Broiled Salmon with Rosemary

This recipe is super easy and very tasty.  I'm a salmon fan and this is a really easy weeknight dish.  All you have to do is throw a veggie or two with it and you are good to go.

Broiled Salmon with Rosemary
From: Skinny Taste
Prep Time: 15 min
Cook Time: 5-10 min

Ingredients:
4 4oz pieces of salmon
2 Tbsp fresh lemon juice
1-2 tsp fresh, chopped rosemary
2 cloves garlic, minced
Salt and fresh pepper to taste

Directions:
1. Combine lemon juice, rosemary, salt, pepper, and garlic.

2. Spray the rack of a broiler pan with olive oil spray and arrange fish on it.  Brush lemon mixture onto fish.

3.  Broil 4" from heat until fish flakes easily when tested with a fork, approximately 5-6 minutes per 1/2" thickness.  (make suer you watch it though, as you can see some of my rosemary got a little burnt)

Honey Soy Salmon

I wanted to use some salmon I had, but didn't want to go out to the grocery store for any ingredients and didn't have time to marinade the salmon, so of course I went to pinterest.  After a few busts, I found this recipe.  I had all the ingredients in the house and it was really quick to make.  We both enjoyed the flavor of this and I think I will keep it close at hand the next time I cook salmon.

Honey Soy Salmon
From: Smart and Sassy Mom
Prep time: 5 min
Cook time: 10-15 minutes

Ingredients:
Salmon fillets (2)
2 Tbsp Honey
1 Tbsp soy sauce
Sea Salt
Pepper
1 garlic clove, minced

Directions:
1. Preheat broiler.  Combine honey with soy sauce in a small bowl.

2. Season the salmon filets with sea salt, pepper, and minced garlic.  Broil for 5 minutes.

3. Drizzle with honey-soy sauce and broil an additional 5-7 minutes.

Tilaipa with Tomatoes, Kalamata Olives, Capers, Garlic, and Lemon

We just had a ridiculously warm day here in Chicago (a record 60 degrees in January!) which had me ready for grillin season.  I've had my eye on this recipe for a little while, and while we made it in the oven and not the grill, it is perfect for a warm summer night of grillin out.  The flavors in this are light and crisp and mouthwatering and it is quite simple.  Bill said it was a perfect combination... he said especially with the broccoli (I just steamed some broccoli with lemon pepper for the side, but he mixed his in).  I agree with him, and actually might try even adding some artichokes next time because it seems like it would mix well with the flavors.

Tilaipa with Tomatoes, Kalamata Olives, Capers, Garlic, and Lemon
From: Proud Italian Cook
Prep Time: 10 min
Cook Time: 12-15 min

Ingredients:
2 Tilapia Fillets
10-15 cherry or grape tomatoes
handful kalamata olives, cut in half
handful of capers
Lemon
Garlic, sliced thin
Olive oil
Smoked Paprika (or regular)
Parsley, basil (I used dried because I didn't have fresh)
Salt & Pepper

Directions:
1. Line a shallow baking dish with tin foil and heat oven to 400 (Or heat grill).  Drizzle bottom with olive oil and place garlic on top.  Place Tilapia over top.

2. Season fish with salt and pepper, and a sprinkling of paprika.  Toss on some parsley and basil.  Then add tomatoes, kalamata olives, and a small handful of capers on top.

3. Scatter a few lemon slices around and squeeze some of the juice on top of everything. Drizzle with olive oil

4.  Place in oven and cook for 12-15 minutes. 

 

 As a side note... aren't my orange owl salt and pepper shakers absolutely adorable!

Dijon Dill Salmon

When we were visiting my brother in California over the 4th of July he made this awesome Salmon.  I asked him for the recipe and made it last week.  It turned out great!!!! Lots of good flavor with a little sweetness in the glaze.  Added bonus... it was super easy and only about 20 min start to finish!

Dijon Dill Salmon
From: David Bos
Prep time: 5 min
Cook time: 15 min

Ingredients:
2 Salmon Fillets
2 Tbsp Dijon Mustard
2 Tbsp Brown Sugar
Dill

Directions:
1. Preheat oven to 400 degrees.  Place Salmon on aluminum foil on baking seet.

2. Smear mustard over Salmon, add as much dill as you like and sprinkle with brown sugar.

3. Bake at 400 for 10 - 12 minutes (cook time may be longer for larger pieces).  Place in broiler for 1-2 minutes.  Serve.

Pecan-Crusted Dijon Salmon

I really like the recipes at Kalyn's Kitchen.  They are health conscious (she has so many recipes for SB phase 1) and usually pretty quick and easy to make.  This one is no different.  I didn't use the fish rub because after I took this picture I realized that it was really old and when I opened it it was hard as a rock so I threw it out.  But the fish still tasted good without using any of the fish rub.

Pecan-Crusted Dijon Salmon
From: Kalyn's Kitchen
Prep time : 5 min
Cook time: 10-12 min

Ingredients:
2 (6-8oz) Salmon fillets
Fish Rub for seasoning (optional)
4 Tbsp finely chopped pecans
1 Tbsp Dijon mustard
1 tsp mayo

Directions:
1. Spray roasting pan with nonstick spray and place fish on pan.  Let fish come to room temperature.  Season with fish rub if you are using it. Preheat oven to 425

2. Finely chop the pecans with a chef's knife.  Mix together with disjon mustard and mayo in small bowl.  Spread over surface of salmon until covered.  Sprinkle pecans over the fish pressing them down so they stick.

3. Roast salmon for 10-12 minutes, or until it feels barely firm to the touch when its pressed with your finger.  Serve hot.

Coconut Shrimp Soup

This is a recipe I saw on Ashley's blog a while back and it looked really interesting.  I didn't have any grits in the house which is what she used so I tried to use Polenta.  I do NOT suggest Polenta for this.  It was ok, but I think would have been a lot better with any of her 3 suggestions (grits, rice, or quinoa).  Next time I make it I think I will try quinoa instead. The soup was good though, just shouldn't have put it on Polenta - that's what I get for trying to modify!

Coconut Shrimp Soup
From: Ashley's Cooking Adventures

Ingredients:
1 lb Shrimp, cleaned and thawed
2 Tbsp olive oil
1/2 cup onion, diced
2 garlic cloves, minced
1/2 cup tomatoes, chopped
1 tsp red chili flakes
1/2 cup coconut milk
juice of 2 limes
4 Tbsp cilantro, minced
4 servings of prepared grits, rice, or quinoa (if desired)

Directions:
1. Cook Grits, rice, or quinoa as directed.

2. Heat oil in a large saute pan over medium heat.  Add onions and garlic and saute until softened, about 5 minutes.

3.  Add in shrimp, tomatoes, and coconut milk and raise the heat up to high.  Shake in red chili flakes and stir.  Bring to a simmer for 3 minutes

4. Plate grits or other grain of choice in a bowl.  drizzle lime juice over the top of the shrimp soup and pour over the grits.  Garnish with cilantro and serve hot.

 

Blackened Tilapia with Mango Salsa

This is another nice light fish recipe we got from Men's Health.  It called for Snapper, but I opted for Tilapia because that is what I happened to have. I like that it has avocado, lime, and cilantro to give it a bit of a latin flavor and it includes mango for some sweetness. Even better... that it is EASY.  And it went really great with a side of Chilean Rice!

Blackened Tilapia with Mango Salsa
From: Men's Health

Ingredients:

2 Tilapia fillets

1 Mango (Peeled and cubed)
1 ripe avocado (cubed)

Juice of 1 lime

1 Tbsp blackening spices

1/4 cup minced onion (I might try red onion next time)

1/2 cup chopped cilantro

salt and pepper

olive Oil

Directions:

1. Combine the mango avocado, lime juice, onion and cilantro in a mixing bowl. Season with salt and pepper

2. Preheat a large saute pan over high heat and add enough oil to coat.

3. Rub the fillets with enough of the blackening spice to thoroughly cover each side.

4. When the oil is hot, carefully add the fillets to the pan and cook for 2-3 minutes per side (until a nice, dark crust has developed - fish is done when it flakes easily with light pressure from your finger)

5. Top each fillet with the mango salsa.

Italian Baked Salmon

This is a really easy Salmon recipe I got from my mom. It is nice and light and citrisy - great for a summer evening. I usually do it in the oven, but it would be great in some foil on the grill as well!

Italian Baked Salmon
From: My Mom

 Ingredients:
2-4 (8oz) Salmon Fillets
1 (7oz) packaged dry Italian Style dressing mix
1/2 cup water
2 Tbsp Lemon Juice
1 cup fresh sliced mushrooms (optional)

Directions:
1. Preheat oven to 350. Lightly butter 9x13 pan

2. Combine Italian dressing mix, water, and lemon juice.

3. Arrange salmon in a single layer on pan. Pour dressing mix over Salmon. Top with sliced mushrooms.

4. Bake covered for 15 minutes. Uncover and bake 15 more minutes basting occasionally with cooking liquids.

Mustard & Brown Sugar Salmon Glaze

My mom gave me this recipe.  It is a simple glaze for salmon and it is really yummy!  I will definitely be making this again and again, especially because I always have the ingredients for the glaze in the house.  Thanks mom!

(ignore the thyme pictured here - I did not use it)

Mustard and Brown Sugar Salmon Glaze
From: Mom

Ingredients:
Dijon Mustard
Brown sugar
Dill
Salmon

Directions:
1. Brush Salmon with Dijon Mustard and sprinkle with brown sugar and dill.

2. Broil for 8-10 minutes.  Serve.

Sesame-Soy Salmon

 

 This was the very first recipe I made when I got my Cast Iron Dutch oven from my mom a while ago.  I saw it first on Ashley's blog and thought it looked delicious and realized it was in the cookbook my mom gave me (Glorious One-Pot Meals).  I made this again yesterday and realized that I never posted it when I made it the first time. I love making the entire meal in one pot (and I especially love using my cast iron dutch oven) and this one was really tasty. I was surprised at how light it was as well as how well the avocado worked with the Asian flavors. I might double mixture that gets put over top for flavor though next time to amp it up a little.

Sesame-Soy Salmon
From: Glorious One-Pot Meals and Ashley

Ingredients:
2 1/2 tsp sesame oil or canola oil spray
1 cup jasmine rice
1/2 to 3/4 pound salmon fillet
2 carrots, julienned
2 Tbsp soy sauce
1 tsp rice wine vinegar
1/8 tsp sugar
1 tsp grated fresh ginger
2 garlic cloves, minced
1 tsp red pepper flakes
1/2 tsp sesame seeds
1 Tbsp fresh lemon juice
1/4 head red cabbage, shredded (about 2 cups)
1 avocado, sliced

Directions:
1. Preheat oven to 450 degrees

2. Coat the inside and lid of a cast-iron Dutch oven with 2 tsp of the sesame oil or spray with canola oil.

3. Rinse the rice in a strainer under cold water until the water runs clear.  Tip the rice into the pot.  Add 1 cup plus Tbsp water (or broth) and stir to make an even layer.  Place the salmon in the pot and scatter the carrots on top of the fish.

4. In a small bowl, mix the remaining sesame oil, the soy sauce, vinegar, sugar, ginger, garlic, red pepper flakes, sesame seeds, and lemon juice. Stir until the sugar is dissolved. Pour half of the mixture into the pot

5. Layer in the cabbage and top with the avocado.  Pour the rest of the soy sauce mixture over the top.

6. Cover and bake for 45 minutes. Serve immediately.

Broiled Tilapia Parmesan

My mom sent me this recipe from All Recipes. It was really easy to make and super delicious. I took the suggestions on the website and put a seasoning on my fish before coking it.  I used the Chesapeake Bay Seasoning I got from Ashley, but I think you could use old bay seasoning or just salt and pepper if you wanted.  Also the recipe listed a few spices that I didn't have (like celery salt), so I added a couple things I thought would be good, like Smoked Paprika, I have fallen in love with smoked paprika and use it whenever I can. You could also use regular paprika.  The picture below doesn't show exactly what I used but I did make sure the ingredients section did.

Broiled Tilapia Parmesan
From: All Recipes


Ingredients:
2 pounds tilapia fillets (we actually only used 2 fillets)
1/2 cup Parmesan cheese
1/4 cup butter softened
3 Tbsp Mayonnaise
2 Tbsp fresh lemon juice
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp smoked paprika
1/8 tsp garlic powder
 Old Bay/Chesapeake bay seasoning


Directions:
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt.  Mix well and set aside.

3. Arrange fillets in a single layer on the prepared pan and sprinkle with Old bay/Chesapeake bay seasoning. Broil a few inches from the heat for 2 to 3 minutes.  Flip the fillets over and broil for a couple more minutes.

4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.  Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.  Be careful not to over cook the fish.

Spicy Lemon Garlic Shrimp

 

This is a recipe made on New Year's Eve when we made tapas.  It is a recipe from the Pioneer Woman, and it was super easy and turned out great (and I'm not even a huge lover of Shrimp).  I will definitely be making this again. There is quite a bit of butter in the recipe, but don't be scared off, they don't seem that heavy.  Unfortunately I forgot to take a picture of the ingredients, but the list of ingredients is short so I think we don't need it.  Also, the original recipe says to use shrimp still in the shell, but I didn't want everyone to have to peel them so I used ones that were already shelled and I think they turned out just as well.

Spicy Lemon Garlic Shrimp
from Pioneer Woman

Ingredients:
2 pounds Raw Frozen Shrimp, deveined (with or without shells - I used ones without shells)
2 sticks cold Unsalted Butter cut into pieces
1 tsp Kosher Salt
4 cloves Garlic, Peeled
1/4 cups Fresh Parsley
1/2 tsp Crushed Red Pepper
1 Whole Lemon, Juiced

Directions:
1. Preheat oven to 375 degrees.  Rinse frozen shrimp to separate, then arranged in a single layer on baking sheet.

2. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper.  Pulse until combined.  Sprinkle cold butter crumbles over the shrimp.

3. Bake until shrimp is opaque and butter is hot and bubbly (about 20 min).

4. Serve with hot crusty bread.  Peal and eat shrimp (if not already peeled) then dip the bread into the butter at the bottom of the pan.

Fish Tacos with Lime - Cilantro Crema

I like to order fish tacos almost anytime it is listed as an option at a restaurant, and have been looking for a easy recipe to make at home. This recipe fits the bill - it is easy, quick, light, and delicious!!!  I heard about this recipe from a blog I read called BooMama which lead me to the recipe on My Recipes.  I especially loved that the recipe has you bake the fish instead of frying it like most of the fish taco recipes I've found.  You can make this in 1/2 hr, and actually probably more like 15-20 minutes!  I made it last night for the first time, and will probably start making it part of our weeknight dinner rotation! 

Fish Tacos with Cilantro-Lime Crema
From: My Recipes


Ingredients:
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbsp mayonnaise (regular or fat free)
3 Tbsp sour cream (regular or light)
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 clove garlic, minced

Tacos:
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp garlic powder
1 1/2 lbs red snapper fillets (we used Tilapia)
cooking spray
corn tortillas
2 cups shredded cabbage

Directions:
1. Preheat oven to 425 degrees

2.  To prepare crema, combine the 8 ingredients for the crema in a small bowl and set aside

3.  Combine Cumin, coriander, smoked paprika, ground red pepper, salt, and garlic powder in a small bowl.  Sprinkle spice mixture evenly over both sides of fish.

4.  Place fish on a baking sheet coated with cooking spray (I might try cooking it on aluminum foil next time).  Bake at 425 for 9-10 minutes or until fish flakes easily when tested with a fork.  Remove fish from pan and break into pieces with a fork.

5.  Serve fish with tortillas, cabbage, and crema.

NOTE:  next time I make it (and there will be plenty of next times)  I will probably try mixing the crema with the cabbage.

Easy Tilapia with Wine and Tomatoes

 This recipe from allrecipes looked so tasty, light, and easy to make that I added it to my list of recipes to try.  We planned to make it on the grill, but since it was cold and rainy when we went to make it, we improvised and made it in the oven.  It was very flavorful and light.

Easy Tilapia with Wine and Tomatoes
From: AllRecipes

Ingredients:
2-4 Tilapia fillets

2-4 Tbsp butter
2-3 cloves garlic, pressed
2-4 fresh basil leaves, chiffonade
1 large tomato, chopped
1 cup white wine
salt and pepper to taste

Directions:
1. Preheat a grill for medium high heat (or preheat oven to 450 degrees)

2.  Place the tilapia fillets on aluminum foil (either individual aluminum sheets or one large one).  Season each one with salt and pepper.  Place one Tbsp butter on top of each piece of fish, sprinkle garlic, basil and tomato.  Pour wine evenly over each fillet.

3.  Fold foil up around fish and seal into a packet.  Place packet on a cookie sheet.

4.  Place foil packet on the preheated grill or oven, and cook for 15 min on grill or 10-12 min in oven. Open packet carefully (there will be a lot of steam) and serve. 

Scallops and Spinach Risotto

I bought some delicious looking scallops the other day, but didn't really know what to do with them since I have never cooked with scallops before.  So I looked up a few ways to make them, and decided to try a mix of several things I read and combine it with one of my favorite things to eat... risotto.  I happened to have some spinach at home, and thought that would complement it well.  It turned out great!  It is a dish that has a lot of moving parts, but in the end it was worth it!

Scallops and Spinach Risotto

Ingredients:
1/2 Onion - Chopped
1-2 Cloves Garlic - minced
3/4 cup Arborio Rice
1 box Chicken Broth
Olive Oil
Butter
1 loosely packed cup Spinach (rinsed, drained, and stems cut off)
1/2 lb Bay Scallops
1/2 - 1 cup White wine
1/4 cup Parmesan Cheese
1 lemon (juice and some of rind)


Directions:
1. Bring Stock to a boil in a medium Saucepan.

2. Separately, in a large pan, heat 1 Tbs olive oil and 1 Tbs butter over med-high heat. Add the Onion and garlic and cook until the onion is transparent.

3. Pour in the rice and stir for 1 minute; add 1/2 - 3/4 cup wine and stir until it's absorbed.

4. Add the stock - 1 ladle-full at a time - and stir frequently until it's absorbed. Repeat this step until the rice is al dente (20 mins or so).  Halfway through cooking add a squeeze of lemon and 1 tsp grated lemon rind.

5. In the meantime, clean spinach and rinse scallops.  Pat scallops dry.  In a small pan heat 1 tsp of oil (can also mix in 1 Tbs butter), and add garlic as well as 1 Tbs of onion. once the onion is translucent add spinach and cook until wilted (can also add grated lemon rind or lemon juice).  Remove to plate.

6.  When there is only about 5 minutes left on the Risotto, add 1 Tbs of olive oil to the pan used for the spinach and heat over med-high heat.  Add scallops and then garlic.  Cook, stirring for 2 minutes.  Add 1/4 -1/2 cup white wine and half the juice of a lemon.  Let continue to cook for another 2-3 minutes.

7. When the risotto is finished cooking, remove from heat and stir in Parmesan cheese and sprinkle with salt and pepper to taste.  Add spinach and 1/2 of scallops.  Serve topped with scallops Parmesan cheese and lemon wedge.

Salmon with Avocado Remoulade

I'm enticed by any recipe that includes avocado and this recipe from Simply Recipes was no different.  It was very light and fresh.  I cut the recipe in half for Bill and I and there was still a lot Remoulade (but I just had it on some bread... mmmm).  My remoulade turned out a bit thick also, so next time I might add a little bit more lime juice or oil and puree it a little more.

Salmon with Avocado Remoulade
From: Simply Recipes

Ingredients:
2 Large Avocados
3 Tbsp freshly squeezed lime juice
2-4 tbsp olive oil
1 Tbsp minced shallots or green onion
1 Tbsp minced parsley
1 tsp Dijon mustard
Salt & Pepper
4 Salmon Fillets

Directions:
1. Put Avocado pieces and lime juice into a food processor or blender and pulse until blended.  Slowly add olive oil, pulsing, until you reach desired consistency of sauce (I think I should have added a little more olive oil or lime juice as it was a bit thick).

2.Add minced Shallots and Parsley, pulse just until combined.  Remove to a bowl, add mustard, and salt and pepper to taste.

3.  Coat the bottom of a sate pan with oil, heat on medium high until almost smoking.  Season both sides of the salmon fillets with salt and pepper.  Carefully lay salmon into the pan.  Cook the salmon until about medium,  about 3-4 min per side.

4.  Serve Salmon with avocado remoulade sauce. 

Spicy Fish and Tips

This is another recipe we got from Men's Health.  One of my favorite things about the men's health recipes is that not only are they very healthy and of course tasty, but they give all the ingredients and directions to make two servings. This really helps us to make the right amount for us so we don't over eat or have tons of left overs.

I really liked this recipe.  It is very light with a little bit of spice.  The first time we made it we thought it was a little too spicy. The second time we made it we only used half of the red-pepper flakes and it turned out very mild.  I think maybe somewhere in between will be the best fit for us next time.  We also chose to add a little bit of white wine to the chili oil mix to add a little flavor.  It was nice addition but the dish is still quite tasty without it!

*** I really can't say that I made this recipe, Bill made it both times we had it, and I just assisted him.  It is nice to have a husband that comes up with delicious healthy meals!***

Spicy Fish and Tips
From: Men's Health

Ingredients:
1 Tbsp Olive Oil
1 Tbsp white wine (optional)
2 cups lightly packed baby spinach (remove stems and rinsed)
1 bunch of asparagus cut into 1/2 - 1 inch pieces
2 Tilapia fillets (3-4 oz each)
1/2 tsp red-pepper flakes
2 scallions sliced
1/2 lime
salt & pepper

Directions:
1. Preheat oven to 450 degrees. In a small bowl, mix oil and red-pepper flakes.  put in microwave for 30 seconds to make chili oil. Add wine and mix.

2. Tear off two sections of foil and smooth them flat on a baking sheet.

3.  Arrange an equal amount of spinach and asparagus in the middle of each piece of foil.    Place a Tilapia fillet on top of each pile.  Top each fillet with scallions and drizzle chili oil over each piece.  Squeeze juice from the lime of each piece of fish.  Season with a little pit of salt and pepper.

*** This is Bill putting the finishing touches on the fish ***

4. Seal foil around fish (make sure to close all sides).


5.  Bake at 450 for10-12 minutes.

Poor man's Lobster (7-7-7)

This is a recipe from my dad, he makes it for the Fish and Game Club every year at their annual dinner.  He calls it Poor Man's Lobster, I call it 7-7-7.  While it doesn't taste exactly like lobster, it is very flavorful and the salmon is delicious and practically melts in your mouth! It doesn't get much easier than a pot of water, 3 ingredients, and 21 minutes later a fantastic mouth watering meal!  ENJOY!

Poor Man's Lobster
From: My Dad

Ingredients:
3 - 4 Fillets Salmon
6 - 12 Small Potatoes
1 small bag of small Onions
Salt
1/2 - 1 stick Butter

Directions:
1. Boil Large pot of Water with a dash of salt. Cut up salmon into medium size chunks.  Clean potatoes and onions (cut off ends and remove skin), but leave both whole.

2. Once water is boiling, add potatoes and boil for 7 minutes.  Then add onions to pot and boil for 7 more minutes.  Finally, add salmon to pot and boil for 7 minutes.

3. Drain everything in the pot through a colander. Place salmon, potatoes, and onions in a bowl or platter.

4. Melt 1/2 - 1 stick of butter.  Either pour melted butter over the salmon, potatoes, and onions or serve on the side for people to pour over.  (The melted butter is KEY, so please don't leave it out!)