the lemon zest. I’ll take his suggestion on mine. I am so glad you include your family in your videos. I totally enjoy watching you cook, but Tara and James just make it so enjoyable
Thank you for this recipe. I just love Salmon! I just purchased Salmon yesterday as it was on sale. Lucky me! Thanks for the tips and tricks. Really appreciate it.
Out of curiosity, Kind Sir, why didn't you put the wine and broth in the pan first, then lay the fish down in it? Wouldn't it provide a thin barrier so that the skin wouldn't stick? Love your recipes, btw 🙂
I think its because it's easier to eyeball the liquid level by pouring in the stock after the filets are in the pan, especially since everyone's filets are different sizes. Don't want to add so much liquid that they end up submerged.
Made it last night, and OMG! Made it with Garlic Spinach. My wife said "It's a keeper..." Today I will be making the Beef Bourguignon, but will let it sit overnight to let the flavors meld a bit more, then have it tomorrow. Bourbon Chicken tonight!!!
Thanks for another meatless recipe to add to my Friday rotation. Fall is here and my family has already requested your delicious 5 ingredient black pepper stew.
Great recipe. I so agree about farm salmon,I use it as well as costco shrimp,I always tell my viewers if you want an organic or wild caught fish by all means use that with my recipe its fine.
I love this recipe. I will make it with freshly caught Pacific Sockeye Salmon. I know Pacific Salmon is not easy to get in NY or is very expensive. Here on the Left Coast it is more readily available and there is no comparison with farmed Atlantic salmon. Please keep the 30 minute meals coming. Your cooking style has inspired me and taught me to be a much better cook than I could ever have been. Much love to you and your wonderful family.
No question about that! I think any wild caught Pacific salmon is going to be better than farm raised Atlantic. Freshly caught salmon is difficult to find away from the Pacific Coast unfortunately.. @@cherizangel
Terrific recipe, made it last night. I cut a piece of parchment paper for inside the baking dish and just lightly oiled it rubbing the olice oil with my finger around the surface it so that the skin wouldn't stick, that did the trick!
I love that he thought "lemon zest in the breadcrumbs", I thought the same. Salmon brings a LOT of flavor on its own and can stand what would be an overload on a white fish.
To get 4 even pieces, I cut the salmon in half then cut each half in half again. Eyeballing equal halves is easier for me than eyeballing equal quarters. 😊
Just made this dinner for my wife and I tonight (date night) with spectacular results! Thank you for setting me up for dinner success! I love your channel, your presentation of recipes, and your family and their interactions. Now all I have to do is find time to get around to all the interesting choices that you have presented and that I have bookmarked for--hopefully--eventual use!
That is a superb looking dish! Also, totally agree on the lemon zest. I drink a lot of lemon water, and usually zest first and save it with some EVOO in the fridge for multiple uses.
I agree with James. I'd have added maybe 1/2 tsp of lemon zest to the bread crumbs. And I'd lube up the baking dish with a bit of cooking spray to prevent the salmon skin from sticking, and the bit of oil would crisp up the skin a bit.
Love making this dish especially during the week for dieting and workouts. Balances out the weekend cheat meal. Love you added twist some say Panko nope! This dish calls for Authentic Breadcrumbs won't do damage to the diet all in moderation. Make my baked clams Randazzos way or Amy old school NYC way. Thanks for this Champ 🏆 I use Wild Caught
Looks delicious! I do not have siclian oregano bouquet like you. I do have the one on amazon by Fiiponne.. I hope that works!,. Small little thing. I'll update how this comes out.. Looks like dinner tomorrow.. thanks bunches James!
There is a lemon basil salad from trader Joe's..could you do a copy cat recipe?! Also Carrabba's Tuscan chicken...how about a restaurants copy cat series! Thank you!
This was excellent Jim and Tara. Thank you. I used Snake River Steelhead instead of salmon, as I had it in the freezer and it came out really nice. I did make the mistake of too many breadcrumbs in the sauce though, just like you said! So happy to see you guys creating so much success on YT! Cheers! Mike P.S.- James, go easy on your dad man! 😂
I agree about not removing the skin. After being cooked it's easy to simply remove the cooked salmon from the skin on the bottom. If you scale the fish, salmon skin is very tasty if you make it crispy, but then you have to serve the salmon skin-side-up and it's a little bit trickier to prepare. I like using orange juice as a liquid when baking salmon. Mix with a lil bit of honey and it turns into a very nice glaze. Great mixed with soy sauce and a lil sesame oil for an Asian-style glazed salmon. Bobby Flay makes this bread crumb mixture with anchovies and he always wins when he uses the anchovies as seasoning in the bread crumb mixture. I prefer Swiss Chard to spinach. It's very easy to grow, as well, and doesn't bolt in warm weather like spinach does. That's cooking folks! Exactly! Well said. Happy cooking everyone! OMG did your wife just call you a d--k? Hehehehe ;)
That prebiotic soda interaction had me rolling. "You're such a dick!" 🤣🤣 My family hates salmon but this looks FANTASTIC so I'm putting this in my back pocket in case they actually leave me alone lol
Haven't tried any of your recipes that weren't great, and would love to see some more weeknight ideas! Also, you should link your podcast channel in the episode description.
We spoke about this recipe and many other realistic 30-minute meals in The Sip and Feast Podcast episode 11: th-cam.com/video/Ob5kf2xREJc/w-d-xo.html
The ingredients with gram amounts and the print recipe are right in the written description. As always, thanks for liking and sharing our videos.
Gosh even the couch is wearing a flannel
lol
😂⚰️
Big Neil Young fan obviously 😊✌️
😂😂😂
He needs to put mini crocs on the chair legs!
I love how nervous you get for James’ ratings. It feels good to know you value him and his feedback so highly 💕 (and the dialogue between you and your wife was hilarious. I appreciate you showing more of your personality)
James idea of mixing lemon zest into the bread crumbs is an outstanding suggestion !
I really enjoy your channel and learn a lot about cooking method improvement. The interaction with your wife and son also adds to the enjoyment of the videos and look forward to it. What a great family you are. Thanks for doing what you do.
I love how Jim is always so anxious to hear James' opinion. It's so cute. And James is literally changing week by week, as teen boys tend to do. And James is already such a well spoken and thoughtful guy. Keep up the good work.
Tried this dish today, my daughter and I loved it. Great collaboration in the kitchen, no problem for a 9 year old to help out with this dish.
Thanks so much for this video, and your lovely channel!
James with the big call on the lemon zest...Man, you and your wife are definitely New Yorkers, love it!! Like this simple 30 minute recipe, especially with fish. Can't wait to make it. Thank you!
Love the relationship you two have!
1. The dish looks awesome.
2. Love y'all's interactions.
3. And God bless your family!
Hi Jim. I bought that pan after finding you on TH-cam. It is my favorite pan and works superbly on our induction top. Thank you for showing the wine label. It really helps …I haven’t found any other chefs willing to share the brands. I’m finding that Matua works well with so many dishes that include wine. This chicken piccata is my favorite quick meal to fix for my family of four. So easy. So comforting. Thanks to your tips, we can all taste the love in it. ❤ much love to you and your family.
Easily of the best cooking channels I've come across. I look forward to trying this one.
I enjoy the store bought taste tests as well and I hope you have more of those on the way.
I watch these videos in bed and usually fall asleep hankering for your recipes. 🤤
This one just became tomorrow night's dinner. 👏👏
I like James reviews, he doesn't sugar coat what he eats.
🎉The first dish I made from your recipes was Shrimp Oreganata. My tasters really enjoyed it. I will definitely try this with salmon. I don’t love salmon by itself, so maybe this will make a dish I can fix with salmon and like it. I get such a kick out of your son. He has a very cultivated palate for a guy his age.. I was impressed with his suggestion of the lemon zest. I’ll take his suggestion on mine. I am so glad you include your family in your videos. I totally enjoy watching you cook, but Tara and James just make it so enjoyable
Thank you for this recipe. I just love Salmon! I just purchased Salmon yesterday as it was on sale. Lucky me! Thanks for the tips and tricks. Really appreciate it.
Out of curiosity, Kind Sir, why didn't you put the wine and broth in the pan first, then lay the fish down in it? Wouldn't it provide a thin barrier so that the skin wouldn't stick? Love your recipes, btw 🙂
I think its because it's easier to eyeball the liquid level by pouring in the stock after the filets are in the pan, especially since everyone's filets are different sizes. Don't want to add so much liquid that they end up submerged.
@@chromberries7329 Could do half the liquid first, place the fish down, then go from there though.
@@chromberries7329 I'd assume if the pieces weigh the same and have the recipe's total, the amount stated for the liquid would be OK, no?
@@itsybitsy999 makes sense!
I love your banter with Tara over the probiotics, it makes the video that much more lively. Love the instructions as usual though!
I laugh my butt off when she said “you’re such a duck dick!”
I love salmon skin, even if it not crispy (it also has good fats in it). This recipe looks really good!.
I saw a YT recently where the cook discarded the crispy salmon skin. Heathen! It’s delicious!
@@dorothyyoung8231 I don't like salmon skin, so my cats always end up with a little treat when we have salmon for dinner.
@@cherizangel lucky cats! You’re a good cat servant, er, mom!
Yum! This looks like a delicious and super easy weeknight meal!
Good to see someone else will be upping the amount of chili flakes. 🤣
Great to see you Mike.
I just made this it just might be the best thing I've ever eaten it is unbelievable. Sided with Jean-Pierre's mushrooms. 10/10 thank you very much.
I think lemon zest is a great idea! I wonder if James will become a chef in the future!
Oooh lemon 🍋 zest on the breadcrumbs! Good call James! I like that he asks for a very specific sandwich for his lunches 😂
Love the recipe, will definitely try it. your kid's review was excellent, has sophisticated palate.
I’ve been waiting for this recipe! 😃 Yay! I remember you mentioning that it was coming up soon. ☺️ Thank you so much, I can’t wait to give it a try!
Hope you like it!
I love that your kid is your taste tester. I also cook to make my kids happy.
Made it last night, and OMG! Made it with Garlic Spinach. My wife said "It's a keeper..." Today I will be making the Beef Bourguignon, but will let it sit overnight to let the flavors meld a bit more, then have it tomorrow. Bourbon Chicken tonight!!!
Great video!!! Love salmon and spinach. Also love your son. Excellent! Thank you.
Thanks for another meatless recipe to add to my Friday rotation. Fall is here and my family has already requested your delicious 5 ingredient black pepper stew.
Great recipe. I so agree about farm salmon,I use it as well as costco shrimp,I always tell my viewers if you want an organic or wild caught fish by all means use that with my recipe its fine.
I love this recipe. I will make it with freshly caught Pacific Sockeye Salmon. I know Pacific Salmon is not easy to get in NY or is very expensive. Here on the Left Coast it is more readily available and there is no comparison with farmed Atlantic salmon. Please keep the 30 minute meals coming. Your cooking style has inspired me and taught me to be a much better cook than I could ever have been. Much love to you and your wonderful family.
Copper River salmon is so much better than farm raised Atlantic.
No question about that! I think any wild caught Pacific salmon is going to be better than farm raised Atlantic. Freshly caught salmon is difficult to find away from the Pacific Coast unfortunately.. @@cherizangel
Nice burn Tara 😂 glad that was left in. Made for a nice chuckle.
Looks delicious! We will be making this soon!
Hope you enjoy!
I gotta try this. True 30 minute meals are a life saver.
The family makes the show lol
I'm making this over the weekend after we get our salmon from Costco. Can't wait to try it. Looks delicious.
watching this to boost my healthy meals algorithm 😀
The young lad knows his onions, good on him
Yum! Drooling over here! This looks amazing!
I made your recipe for Salmon Oreganata last night. This is a terrific recipe! My family loved it! Thank you 🌞
Terrific recipe, made it last night. I cut a piece of parchment paper for inside the baking dish and just lightly oiled it rubbing the olice oil with my finger around the surface it so that the skin wouldn't stick, that did the trick!
I'll definitely be making this!
I love that he thought "lemon zest in the breadcrumbs", I thought the same. Salmon brings a LOT of flavor on its own and can stand what would be an overload on a white fish.
Thank you. Excellent video.
To get 4 even pieces, I cut the salmon in half then cut each half in half again. Eyeballing equal halves is easier for me than eyeballing equal quarters. 😊
😂 I didn't want to be the one to bring that up. Thanks.
Just made this dinner for my wife and I tonight (date night) with spectacular results! Thank you for setting me up for dinner success! I love your channel, your presentation of recipes, and your family and their interactions. Now all I have to do is find time to get around to all the interesting choices that you have presented and that I have bookmarked for--hopefully--eventual use!
Such a SWEET family! I enjoy your content, thank you!
I need this is my life!! ❤
Looks delicious and easy to make! Thanks.
Yes! This I can do, my sons would love it.
That is a superb looking dish! Also, totally agree on the lemon zest. I drink a lot of lemon water, and usually zest first and save it with some EVOO in the fridge for multiple uses.
Have always enjoyed your family videos. I bookmark many for future recipe references.
Lemon zest in the bread crumbs sounds amazing! James is already a gourmet. 👌🏻
Wow, James is getting so tall. Much love to you all. ❤
I agree with James. I'd have added maybe 1/2 tsp of lemon zest to the bread crumbs. And I'd lube up the baking dish with a bit of cooking spray to prevent the salmon skin from sticking, and the bit of oil would crisp up the skin a bit.
Wow ... easy and fast ..!! ... will be on my menu tomorrow ..!! Thanks for sharing.!!
I loved this episode…quick and easy recipe for main meal AND side. I can’t wait to try this!!!! Thank you 😊
Thanks Jim, this looks delicious and i'm going to try this soon!
James's voice sounds like it's changing. Lol. Thank you for your cooking and sharing your cool family with us.
Made it last night. It was DAMN DELICIOUS! Thank you, this one is a keeper:)
I think I am going to put cappers on my salmon when I make this.
You forgot the bay leaves great recipe thank you
I really enjoyed this recipe and the garlic spinach looks so great! Going to try this next!
Hey Jimmy thank you for this one gotta try it !!!
Thanks
Thank you so much!
Looks good ❤
Yo Jim, how about making crab gravy (sauce, for you New Yorkers)?
This looks delicious and I will be making this in the upcoming week.
lol glad he’s honest! I love my veggies, but I know others want more stuff or seasoning on theirs.
Just had the delicious sea bass oreganata at Champagne House in Bethpage last week and was looking for a a recipe to do do at home. Nice timing!
Making it tomorrow night for supper.
This will definitely be on this weekend's menu.
I love the skin of salmon. Thanks for the recipe!
I love salmon! ❤
I’m a pescatarian and my baked salmon is my fav. 💃🏻⭐️✨🥰 Just came across your channel, love it!✨
Exactly the dish I needed to go with this cheesy orzo I’m making. Thanks!
Love making this dish especially during the week for dieting and workouts. Balances out the weekend cheat meal. Love you added twist some say Panko nope! This dish calls for Authentic Breadcrumbs won't do damage to the diet all in moderation. Make my baked clams Randazzos way or Amy old school NYC way. Thanks for this Champ 🏆 I use Wild Caught
Looks delicious! I do not have siclian oregano bouquet like you. I do have the one on amazon by Fiiponne.. I hope that works!,. Small little thing. I'll update how this comes out.. Looks like dinner tomorrow.. thanks bunches James!
It will still be great. Enjoy!
This looks great! My local Lidl store has salmon on sale now too! Perfect!!
the lemon zest was a great idea!
I think I'm going to try this one day!
I never heard of salt on spinach but we always put vinegar on it.
Super delicious looking and very healthy. 👍
There is a lemon basil salad from trader Joe's..could you do a copy cat recipe?! Also Carrabba's Tuscan chicken...how about a restaurants copy cat series! Thank you!
hello very delicious and and fantastic thanks
Heading to the fishmarket in Freeport and I'm making this this weekend!
🎉🎉I love Tara!
You tell him girl!🎉🎉
Excellent salmon recipe!!!
I would love to see your entire kitchen. Can you give us a peek sometime?
This was excellent Jim and Tara. Thank you. I used Snake River Steelhead instead of salmon, as I had it in the freezer and it came out really nice. I did make the mistake of too many breadcrumbs in the sauce though, just like you said! So happy to see you guys creating so much success on YT! Cheers! Mike
P.S.- James, go easy on your dad man! 😂
Yummmm! Thank you!
Wow! This channel blew up!!!
This looks delicious!
Looks amazing
I wonder if some anchovy in the spinach prep would offset the need for more salt.
I agree about not removing the skin. After being cooked it's easy to simply remove the cooked salmon from the skin on the bottom. If you scale the fish, salmon skin is very tasty if you make it crispy, but then you have to serve the salmon skin-side-up and it's a little bit trickier to prepare.
I like using orange juice as a liquid when baking salmon. Mix with a lil bit of honey and it turns into a very nice glaze. Great mixed with soy sauce and a lil sesame oil for an Asian-style glazed salmon.
Bobby Flay makes this bread crumb mixture with anchovies and he always wins when he uses the anchovies as seasoning in the bread crumb mixture.
I prefer Swiss Chard to spinach. It's very easy to grow, as well, and doesn't bolt in warm weather like spinach does.
That's cooking folks! Exactly! Well said. Happy cooking everyone!
OMG did your wife just call you a d--k? Hehehehe ;)
I too like orange juice and honey glaze on fresh salmon. Many years ago it was the first recipe I tried on salmon. It’s delicious!
I don’t even like salmon but I never miss a video this weekend is pasta fazooollll I learn a lot even if I don’t like what your making 😂😂
Nice, easy dish!!
That prebiotic soda interaction had me rolling. "You're such a dick!" 🤣🤣 My family hates salmon but this looks FANTASTIC so I'm putting this in my back pocket in case they actually leave me alone lol
Haven't tried any of your recipes that weren't great, and would love to see some more weeknight ideas! Also, you should link your podcast channel in the episode description.
Thanks for the comment! The podcast channel is linked in the description.
I came for the recipe but im going to stay for the family sass.
OMG. It takes me an hour to get everything ready. LOL Slow prep cook!
Do you have a salmon cake recipe?