- [Announcer] This is a production of PBS Charlotte.

(dramatic music) (upbeat music) - My day job is done, but this grass is not going to cut itself.

I guess a Dapper Dad's job is actually never done.

So we've got a great recipe for you today.

We're got my friend Brandon coming over.

I've just gotta finish cutting off this grass, so I'll see you at the dinner table.

(upbeat music) (engine roaring) (upbeat music) Welcome back to the Dapper Dad's dinner table.

I'm Tim Harris.

Of course, I had to change clothes.

I couldn't come into the kitchen, you know, all grassy and sweaty from the yard and everything there.

But quick little refresh.

We're ready to cook.

We've got a great meal planned out today.

It's a quick sheet pan dinner that you can make at home with your family.

It's really easy, it's really healthy.

And the coolest thing I like about this is it's easy cleanup 'cause I dunno about you, but I hate doing dishes even though I have a dishwasher that does most of the dishes for me.

One sheet pan into the oven, onto the plate, into the sink.

It's that simple.

But today there's a special treat.

I've got my friend Brandon, he's back in town from a small hiatus.

He's back in the Charlotte area, and I'd like to welcome him on the show.

Brandon, what's going on man?

- Tim, how we doing?

- Doing good, great to see you.

- Yeah, likewise.

- Good to have you back.

- Likewise, thanks, I appreciate it.

- How I met Brandon, just kind of one of those community things.

My daughter and his daughter were, many years ago now, right?

They're both what nine and 10 almost?

- Nine, yeah, yeah, yeah.

- Yeah, so about three, four years ago now, they were in daycare together.

We had, when we had moved to a different school because of my work, and our daughters met, and we became friends, our wives became fast friends.

- Yep.

- Our kids became friends.

And then my son ended up going to daycare with his youngest daughter.

Brandon has four kids.

- Four kids, can you believe that?

(both laughing) - He's got his hands full.

I've only got two over here, and I know how it is.

So what are some of the go-to meals that you have when you're cooking for your family, and you've got a lot going on.

- I know, no, a lot of times I just do something basic.

Obviously they like chicken nuggets and french fries, right?

- What kid doesn't?

What kid doesn't?

- Exactly.

But if I'm trying to do something a little bit more healthy, it's a lot of chicken tenders, chicken breasts, grilling, things that are just quick and easy.

But I'm excited to see that we have some salmon here today because I know I only have one daughter that likes salmon.

The others don't really like it, but it's a treat for me, so I'm excited today.

- Awesome.

- Yeah.

- Yeah, this is great.

The cool thing about this is it packs in, you've got a lot of healthy Omega-3 fatty acids.

You've got some great vegetables here, some super food.

And then we're gonna pack it in with a really nice glaze over the salmon, and we're gonna roast it.

The cool thing about roasting this dish is it's kind of done in parts.

We can't put it all in at the same time.

So it's a little staggered approach.

What we're gonna do is we're gonna start off with cutting down, learning some knife skills.

- [Brandon] All right.

- [Tim] I'm gonna test your knife skills here.

- [Brandon] Oh boy.

- Don't let Brandon fool you.

- I might be in trouble.

- I've seen Brandon cook, and I've been to his house before.

He definitely knows what he's doing with the knife and in the kitchen.

But we're gonna start off, I'll let you go ahead and handle the sweet potatoes.

- [Brandon] All right.

- And I will cut the broccoli florets.

Now what you wanna do when you're doing a sheet pan dinner like this, we'll move this over to the center here so we can just transfer everything here as we're getting it cut, and everybody can see, is one of the big things that you wanna look for is keeping things at a consistent size.

- [Brandon] Okay.

- So that way when you're putting it in the oven, it's all gonna roast and cook at the same time together.

You're not gonna have a big chunk of potato and a small chunk of potato.

One's gonna be super tender and the other one's still gonna be tough in the middle.

- That's fair.

- So that's one of the good things is always having consistent knife cuts and everything like that.

And you know, also when I think of size, people ask me, you know, how big should I cut it?

How small should I cut it?

I always try to tell people, how would you like to have that on a fork?

- Oh, that's a good point, yeah, I never thought about that.

- Yeah, how would you like to have that on a fork when you're eating it?

So that makes things sometimes, you know, you want it just the right size where you can maybe stab it with your fork.

- Sure.

- Or that you can scoop it up with your fork and enjoy it like that.

Kind of just bite-sized pieces, that's really good.

When it comes to-- - Is there any, sorry.

- Oh, go ahead, no.

- Is there any like special technique to cut into these?

You go down, push down or?

- I typically just cut the ends off.

We'll get, discard those.

and then I guess the easiest way is maybe cut it in half and then, you know, work from there.

Now we've washed these.

You can peel your sweet potatoes or you cannot.

We've chosen to not.

There's nothing wrong with leaving the skin on your sweet potatoes as long as you've made sure that you've washed it and scrubbed the outside really good and dried it off.

So that's where we're at with that.

So yeah, let's go ahead.

- All right, so I'll start, and I'll cut these ends off right here.

- Yeah, you go ahead off with that.

- [Brandon] How am I doing?

- Just like that, you're doing fine.

It's always tough.

You've gotta make sure you've also with your knives, that you've got a sharp knife.

Especially when you've got something as tough as a sweet potato.

If you have a dull knife it could possibly slip, and then that's when you're gonna get cut and everything.

- Yeah, right.

- So don't be scared of a sharp knife.

- [Brandon] Oh, this one's pretty good.

- [Tim] Perfect.

- [Brandon] Yeah, is that good?

- [Tim] Yeah, that's good.

- [Brandon] In half, both?

- [Tim] Yep, cut 'em both in half.

- [Brandon] Oh, well.

- [Tim] That's okay.

That's okay.

- [Brandon] Messing up.

There we go.

Nice, all right, - Cool.

Then what I would do is I would actually maybe take this and see about cutting it in half again.

- [Brandon] I see this guy's got the technique down.

I gotta follow you.

- [Tim] And then what we'll do is we'll cut it another time.

- [Brandon] All right.

- [Tim] One more time.

- [Brandon] So let me follow that.

Got half down, boom.

Nice.

Tim, you're the expert at this, man.

- Yeah, and as you can see, like, so that way when we start to cut them in cubes, they're all gonna be kind of consistent sizes.

- [Brandon] Oh, okay.

- [Tim] See what I'm talking about?

Yes, so just cut this one.

- [Brandon] What about this one?

Is that too big or is that good?

- [Tim] No, that's fine.

- [Brandon] All right.

- [Tim] Just cut this one like here, like that.

- [Brandon] Oh, you did it again.

- [Tim] I did it again.

- [Brandon] Oh!

- [Tim] And the same thing with that one.

- [Brandon] Don't hold that on me, man.

All right.

This one?

- Yep - One more.

You know that's a good point about the fork thing.

I never thought about that.

- Yeah, just think about, you know.

- I just kind of cut and see what I get.

- Nobody wants, nobody wants a piece of sweet potato that big on your fork while you're trying to.

- You're absolutely correct.

Maybe my son would though.

(Tim laughing) He would stuff that whole thing in his mouth, you know?

All right.

- [Tim] When you get done, we'll just go ahead and put that in the bowl here.

- [Brandon] Slow down, slow down.

Going too fast, Tim.

Ah, there we go.

All right, here we go, here we go.

- Yeah, perfect.

- All right.

How'd you learn your knife skills?

What did you do?

- Just a lot of watching cooking shows on TV and learning what you like, what you like.

And you know, like I says, you kind of learn like when you're having a meal after you're finished, you know, cooking and everything, you kind of know, you're like, man, I should have maybe cut this a little bit smaller.

- Slightly smaller.

- Or maybe sometimes I should have cut this a little bit bigger.

It would've had better mouth feel and everything like that.

- Yeah.

- But the most, like I said, the most important thing about it is outside of, you know, just the size of that you wanna have it on your fork is it cooking at the same time?

- [Brandon] Yeah.

- So just consistent cooking.

That's the most important thing about, and then of course, like you want, we want it to look nice, right?

- Presentation, I like it.

- Presentation, yeah.

While you're doing that, I'm gonna go ahead and start cutting the broccoli.

Once again.

- Oh, nice.

- We wanna do the same thing.

We wanna cut it into little florets.

I'm gonna cut a big chunk of the stem off here and get that out to the side.

And then sometimes like I says, I think that's a really good size right there.

Don't you think?

- Oh, that's perfect.

- Yeah, that's something like that, you don't wanna cut in half.

Now sometimes you'll get a bigger floret like this.

- Yeah.

- And this one, we'll just go ahead and maybe cut in half.

Sometimes maybe even cut in a quarter.

- All right, there we go.

- We're gonna put these in the same bowl together.

- Oh.

- What I like to do is when I cut this large part of the stem off is that way you can easily kind of snap these, and some of them you won't even really have to do much besides maybe cut off a little bit of the stem.

- [Brandon] Yeah, how do you like your broccoli?

- [Tim] How do I like my broccoli?

- Yeah, soft, al dente?

- I like it a little al dente.

I like it a little bit firm to where it's done, but it still has a little bit of texture to it.

That's one of the things like, I don't like soggy vegetables and I don't think many people do.

And I think that's one of the things that also turns off a lot of kids to vegetables is soggy vegetables, kind of mushy vegetables.

So yeah, I think that's a.

- You gotta tell my wife that.

Don't tell her I said that.

She likes soggy for some reason.

I don't know why.

I like it pretty al dente, so.

- [Tim] That's cool.

- [Brandon] Yeah.

Now I know why.

- So who does, oh, go ahead.

- I was gonna say, now I know why the kids are not eating their vegetables, too soggy.

(Tim laughing) - And I don't know, I just think it's just a, almost a kind of like a rite of passage.

Like kids just have to find something they don't like about some of their dinners.

So, and that's one of the challenges I find with just being a dad who grew up trying so many different adventurous foods is getting my kids to do the same because, you know, well, we grew up a little bit different.

Like if I didn't like what was being served, I kind of just, I either didn't eat or I sat there at the table all night staring at that plate.

But I don't, I don't do that to my kids.

And there are certain times of the, you know, the week where we have, we used to have three different meals.

I would cook something for me and my wife, then I'd cook something for.

- Yeah.

- You know, my son, and then my daughter didn't want this, and my daughter, it's really funny, some of the things she doesn't like condiments.

- [Brandon] Oh.

- And I tried to explain to her that a lot of the foods that you don't like may taste better with some condiments.

Condiments are there to make foods taste better.

- They don't get it, yeah.

- But yeah, she doesn't get it.

She likes, she likes her cheeseburgers plain.

- Yeah, all right.

- And that's, that's hey, she is who she is.

All right, we've got these here.

- All right.

- What we're gonna do now is we're just gonna drizzle a good healthy serving of olive oil.

When it comes to choosing a good olive oil, look for one that has a taste that you like, one that you've used before.

There's a lot of different kinds of oils in general.

You've got your, you know, your olive oil, your extra virgin olive oil, you've got your finishing oils for salads and everything like that.

One of the things also that is very good that a lot of people don't talk about is avocado oil.

- Oh, yeah.

- It has a very high smoke point and a very neutral flavor.

So it will allow the foods that are cooking or roasting, the natural flavors to come out a lot more.

I like adding olive oil to something like this.

'cause it's gonna add a little flavor to it.

- [Brandon] Sure, sure.

- And everything.

So we'll toss these up here.

Actually, that's why we have a spatula, right?

- There we go.

- So we can get these things, just get this stirred in there just nice.

- Funny you mentioned olive oil.

- [Tim] Oops, he's making a mess.

- Avocado oil because that's what I used to use for my daughter 'cause she has allergies.

- Okay.

- She was allergic to olive oil, just regular olive oil.

(cross talking) - I've never heard of someone being allergic to olive oil.

- Yeah, so we used avocado oil, and it worked like a charm, so yeah.

- That's great, that's great.

What is it about, is it because, what is it about the olive oil?

Like just?

- I, you know, that's a good question.

I don't even know.

I don't even think the doctors knew 'cause it was something so rare, you know?

So they're like just stay away from it.

But she's outgrown it now, so we're good.

- Well, that's cool, that's great that she's outgrown it.

We're gonna add a little bit of salt.

I always like to use a coarse sea salt, and I love having one of these salt dishes on the table, and I just use my fingers.

I learned from a chef on TV, Chef Tiffany Derry, if I could throw that out there.

She told me don't use two fingers when you put your salt in there.

You take four fingers, you get your good chunk of salt.

- Oh you get fancy with it, huh?

- And you can put it in there like that.

- All right, all right.

- No we don't, we don't get too fancy with it.

- Not too fancy.

- We just like to throw it on there.

- Okay.

- Fresh ground pepper is always a great.

- [Brandon] And you're just eyeballing everything.

You're not measuring anything out, okay.

- I'm just eyeballing.

So this, I'll kind of take an eyeball on it, and we're gonna roast it.

We have a lot in this bowl to start with, so we wanna make sure everything gets covered.

So we're just gonna keep stirring, and then when it gets, everything gets to like a good consistency, and we see that, you know, not one has a chunk of pepper on it and everything.

Right, yeah.

- Maybe add a little bit more here.

All right, it looks good, looks good.

So how do you determine if you're gonna roast them?

If you're gonna steam 'em?

Is is preference, flavor?

Tell us like what.

- I guess it's all about what you prefer and what the dish calls for.

- Okay.

- So the reason we're gonna roast them on this one is because it's gonna be simple.

It's a one sheet pan dinner.

So we're gonna go ahead and roast them.

I do like steamed broccoli depending on the dish if I'm having a steak or if I'm having some chicken or something like that.

- Oh yeah, yeah.

- To steam broccoli, and I think that will get, also gets you that nice al dente feel.

And you know, it also, I like when you steam it, it pops really green.

We're gonna go ahead and spread this out.

Actually what I'm gonna do is I'm gonna go ahead, we've used parchment paper, which is also gonna help with the cleanup and help that it doesn't stick to the sheet pan.

- Yes.

- Because one thing I don't like about sheet pan cooking at times is if you don't use any parchment paper or foil, you're gonna be scrubbing that pan longer than it took you to cook the meal.

You're gonna soak it in the sink.

And we've all done that, it's not fun.

- I've learned that the hard way too many times.

- So I'm gonna go ahead, put a little bit of oil on here as well.

(cross talking) - [Brandon] All right.

- [Tim] And then I'm gonna go ahead and we're gonna layer these out.

- Now, are you ever concerned about too much stuff on it or is that gonna be fine?

- [Tim] I think this is just gonna be fine right here.

- [Brandon] Okay.

- [Tim] I'm not gonna lie to, we might, those were some large sweet potatoes.

We do probably have a little bit more sweet potatoes.

So you know what I'm gonna do?

I'm gonna pull some of these.

- [Brandon] You telling me I messed up?

- Nah, you did fine.

- All right, all right.

- Those are some good sized sweet potatoes.

So what I'm gonna do is I'm just gonna go ahead and pull some of these, put 'em back into our bowl because we do need a little bit of room.

- [Brandon] Okay.

- Because we'd like, we'd like a good even mix of, you know, broccoli to sweet potato.

- Yeah, yeah.

- So, not overpoweringly sweet potatoes.

- [Brandon] And now do you place the salmon on top of everything or you - Well, we're gonna do that later.

So we're gonna, we're gonna let this go.

That's a trick that's gonna come up here soon.

We're gonna let this go.

- Whoa, I'm getting ahead of myself here.

- You are.

- All right.

All right.

- But hey, I like it, I like it.

You're trying to, you're ambitious.

- One way to put it.

Nice.

- All right.

Now that we've got these.

- [Brandon] That looks good.

- Yeah.

Maybe a little more pepper for just good luck.

A little bit on top, and a little bit of salt never hurt anybody.

One thing about salt, which I always tell my kids is, and this is something great to learn, and I think this is a great teaching moment, is when you take salt, and you drop it down really low, it's all right there.

It doesn't spread out.

When you take the salt, you hold it up high so that way it sprinkles all over, and it doesn't just drop once in the middle.

- Little tips and tricks.

- Because we've got olive oil on everything on here.

So if you drop it in the middle, it's gonna stick to that there - Oh yeah.

- So that's why you hold it up high and do that.

- That's good, look at that.

- Yeah.

- [Brandon] The more you know, huh?

- [Tim] The more you know.

- [Brandon] Dapper Dad, I love it.

- All right, so these are ready for the oven.

We've got our oven preset to 400 degrees.

We're gonna go ahead and put this in the oven.

We're gonna give it about a 10, 12 minute head start.

We'll check, and we'll come back and check them.

Things about oven cooking, a lot of people think anything over 325, 350 degrees is for baking.

No, you can roast.

Don't be scared to turn it up to 400 degrees.

Maybe even 425.

Keep an eye on it.

Keep an eye on it.

I'm gonna use the middle rack.

And we're gonna, we're gonna put this in the oven.

(upbeat music) So now we've got our salmon here.

We're gonna go ahead and prepare a glaze for our salmon.

- Ooh.

- Let me get a quick little spatula.

- I'm excited for this.

What you got over here?

- Okay, so I'll let you hold the whisk.

- Okay.

- What we've got here, we've got a little bit of soy sauce.

- [Brandon] Okay, how much soy sauce is that?

- [Tim] Probably about two tablespoons.

- Okay, nice.

- We've got some honey.

- [Brandon] Honey, all right, look at that.

Is that same amount?

- [Tim] Can't have a glaze, yeah, about the same amount.

- [Brandon] Okay.

- You can't have a glaze without some form of sugar, whether it's brown sugar, whether it's honey.

Another one that I used on the show when I did salmon was I did a maple, I did a maple glaze on the salmon everything too.

- Ooh, what show was that?

- That was when I was on the "Great American Recipe" on PBS.

- Oh, that's right, yeah, yeah, that was great.

- [Tim] We're gonna go ahead and add some minced garlic.

- Nice, and these are premeasured out, right?

- Yes, and some ginger.

And for all the measurements, the exact measurements, they'll all be available online.

- Online, oh, awesome, all right.

- Okay.

- I'll have to go check that out.

- Now we're gonna go ahead and give that a good stir.

- What's this bad boy?

All right.

- Yeah, whisk that together.

- So how do you know how long to whisk, how much, what are you looking for?

- When it stops looking, when it gets all incorporated with itself and everything, so, yeah.

- All right.

how am I doing?

- You're doing good.

You're doing good.

- [Brandon] Yeah, all right.

All right, I'm learning, that's the best.

- Specifically, like it says, you gotta think about when you're, when you're whisking things, you gotta think about, what did I put in there?

You've got the honey, which is very thick, but the soy sauce is gonna thin that out a little bit.

- Okay.

- And then you gotta think about, we put ginger powder in there, so we wanna just make sure that's not clumpy.

- Gotcha, all right, well this is looking pretty good.

- So in your house, do you do most of the cooking or do you, is it a shared, is it a shared duty?

- No, it used to be a shared responsibility, and I've been doing most of the cooking lately.

- Because you're doing so well at it?

- Is that what it is?

(both laughing) Yeah, wife's a little busy these days working, so I have more time, more flexible.

So I do a lot more of the cooking, so.

- Okay, cool.

- Try just to make things that are fun, easy, kids will enjoy it.

- [Tim] Kid friendly.

- Exactly.

- That's always the most important.

- All right, so how's this whisk, are we good here?

- All right, that looks good, that looks good.

- Yeah, all right, awesome.

- So what we're gonna do, we've got our salmon here, we've got it skin side down.

So what we wanna do is we want to go ahead and make sure we pat them dry.

- Pat dry, all right.

- That there's no water on there or moisture.

So that way the glaze will have a definite way to stick to it.

I'm gonna go ahead and do the same thing with the skin side.

- Have you ever used the air fryer?

A lot of times when I do salmon, I end up throwing it in the air fryer.

- I've never put salmon in the air fryer.

- Really?

- I have an air fryer.

I use it for all kinds of things, but I've never used it for salmon.

That sounds like really cool though.

- Is that the cheat way of doing it?

- There's no cheat.

Why would that be a cheat way of doing it?

As long as it cooks it, and you like it.

And that's the thing about cooking is there's no rules.

It's creativity.

- [Brandon] Yeah, yeah.

- Whatever that you wanna do and you want to try something, if it works, that's great stuff.

Now, like I always say, when it comes to baking, that's science.

You've got salt, and you've got baking soda, and you've gotta do it at the right temperature.

You've gotta add cold water, not luke warm water or else it's gonna rise or fall flat or something.

But with cooking, it's kind of like an experiment.

You can try whatever you like.

And I think that's what, you know when it comes to cooking at my own house, that's one of the ways that me and my wife vary.

Now my wife, she is a wonderful cook.

Don't let her tell you the difference.

She'll tell you like I can't cook.

No, she knows how to cook, but she's a recipe follower.

- Ah, okay.

- She can take a recipe out of any box, book, magazine, and she will make it look exactly like that.

- [Brandon] Yeah.

- But then there's also days she comes home, and she looks in the pantry, in the refrigerator, and she says, we don't have anything.

- And I go.

- You go in there.

- Gimme a minute, gimme a minute, lemme look.

Lemme see what we have here.

We got some of this and that, and we can make something.

And that's kind of like just how I, I guess you could say like grew up cooking, you know, not when I was a kid, but more when I was like a, you know, bachelor living by myself.

It's like, what do I have and what can I make from this?

Almost like, you know, cooking by numbers, just picking a couple different things and trying to, you know, trying to improvise where you can and trying to make things.

- I'm not good at that, I can't do that.

- Why not?

Yes, you can.

- I don't know, I can't just go in there and like find something and create it.

Like I kind of have an idea of what I need and what I want and then I'll kind of, I don't measure out seasonings per se, but like that's just the way I do it, so I don't know.

- Hey, everybody has their their own method.

Their own method, it's all good.

Um back to the salmon.

- Yeah.

- We're gonna go ahead and we're gonna sprinkle a little bit of salt.

We're gonna season with salt and pepper.

- [Brandon] Not too low, just right here.

- Yep, spread it out.

Let me get some of the pepper on here.

- Nice, there we go.

- So we've seasoned this with a little bit of salt and pepper, and now we're gonna go ahead and glaze it.

But before we put the glaze on there, I'd like you to take a little taste.

- All right, let's see.

- You tell me what you think.

- Oh wow.

- Lot of flavor.

What do you, what do you got there?

A lot of flavor, a lot of?

- A lot of flavor.

I can taste the garlic.

Taste a little bit of the ginger, honey.

I mean it's everything we put in there, but man, this is good.

- Since we're gonna be sharing this with my kids, we kept it pretty, I don't wanna say vanilla, but pretty flavorful.

Now if you want you like a little bit of spice, add you some red pepper flakes in there.

- Ooh.

- Add you some of your favorite hot sauce or chili paste or sriracha in there.

- Yeah, and you can, you can season it up for a more adult flavor profile, so to speak.

So, all right.

- Am I a kid though 'cause I don't like spice?

- You don't like spicy food?

- No, I have acid reflux.

(Brandon laughing) - I thought you were part Caribbean man.

- I am, I am, I know.

It's like almost a sin, I know.

Tell me about it.

But I can't do it, so this is perfect for me.

- So this is perfect, awesome, great.

So what we're gonna do is we're just gonna use this, I got a brush here, and we're gonna nice and thick.

We're not gonna go sparingly.

- [Brandon] Yeah, that looks nice.

- [Tim] We're gonna glaze it right on top, just like that.

Make sure we can-- - [Brandon] And you're just eyeballing it.

- [Tim] Yeah.

- [Brandon] You're not measuring anything out, perfect, that looks good.

- And that's what I, that's, for me, that's part of the fun of being in the kitchen.

Well, it's almost like, like cooking chili.

You've made chili before, right?

- Oh yeah.

- Do you follow the same recipe every time?

- [Brandon] Not quite.

(both laughing) Am I supposed to say yes?

- No, like, that's like me.

People are like, you know, they say man, that last batch of chili you made, Tim, that was good.

I need some more of that, like okay, um.

- Do it again, yeah.

- I'll try to remember what I had on hand that I put in there.

So, okay, we've got this nice and glazed here.

We're gonna save some of this for when we get ready to put it in the oven.

Make sure we've the sides coated because it's a little tight on the pan.

- [Brandon] Get in there, man, get in there.

Absolutely, that's good.

- Okay, now what we're gonna do, we've given the denser potatoes a head start because potatoes take a long time.

- Yeah.

- Broccoli should be okay with stalks on there.

But what we're gonna do is we're gonna go ahead now, pull that.

- Okay.

- And we're gonna add this to it, and then we're gonna put it back in the oven.

It's gonna take a little bit, but that'll give us some time to clean up and get our plates ready.

- All right, I like it, let's do it.

So let's put this on something, right?

There you go.

- Oh, thank you.

- Yes sir.

- We'll put that there.

- [Brandon] All right.

- All right, what we'll do is, remember the pan is hot, we've all burned ourselves.

We're gonna slide this over just a little bit.

We're gonna make some room, and then grab this, and we're gonna go ahead and grab our salmon.

- [Brandon] Ooh, look at that.

- [Tim] Put it on there.

- [Brandon] Delicious.

Nice, and not too much on top of each other.

A little space in between?

- Yeah, you wanna give, you wanna leave a little bit of space in between if you can.

- Okay, there we go.

- We're gonna do the best we can with that.

Once again, I got some nice big pieces of salmon here.

Okay, perfect.

Take the last of our glaze.

You know what, we're not even gonna be fancy.

We're just gonna, we're just gonna drizzle it on there.

- [Brandon] Oh yeah, I like that, nice.

That has some good flavor, I'm telling you - Now, just 'cause I'm not, I'm not, I'm human.

I make mistakes.

I forgot to add a little bit of garlic powder.

- Oh.

- So we're gonna go ahead and do that now.

- More flavor.

- More flavor.

- [Brandon] Ah, can't go wrong.

- [Tim] A little more olive oil for the bake.

And we should be good to go.

Like I says, these are little things like it's a mistake.

Don't let it ruin your meal.

Don't let it ruin your meal.

- [Brandon] Yeah, nice.

- [Tim] Them around a little bit.

- [Brandon] And now we'll throw those back in the oven for how long?

- We're gonna throw this back in the oven for about 15 minutes.

We're gonna check on it, and we're gonna, right now what we're gonna do, we know these are gonna be done, we're gonna go ahead and we're gonna keep an eye on the salmon.

- Okay.

- Because the thing you gotta know about salmon is it will continue to cook once we take it out.

- Oh, okay.

- So we're gonna let it rest a little bit to let the salmon continue.

But we don't want to dry the salmon out.

A lot of times cooking salmon, you may see that it kind of, you know, secretes a little bit of white.

That's just, it's kind of cooking, and it's pushing some of the fats out.

- [Brandon] Oh is that what that is?

- [Tim] So yeah, that's what that is.

- [Brandon] Oh, okay.

- It's not a big deal.

Sometimes it's not the most, you know, attractive, but like we're gonna try to keep that down to a minimum.

'cause if you've done that, it's gone a little too far.

But let's get this back in the oven.

- Yeah, definitely made that mistake before.

And I'll see my daughter like scraping that white stuff off, you know.

- All right, we'll let that go for another 15 minutes.

10, 15 minutes, we'll check on it.

We'll get everything cleaned up and get our plates ready.

- All right, let's do it.

- [Tim] Awesome.

(upbeat music) All right, through the magic of television, it's been about 15 minutes.

So let's go ahead and pull our dish.

- All right, let's see what we got.

- Oh yeah, let's see.

- Oh yeah.

- [Tim] I think that salmon is right on time.

- [Brandon] That is money right there.

- [Tim] That's awesome.

- [Brandon] Now how do you know if the salmon's done?

Do you cut into it to see or?

- No, I'm just gonna let it go.

But that's, I'm glad you brought something like that up is like one thing that we can always keep is a probe thermometer.

So take a probe thermometer, remember the pan's hot, and take a look in the center right at 136, 140.

I think that's great.

- Awesome.

- The thing about salmon, like I said, is it'll continue to coo as it sits on here.

It'll kind of like residual, the residual heat from the pan and from itself will cook it.

Typically salmon, medium rare.

Medium rare.

Like if you wanna compare it to steaks.

- [Brandon] So this is awesome.

- I'm gonna go ahead and get this plated, but I know you gotta run 'cause you gotta go grab the kids, - Go grab the kids.

- Your job is never done as a Dapper Dad.

- Absolutely.

- But hey, man, thank you for stopping by, and next time we'll make sure you can stick around long enough for dinner.

- Yes, sir, my pleasure.

- [Tim] All take it easy man.

- Have a good one, Tim.

- Okay, let's go ahead and get this plated.

We'll go ahead and get some of these vegetables.

Ah, they're just right.

Get those on the side.

And now let's get a piece of salmon on there.

We'll get this guy right on the end here.

Actually I'm liking this one.

And there we have it.

We've got a simple sheet pan dinner.

Took us about 30 minutes from start to finish.

Wonderful healthy meal, seafood night at your house.

Give it a try.

(upbeat music) And there we have it, folks, another simple sheet pan dinner made with some salmon.

My favorite part about this, very easy on the cleanup, so please, I encourage you, check this recipe out, please look it up.

PBSCharlotte.org.

Check it out for all of my recipes.

Give it a try yourself at home.

Maybe do something different.

Add some onions to it, use some different vegetables, bell peppers, whatever you wanna try.

My wife, she's gone to pick up the kids, so I'm gonna go ahead and get dinner table set up for everything, and we'll catch you next time.

And just remember, fam, you're always welcome here at my dinner table.

(upbeat music) - [Announcer] A production of PBS Charlotte.