Honey Garlic Salmon

This is the first way I got my kids to eat (and love) salmon… scratch that, my kids AND my hubby!
It is super quick to make and every time we have it I am reminded why we love it!  Perfect with roasted veggies and grains for an easy quick dinner that pleases everyone!

HONEY GARLIC SALMON

12-16 oz salmon fillets, skin removed
1 green onion, sliced thin

Sauce:
1 Tablespoon soy sauce
1 Tablespoon honey
1 tsp sesame oil
1 Tablespoon lime juice
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper

Whisk together all the sauce ingredients and place in a ziplock bag with salmon.  Marinate for 15-20 minutes in the fridge.
Heat a non stick skillet over medium heat and when hot remove the salmon from the sauce and add to pan.
Cover and cook 3 minutes.  Flip salmon and recover pan for 3 more minutes.  Remove lid and continue to cook for a minute or until cooked through and slightly caramelized.  Garnish with green onions.

Honey Garlic Salmon

Ingredients

  • 12-16 oz salmon fillets, skin removed
  • 1 green onion, sliced thin
    Sauce:
  • 1 Tablespoon soy sauce
  • 1 Tablespoon honey
  • 1 tsp sesame oil
  • 1 Tablespoon lime juice
  • 3 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Whisk together all the sauce ingredients and place in a ziplock bag with salmon.  Marinate for 15-20 minutes in the fridge.
  • Heat a non stick skillet over medium heat and when hot remove the salmon from the sauce and add to pan.  
  • Cover and cook 3 minutes.  Flip salmon and recover pan for 3 more minutes.  Remove lid and continue to cook for a minute or until cooked through and slightly caramelized.  Garnish with green onions.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/honey-garlic-salmon/

    Shrimp Po Boys

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    We have sandwiches for dinner often during the summer, sometimes simple ones, and sometimes I’ll make something like this that’s simple enough, but very satisfying.
    The seasoned mayo spread makes all the difference, fresh herbs and citrus just make everything taste better.
    This started from a Rachel Ray recipe and like usual, quickly became my own version after I finished scribbling my own ideas and ingredients on it.  Have fun with your recipes.  Don’t be afraid to try your own ideas out.  You might come up with a winner like this one!

    SHRIMP PO BOYS

    For breaded shrimp:
    2 eggs
    1 cup milk
    1 tsp salt
    1 1/2 lbs shrimp, deveined and tails removed
    1/2 cup flour
    1 cup panko breadcrumbs
    2 T old bay seasoning
    Oil, for frying

    Seasoned mayonnaise:
    1 cup mayonnaise
    2 T lemon juice
    zest of 1 lemon
    1/3 cup fresh basil leaves, finely chopped
    2 garlic cloves, minced
    1/2 tsp old bay seasoning

    To serve:
    Rolls or buns, buttered and toasted in a skillet
    Tomato, sliced
    Lettuce, in leaves or shredded
    Lemon wedges

    First make the seasoned mayo.  Mix everything together and keep covered in the refrigerator while you make the rest.

    Whisk eggs, milk, and salt together in a large bowl.  Add shrimp and let soak while you get the breading ready.
    In a medium bowl mix together the flour, panko, and old bay seasoning.  Heat one inch of oil in a deep skillet (I live using my wok or deep cast iron skillet) over medium heat.
    Working in batches (so you don’t crowd the pan), drop the shrimp in the breading and then carefully into the hot oil.  Cook until golden brown, turning once.
    I like to put them on a wire rack set over a cookie sheet while I cook the remaining batches.

    Pile buns with seasoned mayo, lettuce, and tomato then top with shrimp.  Serve with lemon wedges.

    Shrimp Po Boys

    Ingredients

      For breaded shrimp:
    • 2 eggs
    • 1 cup milk
    • 1 tsp salt
    • 1 1/2 lbs shrimp, deveined and tails removed
    • 1/2 cup flour
    • 1 cup panko breadcrumbs
    • 2 T old bay seasoning
    • Oil, for frying
      Seasoned mayonnaise:
    • 1 cup mayonnaise
    • 2 T lemon juice
    • zest of 1 lemon
    • 1/3 cup fresh basil leaves, finely chopped
    • 2 garlic cloves, minced
    • 1/2 tsp old bay seasoning
      To serve:
    • Rolls or buns, buttered and toasted in a skillet
    • Tomato, sliced
    • Lettuce, in leaves or shredded
    • Lemon wedges

    Instructions

  • First make the seasoned mayo. Mix everything together and keep covered in the refrigerator while you make the rest.
  • Whisk eggs, milk, and salt together in a large bowl. Add shrimp and let soak while you get the breading ready.
  • In a medium bowl mix together the flour, panko, and old bay seasoning. Heat one inch of oil in a deep skillet (I live using my wok or deep cast iron skillet) over medium heat.
  • Working in batches (so you don’t crowd the pan), drop the shrimp in the breading and then carefully into the hot oil. Cook until golden brown, turning once.
  • I like to put them on a wire rack set over a cookie sheet while I cook the remaining batches.
  • Pile buns with seasoned mayo, lettuce, and tomato then top with shrimp. Serve with lemon wedges.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/shrimp-po-boys/

     

    Salmon Burgers

    I’ve been experimenting for quite awhile with salmon burger recipes.  I finally made one that’s just right!  I took ideas from different recipes, and got it down pretty good but the texture still wasn’t right.  Then I saw a few recipes with a baked potato in it and had to try it.
    It worked!  We just love them, and they are great served on a bun or by itself with rice and salad.
    I buy our salmon at Costco, and I’ve always been much happier with the quality than other brands.  It never contains bones either, which is always nice.  Happy weekend! : )
    SALMON BURGERS
    1 green onion, sliced thin
    1 egg
    1 T mayonnaise
    2 tsp Dijon mustard
    1 tsp lemon juice
    1/2 tsp lemon zest
    14 oz canned salmon (mine doesn’t have bones-but check to make sure yours doesn’t)
    1 baked or boiled russet potato, peeled and fluffed with a fork
    1/2 cup panko breadcrumbs
    oil for cooking
    Mix the green onion, egg, mayo, mustard, lemon juice and zest together in a bowl.
    Add the salmon and potato, mixing gently just until combined.
    Form into 4 patties and roll each in the panko breadcrumbs.
    Heat a little oil in a skillet (just enough to barely coat the bottom of the skillet) over medium heat and cook the patties for about 4 minutes per side, or until golden and cooked through.
    Serve with a toasted bun, lettuce, and tartar sauce if desired. (Or any other accompaniments you want)

    Lemon Shrimp Quiche

    This is a wonderful summer dish.  I wanted to share with you in case you need a good appetizer recipe as well. The mini version is at the bottom of the recipe, and they work great for summer baby or bridal showers or parties.  You can make them ahead of time and rewarm just beforehand.  Or maybe make the larger version and have an easy dinner tonight!  This recipe comes from my friends mom, who was nice enough to share it!  I tweaked it a bit by reducing the eggs and cream and adding the lemon zest, which REALLY gives it an amazing flavor.
    LEMON SHRIMP QUICHE
    Recipe adapted from Cindy Wagner
    1/3 cup olive oil
    1/3 cup lemon juice
    3 cloves garlic, smashed
    1 four inch sprig rosemary
    1 lb (about 20) medium raw shrimp, peeled, deveined, and tails removed
    4 large eggs
    3/4 cup heavy cream
    1/4 cup sliced black olives
    1/4 cup chopped chives
    1 T chopped fresh rosemary
    1/2 cup grated Parmesan
    1/4 tsp salt
    1/4 tsp pepper
    zest of 1 lemon
    Nine inch pie crust, precooked (I make my own- bake at 425 for 15-20 min until browned)
    In a large glass bowl, combine the olive oil, lemon juice, garlic, rosemary sprig, and shrimp.
    Let marinate 10 minutes.
    In another bowl, combine eggs, cream, olives, chives, chopped rosemary, parmesan, salt, pepper, and lemon zest.
    Drain shrimp from marinade, discard marinade.  Place shrimp in pie crust and pour egg mixture over the top.  Bake for 15 minutes at 425, then lower temperature to 350 and bake another 15 to 20 minutes, utnil knife inserted comes out clean. Cool slightly.
    VARIATION: For individual servings, bake pie crust in small tart pans or muffin pans or mini muffin pans, then place one or two shrimp in each crust and pour egg mixture over the top. Bake the same, but after lowering the heat to 350, bake only another 5 or 10 minutes, depending on size of pans.
    You can make these ahead of time, and just before serving, place on cookie sheet and rewarm at 350 degrees until warm.

    Lemon Dill Fish, Baked Chips, and Tartar Sauce

    This is a three for one recipe post! I figured they kinda go together. I don’t care for store-bought tartar sauce (at all) and the one my mom used to make was good, but still not quite what I wanted. So I experimented the other night and I came up with what I think is the perfect fish companion! The lemon zest really brightens the flavors and makes it all work.
    We love baked fries, they’re so simple and so much better than they’re fried versions, in my opinion.
    And a great side dish for so many things.  Have fun trying them with different seasonings too.  You’d be surprised how adjusting the seasonings will change them.
    And the fish is simple, easy, AND delicious.  (You know how I love those three words together!)
    And using Tilapia makes it much more affordable than halibut or cod or such.
    I hope you try all three of these and your family enjoys them as much as we do!

    LEMON DILL FISH, BAKED CHIPS, AND TARTAR SAUCE
    printable version

    Lemon Dill Fish
    1/2 cup flour
    1/4 cup bread crumbs
    1 tsp lemon zest
    1 tsp dried dill weed
    1/4 tsp salt
    1 egg
    4 tilapia fillets, about 1/2 inch thick
    2 T oil
    Stir together flour, bread crumbs, lemon zest, dill, and salt until well blended.
    Beat egg in another dish.
    Dip fish in egg, then flour mixture. Heat oil over medium heat. Cook fish, about 3 or 5 minutes per side.
    Baked Chips
    potatoes
    oil
    salt and pepper
    Cut potatoes in half lengthwise, then each half into 4 wedges.
    Drizzle with oil, salt, and pepper, toss to coat.
    Bakt at 400 degrees for 30-35 minutes. Turn halfway through.
    Tartar Sauce
    1 cup mayonaise
    1/4 cup finely chopped pickles
    1 tsp pickle juice
    1 T dried onion (soaked for a few minutes in 1 T water) or 2-3 T chopped onion
    1/2 tsp seasoned salt (more to taste)
    1/2 tsp lemon zest
    1 tsp lemon juice
    Mix everything together well. Flavors get better if allowed to sit in the fridge for a bit.

    Fish Tacos

    This is one of my favorite meals.  The fish section can also be served for fish & chips. Just serve with lemon wedges, tartar sauce, and baked steak fries. And the slaw pairs well with shredded chicken or pork as well.  In the pictures, you’re seeing the “Ultimate Fish Sticks” from Costco. (Review to follow) Overall, happy with the product and results. And definetely made dinner easier and quicker.

    FISH TACOS
    printable version
    Fish:
    1/2 c flour
    1/2 T baking powder
    1/2 tsp lemon zest
    pinch cayenne
    1 tsp salt
    1/2 tsp pepper
    1/2 c water
    1 egg
    1 1/2 lbs white fish (cod or tilapia) cut into 1 1/2″ by 3″ pieces

    Combine all but water, egg, and fish in a bowl. Whisk in water and egg.  Dip fish in batter, fry in 360 degree oil. 
    Source: Ina Garten

    Slaw:
    1 c cider vinegar
    1 c sugar
    1 c olive oil
    1 T toasted caraway seeds
    salt and pepper
    1 head green cabbage, shredded
    1 large or 2 small red onions, sliced thinly
    2 bunches green onions, sliced

    Boil vinegar and sugar together.  Combine with olive oil, caraway seeds, and salt and pepper.
    Put cabbage and red onions in large bowl and pour dressing over it.  Place another bowl on top and place a weight on top to press the slaw (a #10 can or a few pumpkin cans work well).
    Refrigerate for 24 hours. (I just do 6-8 hours sometimes, it still works well)
    Before serving, add green onions.
    Source: Michael Chiarello

    For Serving:
    Tortillas
    Sour cream, optional
    Chopped fresh cilantro
    lime wedges
    Radishes, thinly sliced

    Related Posts Plugin for WordPress, Blogger...