Marinated Pan-Fried Salmon

Marinated Pan-Fried Salmon

source Jenn Cuisine

Ingredients:

• 1/4 cup tamari soy sauce
• 1/4 cup sweet chile sauce
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons minced chives
• 2 salmon fillets
• 2 tablespoons canola oil (I used extra virgin olive oil)

Directions:

In a bowl whisk together the marinade ingredients, then pour into a sealable plastic bag. Add salmon fillets to bag. Squeeze out all air and seal the bag. Push the marinade around to cover both fillets.

Let marinate for 20 minutes.

Heat skillet on medium-high heat. Add vegetable oil to pan. Cook fillets a couple of minutes on each side, until done to your satisfaction. (I like mine cooked all the way through, some like a little pink in the middle). The marinade will caramelize will cooking.

Serve on top of a bed of lettuce, or accompany with your favorite veggies.

Salmon Pesto Pasta

Salmon Pesto Pasta

source The Way the Cookie Crumbles

• 8 ounces pasta (I used penne)
• 12 ounces salmon
• salt and pepper
• 1 teaspoon grated lemon zest
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 5 ounces evaporated milk
• 1/2 cup pesto (recipe below)
• grated Parmesan, for serving

1. Bring a large pot of water to boil. When water is boiling, add a teaspoon of salt and the pasta; stir to separate. Cook pasta until al dente; drain. Pour evaporated milk into empty pot and simmer over medium-high heat until reduced to 1/4 cup. Add cooked pasta to pot and stir to combine.
2. Adjust oven rack to upper-middle position and heat broiler. Line a baking sheet or pan with aluminum foil. Season skinless side of salmon liberally with salt and pepper, sprinkle with zest, then rub with olive oil. Broil until salmon is no longer translucent and if firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use fork to flake into bite-sized pieces. Skin will stick to foil and can be discarded.
3. Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in pesto. Top with Parmesan cheese.

Pesto

For my recipe I used prepared pesto. However, if you want to make your own the recipe is below.

Makes 1/2 cup

• 1/4 cup pine nuts toasted
• 5 medium cloves garlic, unpeeled
• 2 cups packed fresh basil leaves, rinsed thoroughly
• 2 tablespoons fresh parsley leaves, Italian (optional)
• 1/4 cup extra-virgin olive oil
• pinch of salt
• 1/4 cup (1/2 ounce) finely grated Parmesan cheese

1. Toast pine nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to bowl of food processor fitted with steel blade.
2. Add the unpeeled garlic to empty skillet and toast until fragrant, shaking the pan occasionally, and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and add to food processor bowl.
3. Place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.
4. Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down with flexible spatula.
5. Transfer mixture to small bowl, stir in cheese and adjust salt. (Can be covered with a sheet of plastic wrap and placed directly over the surface or filmed with oil and refrigerated up to 5 days.)

Notes: I used a pound of salmon. We really like salmon, so the more the better. As mentioned above, I used prepared pesto. Oh, and I always add more cheese than the recipe says. I just can't get enough of it.

Tilapia with Basil & Tomato

This recipe is easy, yummy and healthy. If I can handle preparing this, anyone can :)

Ingredients:

4 (4 ounce) fillets tilapia
salt & pepper to taste
3 cloves garlic, pressed
4 tablespoons butter *(or substitute olive oil)
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

Directions:
1. Pre-heat oven to 425
2. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish (I usually drizzle olive oil to lightly coat it instead of the butter for a healthier option), and sprinkle garlic, basil and tomato. Pour wine over everything. Fold the foil up around the fish, and seal into a packet. Place the packet on a cookie sheet for ease in transportation to and from the oven.
3. Place foil packet in the oven and bake for 20 minutes. Open the packet carefully so as not to get burned from the steam.

Other variations I've tried that have been good: adding a splash of lemon juice to the fish packet before baking and then afterward sprinkling the fish with feta cheese before serving. You can also grill the fish in the foil packet on a grill pre-heated for medium-high heat, but in my experience, it comes out better when baked.

Citrus Garlic Shrimp Pasta

This is my favorite pasta recipe. Its a great meal when you are looking for a pasta dish that doesn't feel to "heavy."

Citrus Garlic Shrimp Pasta

1 pound linguine
1/2 cup olive oil
1/2 cup orange juice*
1/3 cup lemon juice*
3-4 garlic cloves, peeled
5 teaspoons grated lemon peel*
4 teaspoons grated orange peel*
1 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese
Fresh parsley, scallions, or chives to garnish
*I use 2 lemons and 2 oranges which is about the right amount for the zest and juice needed

Cook linguine according to package directions. Meanwhile in a food processor combine the next 8 ingredients; cover and process until well blended.

Pour this mixture into a large skillet; heat through. Add shrimp. Cook or 5 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture. Sprinkle with Parmesan cheese and garnish if desired.