Fish

Fish recipes

<strong>Lemon & Panko-Crusted Salmon</strong>
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Lemon & Panko-Crusted Salmon

Another thing that Lyn wanted to try and I’m glad she did.

Mayonnaise helps the dill-infused panko crust stick to salmon fillets in this ultra-quick recipe. A squeeze of lemon along with the mayo adds tanginess to the crispy crust.

Ingredients

Ingredient Checklist

  • ⅓ cup panko breadcrumbs, preferably whole-wheat
  • Zest of 1 lemon, plus lemon wedges for serving
  • 1 tablespoon finely chopped dill
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon garlic powder
  • 1 ¼ pounds center-cut salmon fillet, cut into 4 portions
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 teaspoons mayonnaise

Directions

Instructions Checklist

  • Step 1 Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
  • Step 2 Combine panko, lemon zest, dill, oil and garlic powder in a small bowl. Place salmon on the prepared baking sheet; sprinkle with salt and pepper, then spread each portion with 1 teaspoon mayonnaise. Divide the panko mixture among the portions, pressing it into the mayonnaise.
  • Step 3 Bake until the fish is opaque in the center, 8 to 12 minutes, depending on thickness. Serve with lemon wedges, if desired.

Nutrition Facts

Serving Size: 4 oz. salmon

Per Serving: 290 calories; protein 29g; carbohydrates 5g; dietary fiber 1g; fat 16g; saturated fat 2g; mono fat 7g; poly fat 6g; cholesterol 80mg; vitamin a iu 73IU; vitamin b3 niacin 11mg; vitamin b12 5mcg; vitamin c 4mg; vitamin e iu 1IU; folate 36mg; vitamin k 8mg; sodium 245mg; calcium 23mg; iron 1mg; magnesium 42mg; phosphorus 286mg; potassium 706mg; zinc 1mg; omega 3 fatty acid 3g; omega 6 fatty acid 3g; niacin equivalents 16mg; selenium 52mcg.

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Peanut Noodles with Chicken and a Shrimp Salad
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Peanut Noodles with Chicken and a Shrimp Salad

My son has been making be proud, for the longest time his specialty was nachos which were very good but he has grown to be quite the home cook. He recently discovered my mother’s genes may have cursed him and he suffers from gout. This used to be considered the rich mans desease so maybe its not a curse after all. I’m sure he wouold say otherwise.  

Gout is a common and complex form of arthritis that can affect anyone. It’s characterized by sudden, severe attacks of pain, swelling, redness and tenderness in the joints, often the joint at the base of the big toe.

Foods considered high in purine content include: Some fish, seafood and shellfish, including anchovies, sardines, mackerel, scallops, herring, mussels, codfish, trout, and haddock. Some meats such as bacon, turkey, veal, venison, liver, beef kidney, brain, and sweetbreads. Alcoholic beverages. We bought him a copy of The Holy Gout Cookbook the other day.

Anyway here are a few things he made recently the peanut chicken I’m gong to try this one it looks good.

He also made this for another meal

I think he substituted the chicken for some shrimp that Gail had made.

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Other things I cooked during the stay in place orders

I love cooking and trying new things and being ordered shelter in place i’ve done a lot more. I’m trying to keep it interesting for Lyn but as I am sure you all we have both gained a little weight. Even with my almost daily 3-4 mile walks through the woods it’s been tough.

Baked potato tops with cheese, avocado and chilli, yes the potato is under there somewhere
Red Onion Relish
Veggie broth made from scraps good for soup base
Breakfast for supper
Salad for lunches with any leftover proteins or not
Lots of this
Salad and cauliflower crust pizza
  • Had the skinny part of the pork roast leftover
  • made fajita and homemade flour tortillas
Chicken cacciatore sort of with lentil pasta , got to use what you have
spaghetti and meatballs
Ravioli Puttanesca but added sundried tomatoes good addition
Roasted Veggies
Boredom
A very bland recipe for lettuce wraps not to be repeated
air fryer chicken
American Goulash
A much better lettuce wrap chicken cooked from the gut
Beer dough sausage pizza

And more……tonight Broiled BBQ-Spiced Rubbed Salmon

Thank Goodness we have a freezer for Butcher Box and Misfit Market

Stay safe and go wash your hands

Lyn and Steve

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Avocado Tuna Melt

All this talk about Mike and we made a tuna melt today based on a receipt he gave us a long time ago. it’s very simple you make it the same way you do regular tuna except substitute avocado instead of mayo. Spread on bread of choice top with cheese and place under broiler until cheese is melted and i like it slightly burned.

Pan-Roasted Swordfish with Mixed Peppercorn Butter.
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Pan-Roasted Swordfish with Mixed Peppercorn Butter.

Wholefoods had swordfish on sale for $8.99 lbs and we bought a bunch. love out food saver we divided up and stored some in the freezer. I took a piece out in the morning and on the way home stopped at Shaws grabbed a lemon and some fresh parsley.  I had always seen recipes that oven roasted swordfish but was partly afraid to try because with fish a few minutes to long and you end up with a dry fish. The other reason was out of respect for my Mom who always soaked in grapefruit juice, she said this was a trick she learned from Legals, who now if that was true or a MOMism. Tenn she would coat with mayo and grill. this has been my standard way for many years I might add some Mrs Dash  rub for different flavors before the mayo went on.  Anyway with a quick google I saw this recipe  search among a bunch and my stomach growled. yep that was the one. Got to tell you this was great I only had 1 lb so I cut the butter mixture in half. This fish melted in your mouth heck i ate 1/2 pound and eyed Lyn’s leftovers.

I had to use their picture because we were so hungry i forgot to take a picture of the end results, which was pretty close I might add. Side note I’m starting to love my new cast iron pans.

 

INGREDIENTS

  • 1/4 cup (1/2 stick) butter, room temperature
  • 2 teaspoons chopped fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
  • 1/2 teaspoon (packed) grated lemon peel
  • 1 tablespoon olive oil
  • 4 1-inch-thick swordfish fillets (about 6 ounces each)
    • I had only 1 lbs so I cut the butter mixed in half

How

  1. Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  2. Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve

Over all this was wicked easy to prepare and cook. definitely a repeater.

from epicurious

 

 

Cauliflower Shrimp Fried Rice
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Cauliflower Shrimp Fried Rice

 

Skip the takeout and try this paleo-friendly cauliflower shrimp “fried rice” recipe! You won’t believe how easy and flavorful homemade Chinese food can be.

Lyn read the caption looked at the head of cauliflower and instead of making our standby cauliflower pizza crust she thought with Josie coming this would be a good thing to try. I came home to most of the ingredients layout and a smile on her face…I thought this would be a good thing to try. Off to the train station as the last passengers strolled by memories of the last time we went there to pick her up rose. Josie and Maria on their way back from a DC visit thought her stop was the last stop and as we stood at the 3rd from last stop watching the train pull away and watching the last of the passengers stroll by. Anyway with much to do we ended up chasing the train to South Station where customer service called us because Josie’s battery had died. Not this time we called, phone worked and she was in the elevator, all was well at least in our little corner of life.

Oh ya back to the food, although I had to make a few substitutions this was really good, had tried others in the past but most used a lot of Soy sauce for flavor and very little spice. This was definitely an improvement thanks.

 

I’ll put Liz’s recipe and my substation will be noted

I can hardly wait to try the recipe her way

 

Adapted FROM THE LEMON BOWL – Thanks

 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 262 kcal

Author Liz DellaCroce

Ingredients

  • 1 pound shrimp peeled and deveined (we always have a bag of cooked frozen shrimp so our cooking time was not as long)
  • 1 teaspoon salt divided (1/4 and ¾ tsps.)
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 head cauliflower – grated or riced see video
  • 1 medium onion diced
  • 5 scallions diced whites and greens separated (did not have them so I used shallot but cooked with vegis)
  • 2 cup medium carrots diced or 1 frozen
  • 1 cup frozen peas
  • 2 cloves garlic grated
  • 1 tablespoon fresh ginger minced
  • ¼ cup soy saucelow sodium (used gluten free)
  • 2 tablespoons Nakano rice vinegar (only had 1 TBs so mixed with 1 TBS apple cider)
  • 1 tablespoon toasted sesame oil
  • srirachaoptional
  • We tossed some parsley mostly for color and almond slivers in at the end

Instructions

  1. Heat a large, deep pan or wok over medium-high heat and spray with cooking spray. Season shrimp with ¾ teaspoon of the salt and the pepper before adding to the hot pan.
  2. Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Remove cooked shrimp from the pan and set aside.
  3. While shrimp is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
  4. Whisk together eggs and remaining ¼ teaspoon salt in a small bowl. Spray pan with more cooking spray then reduce heat to medium. Pour eggs into the pan and cook, stirring frequently, 1-2 minutes. Remove cooked eggs and place in the bowl with reserved shrimp; set aside.
  5. Add diced onion, scallion whites, carrots, peas, garlic, and ginger to the pan and cook until soft and tender, stirring frequently. This should take 4-5 minutes.
  6. When veggies are cooked through, add cauliflower, soy sauce and rice vinegar to the pan. Stir well to combine then walk away for a few minutes so that the cauliflower can start to cook and create a nice crust. Come back, stir it around then walk away again. The flavor comes from letting the cauliflower brown a bit and become crispy. This process may take up to 10 minutes. It’s worth the wait!
  7. Add cooked shrimp and egg back to the pan and cook until warmed through. Drizzle with toasted sesame oil and garnish with scallion greens and Sriracha to serve.

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Poached Salmon

We had never made Poached Salmon so as Lyn looked over some recipes, I texted My Brother Mike. He hates salmon but Nancy loves it and being a good partner he makes it for her all the time. he texted back ” Very Simple. I put a small amount of lemon juice and water in the pan. Put salmon  in pan. Sprinkle it with no salt pepper mix . Cover. Steam on low for about eight minutes or until done.” I relayed the info to Lyn but when it came time to do it we changed a few things and forgot to cover. Cam out great in fact made it again mid week.

 

This is a quick delicious meal.

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What we did was put some dry white wine, a little water, sliced lemon, fresh dill, chopped shallots then put salmon in. brought to a simmer and cooked about 10-12 minutes. I suppose it would have been faster with it covered. SO funny Lyn asked and my memory being what it is I said no.

We all liked it, I was not hungry but tried a piece which ended up being a whole serving. Mike was some and had some later he had his stamp of approval.

 

Gluten-Free Baked Maryland Crab Cakes – First for Women’s magazine
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Gluten-Free Baked Maryland Crab Cakes – First for Women’s magazine

Gluten-Free Baked Maryland Crab Cakes – First for Women’s magazine

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Ingredients

½ cup canned white beans, drained

2 large eggs

2 Tbs. seafood seasoning, like Old Bay

1 Tbs. Dijon Mustard

1 lb. lumped crabmeat- drained

1 lemon, zested and juiced

1 Cup Gluten-free panko bread crumbs, divided.

 

Using the panko breadcrumbs instead of regular ones gives these patties and extra crisp coating and there is no need to fry them in oil.

 

How

In processor, puree the first 4 ingredients: transfer to bowl. Stir in the crab, w 2 Tbs. lemon juice, 2 tsp. lemon zest and ½ cup panko crumbs, Shape into 8 patties.

 

Heat oven to 400, Coat the cakes with remaining panko; place on a greased baking sheet, Coat with cooking spray. Bake 12 minutes or until done, turning once and coating again with cooking spray.