Garlic Shrimp Bake


I save a lot of shrimp recipes, but I realized I don’t often MAKE shrimp dishes.  Likely due to the cost of fresh shrimp, which can be pretty high.  I am not opposed to cooking with frozen shrimp, but it’s not my preference.  It’s just too watery, I hate thawing it, and they don’t quite live up to their fresher cousins.  Anyway, shrimp is something I really enjoy when I do get a chance to make it and this dish is no exception.

It has SO much flavor it’s unbelievable, especially considering how simple it really is.  Everything goes into one dish and gets thrown into the oven.  Of course you will want to make some bread to go along and sop up that amazing sauce in the bottom of the pan.  I also chose to whip up some orzo (which I flavored with a quick gremolata) because as usual my husband wouldn’t have called it dinner without some form of starch.  They all went very nicely together.

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The shrimp has such a freshness to it from the lemon, garlic and parsley.  Then you get that heat from the red pepper flakes that really kicks it up a notch, while still having a sweetness to it as well.  The tomatoes become little jewels that soak up that liquid in the bottom and they literally burst in your mouth.

Though the cost of shrimp often leaves me a bit shocked, I would gladly pay it a little more often to enjoy such fantastic dishes as this.  This dish would also be a great dinner party addition, perhaps justifying the cost even a bit more.  If that wasn’t enough to convince you, I would even go so far as to say it’s a pretty healthy dish, with most of the fat coming from the olive oil which is said to be good for you anyway.  So with those great excuses, you have no reason NOT to go out and pick up some nice shrimp and treat yourself to this dish!

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Garlic Shrimp Bake

Ingredients :

  • 1.25 lb shrimp, peeled and deveined (if you are making this for two as we did you could easily get away with a lb and not have such a crowded pan)
  • 3 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 3 T. lemon juice (I actually just used the juice of one lemon and the zest as well)
  • 3 T. olive oil
  • splash of white wine (about 2 tablespoons or so)
  • 1/4 cup chopped tomatoes (I used one roma tomato)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. fresh parsley, chopped

Directions :

  1. Preheat oven to 375° F.
  2. Arrange all the ingredients except the parsley in an oven-safe skillet (cast iron works great for this).  Bake for 10 minutes, or until shrimp is done (depending on the size of shrimp you buy).
  3. Remove from oven, top with parsley and serve along side some bread or pasta.

Recipe from Nutritious Eats

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Pasta with Shrimp, Lime & Saffron


Whenever I make a dish with fish or shellfish in it I just feel like I am eating better.  Obviously that is not always the case, but generally I do feel it holds some truth.  Fish and shellfish are both very low calorie and fat, and generally are prepared in ways that keep things light and fresh.  Despite the large amount of olive oil in this dish (but keeping in mind olive oil IS good for you lol) I do feel like this is a pretty light, yet satisfying dish.  The nice fresh, slightly sweet taste of the shrimp pairs perfectly with the bright tangy and spicy sauce.

Let’s talk about saffron for a minute.  It is the most expensive spice on the market and most people have probably never tried it.  It is actually the stigma of a certain type of crocus.  It lends a sort of sweetness to a dish, and a little goes a LONG way.  When you buy it you often get a tiny amount and you really only need a few threads for a dish.  If you just can’t justify spending so much on a spice, I think this dish would still be a winner without it, but if you’re curious definitely give a shot!  It will probably last you a long time because not many dishes call for it.  A tip I found for dispersing the flavor more evenly in your dish is to soak the threads for about 5 minutes in a teaspoon of warm water or white wine to then be used in your dish.

The recipe I followed actually had a slightly different name (Pasta with Scampi, Lime & Saffron), but I don’t think it’s correct.  When I think of scampi I think of shrimp cooked in a garlic butter sauce, and there is no butter in this dish.  There is however a good deal of garlic.  Don’t shy away from it, it’s not nearly as intense as it seems lol.  I used a shallot as my onion for a more mild onion flavor.  The recipe was also originally written for a full lb box of pasta, but I used a bit less (11oz).  I didn’t end up needing any pasta water to thin my sauce out, but don’t forget to hang on to it just in case.  The recipe I followed called for Nolly Pratt, but I have no idea what that is (however they referenced white wine in the article so that’s what I went with), instead I used a chardonnay.  And, as always, if you can get your hands on some nice fresh shrimp that would definitely be best.  However frozen is fine too.  I wanted to leave the tails on for a prettier picture, but the part of me that can’t stand food that is a hassle to eat won in this case.

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Pasta with Shrimp, Lime, & Saffron

Ingredients :

  • 12 oz. linguine
  • 1/4 cup olive oil
  • 18 medium sized shrimp (about a lb)
  • 1 onion finely chopped (or shallot)
  • 8 garlic cloves, thinly sliced
  • 100 ml white wine
  • few strands of saffron (remember a little goes a long way)
  • zest of 2 limes
  • juice of 1 lime
  • 1 tsp. chili flakes
  • 1/4 cup freshly chopped parsley
  • 1/4 sliced green onions
  • black and white sesame seeds for garnish
  • salt and pepper to taste

Directions :

  1. Clean, devein, and prepare shrimp how you like them.  Salt and pepper them.
  2. Heat a skillet over medium to medium-high heat with a bit of your oil and cook shrimp on each side for about a minute and set aside.  They should be mostly cooked through because they won’t cook much longer after this, but remember shrimp are easy to over-cook.
  3. Add the rest of your oil to the skillet and saute onions for a few minutes until softened.  Add garlic, chili flakes and saffron (on medium so your garlic doesn’t burn) and cook until fragrant.
  4. Add white wine, and scrape any bits off the bottom of your pan.  Bump it back up to medium-high and let it simmer for a couple minutes.
  5. Meanwhile, cook pasta according to package directions and reserve some of the starchy pasta water to thin your sauce as needed.
  6. Add to your pan the chopped parsley, lime zest, lime juice, green onions, and drained pasta.  Add a little of the pasta water at this time (only if necessary) as well.
  7. Add your shrimp, toss to coat, and heat through… make sure your shrimp are now fully cooked through.
  8. Garnish with a sprinkling of black and white sesame seeds and a wedge of lime.

Recipe from My Kitchen Treasures

 

 

Broiled Salmon with Mustard Dill Sauce


Rather than drag the kids to the store with me, which let’s face it is a nightmare, I like to wait until my husband is home before I go grocery shopping.  This is fine, except that by the time I am done it’s getting a bit late, and I often don’t feel like cooking anymore.  This is where super quick and easy meals come in!  Fish is a great option because if you buy fresh you need to use it right away anyway, and most preparations of it are fast.  I had planned to make some roasted potatoes with this, which admittedly would have added a good deal of time to the process, but luckily for me I forgot the potatoes.  I did get some asparagus though, and I knew between the two of us we had more than enough salmon so I just decided that would be dinner.  It ended up being plenty for me, but I am sure my husband would have liked to have the potatoes too.  Anyway, I sauteed the asparagus up while the salmon broiled and this meal came together lightning quick, and with very little work!

I actually can’t recall whether I have broiled fish before.  I have baked it plenty of times, but I guess I worried that the high heat of the broil on the top only would leave the middle uncooked before the top started to burn.  I am happy to report, at least this time, that is the not the case.  It was perfectly cooked through without being dry and had a nice bit of crust on top.   The recipe was originally for a much larger fillet of salmon, but for the two of us I halved the recipe.  That’s still 1.25lbs of fish!  Mine were cut into 4 individual fillets, so they cooked faster than the suggested time, so watch it closely when you put it in.  The sauce is easy to throw together, but if you want to save even more time, or allow for more time for the flavors to marry you could make it that morning and throw it in the fridge or even the night before.  Just make sure to give it a good whisk before serving it.

The flavors, though simple, were fantastic.  I was a little surprised by the step to rub soy sauce on the salmon, but whatever purpose it serves must be worth it because the salmon alone was great.  Combine that with the creamy sauce with that bit of grain and spice of mustard and the tang of the dill and you have a perfect pairing.  I used some of the sauce to drizzle on my asparagus as well.

Salmon isn’t the cheapest protein out there…. I think for 1.25lbs I paid close to 20.00!  To me that’s a lot, but we don’t eat salmon that often so I don’t mind splurging every once in a while.  Because it doesn’t fit into most people’s daily budget, however, I think it often becomes a “company dish”.  This not only has great flavor, but looks beautiful on the plate and would be great to serve to your guests.  I would just suggest rounding out the meal with something like… oh I don’t know… roasted potatoes and asparagus! lol.  Just don’t forget the potatoes like me and you’re golden.

 

Broiled Salmon with Mustard Dill Sauce

Ingredients :

  • 2.5 – 3 lb salmon fillet
  • soy sauce for rubbing the salmon
  • fresh bay leaves and thyme sprigs for garnish (I didn’t bother)
  • 1/2 cup coarse-grained mustard
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/4 cup olive oil
  • 4 tsp. sugar
  • 1/2 cup chopped fresh dill, or to taste

Directions :

  1. To make sauce, in a bowl combine the mustard, water, cream, oil, sugar, and dill.  Whisk together until well combined and set aside.  If making ahead be sure to chill in fridge, and re-whisk before serving.
  2. Preheat broiler.
  3. Rinse salmon and pat dry.  Arrange skin side down (mine were skinless) on a foil-lined pan and rub thoroughly with soy sauce.  Season with salt and pepper and broil about 4 inches from the heat for 12-15 minutes or until just cooked through.  Transfer salmon to a platter and garnish with herbs.
  4. Serve salmon warm or at room temperature with mustard dill sauce.

Recipe from A Chow

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Fettuccine with Salmon, Mushrooms & Apsaragus


I love smoked salmon, but I don’t buy it very often.  So when I came across this recipe I knew I had to try it.  I have had smoked salmon in pasta dishes before, and feel it works really well because of the concentrated flavor, as opposed to fresh salmon.  It’s also super easy to just flake already prepared fish into a quick pasta dish, and you can buy it in advance rather than having to make whatever fresh fish you purchased the day you buy it to preserve the freshness.

The recipe I followed was formatted for the metric system, and so I had to do a bit of converting.  This isn’t a big deal with the help of some of the online converters.  But aside from that I find that there are also often differences in things like produce sizes.  Specifically for this recipe, it called for an entire bunch of asparagus, for a pasta that is meant to serve two.  I didn’t think much of it until I started to cut it all up and then it seemed like a LOT!  To my surprise it turned out ok (though I did make a bit more linguine than it called for), but I still have to wonder if I was meant to use that much.  The original recipe also called for swiss brown mushrooms, which I am unfamiliar with (at least by that name) so I used crimini mushrooms, and about 8 oz of them.  One other thing I wasn’t quite certain of was the call for “hot smoked salmon”.  I have no idea if that meant spicy, or if you can perhaps purchase smoked salmon heated or what, but I just went with a nice thick smoked salmon I found in the seafood section of my local grocery store.  To make things easier for all of you, I am just going to share my conversions/alterations when I type up the recipe.

The dish itself really was fantastic by the way.  Full of flavor, nice and creamy….. this is not your figure friendly type of dish necessarily lol…. and had wonderful color to it which you know I appreciate.  This is another one of those recipes that is great for any night of the week, but good enough to stand up to a special occasion or dinner party with friends!

Fettuccine with Salmon, Mushroom & Asparagus

Serves : 2               Time to make : 20 minutes

Ingredients :

  • 8 oz. linguine (though I used more like 12oz)
  • 1 T. olive oil
  • 8 oz. sliced brown mushrooms
  • 1 bunch asparagus, roughly chopped
  • 2 cloves garlic, minced
  • 12 oz. heavy whipping cream
  • sm. handful chopped parsley (about 2 T.)
  • salt and pepper to taste
  • 1/2 lb. smoked salmon

Directions :

  1. Boil a large pot of water and cook pasta according to package directions.
  2. Meanwhile, heat oil over medium-high heat in a large skillet and saute mushrooms and asparagus for a few minutes until tender.  Add the garlic the last minute to avoid over cooking.    Lower heat to a simmer and pour in the cream.  Simmer for 3 minutes then add the parsley, salt, and pepper.  Stir to combine and remove from heat.
  3. Strain linguine and transfer to the cream mixture.  Toss to combine.  Flake most of the salmon into the pasta, reserving a few pieces to garnish with.  Divide into two bowls and sprinkle a bit of parsley on top with the pieces of salmon.

Recipe from Chew Town

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Sweet Chili Shrimp Stir-fry


This is a fabulously simple dish, ready in under 20 minutes.  It would be just as good for a special occasion as a quick weeknight meal and has a lot of flavor despite the seemingly simple ingredient list.  I had to really fight the urge not to throw a little something extra in this, and really give it a chance, but I am glad I didn’t.  The peas give it that freshness, the sauce gives it the heat and sweetness, the nuts give it that crunch and have a great buttery texture that just goes so well with the shrimp, and of course the lime just ties it all together and gives it that little something extra.  I almost didn’t even make this because it seemed SO simple, and I wasn’t sure if Jeff would be ok with it.

I accidentally grabbed cooked shrimp when I was at the store, but it was ok since all the flavor is in the sauce and I didn’t have to worry about getting it into the shrimp since it coats everything.  I didn’t have Jasmine rice on hand so went with some boil in a bag brown rice and I actually think it went perfectly with this.  For the chili sauce I had some garlic chili thai sauce already opened so I used that.  My only issue with this recipe was when it was time to photograph it…. it’s not exactly the prettiest dish to look at, but what it lacks in appearance it makes up for in taste!  You won’t regret trying this one.

Sweet Chili Shrimp Stir-fry

Serves : 2         Time to make : less than 20 minutes!

Ingredients :

  • 1 lb shrimp, cleaned and deveined
  • 2 cloves garlic, minced
  • 1/3 C. sweet chili sauce
  • 1 1/4 C. snow peas
  • 1 T. olive oil
  • 1/2 tsp. sesame oil
  • 1/2 C. cashews, roughly chopped
  • 1 lime
  • 1 1/2 C. jasmine rice, uncooked (or another quick cooking variety)

Directions :

  1. In a medium sized pot cook rice according to package directions.
  2. In a large skillet, warm the olive oil over moderate heat.  Cook garlic in oil until fragrant, about 30 seconds.  Add shrimp and saute until pink and cooked through.  Remove from pan.
  3. While shrimp is cooking, trim ends off snow peas and cut into thirds diagonally.
  4. Add sesame oil to the pan and saute snow peas until tender, about 2-3 minutes.
  5. Return the shrimp to the pan and add the sweet chili sauce, cook until  heated through.  Add more chili sauce if necessary.
  6. Serve over rice and top each plate with chopped cashews and a fresh lime cut into wedges.

Recipe from the clever carrot

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Published in: on February 14, 2013 at 12:54 pm  Comments (3)  
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Mango & Banana Salsa with Tilapia


It is my goal to eat more fish this year for it’s health benefits and just for the variety as well.  I have always enjoyed fish, but I am not very experienced with it, so it will be fun to try new ways to prepare it.  Tonight’s recipe instantly grabbed my attention by all the gorgeous colors in the dish.  After all, they way your food looks plays a large role in your enjoyment of it.  I was a bit disappointed to see that the recipe called for mango because I just can’t stand the stuff, but I also knew that I could probably substitute some pineapple with good results since I have had a similar salsa before.  The addition of banana was very new to me however, and intriguing for sure.  I will post it with the original recipe, but my own review is for the pineapple version.

The dish comes together very quickly, and easily.  I suggest making the salsa earlier in the day if you have time and letting it sit in the fridge to really let the flavors marry, but I only had about a half hour for mine and it was still great.  The dish has such a freshness to it, and a great balance of heat, sweet, and sour with the colorful salsa.  With the eye-catching presentation it’s the perfect thing to serve to guests if you want to impress.  It’s also very low calorie/fat which everyone appreciates.  The recipes makes a lot of the salsa, almost more than you need, but it worked out to sort of eat it like a salad with the cut up fish rather than as a topping for it.  I was a bit confused about the part where it called for half of a long red pepper, and then listed jalapeno or thai, so I just got a red jalapeno and put the whole thing in there since they aren’t very big.  I would suggest tasting whatever type of pepper you use first to determine how much you want in there.

 

Mango & Banana Salsa with Tilapia

Serves : 4                         Time to make : 25 minutes (+ time for salsa to sit)

Ingredients :

  • 1 large ripe mango, cut into 1/4-inch pieces (a heaping cup) * I subbed the same amount of fresh pineapple
  • 1 medium banana, firm ripe, cut into 1/4-inch pieces
  • 1/2 long red pepper, ripe jalapeno or Thai
  • 1 sweet red bell pepper, cored, seeded, cut into 1/4-inch pieces
  • 2/3 cups cilantro leaves, 1/3 cup minced & 1/3 cup roughly chopped
  • 1/2 small red onion, cut into 1/4-inch pieces
  • 2 T. fresh lime juice (I added a little more and some zest)
  • 1/4 tsp. kosher salt or to taste
  • 4 tilapia fillets
  • Kosher salt and fresh ground pepper
  • flour (about a 1/4 cup or so
  • 2 T. olive oil

Directions :

  1. Combine mango, banana, pepper, red pepper, cilantro, onion, lime juice, and salt in a large bowl, cover and refrigerate for up to 3 hours if time allows, otherwise you can move right on to the fish.
  2. Pat dry fish fillets, season with salt and pepper on both sides and dredge in flour; shaking off excess.
  3. Heat oil in a large skillet over medium-high heat.  Add fish and cook until medium golden brown and fish easily lifts from bottom of pan.  Turn over and cook until done all the way through.
  4. Move to either one serving tray or individual plates before topping with the salsa (about a cup per fillet if individual).  Serve with additional lime wedges if desired.

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Ultimate Tuna Melt


Let me start by saying I did not name this recipe.  It came from Food.com.  However, I do agree that this is one awesome tuna melt!  The first time I made this recipe was in 2007, and I have made it countless times since.  Not only are they tastey, but they are quite quick and simple to prepare, and low in fat and calories.  These melts make it into our meal rotation often during those times we are trying to lose a bit of weight… such as last night lol.

Over the years I have very slightly altered the recipe to suit our needs and this is what I will share on my blog.  The ingredients are all basically the same, but I may have changed a few amounts and also the method a little to give the best results.  Jeff and I usually each eat 4 of these…. yeah I know it sounds like a lot, but even at that many the calorie total fits well within our daily budgets.  If you can find the 100 calorie english muffins that works best (if you are counting calories anyway), but any type will do just fine.  Likewise, I use the ultra thin cheese for diet reasons, but have used regular slices before as well.  As for the tuna, I use chunk light because I try to avoid Albacore for the mercury levels, however the original recipe did suggest the albacore.

 

Ultimate Tuna Melt

Serves : 2-4               Time to make : 15 minutes

Ingredients :

  • 4 (100 calorie, or wheat variety) english muffins, cut in half
  • 2 small cans of tuna (in water), well drained
  • 3/4 cup artichoke hearts, drained and chopped (I usually use one of the small jars of marinated hearts)
  • 1/2 cup green onions, chopped
  • 2 T. fresh lemon juice
  • zest of a lemon
  • 1 tsp. oregano
  • 1/4 tsp. black pepper
  • 1/8-1/4 tsp. cayenne pepper (start with the lesser and taste it)
  • 2 tsp. olive oil
  • 8 slices ultra thin provolone

Directions :

  1. Preheat broiler, and arrange muffins on baking sheet.  Spray lightly with any sort of cooking spray and brown slightly.  This happens fairly quickly so keep an eye on it.  Once done set aside while you mix the topping.
  2. In a large bowl combine the tuna, artichokes, onions, lemon juice and zest, seasoning, and oil.  Spoon carefully onto each toasted muffin.  Top with a slice of cheese.
  3. Broil for a couple of minutes, watching closely until cheese has melted and starts to brown.  I find that rotating them helps get them all evenly done.

ultimatetunamelt

Fish Picatta


This recipe comes from Melissa d’Arabian, whom you may have seen on Food Network.  I’ve made other variations of this recipe before, but this one is SO simple I had to give it a try and I was so glad I did because it’s literally bursting with flavor.  It’s a great weeknight meal because it takes so little effort to prepare, and it’s also a nice light dish with low calories and fat.  If you’re like me and would like to find more ways to incorporate fish into your diet for all it’s healthy benefits, I highly suggest you try this recipe.

Tonight I paired this with some fried potato slices (fish and chips), but it would also be good with a simple pasta to soak up all that delicious sauce left on the plate.  Or perhaps some couscous would be nice too.  Tilapia is fairly inexpensive, but you can splurge a little and use something like Halibut for this too if you want.  Really, any firm white fish would work I am sure.  The lemon flavor is VERY strong, so if you would like it a little less lemony go ahead and do half the lemon juice.  I have tried this with both pinot and moscato and had great results.

 

Fish Picatta

serves 4                time to make : 20 minutes

Ingredients :

  • 2 T. olive oil
  • 4 small fillets of white fish such as tilapia, about a lb total
  • Sea salt and freshly ground black pepper
  • 1/4 cup flour
  • 1/4 cup white wine
  • 2 lemons, juiced (I also take the zest off one for extra flavor)
  • 2 T. capers
  • 2 T. butter
  • 2 T. chopped fresh parsley

Directions :

  1. Heat olive oil in a large saute pan over medium-high heat.  While pan is heating, blot fish with a paper towel, season with salt and pepper.  Dredge in flour, shaking off excess.
  2. Saute fish in oil until just cooked through and lightly browned, about 4 minutes.  Turn half way through cooking.  Move to platter and keep warm.
  3. Immediately deglaze the pan with the white wine, whisking for about 1 minute.  It  helps to lift the pan off the burner at this point or you will have a HUGE mess.  Add the lemon juice and capers next and stir to combine.  Add the butter, allowing to melt as you whisk together.  Simmer for a couple minutes to allow the sauce to thicken slightly as it reduces. 
  4. Pour over the plated fish, and top with your chopped parsley (and this is where I add the zest as well).

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Published in: on January 1, 2013 at 7:42 pm  Leave a Comment  
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Day 89 : Crab Melts


Just another light mid-week meal tonight.  We’ve had these before, and really like them.  They are super simple to make, and as I said they are pretty light on the calories/fat if you use reduced fat versions of the ingredients.

The recipe calls for french bread, but I like to use the 100 calorie english muffins.  Not only are the perfect size, but they are only 1 pt per muffin when following weight watchers…. at least according to their old points system.  I seem to always forget to toast the english muffins first so we’ve only had them where the bread is still fairly soft, but I am sure toasted would be even better.  They are only under the broiler for a very short time at the end so if you want it toasted do it before.  The only addition I made to these was to salt and pepper to taste before spooning onto the muffins.

 

Crab Melts

Serves : 2             Time to make : 10 minutes

Ingredients :

  • 1 cup crab meat (or imitation)
  • 1/2 cup red bell pepper, diced
  • 2/3 cup green onions, thinly sliced
  • 1/2 cup artichoke hearts, chopped
  • 1 tsp. lemon zest
  • 1/4 cup reduced fat mayo
  • 1/4 cup reduced fat sour cream
  • 4 slices french bread, or sourdough bread
  • 1 1/2 cup sharp cheddar cheese, sliced (I just use shredded, and probably a little less depending on how much I can pile on)

Directions :

  1. Preheat broiler and toast bread now.
  2. Combine crab, red pepper, artichoke hearts, mayo, sour cream, lemon zest, and all but 2 T. of the green onions in a medium bowl.
  3. Spoon onto bread and top with cheese.
  4. Broil for about 2 minutes until cheese is melted
  5. Top with remaining 2 T. of green onions.

 

Day 88 : Lobster Pizza


Or in this case… Crab Pizza.  If you have ever been to Red Lobster and gone crazy over their Lobster Pizza appetizer this recipe is for you!  It’s a fairly good imitation of Red Lobster’s version and surprisingly simple to make!  I used imitation crab meat because it’s just easier, and of course cheaper.

An added bonus about this recipe is that it is fairly low fat/calorie if altered just a bit.  The first time I made this I used a wheat tortilla, reduced fat cheeses, and a reduced fat butter.  At the time I was on weight watchers, and Jeff and I each ate half a pizza for only a few points.  Today I went full fat, and ate the whole thing lol.  Using the tortilla shells as the crust makes it the perfect size for one person to have as a meal, or a light appetizer for 2-4.

I cooked mine on a pizza stone that I pre-heated while the oven heated.  I find that this works best to get the crisp crust without over-cooking the rest of the pizza, since over-cooked fish is not very appetizing.  Definitely don’t skip the salt and pepper on the bottom because that really makes it great, and the same with the fresh lemon squeezed on top at the end.

Lobster Pizza

Serves : 1-4           Time to make : 15 minutes

Ingredients :

  • 1 (10-inch) flour tortilla
  • 1 oz. Land O’ Lakes Roasted Garlic Butter Spread
  • 2 T. grated fresh parmesan cheese
  • 4 oz. roma tomatoes, diced (I used one large roma tomato)
  • 2 T. fresh basil, julienne style
  • 2 oz. lobster meat, diced
  • 1/2 cup cheese, italian blend shredded
  • lemon juice
  • course salt and pepper
  • cooking spray or oil

Directions :

  1. Preheat oven to 450 degrees.  I suggest also preheating your intended baking sheet/stone.
  2. Spread butter onto the tortilla, making sure to completely cover every inch.
  3. Sprinkle parmesan on next, and then the tomatoes, basil, and lobster.
  4. Top with the shredded cheese.
  5. Spray your baking sheet/stone with cooking spray or brush with a bit of oil.  Then sprinkle course salt and fresh ground pepper onto the sheet/stone.
  6. Place your assembled pizza on top of the salt and pepper and bake for 5 minutes or until crust is browned and crisp.
  7. Squeeze a bit of fresh lemon juice on top of the finished pizza to really make the flavors pop, and cut into slices.

Day 28 : Seared Salmon with Balsamic Glaze


I finally had a chance to get to the store!  At least one of them anyway, I have to go again tomorrow still lol.  But since I went today I figured it was a great day to have some fresh fish.  I learned the hard way after some very BAD salmon to never buy fish ahead of time in our house, and always to cook it up that very same day.  This is especially true for the fact that we live a ways from any truly FRESH fish here in Idaho.

This salmon was so easy to prepare and looked beautiful on the plate.  The sweetness of the glaze was a nice addition and was not overpowering at all.  This is a fairly simple flavored dish I felt, and if I make it again I might try to add something more to it just to see if I could achieve that “wow” factor.  Maybe some garlic, herbs, some orange juice perhaps, or even some asian inspired ingredients.  One thing I did have an issue with was the glaze not wanting to thicken up.  The recipe claimed it should after a couple of minutes, but even with some cornstarch added in (after reading reviews) I noticed it took a good 5 minutes to even start to thicken and then only after I finally gave up and let it sit for a bit.  Of course it did not subtract from the flavor that the glaze was runny, just the presentation.  One other thing about this recipe… it’s quick!  Perfect for a nice meal after a long day at work or like me, after a day of shopping.

 

Seared Salmon with Balsamic Glaze

Serves : 4                          Time to make : 15 minutes

Ingredients :

  • 4 salmon fillets
  • 2 tsp. olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1 1/2 T. lemon juice
  • 1 T. + 1 tsp. brown sugar, packed
  • salt and pepper to taste

Directions :

  1. Pat dry salmon fillets and season with salt and pepper to taste. (I like to use course salt for seasoning meats)
  2. Whisk together vinegar, water, lemon juice, and brown sugar in a small bowl and set aside.
  3. In a non-stick skillet over medium-high heat warm the oil, but not to the point of smoking.  With skin side up, place fillets in the heated oil and sear for about 4-6 minutes.  Flip and cook another 3 minutes or so until the salmon is done all the way through.  Remove to a plate and tent with foil to allow the juices to rest.
  4. In a small saucepan heat the balsamic mix over high heat and boil, stirring constantly, for about 3-5 minutes or until the glaze has reduced down and thickened.  (I added about 1/2 T. of cornstarch to mine at the start to help it thicken which you may want to do also)
  5. Spoon the glaze over the salmon and enjoy!

 

Published in: on January 29, 2011 at 8:22 pm  Leave a Comment  
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