I love finding new ways to prepare fish for my family. We love eating it, but enjoy a variety of flavors with it. This was delicious and all my kids cleared their plates!
3 tbsp olive oil
1.5 tbsp Dijon mustard
1.5 tbsp lemon juice
salt and pepper
4 pieces salmon fillet, with skin (4-5 oz each)
Preheat oven to 400. In a small bowl, whisk oil, mustard, lemon juice, salt, and pepper.
Place salmon fillets, skin side down, in a lightly greased 9x13 baking dish. Spoon the mustard glaze over the fish. Bake 12 minutes or until salmon is cooked through and flakes easily with a fork.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Monday, July 15, 2013
Sunday, October 3, 2010
Quick and Easy Crab Bisque
Crab bisque sounds exquisite, but this recipe takes only a half hour to make and is SO flavorful! Although it's "quick and easy," though, it's not very cheap to make. Pasteurized lump crab meat can be found in the refrigerated section of the grocery close to the fish counter. I got it on sale, but it was still $15. This recipe is FANTASTIC!
Ingredients:
2 c. diced leeks
1 c. diced carrots
1 c. diced celery
2 T. minced garlic
2 T. olive oil
4 T. flour
1/2 c. dry white wine
3 c. heavy cream
3 c. milk
2 bottles clam juice (8 oz. each)
Salt, black pepper, and hot sauce to taste (I used quite a bit of each)
1 1/4 c. pasteurized lump crab meat
Minced fresh chives
Directions:
1. Sweat leeks, carrot, celery, and garlic in oil in a large pot over medium heat until carrot is soft. Add flour and cook for another minute
2. Deglaze pot with wine and simmer until nearly evaporated. Stir in cream, milk, and clam juice. Bring to a boil and season with salt, pepper, and hot sauce. Puree soup in batches using a food processor. Stir in crabmeat and serve. Top with fresh chives.
Ingredients:
2 c. diced leeks
1 c. diced carrots
1 c. diced celery
2 T. minced garlic
2 T. olive oil
4 T. flour
1/2 c. dry white wine
3 c. heavy cream
3 c. milk
2 bottles clam juice (8 oz. each)
Salt, black pepper, and hot sauce to taste (I used quite a bit of each)
1 1/4 c. pasteurized lump crab meat
Minced fresh chives
Directions:
1. Sweat leeks, carrot, celery, and garlic in oil in a large pot over medium heat until carrot is soft. Add flour and cook for another minute
2. Deglaze pot with wine and simmer until nearly evaporated. Stir in cream, milk, and clam juice. Bring to a boil and season with salt, pepper, and hot sauce. Puree soup in batches using a food processor. Stir in crabmeat and serve. Top with fresh chives.
Wednesday, July 21, 2010
Quick Creole Shrimp
This is a recipe I adapted to be freezer-friendly. If you want to make it tonight, simply have your shrimp thawed. It is pretty spicy, but to cut down on the spice do not cook in the juices. My kids loved it!
1 lb frozen uncooked cleaned large shrimp
1 tbsp Cajun seasoning
1/4 cup Italian dressing
2 cloves garlic, minced (~2 tsp)
1 tbsp chopped fresh parsley (for after you cook)
Combine shrimp, dressing, seasoning, and garlic in a freezer bag. Remove the air, seal, and freeze.
To Cook: Thaw in refrigerator overnight. Heat skillet over medium-high heat. Add ~1 tbsp olive oil and butter. Add shrimp and cook 2-3 minutes until done. Top with parsley, if desired.
1 lb frozen uncooked cleaned large shrimp
1 tbsp Cajun seasoning
1/4 cup Italian dressing
2 cloves garlic, minced (~2 tsp)
1 tbsp chopped fresh parsley (for after you cook)
Combine shrimp, dressing, seasoning, and garlic in a freezer bag. Remove the air, seal, and freeze.
To Cook: Thaw in refrigerator overnight. Heat skillet over medium-high heat. Add ~1 tbsp olive oil and butter. Add shrimp and cook 2-3 minutes until done. Top with parsley, if desired.
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