Grilled Lemon Salmon Kebabs

No better way to start off the week than with a healthy dinner recipe! My love for salmon knows no bounds and I'm always looking for fresh and new ways to prepare it. I LOVE grilling it in the Summer and getting that smokey grill flavor. Kebabs have been having a moment at our house, too. It's so easy to chop up a bunch of fresh ingredients, put them on a stick and throw it all on the grill. A one step meal that's delicous, healthy and doesn't take much prep time. 

These salmon kebabs are going straight to the top of my Summer favorites list. The flavor on the fish was INSANE from the grill as well as each piece being sandwiched between fresh lemon slices. Something about fish and lemon ALWAYS does it for me. I could be happy eating this as a meal every night this Summer. 

I found this recipe via Skinny Taste awhile ago and have been itching to make it. Also, how beautiful does the raw salmon and bright yellow lemon slices photograph!? These tasted as good as they looked. I tweaked the seasonings here a little and came up with my own spice rub for the salmon that was just perfect. It may sound strange, but don't forget to eat the lemons! This might be the best part of the meal.

I just can't stop thinking about these kebabs.

Lemon Salmon Kebabs

2 Tbsp. chopped fresh oregano
1/4 tsp. crushed red pepper flakes
1/2 tsp. garlic powder
1 tsp. kosher salt
fresh cracked pepper
1 lb. boneless skinless wild salmon
2 lemons, thinly sliced
4-8 bamboo skewers 
Olive oil

Soak bamboo skewers in water for at least 30 minutes before prepping your kebabs. I was able to fit all of my lemon and fish onto 4 skewers, and had them all pretty full. If you are serving more people, divide the fish and lemons amongst 8 skewers. 

In a small bowl, combine oregano, crushed red pepper, garlic powder, kosher salt and cracked pepper.

Cut salmon into 1 inch chunks. Beginning and ending with the salmon, thread salmon and folded lemon slices onto the skewers. Sprinkle evenly with the spice rub and add a little bit more salt and pepper on top as well. Drizzle with olive oil. 

If doing these on an outside grill, grill on medium-high heat for about 8-10 minutes, until fish is fully cooked through. Make sure you turn the skewers often. For a grill pan, grill on medium high heat, turning often and cooking until the fish is cooked through, about 10-12 minutes. 

Lemon Thyme French 75

Coming in hot today with a cocktail recipe for your weekend happy hours this Mother's Day weekend. It's only Thursday so I'm giving you a quick minute to gather your ingredients and get to work! 

Cocktails have been my go to happy hour choice lately. I love to sip on something while I'm cooking dinner for my family or when Mark and I are sitting outside at the end of the day. I've been playing around with different mixers and liquors and I've decided to experiment more this Summer. Mixing flavors is fun and cocktail making, I've realized, is a bit of an art.

I'm obsessed with this drink and have my sister and future brother in law to thank for it. It's fresh, slightly bubbly and light for the warm Summer days ahead. This lemon thyme simple syrup is going to have a permanent spot in my fridge this Summer as I've been adding it to all kinds of things. It's especially delicious with Tito's Vodka and a splash of cucumber spindrift. Back to these French 75s though... they're just so good. I think what I love most about this cocktail is that it can take you from brunch to lunch to happy hour- seriously delicious and appropriate at any time of day! Lemon, thyme, gin and bubbles. You know you want it. 

Lemon Thyme French 75

2 oz. gin
1.5 oz. champagne or prosecco
1 oz. lemon thyme simple syrup (recipe below)
sprig of fresh thyme

Mix the gin and simple syrup with ice and strain into your serving glass. To with chilled champagne/prosecco and garnish with a fresh sprig of thyme.

Lemon Thyme Simple Syrup

1 cup cugar
1 cup water
1/2 cup fresh lemon juice
1/3 cup fresh thyme

Combine sugar and water in a pot and bring to a simmer until the sugar dissolves. Add the lemon juice but do not let it come back to a simmer. Turn off the heat and add the thyme, letting it steep in the syrup until it reaches room temperature. Strain into a clean bottle and store in the fridge for up to two weeks.

Lemon Garlic Salmon

This is the easssiesttttt and also my favorite way to make Salmon. It takes literally no time at all and comes out of the oven perfectly every single time. There's something so satisfying to me about only using a few ingredients. Gourmet cooking at home doesn't need to be complicated! Salmon is a food that my body craves and I start to go a little crazy if we haven't had it in a couple of weeks. It's one of those things that just makes me feel healthy and good after I eat it. Bonus points because, call me crazy, but I always swear it gives my skin a little extra glow. 

I kept it simple on Monday night and paired our salmon with sauteed broccoli rabe. Broccoli rabe has become one of our favorite greens. The bitterness isn't for everyone, but we honestly love it. You can blanche it in water for a minute or two prior to sauteing, as this takes out a little bit of the bitter taste. I have done this before but I usually just wash, chop and cook! 

And as pesky as that salmon skin is...I find that the skin on salmon has better flavor.

Enjoy!

Lemon Garlic Salmon

1 lb. wild salmon
2-3 cloves garlic, minced
1 lemon, sliced
a few thin slices of unsalted butter
salt and pepper

Preheat oven to 350 degrees. Prepare a baking sheet with tin foil or parchment paper.

Top Salmon fillet evenly with garlic. Season with salt and pepper and place a few thin slices of butter on top. Finish with lemon slices lined up on the fillet. Bake for 20-25 minutes, until salmon is cooked through and flakes easily. You will need more or less time, depending on how thick your fish is. 

Lemon Ricotta Almond Cake

I enjoy baking but I LOVE cooking. Baking always seems to get a bit tricky and if you aren't paying close attention and making precise measurements, you could end up with a complete disaster. When I cook, I do my thing, I let my mind wander and most of the time I don't even closely follow the recipe. Cooking is my therapy and I love spending time in the kitchen.

This Lemon Almond Ricotta cake though...I loved making it! It came together seamlessly, the recipe was easy to follow and the end result was incredible. A friend made this cake for my birthday last year and I knew it would be the perfect end to our Easter meal. It might even be my new favorite Springtime dessert! Lemon and almond go together like a dream and the ricotta creates such a nice balance. Using almond meal instead of flour gives this cake a unique texture that I love. Our Easter meal was complete when we finished with a delicious slice of this gem of a cake.

Lemon Ricotta Almond Cake

recipe from Honey and Figs

1/2 cup unsalted butter, softened

2 cups powdered sugar

2 vanilla beans or vanilla bean paste equivalent amount

zest from 2 lemons

4 eggs, separated and at room temperature

2.5 cups almond meal

10.5 oz. ricotta cheese. 

almond flakes

Freeze whisk attachment and mixing bowl.

Heat oven to 400 degrees. Line a 20 cm. round springform pan with parchment paper and set aside. 

Beat softened butter, 1 cup of the powdered sugar, vanilla bean paste and lemon zest in the bowl of an electric mixer until creamy and pale, about 5-6 minutes. Add egg yolks, one at a time, mixing after each addition. Add almond meal and beat on medium to combine. Gently fold in the ricotta cheese. 

Remove bowl and whisk from the freezer and beat egg whites and the remaining powdered sugar (1 cup) until soft peaks form. This took me 8-10 minutes. Fold stiff egg whites into the cake batter and gently combine. 

Pour mixture into cake pan and sprinkle with almond flakes. Bake for 20-25 minutes and then cover with tin foil. Bake for another 15-20 minutes, or until cake is done, the top is slightly browned and the edges are starting to pull away from the sides of the pan. 

Let the cake cool for 20 minutes before removing from the springform pan. Dust with additional powdered sugar before serving.

Skinny Lemon Bites

I just can't quit with the snack bites. The possibilities are endless with these bite sized treats and I find that they are the perfect snack to have around for a quick energy boost during the day or to curb a sweet tooth at night after dinner.

These skinny lemon bites are perfect for Spring! I love the light, bright flavor of lemon- especially in the warmer months! With only four ingredients, you can whip these up in no time. I doubled the original recipe and added lemon zest for even more lemon flavor. I have been storing these in the freezer and they taste like lemon sugar cookie dough! The perfect healthy springtime treat! We can't get enough.

Skinny Lemon Bites
recipe adapted from House of Yumm

1 cup raw unsalted cashews
1/2 cup old fashioned oats
1 tsp. lemon zest
2.5 Tbsp. honey 
1/4 tsp. pure lemon extract

Place cashews, oats and lemon zest in a food processor. Pulse until there are no large pieces left. Add the honey and lemon extract and pulse until combined. Scoop out the mixture with a teaspoon and form into small balls. Chill in refrigerator or freezer and enjoy!

Lemon Ricotta Pancakes

We are in the middle of #snOMG, day 3, here in Charlotte and there are big, fat, beautiful flakes falling from the sky. I am a lover of the snow and have enjoyed a couple of days being snowed in with my little family. Wrigley romps around the backyard like a circus animal and Will just doesn't know what to think of it. I'm pretty sure he prefers to watch the flakes fall from his window.

Every snow day should include comfy clothes, Christmas movies and a delicious breakfast for fuel to play in the snow! My mom used to make us Ebelskivers every snow day and it was a treat we all looked forward to! I have yet to master these tiny filled pancakes and I need to try soon. And I'm fairly certain they would never be as good as my mom's. But since I'm not brave enough to attempt these yet, I have another snow day breakfast for you. 

These Lemon Ricotta Pancakes are the fluffiest pancakes in all the land. This recipe is straight from Williams-Sonoma and has become my go-to recipe for pancakes. Lemon zest and ricotta make for a rare pancake bite! They are extra tasty topped with fresh blueberries! 

Lemon-Ricotta Pancakes
recipe from Williams-Sonoma

1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
Zest and juice of 1 lemon
1.5 cups cake flour
1 Tbsp. baking powder
1/4 tsp. salt

In a large bowl, whisk together ricotta, milk, egg yolks, sugar, lemon zest and lemon juice until smooth. In another bowl, sift together the flour, baking powder and 1/8 tsp. of salt. Combine the flour mixture with the ricotta mixture and stir with a wooden spoon until just combined.

In the bowl of an electric mixer, whisk the egg whites and add the remaining 1/8 tsp. salt. Continue to whisk until soft peaks form. Using a spatula, fold in 1/3 of the egg whites into the pancake batter, then gently fold in the remaining whites. 

Preheat a griddle over medium heat. Using a 1/3 cup measuring cup for each pancake, pour the batter onto the griddle. Cook until bubbles form on the top and the bottom starts to become golden, about 2-3 minutes. Flip and cook on the other side for another minute. Serve with real maple syrup and fresh berries. 

Lemon Basil Cookies

Last night I enjoyed a lovely evening with some of my best friends. Sometimes, there is nothing better than a girls night to renew and refresh your spirit! I have missed these girls so much and nights like these are one of the many reasons why my heart is so happy to be back in The Queen City. 

A girls dinner always calls for dessert and I was happy to whip something up to enjoy after our wine, appetizers and Meredith's incredible Autumn chopped salad! I knew that I wanted to make something light and refreshing so I started with a little lemon. I made a homemade lemon sorbetto but wanted something else to go with it. I spotted a fresh bunch of basil that had been sitting in my fridge neglected for a few days and then a lightbulb went off. I grabbed some more lemons, browsed a few recipes and my lemon basil cookies were born! They are soft and slightly chewy with bright citrus notes and hint of basil. The flavors are light and yield a creation barely sweet enough to even be considered a cookie. A perfect pairing to the lemon sorbetto and a sweet ending to a wonderful night, if I do say so myself.

Lemon Basil Cookies

2 cups flour
1 1/4 tsp. baking powder
4 Tbsp. butter, room temperature
1 1/4powdered sugar, plus more for rolling cookies prior to baking
1/4 cup lemon juice (about 1.5 lemons, juiced)
Zest of one lemon
1/2 cup fresh basil leaves, very finely chopped
3 egg whites

In a medium bowl, whisk together flour and baking soda. Set aside.

In the bowl of an electric mixer, mix together butter and powdered sugar until mixture is creamy. Add lemon juice, lemon zest, and basil. Mix until just incorporated.

While mixing on medium speed, slowly add flour and baking soda mixture to the mixing bowl. The cookie dough will be crumbly- that's okay!

In a separate bowl, whisk egg whites until light and fluffy. Gently fold egg whites into cookie dough, this will moisten the dough. Form the dough into a ball and refrigerate for an hour or stick in the freezer for 15 minutes.

Preheat oven to 325 degrees.

Using a regular sized spoon, scoop out dough and roll into a ball. Roll each ball in powdered sugar and flatten with your hands. 

Place cookies on a greased baking sheet or parchment paper. Bake 11-13 minutes. Serve with an additional dusting of powdered sugar and lemon zest if desired.

Lemony Shrimp with Broccoli and Peas

Fresh and fast are the two key words that need to be emphasized with this recipe. If we were going to add a third word, beginning with the letter F, I would add FANTASTIC. This was delicious enough for Sunday night dinner, but so easy that it will be making its way into our weeknight dinner rotation. The flavors are so bright and happy. The best part about this is you could really play around with the foundation of the recipe and make it your own. Next time, I'll add even more fresh veggies like asparagus and bell peppers, and maybe even a splash of white wine. I always keep a bag or two of frozen shrimp in our freezer. It's so easy to thaw using warm water and they are peeled and ready in no time. If Shrimp and veggies don't sound like they fill you up, trust me when I say that even Mark was full after eating this. Shrimp is surprisingly filling. And if you still aren't convinced, I'm sure this would be delightful served over quinoa or whole grain cous cous.

Lemony Shrimp with Broccoli and Peas

recipe adapted from Martha Stewart

4 Tbsp. butter (I used half butter, half olive oil)

2-4 cloves of garlic, minced

1 large shallot, thinly sliced

1 Tbsp. grated lemon zest plus 5-6 Tbsp. fresh lemon juice

1 lb. fresh broccoli, cut into small florets

1 lb. shrimp, peeled and deveined
2 cups frozen peas (or one 10 oz. bag)

In a large skillet with a lid, melt 2 Tbsp. of the butter over medium heat. Add garlic and scallions and saute until fragrant, about 2 minutes. Add broccoli, lemon zest, 1/2 cup water and season with salt a pepper. Toss together and cover until broccoli is steamed and bright green, around 3-4 minutes.

Add shrimp and peas, cover and cook, tossing occasionally, until shrimp is pink.

Add lemon juice, some olive oil and more salt and pepper if needed. Toss and serve.

I have an exciting giveaway tomorrow that you won't want to miss out on! For a sneak peak at what's going to be featured, pop on over to my friend Pam's blog, Our Love Nest to see what's in store!