Baked honey glazed salmon

I made this as a half recipe.  I suggest you double the sauce recipe though because it’s delicious and extra sauce is a good thing!

Check my note at the bottom of recipe for changes.

Good recipe!

• 4 boneless salmon fillets
• ▢ 2 tbsp unsalted butter - melted
• ▢ 2 cloves minced garlic
• ▢ 2 tbsp honey
• ▢ ½ tsp dried parsley - or 2 tsp fresh parsley, finely chopped
• ▢ ¼ tsp salt
• ▢ ¼ tsp pepper
• ▢ pinch paprika
• ▢ 1 lemon sliced into half-moons

• 
  Place the salmon fillets, skin-side-down on the baking tray.
  
  
• In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper, and paprika.
  2 tbsp unsalted butter, 2 cloves minced garlic, 2 tbsp honey, ½ tsp dried parsley, ¼ tsp salt, ¼ tsp pepper
  
  
  Preheat oven to 400°.

• Place the salmon fillets, skin-side-down on the baking tray.( I removed the skin)

  

  
  

  

  
  
  
  

• In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper, and paprika.
  2 tbsp unsalted butter, 2 cloves minced garlic, 2 tbsp honey, ½ tsp dried parsley, ¼ tsp salt, ¼ tsp pepper, pinch paprika
• Pour the mixture over the salmon fillets (don't worry about any of the sauce pooling on the tray).

• Arrange the lemon wedges on and around the salmon.
  1 lemon sliced into half-moons
• Place in the oven and bake for 8 minutes.
• Open the oven and baste the salmon with any of the sauce that has pooled on the tray. Bake for a further 4-7 minutes until the salmon is tender.
• Serve with your favorite potatoes and green veg.
  I had seasoned acne de Pepe and fresh broccoli.
  ****Note:  I baked the salmon about 10 minutes with half of the glaze.  Then removed from oven and baked another 15.  We like it more on the medium to well done.

Adapted from Kitchen sanctuary 

Baked Cod

• 4 

  cod filets, about 1" thick

• Kosher salt

• Freshly ground black pepper

• 4 tbsp. 

  extra-virgin olive oil, plus more for baking dish

• ****1 c. 

  cherry tomatoes ( I used I cup drained petite tomatoes)

• 1 

  lemon, sliced, plus more for garnish

• 2 

  garlic cloves, smashed but not peeled

• 2 

  sprigs thyme***(I used 3/4 dried thyme)

• 2 tbsp. 

  freshly chopped parsley, for garnish(I used 1 tsp. Dried parsley)

1. Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper. 
2. Step 2Combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme in a 9"-x-13" baking dish. Toss to coat and spread into an even layer. Nestle cod pieces into baking dish. 
3. Step 3Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes, depending on thickness of filets. 
4. Step 4Serve garnished with parsley, more lemon juice, and pan sauce.

Dessert too!

Tip:

I placed the lemon slices under the fish. The fish will not stick to the bottom and the lemon will seep into the fish.

Adapted from Delish.com

 

 

 

Warm tuna salad

This is my take on my previous hot chicken salad using canned tuna fish.

I had offered to bring something to a cocktail and appetizer lunch and was asked to bring my hot chicken salad.  Since lent was this week I decided to make a version of my hot chicken salad.

Since I knew this would be easily made and easy to transport ( I used a disposable pan for convenience).

I will bring some Naan bread to serve with it.

2- 5.4 oz.  White albacore tuna packed in water and drained(flake tuna with a fork)

1/2 cup celery

1tsp. Dijon mustard

1/2 tsp. Lemon juice

1/2 cup mayonnaise 

1/2 tsp. Onion powder 

1/2 cup shredded cheddar cheese

1/2 to 3/4 cup crushed cornflakes 

2 T melted butter 

Place top 6 ingredients in a medium bowl.  Mix all until blended.

Place in a lightly greased 8x8” baking dish .

Sprinkle cheese first then crushed cornflakes 

Drizzle butter over cornflakes.

Bake  350° COVERED 15 to 20 minutes and then remove cover and bake an addition 5 to 7 minutes uncovered.

Enjoy!

Zesty Shrimp salad with couscous

 This meal can be prepared in 30 minutes or less!!!

I'm determined to continue on with new recipes for the next month or so.  I know everyone is always looking for new salad recipes and since we still can get a lot of fresh produce I thought this might be a nice choice for the end of summer salads.

This recipe is right out of Woman's day magazine and has lots of healthy ingredients. No cooking is involved. Enjoy!

Original 6/8/17

1 cup couscous
salt and pepper
1 T olive oil
1/2 cup fresh basil, chopped
2 navel oranges
20 large cooked and peeled shrimp
1 lb. cherry tomatoes(I used a gourmet medley for more color 
and taste)
1 avocado  cut into 1/2 inch pieces(I didn't have one)
1/2 small sweet onion slices thin
1/4 cup pitted green olives cut in quarters. (about 10)
2 T fresh lime juice, plus wedges for serving

Note:  my shrimp were lightly seasoned and I recommend using plain shrimp for this dish.

Place couscous and pinch of salt in a medium bowl. Add 1 1/4 cups hot tap water. Cover and let sit for 15 minutes.  Fluff with fork and fold in oil and basil

Next cut away the pith of the oranges and working over the bowl cut the oranges into segments, adding them to the bowl along with any juices. (Note) I didn't feel there was enough juice so I added 1/4 cup orange juice to the mix.

Gently fold in the shrimp, tomatoes, avocado, onion, olives, lime juice and 1/2 tsp. salt and pepper.  Serve over the basil couscous.  Light and Yummy!

5/5/16

3/8/2021

Lemony Shrimp Salad with Couscous: Light and healthy

1/13/14

Re-post because it’s so yummy!  And healthy too!

When I started this blog my intention was to bring basic good Italian and Slovak food back into the kitchen; recipes that have been in my family since forever and my plan is to continue to do. 

 Now that summer is here a few light meal recipes might appeal to all for those hot summery days. I have had several requests for light salads which can be served for dinner or lunch.. 

I saw this recipe in a magazine and decided to try it out and I liked it.  A little shrimp for an added change. This blog is still a work in progress and I'll continue to play around with some meals that I've found to be tasty, interesting and healthy as well.

 You can be assured the Italian and Slovak food I so love will always be a part of it. You can look forward to seeing Cappeletti, Ravioli, Pasta Fagioli, Chicken Scampi, Frittatas, Potato Pancakes, Pierogi,  as well as many favorite recipes that my mom and grandmothers used to make and  I loved to eat. 

Enjoy!

Recipe:
 

1 cup Couscous
1 1/2 lb. cooked and peeled medium shrimp (check out the fish dept at the market).  You may be able to get some already cooked and will make it easy to prepare for a quick meal).
1/2 lb.sugar snap peas(microwave for a few minutes) or vegetable of choice
3/4 cup fresh basil leaves..broken into pieces)
2 scallions chopped
2 tsp. grated lemon rind
3 tablespoons lemon juice
3 tablespoons olive oil
Lemon for Garnish if desired

Place couscous in a large bowl, add 1 cup very hot tap water with 1/4 each salt and pepper.  Cover and let sit for 5 minutes.

In a medium bowl place chopped scallions, sugar snap peas, basil, shrimp and lemon rind.  After couscous has set add above and toss with lemon juice and olive oil..

Note:  You may have to add a little more olive oil if it seems dry.  Also substitute a vegetable of choice instead of peas if you so choose.  Light healthy meal..

7/5/12 
7/15/13
1/13/14

Stove top fried cod

Approximately I lb. Fresh cod (2 medium size filets)

4 Tablespoons canola oil 

2 Tablespoons butter

2 tsp. Or more Each parsley, basil and seasoned Panko bread crumbs

Salt and pepper to your taste. I used about 1/2 tsp. Per filet.

In a large frying pan place some canola oil( do not use olive oil) it will burn!!!. Heat until oil is hot.

Rinse cod and Pat with paper towel’s cod to gently remove any water.  Place well patted  seasoned cod in well heated frying pan.  Turn heat to medium, place cod in oil .  It will sizzle!

  Cook approximately 2 or 3 minutes and flip over with spatula.

Top with butter and lemon and cook about the same amount of time.  Cod  will be white and flaky.   Serve immediately!

Shrimp Mascarpone

New Recipe!!

I’ve been wanting to try this recipe for sometime.

I adapted it to our favorite seafood and food tastes 

6 T butter

1T olive oil 

1T dried parsley 

1 clove minced garlic

1/2 lb. fresh green beans (par cooked)

1/2 lb. mushrooms (optional)

1/2 tsp. Onion powder

Salt, pepper to taste

1lb. Cooked shrimp

3/4 lb. Cellantini pasta or pasta of choice

Sauce:

1/4 cup milk

1(8oz.) Container mascarpone cheese

2 T butter

Cook pasta according to directions. Note do not overcook.

Make sauce.

In a small pot on low heat place butter and milk, add mascarpone and blend together.  

In another pan melt butter with olive oil. Add garlic , onion powder and cooked green beans. Sauté slowly. Add cooked shrimp and cook until shrimp is warmed.

 

Remove and drain pasta add to butter Mascarpone sauce.

Serve immediately.  Enjoy!

Salmon cakes—New recipe Air fryer

Air fryer recipe for Salmon cakes.

The below recipe I didn’t add bacon to because (I )one didn’t have any bacon and (2)two I thought I’d eliminate some fat calories.  Having said that I think the bacon would have given it much more flavor.

We chose to top our salmon cakes with the below toppings.

We did enjoy the salmon cakes but added a topping after removing from air fryer.

Air fryer Setting 380 degrees.. 15 minutes.

**It was suggested to fry them in vegetable oil so you can or like  me use your Air fryer .

Ingredients

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved

**1/4 cup chopped onion ( I did not fry the onions )

1 egg

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon sugar

1/2 lemon, zested

1 (14-ounce) can wild salmon, checked for large bones

1 baked or boiled russet potato, peeled, and fluffed with a fork

1/4 cup bread crumbs

2 tablespoons grated Parmesan

Freshly ground black pepper

1/2 cup vegetable oil

Add 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

1. Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Enjoy!

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