Blackened Shrimp Stroganoff

Adapted from Allrecipes

This was a unique recipe that we thoroughly enjoyed.  It's a bit spicy, which we like!

Ingredients:

• 1 lb fresh shrimp, peeled and deveined
• 1 Tbs olive oil
• 1 Tbs Cajun seasoning
• 6 oz fettuccini pasta OR brown rice (depending on what you like to serve with your stroganoff)
• 1 Tbs butter 3 cups fresh mushrooms, sliced
• 1 Tbs chopped green onion
• 2/3 cup chicken broth
• ½ cup sour cream
• 1 Tbs cornstarch
• 1 cup chicken broth
• 1 red bell pepper, chopped

 Directions:

• Combine shrimp, oil and Cajun seasoning in a medium bowl.  Set aside.
• Bring a large pot of lightly salted water to a boil.  Add pasta or rice and cook until done. 
• Meanwhile, melt butter over medium heat in a large frying pan.  Cook and stir mushrooms, green onions, and red pepper in butter until tender.  Remove from pan.  Add shrimp and cook for 2-3 minutes, until shrimp turn pink.  Remove from pan.  Add 2/3 cup chicken broth to pan and bring to a boil.  Cook, uncovered, until reduced to ¼ cup (2-3 minutes).
• In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth.  Stir into reduced chicken broth in the frying pan.  Cook and stir unitl thick and bubbly.  Cook 1 minute more.  Stir in shrimp and mushroom mixture.  Heat through and season to taste.  Serve over pasta or rice.

Ginger Thyme Salmon

Adapted from Cooking Light

This vinaigrette is light and yummy.  It really sets off the flavor of the salmon.  It pairs well with a sweet side (like peaches).

Ingredients:

• 1 Tbs rice vinegar
• 1 Tbs ginger
• 1 tsp thyme
• 2 Tbs extra-virgin olive oil
• Kosher salt and pepper
• 2 (6 oz) salmon steaks 

Directions:

• Heat grill to medium-high. 
• In a small bowl, combine the vinegar, ginger, thyme, oil, ¼ tsp salt, and ¼ tsp pepper.  Set aside.
• Season the salmon with ½ tsp salt and ¼ tsp pepper.  Grill the salmon until the salmon flakes easily with a fork, 5-6 minutes per side. 
• Drizzle the salmon with the vinaigrette and serve. 

East-West Spice Rubbed Salmon with Orange Soy Glaze

Adapted from Cooking Light

This had such an interesting flavor.  The contrasting spices of cinnamon (in the 5-spice powder) and black pepper were very unique and were something of a tongue teaser.  The Orange-Soy glaze was yummy as well.  I served the salmon with some rice and grilled summer squash and green bell peppers to complete the meal.  Yum!

Ingredients:

Spice Mixture:

• 1 Tbs sugar
• 1 ½ tsp five-spice powder
• 1 ½ tsp ground coriander
• 1 ½ tsp black pepper
• ½ tsp salt

Glaze:

• 1 orange, zested
• ½ cup fresh orange juice
• ½ cup low-sodium soy sauce
• 1/3 cup honey
• 2 Tbs minced green onions
• 1 Tbs ginger
• 1 ½ tsp dark sesame oil
• 4 garlic cloves, minced
• 1 tsp cinnamon

Remaining Ingredients:

• 4 (6 oz) salmon fillets
• Cooking spray
• ¼ cup thinly sliced green onions

Directions:

• To prepare spice mixture, combine first 5 ingredients in a small bowl.
• To prepare glaze, combine orange zest and next 8 ingredients in a saucepan.  Bring to a boil  Reduce heat and simmer 10 minutes.
• Meanwhile, prepare the grill.  Rub the fillets with spice mixture.  Cover, refrigerate for 10 minutes.  Place on grill rack coated with cooking spray.  Grill approximately 16 minutes, covered, or until fish flakes easily with a fork.   Baste occasionally with glaze.  To serve, sprinkle with sliced green onions and glaze. 

Sweet Cumin Salmon with Tropical Rice

Adapted from Allrecipes

This dish was light and summery.  I love the mango rice mixture and the rub for the salmon gave it great flavor.  Aren't summer-y foods the best?  They are yummy, but leave you feeling healthy.  Love it. 

Ingredients:

• 2 Tbs cumin
• 1 Tbs packed brown sugar
• 1 tsp lemon-pepper seasoning, divided
• 1 lb fillet fresh salmon
• 2 cups cooked brown rice
• 1 mango, peeled, pitted and diced
• 1 tomato, diced
• 1 avocado, diced
• 1 Tbs finely chopped fresh cilantro
• 1 tsp lemon juice 

Directions:

• Preheat oven to 450 degrees F.  Lightly grease a shallow 9x13 inch baking dish.
• Combine the cumin, brown sugar and lemon pepper seasoning in a small bowl and blend well.
• Place the salmon fillet skin side down in the prepared baking dish.  Sprinkle the fish evenly with the cumin spice mixture, gently pressing it into the fish.  Flip the fish over and repeat.  Bake in preheated oven until the fish flakes easily with a fork. 
• Stir the mango, tomatoes, avocado and lemon juice into the rice.  Divide the rice evenly and place the salmon on top to serve. 

Szechwan Shrimip

Adapted from Allrecipes

I felt like Asian food, so I logged on to Allrecipes.  This was one of their featured dishes of the week.  It turned out great!  I revised only by adding more veggies.  Quick, easy, HEALTHY, and delicious!

Ingredients:

• 8 Tbs water
• 4 Tbs ketchup
• 4 tsp cornstarch
• 2 tsp honey
• 1 tsp crushed red pepper (or to taste, depending on your spice level)
• ½ tsp ground ginger
• 1 Tbs vegetable oil
• ½ medium onion, diced
• ½ green pepper, diced
• Large handful of snap peas
• 4 cloves garlic, minced
• 12 oz cooked shrimp, tails removed

Directions:

• In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper and ground ginger.  Set aside.
• Heat oil in a large skillet over medium-high heat.  Stir in onions, bell pepper, snap peas, and garlic; cook for 30 seconds.  Stir in shrimp and toss to coat with oil.  Stir in sauce.  Cook and stir until sauce is bubble and thickened.

Serve with rice!

Sweet & Tangy Salmon

Adapted from Allrecipes

This recipe has been in my file for a long time; I had completely forgotten about it and discovered it just recently.  I had been contemplating making my favorite salmon dish--- Firecracker Salmon {see recipe index}---but decided trying something new might be fun at the last minute.  Good choice!  The bit of cayenne pepper in this gave it a pleasant kick.  Both my husband and I are big fans of this recipe now!

Ingredients:

• 3 Tbs butter
• 1 cup brown sugar
• 4.5 Tbs lemon juice
• 1 ½ tsp dried dill weed
• ¾ tsp ground cayenne pepper
• Lemon pepper, to taste
• Salmon filets (1 lb.)

Directions:

• Preheat oven to 400 degrees F.
• Melt the butter in a saucepan over medium heat and mix in the brown sugar, lemon juice, dill and cayenne pepper.  Cook and stir until the brown sugar is dissolved.  Reduce heat and simmer until ready to brush onto the salmon.
• Season salmon with lemon pepper and place in the oven.  Brush frequently with the glaze.  Cook salmon for approximately 20 minutes or until easily flaked with a fork.  Reserve some of the glaze for serving. 

Chili Rubbed Salmon with Red Pepper Salsa

Adapted from Cooking Light

Quick.  Fresh flavor. Lots of veggies.  Feel good at the end of the meal.  Check, check, check, CHECK!  We are all geared up for Spring/Summer meals in our household.  This one hit the spot.  I served with some wild rice on the side.

Ingredients:

Salmon:

• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp salt
• 2 (6 oz) skinless salmon fillets
• Cooking spray

Salsa:

• 1 cup prechopped red bell pepper
• ¼ cup chopped tomato
• 2 Tbs prechopped red onion
• 1 Tbs chopped fresh cilantro
• 1 ½ tsp fresh lime juice
• 1/8 tsp salt

Directions:

• To prepare salmon, heat a grill at medium-high heat.  Combine first 5 ingredients; rub evenly over fillets.  Coat grill grate with cooking spray.  Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.  (Salmon should flake easily with a fork.)
• While fish cooks, prepare salsa.  Combine bell pepper and remaining ingredients.  Serve salsa with fillets.

Roasted Halibut with Almond Parmesan Crust

Adapted from Smart Cooking Cookbook

I have been craving halibut for a LONG time.  But, halibut is very expensive, so I knew I would need to budget the purchase into my grocery allowance.  Luckily, we went out of town recently and the 'rents paid for most (almost all) of our food for the week, so we had some extra funds for this splurge.  I combed through a lot of recipes to make sure I put this splurge to good use and found a fantastic one!  The almond Parmesan crust was delish, especially since I served it over a Parmesan risotto.  Yum! 

Ingredients:

• ½ cup coarsely chopped almonds
• ½ cup freshly grated Parmesan cheese
• 2 Tbs finely chopped fresh basil
• 1 garlic clove, minced
• 2 Tbs olive oil
• 4 (6 oz) halibut fillets
• Sea Salt

Directions:

• Preheat oven to 425 degrees F.
• In a small bowl, combine almonds, Parmesan, basil, garlic and oil; stir to blend.
• Place halibut fillets on a baking sheet and season to taste with salt.  Pat the almond mixture onto the halibut, pressing lightly to make it stick.
• Bake in the center of the oven for 10-15 minutes, or until the fish is opaque all the way through.

Notes:  I turned on broiler for last minute to make the Parmesan topping slightly crisp.

Cucumber Dill Salmon

This is actually a recipe I devised on my own, although the sauce is very similar to a greek tzatziki sauce.  Since it's greek inspired I had to add some Feta cheese.  It's a very refreshing flavor, perfect for Spring/Summer when the recipes I crave are lighter.  The couscous pairs with it perfectly.

Ingredients:

·         2 salmon filets

·         1 cup plain yogurt

·         2 Tbs dill

·         1 medium sized cucumber, diced

·         1 garlic clove, minced

·         Salt, to taste

·         Pepper, to taste

·         Dill, to taste

·         4 Tbs Feta cheese

Directions:

• Preheat oven to 375 degrees F.  Place salmon in foil-lined pans.  Sprinkle with salt, pepper and dill.  Bake for about 10-15 minutes or until salmon flakes easily with a fork. 
• While the salmon is cooking, mix the yogurt, 2 Tbs dill, cucumber and garlic.  Refrigerate until salmon is done cooking and ready to serve.
• To serve top salmon with cucumber yogurt mixture and 2 Tbs each of Feta cheese.  Serve with couscous.

Coconut Mango Rice Salad with Curried Shrimp

Adapted from Cooking Through The Seasons Cookbook

My friend raves about this cook book.  I want to buy it now that I've tried this recipe that she suggested.  The flavors are so fresh; I love the combination of the mango, coconut and lime juice.  Plus it feels so heavy.  {I'm sick of the heavier Winter meals and am ready for the fruits and veggies of Spring!}  I think you could substitute the shrimp for salmon or chicken, if you are not a shrimp fan.  Yum!

Ingredients:

• 1 Tbs minced fresh garlic
• 1 Tbs ginger
• 1 Tbs low-sodium soy sauce
• 4 tsp curry powder
• 1/8 tsp ground red pepper
• 1/8 tsp ground cumin
• 1.5 lbs medium shrimp
• 2 cups water
• 1 can lite coconut milk
• 1 cup brown rice
• 1 ¼ cup shredded carrot
• 1 cup diced peeled mango (about 1 mango)
• 1.5 cup  diced red bell pepper
• ½ cup sliced green onion
• 1 Tbs chopped fresh cilantro
• 1 Tbs chopped fresh parsley
• 2 Tbs fresh lime juice
• ½ tsp salt

Directions:

• Combine first 6 ingredients in a medium bowl.  Add shrimp; toss to coat.  Cover and chill at least one hour.
• Bring water and coconut to a boil in a medium saucepan; add rice.  Cover, reduce heat and simmer 15 minutes or until the liquid is absorbed.  Add carrot and next 7 ingredients; toss gently to combine.
• Prepare grill or grill pan to medium-high heat.
• Thread shrimp onto skewers.  Place skewers on grill rack or grill pan coated until shrimp are done.  Serve kebabs over salad and garnish with extra cilantro if desired.

Firecracker Grilled Salmon

Adapted from All Recipes

This is our 100th post for our recipe blog!  How very exciting!  So, to celebrate I decided to post about my all-time favorite salmon recipe (to date...there could be a better one somewhere out there that I just haven't discovered yet.).  The marinade is extremely good and the grilled flavor on salmon is the best.  I generally serve with a bunch of grilled veggies, but added some grilled pineapple this time as well.  Yum!

Ingredients:

• 4 (4 oz) fillets of salmon
• ¼ cup peanut oil
• 4 Tbs soy sauce
• 4 Tbs balsamic vinegar
• 4 Tbs green onions, chopped
• 3 tsp brown sugar
• 2 cloves garlic, minced
• 1 ½ tsp ground ginger
• 2 tsp crushed red pepper flakes
• 1 tsp sesame oil
• ½ tsp salt

Directions:

• Combine all ingredients for marinade.  Cover in a medium glass dish for at least 4 hours, setting some of the marinade aside to drizzle over fish and veggies after grilling.
• Preheat grill at medium.  Grill fish for 10 minutes per inch of thickness.  Flip occasionally.
• Serve with grilled veggies (zucchini, yellow squash, mushrooms and red peppers) and rice.

Mahi Mahi Fish Tacos with Spicy Southwestern Slaw

Adapted from All Recipes

I like fish tacos and mahi mahi is a good fish for them.  It's a mild flavored fish, so it allows you to add a lot of flavor with the other taco fillers.  For example, this time I made the dish flavorful with the Spicy Southwestern Slaw, but other times when I have made it I have used some type of fresh fruit salsa.  However, the Spicy Southwestern Slaw is one of my favorite accompaniments to any Mexican dish.  It's great with enchiladas or even on a pulled pork sandwich. 

Ingredients:

·         2 mahi mahi filets

·         1 tsp cumin

·         2 tsp honey

·         ¼ tsp salt

·         ½ tsp chili powder

·         2 Tbs. lime juice, divided

·         Southwestern slaw recipe (see below)

·         1/3 cup black beans

·         1/3 cup frozen corn, thawed

·         1 avocado

·         2 Tbs sour cream

·         2 Tbs fresh salsa

·         4 whole wheat tortillas

Directions:

·         Mix cumin, honey, slat, chili powder and 1 Tbs. lime juice.  Marinade mahi mahi in honey mixture for 30 minutes.  Preheat oven to 375 degrees F.

·         In the meantime make slaw.  (See below).

·         Peel the avocado and mash.  Mix avocado with sour cream, fresh salsa and 1 Tbs lime juice. 

·         After 30 minutes bake the mahi mahi for 15 minutes or until fish flakes easily with a fork.

·         To serve the fish tacos, layer the slaw, mahi mahi, black beans, corn and avocado crème on a wheat tortilla.

Spicy Southwestern Slaw

Ingredients:

• 1 package coleslaw mix
• 1 onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 1 tablespoon chopped fresh cilantro
• 1/2 cup canola oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon white sugar
• 1 teaspoon cayenne pepper
• salt and pepper to taste

Directions:

• In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
• In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

Bacon Salmon Fillet

A Johnson Family Recipe

Dallan doesn't love fish, but really likes this recipe. This is the most common way I prepare Salmon and it's delicious!

Ingredients:

Salmon fillets

Mayonnaise

Lemon Pepper

Bacon

Clean salmon. Lay salmon fillets on a cookie sheet. In a separate bowl combine mayonnaise and lemon pepper and stir until well mixed. Spread mayonnaise mixture over salmon. Sprinkle some additional lemon pepper-I am very generous with the lemon pepper. Cover salmon with bacon. Bake at 375 degrees for about 40 minutes. If bacon is not as crispy as desired, turn on broiler and put the fillets in for a few minutes.

Lemon Dill Salmon

Adapted from All Recipes

Lemon and dill are a classic topping for salmon.  I accompanied the dish with some yellow summer squash because I love how summer squashes absorbs the liquids when baked or grilled.  I also made a quick Taboule Couscous salad for the side.  The salmon turned out fantabulous.  I think I would cut down just a bit on the butter next time, but here is the original recipes. 

Ingredients:

·         1 lb. salmon fillets

·         ¼ cup butter, melted

·         5 Tbs lemon juice

·         1 Tbs dried dill weed

·         ¼ tsp garlic powder

·         Salt and pepper, to taste

Directions:

• Preheat oven to 350 degrees F.  Place foil in a medium baking dish.
• Place salmon in the foil-lined baking dish.  Mix the butter and lemon juice in a small bowl, and drizzle over the salmon.  Season with dill, garlic powder, salt and pepper
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Notes:  I added yellow summer squash to this dish and baked with the salmon.  It absorbed the lemon flavor and was a great accent to the dish.  Can try to make with other types of fish, as well, such as mahi-mahi.