Showing posts with label fish and seafood. Show all posts
Showing posts with label fish and seafood. Show all posts

18 May 2017

Simple Herb-Roasted Salmon

To celebrate my Mom's birthday, I took her to "Grow It, Cook It, Eat It" -- a workshop and luncheon at White Flower Farm in Litchfield. We listened to a short lecture on the use of various culinary herbs, then planted our own container kitchen herbs, and ate a delicious, herby vegetarian boxed lunch. Mom definitely enjoyed herself and so we're keeping an eye on the list of events, to see if there's something else we'd like to do together.

Anyway, as it's been a bit cool and rainy since then, the herbs I planted haven't grown much. The container is right by the front door, though, so I see them as I pass to and fro and I itch to use them ... and, well, what harm could a little bit taken here and there do?


Since I already had a salmon fillet in the refrigerator, I decided to roast it with a little of the fresh rosemary and thyme. I could just as easily have used fresh tarragon and lemon zest or fresh marjoram and dijon, but rosemary and thyme is a such a classic combination. It's fabulous with salmon, of course, but I’ve also used it with whitefish like cod and haddock.

This recipe makes two generous servings, but can easily serve three or four by scaling down the portion size. We were rather hungry after gardening so I cut the salmon fillet into larger portions than I usually would. Leftover salmon, should there be any, is very nice cold, on a bed of salad greens.


Simple Herb-Roasted Salmon

Yield: 2

Ingredients

  • 2 8-oz portions boned salmon fillet
  • 2 garlic cloves, minced
  • 2 tsp minced fresh rosemary
  • 1 tsp minced fresh thyme
  • ½ Tbsp olive oil
  • ¼ tsp black pepper
  • ⅛ tsp salt

Instructions

  1. Preheat oven to 400°F.
  2. Brush a pie plate or baking dish with olive oil.
  3. Pat the salmon dry with a paper towel and place on the pie plate. If your salmon portions have a thin end, fold that under for more even cooking.
  4. Top with ingredients.
  5. Bake salmon, uncovered, for 15 minutes or until fish flakes easily and has reached 145°F.

13 April 2017

Lemon & Dill Baked Tilapia

I'm down to cooking one supper for the two of us during the work week, because -- between my new job, gym, yoga, poker, and other important things -- our weekday schedules don't overlap at suppertime. And when I am around to cook, I find I want to make something fast, easy, and mindless.


Essentially, we eat a lot of variations on this dish. It works with pretty much any white fish as well as salmon and the fresh dill can easily be replaced with equivalent amounts of dry herbs or seasoning blends. The only things that are consistent from version to version are oven temperature, lemon, olive oil, and garlic.


Lemon & Dill Tilapia

Yield: 4

Ingredients

  • 4 tilapia fillets
  • 3 cloves garlic, minced
  • 3 Tbsp minced fresh dill
  • 1 Tbsp lemon juice
  • 2 Tbsp olive oil

Instructions

  • Preheat oven to 400°F.
  • Brush a baking dish with a little olive oil or spritz with cooking spray.
  • Blot fillets dry with a paper towel and arrange fillets in dish.
  • Mix remaining ingredients in a bowl and spread over fillets.
  • Bake fillets uncovered for 15-20 minutes or until fish flakes easily and has reached 145°F.



19 January 2017

Improv Challenge: Lemon & Rosemary

January's Improv Challenge Cooking ingredients are the bright, sunny flavors of lemon and rosemary. I decided to keep my dish simple and combined the lemon and rosemary with garlic and fresh breadcrumbs to make a light topping for baked fish. It's not a very adventurous dish, but it's pretty and spring-like. In this dark, bitter January I need everything that is pretty and spring-like.

I used cod in this dish, which is not a fish we eat very often, but I thought it’d be a fun change from the usual tilapia or salmon. Cod is, after all, a very versatile fish as it is mild and sweet-flavored, making it a good fit for many recipes.

I also used "Spanish Roja" garlic bought at last fall's very rainy Connecticut Garlic and Harvest Festival. The flavor is quite pungent, hot, and lingering. If you don't like strong garlic flavor, the plain ol' ordinary grocery store garlic will work just fine in this dish.

We had leftover sandwich/kaiser rolls so I blitzed one of those to make the breadcrumbs, rather than let it get stale, and that yielded about a cup of fresh crumbs. Obviously, you could use any bread or roll you like to make the crumbs. I'm betting that the garlic ciabatta or rosemary focaccia would be lovely.


Lemon & Rosemary Cod

Yield: 4

Ingredients

  • 2 lbs certified sustainable cod loin, cut into 4 portions
  • 2 Tbsp lemon zest
  • 1 Tbsp fresh rosemary
  • 1 Tbsp minced Spanish rojo garlic
  • 1 leftover sandwich roll
  • Salt and pepper, if desired
  • 2 Tbsp unsalted butter
  • Lemon wedge, for squeezing

Instructions

  1. Preheat oven to 400°F.
  2. Blitz the rosemary, lemon zest, garlic, and roll in a food processor until the roll forms fine crumbs. Season with salt and pepper, if desired.
  3. Place the butter in a 7x11-inch baking dish. Melt in the preheated oven. Remove dish from oven.
  4. Lay the cod in the baking dish and then flip the fish over to coat. Press the crumb mixture onto the top of each cod portion.
  5. Bake cod for 20 min, uncovered, or until the fish has reached 145°F or is opaque and flakes easily with a fork. Remove fish from the oven, squeeze lemon wedge over it, and serve.


For anyone new to my blog, the Improv Cooking Challenge is a monthly blog hop where two ingredients are assigned, participants must make a new-to-their-blog recipe using both ingredients, and publish a blog post about it on the third Thursday of the month. If you think that sounds like fun, click on the Improv Cooking Challenge logo below.





10 October 2016

Spicy Shrimp & Snap Peas

This savory dish is based on McCormick's "Asian Style Sugar Snap Peas" recipe, but I chose to go with different flavor base and added shrimp to turn it into a main course. It reminded me a lot of Chinese takeout, but much less salty, and I know I'll definitely be making this again ... maybe, with broccoli. Or asparagus. Or bok choy. Really, I think it would lend itself to most any "stir-fry" type vegetable. The flavors are great -- very aromatic with just a little kick -- and the whole dish goes together easily, with minimal fuss.



While I ate this as it was, you could serve this over rice or another grain for a more filling meal. I was simply too lazy (and hungry!) to take the time to make rice.

Spicy Shrimp & Snap Peas

Yield: 2

Ingredients

  • 1 Tbsp olive oil
  • 3 oz finely chopped red onion
  • 1 Tbsp low-sodium soy sauce or coconut aminos
  • ½ tsp five-spice powder
  • ½ tsp dried minced garlic
  • ¼ tsp ground ginger
  • ¼ tsp Aleppo pepper
  • 8 oz trimmed fresh snap peas
  • 8 oz thawed frozen cooked shrimp [domestic, if you can find it, to avoid supporting slave labor]

Instructions

  1. Heat oil in large skillet on medium heat. Add onion; cook and stir 1 to 2 minutes until tender.
  2. Stir in soy sauce and seasonings. Add sugar snap peas and stir to coat well. Cook, stirring often, for 5 minutes.
  3. Add shrimp and cook, stirring often, 1 or 2 minutes or just until shrimp is heated through (you don't want tough shrimp).
  4. Adjust seasonings as desired.

03 June 2016

Chipotle Salmon & Beans

Threw together this simple and easy baked salmon and bean salad for supper earlier this week. Took no more than 20 minutes from fridge to table, was extremely flavorful, and looked like a lovely bit of summer on a plate. Which is exactly what I needed! The smoky chipotle puree lends the dish a mild, mellow heat and the lime makes it very bright and zesty. The bean salad is quite delicious as is, but I bet it will be even better in late summer with garden fresh tomatoes and corn! (Not that I'll be gardening this summer, but there's always the farm stand).


The bean salad makes more than you need for two portions of salmon, but will keep fine in the fridge for a few days and pairs well with grilled marinated chicken or shrimp. Or you could double the salmon and serve four people, leaving no leftovers. We're a household of two and I like (a manageable amount of) leftovers.

Chipotle Salmon & Beans

Yield: 2 plus leftover beans

Ingredients

  • 2 6-oz salmon fillet portions
  • 1 Tbsp pureed chipotle chiles in adobo sauce
  • 2 Tbsp chopped cilantro
  • 15.5 oz can cannellini, drained and rinsed
  • 7 oz can corn, drained
  • 4 oz chopped grape tomatoes
  • 2 scallions, white and green parts chopped
  • 1 tsp lime zest
  • 1 Tbsp lime juice
  • salt and pepper, as desired
  • 2 lime wedges

Instructions

  1. Preheat oven to 425°F.
  2. Brush a pie plate or baking dish with olive oil.
  3. Pat the salmon portions dry with a paper towel and place on the pie plate. If your salmon has a thin end, fold it under for even cooking.
  4. Brush with chipotle puree and sprinkle with 1 Tbsp cilantro.
  5. Bake 10 minutes or until fish reaches 145°F and flakes easily with a fork.
  6. Meanwhile, mix together the beans, corn, tomatoes, scallions, lime juice and zest, and remaining 1 Tbsp cilantro. Add salt and pepper to taste.
  7. Mound some of the bean mixture in the center of two plates. Top with salmon and serve lime wedges.
I use pie plates for everything now ... except pies. Can't remember the last time I baked a pie.

22 May 2016

Orange-Ginger Salmon

Came up with the salmon recipe while I was playing around with orange and ginger for May's Improv Challenge. I'd hoped the salmon would steam cook (oven poach?) with the oranges and ginger, creating a succulent salmon infused with a subtle heat and gentle aroma. Well, there's no heat to speak of, but the dish is wonderfully fragrant and tender. Melt-in-your-mouth salmon. Totally yum, even if you can't taste the ginger.


Orange-Ginger Salmon

Yield: 2

Ingredients

  • 2 6-oz portions boned & skinned salmon fillet
  • 1 navel orange, sliced thin
  • 2 Tbsp coconut aminos
  • 1 Tbsp rice wine vinegar
  • ½ teaspoon toasted sesame oil
  • ⅛ tsp crushed red pepper flakes
  • ¼ tsp garlic powder
  • 1 tsp grated fresh ginger

Instructions

  1. Preheat oven to 425°F.
  2. Brush a pie plate or baking dish with olive oil. Line with orange slices (you will have extra slices -- save them for something else).
  3. Pat the salmon dry with a paper towel and place in the orange-line pie plate. If your salmon has a thin end, fold it under for even cooking.
  4. Combine coconut aminos, rice wine vinegar, sesame oil, red pepper flakes, garlic powder, and ginger. Brush salmon with mixture.
  5. Cover with foil and bake 10 minutes or until fish reaches 145°F and flakes easily with a fork.
  6. Drizzle some of the pan juices over the salmon and serve.
I served the salmon over basmati rice with steamed broccoli and, really, it was just a great combination of textures and flavors. Kind-of wished I'd made enough for seconds!


18 May 2016

Mustard-Glazed Baked Salmon Fillet

I'm trying to serve fish for supper at least twice a week and salmon is always on the menu as it's:
  1. A fish we can agree on
  2. A great source of protein
  3. Chock-full of heart-healthy omega-3 fatty acids
But it can get a rather samey from week to week -- a little olive oil, lemon, salt-free seasoning blend, and a hot, fast bake is my default salmon "recipe" -- so I've been trying to be a little more creative. So far, I've made "Southwestern" and "Sweet & Spicy" style fillets with good results. This week, I thought I'd try a mustard glaze. I'd made "Maple Dijon Glazed Salmon" a while ago, and it was tasty, but I wanted something a little more savory/spicy than savory/sweet.


And that's pretty much what I got. It's kick isn't as strong as I'd like, but it was just the right level for heat-eschewing The Husband. And, to be fair, that might be for the best as this way the glaze doesn't overwhelm the salmon. It's moist and salmony with just a little sweet heat to warm your taste buds.

Mustard-Glazed Baked Salmon Fillet

Yield: 2

Ingredients

  • 2 6-oz portions boned & skinned salmon fillet
  • 2 Tbsp whole grain mustard [Stonewall Kitchen's Traditional Pub Mustard]
  • 1 Tbsp runny honey
  • ½ tsp cracked dried rosemary
  • 2 cloves garlic, pressed

Instructions

  1. Preheat oven to 400°F.
  2. Brush a pie plate or baking dish with olive oil.
  3. Pat the salmon portions dry with a paper towel and place on the pie plate. If your salmon has a thin end, fold it under for even cooking.
  4. Combine mustard, honey, rosemary, and garlic. Brush salmon portions with mixture.
  5. Bake 15 minutes or until fish reaches 145°F and flakes easily with a fork.

11 May 2016

Sweet & Spicy Salmon

Looking for a quick and easy salmon supper that's a little out of the ordinary? Check out this flavorful sweet and spicy salmon fillet! Recipe serves one, but is easily doubled or tripled. And it's even pretty enough to serve company.


I brushed the salmon fillet with a simple mixture of honey, coconut aminos, red pepper flakes, and ginger and then baked it until it was delicious. If you don't have coconut aminos, low-sodium soy sauce works as well, but the flavor will be slightly different. Also, I find spritzing the measuring spoon with a little cooking spray before spooning out the honey makes the whole process a lot less messy.

Sweet & Spicy Salmon Fillet

Yield: 1

Ingredients

  • 1 6-oz piece boned & skinned salmon fillet
  • 1 Tbsp runny honey
  • ½ Tbsp coconut aminos
  • ⅛ tsp crushed red pepper flakes
  • 1 tsp grated fresh ginger
  • 1 Tbsp sliced scallion greens

Instructions

  1. Preheat oven to 400°F.
  2. Brush a pie plate or baking dish with olive oil.
  3. Pat the salmon dry with a paper towel and place on the pie plate. If your salmon has a thin end, fold it under for even cooking.
  4. Combine honey, coconut aminos, red pepper flakes, and ginger. Brush salmon with mixture.
  5. Bake 15 minutes or until fish reaches 145°F and flakes easily with a fork.
  6. Drizzle some of the pan juices over the salmon and garnish with sliced scallions. Serve.

04 May 2016

Easy Southwestern Salmon

My local grocery stores are now selling salmon in precut portions at the fish counter, which I find very convenient. They're usually about 6 oz each, which is twice what a serving should be, but we happen to love salmon so I'm not complaining. The stores frequently sell the salmon soaked in various marinades, but so far I've stuck to the purchasing salmon and just tart them up however I like later.


In this case, I went "Southwestern" with a little fajita seasoning, guacamole, and salsa. Olive oil, avocado, salmon ... it's an extravaganza of healthy fats! And also a convenient way to use up party leftovers. Recipe serves one, but is easily doubled, etc as needed.

Easy Southwestern Salmon

Yield: 1

Ingredients

  • 1 6 oz portion boned & skinned salmon fillet
  • 1 tsp fajita seasoning [Penzeys]
  • 2 Tbsp guacamole
  • 1 Tbsp salsa

Instructions

  1. Preheat oven to 400°F.
  2. Brush a pie plate or baking dish with olive oil.
  3. Pat the salmon dry with a paper towel and place on the pie plate. If your salmon has a thin end, fold it under for even cooking.
  4. Rub salmon with fajita seasoning blend.
  5. Bake salmon, uncovered, for 15 minutes or until fish flakes easily and has reached 145°F.
  6. Serve salmon topped with guacamole and salsa over rice or whathaveyou.


28 March 2016

Parmesan-Breaded Baked Tilapia Fillets

Tilapia again! Crusted with cheese, not bread crumbs or panko or meal, because it worked out so well with Taste of Home's "Parmesan Fish Fillets." Because I was using Parmesan, again, I went with Italian seasonings. I used Penzeys "California" crushed red pepper flakes expecting them to taste similar to the ones I'd bought at the grocery store, but these "medium hot" flakes quite surprised my unsuspecting tongue. Astonishingly, The Husband really enjoyed the tilapia and didn't seem to notice the heat at all! Perhaps there's something wrong with my taste buds? Or his? Could ... could he have developed a taste for spice??


Baked Breaded Tilapia Fillets

Yield: 2

Ingredients

  • 1 egg, lightly beaten
  • ¼ cup grated Parmesan
  • ½ tsp salt-free Italian seasoning blend
  • ¼ tsp roasted garlic powder
  • ¼ tsp crushed red pepper flakes
  • 2 6 oz boned skinned tilapia fillets

Instructions

  1. Preheat oven to 350°F. Place egg in a pie plate or shallow soup bowl. In another pie plate, whisk together cheese, Italian seasoning, garlic powder, pepper flakes and pepper.
  2. Dip fillets in egg, then lift up and allow excess egg to drip back into pie plate.
  3. Dip eggy fillets into cheese mixture, pressing fillet down firmly for an even coat.
  4. Place in a greased quart (9"x13") sheet baking pan. Bake at 350°F for 15-20 minutes or until fish reaches 145°F and flakes easily with a fork.


The mashed potatoes came from the fried chicken place down the street which has become my go to stop for supper sides when I'm feeling too low to toss a salad or boil potatoes. They make the best fried chicken , yes, but their mashed potatoes and tossed salad are pretty darn fine.

I overcooked the carrots a bit, because I was reading a book while cooking (I know! I know!) and they came out a bit too squishy for my taste, but The Husband thought they were lovely!

21 March 2016

Easy Parmesan Tilapia & Zucchini Sauté

Made this yummy baked tilapia and zucchini medley last week for supper as part of my continuing quest to Eat. Moar. Fish. It's a mild, sweet, white fish so The Husband tolerates it well and I find it's pretty versatile, so I don't mind cooking it. But I'd really love some cod. Dear Heaven, cod.

Too fishy for The Husband, though! So I limit my "weird" fish (hello, trout!) eating to when we dine out and limit home cooked fish to "acceptable" fish like salmon, tuna, and tilapia.


And this is quite nice tilapia, I do admit. I followed Taste of Home's recipes for "Parmesan Fish Fillets" and "Zucchini 'n' Corn Sauté" with a few tweaks (white whole wheat flour instead of all-purpose, roasted garlic powder instead of garlic salt) but not enough to change the dishes in any significant way.

They're both easy recipes and pair together well both in flavoring and timing. I'd definitely make them both again -- especially in the summer, when the vegetables are fresh from the garden. Even with out-of-season vegetables, the dish tasted fresh and summery. The colors are fabulous, too. The fish is moist and flaky with the parmesan crust giving it a little bit of crunch.

11 March 2016

Easy Roasted Salmon & Asparagus

Earlier this week, I'd picked up quite a large piece of surprisingly cheap salmon and an equally cheap bunch of asparagus that looked just too good to pass up. Of course, I didn't have a plan when I bought them and while I briefly entertained fantasies of puff pastry and Beurre blanc, I knew such things were never going to come out of my kitchen on a weeknight (or ever, probably).


In the end, I went with a tried and true (if completely unfancy) method and roasted everything in the oven. Roasting salmon and asparagus is fast, easy, and yields reliably delicious results -- just what I need on a weeknight.

I didn't note how much the salmon or asparagus weighed before I cooked them so there are no weights for them in the recipe below. Certainly, it made more than two people could eat in one meal, but leftovers are always fab on salad or mixed in with scrambled eggs.

Easy Roasted Salmon & Asparagus

Yield:6-ish servings, depending on appetite

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp Penzeys Sunny Spain seasoning blend
  • Salmon fillet
  • Asparagus
  • Grated Parmesan cheese
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 425°F. Line a half sheet pan (13"x18") with parchment.
  2. Wash asparagus, pat dry, and break off tough ends where the stalks snap easily.
  3. Pat fillet dry and place it on the parchment. Put the asparagus alongside.
  4. Whisk together olive oil, lemon juice, and seasoning blend.
  5. Brush salmon and asparagus with the olive oil mixture.
  6. Pop pan in the oven and roast for 15 minutes or until salmon reaches 145°F, flakes easily with a fork, and asparagus tips have begun to brown a little.
  7. Sprinkle the asparagus with Parmesan and black pepper, if desired. Serve.



23 December 2015

Southwestern Tortilla-Crusted Tilapia

The Husband picked up burritos from Moe's earlier this week and, as always, there was half a bag of leftover tortilla chips just sitting, unloved, on the kitchen side days later. Usually, they eventually get chucked in the bin, but this time I thought "surely, I can make breading out of these?" So. I. did.


I blitzed the tortilla chips around in the food processor until they'd formed a fairly fine crumb, but you can obviously use whatever size crumb you prefer. Tilapia's just kind-of delicate, imho, and thus deserves a more delicate crumb. You could even add the seasoning blend and garlic to the food processor with the chips and avoid having to whisk them in later.

Pretty sure potato chip crumbs would be yummy, too. Or Doritos ...

Southwestern Tortilla-Crusted Tilapia

Yield: 2-4, depending on level of hungries

Ingredients

  • 1½ oz finely crushed tortilla chips
  • 1 tsp Southwestern seasoning blend [Penzeys Fajita]
  • ¼ tsp garlic powder [Penzeys Roasted Garlic]
  • 1 oz white whole wheat flour
  • 1 egg
  • 4 3.5-oz(ish) tilapia fillets
  • Garlicky salsa, as desired [Green Mountain Gringo Roasted Garlic]
  • Queso fresco, as desired [Tropical Cheese Salvadoreño]

Instructions

  1. Preheat oven to 425°F. Line a half sheet pan (13"x18") with parchment.
  2. Pat fillets dry and set aside.
  3. Add tortilla chips, seasoning blend, and garlic powder to a shallow bowl. Whisk to combine. Add flour to another shallow bowl. Beat egg in yet another shallow bowl.
  4. Dip a fillet in flour. Tap to remove excess flour. Dip in egg. Allow excess to drip off. Dip into crushed tortilla chips, pressing down firmly to make sure the chips stick. Place on baking sheet. Repeat with remaining fillets.
  5. Bake 10 minutes at 425°F or until fillets reach 145°F.
  6. Serve garnished with salsa and queso fresco, if desired.

The tilapia was flaky and sweet while the crust was very crunchy and slightly spicy. All in all, definitely something I'd make again.


I served the tilapia with cilantro rice -- literally, hot cooked brown rice with chopped cilantro stirred in -- and my own lazy attempt at elote -- microwaved corn kernels tossed with butter, lime, cilantro, black pepper, and queso fresco.

16 December 2015

Slow Cooker Tuna Casserole

This slow cooker casserole is based on a Betty Crocker's "Easy Slow-Cooker Turkey Tetrazzini" recipe, but I've adapted it to use tuna, more vegetables, less cheese, and no wine. Also, the original was pretty high in sodium, so I tried to use lower sodium ingredients where possible here (it could easily have been even lower sodium, but I couldn't be arsed running to the store "just" for low sodium soup and tuna) and omitted the salt the original recipe called for. The finished dish certainly didn't taste bland, so don't worry about missing the salt.

Just one of those easy slow cooker dishes that creates a lot of recycling :)

Slow Cooker Tuna Casserole

Serves: 4

Ingredients

  • 10½ oz can cream of mushroom soup
  • 1¼ cup low-sodium fat-free chicken broth
  • ½ cup heavy cream
  • 2 5 oz cans solid white albacore in water, drained and flaked
  • ½ cup shredded Italian cheese blend
  • ½ cup chopped white onion
  • 4 oz jar chopped pimientos, drained
  • 6.5 oz can no-salt-added sliced mushrooms, drained
  • 2 Tbsp dried parsley
  • ½ tsp garlic powder
  • ½ tsp thyme
  • ½ tsp black pepper
  • 6 oz uncooked spaghetti noodles, broken in half and then half again
  • 1 cup frozen peas

Instructions

  1. Lightly coat slow cooker insert with cooking spray or olive oil.
  2. To insert, add soup, broth, cream, tuna, cheese, onion, pimientos, mushrooms, dried parsley, garlic powder, thyme, and pepper. Stir well.
  3. Add broken noodles and stir until just combined. Try to poke the noodles down so they're as covered in liquid as possible.
  4. Cover and cook on LOW 4 to 5 hours until noodles are tender, stirring once about halfway through. About 15 minutes before serving, stir in the frozen peas.

I forgot to add the parsley so I stirred it in at the halfway point.

If you're not around to stir it at the halfway point, I wouldn't worry about it too much. Just be sure to give it a real good stir when you add the peas.

The original recipe just adds the peas in with everything else, but after four hours in the slow cooker I found they lost they're bright green color and had, unsurprisingly, gone pretty mushy. Popping them in at the end helps retain their color and body.

Because the original Betty Crocker recipe is so easy to modify, I'm kind-of tempted to try another variation with chicken, spinach instead of peas, and lots more peppers ... Hmm. There's always next week? No, that's Christmas week. The week after that? Hrm.

25 November 2015

Easy Baked Lemon & Parsley Barramundi

This is any easy baked fish recipe made just a little fancy with a lemon and garlic butter sauce. I used fresh parsley, because I'd bought a bunch of it for something ... but I can't remember what that something was and have no notes to guide me. It's also possible I wasn't supposed to buy parsley at all, but thyme. Anyway, feel free to use dried parsley, but the flavor may not be the same.

I know. Everyone's "Parsley is there for garnish, right? It doesn't have a flavor?" but I beg to differ. Parsley tastes fresh and green (like spring) with a little hint of bitterness and can brighten up a dish. I only used the leaves in this recipe, saving the stems to flavor the stock I'll make from the Thanksgiving turkey carcass.


Even though I baked the fish at a high temperature, I didn't cover the barramundi, because I knew the sauce would keep it moist. As expected, the fish came out flaky and moist. Quite lemony and garlicky, obviously, but both flavors compliment rather than overwhelm the flavor of fish.

Baked Lemon & Parsley Barramundi

Yield: 2

Ingredients

  • 1 Tbsp unsalted butter
  • 2 Tbsp lemon juice
  • 3 cloves garlic, pressed
  • 2 Tbsp chopped fresh parsley
  • ⅛ tsp black pepper
  • 8 oz barramundi fillets
  • Salt, to taste

Instructions

  1. Preheat oven to 425°F.
  2. Melt butter in the microwave or in a small saucepan on the stove. Whisk in lemon juice, garlic, parsley, and black pepper. Set aside.
  3. Blot fillets dry and place in a baking dish or glass pie plate. Pour butter mixture over fish. Bake for 10 minutes at 425°F or until fish flakes easily with a fork and has reached 145°F.
  4. Season with salt to taste, if desired, and serve.


28 October 2015

Sorta Fancy Lemon-Garlic Salmon

Picked up a piece of absolutely beautiful wild-caught sockeye salmon at the fish counter yesterday, splurging a little on the price because it's been yonks since I made salmon for supper and the neighboring tuna steaks just didn't "speak" to me.

Who's the prettiest piece of salmon? You are! Yes, you are. So pretty!

I wanted to do something "fancy" with the salmon, but at the same time knew I'd be running on fumes after work and completely incapable of anything too grand. I need faux fancy. I needed butter. And herbs.

All dressed up and ready to visit the oven.

My initial idea was to soften the butter, not melt it, but I wasn't paying enough attention (don't unpack a very exciting Zazzle delivery while trying to cook after a tiring day in the library mines) and so melted butter is what I ended up with. I threw in all the usual flavors -- garlic, lemon, salt, pepper, thyme, and rosemary -- and then decided to add some marjoram for that extra bit of something. A dash of je ne sais quoi, if you will.

The finished dish turned out quite deliciously. The salmon was, at ten minutes, perfectly cooked to our tastes and the lemon-garlic-herb butter was bright and flavorful in a completely complimentary-not-overwhelming way. I'd worried I'd gone too heavy on the lemon for The Husband, but he was perfectly happy and left nothing behind.

Lemon-Garlic Roasted Salmon

Yield: 2-4, depending on greed

Ingredients

  • 1 lb salmon fillet
  • 3 Tbsp unsalted butter
  • 1 tsp lemon juice
  • Zest of half a lemon
  • 4 cloves garlic, pressed
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp dried marjoram
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Instructions

  1. Preheat oven to 425°F.
  2. Brush a pie plate or baking dish with olive oil.
  3. Pat the salmon dry with a paper towel. Cut the salmon into two to four (I did two, because I'm a greedy so-and-so) similarly-sized portions. Place them, skin-side down, in the pie plate.
  4. Melt the butter in a saucepan or microwave. Stir in all remaining ingredients. Spread butter mixture over salmon pieces, trying to distribute it evenly across all pieces.
  5. Roast salmon, uncovered, for 10 minutes or until fish flakes easily and has reached 145°F.

Yum!

18 June 2015

Improv Challenge: Fish & Avocado

For June's Improv Challenge, I made a quick and easy canapé using shrimp and avocados. It's reminiscent of ceviche, but uses canned shrimp so no worries about bacteria or parasites. It makes twelve toasts, but if you prefer to eat these for lunch, figure three toasts per person, plus a light salad and fruit.


Shrimp & Avocado Toasts

Yield:12ish toasts

Ingredients

  • 6 oz can tiny shrimp, rinsed and well drained
  • 2 Campari tomatoes, seeded and diced small
  • 3 scallions, thinly sliced
  • 1½ Tbsp minced fresh cilantro
  • 1 avocado, stoned and diced small
  • Juice of half a lime
  • Salt and pepper, to taste
  • Sriracha or preferred hot sauce, as desired
  • Melba or toasted thin-sliced sliced baguette

Instructions

  1. Gently combine shrimp, tomatoes, scallions, cilantro, avocado, and lime juice so that the ingredients are well mixed, but the avocado remains chunky.
  2. Season with salt, pepper, and sriracha to taste.
  3. Serve on melba toasts.

I apologize for the quality of my photos -- I took them in a rush and failed to notice the terrible focus issues at the time. Also, I swear my avocado was not that shade of yellow, but a nice (avocado!) green. Ugh.

Anyway, they taste pretty good! Promise.



05 June 2015

Pasta Salad Season Continues

I threw this quick pasta salad together Sunday night so we'd have something quick and cool to eat after a long, hot Monday. It's not particularly fancy -- more of a "garbage" salad than anything else -- but it came out pretty well and I'll definitely be using the mayonnaise-milk-lemon-mustard combination again.

Mom always served pasta salad with pickled beets ... so I do, too. Tradition!

Tuna Macaroni Salad

Yield: 4

Ingredients

  • 6 oz whole grain elbow macaroni, cooked and drained
  • 5 oz can albacore tuna packed in water, drained and flaked
  • ¼ cup chopped red onion
  • ½ cup frozen peas
  • ¼ cup chopped radishes
  • ¾ cup light mayonnaise
  • ¼ cup 1% milk
  • 1 Tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp dill weed
  • ¼ tsp black pepper

Instructions

  1. In a large serving bowl, combine macaroni, tuna, onion, peas, and radishes.
  2. In a small mixing bowl, whisk together mayonnaise, milk, lemon juice, mustard, dill, and black pepper.
  3. Pour mayonnaise mixture over pasta and toss to coat.
  4. Cover and refrigerate overnight.

I took the leftover pasta salad and pickled beets (not-too-rigorously drained canned beets tossed with garlic vinegar and refrigerated overnight) to work with garlic Triscuits:


03 June 2015

Maple Dijon Glazed Salmon

I also picked up a 3-pound bag of Kirkland Signature frozen Wild Alaskan Sockeye Salmon fillets at the warehouse club last week, because salmon is a fish everyone can agree on, and I'm trying very hard to keep the freezer stocked with things that can be easily and quickly made into a meal. Frozen salmon thaws in about ten minutes if you put it in a dish and run very cold water over it -- then it's just a matter of throwing together a couple sides while the salmon cooks.


While I usually season salmon with olive oil and herbs before I bake it, I was craving something a little sweet to go with my savory and threw together an easy maple syrup and dijon mustard glaze. I used a little coconut aminos, too, to give it a bit more depth, but I'm sure soy sauce would work just fine.

Maple Dijon Glazed Salmon

Yield: 2

Ingredients

  • 2 6 oz wild-caught Alaskan salmon fillets
  • 1 Tbsp maple syrup
  • 1 Tbsp coconut aminos
  • 2 tsp Dijon mustard

Instructions

  1. Preheat oven to 425°F.
  2. Whisk together maple syrup, coconut aminos, and mustard. Set aside.
  3. Brush a baking dish with a little olive oil or spritz with cooking spray. Place fillets in dish, skin side down, and liberally brush with the syrup mixture.
  4. Bake, uncovered, 8 minutes or until fish flakes easily and has reached 145°F.
Served the salmon with buttery dilled potatoes and our usual cucumber-and-tomato salad. It was all quite tasty and couldn't have taken more than 20 minutes from freezer to plate.

29 May 2015

"Mediterranean" Tilapia & Tomatoes

Tilapia! I'm trying to get us to eat more fish (twice a week, ideally) and tilapia happens to be both inexpensive and one of the very few fish The Husband eats so ... hurrah for tilapia! It's fine! Really. Kind of like boneless skinless chicken breasts, you can do pretty much anything to it and it comes out fine -- just don't overcook it. Overcooked tilapia is just sad. Anyway, here I've jazzed up with "Mediterranean" ingredients like garlic, tomatoes, olives, and basil.


Tilapia & Tomatoes

Yield: 4

Ingredients

  • 4 tilapia fillets
  • 1 cup grape tomatoes, quartered
  • ¼ cup black olives, pitted and chopped
  • ½ cup diced red onion
  • 3 cloves garlic, minced
  • 5 large basil leaves, rolled and sliced into thin ribbons
  • Pinch red pepper flakes
  • 1 Tbsp lemon juice
  • 2 Tbsp olive oil

Instructions

  1. Preheat oven to 400°F.
  2. Brush a baking dish with a little olive oil or spritz with cooking spray.
  3. Arrange fillets in dish.
  4. Mix remaining ingredients in a bowl and spread over fillets.
  5. Bake fillets uncovered for 15-20 minutes or until fish flakes easily and has reached 145°F.