Salmon Bowls

 

Salmon Bowls

Ingredients:

• 12 oz salmon

• ⅓ c soy sauce

• ⅓ c honey

• 4 cloves minced garlic

• 2 tsp minced ginger

• 1 tsp onion powder

• ½ tsp red pepper flakes

• Sesame seeds

• Rice, cooked

• Cucumbers, quartered

• Avocado

• Green onion

• Spicy mayo 

• edamame

Directions:

• 1. Cube salmon (without the skin), and mix in a bowl with ⅓ cup soy sauce, ⅓ cup honey, 4 cloves minced garlic, 2 tsp minced ginger, 1 tsp onion powder, and ½ teaspoon red pepper flakes 

• 2. Heat a skillet to medium-high heat and add your salmon and sauce. Cook for 5 minutes then flip and cook for another 5 mins. Add sesame seeds 

• 3. Build your own with whatever toppings you want. 

*From Kyla

Shrimp Boil

 SHRIMP BOIL

INGREDIENTS:

Serves 12:

1 shrimp boil package (Zatarain’s or use ingredients below)

1 1/2 lbs very small red/ gold potatoes

2 lbs carrots

1 red onion (opt) cut in half then about 1/4ths

6 ears corn (frozen in slices works great)

2 whole turkey kielbasa, sliced

1 ½ lbs shrimp (thawed, peeled, deveined, raw)

1/2 stick butter

Salt 

DIRECTIONS:

1. Fill stock pot with about 4 quarts water, bring to a boil.
2. Add spices, potatoes, carrots, and onions, and cook until tender about 10-15 min.
3. Add corn and sausage and cook 7 min.
4. Add shrimp.  When shrimp turn opaque to white (1-2 min), they are cooked. (Remove shrimp quickly if not ready to eat right away).
5. Drain water and add butter, and salt
6. Can serve on foil trough with salt and pepper.

Homemade Old Bay Seasoning:

•  1 tablespoon celery salt
•  1/4 teaspoon paprika
•  1/8 teaspoon black pepper
•  1/8 teaspoon cayenne pepper
•  1 pinch ground dry mustard
•  1 pinch ground mace (may substitute a teensy pinch nutmeg)
•  1 pinch ground cinnamon
•  1 pinch ground cardamom
•  1 pinch ground allspice
•  1 pinch ground cloves
•  1 pinch ground ginger
• 1 pinch red pepper flakes

Teriyaki Salmon

TERIYAKI SALMON

• 4 salmon filets skinless

• 1 clove garlic minced

• ½ teaspoon ginger minced

• ¼ cup low sodium soy sauce

• ⅛ cup water

• 2-3 TBS brown sugar depending on how sweet you like it

• 1 TBS rice vinegar

• 1 tsp sesame oil

• 1 tsp cornstarch

• 1 TBS cold water

• green onions for garnish if desired

• sesame seeds for garnish if desired

INSTRUCTIONS

1. Mix garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice vinegar and sesame oil in a small bowl (pyrex measuring cup).

1. Add half of the marinade to a ziplock bag (or 9x13 pan) and the other half to a small saucepan and set aside.

2. Place salmon filets in the ziplock bag (or pan) and marinate for 30 minutes.

3. Bake at 400 for about 20-25 min covered with foil, still in the marinade.  

1. Or can fry in a little oil in pan, on stove.

4. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.

1. Place cornstarch and 1 Tbs cold water in a small bowl and whisk to combine.

2. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.

5. Serve immediately with green onions, sesame seed, and the teriyaki sauce drizzled on top.

https://chefsavvy.com/easy-teriyaki-salmon/

Salmon

Place 1-2 lbs Salmon in 9x13 dish (or foil under first to wrap salmon in).  Cut in half if really big, or make pieces about the same so they cook evenly.

Drizzle a little olive oil on top

Sprinkle with:

• lemon pepper
• basil
• parsley
• lemon juice

Add a little water to pan (1 Tbs-probably don't have to if you're wrapping it)

Bake at 400 covered for about 20 min.  Take foil off and bake another 3 min.

Tarter Sauce                                                                 1/2 Recipe

• 1/2 c mayo                                                         1/4 c mayo
• 2 Tbs sour cream                                               1 Tbs sour cream
• 1/4 tsp dill                                                          1/8 tsp dill
• 1/2 tsp parsley                                                    1/4 tsp parley
• 1/2 tsp onion powder                                          1/4 onion powder
• 1 Tbs pickle relish (I like sweet)                        1/2 Tbs pickle relish
• 1 pinch seasoned salt                                           pinch season salt
• 1 tsp fresh lemon juice (or bottled)                     1/2 tsp lemon juice

Lemon Shrimp

Heat fry pan to medium. (Cook 1 bunch asparagus in a little oil for 4-6 min until crisp-tender, then remove and keep warm)

Add:
1 Tbs olive oil
About 24 shrimp, peeled and deveined.
salt and pepper

Cook a couple minutes on first side, flip, then add:
1 tsp garlic
1 tsp basil
1 Tbs lemon
1/2 tsp onion powder

Add 1/4 c chicken broth and heat another minutes until liquid evaporates a little.  (Add asparagus)

Easy Fish Tacos

We absolutely love these!!

Corn tortillas
Skinny fish sticks
Shredded Cheese
Avocado/guacamole
Coleslaw

1.  Make coleslaw: (Southern Living Cookbook, from Mom)
Mix all but coleslaw in a med-large bowl.  Then add coleslaw and mix together.  Refrigerate until ready to serve:

(Half Recipe- makes enough for probably 12+ tacos)  Full recipe HERE
1/4 c sugar
1/4 c mayo
1/4 c milk (can use half buttermilk- or use a little lemon juice at bottom of milk measurement)
1 1/4 Tbs lemon juice (so 1 Tbs plus a little less than a tsp)
3/4 Tbs cider vinegar (so 2 1/4 tsp)
1/4 tsp salt
sprinkle of pepper
10-14 oz bagged coleslaw mix

2.  Heat fish sticks.
3. Shred cheese
4. Make guacamole with avacados
5 Heat corn tortillas:
Heat skillet to med-high heat.  Cook each tortilla about 15 seconds on each side.  keep warm between paper towels.

6.To serve:
Spread guacamole on bottom of tortilla.  Top with fish stick, cheese, and coleslaw.

One Pot Creamy Tuna and Noondles

• From: Mel's Kitchen Cafe

**I LOVE the fresh parsley on this!

• 
  
• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 2 garlic cloves, finely minced or 1 teaspoon garlic powder
• 1 cup milk
• 2 cups water
• 2 1/4 cups low-sodium chicken broth
• 16 ounces small pasta shells
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons milk or heavy cream
• 1 tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1 tablespoon fresh lemon juice
• 2 5-ounce cans white albacore tuna, drained
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

DIRECTIONS

1. In a 4- or 5-quart pot, heat the oil over medium heat and sauté the shallot (or onion) and garlic for 2-3 minutes.
2. Stir in the milk, water, broth, shells, salt and pepper. Bring to a simmer, and cook, uncovered, stirring often (at a simmer, not a rigorous boil) until the pasta is al dente, according to package directions (the pasta will continue to cook a bit over the next few minutes so don't overcook it in this step). Each brand of pasta will will differ slightly; depending on the brand, you may need to add a bit more liquid toward the end of cooking time but do so gradually so it isn't too soupy. There should be a bit of liquid left even after the shells are just tender. They'll continue to soften up and the liquid will be absorbed as other ingredients are stirred in and as it rests.
3. Stir in the milk or heavy cream, mustard, and lemon juice. Add the tuna and mix gently until combined. Stir in additional salt and pepper to taste, if needed. Let the pasta rest for 5-10 minutes - it will thicken up and get nice and creamy.
4. Sprinkle with parsley and serve with extra lemon wedges - it is delicious with lemon juice drizzled over the top of individual servings.

1/2 version

• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 1-2 garlic cloves, finely minced or 1/2-1 teaspoon garlic powder
• 1/2 cup milk
• 1 cup water
• 1 1/8 cups low-sodium chicken broth
• 8 ounces small pasta shells
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoons milk or heavy cream
• 1/2 Tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1/2 Tablespoon fresh lemon juice
• 1 5-ounce cans white albacore tuna, drained (or regular tuna)
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving