A Side of Salmon - Newlyfed! Episode 14

**The Ultimate Gift for Your Husband: A Delicious and Creative Treat**

Why settle for an ordinary gift when you can make something truly special and delicious for your husband? This article will guide you through a fun and creative process of making a unique treat that's sure to impress.

Our idea was born from the simple yet brilliant concept of combining pistachios with gluten-free crackers, creating a tasty snack that's perfect for munching on. We decided to take it to the next level by adding some extra flair, including smashing the nuts and using oven-safe containers. This approach allows us to create a beautiful presentation while still enjoying our tasty treat.

We started by measuring out equal parts of pistachios and gluten-free crackers into a Ziploc bag. To add some crunch to our snack, we smashed the nuts until they were nice and fine. Then, we poured them into an oven-safe container and added a layer of crackers on top. The ratio was simple: half of the bag of pistachios and half of the bag of crackers. This ensured that every bite would be perfectly balanced, with just the right amount of crunch from the nuts.

To take our snack to the next level, we decided to add some flair by using a special tool – onion goggles! Okay, maybe not that serious, but we do love talking about gadgets and tools that make cooking easier. Our favorite gadget is actually one of your own, and we're excited to share it with you.

Now, let's talk about the importance of freezing nuts. When storing nuts, it's essential to keep them fresh and prevent rancidity. One simple trick is to freeze them. This ensures that they stay crunchy and delicious for a longer period. We love using this tip because it means we can enjoy our snack whenever we want.

One of the things I love about making this treat is watching the colors combine. The pistachios add a beautiful green hue, while the crackers provide a crispy white base. When you mix them together, it's like creating a work of art on your plate – or in this case, in our oven-safe container!

When preparing to bake, I love using my favorite onion goggles (just kidding!) to make sure everything is perfectly cooked. We're taking our salmon out of the oven now, and it looks stunning! The crust on the outside adds a delightful flavor and texture contrast to the soft fish inside.

One thing that's amazing about this recipe is how the flavors come together. Our honey mustard glaze really makes the dish shine. I have to admit, I'm not typically a fan of fish, but when done right, it can be truly delicious. The key is allowing everything to come to room temperature before baking, which helps prevent any uneven cooking or tough textures.

As we sit down to enjoy our finished treat, let's take a moment to appreciate the beauty of simplicity. Sometimes, the simplest ideas are the most rewarding. This snack may seem like just an ordinary treat at first glance, but when made with love and care, it becomes something truly special.

"WEBVTTKind: captionsLanguage: enhi everyone and welcome to newly fed okay welcome to newly F welcome back to newly fed I'm riy kimman and I'm red Jaffa and we're here to teach you all the basics to help you be comfortable in your own kitchen today is my least favorite episode we will be doing we will be learning how to make fish all different kinds you know what hopefully by the end of today you might be singing a different song I don't think so I'm slightly holding my nose but you know we can give a crack at it okay well let's give a crack on it here we go the first thing that we're going to do is we're going to start off with salmon I think salmon is probably one of the most popular pieces of fish um it presents beautifully It's relatively light so you ready to start working okay let's get fishy I'm getting corny from the get-go so the first thing that we're going to do is because we're working with a side of salmon um you can use it as filet when they're sliced you can use it Believe It or Not skin I always think it's pretty this way like whenever I go to a shower or things they always have this like like um what are those nuts that you open pistachios always have pistachios all over crusting and she keeps tell she nous you are it's pretty I wouldn't need it but it's pretty I agree with you so you are so right Rama that a side of salmon just presents so beautifully so let's get cooking the first thing we're going to do is I'm going to trim this up a little bit because we do have extras all you need is a sharp knife to be able to achieve this I'm literally just going to try to get this off and actually I think I'm going to get my shears ready yeah riffy you always have these weird Gadgets in your kitchen what is this well that's actually not weird it is actually a kitchen share these are great if you want to trim your fresh herbs that's what I love that it's just so Universal you can do whatever you want it absolutely so I just trimmed it a little bit to make it look really really nice now the most important thing about salmon and this is something does it need a massage like kale that was actually really good you know what it doesn't need the massage but it does need tender loving care it does need TLC oh yeah yeah yeah but what I like to do this is why you're the food and I'm the clothes so what we're going to do is we're going to start off anytime you're dealing with a piece of fish do not run it under water you don't want to get your piece of fish soggy so you want to start off by actually do you see the liquid that's releasing just from standing okay once we clean it I'm going to discard it because I keep telling you and I hope it's not not ad nauseum that I love to layer my flavors even if I'm going to put a different sauce so to speak or flavoring on top I like to start off no matter what whether it's just kosher salt and pepper you can be that type of a g and it'll be great you know what I like just plain old any seasoning could work I mean it's got to make sense so you can do oh I want to do it oh yes hello that's what I'm here for absolutely so it just shake shake yes so now we're showing you that this can actually just be used as a light season there you go okay check me out I'm a season check you out you are a seasoned cook by the way there you go excellent now what I would like to just say is before we put this down I did actually spray the pan with Pam I like to make sure that it's greased because this way after you finish cooking it'll be easier for you to release it and transfer it to a serving tray so that being said this can sit here while we prepare our sauce I'm going to actually grab a small bowl and we're going to actually make a honey mustard marinade that we're going to put on top and as it sits it's going to actually just seep in and what we're going to do is equal parts of honey and mustard okay so so you can eyeball it and you can do this with any mustard of your choice if your choice is spicy brown mustard if your choice is regular yellow prepared mustard or even like a Country blend that has the mustard seeds inside or all of them will yield the same results let's do equal amounts honey is my favorite like I'm so tempted to Li the bowl right now but we're on camera so I won't tell anyone will you tell anyone okay I'm mixing my mustard and my honey and now what do I'm doing let's top it off with a little bit of lemon juice you know how crazy I am about fresh lemons so let's do it all righty I would say let's only do 1/ half of a lemon because we want to just keep our ratios proper and go for it okay watch the work out for the day the backsplash oh boy you are a hereby W official juicer that was great okay okie dokie now mix it yeah and once we mix it if you're sensory you might want to just dig in with your hands or you can use a brush or you can the spoon and let's spoon it on a Seasoned Chef is always going to taste as they go I'm just going to dip in and make sure that we have a good ratio Perfection yeah this is perfection okay so I'm pouring it right on over so what I would do is I would spoon it okay it doesn't have to be overly dressed just spoon it over and we're going to smear and make sure that we get the entire I'm going to take out the second one I think that that's getting in the way let's try to I'm not going to lie it looks so good for the girl now try not to get a lot on the side because that is actually going to end up baking and making it a little bit more difficult for us to remove it once we're done with the baking gotcha sorry I'm a little messy are you're doing great messy in the kitchen with ra no I like that the truth is I think all good chefs that that can be judged by the messes they make really yeah the clean up always happens off camera just saying lucky for me Mikey loves to wash dishes are you I promise you where did you find this guy she went all the way to England to the UK to find this fine fella I'm not even joking could you imagine it's great cuz I love to make messes and he likes clean it and we don't have to use the whole marinade that's you know what don't put it back in because we don't want to cross contaminate you can always use that and drizzle on top when we're done but this was actually great let's just take a piece of paper towel and clean around the side so it doesn't burn while it's baking let me get that and you know what I'm thinking Rama because of your request and we know that you love it I think we're going to go in for a pistachio crusting no yeah what do you think we have a oven preheating to 400 so I think we're going to grab some pistachios crush them top it what's great is you can actually do either a straight up pistachio topping or we can do half and half with like seasoned breadcrumbs with the pistachios and is like delicious so we're going to go in for that all right so we have our oven is preheated to 400 we have our side of salmon set and ready to go I love to let it sit for about 10 minutes um but I actually had this like great idea as we were sitting and working you told me that Mikey is gluten-free you told me that you love pistachios really we could bake it as is just pop it in and let it go but I had this awesome idea I said you know what why not really make your husin happy so what we're going to do is we're going to do equal parts of pistachios and a gluten-free check it out check it outakes what we don't do for our men oh my gosh okay so let's measure out equal parts into a Ziploc bag we're going to smash it and then we're going to top it okay yep oh there you go all righty put this down over here you can do I you know what you hold it yeah a/4 of a cup of each will be fine to cover this side so half of this about a quarter yeah whatever it's fine and if you have extras you know you can always put them in the freezer for the next time there you go my pleas yes come on fresh fresh so good you put them in the freezer absolutely what a great what a great tip okay whenever you have your nuts and you don't want them to go rancid freeze them all righty pink o crumbs here we go yeah pour it in we're going to do that and I'll get rid of this in the time okay you're good you're good you're good enough yep do I get the smash now sweetheart absolutely if you thought I was not giving you that pleasure there you go oh look at this tool you go only people like riffy climate have such things in their no I think my favorite Gadget of yours honestly is those onion goggles oh yes okay I think that's going to have to be part of the registry I'm going to make sure it goes into the ver package there you go watch your fingers please don't want to have any accidents you know I'm prone to accidents not at all you're doing great watch me get my own finger like no no no okay perfect right great let's go right on top yep with cleaned hands there we go okay here we go pistachio Pinko I love that just tell me who God I can't believe I'm making this because I always see it at showers and I'm like wo fancy you like that it's pretty like you know it's like a it's a nice thing on the table even if people don't eat it I I do find that it goes really nicely all righty we got our pistachio going oh gorgeous are we putting oven into the oven check out my salmon everybody before it goes in it's see that you see that people of the studio people watching it home check out my salmon look at that handiwork our sheep pan is in the oven our s of salmon is going to go for 30 minutes when we're working with salmon filet we're going to make sure it goes on the sheep pan as well but we want to separate our pieces because if if they're crowded you're going to end up with raw centers which is really not very cool so we make sure it's separated same 400 hit it for 17 minutes all right you taught me about sticking a fork in to check if a potato is ready or not like to know if the temperature is good is it the same thing with samon do you stick a fork and then like it's ready you're such a Sharpie yes that a perfect way for you to check it out if you put your fork in very gently and kind of move the layers away you can look down and see if it's completely pink you'll see it's flaky you're good but obviously you don't want to mess up the beauty of your splice but you just kind of move it and then hashem's wondrous ways if you let it go back you lift it out it seals back together and Perfection we just took our salmon out you did so well let's check it out and let see it looks beautiful I just have to say and now I see what you same with the sauce on the outside cuz I have a little bit of like I left a little yeah but I'm ready to dig in are you okay absolutely you are such a Cham first of all do you see how beautiful our color is and it went straight through which is what we want all right ready ready so note the difference in the size of our portions I'm going to enjoy the entire bite just saying M fantastic you don't have to give me the Fantastic okay I'm just not a fish lover but it's really good but I have to tell you did you tast tachio fastic I taste how soft the fish is and did you see how fantastic our honey mustard was I really like the crusting and I'm telling you the softness came from us allowing everything to come to room temperature and the flavor is going through trust me it would have been a fishier taste if we didn't do what we did delicious I'm proud of us go us absolutelyhi everyone and welcome to newly fed okay welcome to newly F welcome back to newly fed I'm riy kimman and I'm red Jaffa and we're here to teach you all the basics to help you be comfortable in your own kitchen today is my least favorite episode we will be doing we will be learning how to make fish all different kinds you know what hopefully by the end of today you might be singing a different song I don't think so I'm slightly holding my nose but you know we can give a crack at it okay well let's give a crack on it here we go the first thing that we're going to do is we're going to start off with salmon I think salmon is probably one of the most popular pieces of fish um it presents beautifully It's relatively light so you ready to start working okay let's get fishy I'm getting corny from the get-go so the first thing that we're going to do is because we're working with a side of salmon um you can use it as filet when they're sliced you can use it Believe It or Not skin I always think it's pretty this way like whenever I go to a shower or things they always have this like like um what are those nuts that you open pistachios always have pistachios all over crusting and she keeps tell she nous you are it's pretty I wouldn't need it but it's pretty I agree with you so you are so right Rama that a side of salmon just presents so beautifully so let's get cooking the first thing we're going to do is I'm going to trim this up a little bit because we do have extras all you need is a sharp knife to be able to achieve this I'm literally just going to try to get this off and actually I think I'm going to get my shears ready yeah riffy you always have these weird Gadgets in your kitchen what is this well that's actually not weird it is actually a kitchen share these are great if you want to trim your fresh herbs that's what I love that it's just so Universal you can do whatever you want it absolutely so I just trimmed it a little bit to make it look really really nice now the most important thing about salmon and this is something does it need a massage like kale that was actually really good you know what it doesn't need the massage but it does need tender loving care it does need TLC oh yeah yeah yeah but what I like to do this is why you're the food and I'm the clothes so what we're going to do is we're going to start off anytime you're dealing with a piece of fish do not run it under water you don't want to get your piece of fish soggy so you want to start off by actually do you see the liquid that's releasing just from standing okay once we clean it I'm going to discard it because I keep telling you and I hope it's not not ad nauseum that I love to layer my flavors even if I'm going to put a different sauce so to speak or flavoring on top I like to start off no matter what whether it's just kosher salt and pepper you can be that type of a g and it'll be great you know what I like just plain old any seasoning could work I mean it's got to make sense so you can do oh I want to do it oh yes hello that's what I'm here for absolutely so it just shake shake yes so now we're showing you that this can actually just be used as a light season there you go okay check me out I'm a season check you out you are a seasoned cook by the way there you go excellent now what I would like to just say is before we put this down I did actually spray the pan with Pam I like to make sure that it's greased because this way after you finish cooking it'll be easier for you to release it and transfer it to a serving tray so that being said this can sit here while we prepare our sauce I'm going to actually grab a small bowl and we're going to actually make a honey mustard marinade that we're going to put on top and as it sits it's going to actually just seep in and what we're going to do is equal parts of honey and mustard okay so so you can eyeball it and you can do this with any mustard of your choice if your choice is spicy brown mustard if your choice is regular yellow prepared mustard or even like a Country blend that has the mustard seeds inside or all of them will yield the same results let's do equal amounts honey is my favorite like I'm so tempted to Li the bowl right now but we're on camera so I won't tell anyone will you tell anyone okay I'm mixing my mustard and my honey and now what do I'm doing let's top it off with a little bit of lemon juice you know how crazy I am about fresh lemons so let's do it all righty I would say let's only do 1/ half of a lemon because we want to just keep our ratios proper and go for it okay watch the work out for the day the backsplash oh boy you are a hereby W official juicer that was great okay okie dokie now mix it yeah and once we mix it if you're sensory you might want to just dig in with your hands or you can use a brush or you can the spoon and let's spoon it on a Seasoned Chef is always going to taste as they go I'm just going to dip in and make sure that we have a good ratio Perfection yeah this is perfection okay so I'm pouring it right on over so what I would do is I would spoon it okay it doesn't have to be overly dressed just spoon it over and we're going to smear and make sure that we get the entire I'm going to take out the second one I think that that's getting in the way let's try to I'm not going to lie it looks so good for the girl now try not to get a lot on the side because that is actually going to end up baking and making it a little bit more difficult for us to remove it once we're done with the baking gotcha sorry I'm a little messy are you're doing great messy in the kitchen with ra no I like that the truth is I think all good chefs that that can be judged by the messes they make really yeah the clean up always happens off camera just saying lucky for me Mikey loves to wash dishes are you I promise you where did you find this guy she went all the way to England to the UK to find this fine fella I'm not even joking could you imagine it's great cuz I love to make messes and he likes clean it and we don't have to use the whole marinade that's you know what don't put it back in because we don't want to cross contaminate you can always use that and drizzle on top when we're done but this was actually great let's just take a piece of paper towel and clean around the side so it doesn't burn while it's baking let me get that and you know what I'm thinking Rama because of your request and we know that you love it I think we're going to go in for a pistachio crusting no yeah what do you think we have a oven preheating to 400 so I think we're going to grab some pistachios crush them top it what's great is you can actually do either a straight up pistachio topping or we can do half and half with like seasoned breadcrumbs with the pistachios and is like delicious so we're going to go in for that all right so we have our oven is preheated to 400 we have our side of salmon set and ready to go I love to let it sit for about 10 minutes um but I actually had this like great idea as we were sitting and working you told me that Mikey is gluten-free you told me that you love pistachios really we could bake it as is just pop it in and let it go but I had this awesome idea I said you know what why not really make your husin happy so what we're going to do is we're going to do equal parts of pistachios and a gluten-free check it out check it outakes what we don't do for our men oh my gosh okay so let's measure out equal parts into a Ziploc bag we're going to smash it and then we're going to top it okay yep oh there you go all righty put this down over here you can do I you know what you hold it yeah a/4 of a cup of each will be fine to cover this side so half of this about a quarter yeah whatever it's fine and if you have extras you know you can always put them in the freezer for the next time there you go my pleas yes come on fresh fresh so good you put them in the freezer absolutely what a great what a great tip okay whenever you have your nuts and you don't want them to go rancid freeze them all righty pink o crumbs here we go yeah pour it in we're going to do that and I'll get rid of this in the time okay you're good you're good you're good enough yep do I get the smash now sweetheart absolutely if you thought I was not giving you that pleasure there you go oh look at this tool you go only people like riffy climate have such things in their no I think my favorite Gadget of yours honestly is those onion goggles oh yes okay I think that's going to have to be part of the registry I'm going to make sure it goes into the ver package there you go watch your fingers please don't want to have any accidents you know I'm prone to accidents not at all you're doing great watch me get my own finger like no no no okay perfect right great let's go right on top yep with cleaned hands there we go okay here we go pistachio Pinko I love that just tell me who God I can't believe I'm making this because I always see it at showers and I'm like wo fancy you like that it's pretty like you know it's like a it's a nice thing on the table even if people don't eat it I I do find that it goes really nicely all righty we got our pistachio going oh gorgeous are we putting oven into the oven check out my salmon everybody before it goes in it's see that you see that people of the studio people watching it home check out my salmon look at that handiwork our sheep pan is in the oven our s of salmon is going to go for 30 minutes when we're working with salmon filet we're going to make sure it goes on the sheep pan as well but we want to separate our pieces because if if they're crowded you're going to end up with raw centers which is really not very cool so we make sure it's separated same 400 hit it for 17 minutes all right you taught me about sticking a fork in to check if a potato is ready or not like to know if the temperature is good is it the same thing with samon do you stick a fork and then like it's ready you're such a Sharpie yes that a perfect way for you to check it out if you put your fork in very gently and kind of move the layers away you can look down and see if it's completely pink you'll see it's flaky you're good but obviously you don't want to mess up the beauty of your splice but you just kind of move it and then hashem's wondrous ways if you let it go back you lift it out it seals back together and Perfection we just took our salmon out you did so well let's check it out and let see it looks beautiful I just have to say and now I see what you same with the sauce on the outside cuz I have a little bit of like I left a little yeah but I'm ready to dig in are you okay absolutely you are such a Cham first of all do you see how beautiful our color is and it went straight through which is what we want all right ready ready so note the difference in the size of our portions I'm going to enjoy the entire bite just saying M fantastic you don't have to give me the Fantastic okay I'm just not a fish lover but it's really good but I have to tell you did you tast tachio fastic I taste how soft the fish is and did you see how fantastic our honey mustard was I really like the crusting and I'm telling you the softness came from us allowing everything to come to room temperature and the flavor is going through trust me it would have been a fishier taste if we didn't do what we did delicious I'm proud of us go us absolutely\n"