One-pan Salmon with Roast Asparagus

One-pan Salmon with Roast Asparagus

Prep: 20 mins              Cook: 50 mins                Easy                 Serves 2

 

 

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

 

Nutrition: Per Serving

kcal 483      fat 25g       saturates 4g        carbs 34g       sugars 6g         fibre 3g        protein 33g         low in salt 0.24g

 

Ingredients

  • 400g new potato, halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets, about 140g/5oz each
  • handful basil leaves

 

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

  • STEP 2

    Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

     

 

One-pan Salmon with Roast Asparagus
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Baked Shrimp Scampi

Baked Shrimp Scampi

Shrimp Scampi is a shrimp dish just about everyone loves.  It’s a simple dish with just 4 ingredients; and it can be made in a matter of minutes.  I mean how hard is it to sauté shrimp in a garlic butter sauce?

Sautéing in garlic butter is very easy, specially if you’re making scampi for just 2 or 3 people.  But how about making it for a crowd?  If you’re making scampi for a crowd you’ll probably want to make it in batches, you really can’t expect perfectly cooked shrimp when you’re pan is heaped with raw shrimp.  It’s not always easy to get a frying pan of shrimp to cook evenly.  So what’s the solution?

Baked scampi!  Yes instead of sautéing a huge pan of shrimp or making several smaller batches it’s  easier to bake them.  This is seriously the easiest way to make Shrimp scampi for a crowd!  It takes just minutes to put together then baked for about 15 minutes.  This impressive looking dish can be made in about half an hour leaving you plenty of time to spend with guests instead of slaving away in the kitchen!

Baked Shrimp Scampi

Ingredients:

1 Lb. Medium Shrimp, peeled but leave tail on

1/4 Cup White Wine

1 Stick butter, melted and divided in halves

1 Lemon, juiced and zested

3 Cloves Garlic, minced

1/2 Cup parsley, chopped, divided into thirds

Dash of Cayenne Red Pepper

1/2 Cup Panko bread crumbs

1 Tbs. Olive Oil

Salt & Pepper to taste

Pasta, cooked and ready to serve

Lemon wedges for garnish

Directions:

Pre-heat oven to 425º

Combine wine, 1/2 of melted butter, lemon juice and zest, garlic, 1/3 of chopped parsley, Cayenne pepper in a bowl.

Toss raw shrimp in this mixture and let sit about 5 minutes.

Arrange shrimp on baking dish and drizzle marinade over it.

Toss Panko in olive oil and 1/3 of the chopped parsley

Sprinkle over shrimp.

Drizzle remaining butter over all.

Bake in hot oven for about 10-15 minutes or until the shrimp has turned pink.

Serve over pasta, sprinkle remaining parsley over all and serve with a wedge of lemon.

 

 

Baked Shrimp Scampi
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Baked Shrimp Scampi
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Instructions
  1. Pre-heat oven to 425º
  2. Combine wine, 1/2 of melted butter, lemon juice and zest, garlic, 1/3 of chopped parsley, Cayenne pepper in a bowl. 
  3. Toss raw shrimp in this mixture and let sit about 5 minutes.
  4. Arrange shrimp on baking dish and drizzle marinade over it.
  5. Toss Panko in olive oil and 1/3 of the chopped parsley
  6. Sprinkle over shrimp.
  7. Drizzle remaining butter over all.
  8. Bake in hot oven for about 10-15 minutes or until the shrimp has turned pink.
  9. Serve over pasta, sprinkle remaining parsley over all and serve with a wedge of lemon.
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Roast sea bream with fennel, sourdough and preserved lemons

Roast sea bream with fennel, sourdough and preserved lemons

SERVES  2                    HANDS-ON TIME 10 MIN, OVEN TIME 35 MIN

 

Enjoy the classic fresh flavours of this quick and easy sea bream recipe for two with a crisp glass of white wine – it’s a great dish for Friday night as there’s minimal washing up involved.

Alternatively, this Friday fish supper for two will bring the restaurant experience to your dinner table and is indulgent and sophisticated enough for date night.

 

NUTRITION: PER SERVING

             CALORIES    788KCALS
                         FAT    40.5G (4.1G SATURATED)
                PROTEIN    74.5G
CARBOHYDRATES   16G (5G SUGARS)
                      FIBRE   6.7G
                       SALT    3.8G

 

Ingredients:

1 large fennel bulb, sliced (fronds reserved)
4 tbsp olive oil
2 x 450g sustainable sea bream or other round fish such as sea bass, gutted and scaled (see tip)
6 bay leaves
1 large slice sourdough bread, cut into chunks
2 preserved lemons (see Know-how), pith discarded, peel finely sliced, plus 1 tbsp brine
100ml Noilly Prat or other white vermouth
Handful chopped fresh parsley
½ bunch fresh dill, chopped
100g pitted large green olives, roughly sliced (such as halkidiki)
Juice ½ lemon

 

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Arrange the fennel slices in a shallow roasting tin or dish big enough to hold the fish. Drizzle with 1 tbsp of the oil, season with salt and pepper, then roast for 15 minutes until starting to soften.

2. Slash one side of each fish 3 times with a sharp knife, then tuck a bay leaf into each slash. Remove the fennel from the oven and scatter the sourdough over it. Sit the fish on top, slashed-side up, then sprinkle with the sliced preserved lemons. Drizzle the fish with the brine, 2 tbsp of the olive oil and the vermouth, then season with black pepper only (the brine and lemons are salty).Return the dish/tin to the oven and roast for 20 minutes or until the flesh is opaque and comes away easily from the bones when you test the fish with the point of a knife.

3. Meanwhile, mix the reserved fennel fronds, parsley and dill with the sliced olives, remaining olive oil and the lemon juice. Spoon the herb/olive mix over the fish and serve with buttered potatoes or more sourdough.

 

delicious. tips

Use the best fish available from your fishmonger on the day. Currently the Marine Conservation Society suggests good quality farmed sea bream are the most sustainable choice.

Preserved lemons have been pickled in brine and add a citrussy boost to dishes. You’ll find them in delis and large supermarkets.

 

 

Roast sea bream with fennel, sourdough and preserved lemons
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The Best Garlic Shrimp Recipe – Just like Hawaii Food Trucks!

The Best Garlic Shrimp Recipe – Just like Hawaii Food Trucks!

If you’ve ever been to Hawaii, or are like my family are fortunate enough to live there, then you’ve tried some delicious island favorites.  I’m sure you made your way to one of the island’s Shrimp Trucks.  The best ones are located on Oahu’s North Shore!  A shrimp truck specialty is the Garlic Shrimp plate; succulent shrimp in rich garlic butter sauce served with steamed white rice and macaroni salad.  A local favorite!

Shrimp trucks usually serve this plate with shell on shrimp.  I love the stuff but hate the mess of peeling shrimp while eating outdoors on picnic tables; specially if you have kids to peel for.  That’s why I make them at home using peeled shrimp with just the tail on.  It’s a very easy recipe to make and doesn’t require a lot of time.  For the best results I use fresh chopped garlic, lots of it!  So if you’re hankering for some shrimp truck Garlic Shrimp, or just what to try it here’s the recipe.  You may just love it so much that you’ll want to come to Hawaii to try the real thing!

Shrimp Truck Garlic Shrimp

Ingredients:

1 Lb. Extra Large Shrimp – peeled but leave tail on

1/2 Cup Flour

1 Tbs. Paprika

1 Tbs. Cayenne Red Pepper

1 – 2 Bulbs of Fresh Garlic – Chopped (adjust according to your taste)

1/4 Cup Olive Oil

1/4 Lb. or 1 Stick Butter

1 Lemon

Parsley for garnishing (optional)

Directions:

Combine flour, cayenne red pepper, and paprika in a bowl.

Toss peeled shrimp in flour mixture until well coated.

Place bowl in fridge and allow to marinate at least a half hour but no more than 2 hours.

Heat Olive Oil in a heavy pan.

Add butter and stir until butter melts.

Add garlic and cook until garlic starts to brown – color should be golden not brown.

Add marinated shrimp and cook until shrimp is no longer translucent, about 2 minutes on both sides.

Remove from heat and squeeze the juice of one lemon over all.

Plate and garnish with chopped parsley if desired.

Serve fresh with your choice of starch and veggies.

 

Shrimp Truck Garlic Shrimp
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Shrimp Truck Garlic Shrimp
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Instructions
  1. Combine flour, cayenne red pepper, and paprika in a bowl.
  2. Toss peeled shrimp in flour mixture until well coated. 
  3. Place bowl in fridge and allow to marinate at least a half hour but no more than 2 hours.
  4. Heat Olive Oil in a heavy pan.
  5. Add butter and stir until butter melts.
  6. Add garlic and cook until garlic starts to brown - color should be golden not brown.
  7. Add marinated shrimp and cook until shrimp is no longer translucent, about 2 minutes on both sides.  
  8. Remove from heat and squeeze the juice of one lemon over all.
  9. Plate and garnish with chopped parsley if desired.  
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Scampi Fra Diavolo with Spaghetti

Scampi Fra Diavolo with Spaghetti

Thanksgiving is next week, so in preparation for the holiday I’m going to share my Scampi Fra Diavolo with Spaghetti recipe.  What?? Have I gone mad? Pasta for Thanksgiving?

No, I haven’t gone mad and no I’m not suggesting you serve pasta for your Thanksgiving meal, although you absolutely can if you want to!  It’s just that with we all know that our kitchens are super busy between now and then (pies, sides dishes, and other things), and that we’ll be eating turkey for days (leftovers!).  So in the days leading to the great feast I like to make easy meals and avoid making anything with poultry.  And one of the easiest things to prepare is pasta, not only is it filling it can feed a crowd!  And what can be farther from roast turkey than a spicy shrimp pasta dish?

So what exactly is Scampi Fra Diavolo? Well that depends on the country you’re in and the language you speak.  In America we often think of Scampi as a shrimp dish, in Italy Scampi usually refers to langoustine which is a type of edible lobster that is found in the Mediterranean and the Northeast Atlantic.  (Shrimp in Italian is gamberetti).  As for the Fra Diavolo it literally means Brother Devil, in culinary terms it’s usually a red tomato based sauce that’s seasoned with spicy peppers and used with pasta and seafood.

So let’s keep it simple and say that Scampi Fra Diavolo is Shrimp in Spicy Tomato Sauce.  That works right?  Of course you can make this dish with prawns, lobster, or even squid.  And you can use any type of pasta you prefer, spaghetti, fettucini, penne, or whatever.  But whatever shellfish and pasta you use this dish is delicious!

To make it easier I use my basic homemade Marinara Sauce as the base.  I always keep jars of it on hand to use whenever I need it.  Click here for my Basic Marinara Sauce recipe, it’s really delicious!  If you have a preferred Marinara Sauce recipe you can use that too and in a pinch, I do mean in a big pinch, you can use a store bought pasta sauce.

This dish is really easy to make and can be done in less than a half an hour.  Perfect when you’re trying to get dinner at on the table while prepping for a big Thanksgiving meal!

Scampi Fra Diavolo

Ingredients:

1 Lb. Large Shrimp (13-15 count) – Peeled with tail on, de-veined

2 Tbs. Olive Oil

1 Tsp. Garlic Powder

2 Tbs. Crushed Red Pepper (you can adjust this to your taste)

2 Tsp. Salt

1 Tbs. Garlic, minced

2 Cups Marinara Sauce

4 Cups cooked pasta

1 Cup reserved pasta water

1 Tbs. Fresh Parsley, chopped

Directions:

Cook Pasta about 1 minute less than the cooking time on the box or if you’re using fresh pasta cook just before it gets to the Al Dente stage.  You want your pasta mostly cooked but firm.

Drain pasta and reserve 1 cup of the water you used to cook it.

As the pasta cooks heat 1 Tbs. Olive Oil in a heavy skillet.

Add Shrimp, garlic powder, and 1 Tbs. Crushed red pepper.  Cook until shrimp turns pink.

Remove shrimp from pan and set aside.

Add remaining Olive Oil to skillet and saute fresh minced garlic until it starts to turn brown.

Add remaining crushed red pepper and Marinara Sauce.

Simmer for about 5 Minutes.

Stir in Pasta Water and combine well.

Add back shrimp and stir until shrimp is heated.

Add pasta and toss with shrimp and sauce until heated thru.

Sprinkle with parsley and serve.

Served with a green salad and some garlic bread this dish is deliciously filling!

Buon Appetito!

Scampi Fra Diavolo with Spaghetti
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