Category Archives: Fish

Ginger, Honey Soy Salmon

Another recipe from Jessica Seinfeld that we enjoy. This is a wonderful recipe which is very tasty and very light. And did I mention easy? Very easy with very few ingredients. 5 ingredients including the salmon.

I made it this time with roasted brussels and rice pilaf .

Enjoy and continue to be safe

Ingredients:

1 1/2 lbs. skinless salmon fillets — I like to have it cut from the center so they’re the same size

1/3 cup soy sauce– I like to always use low sodium

2 Tablespoons Honey

2 Tablespoons fresh orange juice — juice from probably 1/2 an orange

1 Tablespoon grated fresh ginger ( app. one inch piece maybe a little more) if you absolutely cannot get fresh ginger use about a 1/2 tsp.. powdered ginger

Directions:

Place the salmon fillets in a large ziplock bag.

In a liquid measuring cup measure the soy sauce, then add the 2 Tablespoons Honey and fresh orange juice.

Using a vegetable peeler peel the ginger, cut off any small knobs before you peel. Grate the ginger then add to the soy sauce mixture. Whisk it all together.

Reserve 3 Tablespoons of the mixture and set aside. Pour the remaining mixture over the the salmon in the bag , squeeze the air out of the bag and seal the bag and put in refrigerator for at least 15 minutes ( flip it over half way through so both sides get marinated ) don’t marinade too long — I marinaded for about 20 minutes.

Meanwhile spray or line a sheet with aluminum foil — this is a sticky marinade so pan will burn — I sprayed .

Heat the broiler with oven rack app. 4 inches from the top.

Place Salmon on the prepared pan and discard the marinade from the bag. Broil until the top of the salmon starts to char– 5-6 minutes depending on your broiler. Pull out the pan and spoon the rest of the soy marinade over the salmon and broil for another minute or so. The salmon should be blackened in spots but not burnt. ( see photo)

You can check for doneness by inserting the tip of a paring knife into the thickest part of the salmon. If it flakes easily but still has a darker orange center it’s done. If not broil for another minute.

I like my salmon medium rare to medium. If you like it cooked more, you can broil it until it is the same color throughout.

www.jessicaseinfeld.com

Salmon with a Mustard Glaze

this is the same recipe with sliced lemons on top also a delicious variation

IMG_7557 IMG_7571Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal.  I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.Last night I served with potatoes and a salad.  Almost any side dish will do alongside this.

Roasted Brussels on another night were also perfect.

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Enjoy!

Ingredients:

3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!!

Directions:

Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.

Voila! done and enjoy. I served this time with a delicious lentil side dish.

Sheet Pan Salmon with Brussels and Butternut Squash

In these crazy times with all the bad news coming our way with the Coronavirus occupying our every waking moment it’s good to know that a home cooked meal can still bring you a moment of peace in another wise chaotic time.

I am not saying that I won’t eat out just yet but cooking and eating at home is in my control and that gives me a sense of contentment.

This is a wonderful weeknight or any night meal. A very light Asian flavor with soy and sweetness with honey paired with brussels and creamy butternut squash. Sweet and Savory. I think this meal is pretty healthy and brimming with healthy vitamins and heart-healthy omega -3 fats. Fairly easy to make with easy to get ingredients.

Enjoy! and follow me on Instagram @cookingwithcandi

 

Ingredients:

app. 1-1 1/4 lb. Salmon — I used a center cut piece or you can use skin on Salmon Fillets — your choice

cooking spray of your choice

1 1/2 Tablespoon lower sodium soy sauce or Tamari

3 Tablespoons Olive Oil –divided ( see instructions)

1 Tablespoon Honey

1 Tablespoon Fresh Lime Juice — 1 lime should do

2 cloves garlic–minced and divided ( see instructions)

1/2 teaspoon freshly grated ginger

2 1/2 cups butternut squash, peeled and cubed

12 ounces Brussels sprouts, trimmed and halved

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1 Tablespoon sliced green onion for garnish –(scallion)

Directions:

Preheat oven to 400 degrees. Coat a large rimmed sheet pan ( app. 13 x 18 ) with cooking spray

Combine soy sauce, 1 Tablespoon Olive Oil, honey, lime juice, 1 minced clove of garlic, and ginger in a large bowl. Use a whisk and whisk all ingredients together and then set salmon piece or pieces in the bowl to marinate–set aside

In another bowl, combine 2 Tablespoons Olive Oil, remaining clove of minced garlic, butternut squash, brussels sprouts, salt , pepper and paprika. Toss to coat. Spread out vegetables on pre-sprayed baking sheet, avoid over-crowding. Bake at 400 degrees for app. 20 minutes. Remove from oven and stir vegetables and push to edges of pan to make a space in the center of pan for Salmon.

Place marinated Salmon in the open center space of pan. Pour any leftover marinade over the salmon. Bake at 400 degrees for at least 15 minutes and check salmon doneness — I cooked for 20 minutes. Remove from oven and top Salmon with the green onion. I served with Basmati Rice and Brussels and Butternut.

Keep Calm and Keep Cooking

 

 

Salmon Glazed with Brown Sugar and Dijon Mustard

Ththis is how I made it the next time with roasted string beans and rice pilaf

This is such a simple recipe it’s a no recipe recipe. From the NYT cooking site @nytimes.com/recipe by Sam Sifton. Depending on the size of your fish this could take up to 1/2 hour for prep and cooking or 15 minutes if you have a small piece of fish. The prep could not be any easier and this time  I served with roasted string beans and rice pilaf and roasted cauliflower. The first time I made it I paired it with roast brussels sprouts and rice.   Any nice green vegetable will do or cauliflower which is also shown in one of the pics. Use as much or as little glaze as you’d like and you’re in control of the ingredients.  Super easy and salmon so readily available. I bought organically farmed at Whole Foods. Wild or organically farmed is preferred here. 

http://www.cooking.nytimes.com/recipes

salmon with roast stringbeans, rice pilaf and roast cauliflower

Ingredients:

I used 2 Salmon Fillets for the 2 of us– app. 8 oz. each I like Farmed Organically or Wild and the next time I made it I asked for a mid cut piece of Salmon app. 1 to 1 1/2 lb. all about the same thickness and only 1 piece — whatever works best for you

Dijon Mustard

Brown Sugar

Kosher Salt and Freshly Ground Black Pepper

Directions:

Heat oven to 400 degrees

Make a mixture of Dijon Mustard and brown sugar, start with small amounts and increase how much mustard to brown sugar you like.

Salt and Pepper the salmon fillets

I spray a baking sheet with cooking spray, place the fillets skin side down. Slather the tops of the fillets with the glaze and put them in the top half of the oven.

Roast for about 12-15 minutes depending on your oven and how much you like salmon to cook.

I served alongside Rice and Roasted Brussels Sprouts. And roasted string beans and roasted cauliflower.

Tuna Ceviche

I struggled with the title for this recipe and finally decided to name it Ceviche because it is the interpretation of what this tuna really is. When a fish is denatured by a citrus juice, in this case lime juice it really is considered to be a ceviche which is very popular in Latin America. However the recipe that I got this from was titled Tuna Tartare. My resident “fish expert” wants it to be called Ceviche and he enjoyed it very much. This is the second time I made this recipe. The first was on New Years Eve and I made it with my friend, Susan. We made the amounts listed here, last night I made 1 box and cut the recipe by 2/3. You can play somewhat with ingredients, you might not want to use hot sauce or jalapeno and you can omit. I have to say I used both last night and would have liked it spicier. Next time I will add more hot sauce.

Also a little note after researching the topic of Tuna. The original recipe says to mix well so I did, but if you mix well with the fish in it you cause a lot of air to get into the fish and the fish will turn a browner color. It is just oxygenation of the fish and it is not harmful. So I recommend mixing the sauce well first and then add to the fish and stir gently and cover with plastic wrap and refrigerate for at least an hour to allow flavors to marinate. The change in color is not harmful as long as you are starting out with very fresh tuna . I used a box of sushi grade frozen tuna available in my Whole Foods Market. You can purchase from your local fish store as well. The frozen one was very easy to work with but comes in very small blocks. (see picture) and is rather pricey.

It takes about 1/2 hour to prep. and is worth the effort. This recipe will probably serve 6-8 and maybe a little more as an appetizer. I served alongside some delicious tortilla chips but any chips will do. The layering of all these flavors is spectacular. If you don’t want to use toasted sesame seeds you can omit.

*I would eat any left-overs within 24 hours.

Ingredients:

1 1/4 lb. sushi grade tuna (see photo of the tuna I used or ask your local fish merchant)

3/4 cup good olive oil

3 limes, zest grated

1/2 cup freshly squeezed lime juice ( use the limes you just zested) you may need more so have a few extra on hand. I used a juicer because it’s impossible to hand squeeze limes.

1 teaspoon wasabi powder

1 1/4 Tbsp. Soy Sauce

1 Tbsp. Hot Red Pepper Sauce–I used Cholula Hot Sauce

1 Tbsp. Kosher Salt

1/2 Tbsp. Freshly Ground Pepper

app. 6 minced scallions, white and green parts

1/2 -1 Minced Fresh Jalapeno Pepper, seeds removed–wear plastic gloves and leave a few seeds if you like spicier.

3 ripe Haas Avocados or any ones you can get

1 Tbsp. Toasted Sesame Seeds, optional if you don’t want the seeds.

Directions:

Follow directions on the box of sushi grade tuna for defrosting

if you’re not using fresh. Make sure fish is dry and cut the tuna into small dice pieces about 1/4″and place in a large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt and pepper, use a whisk and whisk well then pour over the tuna , add the scallions and jalapeno and mix gently and quickly so as not to oxygenate tuna too much. Cut the avocados in half, remove the pit and peel. Cut the avocado into small chunks to your liking. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if you are using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to meld together.

Serve with tortilla chips of your liking and Enjoy!

 

 

 

 

 

Salmon with a Mustard Glaze

this is the same recipe with sliced lemons on top also a delicious variation

IMG_7557 IMG_7571Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal.  I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.Last night I served with potatoes and a salad.  Almost any side dish will do alongside this.

Roasted Brussels on another night were also perfect.

img_3593

Enjoy!

Ingredients:

3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!!

Directions:

Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.

Voila! done and enjoy. I served this time with a delicious lentil side dish.

Lobsta Pasta

 

photo (5)photophoto (4)photophoto (2)photo (5)What could be better than 2 of my most favorite foods together ? Lobster and Pasta and no wrangling with a messy lobster, just yummy lobster meat and tomatoes with pasta. I just adore this combo and while it may be a tad rich there is no heavy sauce just delicious fresh ingredients.  I picked up the lobster meat at Grace’s Marketplace in Greenvale and I also use Roslyn Seafood Gourmet on Willis Avenue.  I call ahead because they don’t always have it on hand so you may have to order ahead of time.
I got this recipe from the NY Times Wednesday dining Section and made a few adjustments to my liking. It is perfect for the summer, winter, spring or fall. I actually think it’s a perfect way to serve Lobster and the lobster goes pretty far in a recipe like this.
* 4-6 servings, or increase ingredients and make it for more.

Ingredients:

1 lb. cooked lobster meat

1 lb. pasta such as bucatini, lasagnetti, rigatoncini, or long ziti, macaroni or any sturdy type pasta.

4 tablespoons olive oil

2 large shallots finely diced

4 garlic cloves, minced

1/4 – 1/2 teaspoon red pepper flakes (this was spicy so you may want to adjust to your liking)

app. 2 cups chopped cherry tomatoes or little grape tomatoes if you can find yellow tomatoes mix them in with the red tomatoes, I used a whole container , I sliced in 1/2 .

–I put 1/2 teaspoon of kosher salt and a few grinds of the pepper mill on tomatoes. I added a teeny bit more salt, you’ll have to taste for it –taste a piece of tomato and you’ll know if you need more salt and pepper.

app. 2 handfuls basil leaves, torn or roughly chopped–obviously this adds a bit of punch to the plate but not entirely necessary.

Directions:

Bring a pot of well salted water to a boil and cook pasta according to directions for al dente.

Pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for a couple of minutes till shallots soften without browning. Add garlic and red pepper and cook down for another minute or so. Add tomatoes and season generously with salt and pepper, I like to break down the tomatoes a little, so I cooked for about 15 minutes.  Add lobster meat to skillet, stir to coat and heat through for another 5 minutes. Turn off heat until pasta is ready.

When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a wide bowl or platter. Add basil, toss once more and serve immediately. Keep a little pasta water on hand if you need to moisten pasta.

This was amazingly delicious, and what the hey we’re worth it right?

Shrimp Scampi–Classic

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This photo was taken with a Spanish type rice. Any rice , pasta or all by itself — perfection on a plate!

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IMG_0558

Finished Product

IMG_0554

Getting Ready to Cook

This is one of my all time favorite recipes and the easiest, quickest to prepare. Buy shrimp from a reputable fish store or Whole Foods type of market and have them clean and de-vein them. My husband Joel is an ex-seafood guy and he always cleans and de-veins the shrimp. It is a collaborative effort in our house.  Once the shrimp and prep is done this recipe takes all of 15 minutes to cook.

Ingredients are simple and you probably have most of the ingredients in your pantry. Directions are super simple and so easy to follow, you will look like a “super chef” and impress the pants off of everybody!

Ingredients:

2 Tablespoons unsalted butter

2 Tablespoons olive oil

4 minced garlic cloves

1/2 cup dry white wine–use whatever you have open as long as it’s not too fruity, if you don’t want to use wine use chicken broth or vegetable broth

1 teaspoon kosher salt

Freshly ground black pepper– about 10-12 turns on the pepper mill

1 1/2 lbs. large or extra large shrimp .shelled– we are big fans of Mexican White Shrimp and I used under 10’s which means there are approximately 10 to a pound.

1/2 cup ( app.) chopped fresh Italian parsley

Freshly squeezed juice of half a lemon

*pinch of crushed red pepper flakes

Cooked Pasta or Rice — I used brown rice this time around

Directions:

In a large skillet, melt butter along with olive oil. Add garlic and saute until fragrant , app. 2 mins.

Add wine or broth, salt, red pepper flakes, and black pepper and bring to a simmer.

Let wine reduce by half, app. 3 minutes.

Add shrimp and saute until the shrimp just turn pink, 2-4 mins. on each side depending on their size. Squeeze the lemon over the shrimp, I stirred the shrimp in the sauce one final time and served over brown rice and using a large spoon poured any excess sauce over the shrimp (as much or as little as you’d like) I then sprinkled with a little fresh chopped parsley and Voila!!!!

This shrimp would be delicious served over rice , pasta or all by itself.

Enjoy!

 

 

Shrimp Scampi–Classic

IMG_0556

IMG_0558

Finished Product

IMG_0554

Getting Ready to Cook

This is one of my all time favorite recipes and the easiest, quickest to prepare. Buy shrimp from a reputable fish store or Whole Foods type of market and have them clean and de-vein them. My husband Joel is an ex-seafood guy and he always cleans and de-veins the shrimp. It is a collaborative effort in our house.  Once the shrimp and prep is done this recipe takes all of 15 minutes to cook.

Ingredients are simple and you probably have most of the ingredients in your pantry. Directions are super simple and so easy to follow, you will look like a “super chef” and impress the pants off of everybody!

Ingredients:

2 Tablespoons unsalted butter

2 Tablespoons olive oil

4 minced garlic cloves

1/2 cup dry white wine–use whatever you have open as long as it’s not too fruity, if you don’t want to use wine use chicken broth or vegetable broth

1 teaspoon kosher salt

Freshly ground black pepper– about 10-12 turns on the pepper mill

1 1/2 lbs. large or extra large shrimp .shelled– we are big fans of Mexican White Shrimp and I used under 10’s which means there are approximately 10 to a pound.

1/2 cup ( app.) chopped fresh Italian parsley

Freshly squeezed juice of half a lemon

*pinch of crushed red pepper flakes

Cooked Pasta or Rice — I used brown rice this time around

Directions:

In a large skillet, melt butter along with olive oil. Add garlic and saute until fragrant , app. 2 mins.

Add wine or broth, salt, red pepper flakes, and black pepper and bring to a simmer.

Let wine reduce by half, app. 3 minutes.

Add shrimp and saute until the shrimp just turn pink, 2-4 mins. on each side depending on their size. Squeeze the lemon over the shrimp, I stirred the shrimp in the sauce one final time and served over brown rice with a sprinkling of parsly.

This shrimp would be delicious served over pasta as well.

Enjoy!

 

 

Salmon made Easy

IMG_0076First post of 2016 and we’re keeping it real simple for some good down home cooking. I made this Salmon for dinner the other night and served it with rice, and roasted string beans and roasted butternut squash. Simply delicious and really very easy. I am sure you have all these ingredients in the house except for fish.  I bought wild salmon and it was just for the two of us so 2 filets cut fresh about 1 lb. total for the two of us. If I had more we would have eaten it but it was really enough. Enjoy and keep cooking in ’16. (8 oz. filets with the skin on)

*this recipe for the sauce will serve 4 just increase the amount of fish you use.

Ingredients:

2 8 oz. filets of wild salmon ( or any kind you like)

1/2 cup mayonnaise ( I use light, never fat free)

1/4 cup Dijon mustard

1/4 cup Honey

Salt and Pepper

Directions:

Preheat oven to 375 degrees.

In a bowl with a small whisk or fork mix mayo, honey and Dijon till smooth. Pat dry the salmon filets with a paper towel and place on parchment paper or non-stick silicone sheet on a rimmed baking sheet skin side down.  Sprinkle lightly with some Kosher Salt and Freshly Ground Black Pepper. Take about 1/2 of the mayo mixture to a separate bowl and spread all over the top and sides of the fish. Discard any of this remaining mixture. You still have the other 1/2 for extra sauce if you desire that you haven’t contaminated with raw fish!!!! this is important.

I baked for 7 minutes and then turned oven to broil and did that for 7 minutes. Everyone has a different oven and of course depending on the thickness of the fish but check on fish by just touching it after the 7 minute bake, if it feels jiggly to the touch bake for another few minutes. All I can say is 7 bake and 7 broil worked out perfectly for me . ( check out picture) Fish should be opaque in the center and you can just easily check with a knife, but keep your eye on the fish so as not to overcook it.