1/4 cup finely chopped pistachios, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (4-ounce) fresh salmon fillets
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Lemon Cream Sauce, recipe follows
Directions:
In a shallow dish, combine the pistachios, salt, and pepper. Dredge the salmon in the pistachio mixture, pressing gently to coat.
In a small skillet, heat the oil and garlic over medium heat. Add the salmon and cook until browned, about 2 to 3 minutes. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.
Lemon Cream Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup heavy whipping cream
2 teaspoons lemon zest
1/8 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper
In a small saucepan, melt the butter over medium-high heat. Add the flour, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Tilapia Filet with Apples
4 Tilapia filets
2 apples
2 teaspoons Calvados wine
2 shallots, sliced
2 cups heavy cream
1 teaspoon white wine
1 teaspoon frying oil
1 teaspoon butter
Salt and pepper, to taste
Sautee the apples with butter until caramelized and put them aside. Season the fish on both sides and sauté them in the oil. In a saucepan, reduce the Calvados wine, the white wine, and the shallots to half and then add the heavy cream. Reduce the sauce to a creamy consistency. Add seasoning. Drain the sauce.
To serve: Pour the sauce onto the dish. Add the fish and top with the apple mixture.
2 apples
2 teaspoons Calvados wine
2 shallots, sliced
2 cups heavy cream
1 teaspoon white wine
1 teaspoon frying oil
1 teaspoon butter
Salt and pepper, to taste
Sautee the apples with butter until caramelized and put them aside. Season the fish on both sides and sauté them in the oil. In a saucepan, reduce the Calvados wine, the white wine, and the shallots to half and then add the heavy cream. Reduce the sauce to a creamy consistency. Add seasoning. Drain the sauce.
To serve: Pour the sauce onto the dish. Add the fish and top with the apple mixture.
Garlic Parmesan Salmon with Wild Rice
2 Tbsp mayonnaise
1 clove garlic, minced
2 Tbsp grated parmesan cheese
1/4 tsp crushed red pepper flakes
3/4 cup crackers ( I like to use butter crackers)
2 fresh salmon filets
1 box Wild Rice (I use Uncle Bens original long grain & wild rice in the orange box)
Preheat the oven to 400 degrees, and cook the wild rice according to package directions.
While the rice is cooking, mix together the mayonnaise, garlic, parmesan cheese, and pepper flakes. Crush or grind the crackers ( a mini processor works great for this).
Spray your baking pan with cooking spray, and place the salmon in the pan. Spread the garlic-cheese mixture over the salmon filets.
Sprinkle the cracker crumbs over the filets. Bake uncovered about 15 minutes, or until the cracker crumbs are browned.
Remove the filets from the baking pan and lay over the wild rice. Serve immediately.
1 clove garlic, minced
2 Tbsp grated parmesan cheese
1/4 tsp crushed red pepper flakes
3/4 cup crackers ( I like to use butter crackers)
2 fresh salmon filets
1 box Wild Rice (I use Uncle Bens original long grain & wild rice in the orange box)
Preheat the oven to 400 degrees, and cook the wild rice according to package directions.
While the rice is cooking, mix together the mayonnaise, garlic, parmesan cheese, and pepper flakes. Crush or grind the crackers ( a mini processor works great for this).
Spray your baking pan with cooking spray, and place the salmon in the pan. Spread the garlic-cheese mixture over the salmon filets.
Sprinkle the cracker crumbs over the filets. Bake uncovered about 15 minutes, or until the cracker crumbs are browned.
Remove the filets from the baking pan and lay over the wild rice. Serve immediately.
Long John Silver's Fish/Chicken Batter
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Directions:
Prep Time: 5 minsTotal Time: 5 mins 1 Sift dry ingredients. 2 Add water and mix well. 3 Use to coat fish or chicken filets. 4 Cover the fish completely. 5 Deep fry until a nice golden brown.
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Directions:
Prep Time: 5 minsTotal Time: 5 mins 1 Sift dry ingredients. 2 Add water and mix well. 3 Use to coat fish or chicken filets. 4 Cover the fish completely. 5 Deep fry until a nice golden brown.
SPICED BROWN SUGAR SALMON WITH PEACH SALSA
I made this for the first time this summer and while Curt and I LOVED it, the boys ended up eating mac and cheese! They love salmon but I think the combination of the glaze on the salmon and the peach salsa was too much for their young palettes. The Flavor combinations may seem a little odd at first because in American cooking these are not ingredients that we use together a lot, but if you like Indian, or middle eastern food at all then you will like this.
Salsa Ingredients:
2 medium (1 cup) peaches, peeled, coarsely chopped
1 kiwifruit, peeled, coarsely chopped
2 tablespoons thinly sliced green onions
2 tablespoons chopped parsley
1 tablespoon lime juice
1/4 teaspoon crushed red pepper
Glaze Ingredients:
1/4 cup Butter, melted
1/4 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper
Salmon Ingredients:
1 (1 1/2-pound) salmon fillet
Combine all salsa ingredients in small bowl. Cover; refrigerate at least 1 hour.
Heat gas grill on medium or charcoal grill until coals are ash white.
Meanwhile, combine all glaze ingredients in small bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling until fish flakes with fork (9 to 10 minutes). Serve with salsa.
You can Substitute 1 cup frozen peaches, thawed, coarsely chopped if fresh are out of season.
Oven Directions: Heat oven to 425°F. Place salmon onto aluminum foil-lined baking pan. Brush with glaze. Bake 6 minutes; brush with remaining glaze. Continue baking until fish flakes with fork (10 to 12 minutes).
Salsa Ingredients:
2 medium (1 cup) peaches, peeled, coarsely chopped
1 kiwifruit, peeled, coarsely chopped
2 tablespoons thinly sliced green onions
2 tablespoons chopped parsley
1 tablespoon lime juice
1/4 teaspoon crushed red pepper
Glaze Ingredients:
1/4 cup Butter, melted
1/4 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper
Salmon Ingredients:
1 (1 1/2-pound) salmon fillet
Combine all salsa ingredients in small bowl. Cover; refrigerate at least 1 hour.
Heat gas grill on medium or charcoal grill until coals are ash white.
Meanwhile, combine all glaze ingredients in small bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling until fish flakes with fork (9 to 10 minutes). Serve with salsa.
You can Substitute 1 cup frozen peaches, thawed, coarsely chopped if fresh are out of season.
Oven Directions: Heat oven to 425°F. Place salmon onto aluminum foil-lined baking pan. Brush with glaze. Bake 6 minutes; brush with remaining glaze. Continue baking until fish flakes with fork (10 to 12 minutes).
SALMON & VEGETABLES IN LEMON DILL SAUCE
1 (12-ounce) package (3 cups) uncooked dried penne pasta
2 cups Light Sour Cream
2 teaspoons lemon juice
2 teaspoons freshly grated lemon peel
2 teaspoons dried dill weed
1 teaspoon garlic salt
1 pound fresh salmon, skinned, cut into 3/4-inch cubes
Salt
Pepper
1 tablespoon Butter
1/4 cup sliced leeks
1 medium (1/2 cup) red bell pepper, cubed 1/2-inch
1 (8-ounce) package (2 cups) frozen sugar snap peas
Cook pasta according to package directions. Drain. Keep warm.
Combine sour cream, lemon juice, lemon peel, dill weed and garlic salt in small bowl; mix well. Set aside.
Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, until salmon turns color (3 to 4 minutes). Remove from skillet; keep warm.
Add leeks to same skillet. Cook over medium-high heat, stirring constantly, 1 minute. Add bell pepper and peas. Continue cooking until vegetables are crisply tender (2 to 3 minutes).
Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture; stir to coat with sauce. Continue cooking until heated through (1 to 2 minutes).
2 cups Light Sour Cream
2 teaspoons lemon juice
2 teaspoons freshly grated lemon peel
2 teaspoons dried dill weed
1 teaspoon garlic salt
1 pound fresh salmon, skinned, cut into 3/4-inch cubes
Salt
Pepper
1 tablespoon Butter
1/4 cup sliced leeks
1 medium (1/2 cup) red bell pepper, cubed 1/2-inch
1 (8-ounce) package (2 cups) frozen sugar snap peas
Cook pasta according to package directions. Drain. Keep warm.
Combine sour cream, lemon juice, lemon peel, dill weed and garlic salt in small bowl; mix well. Set aside.
Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, until salmon turns color (3 to 4 minutes). Remove from skillet; keep warm.
Add leeks to same skillet. Cook over medium-high heat, stirring constantly, 1 minute. Add bell pepper and peas. Continue cooking until vegetables are crisply tender (2 to 3 minutes).
Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture; stir to coat with sauce. Continue cooking until heated through (1 to 2 minutes).
GRILLED WALLEYE WITH PEPPERY TARTAR SAUCE
Tartar Sauce Ingredients:
1/2 cup mayonnaise
2 tablespoons dill pickle relish, drained
1/4 teaspoon coarsely ground pepper
Fish Ingredients:
3 tablespoons Butter, melted
1 tablespoon chopped fresh dill, parsley or chives
4 (4 ounces each) walleye fillets
Salt and Pepper, if desired
Heat gas grill on medium or charcoal grill until coals are ash white. Stir together mayonnaise, relish and 1/4 teaspoon pepper in small bowl. Cover; refrigerate until serving time. Combine butter and dill in small bowl; brush butter mixture on both sides of fish, turning to coat.
Place greased grill grid or basket on grill. Place fish on grid. Grill, skin-side up, until edges start to turn white (3 to 4 minutes). Turn; continue grilling until fish flakes with fork (4 to 7 minutes). Sprinkle with salt and pepper, if desired. Serve with tartar sauce and lemon wedges. Sprinkle with chopped fresh chives, if desired.
*Substitute 1 teaspoon dried dill weed, parsley or chives for fresh if not available.
Stove-Top Directions: Heat 14-inch grill pan over medium-high heat until drops of water sizzle (about 2 minutes). Reduce heat to medium. Cook fish, skin-side up, until edges begin to turn white (2 to 3 minutes). Turn; continue cooking until fish flakes with fork (1 to 2 minutes).
1/2 cup mayonnaise
2 tablespoons dill pickle relish, drained
1/4 teaspoon coarsely ground pepper
Fish Ingredients:
3 tablespoons Butter, melted
1 tablespoon chopped fresh dill, parsley or chives
4 (4 ounces each) walleye fillets
Salt and Pepper, if desired
Heat gas grill on medium or charcoal grill until coals are ash white. Stir together mayonnaise, relish and 1/4 teaspoon pepper in small bowl. Cover; refrigerate until serving time. Combine butter and dill in small bowl; brush butter mixture on both sides of fish, turning to coat.
Place greased grill grid or basket on grill. Place fish on grid. Grill, skin-side up, until edges start to turn white (3 to 4 minutes). Turn; continue grilling until fish flakes with fork (4 to 7 minutes). Sprinkle with salt and pepper, if desired. Serve with tartar sauce and lemon wedges. Sprinkle with chopped fresh chives, if desired.
*Substitute 1 teaspoon dried dill weed, parsley or chives for fresh if not available.
Stove-Top Directions: Heat 14-inch grill pan over medium-high heat until drops of water sizzle (about 2 minutes). Reduce heat to medium. Cook fish, skin-side up, until edges begin to turn white (2 to 3 minutes). Turn; continue cooking until fish flakes with fork (1 to 2 minutes).
Shrimp Skewers w/Cilantro Drizzle
8 (10-in) bamboo skewers, soaked in water 15 minutes, drained
1 pound large shrimp (26/30 count), peeled, deveined, and tails removed
1 pineapple, peeled, halved, cored and cut into 1 inch cubes (about 24 pieces)
1 large Red bell pepper, cut into squares
6 Tablespoons extra-virgin olive oil
1 1/2 Tablespoons fresh lime juce
2 garlic cloves, minced
1 1/2 Tablespoons fresh cilantro, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
Directions:
Immerse skewers before lighting grill so they have plenty of time to soak. Prepare medium-hot fire in charcoal grill or preheat gas grill on medium high. To assemble skewers, pinch shrimp into horseshoe shape and thread it onto skewer, piercing it once near the tail and again near the head. Follow with square of red pepper and cube of pineapple, repeating until all skewers are filled. Lay skewers in a foil lined baking sheet and brush with olive oil. Set aside.
While grill is heating, prepare sauce: In small bowl, combine 6 Tablespoons olive oil, lime juice, garlic, cilantro, salt, sugar, and pepper. Whisk to mix throughly. Set aside until ready to serve. Whisk again before drizzling over skewers.
Oil grill grate. Fold 12 inch long piece of aluminum foil in half lengthwise and lay it on grill grate. Arrange skewers so exposed bamboo is protected from flame by foil and food is directly over medium-hot fire.
Use 2 pieces of foil if necessary. Grill on one side until shrimp and pineapple begin to caramelize, about 3 minutes. Turn and grill until shrimp turn pink on outside and are just opaque on the inside, about 3 minutes longer.
Arrange on serving platter, drizzle sauce over skewers. Serve immediately.
Thank You Sue Rooney for this great recipe!
1 pound large shrimp (26/30 count), peeled, deveined, and tails removed
1 pineapple, peeled, halved, cored and cut into 1 inch cubes (about 24 pieces)
1 large Red bell pepper, cut into squares
6 Tablespoons extra-virgin olive oil
1 1/2 Tablespoons fresh lime juce
2 garlic cloves, minced
1 1/2 Tablespoons fresh cilantro, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
Directions:
Immerse skewers before lighting grill so they have plenty of time to soak. Prepare medium-hot fire in charcoal grill or preheat gas grill on medium high. To assemble skewers, pinch shrimp into horseshoe shape and thread it onto skewer, piercing it once near the tail and again near the head. Follow with square of red pepper and cube of pineapple, repeating until all skewers are filled. Lay skewers in a foil lined baking sheet and brush with olive oil. Set aside.
While grill is heating, prepare sauce: In small bowl, combine 6 Tablespoons olive oil, lime juice, garlic, cilantro, salt, sugar, and pepper. Whisk to mix throughly. Set aside until ready to serve. Whisk again before drizzling over skewers.
Oil grill grate. Fold 12 inch long piece of aluminum foil in half lengthwise and lay it on grill grate. Arrange skewers so exposed bamboo is protected from flame by foil and food is directly over medium-hot fire.
Use 2 pieces of foil if necessary. Grill on one side until shrimp and pineapple begin to caramelize, about 3 minutes. Turn and grill until shrimp turn pink on outside and are just opaque on the inside, about 3 minutes longer.
Arrange on serving platter, drizzle sauce over skewers. Serve immediately.
Thank You Sue Rooney for this great recipe!
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