Mustard and Herb Crusted Salmon

Hello again. Remember me? I remember you! I've been very derelict in my blogging duties, but here goes nothing. Salmon is a major favorite in our house. We've actually been buying it from Costco in really big pieces, cutting those pieces into 4 hunks and wrapping them tight in plastic wrap to freeze. When we want salmon for dinner the next day, we pull out a pieces and presto-change-o, we are ready to bake it up. I find that baking salmon, and all fish really, helps to avoid the whole house fish stank that generally accompanies cooking fish on the stovetop. If you line you baking sheet with foil, bake the fish, and then discard the foil, the stink is greatly minimized. This particular salmon dish is a quick weeknighter that you can serve with rice and a salad or vegetable - my favorite being Josh's Chili Roasted Broccoli. It is a real pick-me-up in the winter and brings some freshness to your table while still being pretty seasonal. It would also be good doubled or triple with a whole side of salmon for a dinner party or the whole family.

Mustard and Herb Crusted Salmon (serves 2)
Ingredients:
2 filets of salmon (about 1/2 lb. total)
2 Tbs. mayonnaise
2 Tbs. Dijon mustard
1 Tbs. Whole Grain Mustard
1 Tbs. breadcrumbs (panko or regular)
1 tsp. chopped parsley
salt and pepper

1. Preheat your oven to 450 degrees. Mix together the crust for your salmon by chopping the parsley and mixing together the mayo with the mustards and breadcrumbs. Sprinkle with salt and pepper.

2. Line a baking sheet with foil and spray with non-stick spray or brush with olive oil. Sprinkle the salmon with salt and pepper on both sides and set it on your prepared baking sheet.

3. Top each piece liberally with your crust mixture and drizzle lightly with olive oil to form a nice crust.

4. Bake at 450 for 10-12 minutes (depending on thickness) until your salmon is cooked to you liking. I like mine to be a bit pink on the inside, which should be about 10 minutes.

Serve with your favorite sides and enjoy!

One Year Ago: Flo's Brown Sugar Bread Pudding
Two Years Ago: Grapefruit Pound Cake (VIDEO BLOG ALERT)
Three Years Ago: Grapefruit Honey Drinks

Spicy Shrimp Tacos with Roasted Corn and Avocado

Happy Cinco de Mayo!  In honor of a day devoted to all things south-of-the-border, I give you a dinner that would go perfectly with an icy margarita.  These little shrimp tacos were a delicious and very easy dinner.  They come together very quickly, with only a few ingredients, making them a great weeknight treat.  The sweet shrimp are balanced by the heat from the sauce and the creamy avocado.  This will become a summer staple in our house.

Spicy Shrimp Tacos with Roasted Corn and Avocado
(makes about 4 tacos to serve 2 hungry people)
Ingredients:
2 dozen small shrimp, peeled and deveined
3/4 cup frozen corn
1 Tbs. shiracha
1/2 Tbs. honey
1/2 lime
salt and pepper
4 whole wheat soft taco shells
1 avocado

1.  Heat up a dry, non-stick skillet on high heat until hot.  Add the corn and cook for 4-5 minutes, stirring occasionally.  This will get the corn to brown up a bit.

2.  Add the shrimp and sprinkle with about 1/4 tsp. salt and a dash of pepper.

3.  Allow shrimp to cook for 2-3 minutes, stirring occasionally.
4.  Turn the heat down to medium-low and add the siracha, honey, and juice from 1/2 lime.  Stir through until well incorporated and cook for another 2-3 minutes until the shrimp are opaque so you know they are cooked through

5.  Assemble the tacos with shrimp, corn, and slices of fresh avocado.

Yum, yum, yum.

One Year Ago: Raw Tomato Sauce
Two Years Ago: Lamb Shank Osso Bucco
Three Years Ago: Orange Saffron Chicken

Spicy Maple Salmon

This is a fun, fast weeknight dinner if I ever saw one.  Salmon is a delicious fish and it is hearty enough to stand up to some great flavorings.  This particular combination was really fun.  Slightly sweet maple syrup and the heat from the pepper flakes balance out the healthy fat in the salmon.  It also comes together in 15 minutes so I don't have to wait around my kitchen, fighting off the urge to eat a whole bag of chips as an "appetizer" while my dinner is cooking.  I'm not even going to pretend that I used fancy maple syrup (although you could).  I used the regular old maple syrup that we have in the back of our fridge for those rare pancake mornings.  The maple syrup lightly flavors the fish and you get a noticeable hint of heat from the pepper.  I loved how easy this dish is to prepare which makes it a great date-night meal for the fellas who want to impress.

Spicy Maple Salmon
Ingredients:
10 oz. piece salmon
1/2 tsp. salt
cracked black pepper
2 Tbs. maple syrup
1/4 tsp. red pepper flakes (or to taste)

1.  Rinse your piece of salmon in cold water and pat dry.  Line a baking sheet with foil and drizzle with olive oil so the fish doesn't stick. 
2.  Set the salmon on the baking sheet and sprinkle with salt and pepper.

3.  Pour over maple syrup and sprinkle with red pepper flakes.

4.  Bake for 10 minutes until the fish is flaky and cooked through.  My piece was about 1/2 in thick (as you can tell from the pictures) so 10 minutes was perfect.  If your pieces is thicker, you may need another 2-3 minutes for uniform done-ness.

One Year Ago:  MiB Award Winning Shass and Ale Pie

Two Years Ago: Banana Monkey Cupcakes

Three Years Ago: Spicy Eggplant Lasagna

Fideuà - Paella with Noodles

My former roomie, friend, fantastic chef, and Corcoran-for-Life, Kelaine made this amazing dish for our New Years Eve celebration. It was amazing. That is all.

It's not easy, but it's worth it.

Fideuà. It's not easy to spell or pronounce. It's not easy to make. But I promise you this, once you've tried it, you won't care that the accent mark over the 'a' is inexplicably backwards (freaking Catalan!). You won't care that the syllables blend into each other until you sound like you're regressing to Neanderthal vowel grunts. You will only see before you a masterpiece, golden noodles and seafood that taste like heaven.


Fideuà - Paella with Noodles, like they do en España

Ingredients:

Shrimp Stock:

1 pound extra-large shrimp, peeled and deveined
2 3/4 cup water
1 cup chicken broth or stock
1 dried bay leaf
OPTIONAL: carrot, celery, onion (mirepoix)
Fideuà:
1 lb shrimp bodies (you already used the shells, remember!)
1 lb bag of frozen mixed seafood (clams, mussels, calimari, etc) - DEFROSTED
1 can octopus
3 Tbs. plus 2 tsp extra virgin olive oil
3 cloves garlic, minced
Crushed red pepper, to taste (I like it spicy)
1 pinch coarse salt and freshly ground pepper
16 ounces fideo noodles (if you can't find this, get 16 ounces thin spaghetti)
1 medium onion, finely diced
1 (14.5 oz) can diced tomatoes
10-15 strands of saffron
3 tsp paprika
2-3 anchovies (or 1 tsp anchovy paste)
1/2 cup dry white wine
fresh parsley, for garnish
lime wedges, for garnish
Garlic Sauce:
1-2 cloves garlic
2 Tbsp mayonnaise
1 pinch salt and pepper
1 egg white

Kelaine's Note:  Do not even try to make this without having an oven safe pan or skillet. You'll get to the end of the recipe and want to punch yourself in the ribs. On a personal note, do yourself a favor and get a cast iron skillet ASAP. It will change your life.

To make the SHRIMP STOCK
1.  Use ONLY the shells of your shrimp for the stock. The shrimp bodies themselves will be used later in the fideuà.

2.  In a medium-sized pot, heat one tablespoon of olive oil. Add your mirepoix and cook until onions are translucent and carrots/celery are soft. Add the shells of your shrimp, along with the water, chicken stock, and a bay leaf. Cook for 8-10 minutes. 

3.  Pour through a strainer, into a bowl and set aside shrimp stock. Discard the solids.

To make the FIDEUÀ
1.  Place the peeled (but uncooked) shrimp in a medium bowl. Add 1 Tbs. oil, 2 cloves minced garlic (there should be 1 clove left over), crushed red pepper, salt and pepper. Toss shrimp to coat. Cover and set in your fridge.

2.  If you were lucky enough to find fideo noodles in your grocery store, congratulations. You can skip this step. If not, get cracking, literally. Break the spaghetti noodles against the edge of a table into 1-inch pieces. This will make your fingers hurt, but remember, it'll be worth it.

3.  Add 2 tsp olive oil to your largest skillet (in fact, I used TWO skillets for increased surface area) and bring to medium heat. Add the noodles and stir to coat with oil. Continue stirring until noodles are evenly toasted, to the color of what we all assume Rapunzel's hair is, shown in the photo below (7-10 minutes). Remove the spaghetti from the pan and set it aside in a bowl.

4.  Add the remaining 2 Tbsp oil to the pan and bring to a medium-high heat. Add the onions and sauté 3-4 minutes, until soft.

5.  Add the diced tomatoes and sauté with your onions. Add pinch of salt, paprika, saffron threads, anchovies, and the remaining garlic. Reduce the heat if needed. Add your uncooked shrimp and DEFROSTED bag of seafood. Cook together, 5 minutes.

Preheat your oven to broil while you do the next part.

6.  Add the toasted spaghetti to the pan and toss until integrated. Pour your shrimp stock into the pan. Add wine, and another pinch of salt and pepper. Simmer the mixture for 8-10 minutes, or until the spaghetti is mostly al dente.

Kelaine even sent me a fun video clip of the simmering for your viewing pleasure...

7.  Put your broiler-safe pan into the oven and broil for about 5 minutes, uncovered. You'll know it's done when the spaghetti crisps and curls up on its ends, pointing toward heaven.


Allow to cool and thicken a few minutes.

8.  Garnish with chopped parsley and lemon wedges. Add a dollop of garlic sauce (below) to the side of your plate or all over your noodles, depending how you feel about vampires and/or garlic.


To make the GARLIC SAUCE
9.  Peel garlic and add to your food processor, along with mayonnaise, salt, and pepper. Blend until all components are incorporated. Add egg white, gradually, until thickened. Serve on top of your noodle creation.

One Year Ago:  Extra Crispy Fried Chicken
Two Years Ago:  Crispy Tomatoes and Pasta
Three Years Ago:  Ropa Vieja

Broiled Blackened Grouper

Grouper is a very delicious and flavorful white fish. They are also super fun to catch, but we really haven't had a chance to do much of that lately, so when I saw it on sale at Harris Teeter last week, I jumped at the chance to broil some up for dinner. I used a delicious "jerk seasoning" blend that I received as a gift at my bridal shower from my Aunt Bon. It was rich with cumin, garlic, thyme, allspice, and cayenne for heat. You can make your own or use a blacking or jerk spice mix already made up. The key really is in broiling the fish under the hot broiler for just a few minutes so that it is crispy on top and perfectly tender inside. Grouper fillets tend to be meatier than typical whitefish like tilapia, so they are flakier, moister, and overall a real treat. If you can find a fillet of grouper, give this a try.

Broiled Blackened Grouper
Ingredients:
1 lb. grouper fillet
2 Tbs. jerk seasoning
1 Tbs. butter
1/2 lemon

1. Rinse the fillet with cold water and pat dry with a paper towel. Rub your fingers over the fillet to ensure that there are no bones. If you feel a little bone, remove it with a knife.

2. Line a baking sheet with foil and rub with oil or spray with non-stick spray.
3. Set the grouper on the baking sheet. Sprinkle with salt and seasoning. Dot the top with butter.

4. Boil on high for 8 minutes. Turn on your fan and open the door. Things could get a bit smokey. It will be worth it!

I served it with roasted vegetables and a light salad. It was a delicious treat!

One Year Ago: Homemade Bacon
Two Years Ago: Baked Herbed Pork Chops
Three Years Ago: Squash Vichyssoise

Salmon Sliders

Salmon is probably my most favorite fish for all seasons.  It is thick and hearty, with very healthy natural fats that are great for my hair, skin, and nails.  I usually advocate for baking fish in the oven, at a high heat, so that your whole house doesn't stink of fish for a week.  However, these mini salmon burgers require such a short cooking time, that they are finished cooking before they manage to permeate your home with the stink of the sea.  These burgers are super fresh and very healthy.  I really loved them and can't wait to make them again all summer long.  You could also make these regular size and you can do them on a real grill.  If you want to make the sliders on the real grill, try putting down a piece of foil right on the grill so that you don't end up digging salmon slider out of your charcoal.  I topped these with yogurt tzatziki to add to the refreshing aspect of this dish.  A simple side of even potato chips and a salad complete this meal to perfection.

Salmon Sliders
Ingredients:
1.5 lbs. salmon
2 Tbs. dijon mustard
1 egg white

1 Tbs. fresh dill, chopped
1/3 cup panko breadcrumbs
1/2 tsp. salt
1/4 tsp. pepper

1.  Whisk together the mustard, egg white, salt, and pepper.

2.  Chop the salmon into small cubes.

3.  Add salmon, finely chopped dill, and bread crumbs to the wet ingredients until combined.

4.  Firmly press and form mini-burgers.  If you are making them slightly in advance, you can cover tightly with plastic wrap and store in the fridge.

5.  Heat grill pan on high heat and very lightly oil with vegetable oil.  Cook burgers for 2 minutes per side.

6.  Toast mini-buns and top the toasted buns with your cooked burgers.

7.  I topped them with tzatziki sauce and devoured them!

One Year Ago: Watermelon Mint and Feta Salad

Two Years Ago: Salsa Verde Turkey Enchiladas
Three Years Ago: Charred Tex-Mex Potato Salad

Marinated Swordfish Steaks

Swordfish is a beautiful fish that produces a fillet that is thick, meaty, and soaks up flavors like a sponge.  A flavorful marinade is absolute perfection for a swordfish fillet that is grilled lightly until nice and tender.  This marinade has an acidic sharpness from the wine and lemon, tons of flavor from the garlic, and the soy sauce rounds out the marinade nicely.  I marinated the fish for about 30 minutes and then grilled it on a hot grill pan for 2 minuets a side.  You could also grill it on an outdoor grill, but I'd suggest laying down a piece of foil that you've sprayed with non-stick spray first.  This is a pretty hearty fillet that shouldn't break apart too much, but it is better to be safe than be digging around in the charcoal to find your dinner.  This was a fun change of pace and a great weeknight meal.  I hope you enjoy!    

Marinated Swordfish Steaks
Ingredients:
2 swordfish steaks (about 1/2 inch thick)
1/4 cup wine
juice and zest from 1 lemon
4 garlic cloves
2 Tbs. soy sauce
2 Tbs. olive oil
1 tsp. salt
1/4 tsp. pepper
1 Tbs. canola oil (for greasing your griddle)

1.  To make the marinade, combine wine, lemon juice and zest, fine minced (or microplaned) garlic cloves, soy, olive oil, salt and pepper.

2.  Add swordfish and leave in the fridge for 30 minutes or up to one hour (not much longer than an hour, or the fish will start to cook in the marinade - swordfish ceviche! - and it will get overcooked when you grill it).

3.  Remove steaks from the fridge before you are ready to grill, remove from the marinade and pat dry.

4.  Grease your grill pan or outdoor grill with canola oil and turn on high heat until very hot.  Cook the fish for 2 minutes per side.  This will cook the fish through, leaving beautiful grill marks and still be flaky and tender.

5.  Plate up your fish and serve.

I served the swordfish with saffron rice and a simple side salad.

One Year Ago: Almond and Chocolate Madeleine
Two Years Ago: Steamed Fresh Artichokes
Three Years Ago: Tio Roberto's Peruvian Cebiche

Blood Orange Salmon

This is a very fun and easy dinner.  Blood oranges are one of those things that make a meal feel special, since you don't cook with them very often.  They have a hint of both sweetness and bitterness to make a very balances flavor with the fatty fish.  If you prefer, you can use half regular orange and half lime juice instead.  Cooking the fish quickly over high heat gives it a nice crust and ensures that you fish stays moist inside and won't overcook.  We are trying to eat more fish, salmon especially and this is a quick and easy way to do just that.

Blood Orange Salmon
Ingredients:
2 pieces salmon (about 1/3 lbs. each)
2 small blood oranges
1 Tbs. olive oil
salt and pepper

1.  Squeeze the juice from the blood oranges over the fish and let marinate for 15 minutes.

2.  Sprinkle the salmon with salt and pepper.  Heat oil in a frying pan over medium-high heat.
3.  Add fish (skin side up) and cook for 3-4 minutes per side, depending on the thickness of your fish.

4.  Fish is done when salmon is slightly flaky and will still be slightly darker pink in the middle.

I served it with cous cous and a cucumber salad.

One Year Ago:  Lamb Shank Osso Bucco
Two Years Ago: Roasted Chiopino with Clams, Shrimp, and Fish

Fried Fish Tacos

Hello...spring?? Where are you? I can't find yoooouuuu! Mother nature is playing tricks on us by keeping us firmly in winter's grasp at the end of March. She may be a fickle lady, but at least we can outsmart her in the kitchen. These fresh, light, fun fried fish tacos will bring even the worst cabin-fever sufferer running to the table with joy. I love the texture of the fried fish bites along with the crunchy slaw, smooth cheese and spicy sriracha. If I had an avocado, sliced red onion, or sour cream, I would have added some of those too. For this meal, you can work with what you've got to create the perfect taco for you. I really loved this simple dinner. I large filet will make enough tacos for two, so double or triple the recipe if your are making it for a bigger crowd.

Fried Fish Tacos
Ingredients:
1 tilapia (or other white fish) filet
1/4 cup flour
2 Tbs. paprika
1 tsp. salt
1/2 tsp. pepper
1/2 cup canola oil (for frying)
cabbage slaw, cilantro, cheese, sriracha (garnish)

1.  Wash and pat dry the fish.  Cut into 1-2 inch pieces for frying.

2.  Make the dredge with flour, paprika, salt, and pepper.

3.  Heat a pan of oil over medium-high heat.  When the oil is hot, drop in the fish.  Cook for about 3 minutes per side and remove to a paper-towel covered plate.

4.  Sprinkle immediately with a light sprinkle of salt.  The fish should be tender and flaky through.

5.  To make the tacos, place the fish on a flour tortilla.

Top with cilantro, cabbage slaw, cheese, and sriracha (or any other toppings of your choice).

Enjoy!

One Year Ago: Creamy White Bean Dip
Two Years Ago: Apricot Mustard Glazed Ham (just in time for Easter)