Tag Archives: fish

Parmesan-Crusted Salmon

Getting my kids to enjoy seafood was a challenge.  This recipe (and a few similar ones) were the turning point for them. A cheesy, crunchy topping is something any kid recognizes and loves, no matter what it’s on.  Doesn’t hurt that I love it too.

The mayo may seem like a weird choice, but it keeps the fish moist, the breadcrumbs stick to it beautifully and it’s non-dairy, which was essential when the kids were younger because Luke had a milk allergy.  Even though he doesn’t have that problem now, it works so well I’ve just kept using it.

Parmesan-Crusted Salmon

Parmesan-Crusted Salmon

Parmesan-Crusted Salmon

1 or more salmon fillets
1-2 tsp. mayonnaise
1/2 cup panko bread crumbs
1/4 cup shredded parmesan
1/2 tsp. lemon pepper
Salt & pepper
1/4 tsp. dill
Olive oil

Preheat oven to 400˚.  In a small bowl mix panko, parmesan, lemon pepper, a pinch of salt & pepper and dill.  Put your fish on a baking pan covered with foil.  Coat surface of fish with mayonnaise.  Pile on the breadcrumb mixture and press into it to make sure it stays put.

Ready to go in the oven.

Ready to go in the oven.

Drizzle with olive oil.  Bake for 15-20 minutes, until fish flakes easily in the middle.

parmesansalmon2

Parmesan-Crusted Salmon, right out of the oven. By the way, the little crispy breadcrumbs that fell off the salmon make great crouton-ish salad crunchies.

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Saucy Salmon

After minimal cooking for the better part of a week, I bought a bunch of groceries, visited farmer’s market and got back in the kitchen.  Even better, I’m feeling somewhat healthy and adventurous.  Although I have nothing against carbs – in fact those who know me know that I have quite a love affair with some of them – whenever I want to shed a few pounds I also shed a few carbs to help me along.  I don’t go entirely no carb because that’s simply a miserable diet in my opinion, but cutting down on the amounts and having at least one no-carb meal a day does seem to make a difference, at least for me.

So tonight, I made a low-carb dinner with some fresh salmon and whatever I could find in my fridge to slather over the top of it.  I ended up with a tangy sauce with an Asian flair. Served with a garden salad and mashed cauliflower (tune in tomorrow if you’re interested), it was delicious and satisfying.  And I feel skinnier already.

Saucy Salmon

Saucy Salmon

Salmon filets
1 tbsp. Hoisin sauce
1 tsp. minced ginger
1 tsp. soy sauce
1 tsp. honey

Heat oven to broil. Place salmon on a cookie sheet or pizza pan covered with foil (you don’t have to use foil but it eliminates the need for washing the pan so why not?) Mix hoisin sauce, ginger, soy sauce and honey in a small bowl.  Brush or pour over salmon.  Broil 10 minutes or so, until sauce starts to caramelize and fish flakes easily.  Do not overcook.

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Feta-Crusted Tilapia

In our journey to moving to a more veggie-based diet, I’ve found my thinking has started to change.  I used to think of the days we ate fish as “light eating” days.  Now I think of those as the “meaty” days.  Although I’ve always loved seafood, I now find it more satisfying than ever before.  But I do find myself compelled to find more creative ways to cook it to add variety and fun to our menu.

Tilapia is almost always in my freezer.  Whenever I’m at the fish counter, I pick up an extra package of it for a speedy meal at some later date.  It’s quick to cook, mild enough to go with almost any flavors, and very affordable, which is a nice plus.  Combined with some of my other goodies from farmer’s market this week, I had a quick and satisfying dinner in minutes that was so good I caught myself making yummy noises while I was eating.

Feta-Crusted Tilapia with Lemon Cashew Asparagus

Feta-Crusted Tilapia
(This recipe is for one serving, just repeat or multiply for more servings)

Tilapia filet
1 tbsp. panko (japanese style bread crumbs)
2 tbsp. feta cheese
1/2 tsp. lemon zest
Salt & pepper
Olive oil

Combine panko, feta and lemon zest in a small bowl.  Pat entire mixture on top of tilapia filet.  Sprinkle with salt & pepper and drizzle with olive oil.  Bake at 400˚ for about 10 minutes until crust is light brown and fish flakes easily.

All dressed up and ready to cook.

Usually when I make something like this, I roast the veggies right along side the entree, and this was no exception.  And if you cover your pan with foil first…no dishes, woot!  See below for my asparagus recipe.

Lemon Cashew Asparagus

One bundle of fresh asparagus
1 tsp. lemon zest
1/4 cup chopped cashews
Salt & pepper
Olive oil

Lay the asparagus on a pan in a single layer, sprinkle lemon zest, cashews and salt & pepper all over.  Drizzle with olive oil and bake at 400˚ for 10 minutes.

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Candied Salmon & Spicy Snap Peas

On the rare night the kids are gone, and I’m on my own for dinner, it’s tempting to go for the PB&J and just not mess with cooking at all.  But sometimes I like to treat myself and cook something simple that’s just for me.  A pretty plate, happy taste buds, a glass of wine, a good book or something on the TV that the kids aren’t allowed to watch.  It all adds up to a relaxing, peaceful evening, which sometimes is just what the doctor ordered. So I always keep a couple of single servings of fish in the freezer for just such an occasion.

This is one of my favorite salmon recipes.  It’s simple, it’s quick.  Perfect for a single serving, but also easy to multiply if you have more people to feed.  The brown sugar and honey caramelize as they cook under the broiler, creating a sweet candy coating.  To balance the sweetness of the salmon, I like to make something a little spicy on the side.  Tonight it was a quick side of pan-sauteed spicy snap peas, a beautiful contrast.  And it looks pretty, which is just a bonus.  A little fresh pineapple on the side works great to cool things off after you heat them up.

Candied Salmon & Spicy Snap Peas

Candied Salmon

1 – 6 oz. salmon filet
1/2 tsp. honey
1/2 tsp. brown sugar
1/2 tsp. country-style dijon mustard
Salt & pepper

Mix all ingredients and smear all over the surface of the salmon.  Put under the broiler and cook about 10 minutes.  Check occasionally, the fish should flake easily with a fork when done.

Spicy Snap Peas

1 cup snap peas
Pinch of red pepper flakes
Salt & pepper

Heat a drizzle of olive oil in a skillet over medium heat.  Add snap peas and red pepper flakes.  Saute, stirring often, until peas are tender, 4-5 minutes.  Season with salt & pepper.

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Broiled Red Snapper

I arrived at Farmer’s Market Saturday just in time to snatch up the very last piece of fresh Red Snapper from the fish vendor.  It pays to go a little early!  Caught the day before, this was as fresh as you can get without going out and catching it yourself.  Absolutely beautiful.  I always like red snapper because it’s so mild, and easy to cook.  A simple sprinkle of a few ingredients and a short stay under my broiler yielded a delicious dinner in about 10 minutes.  Perfect for a sunny spring day.

Since I also scored some fresh goat cheese at the goat farmer’s booth, I paired Mr. Snapper with Pasta with Spinach and Goat Cheese.  It was a match made in heaven.

Broiled Red Snapper

Broiled Red Snapper

1-2 Red Snapper filets
Bread crumbs
Parmesan cheese
Lemon zest
Salt & pepper
Olive oil
Lemon juice & wedges

Preheat your broiler.  Lay out the fish on a cookie sheet.  Top with a sprinkle of breadcrumbs, parmesan, some zest from the lemon, and salt & pepper.  I didn’t measure these ingredients, just did a light sprinkle to cover the surface of the fish.  Drizzle with a little olive oil and squeeze a wedge or two of lemon on top.  Place under the broiler for about 8-10 minutes until brown on top.  When you stick a fork in the middle the fish should separate easily when done.

Pasta with Spinach & Goat Cheese. Perfect side dish with the fish or by itself!

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Project Veggie: Day 22 – Steelhead with Hazelnut Pesto and Lemon Potatoes

I love hazelnuts.  When I lived in the midwest I could never find them, and it was always a treat to come home to Oregon, where they are available everywhere.  Turns out in the U.S. they are only grown in Washington and Oregon, so that explains that mystery.

Pesto is one of my favorite condiments.  Basil is one of the only things I can grow well, so in the summer I grow a lot of it and fill my freezer with pesto for the winter.  Sadly, last summer was a little (a lot!) rainy here and my basil crop was too wimpy to get me through to summertime.  So I bought some yesterday so I could make pesto.  Which just gave me the opportunity to change it up a bit and see how it tasted with roasted hazelnuts.  Mmmmm.

I was in the mood for salmon.  We hadn’t had fish all week and it sounded good.  At the fish counter the salmon looked a little sad, but next to it…lovely fresh steelhead was calling out to me, and it was on sale too!  Steelhead always reminds me of salmon.  It looks a lot alike, cooks up the same way, and tastes sort of similar too, but steelhead is actually a kind of trout.  In any case, I’ve made this recipe with both fish and it’s terrific either way.

My name is April, and I’m a potatoholic. I know I’ve said this before but this is one of the best potato recipes EVER!  I always make a big batch of lemon potatoes because they are so good left over the next day, either by themselves, or scrambled with eggs, or mixed with a little mayo for a potato salad.  And they go perfectly with fish.  Or anything else for that matter.

Broiled Steelhead with Hazelnut Pesto

Broiled Steelhead with Hazelnut Pesto

1 pound steelhead (or salmon) fillet
1/2 cup basil pesto (see below for hazelnut pesto recipe or you can use store bought pesto)
salt & pepper
lemon slices
olive oil

Heat broiler on oven.  Mash pesto on top of the fish, spreading over the entire top surface of the filet.  Sprinkle with sea salt & fresh ground pepper.  Top with lemon slices and a drizzle of olive oil.   Put under the broiler for 10-12 minutes, until fish easily pulls apart with a fork in the middle.

Hazelnut Pesto

Hazelnut Pesto

1 big bunch fresh basil (I used about 2 cups)
1/2 cup roasted hazelnuts
1/4 cup fresh parmesan
salt & pepper
4 cloves garlic
1/4-1/2 cup extra virgin olive oil

Whirl everything up in a food processor except olive oil.  Scrape down the sides.  Drizzle olive oil in with the motor running until it’s the consistency you prefer.

Lemon Potatoes - Yum!!!

Lemon Potatoes
(adapted from Moosewood Restaurant, Simple Suppers)

1-2 pounds red or yukon gold potatoes, cut into 4 or 6 pieces
Zest and juice of 1 large lemon
Salt & pepper
1-2 tbsp. capers
1/4 cup chopped black olives (optional)
2 tbsp. extra virgin olive oil

Bring a pot of water to boil over high heat.  Add the potatoes.  Cook 10-15 minutes until fork tender.  Meanwhile, zest and juice lemon into a large bowl.  Add capers and olives if using.  Drain potatoes and add to bowl.  Add sea salt and fresh ground pepper.  Drizzle with olive oil.  Toss to combine all ingredients.  Taste and adjust seasonings if needed.

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