(from Jessica's blog)
An easy and quick meal! Tastes very fresh and light - even if you don't have fresh or frozen veggies on hand, the salmon & noodles make a great dish on their own.
2-3 Salmon Fillets (salt and peppered)
3 cups of dry whole-wheat pasta or multi-grain (I like angel hair pasta)
2-3 cups of cup up Broccoli
1 Tablespoon butter
1/2 cup low-sodium Vegie broth
1 lemon, juiced and zested
2 Tablespoons corn starch, mixed with 1/4 cup of the Vegie Broth
2 garlic cloves, minced
Parmesan cheese (optional)
Broil or Grill Salmon for about 8 minutes or until done.
Cook pasta according to package directions. When pasta is almost done add broccoli and cook another 2-3 minutes.
Whisk together melted butter, broth, lemon zest and juice, and garlic in a saucepan. When slightly boiling add the cornstarch mixture. Cook until thick. If it gets too thick, just add more broth (or milk) until desired consistency.
Toss the sauce with the drained pasta and broccoli. Serve pasta and add salmon to the side or on top. I also like to add some Parmesan Cheese on top of all.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Tuesday, March 24, 2009
Monday, February 9, 2009
Citrus Baked Halibut
(Better Homes and Gardens)
1 pound fresh or frozen halibut steaks, ¾ inch thick
1 Tablespoon butter or olive oil (try cutting the butter/oil down to 1 tsp)
⅓ cup finely chopped onion (1 small)
1 clove garlic, minced
2 Tablespoon snipped fresh parsley
2 teaspoon finely shredded orange peal
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup orange juice
1 Tablespoon lemon juice
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Arrange in a 2-quart square baking dish.
In a small saucepan melt butter or heat oil; add onion and garlic. Cook till tender; remove from heat. Stir in parsley, orange peel, salt and pepper; spoon over fish. Sprinkle orange and lemon juices over fish. Bake covered, in a 400˚ oven for 15 to 20 minutes or until fish flakes easily with a fork. Spoon pan juices over fish. Makes 4 servings.
1 pound fresh or frozen halibut steaks, ¾ inch thick
1 Tablespoon butter or olive oil (try cutting the butter/oil down to 1 tsp)
⅓ cup finely chopped onion (1 small)
1 clove garlic, minced
2 Tablespoon snipped fresh parsley
2 teaspoon finely shredded orange peal
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup orange juice
1 Tablespoon lemon juice
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Arrange in a 2-quart square baking dish.
In a small saucepan melt butter or heat oil; add onion and garlic. Cook till tender; remove from heat. Stir in parsley, orange peel, salt and pepper; spoon over fish. Sprinkle orange and lemon juices over fish. Bake covered, in a 400˚ oven for 15 to 20 minutes or until fish flakes easily with a fork. Spoon pan juices over fish. Makes 4 servings.
Gourmet Tuna Salad
(AnnDee N.)
3 cans of tuna fish
2 celery stalks
Handful of dill pickles, chopped
1 (19 ounce) can cannelinni beans (white kidney)
Fresh tomatoes (or sun dried tomatoes)
Mayonnaise (or a healthier veganaise spread)
handful of broccoli
2 carrots
1 red pepper
mustard (optional)
whole wheat bread or tortillas
Mix tuna and a little mayonnaise together. Add all of the chopped vegetables and beans. May add more mayonnaise for a creamier salad. Serve on whole wheat bread or tortillas. May broil in the oven or eat cold. Spread mustard on for more spice.
3 cans of tuna fish
2 celery stalks
Handful of dill pickles, chopped
1 (19 ounce) can cannelinni beans (white kidney)
Fresh tomatoes (or sun dried tomatoes)
Mayonnaise (or a healthier veganaise spread)
handful of broccoli
2 carrots
1 red pepper
mustard (optional)
whole wheat bread or tortillas
Mix tuna and a little mayonnaise together. Add all of the chopped vegetables and beans. May add more mayonnaise for a creamier salad. Serve on whole wheat bread or tortillas. May broil in the oven or eat cold. Spread mustard on for more spice.
Sunday, February 8, 2009
Shrimp Creole
1 Tablespoon Olive oil
1 small onion
1 clove garlic, sliced
1 green bell pepper, chopped (optional)
Oregano
Parsley
Basil
Salt
Pepper
2-3 bay leaves
Tabasco Sauce
1 can whole tomatoes (processed in blender), 24 ounces
1 can tomato paste, 6 ounces
1 pound shrimp (peeled & de-veined)
Brown Rice
Sauté onion, garlic, & bell pepper in olive oil; add spices (dash of each ) and cook 5 to 10 minutes, until softened. Next add tomatoes and tomato paste, mix well. Simmer slowly for 45 minutes with lid on, stirring occasionally. Then add shrimp and simmer with cover on 10 minutes, or until shrimp is pink. Remove bay leaves and serve over rice. May add more Tabasco for spice.
1 small onion
1 clove garlic, sliced
1 green bell pepper, chopped (optional)
Oregano
Parsley
Basil
Salt
Pepper
2-3 bay leaves
Tabasco Sauce
1 can whole tomatoes (processed in blender), 24 ounces
1 can tomato paste, 6 ounces
1 pound shrimp (peeled & de-veined)
Brown Rice
Sauté onion, garlic, & bell pepper in olive oil; add spices (dash of each ) and cook 5 to 10 minutes, until softened. Next add tomatoes and tomato paste, mix well. Simmer slowly for 45 minutes with lid on, stirring occasionally. Then add shrimp and simmer with cover on 10 minutes, or until shrimp is pink. Remove bay leaves and serve over rice. May add more Tabasco for spice.
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