Archive for the 'Fish' Category

Asian Glazed Salmon

I discovered this recipe for Asian glazed salmon a few months ago when I was browsing through Sur la Table’s website.  Eric and I love Asian flavors and we love fish, so we decided to try it out.  It is now one of our favorite recipes and we have already made it twice!  The sauce is super flavorful and it smelled amazing as it was cooking.  And baking the salmon was so much easier than grilling it.  Overall, this is a fantastic recipe that’s simple, healthy, and effortless.

Asian Glazed Salmon

Ingredients

  • 2 lbs. piece of salmon, center cut with skin on
  • ¼ cup Hoisin sauce
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. soy sauce
  • 2 tsp. grated ginger (optional- I omitted)
  • 1 medium garlic clove, minced
  • 1 tsp. sesame oil
  • ½ tsp. crushed red pepper flakes (or to taste)
  • ¼ tsp. ground black pepper

Directions

  1. Preheat the oven to 425°F.  Oil an 8×8 inch glass baking dish.  Place the salmon, skin side down, in the dish.
  2. In a small bowl, combine the remaining ingredients and stir well to combine.  Spread half of the glaze on the fish.  Bake for 15-18 minutes, depending on the thickness of the fish, or until it is done to your preference.  To prevent the glaze from burning on the bottom of the pan, during the last few minutes of baking, add 1 to 2 tablespoons of water, or more as needed, to the pan.  Garnish with wedges of lime and drizzle the remaining sauce on top.

Serves: 4

Source: slightly adapted from Sur la Table

Shrimp Fried Rice

Shrimp Fried Rice


I love ordering fried rice at Chinese restaurants, but until last weekend, I hadn’t made it since my senior year of college (5 years ago)!  I have no idea why I waited so long to make it again.  This recipe was delicious.  The soy sauce, garlic, ginger, rice wine vinegar, and peanut oil made the dish really flavorful.

What’s nice about fried rice is that it’s a very versatile dish.  You can add whatever vegetables and meat you like to it, or you can just keep it vegetarian.  You can use white rice, or brown rice.  It can be a main course or a side dish, and the best part is that it’s super easy to make.

I cooked this in a wok, but if you don’t have one you can just use a frying pan.  If you like to cook Chinese food, I highly recommend getting a wok for your kitchen.  It’s great for cooking stir fried dishes, and the deep rounded sides hold a lot more ingredients than a regular frying pan.  Enjoy!

Shrimp Fried Rice

Ingredients

  • 1 pound large shrimp, peeled & deveined
  • 2 cups cooked white or brown rice
  • 4 eggs, lightly beaten
  • 3 teaspoons canola oil
  • 8 oz sliced mushrooms
  • 1 cup frozen peas, thawed
  • 1 cup diced carrots
  • 1 lb asparagus spears, trimmed and cut into ½ -inch pieces
  • 1 medium red bell pepper, chopped
  • 1 cup sugar snap peas
  • 4 scallions, cut into 1-inch pieces
  • 3 clove garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds

Directions

  1. Heat 1 teaspoon canola oil in the pan over medium-high.  Add shrimp and cook until done, a couple minutes.  Remove the shrimp from the pan and set aside.  Chop each shrimp in half, and then season the shrimp with salt & pepper.
  2. Add remaining 2 teaspoons canola oil to the pan.  Then add the mushrooms and cook for two minutes.  Add asparagus, bell pepper, and carrots, and cook, stirring, until the vegetables are just tender, approximately 2 minutes.  Then add the scallions, garlic and ginger to the pan and cook, stirring, until fragrant, 1-2 minutes.
  3. Scoot all the veggies to one side of your pan and add the eggs.  Cook and scramble for about 1 minute.  Then mix into the vegetables.
  4. Add the cooked rice, soy sauce, vinegar, sugar snap peas, and frozen peas to the pan.  Cook until the liquid is absorbed, 1-2 minutes. Remove from the heat.  Stir in the cooked shrimp and sesame oil, and sprinkle with the toasted sesame seeds.

Serves: 6

Source: Adapted from Meet Me in the Kitchen Blog; Originally from Eating Well

Jambalaya with Shrimp and Andouille Sausage

Whenever I am in the mood for a spicy and flavorful dinner, I make jambalaya.  I have been making this Cooking Light recipe for years, and it’s no surprise that it has a 5 star rating on www.cookinglight.com, because it really is that good!  It’s full of shrimp, spicy andouille sausage, peppers, onions, and garlic, all of which give it tons of flavor.  The recipe calls for half a teaspoon of hot pepper sauce, but I usually omit it to cut back on the spiciness.  I think the andouille sausage provides plenty of spice, but if you like really spicy food, you should definitely add the hot pepper sauce.  And like some of my other favorite Cooking Light recipes (such as this, this, this or this one), it is pretty healthy — each (1.5 cup) serving has only 426 calories!  I hope you enjoy!

Recipe from: Cooking Light Magazine , April 2005 issue

(print recipe)

Ingredients

  • 1  tablespoon  olive oil
  • 1  cup  chopped onion
  • 1  cup  chopped red bell pepper
  • 1  tablespoon  minced garlic
  • 6  ounces  andouille sausage, sliced
  • 1  cup  uncooked long-grain white rice
  • 1  teaspoon  paprika
  • 1  teaspoon  freshly ground black pepper
  • 1  teaspoon  dried oregano
  • ½  teaspoon  onion powder
  • ½ teaspoon  dried thyme
  • ¼  teaspoon  garlic salt
  • 1  bay leaf
  • 2  cups  fat-free, less-sodium chicken broth
  • ¾  cup  water
  • 1  tablespoon  tomato paste
  • ½  teaspoon  hot pepper sauce, optional
  • 1  (14.5-ounce) can no salt-added diced tomatoes, undrained
  • ½  pound  peeled and deveined medium shrimp
  • 2  tablespoons  chopped fresh parsley

Directions

  1. Heat olive oil in a large Dutch oven over medium-high heat.  Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
  2. Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.  Add broth, water, tomato paste, hot pepper sauce (if using), and diced tomatoes; bring to a boil.  Cover, reduce heat, and simmer 20 minutes.  Add shrimp; cook 5 minutes.  Let stand 5 minutes.  Discard bay leaf.  Stir in parsley.

Yield: 4 (1.5 cup) servings

Before you start cooking the jambalaya, it’s very helpful to measure out all of the spices and combine them in a small prep bowl. That way, when it’s time to add the spices to the pot, you can just throw them all in at once.

I also recommend preparing all of the ingredients before you start cooking. First, gather all of the pantry items (chicken broth, tomato paste, diced tomatoes). Then chop the onion, bell pepper, garlic, parsley, and sausage. After that, measure the correct amount of rice. (You can prep and peel the shrimp while the jambalaya is simmering).


Shrimp Scampi with Linguini

Shrimp Scampi with Linguini


This is one of my favorite recipes.  I first made it during my senior year of college and have made it dozens of times since then.  I found the recipe after watching Tyler Florence make it on the Food Network channel on TV.  It is a simple shrimp and pasta dish, but it looks and tastes like it came from a nice restaurant.  It only requires a few ingredients, and it’s super easy to make.  In the time it takes to boil the water and cook the pasta, it is practically ready!  I like to purchase shrimp that is already deveined and peeled (usually it still has the tail on though).  Most of the time I buy frozen shrimp (Costco is a good place to purchase it) and then all you have to do is stick it in a bowl of water to thaw, pinch the tails off, and the shrimp is ready to be cooked.  This recipe is really good served alongside some garlic bread and steamed vegetables.  I hope you like this recipe as much as Eric and I do!!

Recipe from: Tyler Florence, The Food Network

Shrimp Scampi with Linguini

(print recipe)

Ingredients

  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine
  • Juice of 1 lemon
  • ¼ cup finely chopped parsley leaves

Directions

  1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Cook the pasta according to the package directions. Drain the pasta.
  2. Meanwhile, in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
  3. Season the shrimp with salt and pepper; then add them to the pan and cook until they have turned pink, about 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
  4. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a little bit more olive oil and serve immediately.

Serves: 4-6


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