Salmon and Veggies

 

Salmon is a favorite at our home.  It is easy to make and loaded with omega 3’s.

For an easy, flavorful baked salmon mix together butter, thyme, honey and salt and pepper. Spread onto 1-1/2 pounds of salmon. Bake in a 450 degree oven for 20 minutes.

Vegetables are always a good side dish.  For this meal I made stir fried vegetables with carrots, red peppers and snap peas.

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Salmon and Stir Fried Vegetables
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1-1/2 pounds salmon
  • 1 tablespoon Butter melted
  • 1/3 teaspoon dried thyme
  • 1-1/2 teaspoon honey
  • 1 medium carrot sliced or shredded
  • 1/2 pound snap peas sliced
  • 1 medium red pepper sliced
  • 1/2 teaspoon salt and pepper
  • 2 tablespoons dry sherry
  • 1 tablespoon chicken broth
  • 1 tablespoon soy sauce
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1-1/2 pounds salmon
  • 1 tablespoon Butter melted
  • 1/3 teaspoon dried thyme
  • 1-1/2 teaspoon honey
  • 1 medium carrot sliced or shredded
  • 1/2 pound snap peas sliced
  • 1 medium red pepper sliced
  • 1/2 teaspoon salt and pepper
  • 2 tablespoons dry sherry
  • 1 tablespoon chicken broth
  • 1 tablespoon soy sauce
Instructions
  1. Heat the oven to 450 degrees. Place salmon on a roasting pan.
  2. Mix together melted butter, thyme, honey, salt and pepper. Spread onto top of salmon. Place in the heated oven and cook for 20 minutes.
  3. In the meantime prepare the vegetables for stir frying. Wash and peel the carrot. Cut into slices or use a julienne peeler to make ribbons or thin peels.
  4. Wash and slice the pepper into thin slices. Wash the snap peas and cut into half or thirds.
  5. In a small prep bowl mix together 2 Tablespoons dry sherry, 1 Tablespoon chicken broth and 1 Tablespoon soy sauce.
  6. Chop 1 garlic clove and place in a small prep bowl. Set aside 2 tablespoons of canola oil.
  7. Place your wok or skillet onto a burner and heat until water sizzles when placed in the pan. Add the oil and garlic. Stir fry for 20 seconds. Add the snap peas, red peppers and carrots. Stir fry for 1 minute. Add the sherry/ soy sauce mixture around the sides of the pan and stir fry. Add salt and pepper. Remove from heat and place in a serving bowl.
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Mediterranean Herb Fish

Mediterranean Herb Fish

Another great recipe for fish Fridays.  Good recipe to use with white fish, such as  tilapia, cod or flounder.  This recipe is from a McCormick spice recipe that I got at the grocery store years ago.

 

Print Recipe
Mediterranean Herb fish
Delicious white fish with mediterranean vegetables.
Cuisine Friday Fish
Prep Time 30 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
  • 6 filets tilapia or flounder filets Any white fish is good with this.
  • 1/2 teaspoon salt
  • 1 teaspoon garlic minced
  • 1 teaspoon marjoram leaves
  • 3/4 teaspoon ground mustard
  • 3/4 teaspoon basil leaves
  • 3/4 teaspoon oregano leaves
  • 1/2 teaspoon black pepper to taste
  • 1/3 cup ` Butter melted (may also use olive oil)
  • 1-1 1/2 cups fresh spinach leaves washed and chopped
  • 3/4 cup panko bread crumbs
  • 1/3 cup red bell pepper, finely chopped
  • 3 Tablespoons Parmesan cheese shredded
Cuisine Friday Fish
Prep Time 30 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
  • 6 filets tilapia or flounder filets Any white fish is good with this.
  • 1/2 teaspoon salt
  • 1 teaspoon garlic minced
  • 1 teaspoon marjoram leaves
  • 3/4 teaspoon ground mustard
  • 3/4 teaspoon basil leaves
  • 3/4 teaspoon oregano leaves
  • 1/2 teaspoon black pepper to taste
  • 1/3 cup ` Butter melted (may also use olive oil)
  • 1-1 1/2 cups fresh spinach leaves washed and chopped
  • 3/4 cup panko bread crumbs
  • 1/3 cup red bell pepper, finely chopped
  • 3 Tablespoons Parmesan cheese shredded
Instructions
  1. Place fish on foil lined baking pan. Mix melted butter and spices in a medium bowl. Brush fish with 1 Tablespoon of seasoned butter.
  2. Wash and chop spinach. Dry between towels or in a salad spinner. Mix together panko bread crumbs, bell pepper, and Parmesan cheese with remaining seasoned butter. Divide mixture evenly among fish fillets, pressing lightly so mixture adheres to top of fish.
  3. Bake in preheated 400 degree oven for 15 minutes or until fish flakes easily with a fork.
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Friday fish tacos

Friday fish tacos

Quick and easy Friday fish tacos.

Thaw fish in refrigerator, if frozen. slice into several pieces.

In a small bowl, combine the egg, beer, flour, cornstarch, baking powder, basil, cumin, dill, cayenne pepper and salt. 

Heat a 12-inch skillet  on med-high heat. Place 1/2 – 3/4 cup of canola oil in heated skillet. Once heated dip the fish slices into the batter letting excess batter drip for a few seconds into the bowl. Place a few of the fish slices into the hot oil so they don’t touch.  Lightly brown.

Turn the fish slices over and lightly brown on the other side. Place cooked fish on a paper towel to absorb oil. Continue with the rest of the slices.

Remove the skin and pit from the avocado. Place the flat half of the avocado on the cutting board and cut into thin slices.

Combine the red cabbage, jalapeno, cilantro, lime juice, mayonnaise, salt and pepper. Mix well.

Place a warm flour taco shell on a plate. Place 2 pieces of fish on top. Place red cabbage and avocado on top of fish.

 

Print Recipe
Fish tacos
Great recipe for lent or fish fridays. Easy to make and put together.
Course Main Dish
Cuisine Friday Fish
Prep Time 30 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
  • 1 pound white fish such as cod, tilapia or flounder
  • 2 Tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dill
  • 1/4-1 teaspoon cayenne to taste
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup beer
  • 1 fresh lime
  • 2 tablespoons mayonnaise
  • 1 jalenpo take out the seeds if you do not wish to add extra heat.
  • 1 tablespoon cilantro roughly chopped
  • 2 cups red cabbage shredded
  • 8 flour tortillas
  • 1 avacado sliced thin
Course Main Dish
Cuisine Friday Fish
Prep Time 30 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
  • 1 pound white fish such as cod, tilapia or flounder
  • 2 Tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dill
  • 1/4-1 teaspoon cayenne to taste
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup beer
  • 1 fresh lime
  • 2 tablespoons mayonnaise
  • 1 jalenpo take out the seeds if you do not wish to add extra heat.
  • 1 tablespoon cilantro roughly chopped
  • 2 cups red cabbage shredded
  • 8 flour tortillas
  • 1 avacado sliced thin
Instructions
  1. In a small bowl combine the cornstarch, baking powder, salt, basil,cumin, dill, cayenne pepper, egg, flour and beer. Mix well.
  2. Thaw the fish in the refrigerator if it has been frozen. Slice the fish into chunks. Dip each piece into the batter and let drip over the bowl for a few seconds.
  3. Heat a 12-inch skillet over medium high heat. Place 1/2 to 3/4 cup of canola oil into the skillet. When heated place several pieces into the skillet so that they don't touch. When lightly browned turn over and brown other side. Remove from skillet and place on paper towels to absorb extra oil. Cook the other fish pieces in the same way.
  4. In the meantime, slice the jalenpo in half. Remove the seeds if you do not want to add extra heat. Slice into thin pieces and chop.
  5. Wash fresh cilantro and dry. Roughly chop cilantro.
  6. Remove the skin and pit from the avocado. Place the flat side of the avocado on the cutting board. Slice into thin slices.
  7. In a small bowl combine 2 cups of shredded cabbage, juice of 1 lime, chopped jalapeno, mayonaise and cilantro. Salt and pepper. Mix together.
  8. Place a warmed tortilla shell on a plate. Place 1-2 pieces of fish on top of the tortilla shell. With a fork you can shred the fish or leave it whole. Place 1/2 cup of red cabbage mixture and one to two slices of avocado on top of the fish.
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