It’s recipes like this that get me excited about meal prepping. It’s exactly the thing I love eating for lunch, but it would be time consuming to make this every single day. Thankfully, the kale holds up well dressed for a few days!

You can even swap out some of the ingredients for ones you prefer more! I gave you a bunch of ideas below along with all my tips to help you nail this recipe on the first try!

What is Farro Salad?

Let's start with farro -- a type of wheat that is cultivated in the Mediterranean. It has a nutty, chewy bit similar to barley and is chock full of nutrients! I love adding it to salads to make them heartier and more filling.

This particular salad has kale, feta, a few vegetables, and tossed in an easy cilantro-lime dressing.

You can find farro in most grocery stores and if your grocery store has a big bulk section, chances are it's there, too. And you can also find farro online.

Why You'll Love This Farro Salad Recipe

• It’s a salad that’s hearty AND filling AND full of good-for-you ingredients.
• It’s a fab option for meal prep! Keeps in the fridge for a few days without getting slimy.
• Use it as a springboard to customize it how you like!

Best Farro Salad Recipe Ingredients

• Farro - a Mediterranean strain of wheat found in most grocery stores. If you can't find farro, you can swap it out for barley, wild rice, or quinoa to get that chewy texture.
• Kale - Curly kale or lacinato (dino) kale both work here. You can use pre-chopped kale if you don't mind bits of stems in your salad. If you want something lighter in flavor, use baby spinach or shredded Napa cabbage.
• Pumpkin seeds or pepitas
• Roasted red peppers - jarred is fine!
• Cherry tomatoes
• Feta cheese
• Fresh cilantro
• Limes
• Rice vinegar
• Salt, pepper, & a neutral tasting oil like avocado oil

How to make Farro Salad with Feta

1. Start cooking the farro. By the time you prep the rest of the ingredients it'll be finished! Farro cooks up similar to barley or rice. The ratio is 1 cup of farro to 3 cups of water. It simmers for about 15-20 minutes and then I strain off the remaining water.
2. Roast the corn under the broiler for about 8 minutes.
3. Strip the kale off the stems and slice it into thin strips. Rub it with a little lime juice and oil.
4. Buzz up the dressing ingredients and set aside.
5. When the farro is finished, add it to the bowl with the kale. Add the (cooled) roasted corn, chopped roasted red peppers and cherry tomatoes, pumpkin seeds, and feta.
6. Pour the dressing over the salad and toss well.
7. Serve!

Kale and Farro Salad Recipe Variations & Substitutions

Swap the grains: Use cooked barley, wild rice, or quinoa in place of the farro.

Use different veg: Add some cooked zucchini, cooked black beans, or some avocado in place of the ones in the recipe.

Don’t like kale? Use another type of hearty greens like Swiss chard, cabbage, or Napa cabbage. Using lettuce or spinach will make the salad wilt more quickly. You can definitely use them in this recipe, but know that it likely won’t be good as leftovers the next day.

Dress it differently: Use your favorite store-bought cilantro-based vinaigrette or another southwest/Mexican style dressing.

Best Ever Farro Salad recipe tips

• Cook the farro well. Make sure it's cooked all the way through so you don't end up with tough bits in your salad.
• Run some cold water over the cooked farro to help it cool faster before you add it to the salad. Make sure it's drained well, too.
• Rub the kale with lime and oil. This mellows out a lot of the bitterness in the greens. Don't skip this step!
• This salad can be prepped ahead of time. It's great at room temperature or even cold out of the fridge. And because the kale is a sturdy green it won't get slimy after you dress it.

What to Serve with Farro Salad

While this stands really well on its own as a vegetarian meal, feel free to serve it with some protein! Here are a few ideas:

• Herb Marinated Chicken
• Grilled Lemon Chicken
• Marinated Flank Steak Fajitas
• Instant Pot Shredded Beef
• Homemade Chorizo Recipe

How to Store Kale and Farro Salad Recipe

If you have leftovers or are making this salad a day ahead of time, store it in a lidded container, chilled for up to 5 days. After you pull it out of the fridge, you may need to add a little salt or lime juice to freshen it up.

Best Farro Salad Recipe FAQS

More Vegetarian Salad Recipes on Perry's Plate

Spring Mix Salad Recipe with Raspberry Vinaigrette

Cucumber Tomato Salad with Feta

Roasted Carrot and Chickpea Salad

Wild Rice Salad with Cucumber and Pesto

Syrian Salad with Za'atar Vinaigrette

Kale Quinoa Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Kale and Farro Salad Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

One of my favorite types of recipes to create are ones that are nutritious, also tasty. (Yes, it's possible.) It might seem like there's a lot going on here, but this farro salad can go from zero to in your face in under 30 minutes.

Print

Ingredients

For the salad:

Toggle ingredient group

• 1 cup uncooked farro grains
• 2 cups fresh or frozen corn kernels
• 1 small bunch kale, any type
• 3 limes
• 2 Tablespoons avocado oil
• 1 cup chopped roasted red peppers
• 1 cup chopped cherry tomatoes
• ⅓ cup pepitas
• ⅔ cup crumbled feta cheese
• ½ teaspoon sea salt

For the dressing:

Toggle ingredient group

• ½ bunch cilantro
• 2 Tablespoons rice vinegar
• 2 Tablespoons honey
• ½ teaspoon sea salt
• ¼ cup avocado oil

Instructions

1. In a medium saucepan add the farro grains and 3 cups of water. Bring to a boil, then reduce the heat to medium and simmer for 18-20 minutes or until the grains are tender. Strain and set aside.
2. Preheat the oven to high broil. Spread the corn kernels out on a small baking sheet drizzle with 1 Tablespoon of oil. Broil for about 8 minutes or until the corn is golden brown in spots. If you have fresh corn you may not need to broil it this long.
3. Remove the kale from their stems by pinching the bottom of the stem and running your pinched fingers up the stalk. Discard the stems and slice the leaves into narrow strips. Put the sliced kale into a large salad bowl. Drizzle 1 Tablespoon of oil and squeeze the juice from ½ a lime over the kale. Use your hands to massage the oil and lime juice into the kale for a minute or two. The kale should be more tender and darker green. Don't skip this step!
4. Prep the roasted red peppers and tomatoes and add them to the bowl with the kale. Along with the pepitas and feta cheese.
5. When the farro is finished, add the drained farro grains to the bowl as well.
6. Place all the dressing ingredients into a blender along with the juice from the rest of the limes (you should have about ¼ cup) and blend thoroughly. Pour the dressing over the salad and toss to coat evenly. Sprinkle ¼ teaspoon of the salt over the salad and mix again. Taste, and add a little more salt if you think it needs it.
7. Serve!

Notes

1. This salad is great freshly made! You can also store it chilled and eat it right out of the fridge. For best flavor eat it within about 5 days.

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• 
  Roland Foods Pearled Italian Farro, Specialty Imported Food, 47.9-Ounce Bag

Nutrition Information

Yield 8 Serving Size 1 cup
Amount Per Serving Calories 330Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 11mgSodium 389mgCarbohydrates 40gFiber 6gSugar 11gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Best Farro Salad Recipe with Feta appeared first on Perry's Plate.

Turkey Bowl Recipe

This one’s been a reader favorite for good reason. After nearly 20 years of feeding families (and winning over skeptics), I’ve learned that ground turkey just needs the right seasoning and a solid sear to become the star of the show. Serve it over rice, wrap it in lettuce, pile it on a salad—whatever your vibe, it works.

Quick, healthy, totally customizable, and way more exciting than your usual weeknight fallback. Make it once, and you’ll get why it’s on so many meal rotations and meal prep plans!

Ground Turkey Bowl Ingredients

• Avocado oil: I like the Chosen brand in the large bottles found at Costco.
• Ground turkey
• Middle Eastern Seasoning: This spice blend is quick to assemble with easy to find seasonings and breaths life into that ground turkey! It also makes a fantastic grill rub or marinade, so keep a jar handy in the cupboard.
• Cucumber
• Cherry tomatoes
• Feta cheese
• Steamed rice (Optional as the base): Jasmine rice is always my first choice for rice bowls since it’s fluffy and not as starchy as short-grained rice. You can also long-grain white rice or basmati rice. If you use brown rice or wild rice plan on some extra cook time for those because they take twice as long as white rice.
• Salad greens (Optional as the base)
• Lemons
• Olive oil
• Hummus
• Plain yogurt: Feel free to use full-fat or non-fat here. Both work well!

How to make Ground Turkey Bowls

1. Start cooking your rice, if you are using it as a base for your bowl.
2. Warm the avocado oil and cook the ground turkey until it is cooked through.
3. Then add the remaining avocado oil and seasoning. Continue to cook, breaking the turkey into small pieces, until it is very golden brown and crisped up.
4. Meanwhile, prep your bowl ingredients.
5. Assemble the bowls by scooping some rice or salad greens into a bowl. Top with a few spoonfuls of seasoned turkey, cucumbers, tomatoes, hummus, plain yogurt, and feta.
6. Squeeze lemon over the whole bowl and drizzle with extra-virgin olive oil or a spicy condiment.

Seasoning the Ground Turkey

My favorite seasoning blend for this particular recipe is my Middle Eastern Seasoning. It has a lot of herbs and a bit of curry. Steve said this turkey tasted a little like falafel -- to give you an idea of the flavor.

It doesn't have any unusual spices or herbs. It's heavy on the garlic powder, cumin, and dried parsley and all of the ingredients are easy to find in the grocery store. You can also use this seasoning in my Gyro-Inspired Shredded Beef!

My Greek Seasoning is also really good here as well as any other Middle Eastern-ish type of seasoning like Za'atar or the North African blend, Ras el Hanout.

Tips for how to cook Ground Turkey

Here are a few of my best tips on how to cook ground turkey so it actually tastes good.

Add moisture

If you're making turkey burgers or meatloaf,, add some shredded zucchini, shredded carrots, minced bell peppers, or another type of quick cooking vegetable to the ground meat. It will release some moisture as it cooks and a great way to keep those burgers moist.

Add fat

It seems counterintuitive to add fat to really lean ground turkey because the appeal of ground turkey is that it's an extremely lean protein.

Some say it's a healthier alternative to beef, but I'd rather define "healthy" according to the way meat is sourced. Grass-fed beef is far healthier than conventional red meat and poultry you find in the grocery store. I digress....

I'm not saying that you should go nuts here, but a little bit of fat will go a long way. Try adding a little peanut butter along with some Thai-inspired ingredients to your turkey burgers!

Add LOTS of flavor

Ground turkey has a very mild flavor (like chicken) and is an excellent blank slate for bold flavors. Use a heavy hand with that seasoning or other bold ingredients -- like soy sauce, chili powder, or worcestershire sauce.

How to serve a Turkey Bowl

One of my most favorite meals is my Gyro-Inspired Shredded Beef made into a bowl like this with Tzatziki sauce and Cucumber Tomato Salad with Feta. It's not a last-minute dinner you can make on the fly in 30-minutes. It's more like something that I'd cook for company and one of the most delicious meals that my family loves.

These easy turkey bowls are a shortcut version of this made with the same seasoning and most of the same components! It's literally one of the best ground turkey recipes I've ever had.

You can adapt this how you like to fit your taste or dietary preferences, but this is what I used:

• Steamed rice or salad greens as a base
• English cucumbers
• Cherry tomatoes
• Feta cheese
• Hummus
• Plain Full-Fat yogurt (or Greek yogurt)
• Fresh lemon juice
• extra-virgin olive oil

One of my favorite things about this meal is that it allows my kid to assemble their own bowls.

The best way to avoid complaints about dinner is to give your kids some control over what they're eating. Build your own bowls are PERFECT for this. (And why we have taco salads/bowls so frequently!)

Ground Turkey Bowl Meal Prep & Storage

This recipe would also make a great meal prep for a week's worth of lunches or dinners for busy weeknights for one person!

Just store each component in an airtight container or assemble each meal in those meal prep containers -- saving the drizzle of olive oil and lemon juice right before serving.

You know.... this technique would make fabulous filling for ground turkey tacos by using your favorite taco seasoning!

Adding a little extra color to your ground meat is helpful when you're making sloppy joes or turkey chili. Grab a can of tomato sauce and try using ground turkey in my Healthy Sloppy Joe's recipe! 

If you like this recipe, check out some other easy ground turkey recipes on my site!

More Ground Turkey Recipes on Perry's Plate

Moroccan Paleo Turkey Chili is a delicious and unique spin on a chili recipe! It's one of my favorite recipes for fall because it's light healthy dinner, yet still incredibly filing.

These Thai Chicken Lettuce Wraps can be made with ground turkey, too! They can also be made into bowls if you don't want to bother with lettuce wraps.

Green Chile Turkey Burgers are so full of flavor and adding some guac-ranch and a fried egg gives the burger extra richness and flavor!

Italian Stuffed Paleo Stuffed Zucchini is stuffed with "turkey sausage" which is just ground turkey with some fresh herbs! You can use bulk Italian turkey sausage, too, if you can find it.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

Ground Turkey Bowl Recipe FAQs

Ground Turkey Bowls

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These delicious bowls have ultra-seasoned crispy ground turkey and can be customized how you like. I love that they're done in under 30 minutes and always a hit with our kids!

Print

Ingredients

• 4 Tablespoons avocado oil, divided
• 1 ½ pounds ground turkey
• 3 Tablespoons Middle Eastern Seasoning
• 1 English cucumber, diced
• 1-2 cups halved cherry tomatoes
• 1 cup crumbled feta cheese
• Steamed rice or chopped salad greens
• 2 lemons
• Extra-virgin olive oil
• Hummus & plain yogurt, for garnish

Instructions

1. Start cooking your rice, if you are choosing to use it as a base for your bowl.
2. Heat 1 Tablespoon of avocado oil to high heat in a large skillet. Add the ground turkey and cook for 10-12 minutes, breaking it up with a spatula, until it is cooked through and starting to get golden brown in spots.
3. Add the remaining 2 Tablespoons avocado oil and seasoning to the turkey. Continue to cook, breaking the turkey into even smaller pieces, until it is very golden brown and crisped up, another 5-10 minutes.
4. Meanwhile, prep your bowl ingredients.
5. Assemble the bowls by scooping some rice or salad greens into a bowl. Top with a few spoonfuls of seasoned turkey, cucumbers, tomatoes, hummus, plain yogurt, and feta. Squeeze ¼ lemon over the whole bowl and drizzle with about 1 Tablespoon of extra-virgin olive oil. Add some freshly ground pepper and a spicy condiment, if desired. I recommend chili crunch or harissa paste for this bowl, but you can use sriracha if you like.

Notes

1. I love the MIddle Eastern Seasoning with this recipe, but there are a few others that would be great as well. Try using my Greek Seasoning, Za'atar Seasoning, or another bold Mediterranean-inspired seasoning blend.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 653Total Fat 46gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 29gCholesterol 166mgSodium 2868mgCarbohydrates 24gFiber 5gSugar 7gProtein 40g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Mediterranean Meal Prep Ground Turkey Bowl Recipe appeared first on Perry's Plate.

I get so excited when wild sockeye salmon fillets is in season and at a great price at Costco. I'm a big salmon lover. My kids are sometimes hit and miss when it comes to salmon, but they ALL loved it when I made it this way.

Add enough garlic and butter to something and it's delicious, right? Heh.

Hello -- this salmon sheet pan dinner is such an easy recipe. This healthy meal comes together really quickly and you can use whatever quick-cooking vegetables you like. More on that later.

Wild caught salmon vs farmed salmon

I try to buy wild-caught salmon because of its health benefits. Among other things, It has a higher amount of omega-3 fatty acids than farmed salmon. (Most, if not all Atlantic salmon is farmed salmon.)

Copper River salmon, King salmon and coho salmon are also good choices. Most salmon from the Northern Pacific Ocean or the Pacific Northwest of the United States is wild caught.

It's the same principle as beef. If you raise the animals in good conditions and feed them things they're biologically designed to eat, then they're healthy animals and produce healthy meat and fish for us to eat.

Wild-caught salmon is more expensive than farmed salmon most of the time. I try not to be snobby about things like this and recognize that if farmed salmon is what a person can manage -- that's fantastic. All salmon has benefits. And it's a much better choice than something less nutritious.

Look at that brilliant red salmon color, though! Wild salmon usually has a darker color than farmed salmon (but not always).

How to Broil Salmon with Skin

I usually buy salmon that's fresh (or has been previously frozen and thawed) in big, long fillets. It always has skin.

When I cook salmon under the broiler, I put the fillets skin-side down.

When I'm grilling them, I put the salmon skin side up first, and then flip them to be skin side down the second half of cooking. I find this is the best way to keep them from sticking to the grill.

You can make this recipe with the whole fillets, but I prefer cutting them into fillets because there's more surface area for the garlic butter. And that's a very good thing.

Grab a large parchment paper lined baking sheet, pat your salmon fillets with a paper towel to remove any moisture, and let's get started!

What Vegetables to broil with a Salmon Sheet Pan Dinner

For this recipe, you'll need some quick-cooking vegetables. Things that will cook well in just 10 minutes under the broiler. Here are a few ideas:

• Green beans
• Grape tomatoes
• Chopped Cabbage
• Thinly sliced zucchini & yellow squash
• Small broccoli or cauliflower florets
• Asparagus
• Kale, chard, or other dark leafy greens
• Chunks of halloumi or paneer cheese (not a veg, but would be delightful here)

Garlic Butter for Salmon

OK, let's talk about this garlic butter situation. Mix some melted butter with a bunch of fresh garlic and lemon juice in a small bowl. I like to add a little fresh thyme or other fresh herbs, too. A pinch of dried would work here as well.

I highly recommend using melted butter or ghee, but if you're avoiding butter for any reason, you can swap it out for coconut oil or avocado oil.

Ghee is my favorite for this because of its nutty flavor. It's easy to make Homemade Ghee, too! Ghee is simply butter that has had its milk fats removed -- also called clarified butter.

This recipe cooks quickly, so I don't worry about the butter burning, but for longer cooking recipes, ghee is nice because it has a higher smoke point. The milk fats are usually what burns quickly and since those have been removed it makes ghee a nice choice.

You can have that yummy butter flavor AND roast or pan fry things. It's a game changer for hash browns. Trust me.

Preparing Salmon for the Oven 

Place salmon on your baking sheet and sprinkle with a little kosher salt. Put a spoonful of the garlic butter mixture over each fillet. Toss the rest of the garlic butter with the vegetables and arrange them on the pan with the salmon. 

That's it, my friends. 

If you're wanting to do a smaller batch, you can use a baking dish instead of a sheet pan.

How to tell if salmon is cooked

Broiling these salmon fillets for 10 minutes was perfect for the few batches that I tested for this recipe. If your fillets are unusually thick or thin you may have to tweak the cooking time by a minute or so.

An easy way to tell if they're cooked through is by sticking a fork in the middle. If it flakes pretty easily and it's no longer dark pink on the inside, it's cooked through. You'll want to shoot for an internal temperature of about 140.

Fish is really easily to over cook, so if I see a tiny bit of dark pink in the middle I'll still pull it from the oven because the residual heat from the fish will finish it off. 

If you're buying high quality salmon, it's always good to err on the side of being a little underdone than overdone. I mean... people eat raw salmon all the time at sushi restaurants. 

What to serve with Garlic Butter Salmon

The nice thing about this recipe is that it's good to eat even at room temperature!

If you're wanting something more substantial than salmon and vegetables, here are a few easy ideas to bulk up this meal.

Lemon Herb Instant Pot Rice is a great option because it goes beautifully with the salmon and vegetables AND you've already got lemon and fresh herbs on hand. Start this before you start prepping your salmon, and they should be finished around the same time!

Easy Instant Pot Mashed Potatoes would also be good. I love mashed potatoes with fish! Don't eat potatoes or looking for a low-carb option? Try my Instant Pot Cauliflower Puree with Garlic & Rosemary.

Cucumber Tomato Salad with Feta would bulk up your vegetables and keep things light.

Syrian Salad with Za'atar Vinaigrette is a quick green salad if you're wanting something leafy and cool.

If you like this easy baked salmon recipes, try one of these others!

More Easy Salmon Recipes on Perry's Plate

Sweet Chipotle Salmon with Hot Honey Glaze is a delicious parchment-packet meal! Season salmon with chipotles, honey, and lime for a delicious addition to a salad.

Creamy Garlic & Dill Roasted Salmon is topped with an herby, garlicky mayo-based topping that flavors this salmon so well!

5-Ingredient Harissa Roasted Salmon is super simple and a great base for tacos, salads, or on its own with your favorite side dish. Don't have harissa? Swap it out for sriracha.

More Easy Sheet Pan Meals on Perry's Plate

Hawaiian BBQ Chicken Sheet Pan Meal

Quick Sausage & Veggie Sheet Pan Meal

Thai Chicken Sheet Pan Meal

Baked Pesto Chicken & Vegetables

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Garlic Butter Salmon Sheet Pan Meal

Yield: Serves 5-6

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This easy, versatile garlic butter salmon is roasted on a sheet pan with any quick-cooking vegetables you like! Just 10 minutes under the broiler and dinner is on the table in a flash.

Print

Ingredients

• 5-6 salmon fillets
• sea salt
• 4 cups quick cooking vegetables (see note)
• ⅓ cup melted butter or ghee
• 3 grated garlic cloves
• ½ teaspoon lemon zest
• Juice from ½ of a lemon
• 1-2 teaspoons fresh thyme leaves or ¼ teaspoon dried thyme

Instructions

1. Line a large rimmed baking sheet with parchment paper. Preheat your oven broiler to high.
2. Lay the fillets on the salmon with a few inches of space between them. Sprinkle the salmon with generous pinches of salt.
3. In a small bowl, combine the melted butter, garlic, zest, lemon juice, and thyme.
4. Brush or spoon some of the butter mixture over the salmon.
5. Put the vegetables in a medium bowl. Toss the vegetables in the rest of the butter mixture, then spread them on the pan around the salmon.
6. Broil on an upper rack in the oven for 10 minutes. If your salmon fillets are especially thick, it might need an extra minute or two. The salmon should flake easily with a fork and not have any darker pink on the inside.

Notes

Any quick cooking vegetables will work here -- cherry tomatoes, green beans, broccoli, chopped cabbage, shredded Brussels sprouts, kale, and other vegetables that will cook adequately in 10 minutes under a broiler.

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• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 681Total Fat 41gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 24gCholesterol 175mgSodium 383mgCarbohydrates 22gFiber 6gSugar 9gProtein 54g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Garlic Butter Salmon Sheet Pan Dinner appeared first on Perry's Plate.

One of my favorite things to do is recreate restaurant meals at home! Steve and I LOVE Thai food and ate a salmon pineapple curry at a local Asian restaurant that we REALLY loved. (Rice Contemporary Asian in Eagle, ID, if you're local!)

I thought it was interesting that the salmon fillets in the curry was grilled and placed on top instead of cooked with the curry. I loved how the charred flavors of the salmon played off of the sweet pineapple curry.

I've been making Thai-style curries for a while (see the Thai section of my recipe index!). There are a few ingredients in authentic Thai curries that are hard to find, but if you have fish sauce, lime juice, coconut milk (or coconut cream), and a high quality curry paste, it takes you pretty close!

Scared of fish sauce?

If you're scared of fish sauce, don't be. It doesn't give this curry a fishy taste, but a deep, salty umami flavor. If fish sauce is off the table, you could use soy sauce here or tamari (a wheat-free soy sauce).

Curries you find in restaurants here in the States are usually pretty sweet. I like to use coconut sugar to mimic that sweetness, although I don't make mine nearly as sweet. The amount can be up to you. And you can use brown sugar if you don't want to use coconut sugar.

A lot of those hard to find ingredients (curry leaves, galangal, etc) are in the curry paste. Along with ginger, garlic, chilies and other things that you don't have to chop.

Where do I find Thai curry paste?

Mae Ploy is my favorite kind of curry paste. I get Mae Ploy curry paste on Amazon in a 3-pack so I have different kinds. They're also super clean and don't have any additives or fillers.

I like using Panang curry paste in this recipe because it has shrimp in it which compliments the salmon. I'm pretty sure it's what the restaurant version uses, too.

Thai Kitchen also makes easy to find curry pastes for a more mild curry. You can find them in the Asian section of the grocery store in most places.

Is this salmon curry recipe spicy?

Yes, if you use this particular panang curry paste. (Mae Ploy curry pastes tend to run spicier than other kinds.) This curry was too spicy for our kids.

If you wanted to crank it up another notch, add some red pepper flakes or a pinch of cayenne pepper.

Can I use a different kind of curry paste?

Sure! If you like yellow curry paste or red curry paste more, then go ahead and use one of those. Or green curry paste. There are lots of them.

Helpful tips for making curry

A technique I learned from Thai and Indian cooks is to fry the curry paste (or Indian spices) when you make the curry. This wakes up your spices and gives them a richer flavor.

Be sure to use a heat-safe oil like avocado oil or coconut oil.

Another technique I learned from an Indian friend is to reduce some coconut milk along with the fried curry paste at medium-high heat. This also creates a richer tasting curry sauce.

I use full fat coconut milk, but if you prefer light coconut milk you can use that. The sauce might not be as thick or rich tasting, though.

As far as vegetables, I added what the original recipe used: carrots, zucchini, cherry tomatoes, bell peppers, and peas, but you can use any quick-cooking vegetables you like! If you don't like green bell peppers, use red peppers or any other color. Bok choy, small-diced sweet potatoes, or bamboo shoots would also be great in this curry, too.

If you use carrots, which typically take longer to cook, cut them small so they cook faster.

Do I have to use fresh pineapple?

Nope. You can use canned pineapple chunks if you like. I like to add the juice from the can in place of some of the broth, too.

Can I serve this with grilled chicken instead of salmon?

Sure! I would sear the chicken breasts or thighs, but let it simmer and finish cooking in the curry to give the chicken more flavor. Pineapple chicken curry is super tasty.

It doesn't take long for this curry to simmer. Just keep it over medium heat for 12-15 minutes until those carrots (or the longest cooking vegetable you use) is cooked through. Keep the pan uncovered to reduce the sauce some, too.

What kind of basil should I use?

I found Thai basil leaves in our grocery store, but you can use regular sweet basil. They both work well. You don't need to chop them either. Just pull the leaves out and throw them in the pan.

I added more detailed instructions in the recipe card for you!

The pineapple + salmon + creamy curry sauce is such a great combination with tons of flavor. We served ours over jasmine rice, but if you're avoiding grains, use cauliflower rice instead.

My Roasted Cauliflower Rice is easy with frozen riced cauliflower, too. I love it alongside any kind of curry.

This coconut curry salmon recipe would also be good with red curry sauce! I think i'll do that next time. Mmm.

If you like this recipe and are looking for more Thai-inspired curry recipes, try one of these! I have some for stove top, slow cooker, and Instant Pot. They're fantastic one-pot meals that my kids love.

More Thai Curry Recipes on Perry's Plate

Thai Peanut Curry with Ginger Chicken Meatballs -- a fun take on a Thai curry with creamy, nutty sauce and tender meatballs.

Quick Thai Fish Curry with Coconut Rice -- I was surprised how much my kids liked this curry -- especially with my Instant Pot Coconut Rice!

Easy Thai Chicken Curry for Instant Pot -- I like to make this for first-time Thai food eaters. It's a very mild curry with lots of flavor that eases them into Thai cuisine.

Thai Green Curry Zoodles with Shrimp & Broccoli -- A lighter green curry that is a copycat version of one served at Noodles & Co a while back! I love this one in the summertime.

Shredded Red Curry Chicken with Slaw -- This is a great meal prep recipe! Just a big pot of shredded chicken covered in a rich red curry sauce.

Thai Shrimp Curry with Summer Squash -- Another great one for summer when summer squash is abundant. This recipe features a homemade green curry sauce, too, and is great for a weekend cooking project.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pineapple Salmon Curry

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This delicious curry is filled with vegetables, sweet pineapple, a rich coconut curry sauce and topped with a tender grilled salmon fillet! Fancy enough for company and easy enough for a weekend family meal.

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Ingredients

For the salmon:

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• 6 4-ounce fresh salmon fillets
• Sea salt
• 3 Tablespoons pure maple syrup

For the curry:

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• 2 Tablespoons coconut oil or avocado oil
• 2-3 Tablespoons curry paste (see note)
• 1 13.5 ounce can of full-fat coconut milk
• 1 cup small diced carrots
• 1 cup chopped zucchini
• 1 bell pepper, any color
• ½ cup cherry tomatoes, halved
• 3 cups chicken or vegetable broth
• 2 Tablespoons fish sauce
• 1 lime
• ⅓ cup coconut sugar
• ½ cup frozen peas
• 1 cup pineapple chunks, fresh or canned
• 2 sprigs Thai basil or sweet basil
• Steamed jasmine rice, for serving

Instructions

1. Sprinkle the salmon generously with sea salt. Brush all of the fillets with maple syrup. Set aside.
2. In a large skillet, heat the oil to medium high heat. Add the curry paste, breaking it up and stirring it with a spatula. Fry it in the oil for a minute or two, then add half of the coconut milk. Cook for another 2-3 minutes, stirring often to combine into a thick sauce.
3. Add the carrots, zucchini, bell peppers, cherry tomatoes, and broth. Bring the mixture to a boil, then reduce heat to medium-low, and simmer, uncovered, for 12-15 minutes until the carrots are cooked through.
4. Meanwhile, preheat your grill or a grill pan on the stove to high heat. When it is hot, add the salmon fillets skin-side up. Sear for 3-4 minutes, then flip them. Cook on the other side for 2-3 more minutes until the salmon is just cooked through and flakes away with a fork. Set aside.
5. To the curry, add the fish sauce, juice from ½ of the lime, sugar, peas, pineapple chunks, and the rest of the coconut milk. Cook for another 5 minutes or so. Remove the basil leaves from their stems and add them to the pan. Taste, and add additional lime juice if you think it needs it.
6. Serve the curry with rice and a salmon fillet on top. If you're avoiding rice, serve it with some cauliflower rice instead.

Notes

1. I like to use panang curry paste (linked below and in the post) for this because it compliments the salmon well. However, it's pretty spicy, and you can use any kind of curry paste you like.
2. If you use canned pineapple chunks try replacing some of the broth with the pineapple juice from the can for extra sweetness.
3. I liked this particular combination of vegetables, but feel free to use whatever quick-cooking vegetables you like. Chop longer-cooking vegetables small (like the carrots).

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 627Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 135mgSodium 1001mgCarbohydrates 42gFiber 3gSugar 26gProtein 45g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Pineapple Salmon Curry appeared first on Perry's Plate.

I know you love an easy recipe with simple ingredients. I feel you. They're my favorite, too!

What Vegetables to Add to the Baked Chicken Pesto?

For this easy pesto chicken recipe I wanted it to be an entire easy meal in a sheet pan. I added halved Brussels sprouts, whole cherry tomatoes, and a medium cubed Russet potato. These all roast at around the same rate as a large chicken breast cut in half.

If you swap them out, use vegetables that can handle being roasted for 25-30 minutes. Cauliflower florets, winter squash, large pieces of summer squash, or sweet potatoes would be good options.

Tip: Use a large rimmed baking sheet instead of a regular baking dish to get more color on those vegetables. When they're all crowded together in a deeper dish, they tend to steam instead of caramelize. We want more of that caramelization!

Why so hot?

You might notice that this recipe bakes in a 450 degree F preheated oven. That's pretty hot. I do this because I want to get some color on the vegetables before they turn to mush. And because there are both meat and vegetables on the sheet pan, it's going to create a lot of steam. By cranking the heat up high, I can get some caramelization.

About Halloumi Cheese

Nat, what are those weird white cubes?

Oh, friend. It's halloumi cheese. Yep, cheese. This particular type of cheese can be grilled, sauteed, or roasted and it won't melt all over. It gets nice and browned and takes on a crispy cheesy sort of taste. Halloumi is mild and slightly salty. It's super delicious, but optional in this recipe.

I've seen halloumi cheese in the deli sections of the grocery store. Where the "fancy" cheese is.

Ok, after we have all of the chicken and vegetables on the sheet pan, sprinkle on some sea salt and black pepper, add some pesto and toss everything around. Make sure the top of the chicken breasts are covered well.

Roast until the chicken is cooked through and the vegetables are tender.

The chicken might not get browned very much because of all of the moisture the vegetables are releasing, so don't use that as indicator for doneness. It should be fairly firm to the touch and no longer pink inside.

Can I use bone-in skin-on chicken?

I used skinless chicken breasts cut in half, but you can use thighs or bone-in/skin-on chicken here, too.

Just keep in mind that bone-in chicken takes longer to roast, so don't pair it with vegetables that will be overcooked easily. Or cut the vegetables into larger pieces.

About Pesto

I LOVE pesto sauce. Unfortunately one of my kids is allergic to pine nuts, so if I want to feed the whole family something with pesto, I've got to make my own pesto from scratch.

Pesto is easy to make from scratch! Basil pesto is simply fresh basil, parmesan cheese, olive oil, fresh garlic, and pine nuts. This sheet recipe would be delicious with any of the homemade pesto recipes on my site. Here are a few dairy free pesto recipes that we use a lot:

Basil Pesto

Dill Pesto

Cilantro Pesto

What to serve with baked pesto chicken

This is a great recipe because it doesn't really need any side dishes! If you're still wanting something to go with it or are just baking a pan full of chicken, try serving it with an easy side like Roasted Cauliflower Rice (put it in the oven along with your other sheet pan!), a fresh salad, or a plate of crudites to keep it simple.

If you like this Baked Chicken Pesto Recipe, try one of these!

More Recipes to Use Pesto on Perry's Plate

Wild Rice Salad with Cucumber and Pesto is a simple, meatless salad that's hearty enough to eat as a meal! It's a good one for meal prep because it stays good for a few days in the fridge.

Pesto Zoodles with Broccoli & Bacon is a tasty weeknight meal that comes together super quickly!

Baked Cod with Pesto might be my favorite way to use pesto. It makes cod super buttery and flavorful!

Garlic-Almond Soup with Pesto is a creamy, meatless soup with a swirl of homemade pesto.

Pesto Eggplant Roll-Ups are great in the summer when fresh basil and eggplant are abundant!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Baked Pesto Chicken & Vegetables

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This baked chicken pesto sheet pan meal is super versatile -- swap out the veggies, use your favorite kind of pesto, or just make a big batch of pesto chicken only for some meal prepped protein!

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Ingredients

• 2-3 large chicken breasts, cut in half
• 4-5 cups of chopped vegetables (see note)
• 8 oz Halloumi cheese, cut into 1-inch cubes (optional)
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper
• ⅓ cup basil pesto

Instructions

1. Preheat oven to 450 degrees F.
2. Line a large rimmed baking sheet with parchment. Place the chicken, vegetables, and cheese cubes on the parchment in a single layer.
3. Sprinkle the salt and pepper over both sides of the chicken. Drizzle the pesto over all of the chicken and vegetables and toss them around a bit to coat them well.
4. Roast on a center oven rack for 25-30 minutes or until the chicken is cooked through and the vegetables are soft.
5. Let the chicken rest for 10 minutes before slicing and serving.

Notes

Choose vegetables that have a semi-long roasting time so they'll be finished when the chicken is done. I used halved Brussels sprouts, cubed white potatoes, and cherry tomatoes. You could also use large chunks of sweet potato, cauliflower, or summer squash or 1-inch chunks of winter squash.

The post Baked Pesto Chicken & Vegetables appeared first on Perry's Plate.

Using my Greek Seasoning Blend I’ll show you how to make a stupid easy steak marinade along with the perfect vegetables and a simple tzatziki dip to serve these with! I promise you’ll love these flavors and this recipe will be on your summer meal rotation.

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I really love when my readers can change up my recipes and make them their own. The steak marinade is simply seasoning, oil, and citrus juice and you can use this as a jumping off point to customize the marinade to create a different flavor profile!

Steak Kebob Ingredients

For the steak kebabs:

• Steak
• Sea salt
• Lemons
• Greek Seasoning
• Avocado oil, or other heat-safe oil
• Onion
• Cherry or grape tomatoes

For the tzatziki

• Yogurt
• English cucumber
• Garlic cloves
• Cilantro
• Sea salt
• Cumin

Ah, the homemade tzatziki sauce. Mmm. I love this stuff so much. So do my kids!

What type of yogurt to use for tzatziki sauce

This version uses plain, unsweetened yogurt, but you can make it dairy free and use a combination of Homemade Mayo and coconut milk. Don't use store-bought mayo because it has a stronger flavor than homemade. And it makes the tzatziki taste weird. 

I like my tzatziki to have a strong cucumber flavor which is why I put a lot of shredded cucumber in it.

I find that shredding the cucumber lets more of the flavor release into the sauce. It's probably not "traditional" but by now you know that I don't really care. If it tastes better making it a non-traditional way, then.... why not do it?

The Best Metal Skewers for Steak Kabobs

I really love these black metal ones I used for this recipe. They're my go-to ones. Here are some metal skewers on Amazon that are similar.

We also have some flexible wire skewers that are fun to use, too. They're also really long and you can snake them around other things on your grill to save space.

Double-pronged skewers are also good and keep the pieces of food from spinning on the skewer while you're trying to flip them.

How to Make Greek Kabobs

1. Put the steak cubes in a medium bowl. Sprinkle them with ½ teaspoon of salt. To the steak, add the juice from 1 of the lemons, the Greek seasoning, and the avocado oil. Use your hands and mix everything so the meat is evenly coated. Set aside for 30 minutes at room temperature. (You can cover it if you like.)
2. To make the tzatziki, put the yogurt, cucumber, garlic, cilantro, sea salt, and cumin in a bowl. Add the juice from ½ of one of the other lemons and stir well. Chill, covered, until ready to use. Cut the remaining ½ lemon into a few wedges to use for serving.
3. Preheat the grill to high heat.
4. Thread the steak cubes, onion slices (you won't use the whole onion, just the largest slices), and tomatoes on metal skewers.
5. Lay the skewers on the hot grill grates and grill for about 8-10 minutes, until grill marks form and the meat is cooked to the doneness you prefer. The onions should be soft and slightly charred and the tomatoes should begin to blister.
6. Serve the skewers with tzatziki, a sprinkle of fresh cilantro, and a squeeze of lemon juice.

The nice thing about these skewers is that they cook really quickly.

The steak only needs a couple of minutes per side, and that's just enough time for the onions to get a little charred and softened and the tomatoes to blister and split.

YESSSSS. Oh, man. This was one of our favorite meals this month. 

Marinating Tips

The nice thing about this recipe is that the marinading time is quick -- just 30 minutes at room temperature. There's a lot of lemon juice and garlic from the seasoning -- it's a potent marinade.

You could also do a longer marinating if it's more convenient for you, but if you've got a really tender cut of steak (like pieces of filet) I wouldn't leave it longer than 3-4 hours or it'll get mushy.

Feel free to marinate the meat alone in a bowl or thread them immediately onto metal skewers (or soaked wooden skewers) and let them sit that way.

Mediterranean Beef Kabobs Tips

If you like, you can thread everything on skewers right after you toss the meat in the seasonings and they can marinate that way.

Use only the largest onion slices for easy threading onto the skewers.

What to serve with Steak Kabobs

Here are a few ideas of how to serve these! Although, you could really eat it alone with the tzatziki....

• Super simple -- with steamed rice. Or on a bed of simple salad greens and use the tzaziki as a dressing.
• Syrian Salad with Za'atar Vinaigrette would be FABULOUS with this. 
• Marinated Cucumbers -- also fabulous. And really quick to put together ahead of time.
• Make some wraps with my Paleo Zucchini Flatbread! 

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Greek Steak Kabobs FAQs

More Ways to Use Greek Seasoning

Make a double batch of my Homemade Greek Seasoning and use it in these recipes, too!

For a quick weeknight meal, use my Greek Seasoning in these Mediterranean Ground Turkey Bowls!

This One-Pan Greek Marinated Chicken & Potatoes meal was one of our favorites, too! And super easy to make.

Greek Steak Kabobs (Souvlaki) with Tzatziki Sauce

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 8 minutes

Additional Time: 30 minutes

Total Time: 58 minutes

I think Greek spices were made for beef. Seriously. These steak kabobs are beyond fabulous and only need about 30 minutes of marinating! There's also a dairy-free variation for the tzatziki, so check the recipe notes.

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Ingredients

For the steak kebabs:

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• 1-½ pounds steak, cut into 1 ½-2 inch pieces
• ½ teaspoon sea salt
• 2 lemons
• 1 Tablespoon Greek Seasoning
• 2 Tablespoon avocado oil, or other heat-safe oil
• 1 medium onion, cut into roughly 1-inch pieces
• 8-10 ounces cherry or grape tomatoes

For the tzatziki

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• 1 cup full-fat, unsweetened plain yogurt (Greek or regular is fine)
• ½ of an English cucumber, grated or chopped small
• 2 garlic cloves, grated with a Microplane grater or minced finely
• ⅓ cup fresh chopped cilantro, plus more for garnish
• ⅛ teaspoon sea salt
• Pinch of ground cumin

Instructions

1. Put the steak cubes in a medium bowl. Sprinkle them with ½ teaspoon of salt. To the steak, add the juice from 1 of the lemons, the Greek seasoning, and the avocado oil. Use your hands and mix everything so the meat is evenly coated. Set aside for 30 minutes at room temperature. (You can cover it if you like.)
2. To make the tzatziki, put the yogurt, cucumber, garlic, cilantro, sea salt, and cumin in a bowl. Add the juice from ½ of one of the other lemons and stir well. Chill, covered, until ready to use. Cut the remaining ½ lemon into a few wedges to use for serving.
3. Preheat the grill to high heat.
4. Thread the steak cubes, onion slices (you won't use the whole onion, just the largest slices), and tomatoes on metal skewers.
5. Lay the skewers on the hot grill grates and grill for about 8-10 minutes, until grill marks form and the meat is cooked to the doneness you prefer. The onions should be soft and slightly charred and the tomatoes should begin to blister.
6. Serve the skewers with tzatziki, a sprinkle of fresh cilantro, and a squeeze of lemon juice.

Notes

1. If you like, you can thread everything on skewers right after you toss the meat in the seasonings and they can marinate that way.

The post Greek Beef Kabobs (on Grill) appeared first on Perry's Plate.