Favorite Salmon

This salmon has become a Christmas Day Dinner tradition for our family.  (We may or may not have it more than that as well) :) Generally we serve this with boiled red potatoes and salsa verde which is amazing on the fish as well as the potatoes. 

Ingredients
4 Salmon fillets
Bunch of asparagus
1 Lemon
1 jalepeno pepper, chopped
Small bunch of fresh basil, chopped
1  tin of anchovies in oil
4 Cloves of garlic
3-4 Tomatoes
1 pkg diced pancetta

Directions
Lay the Salmon fillets in a 9X13 pan. Snap off the woody ends of the asparagus, then add the spears to the pan with a good pinch of salt and pepper. Quarter a lemon and put each piece in the corners. Add the jalapeno and basil leaves. Drizzle over the oil from the anchovies and tear in 4 of the fillets. Crush in 4 unpeeled cloves of garlic and drizzle over some olive oil. Last sprinkle the tomatoes on top along with the pancetta.
Broil in the middle of the oven for 10 minutes, or until fish is done, asparagus is crisp-tender, and pancetta is browned.

Source:Jamie's 30 Minute Meals Book

Tuna and white bean sandwich mix

Loving this easy and quick meal idea from my friend Heather.  Obviously it can be put on bread for a sandwich but the pitas were easier for my kids.  We enjoyed this with sliced apples and cheese.

Ingredients:
1 15 oz can white beans, drained
2-3 cans (5 oz each) tuna, drained
1/2 small red onion chopped or chopped green onions
1 tomato chopped
1-2 TBLS olive oil
1-2 tsp lemon juice
salt and pepper to taste
arugula or spinach (2-3 C chopped)
8 whole wheat pita pockets

Directions:
Mix all your ingredients and stuff into whole wheat pitas. (Maybe with a little hummus inside!
Or if going the bread route...toast up some whole wheat and pile it on! Maybe some spicy guac and homemade chips and fruit on the sice!

Pumpkin Shrimp and Coconut Chowder

"I think this is my favorite soup we've ever made!"- Christian (my husband)
My 8 year old had 4 bowls! My 6 year old 2! I didn't count how many ladles I had :) Holy YUM!!!

Ingredients:
2 TBLS coconut oil
1/2 C Red onion, chopped
2 TBLS fresh grated ginger
2 C chicken stock
2 C shredded carrot
1 C frozen peas
3 C potato (any kind: red, white, sweet), peeled and diced
2 Roma tomatoes, diced
1 can (about 14 oz) coconut milk
1/4 C lime juice
1 C pumpkin puree
1 tsp salt
1 frozen bag (ours had about 50) medium uncooked shrimp, thawed, tails removed

Directions:
Heat oil in a pot on the stovetop.  Add onion and ginger.  Stir and cook for 3-4 minutes until the onions are tender. Add remaining ingredients (except for the shrimp) and bring to a boil.  Reduce heat and simmer for 10-15 minutes until potatoes are tender.  Add the shrimp during the last 5 minutes of cooking time.  Cook until shrimp are pink and done!

Tuna Pasta

This last week we tried four new recipes!  Even with the variety I feel we have, sometimes I still just want something "new."  This one was my favorite of the new tries, so I had to write it down.  This seemed to be a great "base" as well. I'm sure we could totally mix up the veggies or cheese for what we have on hand.  We all loved it, and I'm sure we'll be making it again!

Ingredients:
1 box whole wheat rotini pasta
2 TBLS butter
garlic salt, sprinkled on
3 cans of tuna, drained (15 ounces total)
1 tsp basil
1 jar roasted red peppers, drained and diced
1 package frozen green beans, thawed
2 tsp whole wheat flour
1 C milk
1-2 C shredded monteray jack cheese

Directions:
Cook pasta according to package directions, drain and set aside.
In a skillet over medium heat, add tuna, basil, and garlic salt and mix well.  Add diced peppers and green beans.  Mix well, and heat through.
In another pan heat the butter, add the flour, and whisk together.  Add milk and keep whisking until mixture begins to thicken. (White sauce) Add shredded cheese and stir until melted through and the flavor is right.  Add cheese until you reach your desired flavor.  Pour the cheese mixture over the noodles, and stir them to coat.  Then pour in the tuna and veggie mixture.  Mix it all up and enjoy warm!

Sweet Potato Salmon

Ingredients:
1 yam, peeled and shredded
1 onion, chopped
1 tsp Thyme
1 tsp Rosemary
Salmon Filets
Brown Rice
2 TBLS Butter, divided

Directions:
In a bowl combine yam, onion, Thyme and Rosemary.
In a large nonstick skillet, heat butter until melted.  Place Salmon in the pan and cook, turning over once, until fish is done.
In another pan heat butter and pour in the yam onion combination.  Cook, stirring once in a while, until onions and yams are soft.
To serve, on your plate, layer brown rice, salmon and top with yams.  Your house will smell AMAZING when cooking this dish!

Moroccan Fish Bake

Ingredients:
3 garlic cloves, pressed
1 TBLS ground cumin
1 TBLS paprika
6 TBLS tomato puree
2 TBLS lemon juice
6 whitefish fillets
3 tomatoes, sliced
2 bell peppers, seeded and sliced thin
salt and pepper to taste
chopped cilantro

Directions:
In a bowl mix together the garlic, cumin, paprika, tomato puree and lemon juice.
Preheat oven to 400 degrees.  Arrange half of the tomatoes and peppers in a baking dish.  Lay fish on top.  Spread fish with cumin mixture.  Then top with remaining tomatoes and peppers.  Salt and pepper to taste.

Cover baking dish with foil and bake for 20 minutes, until fish flakes easily with a fork.  Sprinkle with chopped cilantro and serve!

Coconut Curry Shrimp

Ingredients:

1/4 C olive oil

1 onion

1 red bell pepper

5 cloves of garlic

2 tsp grated ginger

2 TBLS curry powder

1 tsp ground cumin

1/4 tsp crushed red pepper flakes

1 can (13.5 oz) coconut milk

1 TBLS cornstarch

1 lb shrimp

5 TBLS green onions

Directions:

In a blender mix the oil, onion, red bell pepper, and 5 cloves of garlic to create a chuncky paste.  Saute paste for about 4 minutes.  Lower heat to a simmer and add the grated ginger, curry powder, cumin, and red pepper flakes.  Mix well, then gradually add in the coconut milk and cornstarch.  Cook until slightly thickened.  Add the shrimp and stir until cooked.  Add chopped green onions.  Stir one last time and serve over brown rice.  Pretty spicy.  May try this again with chicken and peanuts.  Versatile sauce.  Very yummy!

Tin Foil Fish

Ingredients:
3 potatoes, peeled and sliced 1/4 inch thick
6 fish fillets
2 TBLS olive oil
1 Large tomato, diced
1/2 C white wine, optional
3 tsp thyme

Directions:
Preheat oven to 400 degrees.
On a piece of tin foil (about 12X20 inches) spread potatoes on the bottom, put one piece of fish on top, and drizzle with a little olive oil.  Sprinkle with tomato, and add a little wine, and finish with thyme on the top.
Bring opposite corners together and crimp, then bring the other opposite corners and crimp together.  Then crimp the seams of the foil so you have a nice seal on your little foil package!  Do this with all your fish fillets.
Place fish packets on a baking sheet and bake until fish is cooked and flakes, about 20 minutes.

Latin- Spiced Salmon with Pineapple-Avocado Salsa

I realized I have 2 very similar recipes for salmon with a rub served with a pineapple avocado salsa. So instead of making 2 different posts, I decided to have it all down here. You can mix and match and see what Rub and what Salsa works best for you.

Ingredients:

LATIN-SPICED RUB:

4 tsp chili powder

1 TBLS ground cumin

1 tsp oregano leaves

1/8-1/4 t cayenne pepper (optional)

1 clove garlic - pressed or finely minced

2 T olive oil

OR

RUB #2

3 TBLS chili powder
4 cloves garlic, pressed
4 TBLS olive oil

PINEAPPLE-AVOCADO SALSA:

1 C diced pineapple

1 C diced avocado

3/4 C diced red bell pepper

1/2 C diced red or yellow onion

1/4 C finely chopped cilantro

2 TBLS lime juice

1/2-1 jalapeno pepper, halved, seeded and finely chopped

1 clove garlic - minced

OR

Salsa #2

14 oz crushed pineapple, unsweetened, drained
2 avocados
3 TBLS green onions sliced
3 tsp lime juice
spinkle in some cayenne
1 tsp fresh grated ginger/ ground ginger works great too
1 tsp cumin
2 TBLS chopped cilantro

Directions:

Combine salsa ingredients in medium bowl. Cover and chill for 1 hour to blend flavors.

Stir together ingredients for rub. Spread evenly over the top of 4 pieces of salmon. Heat a small amount of olive oil in a pan on the stove top. Cook salmon over medium heat for about 7 min. Flip over and cook for another 5 or so. When fish flakes easily, it's done. Serve with salsa on top.

1 more option we have done to "change it up" is to drizzle the salmon with honey when it's just about done. This will also help to tone down the heat if you have made a really spicy rub. Heat with sweet and fresh! So good!

Salsa also amazing with chicken! AND a top an omelette!

Shrimp Salad with Strawberries

Ingredients:

1/2 lb shrimp, cold, cooked, no tails
1 lb asparagus - broken into bite size pieces

1/3 C olive oil

1/4 cup raspberry vinegar (or red wine vinegar)

1 T honey mustard

salt and pepper to taste

1 lb gourmet greens 

1/4 C nuts,chopped (optional)

16 large strawberries - sliced

2-4 green onions - diced

Directions:

Preheat over to 350 degrees

Break asparagus into bite size pieces.  Add some salt and pepper and a little olive oil to coat and roast in the oven for 15-20 minutes, until just done.  Add to the bowl of shrimp.

In a small bowl, combine oil, vinger, mustard, salt and pepper; add to bowl with shrimp and asparagus.  Let marinate, refrigerated.


To serve - toss with the rest of the ingredients or put salad greeens on a platter, pour the shrimp mixture over that and top with the strawberries, nuts and onions.

Tropical Fish Tacos

Ingredients:

Any fish, cooked the way you like it

Avocados

Sour Cream

Spinach

Tomatoes

Cheddar Cheese

Pineapple

White or Yellow Corn Tortillas

Directions:

For this particular taco we cooked some rainbow trout given to us by some friends who caught it up at Strawberry.  (Thanks Marci)  We shook on our favorite Garlic Lime seasoning and sprinkled with lime juice.  When fish was done baking we layered everything up on the corn tacos.

Taco, sour cream, avocado slices, shredded fish, cheese, spinach, tomatoes and pineapple.  Fold up like a taco and enjoy.

Yummy Mustard Salmon

Ingredients:

Salmon

Dijon mustard

green onions, chopped

Directions:

Place salmon in baking dish and top with 1 TBLS honey mustard (I just squeeze some on and spread it. No exact measurements for me) Bake at 350 for 15 min, or longer depending on the thickness of the salmon. (fish is done when it flakes easily with a fork) top with chopped green onions before serving.

Garlic Lime Salmon with Avocado

So, do you hate it when you find a recipe you like, but there are SO many seasonings that go with it you don't find yourself making it as often as you like? I came across such a recipe. But don't worry, I also have a solution. This seasoning mix is from my favorite cookbook of all time Saving Dinner, by Leanne Ely.

Ingredients:

1 tsp salt

3/4 tsp pepper

1/4 tsp cayenne pepper

1/4 tsp paprika

1 tsp garlic powder

1/2 tsp onion power

1/2 tsp thyme

I triple or quadruple this recipe when it runs out and store it in an empty, washed, spice shaker and just re-label it. Such a time saver. Plus it's fun to make.  Look at all that color...until you shake it! :)

On to this recipe.

Directions:

Melt 1 TBLS butter in a pan on the stove top with a couple squirts of lime juice.

Sprinkle both sides of the salmon with seasoning mix from above. Turn after 5 minutes. Re-season if necessary. Add another TBLS of butter and a little more lime juice to the pan. Continue to cook until fish is done. Serve with avocado slices. YUM!