Asian Salmon Tacos

While I was a bit skeptical about this meal before making it - I wasn't sure how Asian flavors plus salmon plus guacamole would work.  But obviously, since I'm blogging about it, we loved it.  In fact, it might be one of our new favorite recipes.  My husband especially loved it and made sure we got a picture of the last taco just to ensure that it ends up on this blog (which means on our table) again.  Our toddler devoured hers too and anything that helps her (and us) eat more salmon is a win in my book!

I used the Asian slaw that I've blogged about here.  It can be made anytime, even a day or so in advance, so I prepped it during my toddler's naptime.  I also marinated the fish at that time, too, so dinner was just making guacamole, cooking the fish, and warming tortillas.  It's also a pretty well rounded meal in itself.  We did an extra heaping of the slaw as the only additional side (the slaw recipe makes a lot so it lasts us several days), but it would be great with a side dish such as refried beans, corn on the cob, or any kind of vegetable. 

Asian Salmon Tacos
Taken from: Heather Christo
Serves 4-6

• 1 pound of salmon, preferably wild-caught
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 2 teaspoons oyster sauce
• 2 teaspoons soy sauce
• 1 tablespoon canola or coconut oil
• 6 flour tortillas
• 
  

Asian Slaw (this makes a lot - I would halve this recipe if you don't want slaw leftovers):

• 2 tbsp rice vinegar
• 2 tsp honey
• 2 cloves of garlic, minced
• 1 tbsp sesame oil
• 1 tbsp canola oil
• 1/2 tsp grated lime zest
• 1 tbsp fresh lime juice
• Optional: 1/2-1 jalapeno, seeded and membranes removed, finely chopped
• 1 small green or red cabbage (1- 1 1/2 pounds), halved lengthwise, cored, and cut crosswise into 1/2-inch slices
• 1 1/2 cups grated carrots
• 4 scallions, sliced (you could also substitute 1/4 cup finely chopped red onion)
• 1 red bell pepper, thinly sliced 
• 1/2 cup chopped cilantro

Guacamole:

• 1 large Haas avocado, halved, seeded and peeled
• 1/2 lime, juiced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon crushed red pepper
• 1/4 medium onion, diced
• 1-2 tablespoons chopped cilantro
• 1 clove garlic, minced

• Optional toppings: sriracha, sesame seeds, chopped cilantro  

1. Combine the sesame oil, rice vinegar, oyster sauce and soy sauce in a large bowl or large ziploc bag and stir.  Add salmon and let marinate anywhere from 30 minutes to several hours in the fridge.
2. While the salmon is marinating, combine all the ingredients in a separate large bowl for the Asian slaw. Refrigerate until ready to use.
3. About 30 minutes before cooking the salmon, combine all the ingredients for the guacamole. Refrigerate until ready to use
4. In a non-stick pan, add the tablespoon oil and heat it to medium to medium-high heat. Add the salmon, flesh side down and let cook for 3-5 minutes.
5. Flip the salmon and let the fish cook all the way through, about 3-5 more minutes (salmon should be cooked until an internal temperature of 145 is reached -- it should also flake easily with a fork). Set aside.
6. Heat the tortillas in a non-stick pan until hot on both sides.
7. Divide salmon among the tortillas and top with guacamole and slaw.  Add any additional toppings, if desired.

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Salmon Cakes

Lately, I've been trying to add a little more salmon into our diet.  We usually eat fish once a week and I've just been focusing on salmon for those meals. I've also been buying the more expensive, wild-caught salmon at our local grocery story and it makes such a difference in taste (and nutrition)! I highly recommend it. 

I'm happy to have found some excellent salmon recipes to add to our repertoire! These salmon cakes were wonderful - while I made them back in February, they seem to be especially fitting for spring.  They're pretty easy to make and come together quickly.  Altogether, they probably can be made in about 30 minutes from start to finish.  I also love that I can mix it up ahead of time while my toddler naps in the afternoon and then refrigerate it until I'm ready to cook them at dinner.  It makes dinnertime go even smoother! I served this with roasted potatoes and sauteed shredded Brussels sprouts, although something like asparagus would be very fitting for a spring menu.

Salmon Cakes
Taken from: Cook's Illustrated
Serves 4 as a main course

• 3 tablespoons plus 3/4 cup panko bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons mayo or plain Greek yogurt
• 4 teaspoons lemon juice
• 1 scallion, sliced thin (I omitted)
• 1 small shallot, minced (I used about 1/4 cup minced onion instead)
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• pinch cayenne pepper
• 1 to 1 1/4 pound skinless salmon fillet, cut into 1-inch pieces
• 1/4 - 1/2 cup canola oil (I haven't tried it yet but I think you could also use coconut oil here instead)

1. Combine 3 tablespoons panko, parsley, mayonnaise/yogurt, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture (if you do not have a food processor, you could also try very finely chopping the salmon with a knife). Gently mix until uniformly combined.
2. Place remaining 3/4 cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. Heat 1/4 cup oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2-3 minutes. Carefully flip cakes (add up to 1/4 cup of more oil if necessary) and cook until second side is golden brown, 2-4 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.

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Grilled Salmon with Red Pepper Sauce

While we like salmon, I have to confess that I usually don't love it.  I love how good it is for you and when we get real, wild-caught salmon (our Costco has it for several months), it really is good - it just makes all the difference in the world.  However, I'm always on the lookout for good seafood recipes (we try to have it once a week) so when I saw this recipe for salmon with a red pepper sauce, I thought it looked like a pretty good combination.

Of course, since I'm blogging about this meal, it was an excellent combination! The sauce is great - it is incredibly flavorful and goes really well with salmon.  I like any dinner that can be grilled (although this could easily be done in the oven instead), which means it cooks very quickly.  I had prepped the sauce ahead of time which means that dinner came together in about 10 minutes.

This recipe also includes grilled zucchini, which is delicious with the sauce.  However, it's not necessary but does give you a nice, well rounded meal! As you can see from the picture, we threw some corn on the grill, too, for a simple but super flavorful dinner.

Grilled Salmon with Red Pepper Sauce
Taken from: Handle the Heat
Serves 4

• 1/3 cup sliced almonds, toasted
• 1/4 cup chopped roasted red peppers (jarred or homemade)
• 1/4 cup halved grape or cherry tomatoes
• 1 small clove garlic
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon red-wine vinegar
• Optional: 1 teaspoon smoked paprika (I dislike this spice so I omitted)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 4 wild-caught salmon fillets, skinned (1 pound)
• 2 medium zucchini, halved lengthwise (optional)
• 1 tablespoon chopped fresh parsley, for garnish (optional; I omitted)

1. Preheat the grill to medium.
2. In the bowl of a food processor or blender, combine the almonds, peppers, tomatoes, garlic, 1 tablespoon of the olive oil, vinegar, paprika (if using), 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse until smooth.
3. (As a tip, we prefer to cook our salmon on aluminum foil - you don't have too but we find it makes for easy cleanup!).  Lightly brush aluminum foil with olive oil.  Place salmon, skin side down, on foil.  Lightly brush the salmon fillets and zucchini with the remaining 2 tablespoons olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill about 3-5 minutes per side or until the salmon is just cooked through and the zucchini is soft and browned.
4. Chop the zucchini into 1/2-inch pieces and toss with half of the red pepper sauce. Divide the zucchini among 4 plates. Place a salmon fillet on each place and top with the remaining sauce. Garnish with parsley (if using) before serving.

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Grilled Fish Tacos with Chipotle-Lime Dressing

Over Memorial Day weekend, we bought a grill.  Of course, this is the perfect time of year to have a grill and we're just starting to find recipes for it.  Besides the traditional hamburgers, we've tried grilling pizza (very delicious) and fish for these tacos.

After topping the fish with some cabbage that's been tossed in the dressing and adding some homemade guacamole, this is one of my favorite ways to serve fish.  The dressing wasn't very spicy -- just smoky from the chipotle and adobo -- although you could certainly increase the heat in the dressing or even top with some hot pepper sauce.  The guac is cool and creamy which is a nice contrast to the crunch from the cabbage.  Altogether, it was a great combination of flavors and textures!

I served this with refried beans and a salad.  Even if the picture might not look like much, it made a delicious summer meal.

Grilled Fish Tacos with Chipotle-Lime Dressing
Taken from: AllRecipes
Serves about 4

• 1/4 cup extra virgin olive oil
•  2 tablespoons distilled white vinegar
• 1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce (I scraped out the seeds for less heat)
•  2 tablespoons fresh lime juice
•  2 teaspoons lime zest
•  1 1/2 teaspoons honey
•  2 cloves garlic, minced
•  1/2 teaspoon cumin
•  1/2 teaspoon chili powder
•  1 teaspoon seafood seasoning, such as Old Bay
•  1/2 teaspoon ground black pepper
•  1 pound tilapia, cod or mahi mahi, cut into large chunks
•  6-10 flour tortillas (you could used corn tortillas instead)
•  1/4 cup cilantro, chopped
•  1 small head cabbage, cored and shredded
• guacamole (I recommend homemade)
• Optional: hot pepper sauce (I omitted)

1. To make the marinade, whisk together the olive oil, chipotle, adobo, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper in a bowl until blended. Place the tilapia in a shallow dish, and pour half of the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. Combine cabbage and cilantro in a bowl and then dress with remaining marinade. You can do this several hours before you serve the meal.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. (You could also bake in a 350 degree oven for 9-12 minutes instead.)
5. Assemble tacos by placing fish pieces in the center of a tortilla, then top with cabbage slaw and guacamole. Top with hot sauce, if using.

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Cajun Cod with Praline Sauce and Dirty Rice

To be honest, this was actually a meal that I had been planning on blogging about.  And planning...and planning...but somehow never got around to it. Finally, a year later, I made this cajun cod with praline sauce and dirty rice again and decided that it's too good not to share.

There are three components to this meal but really, once you get the rice cooking, you can get everything done by the time the rice is finished. And since this meal is a main dish, side dish and vegetable all rolled into one, you don't have any additional work to do to have dinner on the table (well, you could always serve with a salad because more vegetables are never a bad thing in my book).

And it's amazing.  The praline sauce is sweet (but the whiskey or apple juice helps to tone down the sweetness a bit) and the cajun seasoning adds a lot of flavor and spices.  Somehow, it all just works together.  We really enjoyed this dinner and my husband happily took the leftovers the next day.

Cajun Cod with Praline Sauce and Dirty Rice
Taken from: Pink Parsley
Serves 4

For the dirty rice:

• 1 link Italian sausage, casing removed (OPTIONAL; I omitted)
• 1 tbsp. butter
• ½ cup diced onion
• ¼ cup diced red bell pepper (I used about 1/2 cup diced green bell pepper)
• 1/2 cup chopped carrots
• 2 cloves garlic, minced
• ¾ cup long grain white rice (I used brown rice instead)
• 1½ cups low-sodium chicken or veggie broth
• Salt and pepper
• Cayenne pepper, to taste
• ½ cup chopped scallions (I omitted)

For the praline sauce:

• ½ cup chopped pecans (I used chopped walnuts instead)
• 1/2 cup sugar
• 1/3 cup water
• Pinch of coarse salt
• 1 tbsp. unsalted butter, at room temperature
• 1 tbsp. whiskey (or apple juice)

For the fish:

• 1 tbsp. olive oil 
• 1 tbsp. smoked paprika (I used regular paprika)
• 1 tsp. dried thyme
• 2 tsp. garlic powder
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 4 cod fillets (about 6 oz. each)
• 1 tbsp. butter (if pan-searing)

1. If using a grill for the fish, preheat the grill to medium-high.
2. To make the dirty rice, if using sausage, crumble into a skillet or large saucepan over medium-high heat.  Cook until starting to brown, 2-3 minutes (if not using sausage, just omit this step).  Stir in the butter, onion, bell pepper, carrot and garlic.  Cook on medium-high heat until just softened, 2-3 minutes.  Stir in the rice and cook for 1 minute.  Mix in the broth.  Bring the mixture to a boil, reduce the heat to a simmer, cover and cook until the rice is tender, about 20 minutes (for brown rice, mine was closer to 35-40 minutes).  Season to taste with salt and pepper.  Add cayenne pepper to taste (this is hot so add sparingly).  Stir in the scallions. Fluff with a fork and serve.
3. While the rice is cooking, make the praline sauce.  Toast the pecans in a small saucepan over medium heat, stirring occasionally, until golden and fragrant, about 3-4 minutes.  Transfer the pecans to a plate and set aside.  Return the pan to medium heat.  Combine the sugar and water, bring to a simmer, lower the heat and cook until reduced by about half, about 5 minutes.  Stir in the toasted pecans and salt, and cook 1-2 minutes more.  Remove from the heat and whisk in the butter and whiskey until smooth.  The sauce may thicken upon standing, but can be rewarmed over low heat.
4. To prepare the fish, combine the oil, paprika, thyme, garlic powder, salt and pepper in a bowl and whisk to blend.  Pat the mixture over both sides of the fish.
5. Oil the grates of the grill.  Grill until the fish is cooked through and the fillets release easily, about 3 minutes per side.  (I don't have a grill so I heated a large oven-proof pan on medium high heat.  I added 1 tbsp. butter and the fish and cooked on the first side for about 3 minutes. Reduce the heat to medium, flip over to other side and cook about 4-7 minutes.  Cook until fish  flakes easily -- if you have an instant-read thermometer, it should read 130 degrees.)  
6. Serve fish over the dirty rice and topped with the warm praline sauce.

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Pan-Seared Salmon Sandwich

Since we're still waiting (and waiting, and waiting) for our household goods to arrive, I'm still cooking with a limited amount of kitchen equipment. Thankfully, it's worked out just fine and we still are eating pretty well.  I figured sandwiches were a great way to go for dinner since they typically don't take any fancy equipment and seem like a great summertime dinner.  I went with this pan-seared salmon sandwich and topped it with a garlic yogurt sauce.  And we LOVED it!  

This was also a super simple dinner.  The salmon took 9 minutes to cook and while that was cooking, I made the yogurt sauce and sliced the pickles (and made the kale chips to go along with the meal).  At the last minute, I toasted the bread and then put everything together.  This was definitely a 30-minute meal.

I didn't go a totally homemade route but bought ciabatta bread from Trader Joe's (good bread is a must for a sandwich, in my opinion).  Finally, I served it with kale chips to round out the dinner.   We'll definitely be having this again (although next time, I might try roasting the garlic ahead of time for the sauce).


Pan-Seared Salmon Sandwich with Garlic Yogurt Sauce
I didn't use a recipe but I did use Heather Christo to make the pan-seared salmon
Serves 4

• 3/4 - 1 pound salmon, preferably wild
• 2 tablespoons canola oil (you could also use coconut oil if you don't mind a slight coconut flavor)
• 1/2 cup plain Greek yogurt (I prefer 2%)
• 1-2 cloves garlic, minced (2 only if you really like garlic)
• 1-2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2-4 tablespoons cilantro, chopped
• salt and pepper
• Good bread (I went with ciabatta bread)
• Toppings: pickles, lettuce, tomato, onions

1. Pat salmon dry on both sides using paper towels.  Sprinkle salmon with salt and pepper.
2. Heat a non-stick skillet to medium high and then add the canola oil. Gently swirl to coat skillet with oil.
3. Add salmon, skin side down, and cook for 3 minutes without moving.
4. Flip salmon and cook for 4-6 minutes without moving, until fish flakes easily.  
5. While the salmon is cooking, make the yogurt sauce by combining the yogurt, garlic, lemon juice, olive oil, cilantro, and salt and pepper to taste.  
6. Heat broiler and lightly toast both halves of the bread (optional).
7. Assemble sandwich with salmon, yogurt sauce, and any toppings of your choice. 

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Pepper-Crusted Salmon with Wasabi Dipping Sauce

I don't really feel like I've missed out on too much while being pregnant.  Sure, I didn't get a hot dog this summer (although I won't say no to a hot dog next summer...) and now I drink decaf coffee but those things are all easy.  But even though we don't have it too often, I do love sushi.  That (and red wine) are probably the two things I'll be most excited to add back into my life. 
But until then, this pepper-crusted salmon with wasabi dipping sauce will have to hold me over.  I loved the dipping sauce - my husband said, "Wow, you're really going to town on that sauce, aren't you?"  I think a big reason why I liked it so much is that it mimics the flavors of wasabi and ginger that is served on top of sushi.

I served this salmon with cooked rice, sliced avocado over a bed of lettuce which I highly recommend! The cooked rice helps to soak up the sauce and avocado goes very well with this recipe. 

This is an easy, quick recipe to make.  I happened to have the ingredients on hand (I had some wasabi paste lingering in the fridge) and everything came together in about 20 minutes which was perfect for a very busy weeknight.

Pepper-Crusted Salmon with Wasabi Dipping Sauce
Taken from: Crumbly Cookie
Serves 4
I highly recommend serving this with rice, a green salad and sliced avocado!

• 1 tablespoon wasabi powder or paste (if using powder, add 1 tablespoon water)
• 1 tablespoon grated fresh ginger
• juice of 1 lemon
• ½ cup soy sauce
• 1 scallion, white and green parts, minced (I used minced red onion instead)
• 2 tablespoons Old Bay seasoning
• ½ teaspoon kosher salt
• 1 teaspoon sugar
• ¼ teaspoon cornstarch
• 4 (8-ounce) salmon fillets
• coarsely ground black pepper
• 1 tablespoon canola oil

1. Heat the oven to 300 degrees. If using wasbi powder, mix powder and water in a small bowl until smooth and set aside for 10 minutes (to enhance the wasabi flavors).  Add the grated ginger, lemon juice, soy sauce and scallion to the wasabi.
2. In a small bowl, combine the Old Bay, salt, sugar, and cornstarch. Rub into the flesh (not the skin) of the salmon. Season with a generous layer of coarsely ground black pepper, pressing the pepper into the salmon.
3. 3. Heat the oil in a nonstick 12-inch oven-proof skillet over medium-high heat. Transfer the salmon to the pan, flesh-side down. Cook without moving for 1 minute, then flip and cook for another minute. Transfer the skillet to the oven; cook 8-10 minutes, or until the thickest part of the salmon reaches an internal temperature of 125 degrees. Serve immediately.

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Crispy Oven Baked Fish

This fish may look pretty unassuming but it is some of the best oven baked fish I've ever had.  It was incredibly flavorful - the homemade breadcrumbs and the touch of paprika made a big difference.  Also, while the fish had a crispy crust, the fish still stayed moist, thanks to the yogurt layer.

While store-bought breadcrumbs probably could be substituted in a pinch, I would highly recommend making your own.  I think it really helps to make this dish spectactular.  You could make the breadcrumbs up to the day before and just store them in an air-tight container at room temperature to cut down on the cooking time before dinner. 
I served this with couscous and an arugula salad but I think it also would have been great with these gorgonzola smashed potatoes and asparagus (I'm still waiting on my farmers market to have some!)

Crispy Oven Baked Fish
Taken from: Elly Says Opa
Serves 4-6

• 4 slices whole wheat bread, torn into 1″ pieces (I used part of a leftover baguette)
• 1 Tbsp. olive oil or melted butter
• salt and pepper
• 3 tablespoons + 2 tablespoons flour (I used white whole wheat)
• 2 eggs
• 3 Tbsp. plain yogurt
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 2 Tbsp. fresh minced parsley
• 1 small shallot, minced
• 4 6-ounce cod or haddock fillets, 1.5″ thick (I probably had 6 4-oz cod fillets which worked fine)
• lemon wedges, for serving

1. (Could make the breadcrumbs the day before and store in air-tight container at room temp.) For breadcrumbs: Adjust the rack to the middle position and preheat the oven to 350 degrees.
2. Place the bread in a food processor and pulse until coarse crumbs form, about 10 or 12 pulses (mine took longer).
3. Put the breadcrumbs on a baking sheet and toss with the oil/butter and salt and pepper to taste, then spread into an even layer. Place in the oven and bake for 8-12 minutes, stirring occasionally, until golden brown and dry. Set aside to cool for 10-15 minutes.
4. Increase the oven temperature to 425 and place a wire rack on top of a baking sheet; spray or brush rack with oil.
5. Meanwhile, place 3 Tbsp. of the flour in a shallow bowl or plate. In a second shallow bowl, mix together the eggs, yogurt, paprika, cayenne, and about 1/4 tsp. pepper. Whisk in the remaining 2 Tbsp. flour until a smooth, thick batter is formed.
6. In a third shallow dish, mix together the parsley and shallot with the cooled breadcrumbs.
7. Pat each piece of cod dry with a paper towel, and then season with salt and pepper. One by one, take each piece of fish and dredge into the flour, then into the batter, and finally into the breadcrumbs, patting lightly to make sure breading adheres. Place on the wire rack.
8. Bake the fish for 17-25 minutes, or until coating is golden and flakes easily when gently poked with a fork. (I broiled mine for a minute or two at the end to make sure the coating is golden.)
9. Serve the fish with lemon wedges.

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Sesame Crusted Salmon

This sesame-crusted salmon made for a fast, easy and delicious main course.  We eat seafood at least once a week and so whenever I find a promising-looking seafood recipe (especially a quick one), I immediately bookmark it.  We also happen to love the taste of sesame seeds so when I found this recipe, I was sold.

Even though I didn't end up having all the ingredients for the sauce (I substituted white wine for mirin and for the life of me, I have no idea if I added in the sugar), this still ended up being delicious.  And from start to finish, it took less than 30 minutes, making it a perfect weeknight meal.  We served it with some polenta and roasted cauliflower but it would be delicious with rice or quinoa and this sesame broccoli, too!

Sesame-Crusted Salmon
Taken from: Cook Like a Champion
Serves 4

• 1/4 cup soy sauce
• 2 tablespoons mirin (I substituted white wine instead)
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon sugar
• 1 1/2 teaspoons grated fresh ginger
• 1 clove garlic, minced
• 2 tablespoons plus 2 teaspoons cornstarch
• 3 tablespoons water
• 1 egg white
• 4 salmon fillets, about 8 ounces each
• 1/4 cup sesame seeds
• 2-4 tablespoons canola oil

1. In a small bowl, whisk together the soy sauce, mirin, broth, sugar, ginger and garlic. In another small bowl, dissolve the 2 teaspoons of cornstarch in the water.
2. Whisk together the egg white and remaining 2 tablespoons of cornstarch, and brush the skinless side of the salmon with the mixture. Dip in sesame seeds and gently press to coat. 
3. Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot, place the salmon in, sesame seed side down, and cook for about 5 minutes or until golden brown. Turn and continue cooking an additional 3 minutes (for a 1-inch thick fillet) and remove from skillet.
4. Pour off any oil remaining in the skillet and reduce the heat to medium. Add the soy sauce mixture and simmer for 2 minutes, stirring constantly. Whisk in the cornstarch-water mixture and continue cooking until sauce has thickened, about 1 additional minute. Serve the sauce alongside or underneath the salmon.

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Garlicky Shrimp with Bread Crumbs

If you know me, it might not come as too much of a surprise that I decided to catalog my collection of Cook's Illustrated magazines.  So for a few fun nights, I created an Excel spreadsheet and entered all the different recipes and tips that are in the Cook's Illustrated magazines I own (some dating back to 2006).  It was like finding a treasure trove of so many (new-to-me) recipes!  One that stood out to me right away was the garlicky shrimp with bread crumbs.  Garlic + seafood + fresh bread crumbs? Yes, please.

I think this is now one of my favorite ways to cook shrimp. I actually made the bread crumbs several days ahead of time and refrigerated them. They might not have been quite as crisp that way but they were still so good.   Don't substitute for the homemade bread crumbs! They were really the star of the dish. 

I did change a few things in the recipe  -  I substituted both the sherry and clam juice with white wine and I omitted a tablespoon or two of butter.  This meal came together quickly since the shrimp cooks very fast.  Another time saver was that you don't bread the individual shrimp -- instead, the shrimp dish is simply topped with the crumbs.. I served this with risotto and roasted cauliflower for an elegant Saturday night dinner.

Garlicky Shrimp with Bread Crumbs
Taken from: Cook's Illustrated, April 2007
Serves 4  (I halved this)

• 1 (3-inch) piece of baguette, cut into small pieces
• 5 Tablespoons unsalted butter, cut into 5 pieces (I only used 3-4 tablespoons and still thought it was delicious)
• kosher salt and black pepper
• 2 Tablespoons minced parsley leaves
• 2 pounds jumbo (21-25 per pound) shrimp, peeled and deveined
• 1/4 teaspoon sugar
• 4 teaspoons vegetable oil
• 5 medium garlic cloves, minced (about 5 teaspoons)
• 1/8 teaspoon red pepper flakes
• 2 teaspoons unbleached all-purpose flour
• 1/3 cup dry sherry (I used white wine instead)
• 2/3 cup bottled clam juice (I used white wine instead)
• 2 teaspoons juice from 1 lemon, plus 1 lemon, cut into wedges

1. Pulse the bread in a food processor until coarsely ground (you should have about 1 cup of crumbs).  Thoroughly dry the shrimp with paper towels; toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.  Set aside.
2. Melt 1 Tablespoon of the butter in a 12-inch nonstick skillet over medium heat.  When the foaming subsides, add the crumbs, shallot, 1/8 teaspoon salt, and 1/8 teaspoon pepper.  Cook, stirring often, until the crumbs are golden-brown, 7-10 minutes.  Stir in 1 tablespoon of the parsley and transfer to a plate to cool.
3. Wipe out the skillet with a paper towel.  Return to high heat, and 2 teaspoons of the oil, and heat until shimmering.  Add half the shrimp in a single layer, being careful not to overcrowd the skillet.  Cook until they are spotty brown and the edges turn pink, about 3 minutes (do not flip them!).  Remove the skillet from heat and transfer the shrimp to a plate.  Wipe out the skillet, and repeat with the remaining shrimp and oil; transfer to the plate.
4. Return the skillet to medium heat and melt 1 Tablespoon of butter.  Add the garlic and red pepper flakes, and cook, stirring constantly, until fragrant and just beginning to color, about 1 minute.  Add the flour and cook, stirring constantly, for 1 minute.
5. Increase the heat to medium-high and slowly whisk in the sherry and clam juice.  Bring to a simmer and cook until the mixture has reduced to 3/4 cup, about 3-4 minutes.  Whisk in remaining 3 Tablespoons of butter, 1 tablespoon at a time (I only added about 1-2 tablespoons), and stir in lemon juice and remaining tablespoon of parsley.
6. Reduce heat to medium-low, return shrimp to skillet, and toss to combine.  Cover and cook until shrimp are pink and cooked through, 2-3 minutes.  Divide shrimp and sauce evenly among plates or shallow bowls, and sprinkle with the bread crumbs.  Serve with lemon wedges.

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Foil-Baked Fish with Black Beans & Corn

This foil-baked fish with black beans and corn comes together quickly and is almost a complete meal in itself.  It took a little prep work to chop up some onion, cilantro and chipotles as well as zest part of an orange.  Oh, and open a bag of frozen corn.  And that's about as tough as it gets.

I don't think I put quite enough chipotles in there (I skimped on them but won't next time) because it tasted a little heavy on the orange flavor to me.  But when I heaped on a little salsa -- surprise, surprise -- that gave it more of that Mexican flavor I wanted.  My husband, on the other hand, loved it and scarfed it down without a word.

I rounded it out with some sauteed zucchini but a salad would work very well instead.  These leftovers kept surprisingly well and cleanup was much easier than the usual hurricane that blows through our kitchen around dinnertime.

Foil-Baked Fish with Black Beans & Corn
Taken from: Pink Parsley
Serves 4

• 4 skinless white fish fillets (6 to 8 oz each), 1-inch thick (I used cod)
• salt and pepper
• 3 Tbs unsalted butter, softened
• 2 tsp minced chipotle chiles in adobo sauce (I've heard if you scrape out the seeds from the chipotles, you get less heat)
• 1 tsp grated orange zest
• 2 Tbs freshly squeezed orange juice
• 2 cloves garlic, minced
• 1 (16-oz) can black beans, rinsed and drained
• 2 cups corn kernels (I used frozen)
• 1/2 red onion, minced
• 2 scallions, minced (I omitted)
• 1/4 cup chopped fresh cilantro

1. Adjust the oven rack to the lower-middle position and heat to 450 degrees.
2. Pat the fish dry with paper towels and season with salt and pepper.  Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined.  Spread butter mixture over the fish.
3. Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
4. Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil.  Top with fish, and fold the foil over the fish, folding the edges to seal.
5. Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes.  Carefully open the packets and sprinkle with remaining cilantro.  Serve.

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Pan-Seared Mahi-Mahi with Pineapple Salsa

We've had exceptionally mild weather this past week.  August is typically the peak of the heat and humidity around here but this past week has been incredibly pleasant.  But even though we didn't have the heat of a tropical island last night, we still thoroughly enjoyed a tropical feast of homemade margaritas, tortilla chips, guac, cilantro lime rice, salad and this fish recipe.

Pan-seared mahi-mahi with pineapple salsa is a simple, easy and healthy recipe.  The combination of the spice rub on the fish is mild but still exotic tasting and I loved the pineapple salsa both with the fish and on top of a tortilla chip.  Also, this is a fast recipe: the pineapple salsa can be made a day ahead of time and the fish takes 20 minutes tops to prepare and cook. With my favorite cilantro lime rice and a simple salad on the side as well as some homemade tortilla chips to scoop up the rest of the salsa, it made for a great meal in under 30 minutes. 

Pan-Seared Mahi-Mahi with Pineapple Salsa
Taken from: America's Test Kitchen Healthy Family Cookbook
Serves 4

Salsa

• 1 1/4 cups of fresh peeled and cored pineapple, cut into 1/4-inch pieces (less than half of a medium pineapple)
• 1 scallion, sliced thin (I substituted thinly chopped red onion instead)
• 1/2 jalapeno, stemmed, seeded and minced (keep in the stems and seeds if you like a spicier dish)
• 4 teaspoons fresh lime juice
• 1 tablespoon minced fresh cilantro
• salt and pepper

Fish

• 1 1/4 teaspoons light brown sugar
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 4 6-oz mahi-mahi fillets, 1-1.5 inches thick (skin can be on or off)
• 1 tablespoon canola oil

1. Can be made up to a day ahead: Combine the pineapple, scallion, jalapeno, lime juice and cilantro in a bowl and season with salt and pepper.
2. Adjust oven rack to middle position and heat oven to 400 degrees.  Combine brown sugar, coriander, ginger, garlic, pepper and salt in a small bowl.  Pat mahi-mahi dry with paper towels and sprinkle the spice mixture evenly over the fish.
3. Heat oil in 12-inch ovensafe nonstick skillet until just smoking (I used my cast iron pan).  Gently lay mahi-mahi, skin-side up, in the skillet and cook until browned, 2-3 minutes.
4. Carefully flip fish over and transfer skillet to the oven, cooking until fish flakes apart with gently prodded with paring knife, 10-15 minutes. 
5. Transfer fish to plates and serve with salsa.

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Parchment Baked Salmon with Green Beans

So this was the rest of the meal that went with the Southern Skillet corn.  I wasn't sure what it was going to be like but I knew we liked all the components - salmon, prosciutto and green beans. It ended up being a light and elegant dinner.  The salmon is wrapped in the prosciutto and placed on top of the green beans (the original recipe called for asparagus but green beans are in season right now).  Drizzled with olive oil, everything is wrapped together in parchment paper and baked for 20 minutes.  And if you like pesto (basil, arugula or probably spinach), definitely add this to the dish, too. 

The end result is a flaky salmon with salty prosciutto and cooked green beans.  It's a must to serve this with a large slice of lemon and I also topped ours with salt and lemon pepper.  It makes an elegant presentation with relatively little effort.  And perhaps the best part? Almost no cleanup! All the mess stays in the parchment paper which just gets thrown away at the end.

Parchment Baked Salmon with Green Beans (or Asparagus)
Taken from: Heather Christo
Serves 4

• 1 pound asparagus or green beans
• 4-8 tablespoons pesto (optional but it was delicious!)
• 4 tablespoons olive oil
• salt and pepper
• 16 ounces salmon, cut into 4 pieces
• 4-8 slices prosciutto
• lemon wedges

1. Preheat the oven to 350ºF.
2. Prepare the asparagus or green beans by slicing each stalk in half. Set aside.
3. Cut 4 large squares out of parchment paper. Take a large spoonful of pesto and place in the middle of the bottom half of the parchment paper. Take a quarter of the asparagus/green beans and place them on top of the pesto. Drizzle with 2 teaspoons olive oil and sprinkle with salt and pepper.
4. Wrap the salmon in one to two slices of prosciutto (I just used one per salmon fillet. Place the piece of salmon on top of the asparagus/green beans, and drizzle the salmon with the remaining teaspoon of oil.
5. Fold the top half of the paper down over the salmon and asparagus/green beans. Starting at one end, pinch the paper over itself in small sections until the paper is sealed.
6. Place the packets on a sheet pan and place in the oven. Bake the fish for 20 minutes or until tender and still a little translucent in the center. The paper will start to get a little golden around the edges.
7. Each person can tear open the paper when served. Serve with a lemon wedge and enjoy!

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Crab Cakes

Wow, I've been gone quite some time.  We were visiting family all of last week which was a wonderful time, as always.  And, true to form, I forced my way into two kitchens because a vacation for me just wouldn't seem complete without some time spent in there.

However, it was good to come home...especially to come home to California produce.  Incredibly sweet strawberries, cherries, tomatoes...I couldn't really stop myself when I got back to those roadside stands.  I have big plans for them this week (although the strawberries were already made into a sauce for our pancakes last night...delicious!) but for now, I'll share a favorite of ours from before our vacation... 

...Crab cakes.  Light, airy, and so good.  We loved this recipe although the crab cakes did fall apart on us a bit (I think I would try adding a few more breadcrumbs next time to help hold everything together).    I also used a bit of the leftover crab mixture to stuff mushrooms which worked incredibly well (and is highly recommended by my husband).   

While these crab cakes would do very well as an appetizer, we made this into a full meal, serving it with a simple salad on the side and garlic toast.  An easy summer meal...just how we like it!

Crab Cakes
Taken from: America's Test Kitchen Healthy Family Cookbook
Serves 4

• 2 to 4 tablespoons dry bread crumbs (plus more if needed)
• ¼ cup mayonnaise (I used plain Greek yogurt instead because mayo is not allowed in my kitchen)
• 1 large egg white, lightly beaten
• 4 scallions, sliced thin
• 2 Tbsp. Dijon mustard
• 1 pound fresh jumbo lump crabmeat, picked over to remove cartilage or shell
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Old Bay seasoning 
• 2 teaspoons grated lemon zest 
• Salt and ground white pepper 
• ¼ cup all-purpose flour
• 4 tsp. canola oil 
• Lemon wedges for serving

1. Whisk mayo or yogurt, egg white, scallions, mustard, parsley, Old Bay, lemon zest, salt and pepper in a bowl.  Gently fold in crabmeat and breadcrumbs, being careful not to break up lumps of crab.  Add more breadcrumbs if necessary.
2. Divide the crab mixture into four portions and shape each into a fat, round cake, about 1 inch thick. Arrange the cakes on a baking sheet; cover with plastic wrap and chill at least 30 minutes. (The crab cakes can be refrigerated up to 24 hours.)  
3. Put the flour on a shallow bowl, plate or pie tin. Lightly dredge the crab cakes in the flour. Heat the oil in a large, preferably nonstick, skillet over medium-high heat until shimmering. Gently place chilled crab cakes in the skillet; pan-fry until the outsides are crisp and browned, 4 to 5 minutes per side. 
4. Gently transfer crab cakes to paper towel-lined plate and let drain briefly.  Serve immediately with lemon wedges or dipping sauce.

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Shrimp, Asparagus and Radish Pasta

There are a few dishes or ingredients that I like so much, it actually pains me a little to try a new recipe with them.  Take polenta, for instance.  I love polenta - a little honey and a little butter is all I need. I actually can't bring myself to add cheese to it and the one time that I topped polenta with a delicious vegetable tamale concoction, I scraped off the topping and ate the two separate.  To me, the sum was just not greater than the parts.

Asparagus is another ingredient that I don't very creative with.  Ever since I was little, it's been one of my top ten favorite foods.  I love roasted asparagus and since we've been getting it weekly in our CSA box, I've been roasting it weekly.  So finally, I forced myself to try something a little different.  I had seen a recipe for shaved asparagus pizza and while I wasn't making pizza that night, I thought that shaving asparagus sounded like an interesting trick. 

Also, my dad had told me how much he had liked a shrimp and radish pasta that was in one of the recent Everyday Food magazine issues.  We finally got radishes in our CSA box so I knew I had to try that recipe.  Only I decided to throw in some shaved asparagus.  And use less butter.  And add a little of that leftover white wine.  And top it off with a little lemon.  While I ended up deviating quite a bit from the original recipe, it was still a delicious pasta that seemed like a perfect spring dish.  And I didn't have to scrape off any toppings this time.

Shrimp, Asparagus and Radish Pasta

Loosely adapted from: Everyday Food magazine

Serves 4-6

• 3/4 pound linguine or other long pasta (I used white whole wheat pasta)
• 2 Tbsp butter, divided (plus more to taste)
• 4 garlic cloves
• 1 bunch radishes, including greens
• 1 pound asparagus, trimmed
• 1 pound frozen large shrimp (peeled and deveined), thawed
• 2-4 Tbsp white wine (I freeze my leftover white wine in ice cube trays for recipes like this!)
• 2 Tbsp lemon juice (plus more to taste)

1. To prepare: Shave asparagus with a vegetable peeler into long, thin strips. Thinly slice or chop garlic.  Thinly slice radishes.  For the radish greens, rinse well and then give a rough chop.
2. In a large pot of boiling salted water, cook pasta according to package instructions.  When there is only one more minute of cook time left for the pasta, drop the shaved asparagus into the boiling water and let the asparagus and pasta cook together for 1 minute.  Drain pasta and asparagus, saving 1/2 cup of pasta water if possible.
3. While pasta is cooking, in a large skillet, melt 1/2 tablespoon of butter over medium-high heat. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes. Add radish greens and cook until wilted. 
4. Add 1/2 tablespoon of butter and the shrimp to the pan.  Season with salt and pepper, and cook, stirring occasionally, until shrimp is opaque throughout, 4 minutes. Deglaze with white wine (I used approximately 4 tablespoons for a stronger wine taste in the dish).  Add pasta, asparagus, and remaining tablespoon of butter to the skillet and toss to combine.
5. Remove from heat and add lemon juice.  Add more white wine, butter, lemon juice, pasta water and/or salt and pepper to taste.

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Crispy Bourbon Glazed Salmon

When I found Jessica's post on How Sweet It Is for her crispy bourbon glazed salmon, I knew I had to drop everything -- rearrange my (somewhat) meticulous weekly meal plan -- because I needed to make that salmon that night.  I can't say that happens too often, even when I stumble across a delicious-looking recipe, but this was worth it.  It definitely lived up to our expectations; my husband couldn't stop talking about it - the sweet and tang together, a little bit of heat to add complexity - altogether a wonderful combination of flavors. 

My only regret is that I halved the bourbon glaze recipe because it seemed like too much for just two of us and I hate wasting food.  That was a mistake - the glaze is the star of this dish so I highly recommend making the whole thing! 

Sadly, we ate all of the salmon without taking a single picture until the very last bite.  But that means that you'll just have to make it yourself to see what it looks like! It would be so easy to serve with a few simple sides (like roasted cauliflower and rice pilaf or this salad).

Crispy Bourbon Glazed Salmon

Taken from: How Sweet It Is

Serves 3-4 (makes about 1/2 cup of glaze)

• 1 pound fresh salmon
• 1 tablespoon coarse sea salt
• 1/2 tablespoon black pepper
• 3/4 cup bourbon (I used whiskey)
• 2/3 cup brown sugar (I'd probably decrease the sugar next time and use 1/3-1/2 cup)
• 1-2 garlic cloves, minced
• 1 teaspoon apple cider vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon honey
• 1/2 teaspoon ground mustard

1. Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
2. Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet.  Broil for about 5-6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer.
3. Remove the salmon from the oven and brush it with the bourbon glaze. Add as much or as little as you would like. Feel free to use it as a dipping sauce too. The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.

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Herb Crusted Fish

Since we have seafood at least once a week, I'm always on the lookout for good recipes.  Of course, I prefer to find recipes that are fast, delicious and healthy, but you can't always get the trifecta.  But this recipe hits the nail on the head.  We made this herb-crusted fish -- the original recipe called for salmon but I only had tilapia in the freezer -- and it was so good!  It only calls for 6 ingredients (5 for me because I cheated by using panko instead of making my own breadcrumbs) and it is pretty versatile because it got great reviews for salmon but we loved it with white fish. Simple but I love that each ingredient can shine (serving it with lemon is a must for me because I think it just brightens up the dish).

Served with roasted cauliflower and rosemary roasted potatoes, it was an ideal weeknight meal!


Herb Crusted Fish
Taken from: Martha Stewart
Serves 4

• 3 slices white sandwich bread (or substitute 1/2 cup of panko and omit the olive oil)
• 1 tablespoon olive oil
• 3/4 cup fresh parsley, chopped
• 4 6-oz skinless salmon fillets or any kind of white fish (we used tilapia)
• 2 tablespoons Dijon mustard
• lemon wedges, for serving
• Coarse salt and ground pepper

1. If making breadcrumbs: Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
2. If using panko, combine panko and chopped parsley in a small bowl.
3. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes (for white fish, I checked at 8 minutes). Serve with lemon wedges.

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Balsamic Glazed Salmon

What a week.  A crazy week at my work, Bryant's final week of surgery and THEN I came down with a bad cold yesterday.  (Let me tell you, I'm actually slightly annoyed to be sick because I haven't really been sick since Bryant and I were married.  That's right, over 18 months.  My streak is over!)

So with all the craziness of our week, the original menu plan also drastically changed (including ordering pizza instead of cooking one night and my paper bag with our entire meal breaking and bursting in the hospital parking lot another night).  However, in all that, there was one amazing meal that might have made up for the rest of the week: balsamic glazed wild salmon, quinoa pilaf, and Brussels sprouts two ways (Brussels sprouts hash and roasted Brussels sprouts). 

This balsamic glazed salmon was absolutely wonderful...one of our favorite meals.  The glaze had sweetness but the vinegar balanced it out nicely and it finished with a nice kick from the red pepper flakes.  It's fast (less than 30 minutes), simple to make with less than 10 ingredients, only uses one skillet, and healthy. The cooking trifecta (fast, healthy and delicious) -- what more could you want?  I will definitely be making this again!

Balsamic-Glazed Salmon
Taken from:  America's Test Kitchen 2010 Light & Healthy cookbook
Serves:3-4

• 4 6-oz skinless salmon fillets (preferably wild), about 1 1/2 inches thick
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon canola oil
• 1/4 cup orange juice
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon white vinegar
• 1/8 teaspoon red pepper flakes
• 1 small sprig fresh rosemary (or a large pinch of dried rosemary)
• salt and pepper

-Pat salmon fillets dry with paper towels and season with salt and pepper. Heat oil in nonstick or cast-iron skillet over medium-high heat until just smoking.
-Carefully lay salmon, skinned-side up, in the skilled and cook until well browned, about 5 minutes. Flip the salmon and cook until side are opaque and thickest part register 125 degrees, about 2-5 minutes longer (depending on the thickness of your salmon).
-Transfer salmon to platter, tent loosely with foil and let rest while making the glaze.
-Glaze: Whisk orange juice, balsamic vinegar, honey, white vinegar and pepper flakes in a small bowl.
-Wipe out the skillet used for the salmon with a wad of paper towels and return to medium heat. Add the glaze and rosemary to the skillet, bring to a simmer and cook until glaze is thick, syrupy and reduced to about 1/4 cup, about 5 minutes.
-Remove rosemary spring and season  glaze with salt and pepper to taste. Spoon the glaze oven the salmon and serve.

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Asian Salmon

Happy Veteran's Day! Bryant and I both had the day off and spent a wonderful day relaxing and doing little chores around the house (I was also trying to fight off a small cold).  This Asian salmon was great for dinner tonight.  All you do is throw some ingredients in a ziploc bag, let it marinate and then broil for about 7 minutes.  It needed to be marinated for 1-2 hours which makes it more difficult to make for a quick weeknight meal, but overall, this is an incredibly simple and easy dish to make for a day at home.   

We served the Asian salmon with not only leftover sweet potatoes (that I wanted to use up) but also with brown rice - this delicious sauce really needed something to soak up all the juices! We also had roasted brussels sprouts but steamed green beans would have also been excellent.


Asian Salmon
Taken from: AllRecipes
Serves: 2-3

• 1 pound salmon fillets (I removed the skin)
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 2 cloves garlic, minced
• 1/2 - 1 tsp. freshly grated ginger
• 1 pinch ground black pepper
• 2 tablespoons minced onion
• 1 tablespoon sesame oil

-Make several shallow slashes in the skinless side of the salmon filets. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour half of the marinade  in a ziploc bag and add the liquid.  Cover and refrigerate for 1 to 2 hours.
-Preheat the oven to broil. In a 8-inch square baking dish or a baking sheet lined with aluminum foil, add salmon.  Broil for approximately 4 minutes on one side and 3 minutes on the other, until fish flakes easily.
-In a medium saucepan, add the second half of the marinade.  Warm over medium heat for 3-5 minutes. 
-Pour the heated sauce over the salmon. Serve over rice.

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Broiled Tilapia with Thai Coconut-Curry Sauce & Week's Menu Plan

I had high expectations for this dish.  It was ranked one of the best recipes on cookinglight.com and when I quickly scanned through of a few of the 150 comments, they all sang its praises and offered no changes.

And they were right - it was delicious.  The sauce was divine.  It's a must to serve it with rice (we had leftover risotto) because it really needs something to soak up the sauce. We kept spooning more sauce onto our plates.  I was even dipping my steamed artichoke leaves into the sauce instead of melted butter! The flavors surprisingly delicate.  There's not much heat to it but I think that adding some crushed red pepper flakes would give it some nice (but not overwhelming) heat.  But I think that's the only change I would make.  Since it's from Cooking Light, it's already a pretty health-conscious meal.  Thank you, Cooking Light!

Broiled Tilapia with Thai Coconut-Curry Sauce
Taken from: Cooking Light
Serves: 4 (which typically means it serves 3 in our house)

• 1  teaspoon  dark sesame oil, divided
• 2  teaspoons  minced peeled fresh ginger
• 2  garlic cloves, minced
• 1  cup  finely chopped red bell pepper
• 1  cup  chopped green onions
• 1  teaspoon  curry powder
• 2  teaspoons  red curry paste
• 1/2  teaspoon  ground cumin
• 4  teaspoons  low-sodium soy sauce
• 1  tablespoon  brown sugar
• 1/2  teaspoon  salt, divided
• 1  (14-ounce) can light coconut milk
• 2  tablespoons  chopped fresh cilantro
• 4  (6-ounce) tilapia fillets
• Cooking spray
• 3  cups  hot cooked brown rice
• 4  lime wedges

-Preheat broiler.
-Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
-Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Week's Menu Plan
Friday: Apple, Cheddar & Ham Panini and Grilled Ham, Pear & Cheese Sandwich

Saturday:  Chicken Piccata with Summer Vegetables

Sunday: Mongolian beef with broccoli, mushrooms with edamame

Monday: pizza margharita

Tuesday: Rotisserie Chicken, Apple Walnut Salad  with buttercup squash

Wednesday: feta salmon cakes with roasted sweet potatoes

Thursday: Spinach & Meat Ravioli

Friday: shrimp & grits

Saturday: sirloin kabobs w/ black eye pea salad, chocolate Guinness cupcakes for dessert 

Sunday: coffee crumb cake for breakfast, chicken tikka masala with brown rice

Monday: Spanish Tortilla with salad, apple pandowdy for dessert

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