Grilled Salmon Kebabs

January 12, 2017 at 11:25 pm (Entrees, Fast, Fish/Seafood, Grill/BBQ)

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GRILLED SALMON KEBABS

Skinnytaste.com

Servings: 4 • Size: 2 kebabs • Points +: 8 pts • Smart Points: 5
Calories: 267 • Fat: 11 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 0 g
Sodium: 658 mg • Cholest: 94 mG

 

Ingredients

2 tbsp chopped fresh oregano
2 tsp sesame seeds
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
olive oil cooking spray
1 tsp kosher salt
16 bamboo skewers soaked in water 1 hour
Directions:

Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
Read more at http://www.skinnytaste.com/these-lovely-grilled-salmon-and-lemon/#YKjQgXUO8GAKChcw.99

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Pan-Seared Salmon Fillets

March 14, 2012 at 8:36 am (Entrees, Fish/Seafood)

Alright.  This took some tinkering to get it where I liked it.  This is a Publix Aprons recipe (Pan-Seared Salmon Fillets with Shallot Cream Sauce and Rice Pilaf).  and I made it as written the first two times.  I am listing my adapted recipe first, and then the original recipe at the bottom.  I loved the salmon, but was not wild about the sauce.  Either I made the sauce wrong (not a great saucier quite yet), or it is just not to our taste. 

Pan-Seared Salmon Fillets (adaptation)

Ingredients:

  • 2-3 whole Shallots (we have winged it before with some onions and garlic when I didn’t feel like making a special trip for shallots)
  •  Four 1-inch thick Salmon fillets — approx 2 pounds.  (We usually get 3/4 to 1 lb for the two of us…the kids aren’t big salmon people)
  • 1/8 tsp. Dill Weed
  • 2 tbsp. Butter
  • 1 Lemon
  • Cooking Spray

Directions:

1. Preheat oven to 450°F.

2. Wash lemon; wash and peel shallots. Chop shallots until fine. Cut lemon in half. Set all aside.

3. Preheat sauté pan on medium-high for 1-2 minutes.

4. Lay salmon flat on cutting board, and sprinkle on both sides with dill. (Wash hands.)

5. Place butter in pan and swirl to coat.

6. Add salmon and sauté for 2-3 minutes.

7. Flip salmon, add shallots to pan around salmon and squeeze lemon halves over salmon. Continue to cook for 2-3 minutes.

8. Spray baking dish with vegetable cooking spray. Remove salmon from sauté pan and and place in dish.  Cover with sauteed shallots, if desired.

9. Bake for 12-14 minutes.

Pan-Seared Salmon Fillets wtih Shallot Cream Sauce and Rice Pilaf (original)

Ingredients:

  • 2 cups water
  • one 6-ounce box 10 minute rice pilaf mix
  • 1 roma tomato
  • 1 lemon
  • 2-3 whole shallots
  • four 1-inch thick salmon fillets, approx. 2 pounds
  • 1/8 teaspoon dill weed
  • 2 tablespoons butter
  • vegetable cooking spray
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 1/2 tablespoons capers
  • salt and pepper, to taste

Directions:

  1.  Preheat oven to 450°F.
  2.  Place water in saucepan with rice and bring to boil. When boiling, stir, cover and reduce heat to low; simmer for 10 minutes. Set rice aside covered until salmon is completed.
  3. While cooking rice, prepare ingredients for cooking as follows: wash tomatoes and lemon; wash and peel shallots. Chop shallots until fine. Chop tomatoes into 1/2-inch pieces. Cut lemon in half. Set all aside.
  4. Preheat sauté pan on medium-high for 1-2 minutes.
  5. Lay salmon flat on cutting board, and sprinkle on both sides with dill. (Wash hands.)
  6. Place butter in pan and swirl to coat.
  7. Add salmon and sauté for 2-3 minutes.
  8. Flip salmon, add shallots to pan around salmon and squeeze lemon halves over salmon. Continue to cook for 2-3 minutes.
  9. Spray baking dish with vegetable cooking spray. Remove salmon from sauté pan and and place in dish.
  10. Bake for 12-14 minutes.
  11. In same sauté pan, add flour to shallots and stir until a thick paste forms.
  12. Add cream, capers, chopped tomato, salt and pepper; stir until thickened.
  13. Finish baking fish and top with cream sauce before serving.

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Chicken Jambalaya

August 10, 2011 at 10:54 pm (Chicken, Entrees, Fish/Seafood, Pork)

My first attempt at Jambalaya.  The problem…I had 4 pounds of smoked sausage in my fridge (thank you Publix sale and coupons), and I needed to find a new way to make it.  I’d mentioned it in the past to my hubby, on nights that I worked, “well, there’s that summer sausage in the fridge if you need something to make for you and the kids.”  And there it sat when I returned home.  Sigh.  No bites, I suppose.  I came up with Jambalaya thanks to an ingredient search on allrecipes.com.  I was a bit of a skeptic at first…wasn’t exactly sure if the family would revolt about ‘weird’ food being set before them, but oh well.  It sounded like a winner, and momma rolled with it.

It was deamed a success.  Hubby loved it (test #1), kids ate it without throwing up at the table (test #2…odd sounding, yet I speak from past experience), and it used up ingredients that I already had on hand.  Well, except for the shrimp.  I skipped that and just added more chicken.  Who knew I had all the makings on hand for something like this? 

We definitely had to multiply the recipe to make enough though…a serving for 2 wasn’t going to cut it.

Prep Time:  10 Min    //  Cook Time:  25 Min  //  Ready In:  35 Min

Servings  2

Ingredients

  •                     1 small onion, chopped
  •                     1 garlic clove, minced
  •                     1 tablespoon butter or margarine
  •                     1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
  •                     1/2 cup chicken broth
  •                     1/2 cup canned diced tomatoes, with juices
  •                     1/4 cup chopped green pepper
  •                     1 bay leaf
  •                     1/8 teaspoon dried thyme
  •                     1 dash cayenne pepper
  •                     1/4 cup uncooked long grain rice
  •                     1/2 cup cubed cooked chicken breast meat
  •                     1/4 pound medium shrimp, peeled and deveined

            Directions

  1. In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.

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Crispy Parmesean Tilapia Fillets

January 20, 2010 at 11:24 am (Entrees, Fish/Seafood)

This came on the package of fresh Tilapia that I bought at Publix.  I can’t find it on their website though.

Ingredients:

-2/3 C. Italian Bread Crumbs

-1/2 Tsp. Paprika

-1/4 C. Garlic Flavored Parmesan Cheese (I usually use regular parmesean cheese and sprinkle some garlic powder in for good measure)

-1/4 C. Milk

-1 Egg

-4 (8 oz) Fish Fillets

-Cooking Oil (if pan frying)  I use Canola or Olive Oil

Directions:

Mix together bread crumbs, paprika, and parmesan cheese ina  shallow pan.  (Or use a gallon sized ziploc bag).  In shallow bowl, mix together milk and egg.  Dip fish fillets in milk/egg mixture, then coat fillets with crumb mixture.  Pan fry or oven fry according to the following instructions:

To pan fry:  Preheat skillet with small amount of conola oil or butter flavored oil (we use Olive Oil) on medium-high heat.  Place breaded fillets in the preheated skillet and saute for 5 mins on each side, or until golden brown.  Serve hot.

To oven fry:  Preheat oven to 450 Degrees.  Place breaded fillets on a baking sheet that has been sprayed with non-stick cooking spray.  Bake approximately 5-6 mins, then turn fillet once and continue cooking for another 5-6 minutes.

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