olive oil – The Salty Nerve

Olive Oil Fries

carinakyriacos — Fri, 18 Feb 2022 19:11:42 +0000

This post may contain affiliate links. Please read my disclosure policy.

These olive oil fries are the perfect side to dress up any dish. Think…fries on the next level kind of good. They are an elegant form of the traditional french fry you’ll want to have with all your meals.

You will need 4-5 gold potatoes, or you can use Sunlite Potatoes. Cut them into 1/2 inch wedges.

Using a large bowl, soak the potatoes in cold water making sure they are fully submerged for at least 1 to 2 hours.

With a sheet pan (or two) lined with paper towels, fully dry the fries.

Heat a large skillet or frying pan with ¼ inch of olive oil to 325°F. Working in batches, put in enough fries without overcrowding the pan. Cook for 6 min, then allow draining on a cooling rack pan while you fry the next batch.

Now, heat the oil to 375°F and fry a second time (working in batches) for 2 min. Place the fries back on the cooling rack to allow the oil to drain once more time.

In a large bowl, add the fries, salt, and parsley and toss to coat. Serve warm along with tzatziki sauce, or just by themselves.

Olive Oil Fries

These olive oil fries are the perfect side that dresses up any dish. Think, fries on the next level kind of good.

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Prep Time: 2 10

Cook Time: 16

Total Time: 1 10

Course: Side Dish

Keyword: 20 min, 20 min or less, easy, Fries, olive oil, Potato, Sides, vegetarian

Servings: servings

Calories: 300kcal

Equipment

1 Deep Fryer You can also use a large frying pan with 1/4in oil.

Ingredients

5 each sunlite potatoes, or (gold) cleaned with skin on
Olive Oil (enough to cover ¼ of the bottom of a frying pan)
sea salt, to taste
1 tsp fresh parsley chopped

Instructions

Cut the potatoes into ½ inch wedges. Each potato should be able to do 12 wedges.
Using a large bowl, soak the potatoes in cold water making sure they are fully submerged for at least 1 to 2 hours.
With a sheet pan (or two) lined with paper towels, fully dry the fries.
Heat a large skillet or frying pan with ¼ inch of olive oil to 325°F.
Once the oil reaches 325°F, working in batches, put in enough fries without overcrowding the pan.
Cook for 6 min, then allow to cool on a cooling rack pan while you fry the next batch.
Now, heat the oil to 375°F and fry a second time (working in batches) for 2 min.
Place the fries back on the cooling rack to allow oil to drain.
In a large bowl, add the fries, salt, and parsley and toss to coat.
Serve warm with your favorite dipping sauce, or just by themselves. Enjoy!

Nutrition

Calories: 300kcal

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Ginger Garlic Salmon

carinakyriacos — Tue, 16 Aug 2022 17:44:06 +0000

This post may contain affiliate links. Please read my disclosure policy.

You won’t be able to resist the bright zesty flavors of this incredibly juicy Ginger Garlic Salmon. It’s super Quick + Easy to make and ready in under 15 minutes! You will definitely need to make extra as you won’t be able to eat just one fillet. It’s my GO-TO dish for weeknights when I’m too busy to spend tons of time in the kitchen cooking after my boys get home from school.

Grab your ingredients and let’s begin!

■ Salmon Fillets – Wild Caught is best, but I get it’s hard to get sometimes and Farm-Raised Salmon fillets work just fine in this dish.

■ Olive Oil – I always use good quality extra virgin olive oil for the flavors and aromas it brings rather than just that plain oily taste like low quality olive oil has.

■ Ginger Paste – I love using Ginger Paste that is ready to go so it saves my hands. You can use fresh ginger, but I found the paste works just as good in my opinion.

■ Dark Brown Sugar – Using dark brown sugar has a higher molasses content than light brown sugar and brings a richer flavor to the sauce. You can always substitute this for light brown sugar, but granulated sugar (the white sugar) just won’t cut it in this recipe.

■ Fresh Thyme + Parsley – Using fresh herbs is key for this recipe. The short time cooking the salmon fillets allows the herbs to release their natural oils and flavors.

■ Garlic – Fresh garlic is always best, but I get that sometimes it’s just easier to use the already minced garlic in that lovely little jar.

■ Lemon Zest– You will need the zest of the lemon. It cuts down on the acidity level while still providing that lovely citrusy taste. If you prefer to use lemon juice then use 2 tbsp of juice for each 1 tsp of lemon zest.

■ Dijon Mustard – My hands-down all-time favorite is Maille Dijon Mustard. It has that perfect Dijon taste you want and works perfectly in all of my dishes.

■ Soy Sauce – Use regular (light) soy sauce or even low sodium soy sauce to cut down on the sodium level. You can also use a dark soy sauce (it’s more viscus compared to regular (light) soy sauce) if you want a slightly sweeter deeper flavor and thicker sauce

■ Salt + Pepper – Need I say more on the importance of adding salt and pepper to a dish? If you must know, the salt is used to enhance the flavors os the dish while the pepper adds a little extra flavor that brings more depth to the flavors of the dish.

*** Salty Tip: For any dish that takes longer than 10-15 minutes to cook, I always try to add the fresh herbs near the end, so the flavor doesn’t break down too much. If it’s going to be cooking for a while that’s when I break out the dried herbs as they need more time to infuse the flavor into the dish.

If you have a whole salmon fillet, trim and then cut the salmon into 2.5 – 3 inch portion fillets. You can save the rest for another recipe or cook it all at once. When I make this dish I use the WHOLE fillet (minus the trimmed portions) since I always eat more than just 1 fillets cause it’s just THAT good!

** I save my trimmed pieces and cook them with nothing on it and feed to my pets for those amazing omega-3s to help with their immune system and give them that ultra shiny coat! Don’t have a pet, save those trimmings for a dish that you want that salmon flavor, but without a whole fillet. I will make a post about those recipe ideas in the future.

Making the marinade!

Grab a large shallow dish or even a gallon Ziploc bag and add in 4-5 tbsp olive oil, 2 packed tbsp brown sugar, 2-1/2 tsp ginger paste, 1-1/2 tsp lemon zest, 3 tbsp each of chopped fresh parsley and thyme, 2-1/2 tsp (or 1 tbsp if you’re a garlic lover like me) minced garlic, 1 tbsp Dijon mustard, and 3 tbsp soy sauce. Mix together and pour half the marinade over the salmon fillets to coat them fully. Chill for 30 minutes, but up to 1-hour max.

Use all the remaining marinade for this sauce. Salt and pepper to taste. Microwave in a microwave-safe container for 30 sec to warm the sauce or in a small pot over low heat while you cook the salmon. It will give the sauce that extra thickness you want when you spoon it over the salmon.

In a cast iron skillet pan over medium heat, add 1-2 tbsp olive oil. Once it begins to shimmer, place 3-4 fillets and let cook undisturbed for about 5 minutes, or until the salmon is cooked halfway up the fillet (you will see as it rises up the salmon fillet – there will be a line where it’s still raw). Then flip and cook the remaining 4-5 minutes or until thoroughly cooked through.

Once your salmon is fully cooked, transfer to a plate and spoon warmed sauce over each fillet, and top with some fresh parsley for garnish. These Ginger Garlic Salmon fillets pair perfectly with some Coconut Rice (from the Hawaiian Style Coconut Fried Rice recipe).

Let me know what you pair your Ginger Garlic Salmon with below in the comments!

• STORAGE: Store leftovers in an airtight food container for up to 2-3 days and reheat in the microwave until warm throughout.

Ginger Garlic Salmon

You won't be able to resist the bright zesty flavors of this incredibly juicy Ginger Garlic Salmon. It's super Quick + Easy to make and ready in under 15 minutes!

Course Main Course

Cuisine Seafood

Keyword 15 min, 15 min or less, brown sugar, dijon mustard, dinner, easy, garlic, ginger, lemon, olive oil, parsley, quick, quick dinner, quick lunch, salmon, soy sauce, thyme, Under 15 min

Prep Time 5

Cook Time 15

Chill + Marinade 30

Total Time 50

Servings

Equipment

1 Cast Iron Skillet or large saute pan

Ingredients

4-6 Salmon fillets deboned + skin removed; 2.5-3 inch wide
2 tbsp olive oil for cooking

For the Marinade + Sauce

5 tbsp olive oil
2 tbsp dark brown sugar tightly packed
1 tbsp Dijon mustard
2 ½ tsp ginger paste
1½ tsp lemon zest or 2½ tbsp lemon juice
3 tbsp fresh parsley chopped + more to garnish
4 tsp fresh thyme
2½ tsp garlic minced
3 tbsp soy sauce
pinch salt + pepper Plus more to taste when cooking

Instructions

Trim and cut the salmon into 2.5 - 3 inch portion fillets
For the marinade: In a large shallow dish or gallon ziploc bag, add 4-5 tbsp olive oil, brown sugar, ginger paste, lemon zest, chopped fresh parsley and thyme, minced garlic, dijon mustard, and soy sauce. Mix to combine.
Pour half the marinade over the salmon fillets to fully coat them. Chill for 30 minutes, but up to 1 hour max. Save the rest of the marinade for your sauce later.
For the sauce: In a small pot warm the sauce over low heat for 10-15 minutes or Microwave in a microwave-safe container for 30 sec to warm the sauce.
In a cast iron skillet pan over medium heat, add 1-2 tbsp olive oil. Once it begins to shimmer, place 3-4 fillets and let cook undisturbed for about 5 minutes, or until the salmon is cooked halfway up the fillet (you will see as it rises up the salmon fillet - there will be a line where it's still raw). Then flip and cook the remaining 4-5 minutes or until thoroughly cooked through.
When the fillets are cooked through, transfer to a plate and spoon on the warmed sauce over each salmon fillet then garnish with some fresh parsley.

Notes

STORAGE: Store leftovers in an airtight food container for up to 2-3 days and reheat in the microwave until warm throughout.

Briam (Greek Roasted Vegetables)

carinakyriacos — Sun, 17 Jul 2022 15:12:26 +0000

This post may contain affiliate links. Please read my disclosure policy.

Looking for that perfect summer dish that is loaded with fresh seasonal veggies? This easy to make Briam dish is perfect for those nice summer night dinners on the patio. BONUS: You get to use all those extra veggies that you have growing in your garden. Drizzle on some greek olive oil with oregano, rosemary, and parsley and you have an amazing low carb dinner. Skip the feta and it’s Vegan friendly!

Here’s what you’ll need.

Zucchini [2] · Yellow Squash [2] · Gold Potatoes [3] · Fire-Roasted Diced Totamoes [28oz can] · 4 Cloves of Garlic [minced] · Medium Red Onion · Dried Oregano · Dried Rosemary · Fresh Chopped Parsley · Olive Oil · Salt + Pepper · Feta Cheese [not pictured]

Fire-roasted tomatoes are a MUST! They bring so much flavor to this dish.

Can’t find any fire-roasted tomatoes? Don’t worry! You can make your own!

Just take around 2 lbs of halved tomatoes and place them on a baking sheet and broil in the oven for 3-5 minutes or until the skins are wrinkled and charred, but not burnt. Dice them up and you’re good to go.

If using a can, make sure to reserve 1/4 cup and drain the rest of the juices to prevent excess liquid during cooking.

Arrange the vegetables in a casserole dish over half of the drained fire-roasted tomatoes. Top with the remaining tomatoes and cover.

Fill the casserole dish with half the drained fire-roasted tomatoes spread around. You can arrange the sliced veggies vertically in rows [pictured on left] or horizontally laying flat in a 9x13 casserole dish and top with remaining tomatoes and 1/4 cup reserved juice. I used a dish that has a lid, but you can use aluminum foil to cover the top to prevent burning the vegetables during cooking. Make sure to tent the foil a bit to avoid touching the veggies.

Got picky eaters? I promise this dish will please them. My kids loved it, and they are the pickiest of eaters when it comes to their veggies. The veggies are so tender and flavorful from the savory fire-roasted tomatoes that they won’t fight you on it.

Want to add in some protein? Grab some chicken thighs and season with olive oil, oregano, rosemary, and garlic, and roast them in the oven while cooking for the last 30 minutes. It’s the perfect pair for this dish.

Have some leftovers? Store it in an air-tight food container and store it in the fridge. Reheat in the oven at medium heat until warm throughout. This dish is great for making the night before and reheating the next day when you want it fresh out of the oven. Just add in the feta the day you reheat it rather than when cooking it ahead of time.

Briam (Greek Roasted Vegetables)

Looking for that perfect summer dish that is loaded with fresh seasonal veggies? This easy to make Briam dish is perfect for those nice summer night dinners on the patio. Drizzle on some greek olive oil with oregano, rosemary, and parsley and you have an amazing low carb dinner. Skip the feta and it's Vegan friendly!

Course Main Course

Cuisine Mediterranean

Keyword feta, fire-roasted tomatoes, olive oil, oregano, potatoes, roasted vegetables, rosemary, vegetarian, yellow squash, zucchini

Prep Time 15

Cook Time 1 20

Servings people

Equipment

Cassserole Dish or Dutch Oven With a lid or tent with aluminum foil

Ingredients

2 zucchini cut into 1/4 inch slices
2 yellow squash cut into 1/4 inch slices
3 gold potatoes cut into 1/4 inch slices
1 medium red onion cut into 1/4 inch slices
28 oz can of Fire-Roasted Dices Tomatoes you can also use crushed, drained + reserve 1/4 juice for later
4 cloves garlic minced
3 tbsp extra virgin olive oil greek is preferred
2 tsp dried oregano
1 tsp dried rosemary
½ cup fresh parsley chopped
¼ tsp Salt + Pepper
2 tbsp greek feta cheese crumbled (optional)

Instructions

Cut Zucchini, Squash, Red Onion and Potatoes into 1/4 inch slices and place in a large bowl to season.
Add 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp dried rosemary, 1/2 cup chopped fresh parsley, 1/4 tsp each of salt + pepper, and 4 cloves of garlic minced. Mix to evenly coat each vegetable slice. Make sure to pull apart any that may have stuck together.
In a casserole dish or dutch oven, coat the bottom with half of the drained fire-roasted tomatoes. Arrange the vegetables in a casserole dish and top with the remaining tomatoes and cover. You can use aluminum foil to tent over the vegetables.
Cook for 45 minutes. Remove cover and top with 2 tbsp crumbled feta cheese. Cook uncovered for another 30-35 minutes. You can omit this step if you want to make it Vegan friendly.

olive oil – The Salty Nerve

Olive Oil Fries

Olive Oil Fries

Equipment

Ingredients

Instructions

Nutrition

Ginger Garlic Salmon

Ginger Garlic Salmon

Equipment

Ingredients

For the Marinade + Sauce

Instructions

Notes

Briam (Greek Roasted Vegetables)

Cut Zucchini, Squash, Red Onion and Potatoes into 1/4 inch slices.

Season the vegetables in a large bowl.

Arrange the vegetables in a casserole dish over half of the drained fire-roasted tomatoes. Top with the remaining tomatoes and cover.

Cook for 45 minutes. Remove cover and top with 2 tbsp crumbled feta cheese. Cook uncovered for another 30-35 minutes.

Briam (Greek Roasted Vegetables)

Equipment

Ingredients

Instructions