Roasted Salmon Spinach Salad

This salad with a Mustard Brown Sugar Vinaigrette is bursting with flavor and packed with fresh seasonal produce! Thank you  2teaspoons

1 lb salmon
¼ cup olive oil
salt and pepper

DRESSING
3 tablespoons olive oil
1 tablespoon red wine vinegar or balsamic vinegar
1 ½ tablespoons brown mustard
1 ½ tablespoons brown sugar
½ teaspoons shallot minced (about ½ a shallot)
salt and pepper to taste

SALAD
8 ounces baby spinach
2 ounces walnuts
1 cup blueberries
4-6 ounces goat cheese

• Preheat oven to 275 degrees F
• Arrange salmon in a single layer in a baking dish. 
• Pour olive oil over salmon and rub into salmon a little bit. 
• Sprinkle with salt and pepper and roast in oven until salmon is just cooked, about 30 minutes. 
• Once salmon is done break into bite-sized pieces using hands or a fork. 
• Set aside.
• While salmon is roasting, toast walnuts in a pan on the stove over medium heat stirring occasionally for about 5 minutes. 
• Set aside.
• Prepare dressing by whisking together vinegar, mustard, brown sugar, and shallot until blended. 
• Slowly drizzle in olive oil while whisking constantly until oil is fully incorporated. 
• Salt and pepper to taste.
• Assemble salads by dividing spinach equally between number of salads you are making. 
• Cover each salad with an equal amount of salmon, walnuts, blueberries, and goat cheese. 
• Drizzle with desired amount of dressing and serve immediately.

Honey Garlic Salmon

Salmon fillets seared to perfection and coated in a sweet and savory honey garlic sauce. The perfect easy and healthy dinner for a busy weeknight! Thank you Dinner at the Zoo

1 1/4 pounds salmon fillets
2 teaspoons olive oil
salt and pepper to taste
4 cloves garlic minced
1/4 cup water
1/4 cup low sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon chopped parsley
lemon wedges for serving

• Heat the olive oil in a large pan over medium high heat. 
• Season the salmon with salt and pepper to taste.
• Place the salmon skin side up in the pan. 
• Cook for 4-5 minutes per side or until cooked through.
• Remove the salmon from the pan and place on a plate. 
• Cover with foil to keep warm.
• Add the garlic to the pan and cook for 30 seconds.
• Add the water, soy sauce and honey to the pan; bring to a simmer.
• In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
• Slowly pour the cornstarch mixture into the pan and whisk to combine. 
• Bring to a boil and cook for 1 minute or until sauce has just thickened.
• Return the salmon to the pan and spoon the sauce over the top. 
• Sprinkle with parsley and serve with lemon wedges if desired.

Baked Parmesan Fish

 I love fish cooked anyway, but this looks delicious.

16 ounces fish fillets
1 egg
2 tablespoons milk
Breading
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

• Beat egg and milk in a shallow bowl and set aside. 
• In a zipper bag combine breading ingredients.
• One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.
• Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
• Can be served with lemon wedges if desired.

One Pan Baked Salmon & Vegetables

Just one dish to clean, a few ingredients, and less than 30 minutes of time total. Thank you Mom Endeavors

 

13 x 9 baking pan (or similar)
salmon filets (I used 4 small)
roasting vegetables, eg green beans, tomatoes, asparagus or broccoli
olive oil
Lemon, garlic & herb butter, homemade or purchase already infused
salt

• Place the salmon skin filets side down in the middle of the pan 
• Put vegetables on each side of the salmon. 
• Drizzle olive oil over the vegetables and sprinkle with salt to taste. 
• Add approximately 1 tablespoon of a lemon, garlic, & herb butter on top of each salmon filet. 
• Bake at 400 degrees for approximately 20 minutes, or until salmon is cooked through

 

Shrimp in Cuban Sofrito Sauce

Camarones Enchilados..Delicious. Thank you Hispanic Kitchen

1 lb. large shrimp, peeled and deveined
1 can (15 ozs.) tomato sauce
¼ teaspoon salt
¼ teaspoon dried oregano
Pinch of cumin powder
¼ cup olive oil
½ large white onion, cut into small cubes
2 cloves garlic, chopped
½ green bell pepper, with center and seeds removed, and cut in small chunks
¼ cup white cooking wine (vino seco)

• In a small bowl, mix the tomato sauce, salt, oregano and cumin.
• Heat the olive oil in a saute plan on medium high, long enough to smell the oil's aroma.
• Add the onions and saute for 1-2 minutes. 
• Add the garlic and green bell pepper. 
• Stir for 1 to 2 more minutes, or until the onions become translucent.
• Add the dry cooking wine to the sofrito, gently stirring the mixture.  
• Pour the tomato sauce into the mixture cooking in the saute pan 
• Bring to a boil and then lowering the heat to medium low. 
• After a few minutes, lower heat to low and allow the sauce to cook for 15 minutes.
• Add the shrimp and cook them in the sauce for 5 to 6 minutes. 
• Halfway through the shrimp's cooking time (about 3 minutes), flip them over with some tongs to cook evenly.   
• Serve into portions with abundant sauce. 
• Accompany with white rice.

 

Crab Rangoon Dip

Incredibly easy to make. Thank you My Biscuits are Burning

8 oz. imitation crab, finely chopped
8 oz. cream cheese, softened
1/2 cup mayonnaise
4 scallions, thinly sliced
1/2 teaspoon worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

• Combine all the ingredients and mix well. 
• Spoon into a 1 quart baking dish or small pie plate. 
• Bake at 375 degrees for 25-30 minutes or until hot and bubbly.

Smoked Salmon and Asparagus Primavera Pasta

Quick and easy. Thank you Betty Crocker

1 (9-oz.) pkg. refrigerated fettuccine
1/3 cup water
salt and pepper to taste
1 lb. asparagus spears, trimmed, cut into 2-inch pieces
1 salmon fillet cooked and chopped

Alfredo Sauce
1/2 cup butter
1 cup heavy cream
3/4 cup Parmesan cheese, freshly grated
salt to taste
1/4 teaspoon pepper, freshly ground

• Cook fettuccine as directed on package.
• Drain; cover to keep warm.
• Meanwhile, place 1/3 cup water in medium saucepan.
• Bring just to a boil over medium heat. Reduce heat to medium-low.
• Add asparagus; cover and cook 4 to 6 minutes or until tender.
• Meanwhile to make the Alfredo sauce, melt butter in large skillet.
• Add cream and stir for about a minute.
• Add Parmesan cheese and continue stirring until cheese melts.
• Add salt and pepper to taste.
• Combine the asparagus, Alfredo sauce and salmon; cover and cook an additional 2 to 3 minutes or just until thoroughly heated.
• Place fettuccine in large serving bowl.
• Add asparagus and sauce and toss to coat

Easy Fish Pie

This fish pie is quick to prepare and simply delicious. Thank you Good Food Magazine 

1kg Maris Piper potatoes, peeled and halved
knob of butter
splash of milk
25g butter
25g flour
4 spring onions, finely sliced
400ml milk
1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g 

1 tsp Dijon or English mustard
½ a 25g pack or a small bunch chives, finely snipped
handful frozen sweetcorn
handful frozen petits pois
handful grated cheddar

 

• Preheat the oven to 200C/ 180 fan/ gas mark 6. 
• Put the potatoes in a saucepan and pour over enough water to cover them. 
• Bring to the boil and then simmer until tender. 
• When cooked, drain thoroughly and mash with a splash of milk and some butter. 
• Season with ground black pepper. 
• Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. 
• Cook for 1 -2 mins. 
• Gradually whisk in the milk using a balloon whisk if you have one. 
• Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. 
• Cook for 3 – 4 minutes until thickened.  
• Take off the heat and stir in the cheese (if using), fish, mustard, chives, sweetcorn and peas. 
• Spoon into an ovenproof dish or 6- 8 ramekins. 
• Spoon the potato on top and sprinkle with cheddar cheese. 
• Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges.  
• Alternatively, cover and freeze the pie or mini pies for another time. 

Balsamic Glazed Salmon

I love salmon and this is an easy and tasty way to serve. Thank you Hun...Whats for Dinner

2/3 C Balsamic vinegar
3 Tbs brown sugar
2 Tbs whole grain Dijon mustard
1/2 tsp sea salt
2 green onions, chopped
6- 6oz  salmon fillets, skinned

• In a large zip top bag, add the Balsamic vinegar, brown sugar, Dijon, salt and green onions. Mush to combine. 
• Add the salmon to the zip top bag, seal tightly and turn to coat. Place in a shallow dish and refrigerate for 2 hrs, turning after 1 hr. 
• Preheat oven to 400 degrees. Remove salmon fillets from the zip top bag and place on a rimmed baking sheet.
• Bake in the oven for 15-25 minutes, until the fish flakes easily with a fork.
• While fish bakes, pour remaining marinade in a small sauce pot. Bring to a boil, reduce heat and simmer until reduced by half and thick.
• Once fish is cooked through, brush with glaze and garnish with more green onion (green tops only).

Crab and Bacon Mac and Cheese

Thank you Lemons For Lulu

3 slices bacon, chopped
¼ cup diced onion
3 tablespoons butter
3 tablespoons flour
2 cups milk
8oz cream cheese, cubed
2 cups shredded Gouda
1 cup shredded Guyere
1 teaspoon Dijon mustard
pepper
1 8 oz container lump crab meat
1 lb cavatappi pasta
2 tablespoons butter, melted
1 cup Panko breadcrumbs
2 tablespoons parmesan cheese

• In a large skillet, brown bacon.
• Remove, add onion to grease and cook until soft.
• Pick through crab meat removing any shells and add to onion.
• Sautee crab and onions until heated through. Remove from heat. and set aside.
• Prepare pasta according to package directions, seasoning pasta with salt.
• In a large saucepan, melt butter. Add flour with a whisk and cook for one minute.
• Slowly add milk, whisking until smooth. 
• Let milk come to a slow bubble, then add cubed cream cheese and stir until melted and mixture is creamy and smooth. 
• Add shredded cheeses and continue to stir. 
• Add Dijon mustard and pepper.
• When pasta is ready, drain and add to cheese mixture. 
• Stir in crab and bacon. 
• Pour mixture into a greased 9 x 13 baking dish. 
• Bake in a 375 degree oven for 25 minutes or until bubbly.

Italian Salmon and Broccoli Bake

The perfect pasta dish, quick and easy to prepare - bulk up with peas, sweetcorn or a little spinach for a further vegetable boost

250g penne pasta
300g broccoli, cut into florets
25g butter
25g flour
400ml milk
100g mascarpone
4 sun dried tomatoes, sliced
½ red pepper, finely chopped
10 basil leaves
4 salmon fillets, halved
50g mature cheese

• Heat the oven to 190c.

• Boil the pasta in plenty of salted water.

• Just a few minutes before it’s ready, add the broccoli to the water for a few minutes then drain.

• Melt the butter in a saucepan, add the flour and stir for a minute before pouring in the milk. 

• Whisk to a smooth sauce. 

• Remove from the heat and stir through the mascarpone, tomatoes, red pepper and chopped basil. 

• Now add the sauce to the pasta and broccoli. Season to taste

• Place the salmon pieces in the base of a 5cm deep dish (20 x 30cm) and spoon the pasta over the top. 

• Scatter with the grated cheese and bake for 30 minutes.