As you know from our cookbooks, we love to cook for our dogs for occasional meals and treats. Just as we like to prepare dishes for two-legged family members, cooking for our dogs gives us the chance to show our love through food.
And it also gives us the opportunity to know just what’s in our food. When we cook a meal, we know that we’ve selected meat and produce at our local grocery store. We use whole ingredients. Our recipes have no unrecognizable ingredient names that we can’t pronounce, just whole food with no artificial preservatives, no artificial colors, and no artificial flavors.
We like that Rachael Ray’s Nutrish pet food line also contains no artificial preservatives, colors, or flavors AND no byproducts! Recently Nutrish (a company that donates all proceeds to help homeless pets) launched the Nutrish for Cats line of dry and wet cat foods. Like the dog food line, the cat foods are also made with wholesome ingredients like those you’d find in your favorite recipes.
And, by that, we mean recipes like this one! Rachael Ray created this Smoky Maple-Glazed Salmon Supper with ingredients much like that found in Nutrish for Cats. (Want to give Nutrish a try with your cats or as a donation to your favorite shelter? Here’s a Switch to Nutrish coupon!) We love that the line is within reach of everyday budgets: a three-pound bag of dry cat food sells for $7.49 right now at Walmart while a 2.8-ounce cup of wet cat food retails from 94 cents to $1.09.
This week, we received Rachael Ray’s salmon recipe for special Dinner for Two project with our cats.
With the fixings and the recipe in hand, I headed to the kitchen to create this Smoky Maple-Glazed Salmon Supper. (I find it impossible to follow a recipe to the letter…so I doubled the Old Bay seafood seasoning and left off the chives, because I wanted to share this yummy dish with Tiki and Irie!)
The results were delicious and healthy for ALL of us!
- 1 cup brown or white rice
- 1 bundle watercress or upland cress (2 cups), stemmed and coarsely chopped
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 4 medium to large carrots or multi-colored farmer's market carrots, peeled and cut into 1/4-inch dice
- 1/4 teaspoon all-natural liquid smoke
- 1/2 cup dark amber maple syrup
- 2 tablespoons cider vinegar
- 4 salmon fillets, skin removed (8 ounces each)
- 2 teaspoons Old Bay seafood seasoning
- 2 cups frozen sweet peas
- 2 tablespoons butter
- 1/4 cup chives, chopped
- Salt and pepper to taste
- Preheat broiler.
- Prepare the rice according to package directions. When done, fluff with a fork and combine with chopped watercress leaves.
- Heat a skillet over medium-high heat with 1 tablespoon EVOO. Add carrots to the pan and season with salt and pepper. Saute until tender-crisp, about six to seven minutes. Set aside.
- In a small pot, combine liquid smoke, maple syrup, and vinegar and bring to a boil. Reduce over high heat, stirring constantly for two minutes. Remove from heat.
- Season salmon with salt, pepper, and Old Bay seafood seasoning. (I love Old Bay so I used more than the recommended 2 teaspoons!)
- Heat the remaining EVOO in a large, ovensafe, nonstick skillet and cook salmon, top side down for 3-4 minutes. Flip and pour the maple syrup glaze over the top of the fish and place under the broiler for three minutes to caramelize the glaze.
- In the pan with the carrots, add the peas and heat through while the fish is under the broiler. Add the butter and chives to the veggies. When the butter has melted, turn off the heat.
- Serve the salmon with the peas and carrots and rice with watercress alongside.
This post is sponsored by Rachael Ray Nutrish. All thoughts and opinions are our own. As always, thank you for reading and supporting our sponsors.