Tandoori Salmon

Tandoori Salmon

In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.

 

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 20 MINS

COOK TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

FOR THE QUICK PICKLED ONIONS
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
FOR THE SALMON
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving

DIRECTIONS

1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.

2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.

3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.

4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.

Serve salmon with cilantro, pickled onions, and lemon wedges.


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Cajun Butter Shrimp & Sausage Skewers

Cajun Butter Shrimp & Sausage Skewers

We love these skewers for many reasons: they’re FULL of flavor, they’re hearty, and most of all, they provide the PERFECT bite. Sausage + shrimp = a match made in Cajun heaven. It’s like Jamalaya on a stick! If you dig this, you gotta add cajun butter pasta to your list—another sure-fire winner.

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

1 lb. shrimp, peeled and deveined
4 andouille sausages, sliced into 1/2″ thick rounds
1/4 c. melted butter
1 tbsp. lemon zest
Juice of 1 lemon (about 2 tablespoons)
1 tbsp. freshly chopped thyme
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.

2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers. Repeat until all shrimp and sausage is used.

3. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices. Season with salt and pepper, then brush all over skewers.

4. Heat grill or grill pan to medium. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.


Cajun Butter Shrimp & Sausage Skewers
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Seared Salmon in Creamy Lemon Dill Sauce

Seared Salmon in Creamy Lemon Dill Sauce

Salmon, that pretty pink fish fillet rich in protein and Omega-3 Fatty Acids is not only good for you it’s delicious too!

I love salmon because of it’s mild flavor making one of the easiest fish to prepare in so many different ways.  You can make salmon patties, burgers or cakes; grill salmon steaks and kabobs; use it in fish stew; and fry or bake it topped with all sorts of sauces.  In short Salmon is like a blank canvas!

One of my favorite Salmon recipes is Seared Salmon with Creamy Lemon Dill Sauce.  It’s delicious!  I serve it with a side of poor man’s pasta (that’s spaghetti or any type of pasta tossed in butter and garlic then sprinkled with parmesan cheese) or if we’re on diets (which we are almost always on) I serve it with grilled asparagus or sauteed spinach.  Anyway you serve it this Salmon dish is wonderful!

Seared Salmon with Creamy Lemon Dill Sauce

Ingredients:

1 large Salmon fillet sliced into 3-4 strips (see picture)

1 Tbs. Olive Oil

2 Tbs. Butter

Pinch of salt & pepper

1 Tsp. Garlic – minced

1/2 Cup Chicken Broth

1 Cup Heavy Whipping Cream

2 Lemons – 1 with juice squeezed out and the other cut in slices for garnish

2 Tbs. Fresh Dill chopped

Directions:

Pat Salmon slices dry with a paper towel and season both sides with salt and pepper.

In a medium to large skillet melt 1 Tbs. butter in the olive oil.

When butter is melted add salmon, cook both sides about 5 minutes per side.

Remove cooked salmon from pan, place on a dish and set aside.

Add garlic to skillet and cook just until it starts to turn brown.

Add chicken broth and lemon juice to skillet and scrape off any salmon pieces and garlic off the bottom.  This is called “deglazing”.

Bring liquid to a simmer and add heavy whipping cream.

Simmer for about 3-4 minutes until sauce starts to thicken a bit.

Place salmon back into skillet to warm up.

Add dill to sauce and spoon over salmon.

Place salmon on serving dish.  Pour sauce over salmon garnish with lemon slices to serve.

 


Seared Salmon in Creamy Lemon Dill Sauce
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Easy Crab Cakes with Remoulade

Easy Crab Cakes with Remoulade

I just love Crab Cakes, don’t you?  What’s not to like?  They’re crunchy on the outside, tender on the inside and delicious to boot!

For some reason I used to think Crab Cakes were something you ordered as an appetizer at a fancy restaurant, that is until I realized just how easy they are to make at home.  Actually what prompted me to explore the making of crab cakes were the Crab Cake burgers they had on the menu at Ruby Tuesday’s.  I loved them!  Then for whatever reason they disappeared from the menu, boo!  In the end I decided that Carb Cakes were super easy to make, and guess what, you can even make a bunch to freeze for later use!

So know not only do we make homemade Crab Cakes for those Crab Cake burgers, we make them for potlucks, game days, birthday parties, and other events.  They’re great appetizers and snacks too of course!

For the best Crab Cakes I use Jumbo Lump Crab meat or if I can’t find that Lump Crab meat is the next best thing.  I avoid using canned crab meat as it’s too shredded and in my opinion has a fishier smell and taste.

So here’s my recipe for Crab Cakes and Remoulade, which is a must have!  Remoulade is the dipping sauce for the cakes and I also use it as a condiment when making crab cake burgers.

Crab Cake

Ingredients:

1 Lb. Jumbo Lump Crab meat

1/4 Cup Panko

2 Tsp. fresh parsley chopped

2 Stalks Green onions chopped

1 Tsp. Old Bay Seasoning

1 Egg

1/2 Tsp. Dijon Mustard

1 Tbs. Mayonaise

Oil for frying

Directions:

Combine crab, panko, parsley, green onion, and Old Bay in a bowl.  Mix well, it should be lumpy so don’t over mix it.

In a separate bowl beat egg, mayo, and mustard together.

Combine with crab mixture until it’s evenly distributed.

Form into patties – larger patties for burgers or small ones for appetizers.

Place on a sheet covered with parchment paper and refrigerate for about 1/2 hour or until firm.

Heat oil in pan and pan fry patties until it turns brown and crispy on the outside, gently turn over and fry other side.

Drain on paper towels before serving.

Remoulade

Ingredients:

1/2 Cup Mayonaise

1 stalk green onion chopped

1 Tsp. relish

1 Tsp. Hot Sauce (I use Crystal or Louisiana)

1 Tbs. Horseradish (not the creamy type)

1 Tbs. Dijon Mustard

1/8 Tsp. Cayenne Red Pepper

Directions:

Mix everything together.  Refrigerate until ready to serve.

 

 

Easy Crab Cakes with Remoulade
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Chilli and garlic prawns with sea purslane

Chilli and garlic prawns with sea purslane

SERVES – 4
Time -HANDS-ON TIME 20 MIN

A simple starter recipe of fried prawns cooked with garlic, chilli, lemon and white wine. Best served with sourdough bread and a glass of sauvignon blanc.

NUTRITION: PER SERVING
CALORIES – 263KCALS
FAT – 10.2G (1.6G SATURATED)
PROTEIN – 36.5G
CARBOHYDRATES – 1G (0.7G SUGARS)
FIBRE – 1.6G
SALT – 1.2G

 

Ingredients

100g wild sea purslane, available from Abel & Cole
2 good glugs extra-virgin olive oil
3 garlic cloves, unpeeled, bashed with a rolling pin
1 tsp chilli flakes
800g large sustainable raw shell-on tiger or king prawns
Grated zest and juice 1 lemon, plus wedges to serve
100ml good quality dry white wine
Fresh baguette or sourdough to serve

 

Method

1. Pull the purslane leaves from the stalks; discard the woody stalks.

2. Heat the oil in a wide frying pan and add the garlic, chilli and sea purslane. Fry for 1 minute, then add the prawns. Cook for 2 minutes on each side until bright pink, then add the lemon zest, juice and white wine. Turn up the heat and simmer briskly for 3 minutes. Don’t cook off all the wine, as the acidity is key to this dish.

3. Remove from the heat and serve straight from the pan with hunks of fresh crusty baguette or sourdough.

 

delicious. tips
Chill a crisp, unoaked, modern Spanish white for this, such as a verdejo or sauvignon blanc from the Rueda region.

Chilli and garlic prawns with sea purslane
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Servings
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Cook Time
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Servings
4
Cook Time
20 min
Chilli and garlic prawns with sea purslane
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Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
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Easy Lobster Bake

Easy Lobster Bake

It’s the 4th. of July weekend, and I do mean weekend this year!  This means baseball (such as it is during this pandemic), picnics (socially distanced of course), and backyard barbecues!

I know things are different this year and “normal” is anything but business as usual.  But that doesn’t mean we can’t celebrate the birth of our nation in a grand way, just maybe not in the same way we’ve always done.

For many this weekend means firing up the grill for that all important barbecue.  Sure grilled burgers, dogs, and steaks and smoked meats are 4th. of July favorites, but if you’re looking for something different read on!

I remember spending one 4th. of July in Bar Harbor, Maine.  We stayed at the Wonder View Inn which was built on the site where Mary Roberts Rinehart’s estate once stood.  The hotel had wonderful views overlooking Acadia National Park; and the site it was built on had an interesting history.

During the 4th. of July holiday Bar Harbor was decorated in full regalia, it has after all been voted #1 in America by the Today Show for it’s 4th. of July celebrations which includes parades and fireworks.  The fireworks were spectacular, we viewed it from our room’s balcony.   But the best thing I remembered from our 4th. of July vacation in Bar Harbor was the lobster!  I seemed that every restaurant in town had a lobster special, and why not, Maine is definitely lobster country!  They had everything from lobster rolls to lobster bakes going on.

So this year I decided that a Lobster Bake was how we’d celebrate our July 4th. holiday.  Since going to Bar Harbor is not an option this year I thought bringing a Bar Harbor tradition home would be a great idea.

A traditional Maine lobster bake are pots of lobsters, mussels, clams, shrimp, corn, and potatoes all covered in seaweed and steamed.  It’s usually steamed at the beach on hot rocks piled with seaweed and the other ingredients and covered with a large tarp, the seaweed steams the seafood to perfection.  Of course you can dig a hole in the sand at a beach and do it the traditional way, but there’s a much easier option.  I make my Lobster Bake on a sheet pan and bake it in the oven, easy peasy!

Here’s how I do it!

Easy Lobster Bake

Ingredients:

6 – 10 Lobster Tails about 4 oz. each (I usually make 2 tails per person)

1 Lb. Extra Large Shrimp (peeled and de-veined but leave the tail on)

1 Lb. Clams

1 Lb. Hot and Spicy Sausage or any type of Sausage you prefer – cut in 1-2″ chunks

6 Red Potatoes – Cut into quarters

3 Cobs of Corn cut into thirds or 6 – 8 frozen mini corn cobs

2 Lemons cut in to wedges

4 Sticks Butter

2 Tbs. Garlic minced

1 Tbs. Old Bay Seasoning

1 Bunch parsley for garnish

Directions:

Boil potatoes and corn in water for about 10 minutes or until potatoes are half cooked.

Pre-heat oven to 425 degrees.

Line very large baking sheet with parchment paper.

Melt 2 sticks of butter and add 1 Tbs. garlic and Old Bay. Still until well combined.  Cook until butter turns golden brown, be careful not to burn this mixture.  Remove from heat and set in a warm spot.

Drain potatoes and corn in a large bowl.

Cut each tail down the back but not all the way thru, this will make taking the meat out of the shell easier.

Place lobster tails, shrimp, clams, and sausage in bowl with the potatoes and corn.

Pour melted butter mixture over all and gently mix until everything is coated in butter.

Arrange everything on to the sheet in a single layer.

Place wedges of 1 lemon on the sheet.

Bake for about 18 minutes or until clams open, shrimp is pink, and lobster meat is white.

Meanwhile melt remaining 2 sticks of butter and add remaining garlic.  Cook until butter is golden brown.  Transfer to dipping bowls for serving.

Place remaining lemon wedges on a plate for serving.

Remove pan from oven, garnish with chopped parsley and serve.

Serve with bowls of corn slaw and biscuits or crusty bread.

Give each person a bowl of butter of dipping and allow them them to serve themselves from the baking sheet.

 

 

Easy Lobster Bake
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