Panko Crusted Salmon Recipe

Since I received a cast iron skillet for Christmas, I've been on the search for ways to utilize it. (It's a shame I've never cooked with one before.) This salmon was the first recipe I tried and it was spectacular. The bottom (skin-side) gets seared on the stove and crisp in the oven. The panko coating is crunchy and fresh and flavorful (thanks to a little lemon and parsley). And the salmon in the middle practically melts in your mouth. Perfection.

Panko Crusted Salmon

INGREDIENTS
2/3 cup panko (Japanese dried breadcrumbs)
2 Tbsp. fresh parsley, minced
1 tsp. lemon zest
kosher salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
4 (6-8 oz.) salmon fillets, skin on
2 Tbsp. Dijon mustard
2 Tbsp. canola oil
lemon wedges, for serving

DIRECTIONS
1. Preheat oven to 425 F.

2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

3. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

3. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

4. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Serves 4.

(Adapted from Food Network)

Shrimp Fajtas

I already had a shrimp fajita recipe in my archives. But it has been replaced. There was nothing wrong with it- it was an excellent recipe. But this one is even better. I've made it twice now in the last few weeks. I served it to my parents this weekend when they came to visit and they too thought it was fantastic. And it's easily adaptable (and just as tasty) if you're eating dairy-free: just forego the sour cream.

Shrimp Fajitas

INGREDIENTS
1 1/2 lbs. shrimp, peeled and deveined
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. light brown sugar
1/4 tsp. dried oregano
2 cloves garlic, minced
2 Tbsp. extra virgin olive oil + extra for sautéing
1 large white onion, sliced into thin wedges
2-3 bell peppers (I used yellow, red, and green), seeded and sliced into thin strips

for serving:
warmed flour tortillas
guacamole or avocado
salsa or pico de gallo
sour cream
cilantro, chopped
lime wedges

DIRECTIONS
1. In a small bowl combine the spices and brown sugar. Set aside 1 Tbsp. of the spice mixture for later. Add the shrimp, garlic, and olive oil and toss to coat.

2. Heat a drizzle of olive oil in a large saute pan over medium-high heat. Add the onion and cook until starting to soften and brown, about 4 minutes. Add the peppers and continue to saute for 3 minutes. Stir in the remaining spice mixture and continue to cook until the onions and peppers are tender, another couple minutes. Transfer to a bowl or plate. Return the skillet to medium-high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, about 3-4 minutes. Add the vegetables; toss to combine and reheat. Serve with warm flour tortillas and the other optional toppings.

Serves 4.

(Adapted from Fine Cooking)

Blackened Salmon Tacos with Roasted Corn Salsa and Cilantro-Lime Aioli

There are a two dishes I never tire of trying new variations on: pizza and tacos. Pizza is a given. I've never met anyone not enamored by it. And the taco obsession probably stems from my love of Mexican (Tex-mex, Southwestern, whatever you want to call it...) food. It takes the right moment for me to crave a plate of curry or bowl of noodles, but for a burrito, enchilada, or taco- I'm always in the mood. Hence the large collection of tacos around here. They probably deserve an index category of their own. Or a shrine in my kitchen cupboard.

Fish tacos are my favorite of them all. I've made them with tilapia, cod, and mahi, but never salmon. Until now. Whole Foods had an incredible deal on fresh salmon last week and once I spotted it I knew what I would be making for dinner. I found this recipe on Foodess and followed it pretty closely- except I chose to broil the salmon instead of pan-frying it. Since I was already using the broiler to roast the salsa, I was saving myself some time (and calories). I even made homemade tortillas (recipe forthcoming) to stuff all the fantastic fillings in- the flaky salmon, the charred tomato-corn salsa, the avocado, radish, and cilantro-lime sauce. Yum.

Blackened Salmon Tacos with Roasted Corn Salsa and Cilantro-Lime Aioli

INGREDIENTS
12 oz. salmon, skin removed
blackening seasoning (I used half of this recipe)
corn or whole wheat flour tortillas, warmed
avocado, thinly sliced
radish, diced
fresh cilantro, chopped for garnish

Charred Corn Salsa:
1 ear fresh corn, kernels sliced off
2 Roma tomatoes, seeded and diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced (or more if you want it hot)
1 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

Cilantro-Lime Aioli:
2 Tbsp. mayonnaise (or substitute sour cream or Mexican crema)
1 Tbsp. freshly squeeze lime juice
1 Tbsp. fresh cilantro, minced

DIRECTIONS
1. Preheat oven broiler. Line two baking sheets with aluminum foil and lightly grease with cooking spray.

2. To make the salsa, toss the corn, tomatoes, onion, and jalapeno with the olive oil and spread in a single layer on one of the prepared baking sheets. Season with kosher salt and freshly ground black pepper. Broil 10-15 minutes, turning occasionally, until slightly charred. Keep warm until ready to serve.

3. Meanwhile, to prepare the aioli, whisk to combine the mayonnaise, lime juice, and cilantro.

4. Rub the blackening seasoning over both sides of the salmon. Place on the second prepared baking sheet and broil until the fish flakes easily with a fork. Serve in warm tortillas topped with charred corn salsa, cilantro-lime aioli, avocado, radish, and cilantro.

Serves 2.

(Adapted from Foodess)

Baja Fish Tacos

This isn't the first fish taco I've ever made, but it just might be my favorite! I've been determined to find a very traditional fish taco recipe (no frills or unusual ingredients) that really wowed me. And there were several attempts. What I learned in the end is that basic is better. I'm not discounting any of the previous recipes I've posted with their rubs and relishes and fruits salsas. They're all awesome. But something about this simple preparation really hits the spot. These grilled tilapia tacos are light and healthy and comforting. (Is that weird that fish tacos are one of my top comfort foods? Love 'em!)

I chose tilapia because it's mild, easy to find, and inexpensive. But you could use any flakey white fish (snapper, cod, mahi, etc.). The quick slaw adds a burst of lime and bit of crunch- great contrast to the tender fish and creamy avocado. And as far as the salsa goes, I usually make my own pico de gallo. (It's a snap if you throw everything in the food processor.) But this week I was lazy and bought a little tub of salsa fresca on my shopping trip. Whatever you do, make sure the salsa's fresh!

Baja Fish Tacos

INGREDIENTS
1 lb. tilapia

1 lime, juiced

1 Tbsp. canola oil

2 cloves garlic, minced

1/2 tsp. chili powder

1/2 tsp. cumin

kosher salt and freshly ground black pepper

Slaw:

2 cups green cabbage, shredded

2 cups red cabbage, shredded

1/2 red onion, thinly sliced
1/4 cup fresh cilantro, roughly chopped

1 lime, juiced

1 Tbsp. canola oil

kosher salt and freshly ground black pepper, to taste

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a  minute on each side)

avocado, thinly sliced

fresh salsa/pico de gallo

sour cream

fresh cilantro, chopped for garnish

lime wedges, for serving

DIRECTIONS
1. Place the fish in a shallow dish and pour the lime juice over it. Add the garlic, cumin, chili powder, and canola oil. Season with salt and pepper and turn the fish in the marinade to evenly coat. Set aside to let marinate 15 minutes.

2. Meanwhile, prepare the slaw by combining the cabbage, onion, and cilantro in a large bowl. Squeeze a lime over top and drizzle with the canola oil. Toss to coat. Season to taste with salt and freshly ground black pepper.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill fish, flipping halfway through, until it flakes easily with a fork. Serve fish in tortillas with slaw, avocado, salsa, and sour cream. Garnish with fresh cilantro and serve with lime wedges.

Serves 4.

(Adapted from CHOW)

Cavatappi with Pesto, Shrimp, and Asparagus

I realize that I'm a little late with the asparagus. Its season peaked a few months ago. But since we live in the supermarket age where produce can be grown just about anywhere in the world and shipped to your dinner table, I can get away with this. I did try this recipe back in the spring using gnocchi (small potato dumplings, like these) instead of cavatappi. But I decided to tweak the recipe a bit and remake it in the future. Gnocchi is still a great option. (And I probably would have stuck with it, but Dustin prefers plain old pasta.) I threw in the cherry tomatoes as an ode to summer, knowing they would add a beautiful punch of color to the dish (and juicy bursts of flavor). I don't bother cooking the tomatoes, but rather stirring them in after removing the pasta from the heat. While the steam will still soften them, I think they're best as fresh as possible.

Cavatappi with Pesto, Shrimp, and Asparagus

INGREDIENTS
12 oz. whole wheat cavatappi
1 Tbsp. extra virgin olive oil
1 lb. asparagus, ends trimmed and cut into 1-inch pieces
pinch crushed red pepper flakes
1 lb. raw shrimp, shelled and deveined
1 pint cherry or grape tomatoes, halved
salt and freshly ground black pepper, to taste
Parmigiano Reggiano, freshly grated for serving

Basil Pesto:
1 packed cup fresh basil
1/3 cup pine nuts (pistachios can also be used)
1 clove garlic
1/4 cup Parmigiano Reggiano, freshly grated for serving
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the pesto, combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until well combined. With the motor running, slowly stream in the olive oil. Season to taste with salt and freshly ground black pepper.

2. Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente. Drain pasta (reserving about 1 cup of cooking water) and set aside.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the asparagus and a pinch of red pepper flakes and saute until tender-crisp. Add the shrimp and saute until just cooked through (they will curl and turn opaque).

4. Toss shrimp and asparagus with the cooked pasta, pesto, and tomatoes, thinning with some of the reserved cooking water as necessary. Season to taste with salt and freshly ground black peper. Serve with freshly grated Parmesan.

Serves 4.

(Adapted from Cooking Light)

Spicy Shrimp Fettucine

This meal started with a box of fresh whole wheat fettucine from a Richmond pasta shop. (I haven't got the time- or gadgets- to be making fresh pasta of my own. Someday I hope to.) Purchasing the pasta was easy. The hard part- finding a recipe worthy of it. Fresh shrimp happened to be on sale this week at Whole Foods and that led me here. To fettucine with a spicy tomato sauce and big juicy shrimp. Finished with julienned basil and freshly grated Parmesan. To a fabulous restaurant-quality dinner in a hurry.

I have a habit of taking Cooking Light recipes and making them slightly heavier. I don't mess around with low-fat this or light that (a.k.a. more additives and less flavor). I use the real deal. I tend be generous with the cheese. That kind of thing. Not that this dish isn't good for you. It still is. It just tastes like it shouldn't be.

Spicy Shrimp Fettucine

INGREDIENTS
1 lb. whole wheat fettucine
2 Tbsp. extra virgin olive oil
8 cloves garlic, minced
1/2- 1 tsp. crushed red pepper flakes (I used 1/2 tsp. and it was mildly spicy)
1 1/2 lbs. raw shrimp, peeled and deveined
28 oz. can crushed tomatoes (I used crushed tomatoes with basil)
1/4 cup sour cream
2 Tbsp. tomato paste
2 tsp. dried basil (because I used canned tomatoes with basil and fresh basil for serving, I omitted)
kosher salt and freshly ground black pepper, to taste
freshly grated Parmesan cheese, for serving
fresh basil, julienned for serving

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook pasta until al dente and drain (reserving a little of the cooking water).

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and saute 1 minute. Add shrimp, season with salt and pepper, and cook 1 minute. Stir in the crushed tomatoes, sour cream, tomato paste, and dried basil (if using). Bring to a boil; reduce heat; simmer 5 minutes until the shrimp are cooked through (they turn opaque and curl). Season with salt and pepper to taste.

3. Add the cooked pasta and toss to coat. Thin the sauce with some of the pasta cooking water, if desired. Stir in a handful of Parmesan and fresh basil. Serve with extra Parmesan and fresh basil for topping.

Serves 6.

(Adapted from Cooking Light)

Rosemary and Garlic Roasted Salmon

It's hard to come home after a carefree week of sand and warmth. Hard to get back to a daily routine and not wish you were still sitting lazily on the beach or strolling the streets of charming Savannah. The one thing I look forward to after being away is coming back to my kitchen. As much as I enjoy eating out and trying new local cuisines, I always miss cooking. So when I'm desperately missing the South Carolina shores, I try to focus on the benefit of life being back to "normal" (normal for now anyway), which means Dustin and I and a home-cooked dinner.

Two reasons I love fish: super healthy and super quick to prep and cook. And that's the case with this recipe. I figure you can't have too many ways to prepare a good fillet of salmon. (A side note on salmon: if possible, choose wild Alaskan/Pacific salmon. For health and ecologic reasons Atlantic and other farm-raised salmon are not the best choice. You can visit this site to learn more.) All this salmon needed was a rosemary-garlic-olive oil rub to enhance it's flaky pink goodness. I rounded out the meal with roasted cauliflower florets and a dressed spinach salad.

Rosemary and Garlic Roasted Salmon

INGREDIENTS
2 6-oz. salmon fillets
1 tsp. extra virgin olive oil
1 tsp. fresh rosemary, chopped
1 large clove garlic, minced
salt and freshly ground black pepper

DIRECTIONS
1. Preheat oven to 425 F. Line a baking sheet with aluminum foil and lightly grease with cooking spray.

2. In a small bowl, combine the olive oil, rosemary, and garlic to form a paste.

3. Place salmon on the prepared baking sheet. Sprinkle with salt and pepper. Rub the garlic-herb mixture over the surface of the salmon fillets.

4. Roast in preheated oven for 8-10 minutes, until the fish flakes easily with a fork.

Serves 2.

(Adapted from Tasty Kitchen)

Baked Shrimp with Tomatoes and Feta over Orzo

Just before we escaped for spring break, I made this one last dinner. Talk about tasty, quick, and easy. And the leftovers were just as delicious. A simple tomato sauce is simmered for a short time on the stove before being tossed with shrimp and topped with feta. A few minutes in the oven and it's ready to scoop over al dente pasta. (I chose orzo because it's fun, but really any noodle would work.) I might have thrown the whole container of feta on top (when has extra cheese ever hurt?) and included an extra green onion or two (admitted onion-lover), but that's what's so wonderful about cooking your own dinner. It's yours. To embellish, ruin, or improve. Enjoy!

Baked Shrimp with Tomatoes and Feta over Orzo

INGREDIENTS
1 Tbsp. extra virgin olive oil
4 scallions, thinly sliced, whites and greens divided
2 cloves garlic
28 oz. can crushed tomatoes
1/4 tsp. crushed red pepper flakes
2 tsp. dried oregano (or 2 Tbsp. fresh, chopped)
salt and freshly ground black pepper, to taste
1 Tbsp. freshly squeezed lemon juice
1 lb. raw shrimp, peeled and deveined
1 cup feta, crumbled
8 oz. whole wheat orzo pasta

DIRECTIONS
1. Preheat oven to 400 F.

2. Heat olive oil in a large skillet over medium heat. Add scallion whites and garlic and cook several minutes, until tender. Add tomatoes and their juice, red pepper flakes, and oregano. Bring to a boil, reduce heat, and simmer 5 minutes. Season with salt and freshly ground black pepper, to taste. Remove from the heat and stir in the lemon juice and shrimp. Pour into a lightly greased 8x8 baking dish. Sprinkle with feta and scallion greens.

3. Meanwhile, bring a large pot of salted water to a boil. Cook orzo according to package directions.

4. Bake pasta in preheated oven for 10-15 minutes until the cheese browns and the shrimp turn opaque. Serve over prepared orzo.

Serves 4.

(Adapted from Epicurious)

Balsamic-Ginger Marinated Salmon

This is Dustin's favorite way to eat fish. That's what he told me when I made it (for the second time) recently. And I'd have to agree that it's pretty delicious. I'd be happy to devour a fillet of Wild Alaskan Salmon simply grilled with a dash of salt and pepper. But for those less-enthusiastic about fish, this recipe does the trick. If you opt to bake it, make sure to serve the salmon drizzled with any sweet and garlicky marinade left in the baking dish. Perhaps, over a bed of brown rice to soak up the flavor. Yum.

Balsamic-Ginger Marinated Salmon

INGREDIENTS
4 (6-oz.) salmon fillets
2 Tbsp. peanut oil
2 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
2 Tbsp. green onion, thinly sliced
1 tsp. honey
1 clove garlic, minced or grated
2 tsp. fresh ginger, minced or grated
1/4 tsp. crushed red pepper flakes
1/2 tsp. toasted sesame oil
pinch salt

DIRECTIONS
1. Whisk to combine peanut oil, soy sauce, vinegar, green onion, honey, garlic, ginger, crushed red pepper, sesame oil, and a pinch of salt. Place salmon fillets in a shallow baking dish and pour marinade over top. Cover and refrigerate 2-4 hours.

2. Preheat grill to medium-high heat or oven to 400 F. Grill or bake (12-15 minutes) until fish flakes easily with a fork. Serve over a bed of brown rice garnished with sliced green onion.

Serves 4.

(Adapted from All Recipes)

Grilled Chipotle Shrimp Tacos with Mango Avocado Salsa

All those Florida palm trees last week must have put me in the mood for something tropical. That, and the need to lighten things up in the midst of the calorie-laden holidays inspired these shrimp tacos. They're actually a revision on an old recipe I posted. The salsa is the same (you shouldn't mess with something perfect), but the shrimp have been improved. Instead of using minced chipotle in adobo sauce, I went with a spice rub featuring ground chipotle powder. So no marinating involved but still tons of spicy smoky flavor. The chipotle-crusted shrimp pack some heat, but the cool mango avocado salsa balances them out. (As long as you don't go overboard with the jalapeno.)

Grilled Chipotle Shrimp Tacos with Mango Avocado Salsa

INGREDIENTS
1 lb. raw shrimp, peeled and deveined
whole wheat flour or corn tortillas, warmed

Chipotle Spice Rub:
1 tsp. chipotle powder
1/2 tsp. garlic powder
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. Mexican oregano
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Mango Avocado Salsa:
1 mango, peeled, pitted, and diced
1 avocado, peeled, pitted, and diced
1/2 small red onion, diced
1 jalapeno, seeds and ribs removed and diced
1 lime, juiced
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the salsa, toss to combine mango, avocado, onion , jalapeno, lime juice and cilantro in a medium bowl. Season to taste with salt and pepper. Refrigerate until ready to use.

2. To make the spice rub, combine all spices in a small bowl. 

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Pat shrimp dry and sprinkle with spice rub on both sides. Lightly grease grill with olive oil or cooking spray. Grill shrimp until curled and opaque. Serve in warmed tortillas with avocado mango salsa.

Serves 2-4.

(Salsa adapted from All Recipes)

Chorizo, Shrimp, and Manchego Pizza

This is my Spanish pizza. A concoction I've been contemplating for a long time. I knew it had to have chorizo (a Spanish pork sausage flavored with smoked paprika) and manchego (Spanish sheep's milk cheese). When I came across this flatbread recipe in Food and Wine, I decided to add the shrimp and the sauce. And then I threw in some caramelized onions. Good call. It all worked so well. The sauce has a subtle sweetness to balance the heat of the chorizo. The bite-size shrimp can go on the pizza raw and will curl and cook under the high oven heat. And you can never go wrong with manchego.

What prompted me to finally make this recipe was the arrival of my friend Kristin. We were inseparable through our first few years of college (before both getting married) and it had been almost two years since I'd seen her (a tragedy). Spanish class is what brought us together. (And brought Dustin to me as well, but that's a story for another day.) As sophomores we applied to study abroad together in Spain, but due to a series of unfortunate events, Kristin had to make the trip without me. She spent the winter in Madrid (and Barcelona, and Rome, and...) and I'm still a little jealous.

So when she told me she was coming to Richmond, I knew I had to make her this pizza! No one would appreciate it more than Kristin. And so last night I did. We stuffed ourselves on pizza (and tossed green salad to offset the calories) and then baked the most scrumptious treat... pumpkin gingerbread whoopie pies! Those, I'm saving for later.

Chorizo, Shrimp, and Manchego Pizza

INGREDIENTS
1 recipe pizza dough
6 oz. Spanish chorizo, halved lengthwise and sliced
8 oz. raw shrimp, shelled and deveined and halved lengthwise
8 oz. manchego, grated
1 Tbsp. extra virgin olive oil
2 medium yellow onions, halved and thinly sliced
salt and freshly ground black pepper

Sauce:
14 oz. can diced or crushed tomatoes, drained and pureed
1 Tbsp. extra virgin olive oil
1 Tbsp. white wine vinegar
1 tsp. honey
1 tsp. fresh thyme, chopped
1 small shallot, minced
1 clove garlic, minced
2 Tbsp. fresh parsley, chopped (or 1 tsp. dried)
pinch crushed red pepper flakes
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. To caramelize the onions, preheat olive oil in a large skillet over medium heat. Add onions and stir to coat. Season with salt and pepper. Cook, stirring frequently, until the onions are soft and golden brown, about 25-30 minutes. Reduce the heat as you are cooking if they begin to burn.

3. To prepare the sauce, stir to combine drained and pureed tomatoes, olive oil, vinegar, honey, thyme, shallot, garlic, parsley, and crushed red pepper. Season to taste with salt and pepper.

4. Preheat oven and pizza stone to 450 F. Prepare crust according to recipe directions. Spread sauce in an even layer over prepared crust. Top with caramelized onions, sausage, shrimp, and manchego.

5. Bake in preheated oven on pizza stone for 10-12 minutes, until the shrimp is opaque, the cheese is bubbling, and the crust is puffed and golden brown. Remove from the oven and let sit several minutes before slicing.

Makes 1 large pizza.

(Adapted from Food and Wine)

Fish en Papillote

Don't be turned off by the fancy title of this dish. Yeah, it's French. But it simply means "Fish in Parchment". And preparing this petite bundle of fish couldn't be less fussy. You do need parchment paper. I keep it on hand for baking and pizza-making. All you do is place a fillet of white fish (I went with flounder) in the center of a parchment square and top it with with freshly sliced veggies, a few slices of lemon, two sprigs of fresh thyme, a pat or dab of butter, and  little white wine (or lemon juice). The hardest part is making sure your parchment is securely crimped. Otherwise the steam will escape and the veggies will be undercooked. Into the oven it goes to steam for 10-15 minutes. When it comes out the fish is flaky, the vegetables tender-crisp, and the juices pooled at the bottom of the packet are infused with lemon, garlic, and thyme. Forget plates and dive right into the parchment, or serve over a bed of brown rice to soak up the runoff. Easy and impressive.

Fish en Papillote

INGREDIENTS
1/2 red onion, halved and thinly sliced
1 zucchini, julienned
1 large carrot, julienned (I think I'll use a yellow squash next time)
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
4 4-6 oz. flounder, sole, or other white fish fillets
1 lemon, thinly sliced
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine (I used a squeeze of lemon juice instead)

DIRECTIONS
1. Preheat oven to 375 F.

2. In a large bowl toss onion, zucchini, and carrot with garlic and olive oil. Season with salt and pepper.

3. Place each fillet in the center of a large square of parchment paper and season with salt and pepper. Arrange the vegetables on top, dividing evenly among the fillets. Top each fillet with 2 slices of lemon, 2 sprigs of thyme, a pat of butter, and 1 Tbsp. white wine (or a squeeze of lemon juice). Fold the parchment paper over and secure the edges tightly in 1/4-inch folds to make a half-moon shape. Make sure the packets are sealed well, or the steam will escape.

4. Arrange the packets on a baking sheet and bake in preheated oven for about 12 minutes, depending on the thickness of the fish. Cut the packets open and serve immediately.

Serves 4.

(Adapted from Food Network)

Honey Mustard Glazed Salmon

After Thanksgiving I went through a brief fish phase. I try to incorporate sea life into our diet regularly, but last week was particularly packed with it. I guess I felt the need to lighten things up after an indulgent holiday. And in the process I discovered two new delicious fish recipes. Both simple and quick, too! The first is this honey-mustard glazed salmon fillet. A combination of tangy Dijon, wholegrain mustard (which accounts for the seeds you can see), and clover honey is slathered over the surface of the fish, which is then broiled until flaky. The wholegrain mustard adds the right touch of texture, so don't go without it. Mustard-lovers will definitely be fans of this recipe. Not too strong, not too sweet. Just right. I served it with steamed broccoli and sweet potatoes roasted with a little fresh garlic and thyme.

Honey Mustard Glazed Salmon

INGREDIENTS
1 1/2 lb. salmon fillet
1 Tbsp. Dijon mustard
1 Tbsp. wholegrain mustard
1 Tbsp. honey
1 clove garlic, grated
salt and freshly ground black pepper

DIRECTIONS
1. Preheat boiler. Line a baking sheet with aluminum foil and lightly grease with cooking spray.

2. In a small bowl, whisk to combine mustard, honey, and garlic.

3. Place salmon, skin side down (if not removed), on prepared baking sheet. Season with salt and pepper. Spread honey mustard mixture evenly over the surface.

4. Broil in preheated oven for 10-15 minutes, until fish flakes easily with a fork. Serve immediately.

Serves 4.

(Adapted from Gourmet)

Broiled Fish Gyros

 

It feels weird. Last night I got home from the hospital and pulled off my navy blue embroidered nursing scrubs for the last time. You see, yesterday was my last day in the hospital during nursing school. I still have a few classes and finals to make it through (and boards to pass in February). But on December 10th I'm graduating and the next time I don scrubs and walk through hospital doors, I'll be an RN! It's bittersweet because for the first time ever, I didn't want to leave the floor I was on. My PACU (post-anesthesia care unit) experience was awesome and I'd have happily stayed there forever. But I have to find a job (which is NOT easy right now). I'm thrilled to be done with the lectures and tests, but I'm anxious about being out on my own. I've learned so much, yet I know so little. I'm both excited and terrified at the same time.

I do have a recipe to share with you today. This one is easy, fresh, and fast. And super healthy, too! (Sounds perfect, right?) It's a gyro (a Greek dish with meat, tomato, onion, and tzatziki sauce on pita bread), but I've lightened it up with fish! You could use any thin fillet of mild white fish (such as tilapia), but I chose flounder. My favorite. I tried flounder for the first time several summers ago at the beach. My dad had actually caught one while fishing in the ocean. Talk about fresh and delicious. And it cooks almost instantly under the broiler! I loved it layered in a soft wheat pita with crisp veggies, smooth avocado, and creamy tzatziki sauce. Yum!

INGREDIENTS
4 6-oz. tilapia or flounder fillets
salt and freshly ground black pepper
mix of Greek seasonings (garlic powder, onion powder, dried basil and oregano, etc.)
4 whole wheat pitas or flatbreads
red onion, thinly sliced
cucumber, thinly sliced
tomato, thinly sliced
avocado, peeled, pitted and thinly sliced
Tzatziki sauce

DIRECTIONS
1. Preheat broiler.

2. Line a baking sheet with aluminum foil and lightly grease it with cooking spray. Place the fillets on the baking sheet and sprinkle with salt and pepper and Greek seasonings.

3. Broil for several minutes until the fish flakes easily with a fork. Place the fish on the flatbreads and top with onion, cucumber, tomato, avocado, and tzatziki sauce.

Serves 4.

(Adapted from Cooking Light)

Tropical Spinach Salad with Grilled Shrimp and Raspberry Basil Vinaigrette

The flavors in this salad are outstanding- the zesty citrus shrimp, the plump raspberries and juicy mango, the creamy goat cheese, and the fresh basil vinaigrette. There's a lot going on here and yet somehow it all works together so well! I love being able to take two steps outside my back door and pick a handful of basil... or whatever herb I need. My pots are also overflowing will rosemary, thyme, oregano, parsley, and chives- so so many chives! My vegetable garden hasn't been near as successful (although I've harvested a good number of jalapenos and the first baby bell peppers have appeared). Planting herbs is definitely worth it. I've saved a significant amount of money this summer growing my own.

What I also love about this recipe is that it's not limited to shrimp. It could easily be paired with grilled chicken OR pork tenderloin. Follow this link to the original recipe and you'll find instructions on marinating and cooking them both. 

INGREDIENTS
2 lbs. uncooked shrimp, peeled and deveined
12 oz. baby spinach/mixed greens
2 mangoes, peeled and diced
1/2 red onion, thinly sliced
3 oz. goat cheese, crumbled
1 cup fresh raspberries
1/2 cup pistachios, toasted

Citrus Marinade:
3/4  cup  fresh orange juice
2 Tbsp.  fresh basil, chopped
2 Tbsp. lime juice
2 Tbsp. extra virgin olive oil
1 clove garlic, crushed
1/2 tsp. crushed red pepper
1/4 tsp. salt

Raspberry Basil Vinaigrette:
1/4 cup fresh basil, chopped
1/4 cup raspberry vinegar
1 tsp. Dijon mustard
1 clove garlic, chopped
1/4 tsp. salt
3/4 cup extra virgin olive oil

DIRECTIONS
1. Whisk to combine marinade ingredients in a small bowl. Place shrimp in a large Ziploc bag. Pour marinade over shrimp, seal, and shake to coat. Marinate in refrigerator 1 hour.

2. To make the dressing. blend basil, vinegar, Dijon, and garlic in a food processor. With the motor running, slowly stream in the olive oil. Season with salt and freshly ground black pepper to taste.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and grill shrimp until curled and opaque, several minutes on each side.

4. Arrange spinach/mixed greens in serving bowls. Top with mango, red onion, goat cheese, raspberries, pistachios, and grilled shrimp. Drizzle with vinaigrette and serve.

Serves 6.

(Adapted from Southern Living)

Tilapia Tacos with Corn and Jicama Salsa

Things Jessie likes (some of these are probably obvious to you by now): tortillas, salsa, cilantro (pretty much any dish with a Southwestern flair), fish, grilling, fresh/light/healthy meals. So no surprise that I love fish tacos! The perfect summer dinner. I've posted a few fish taco recipes before now, but each one has been unique. This time I chose tilapia. It's (relatively) cheap and mild in flavor. A good starting point if you're new to fish. The tilapia is seasoned with a Cajun rub and grilled until flakey. Then they're wrapped in wheat tortillas over a bed of greens, drizzled with spiced sour cream, and topped with fresh corn and jicama salsa for crunch. Yum. This was my first encounter with jicama, which is actually a root vegetable from Mexico that is also referred to as a "yam bean" or "Mexican turnip". It is usually eaten raw (here tossed in the salsa) and has a sweet starchy flavor.

INGREDIENTS
6 (4-oz.) tilapia fillets
blackening or Cajun seasoning (a blend of garlic powder, salt, pepper, and cayenne pepper)

Corn and Jicama Salsa:
1 cup corn (I used fresh corn cut off of the cob and sauteed in a dry skillet over medium-high heat for several minutes)
1/2 cup red onion, diced
1 cup jicama, peeled and chopped
1/2 cup red bell pepper, diced
1/3 cup fresh cilantro, chopped
1 lime, zested and juiced
salt and freshly ground black pepper, to taste

sour cream (try this Chipotle Sour Cream or this Green Chile Sour Cream)
corn or whole wheat flour tortillas, warmed
mixed greens

DIRECTIONS
1. To prepare the salsa, in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. Season to taste with salt and pepper. Refrigerate until ready to serve.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Rub each tilapia fillet with blackening or Cajun seasoning on both sides.

3. Grill tilapia until it flakes easily with a fork. Serve in warmed tortillas with salsa, sour cream, and mixed greens.

Serves 4.

(Adapted from All Recipes)

Spice-Rubbed Grilled Shrimp

This is a simple and satisfying way I've been preparing grilled shrimp for some time now. The truth is I never actually measure the spices. I just throw them together and it always turns out great! Consider this recipe a suggestion. It is the blend of ingredients I prefer, but of course you're welcome to add or subtract anything to your liking. I've made it without the smoked paprika several times and it didn't ruin the dish (I just prefer it with!). The key to good shrimp is how long you cook them. The minute they curl up and turn opaque they are done. Don't leave them on the grill a minute longer. If your shrimp are chewy, it is a result of over-cooking them.

INGREDIENTS
1 lb. raw shrimp, peeled and deveined
extra virgin olive oil

Spice Rub:
1/2 tsp. garlic powder
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika (optional, but I love it!)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. onion powder
salt and freshly ground black pepper
dash cayenne pepper

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. To make the spice rub, stir to combine all the ingredients in a small bowl. (Can be stored in an airtight container at room temperature for a long time.)

3. Pat the shrimp dry. Rub spice mixture over both sides of shrimp. Brush the shrimp with olive oil.

4. Grill shrimp several minutes on each side (cooking times will vary depending on the size of your shrimp), until opaque.

Serves 4-6.

Cumin-Spiced Mahi Mahi Tacos with Nectarine Avocado Salsa

I was so frustrated with these photos that I almost didn't post this recipe. But I convinced myself that you'll overlook the amateur photography and believe me that this recipe is fantastic! Some days my little blue Cannon point-and-shoot works wonders. This day, despite decent natural lighting, the pictures turned out dingy and depressing. Thankfully, a little photo shop goes a long way. The point is, this recipe just couldn't be missed!

I love fruit salsas and fish tacos. Especially together. And I love how easy this was to prepare. I usually skip the sour cream to save on calories, but this time I'm glad I didn't. The zesty sour cream was bold and delicious. Plus, you only need a drizzle. And the nectarine-avocado salsa? Awesome (which I expected)!

INGREDIENTS
1 1/2 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. Mexican oregano
1/4 tsp. garlic powder
1/8 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
4 (4-6 oz.) mahi mahi fillets, skinned
corn or whole wheat flour tortillas, warmed

Zesty Sour Cream:
1/2 cup sour cream
1 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh lime juice
1/2 tsp. hot sauce
pinch salt

Nectarine Avocado Salsa:
2 large nectarines, diced
1/2 cup red onion, diced
2 Tbsp. fresh cilantro, chopped
2 Tbsp. fresh lime juice
1 Tbsp. jalapeno, minced
1 tsp. garlic, minced
1 avocado, pitted and diced
salt and freshly ground black pepper, to taste

DIRECTIONS
1.Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Combine the first 6 ingredients and rub over both sides of the fish. Grill on lightly oiled grill until the fish flakes easily with a fork. Serve on warmed tortillas with zesty sour cream and nectarine avocado salsa.

3. To prepare the sour cream. combine the ingredients in a small bowl. Stir until smooth. Refrigerate until ready to serve.

4. To prepare the salsa, toss to combine the nectarine, onion, cilantro, jalapeno, garlic in a medium bowl. Add the avocado and lime juice. Toss gently to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Serves 4.

(Adapted from Cooking Light)

Blackened Salmon Sandwich

I'd forgotten about salmon lately. I've had a lot of mahi on my mind and I forgot how rich and flakey salmon can be. This fillet of fish is rubbed with a spicy blackening seasoning blend and then charred on the grill. It would taste excellent if you stopped right there. But put it on a bun with some creamy avocado spread, arugula (I went with spinach), and thinly sliced tomato and onion and you've found fish sandwich heaven.

INGREDIENTS
4 (4-6 oz.) salmon fillets, skinned
1 small avocado, pitted
1-2 Tbsp. mayonnaise (enough for a creamy consistency)
a squeeze of fresh lime juice
4 whole wheat sandwich rolls
1 cup arugula or baby spinach
2 Roma tomatoes, thinly sliced
1/2 cup red onion, thinly sliced

Blackening Seasoning:
1 Tbsp. ground paprika
1 1/2 tsp. onion powder
1/2 tsp. ground cayenne pepper
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground black pepper
1/8 tsp. dried thyme
1/8 tsp. dried basil
1/8 tsp. dried oregano

DIRECTIONS
1. Prepare the blackening seasoning by combining all of the spices in a small bowl or jar. Rub over both surfaces of the salmon.

2. In a small bowl, mash the avocado with a fork and stir in the mayonnaise and lime juice (prevents browning) until smooth.

3. Preheat grill to medium-high heat. Lightly oil the rack and grill the salmon until it flakes easily with a fork (several minutes on each side).

4. Spread some of the avocado mixture on each roll and top with the salmon, arugula or spinach, tomato, and red onion.

Serves 4.

(Adapted from Eating Well)

Grilled Shrimp and Sausage Skewers with Smokey Paprika Glaze

I wish I was more excited about the arrival of the weekend. Being a student can be bittersweet, because come Friday classes are over, but then begins the studying. In nursing school, almost all of my tests have been on Monday mornings. It's a cruel punishment and a blessing. If I didn't have the weekend to study, I wouldn't have any time to prepare. But it sure spoils weekend fun. Saturdays have become my day to get everything done and to freak out about an upcoming test. Thank goodness I only have six more moths of this. Then I can reclaim my responsibility-free weekend bliss.

But what I really came here to say is that you have the perfect excuse to fire up your grill and cook out this weekend- this recipe. It comes from the cover of the newest issue of Gourmet. I took one look and knew it had to be good. The flavors are smokey and bold. The sausage and shrimp are succulent. The veggies become charred and tender on the grill. Even the leftovers were awesome stuffed in a whole wheat pita with garlic hummus on the side.

INGREDIENTS
3/4 cup extra virgin olive oil
4 large garlic cloves, minced
2 Tbsp. fresh thyme, chopped
5 tsp. smoked paprika
4 tsp. Sherry wine vinegar
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
1 lb. large raw shrimp, peeled and deveined
1 lb. fully cooked andouille or other smoked sausage (I used andouille chicken sausage)
cherry tomatoes
red onion, wedged
zucchini and yellow squash. sliced (optional)
red bell pepper, chopped (optional)
portobello mushrooms, sliced (optional)

DIRECTIONS
1. Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving (optional- I brushed the rest of the glaze on the meat and vegetables while grilling).

2. Alternately thread shrimp, sausage pieces, cherry tomatoes, sections of onion wedges, squash, peppers, and mushrooms on to long metal skewers. (Or you can use wooden skewers that have be pre-soaked).

  

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Brush skewers on both sides with glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes. Arrange skewers on platter. Serve with remaining bowl of glaze (optional).

Serves 6.

(Adapted from Gourmet)