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

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.

27 May 2015

Pasta Salad Season Is Here, Hurrah

Sunday, I prepped a bunch of food for the week including a vegetable soup, egg salad, and this macaroni salad. Like the soup, it helps clear out the crisper of neglected vegetables. Unlike the soup, it's definitely a dish The Husband will eat. Usually I make my creamy pasta salads with light mayonnaise that has been thinned with a little milk or Italian vinaigrette, but this time I decided to be "fancy" and thin the milk the fat-free peppercorn ranch and then jazz it up with shredded parmesan.

Love this speckled lettuce -- makes every salad fancy.

I tried to dice all the vegetables small -- pea-sized, actually -- for a bite-sized delicousness. Who wants to fork up some salad, get a tiny pea and a big chunk of celery? Eh.

Very Veggie Tuna Macaroni Salad

Yield: 4 generous servings

Ingredients

  • 2 cups uncooked whole grain elbow macaroni
  • 5 oz can water-packed tuna, drained and flaked
  • ⅔ cup chopped red bell pepper
  • ⅔ cup chopped celery
  • ⅔ cup frozen peas
  • ¼ cup diced radishes
  • ¼ cup diced red onion
  • 2 Tbsp dried parsley
  • ¾ cup light mayonnaise [Hellmann's]
  • ½ cup light peppercorn ranch dressing
  • ¼ cup shredded Parmesan cheese
  • 2 Tbsp Greek seasoning blend [Penzeys]
  • Freshly ground black pepper, to taste

Instructions

  1. Cook macaroni according to package directions.
  2. Meanwhile, combine tuna, vegetables, and parsley in a large mixing bowl.
  3. Pour frozen peas into the bottom of a colander. Drain macaroni over peas and rinse in cold water; add to tuna mixture.
  4. Whisk together mayonnaise, dressing, cheese, and seasoning blend in a small mixing bowl. Season to taste with pepper.
  5. Pour mayonnaise mixture into pasta bowl and stir to coat. Refrigerate macaroni salad for a few hours before serving.

21 May 2015

Improv Challenge: Cilantro & Lime

May's Improv Challenge features the cool refreshing flavors of cilantro and lime. Unfortunately, cilantro can be very hit or miss for me -- while I usually find it delicious, sometimes it can be oddly soapy-tasting. Therefore, I did not use a lot of cilantro in this recipe!


I used barramundi in this dish, which the man at the seafood counter recommended as a sweet, mild fish similar to sea bass. I like bass and was happy to try something new as we've been eating a lot of tilapia and tuna lately. He said to cook the barramundi at 400°F for ten minutes or until it was white and flaked easily with a fork, so that's exactly what I did.

Cilantro & Lime Baked Barramundi

Yield: 2

Ingredients

  • 2 6 oz frozen barramundi fillets, thawed
  • Juice of half a lime
  • 1 cup grape tomatoes, halved or quartered (depending on size)
  • ½ cup diced red onion
  • 3 Tbsp chopped cilantro
  • 2 tsp olive oil
  • ¼ tsp ground black pepper

Instructions

  1. Preheat oven to 400°F.
  2. Pat fish dry. Place in a baking dish. Rub with 1 tsp olive oil.
  3. Mix remaining ingredients together in a bowl, and pour the mixture over the fish.
  4. Bake for 10 to 15 minutes, or until the fish flakes easily with a fork.
  5. Garnish with additional cilantro, if desired (I forgot), and serve.

Overall, I was very pleased with this dish and will definitely be making it again (with garden tomatoes, hopefully). The fish, while sweet and mild, was not overwhelmed by the sweetness of the tomatoes or the tartness of the lime. And, happily, the cilantro was not in the least bit soapy-tasting, but added a welcome grassy/summery note. I know "grassy" sounds a bit off-putting, but it was a bright green flavor that made me think of grass or chlorophyll.




15 April 2015

Quick Roasted Salmon Fillet

Since I used Penzey's Sunny Paris salt-free seasoning blend, which is comprised of dehydrated shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf, I'm tempted to call this "Parisian salmon." But that sounds like I'm trying too hard!


Quick Roasted Salmon

Servings: 2

Ingredients

  • 2 6 oz portions skinned boneless salmon fillet
  • olive oil
  • sea salt
  • freshly cracked black pepper
  • Penzey's Sunny Paris salt-free blend

Instructions

  1. Preheat the oven to 425˚F.
  2. Pour a little olive oil into the bottom of a baking dish or pie plate. Place the salmon fillets in a baking dish and rub around in the oil, flipping to make sure both sides are coated.
  3. Season generously with salt, pepper, and Sunny Paris. Bake 12 minutes or until fish has reached 145°F flakes easily with a fork.
We ate the salmon over Sidemates Tuscan Medley pearl couscous with steamed veggies and it was pretty darn tasty. The salmon was moist and flaky and omnomnom.

30 March 2015

Easy One-Pan Salmon & Asparagus

This is an easy way to cook salmon and frozen asparagus that only takes minimal ingredients and time. And the pan is lined in parchment, so clean up is a breeze! A great lazy day supper that looks like you tried harder than you did.


Roasting frozen vegetables like asparagus and brussels sprouts gives them a much texture than steaming frozen vegetables as they retain some firmness and the oven's heat crisps their edges. I like crispy edges!

One-Pan Roasted Salmon & Asparagus

Servings: 2

Ingredients

  • ½ lb wild-caught Alaskan salmon
  • 10 oz frozen organic asparagus (DO NOT THAW)
  • olive oil, as needed
  • zest of one lemon
  • Herbes de Provence, as desired [Penzeys]
  • salt and pepper, as desired

Instructions

  1. Preheat the oven to 425˚F. Line a jelly roll pan or baking sheet with parchment.
  2. Place the salmon fillet on the pan with the frozen asparagus stalks. Drizzle everything lightly with olive oil and season with lemon zest and Herbes de Provence.
  3. Bake 12-15 minutes or until fish has reached 145°F and flakes easily with a fork.

My recipe calls for half a pound of salmon, but I cooked a full pound this time so that I would have leftovers to top tossed salads later in the week. Therefore, I roasted the salmon for 10, added the asparagus, and continued roasting for another 10.

27 March 2015

Homemade Spudulike: Tuna & Sweet Corn Stuffed Baked Potatoes

While I've made baked potatoes stuffed with Tuna Sweetcorn Mayonnaise before as a homage to the Spudulike jacket potatoes I can't buy stateside, it's been a while. Happily, while I'm still not 100%, baked potatoes are definitely something I can handle and everything I needed to make them was already in the house.


Tuna & Sweetcorn Stuffed Baked Potatoes

Yield: 2

Ingredients

  • 2 baking potatoes
  • olive oil, as needed
  • sea salt, as needed
  • oz can solid white albacore tuna, well drained
  • 1 oz thawed frozen corn, well drained
  • 1 rib celery, finely chopped
  • 2 Tbsp finely chopped red onion
  • 2 Tbsp light mayonnaise
  • Dried parsley flakes, as needed
  • Freshly ground black pepper, as needed
  • 1 Tbsp unsalted butter, if desired
  • 1 oz shard cheddar, shredded [Cabot Seriously Sharp]

Instructions

  1. Preheat oven to 425°F. Clean potatoes, pat dry, rub with olive oil, sprinkle all over with sea salt, place on a small baking tray and bake for 1 hr.
  2. Meanwhile, combine all remaining ingredients (except cheese!) in a small mixing bowl and set aside.
  3. When potatoes are done, remove from oven and allow to cool for 10 minutes or until the are easily handled.
  4. Split potatoes, spread with butter, stuff with tuna mixture, top with cheese, and pop under the broiler for 5 minutes or until cheese is golden and bubbly.

07 November 2014

Savory Salmon Muffins

Linda's "Tuna Or Salmon Muffins" are a great "in a pinch" recipe. You know, one of those recipes for when you "forgot" to go grocery shopping because you were too busy reading or gardening or whathaveyou and now it's supper time and you're vaguely hungry but don't know what to do. Or does that only happen to me?


These fishy muffins also have the benefit of being low carb, if you're into that. I just liked that they sounded fast, easy, and used things I always have on hand. I used two 6-oz cans of Wild Planet Wild Alaska Pink Salmon, Cabot Seriously Sharp, and a generous amount of Penzeys salt-free Tuscan Sunset in addition to the salt and pepper. When I make these again (quite possibly TOMORROW) I will use even more seasoning as I found the muffins a little bland. The fabulous roasted garlic aïoli I served them with made up for that, but I feel a dish shouldn't be dependent on its sauce for flavor.

Had intended to cook up some steam-in-bag frozen asparagus to go with these muffins, but then I realized the fresh steam-in-bag broccoli florets I'd bought Wednesday night had a best-used-by date of Thursday. Yes. What was I thinking? I distinctly remember looking through all the bags for one dated as far in the future as possible ... and yet that bag is not the one that came home with me.

I microwaved the broccoli for 3 of the 3½ minutes directed by the bag and then tossed the cooked broccoli with olive oil, lemon juice, freshly ground black pepper, and Boxed Goodes' Allium Salt. Currently, this is my favorite way of preparing fresh or frozen steam-in-bag broccoli and, prepared this way, I can easily eat a bag that should serve four in a day!

18 September 2014

Improv Challenge: Milk & Honey

Every time I sat down with my notepad to think up interesting combinations of milk and honey for September's Improv Challenge, I ended up with lists of cakes and puddings. Which would be fine ... if I hadn't recklessly decided to stop eating (as many) cakes and puddings. Every autumn and winter, I gain weight. Every spring and summer, I struggle to lose that gain. It's annoying. It's boring. I'm tired of it.


Long story short, I made a salad for September's Improv Challenge. And it is tangy-sweet delicious. And pretty healthy.

Salmon Salad with Creamy Honey Mustard Dressing
Serves 2

Ingredients
For the salmon:
2 6 oz portions skinned boneless salmon fillet
olive oil
sea salt
freshly cracked black pepper

For the dressing:
¼ cup buttermilk
¼ cup sour cream
2 Tbsp Dijon mustard [Maille]
2 Tbsp honey
¼ tsp ground black pepper
1 tsp dried parsley flakes

For the salad:
spring mix with herbs [Nature's Promise Organic]
chopped, peeled, seeded cucumber
small slivers of red onion

Directions
Preheat the oven to 425˚F. Place the salmon fillets in a baking dish. Brush the tops lightly with olive oil and season with salt and pepper. Bake 12-15 minutes, depending on how well done you like your salmon.

While the salmon bakes, dump all the dressing ingredients into a bowl and whiz with an immersion blender until smooth and uniformly blended. A regular blender or bowl-and-whisk combo will work, too, obviously. Makes about 6 ounces of dressing.

Toss lettuce blend with cucumber and onion. Divide between two plates.

Gently remove the salmon fillets the tray and place atop the salads. Drizzle with the honey mustard dressing. Serve.

You could also omit the olive oil and brush the salmon with some of the dressing before baking it. Of course, this would mean assembling the dressing first! Also, the recipe makes more dressing than you'll need for two salads, but it will keep in the fridge for a few days (can't exactly say how long since I tend to eat it all within 3 days).

The dressing is a bit runny, but I don't know how to fix that without changing how it tastes and it will thicken up a bit if you refrigerate it (well, the first batch thickened up ... but the second didn't).

I used linden honey in this recipe, but any mild-tasting honey would work just fine.




27 August 2014

Simply Summery Supper


A summery Sunday supper of roasted sweet corn and wild-caught salmon with a simple salad of tomato, onion, and cucumber. Bought the wild-caught salmon at Straight From Maine Seafood, a local fishmonger that opened three years ago and yet I'd never visited before. And why not? Because it's slightly inconvenient to get in and out of the shopping center's lot. Yeah, best reason ever.

Anyway, completely delicious salmon! And, if you're used to Whole Foods' prices for wild-caught salmon, Straight From Maine Seafood's prices are perfectly reasonable. In addition to the pleasing assortment of fish and shellfish, the store also sells lobster ravioli, soups, and Humpty Dumpty chips (in fabulous flavors like ketchup and dill pickle). I'm definitely going to have to add this store to my list of Things To Do On My Fridays Off Instead Of Frittering Them Away On The Internet.

Chop two small cucumbers into a small serving bowl. Add one chopped seeded tomato and half a diced red onion. Toss with one tablespoon olive oil, one tablespoon white wine vinegar, and salt-and-stuff blend of choice (I used Boxed Goodes' Allium Salt). Set aside.


Preheat oven to 400°F. Trim the corn silk and remove any loose leaves. Place corn on rack in preheated oven and roast for twenty minutes.

Pat salmon dry and brush with a little olive oil. Squeeze some lemon oven it and sprinkle with a few grinds of whatever salt blend you used on the cucumbers. Shove corn to the side of the oven. Add tray with salmon and roast ten minutes more.


Remove salmon and corn from oven. Allow corn to cool down for five minutes or until it doesn't burn your fingers, then shuck corn, brush with melted butter, and season with salt and pepper (if that's your thing). Portion out salmon, cucumber salad, and corn. Eat.


I bought and cooked more salmon than two people really "need," but I know the leftovers will be excellent in scrambled eggs and on tossed salad. Or just nommed-up cold while standing in front of the fridge. Don't judge.

29 July 2014

Something From The Cupboards: Crunchy Salmon Cakes

I did a bunch of shopping over the weekend, but all of it was for work, so there wasn't much left in the fridge by the time Sunday night came around. Happily, there was salmon and panko in the cupboards and I threw together a quick batch of crunchy salmon cakes and a rather tasty lemon-dill sauce.


To make the patties, I combined two six-ounce cans Wild Alaska pink salmon, well drained and flaked, with two eggs, two pressed cloves of garlic, black pepper, salt, dill, parsley, and a scant half cup crushed garlic-and-herb croutons. I molded the salmon mixture into palm-sized patties and then coated them with panko before cooking them in hot olive oil for about 5 minutes per side.

The sauce was a simple combination of a half cup of Hellmann's light mayonnaise, lemon juice, pressed garlic, dill, and black pepper. The sauce was decidedly garlicky and I worried The Husband would find it a bit too zesty for his delicate palate, but he really liked it!