salmon with lemon-cilantro vinaigrette
real simple 1 10-ounce box couscous (1 1/2 cups) 3 tablespoons olive oil 1 skinless salmon fillet (1 1/4 pounds), cut into 4 portions 1/2 teaspoon paprika kosher salt and black pepper 1/2 cup fresh cilantro, chopped 4 scallions, thinly sliced 2 tablespoons fresh lemon juice Directions 1. Cook the couscous according to the package directions. 2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. 3. Season the salmon with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook...
read moregarlicky baked shrimp
real simple 1 pound peeled and deveined medium or large shrimp 4 cloves garlic, sliced 2 tablespoons white wine kosher salt and black pepper 1/4 cup softened butter 1/4 cup panko bread crumbs 2 tablespoons chopped parsley Directions 1. Heat oven to 425º F. In a baking dish, combine the shrimp, garlic, white wine, ½ teaspoon salt, and ¼ teaspoon pepper. 2. In a small bowl, combine the butter, bread crumbs, and parsley. 3. Sprinkle over the shrimp and bake until the shrimp are opaque throughout, 15 to 18 minutes. Tip Make it a...
read morelemon butter baked salmon with tagliatelle & parsley
trout and salmon fishing 50g (2oz) butter finely grated rind and juice of 1 lemon freshly ground sea salt and freshly ground black pepper 4 x 175g (6oz) salmon fillets, skinned 350g (12oz) dried tagliatelle 4 tablespoons chopped fresh parsley 1 Preheat the oven to 200°C/400°F/Gas Mark 6. 2 Melt the butter in a small roasting tin and add the lemon rind and juice. Season with plenty of salt and pepper. 3 Lay the salmon fillets in the roasting tin and turn them around in the lemony butter, ending up skinned-side...
read morebacon wrapped scallops with spicy cilantro aioli
recipe girl Spicy- Cilantro Aioli 3/4 cup mayonnaise 1 1/2 tablespoons ground chili paste 1 medium lime, juiced 1 tablespoon finely chopped cilantro Scallops 1 1/2 pounds scallops, rinsed and dried 3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise sea salt & freshly ground black pepperaves, fo 1. Prepare the spicy cilantro aioli: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve. 2. Prepare the scallops: Preheat your...
read morehoney mustard pecan crusted cod
one lovely life 1 lb cod fillet, patted dry 1 Tbsp Dijon mustard 2 Tbsp honey 1 Tbsp mayonnaise 3/4c panko bread crumbs 1/4c chopped pecans 1/4c freshly grated parmesan 1/4tsp salt olive oil, for drizzling Directions: In a small bowl, combine Dijon, honey, and mayonnaise until smooth (alternatively, you can use prepared honey mustard). In a shallow bowl or plate, combine panko, pecans, parmesan, and salt. Brush honey mustard over the top of each fillet and dip (honey mustard side down) into the bread crumb mixture to coat. Place fillets on a...
read morescallop & corn chowder
real simple 5 slices bacon, cut into small dice 1 1/2 pounds sea scallops (about 16), patted dry kosher salt and black pepper 1 small yellow onion, thinly sliced into half-moons 1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice 1/2 cup dry white wine 1 cup chicken broth (you can substitute with vegetable or seafood stock) 1/2 cup heavy cream 1 cup corn kernels, fresh (from 2 ears) or frozen 1/4 cup chopped flat-leaf parsley In a large skillet, over medium heat, cook the bacon until crisp,...
read morelemon garlic sole
two recipes serves 1 1/2 pound sole or flounder Salt and pepper for seasoning Zest and Juice of 1 lemon 2 cloves garlic, minced 2 tablespoons butter Spinach 1 teaspoon olive oil Season sole lightly with salt and pepper. Set aside. Mince 2 cloves of garlic and zest 1 lemon, while 2 tablespoons of butter is melting in a large skillet over medium heat. When the butter is melted and a little foamy, add the garlic and lemon zest. Cook for about 2 minutes, then add the juice of 1/2 of the lemon. Add the sole to the skillet and cook on one side...
read morelemony broccoli shrimp pasta
smokin’ chestnut ever-so-slightly adapted from Eat Good 4 Life serves 4 1 box (13 oz) whole wheat linguine or spaghetti 2-3 tablespoons olive oil 4 cloves garlic, minced, 1 pound large shrimp, raw (shell and tail removed) 1 bunch fresh parsley, chopped 1 lemon, zested 2-3 cups fresh broccoli, cut into bite-sized pieces 1/4 cup freshly squeezed lemon juice (roughly 2 lemons) 1/4 lemon, thinly sliced in half-rounds 1 teaspoon hot red pepper flakes, (optional/to taste) Grated Parmesan cheese, optional Salt and freshly-grated pepper, to...
read moreswordfish with olive, tomato & basil sauce
sauce and sensibility 4 swordfish steaks (about 5 to 6 ounces each, 1 ½ inches thick) 1 tablespoon Creole seasoning (or combination of paprika, onion powder, garlic powder & cayenne pepper) 1 ½ cups Portuguese Sauce (see below) ¼ cup chopped green onions Rub the swordfish steaks all over with the Creole seasoning. Grill the steaks on a medium hot grill until nicely firm and medium rare; on our grill this is about 5 minutes on each side. (If you’d rather stay indoors, heat a tablespoon of olive oil in a skillet and gently...
read moreseven minute mussels
kelvin wu photography - onion - thai basil (or regular fresh basil) - red pepper - a bit of coconut milk Salt and pepper is not needed. Before you cook them in a large pan or wok, rinse the mussels with water, remove the mussels which are already open if they don’t close when you tap them. Heat the pan or wok and create a layer of mussels, add half of the ingredients then add the rest of the mussels and the last ingredients on top. Cover the pan or wok for about 7 minutes on high heat and when all the mussels are opened, it’s...
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