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Lemon Balm Salmon in Parchment

April 24, 2012 By 4 Comments
lemon balm salmon in parchmentLemon balm is an under utilized herb in the kitchen.  It has a relatively mild flavor, but lovely lemony perfume to it, which is perfect for infusing into seafood, poultry and pork.  It is an easy to grow and attractive herb, which is readily available at most plant nurseries.  Many of you may have it in your garden already.  Later in the season, when the leaves are large, I sometimes take a few of them and wrap a piece of fish in them, then put the packet directly on a low grill.  Here, as it is early in the season and the leaves are smaller, I’ve packed them in with wild salmon in parchment and a drizzle of honey, for baking.

Lemon Balm Salmon in Parchment
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Recipe type: Entree
Author: Robin Gagnon
Prep time: 7 mins
Cook time: 13 mins
Total time: 20 mins
Serves: 1 per
Easy salmon recipe featuring lemon balm.
Ingredients
  • wild salmon filets (4 oz. each one per person)
  • kosher salt
  • honey
  • fresh lemon balm
Instructions
  1. Preheat oven to 350 degrees
  2. Place each filet on a large piece of parchment.
  3. Sprinkle a generous pinch of Kosher salt over the filet.
  4. Drizzle with honey.
  5. Tuck a few sprigs of lemon balm under the fish, then top with one or two more sprigs.
  6. Wrap the parchment paper into a pouch.
  7. Bake for 13-15 minutes.
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lemon balm salmon in parchment

Salmon with lemon balm and honey ready to be wrapped in parchment.

lemon balm honey salmon in parchment

Lemon Balm Salmon parchment opened.

salmon in parchment with lemon balm and honey

Lemon Balm Salmon served with a mixture of grilled sweet onions and roasted yellow peppers.

 

Filed Under: Entrees, Food, Gluten Free Recipes, light recipes, Seafood Tagged With: , ,

Asian Salmon Green Bean and Quinoa Salad Recipe

April 23, 2012 By 4 Comments
asian salmon quinoa green bean saladIf you are a regular reader, you know I have been experimenting with quinoa (keen-wah) a great deal lately.  It has quite an impressive nutritional profile, and I have enjoyed the challenge of creating recipes featuring it. For each quinoa recipe that makes it on the blog, several concoctions did not. While easy to cook, it can be a little tricky to use in recipes, but once you become accustomed to preparing meals with quinoa, you will be glad you did.  In addition to the recipes found here, check out the compilation of quinoa recipes featured on Cooking Light, for more great ways to add this healthful food into your family’s diet.

This  Asian Salmon Green Bean and Quinoa Salad Recipe, utilizes the “grain” to add to the dish in a way most ingredients would not be able to.  While I broiled some fresh salmon to prepare the dish, it would also be a terrific way to use up leftover salmon.

Asian Salmon Green Bean and Quinoa Salad
5.0 from 1 reviews
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Recipe type: Entree
Author: Robin Gagnon
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 2
Ingredients
  • 1 tbs. balsamic vinegar
  • 2 tbs. orange juice
  • 1 1/2 tbs. low sodium soy sauce (gluten-free if that is a concern)
  • 1 tbs white vinegar
  • 1 tsp. curry powder
  • 1 tsp agave syrup (substitute honey if not on-hand)
  • 6-8 oz. wild salmon
  • 12 oz. bag frozen green beans (steamer bag)
  • 1/2 tbs. olive or canola oil
  • 1/2 tsp fresh grated ginger
  • 1 cup cooked quinoa
  • 1 tsp. sesame oil
Instructions
  1. Whisk together balsamic, orange juice, soy sauce, white vinegar, curry & agave.
  2. Take one tbs. of the sauce and use it to marinate the salmon.
  3. Steam the green beans, minus 1 minute on the cooking time.
  4. Heat olive oil on med-high heat, add beans and ginger, stir fry 1 minute.
  5. Add quinoa and sauce. Stir over heat for another minute.
  6. Add sesame oil, mix in, then remove from burner.
  7. Broil or grill the salmon med-rare to med.
  8. Break the salmon onto the green bean & quinoa mixture, in large chunks.
  9. Stir to coat.
  10. Serve warm or cold.
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Filed Under: Entrees, Food, Gluten Free Recipes, light recipes, Seafood Tagged With: , ,

Grilled Maple Mustard Salmon

April 16, 2012 By 4 Comments
grilled maple mustard salmonMaple Mustard Salmon is one of my favorite grilling recipes.  I came up with the recipe recently, after getting a great deal on some lovely wild Sockeye salmon.  The marinate/glaze is a very easy 1-1-1 mixture, so it is simple to adjust it for large or small quantities.   You are likely to come back to this marinating glaze for grilling other seafood or white meats, as well.

Be careful about substitutions in this one.  Whole grain Dijon mustard is not as pungent or vinegary as other mustard styles.  I strongly recommend picking some up, you will find it to be a great addition to many dishes.

Grilled Maple Mustard Salmon Recipe
5.0 from 2 reviews
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Recipe type: Entree
Author: Robin Gagnon
Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Serves: 4
Ingredients
  • 3/4 – 1 lb wild salmon
  • 2 tbs. maple syrup (real)
  • 2 tbs. low sodium soy sauce
  • 2 tbs. whole grain Dijon mustard (I used Maille Old Style)
Instructions
  1. Whisk together the maple syrup, mustard and soy sauce.
  2. Cut the salmon into 3-4 oz. portions, and add to marinating glaze.
  3. Marinate for 1/2 hour (up to a day).
  4. Preheat grill. Sear top down, to nicely mark, then place skin side down.
  5. Baste with a bit more of the glaze, put the lid down and cook to preferred temperature.
Notes

Grilled Maple Mustard Salmon goes great with couscous, or a simple salad of mixed greens.

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maple mustard salmon recipe

Filed Under: Entrees, Food, light recipes, Seafood Tagged With: , ,

Spicy Shrimp and Tomato Cous Cous Recipe

February 14, 2012 By Leave a Comment
spicy shrimp and tomato cous cous
This Spicy Shrimp and Tomato Cous Cous Recipe is perfect for a light lunch, or first course.    At just 220 calories per serving, 3 grams of fat and about 20 minutes from start to table, it is sure to fit in with your busy healthy lifestyle.

Spicy Shrimp and Tomato Cous Cous Recipe
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Recipe type: Entree
Author: Robin Gagnon
Prep time: 5 mins
Cook time: 17 mins
Total time: 22 mins
Serves: 6
Ingredients
  • 2 cloves garlic (crushed minced)
  • 1/2 Vidalia onion (rough diced)
  • 1 tbsp. olive oil
  • 1 jalapeno pepper (minced)
  • 1/2 tsp curry powder
  • 1 lb. shrimp (raw peeled/deveined)
  • 1 cup dry cous cous
  • 1 1/2 cup chicken broth (hot)
  • 1/2 cup chopped cilantro leaves
  • 1 cup chopped tomato
Instructions
  1. Place large non-stick wok or skillet on med-high heat, add olive oil.
  2. Once hot add garlic and onion, saute, until onion is cooked through.
  3. Chop the shrimp into bite size pieces.
  4. Add jalapeno, curry powder and shrimp. Saute until shrimp is just cooked.
  5. Add cous cous, stir.
  6. Add hot broth, cover, then remove from burner.
  7. After 3 minutes, add cilantro and tomato. Recover.
  8. Cous cous should be ready to serve in couple more minutes, once liquid is all absorbed.
Calories: 220 Fat: 3 Protein: 5
Notes

Perfect for lunch

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Filed Under: Entrees, Food, light recipes, Recipes, Seafood Tagged With: , ,

Meyer Lemon and Peppadew Baked Fish

February 13, 2012 By 4 Comments

meyer lemon and peppadew baked fishI was in Whole Foods a couple days ago, and they had Hake on sale.  I have never made this fish before, but was feeling adventurous, and the fish monger told me it was quite similar to cod in flavor, just less flaky.  After cooking it myself, I would say his description was pretty accurate.

Since Meyer lemons are currently in season (milder, with a spicy lemon-orange flavor), I grabbed one for the dish.  Pickled Peppadew peppers seemed like they would be the perfect way to round out the tangy and slightly sweet sauce I had in mind.  They would of course add a little spice too.  Garlic-Cilantro Cous Cous would be the side dish (curry was a last minute addition).

The results were both healthy and delicious.  I will certainly be making this recipe again… next time I may double up on the Meyer lemon, pepperdew & agave,  since the sauce was wonderful on the cous cous too.

Meyer Lemon and Peppadew Baked Fish
4.5 from 2 reviews
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Recipe type: Entree
Author: Robin Gagnon
Prep time: 8 mins
Cook time: 22 mins
Total time: 30 mins
Serves: 2-3
Fish baked with Meyer lemon and Peppadew peppers. Low in fat, bursting with flavor.
Ingredients
  • 3/4 to 1 lb. of mild fish (such as cod or hake)
  • 1 Meyer lemon
  • 6-8 pickled Peppadew peppers
  • tbs. olive oil
  • 1/2 tsp agave syrup (substitute tsp sugar if this is not on hand)
  • kosher salt
  • freshly ground black pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray pan with cooking spray and arrange fish in pan.
  3. Juice 1/2 the Meyer lemon, cut the rind into 3-4 pieces and reserve.
  4. Whisk together the lemon juice, oil, and agave (or sugar).
  5. Pour the mixture over fish.
  6. Cut up the Peppadews, and place them and the lemon rind on top of fish.
  7. Sprinkle with a generous pinch of Kosher salt and a few grinds of fresh black pepper.
  8. Cover tightly, and bake for 20-25 minutes.
Notes

Serve with slices of Meyer lemon. Curried Garlic Cilantro Cous Cous makes a good side dish for this fish.

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meyer lemon and pepperdew fish

Filed Under: Entrees, Food, light recipes, Recipes, Seafood Tagged With: , ,

Easy Baked Cod Recipe

February 8, 2012 By 9 Comments

easy baked cod recipeHere in New England, baked cod is standard fare.  Most every restaurant has fresh baked cod with a crumb topping or stuffing, on the menu, it is an easy and quick dish to prepare.  While some places add a bit of seafood to the topping, others may add some herbs or even top with a tomato sauce, but I usually keep my preparation of oven baked cod very simple.  The fish is delicate and I want to be able to taste it.

Easy Baked Cod Recipe
4.6 from 5 reviews
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Recipe type: Entree
Author: Robin Gagnon
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
Easy oven baked cod recipe, with cracker crumb topping.
Ingredients
  • 2 lbs. fresh cod (or haddock)
  • 1 1/2 sleeves of Ritz crackers
  • 2 tbs. butter or margarine
Instructions
  1. Preheat oven to 400 degrees.
  2. Coat baking dish or oven safe non-stick skillet with cooking spray.
  3. Arrange the fish in the pan. Place it snugly together, and fold under any thin edges (this keeps fish moist)
  4. Crush the crackers, in plastic bag or food processor.
  5. Mix butter/margarine into the crumbs.
  6. Top the fish evenly with the cracker crumb topping and gently press into place.
  7. Bake until translucency of fish is gone (approx. 15 mins.)
  8. Serve with lemon.
Notes

This goes great with ginger glazed carrots and oven fries or rice pilaf.

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Unlike fried fish, leftover baked fish is still rather tasty.  It can be gently reheated, or used for other recipes like fish cakes.  The pictures here are actually of cod that was prepared the evening before.  I had guests, and had run late with a renovation project, so there was no time for photos when the fish completed cooking.  As you can see the dish has handled the time delay well.

oven baked cod

Filed Under: Entrees, Food, Recipes, Seafood

Red Curry Tuna Steaks Recipe

August 25, 2011 By 8 Comments
red curry tuna recipeIf you like your seafood spicy this tuna steak recipe is for you.   Red Curry Tuna Steaks pack a bit of heat, but are not overpowering.  I like to serve it over a bed of jasmine rice , which has been cooked with chicken broth and vegetables.  Grilled asparagus, green beans or a side of marinated roasted red peppers make a great addition, to this spicy tuna recipe.

Red Curry Tuna Steaks Recipe
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Recipe type: Entree
Author: Robin Gagnon
Ingredients
  • 2 tuna steaks
  • 2 tbs. Ponzu sauce
  • 1 tbs. honey
  • 1 tsp. red curry paste
  • 1 tsp jarred crushed red pepper
  • 1/2 tsp. curry powder
  • 1/2 tsp sesame oil
Instructions
  1. Whisk all the sauce ingredients together.
  2. Marinate the tuna steaks in the sauce for 1-4 hours.
  3. Grill on med-high heat. Generally best cooked rare to medium.
Notes

Serve with your favorite side dishes, on a sandwich or over a bed of greens.

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red curry tuna recipe ingredients

Filed Under: Entrees, Food, light recipes, Recipes, Seafood Tagged With: , ,