Salmon Bake with Pecan Coating Recipe
Let’s get cooking with healthy hearts in mind. Try on this Salmon Bake with Pecan Coating recipe this weekend & just let it melt in your mouth. Enjoy & see you Monday!
Ingredients:
- 3 tablespoons Dijon mustard
- 3 tablespoons butter, melted
- 5 teaspoons honey
- 1/2 cup fresh bread crumbs
- 1/2 cup finely chopped pecans
- 3 teaspoons chopped fresh parsley
- 6 (4 ounce) fillets salmon
- salt and pepper to taste
- 6 lemon wedges
What’s Next:
Go ahead & preheat your oven to 400 F or 200 degrees C.
In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Rick Stein Roasted Salmon with Salsa Verde Recipe
Well, he may have a few screws loose, if you’ll pardon my expression, but the man can still cook. Celebrity chef Rick Stein shows us how salmon should taste like. Enjoy this Stein original Roasted Salmon with Salsa Verde recipe.
To make life easy, prepare the salmon in the morning, refrigerate but remove 30 minutes before roasting to allow it to come back to room temperature.
Ingredients:
- Pound of salmon fillets
- 2 tablespoons parsley leaves
- 2 mint leaves
- 4 tablespoons capers
- 6 anchovy fillets in olive oil, drained
- 3 garlic cloves
- 4 large vine-ripened tomatoes, each cut into 8 slices
- 1/2 teaspoon dried chilli flakes
- 1 large bunch of fresh thyme
- 10 tablespoons water
- Approximately 4 tablespoons olive oil
- S & P
What’s Next:
Go ahead & preheat your oven to 425 F or 220 C.
Chop the parsley and mint leaves, 3 tablespoons of the capers, the anchovy fillets and 1 garlic clove together on a board into a coarse paste and season to taste with a little salt.
Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper and then lay the tomatoes in rows of 4 down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin).
Scatter over the rest of the capers, the remaining garlic, cut into slices, half of the chilli flakes and all but 1 large sprig of the thyme and sprinkle over 3 tablespoons of the oil, the water, and some salt. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon.
Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes. Lightly season it with salt and then cover with the salsa verde mixture.
Lightly season the cut face of the second salmon fillet and place skin-side up on top. Brush the skin with the rest of the oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season with salt and pepper.
Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre.
Cut the salmon across into portion-sized pieces and serve with some of the cooking juices.
Chesapeake Bay Classic Crab Cakes Recipe
Chef Tom Douglas reveals the secret of perfect crab cakes with this Chesapeake Bay Classic Crab Cakes recipe. Enjoy tantalizing your taste buds with this culinary perfection.
Ingredients:
- 1 large egg yolk
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon Dijon mustard
- 1/2 teaspoon grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons cider vinegar
- 1/2 cup peanut or canola oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced scallions, both white and green parts
- 1 pound lump blue crabmeat drained and picked clean of shell
- 4 cups fresh bread crumbs
- 1/4 cup chopped parsley
- About 4 tablespoons unsalted butter
- Red cocktail sauce
- 4 lemon wedges
Put the egg yolk, Old Bay, mustard, lemon zest and juice, and vinegar in the bowl of a mini-food processor or a blender and process until smooth.
Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper.
Transfer the mayo to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
Combine the bread crumbs and the parsley in a shallow container.
Form the crab mixture into 8 patties about 3 inches wide and ¾-inch-thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or more.
When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoon butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are brown too quickly, reduce the heat. The internal temperature of a cooked crab should be 155 F on an instant-read thermometer.
Transfer crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
Shrimp Salad with Avocado & Grapefruit Recipe
I stumbled upon this wonderful sounding & looking Shrimp Salad with Avocado & Grapefruit recipe from the Denver Post. This salad looks absolutely delicious & adding that avocado only makes it the more enticing. Celebrate the first week of summer with this divine salad I can’t wait to get my taste buds around!
Ingredients for Shrimp:
- 1 lemon, halved
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 pound extra-large shrimp, peeled and de-veined
Ingredients for Salad & Vinaigrette:
- 2 medium ruby red grapefruits, segmented and juice reserved
- 1 large avocado, pitted, peeled and cut into 1/2-inch dice
- 2 tablespoons juice from 1 lime
- 1/2 teaspoon honey
- 1 1/2 teaspoons grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh mint leaves
- 2 ounces snow peas (about 24), strings removed and cut lengthwise into 1/8-inch strips
- 16 Bibb lettuce leaves, washed and dried
What’s Next:
To poach the shrimp: Place 3 cups water in a medium saucepan.
Squeeze the juice of both lemon halves into the water; add the squeezed halves to the water, and add the bay leaf and peppercorns.
Bring to a boil over high heat and boil for 2 minutes. Remove the pan from the heat and add the shrimp. Cover and let stand off the heat for 8 minutes. Have ready a medium bowl filled with ice water.
Drain the shrimp into a colander, discarding the lemon halves, bay leaf and peppercorns. Immediately transfer the shrimp to the ice water to stop the cooking and chill, about 3 minutes. Drain the shrimp and transfer them to a large dry bowl; refrigerate until needed. (The shrimp can be refrigerated for up to 2 days.)
To prepare the vinaigrette: Place the reserved grapefruit juice in a 1/4-cup measure. If necessary, add enough water to equal 1/4 cup.
Puree the juice, one-quarter of the avocado, lime juice, honey, ginger, salt and pepper together in a blender until smooth.
To serve, remove the bowl of chilled shrimp from the refrigerator and add the grapefruit, mint, snow peas and remaining avocado. Pour the dressing over the mixture and toss gently to coat. Arrange the lettuce leaves on four plates and top with the shrimp mixture. Drizzle each salad with any dressing left in the bowl.
Louisiana Crawfish Etouffee Recipe
We’re celebrating Britney Spears’ new love for cooking with my famous Louisiana crawfish recipe, named for her home state. Enjoy!
Ingredients:
- 1 pound crawfish, cleaned
- S & P, to taste
- 3/4 cup water
- 1 stick margarine
- 1 teaspoon all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 tablespoon parsley
- 2 slices lemon
- 1 tablespoon green onions
What’s Next:
Season crawfish with S & P, set aside.
In a medium saucepan- melt butter & saute onion over medium heat until tender.
Stir in flour gradually, mix well. Add water, lemon, tomato paste & garlic. Cook on medium-low for 20 minutes. Add a little water if starts to stick.
Add crawfish & cover saucepan. Cook for 8 minutes.
Add green onions & parsley & cook for 2 minutes.
Serve over rice & you’re ready to do it up New Orleans style!
Walter Scheib Key West Basted Shrimp with Fruit Salsa Recipe
Former White House chef Walter Scheib takes us to Key West is this delicious rendition of tropical shrimp. The warm fruit salsa is a perfect accompaniment & adds to the flavor of this Duvall Street favorite. Enjoy.
Ingredients for Shrimp Baste:
- 1/3 cup olive oil
- 2 tablespoon garlic, chopped
- 1 tablespoon ginger, chopped
- 2 tablespoon lime juice
- 2 teaspoon dark rum
- 2 teaspoon lime zest
- 1/4 cup cilantro, chopped
- 1/4 cup Italian parsley, chopped
- 1 teaspoon chile paste
- 2 teaspoon cumin
- 1 teaspoon coriander
- S & P, to taste
- 16 large shrimp, peeled & deveined
What’s Next:
In a large bowl- combine all ingredients except shrimp & set aside
Go ahead & preheat your grill to medium heat.
Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
Baste shrimp once more before serving. Serve on top of warm fruit salsa.
Ingredients for Warm Fruit Salsa:
- 1 tablespoon olive oil
- 1 tablespoon garlic, chopped
- 1 teaspoon jalapenos, chopped
- 2 oz. julienne red onion
- 2 oz julienne tomato
- 2 oz. sliced mango
- 2. oz. sliced pineapple
- 2 oz. sliced banana
- 1/2 tablespoon cumin
- 1/2 tablespoon coriander
- 1 oz. lime juice
- Hot sauce to taste
- 1/4 cup cilantro, chopped
What’s Next:
In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
Add fruit and tomatoes, cooking for 2 – 3 minutes, don’t stir or over-mix as fruit will break up.
Add cumin, coriander, lime juice & hot sauce. Cook 1 – 2 minutes, the fruit should be warm, not mushy.
Add chopped cilantro when ready to serve.
Lemon-Lime Salmon Camping Recipe
Whether you’re camping or just need a good & easy salmon recipe at home, this Lemon-Lime Salmon recipe is right next to heavenly. A perfect recipe when you don’t have too much time or you’re looking to be the campfire cooking champion, this yummy salmon will tickle everyone’s fancy. Enjoy.
Ingredients:
- 1 lemon
- 1 lime
- 1 teaspoon cumin
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 salmon steaks
- S & P, to taste
What’s Next:
Place salmon steaks on heavy duty aluminum foil. Grate lemon and lime into zest in a small bowl and set aside. Squeeze both lemon and lime over salmon steaks. Squeeze any remaining juice into the reserved bowl of lemon-lime zest.
Sprinkle salmon steaks with olive oil, salt, pepper, garlic, and cumin. Slice the remaining lemon and lime and lay over salmon. Mix butter and lemon-lime zest, take a spoonful and dab over each salmon steak. Fold the foil around the salmon steaks. Place foil salmon pouches on grill or open fire and cook until salmon flakes. Cook until flakes with a fork, or about 15 minutes.
Shrimp in Cilantro Sauce Recipe
This is the best cilantro shrimp recipe I’ve found. Straight from Cafe Sol Azteca in Massachusetts, this recipe will leave you wanting this cilantro shrimp every day of the week. Enjoy.
Ingredients:
- 1 lb tomatillos
- 1 lb fresh poblano chiles, seeds and ribs discarded, and chiles coarsely chopped
- 8 garlic cloves, crushed
- 1/2 cup water
- 1 1/2 teaspoons salt
- 2 lb large shrimp, peeled & de-veined
- 1/2 cup olive oil
- 4 cups loosely packed fresh cilantro sprigs
- 1/2 stick (1/4 cup) unsalted butter
What’s Next:
In a large saucepan- combine tomatillos, chiles, 4 garlic cloves, water & 1/2 teaspoon salt. Simmer covered, stirring occasionally. Cook until tomatillos are tender, about 10 -12 minutes.
Rinse shrimp & pat dry. Toss with 1/2 teaspoon salt.
In your blender- purée tomatillo mixture, oil, & cilantro until smooth.
In a large skillet- melt butter over medium heat heat & add remaining 4 garlic cloves, 2 cups tomatillo sauce & remaining 1/2 teaspoon salt. Bring to a simmer.
Add shrimp & simmer for 2 minutes, stirring continuously. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
Serve atop pasta or rice.
The Great Salmon Caper Recipe
Now we know the truth behind those peppercorn look-alikes, capers. Let’s get cracking on the cooking. Sink your teeth into this delicious salmon recipe, sure to please even the picky eaters.
Ingredients:
- 2 salmon fillets
- 1 tablespoon capers
- 1 teaspoon basil
- I teaspoon oregano
- 1 teaspoon parsley
- 1 bunch chives, chopped
- 1 tablespoon extra virgin olive oil
- S & P, to taste
- 1 tablespoon lemon juice
What’s Next:
Go ahead and preheat your oven to 350 F, or 175 C.
In a large bowl- add capers, basil, oregano, parsley & chives. Set aside.
In a small bowl- whisk together olive oil, S & P & lemon juice.
Drizzle olive oil mixture over capers & herbs. Toss until evenly coated with oil mix.
Cover salmon fillets with herb oil mixture & cook for 20 minutes, or until salmon flakes off with a fork.
Cinco De Mayo Recipes & Party Menu
Now that we know the history & why we celebrate Cinco De Mayo, let’s eat & drink & be merry!
We’re staring with a Belizean Seafood Ceviche for an appetizer, moving on to the main course of Chicken Adobo & ending with a delicious dessert of Cream Sherry Flan.
Belizean Seafood Ceviche Recipe here we come….
Ingredients:
- 1 pound tilapia, grilled
- 1/2 pound tiger shrimp, boiled
- 1/2 pound small scallops, boiled
- 1 purple onion, sliced into thin rings
- 2 green onions, including green parts, chopped
- 1 large ripe tomato, diced
- 1 poblano chile, roasted
- 1 jalapeño chile, seeded and sliced into very thin rings
- 1/4 cup chopped cilantro
- 3 tablespoons olive oil
- 1 tablespoon sugar
- juice of 4 to 6 limes
- salt and black pepper to taste
- crisp lettuce
- avocado slices for garnish
- tomato slices for garnish
What’s Next:
Cut fish into bite-size chunks, peel shrimp & cut scallops in half.
In a large bowl, add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices. Now you’re ready to enjoy this dish with chips or toasted pita.
Chicken Adobo Recipe
Ingredients:
- 4 chicken breasts, halved
- 1 cup orange juice
- 2 tablespoon vegetable oil
- 2 teaspoon achiote seeds
- 2 teaspoon white wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
What’s Next:
Cover achiote seeds with boiling water, cover and set aside overnight.
Drain seeds. Place seeds, 1/2 tablespoon orange juice, vinegar, cayenne, pepper and garlic in a food processor. Grind until coarse but mixed well. Place chicken breasts in a shallow dish and cover with achiote mixture. Marinate in the refrigerator for at least 2 hours.
Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done.
Cream Sherry Flan Recipe
Ingredients:
- 12 large egg, just the yolks
- 4 cups milk
- 1 stick of cinnamon
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cream sherry
What’s Next:
Go ahead and preheat oven to 350 F or 175 C.
In a large saucepan- pour 1 cup of milk with cinnamon stick. Heat at medium and remove from the burner just as a skin forms across the top.
While milk is heating, melt and caramelize 1/2 cup of the sugar in a non-stick skillet over medium heat. Carefully spoon sugar into 12 individual custard cups or ramekins. Don’t worry about coating the bottom evenly, it will automatically do that while the custard cooks.
In a large bowl- whisk the egg yolk with the other 1/2 cup of the sugar, 1/2 teaspoon salt and the sherry. SLOWLY (to avoid scrambling the eggs) pour the cooled milk into the egg mixture, stirring constantly. Pour the custard mixture into the 12 custard cups and place the cups into a large roasting pan. Add enough water into the pan until it comes about half way up the cups. Bake for about 40-45 minutes. The custard will appear set when done.
Now you’re on your way to a true Cinco De Mayo celebration!
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