Category Archives: seafood

Lime Shrimp with Corn and Avocado

IMG_8249 (2) IMG_8233 IMG_8228 (2)All I can say is Wow!!!! This is truly one of my most favorite recipes ever.   I cooked about a pound of beautiful shrimp and I wanted to use it in a delicious light salad incorporating some fresh corn and avocados. This salad has some of my most favorite ingredients in it.  I used fresh corn, fresh tomatoes, jalapeno, red onion, and shrimp! Limes are the secret ingredient here because they add all the flavor to this super light dressing.  This has got to be one of the healthiest most delicious salads.  Totally not fattening but filling because of the shrimp , corn and avocados. If you’re into these ingredients this is a must go to for summer entertaining. Light and Fresh , low in calories and so so easy to make.

If you like cilantro I would chop some up and add it, but a lot of people hate it so much I chose to not add. I removed all the seeds from the jalapeno and probably used 3/4 of a large one. One small seeded jalapeno is perfect and not hot at all. Be careful handling the peppers and the seeds,  I’ve taken to wearing surgical gloves to cut up the peppers.

This is a perfect salad just don’t add avocados till you’re ready to serve,  everything else can be assembled ahead of time. I put together in the morning of the day I was serving and then added my avocados right before I served. This is what I did.

Honestly one of my most favorite salads.

Ingredients:

1 lb. cooked shrimp (after cooking it should be 1 lb.) I then cut it up into smaller pieces. I probably cut each shrimp into 4 pieces. Remember I used under 10’s. So that’s 10 shrimp to a pound. You want the shrimp pieces to be bite size but not too small.

1/4 cup chopped red onion

3 cobs of fresh cooked corn ( just put cobs in boiling salted water, bring to a second boil and remove and plunge into an ice bath) let corn cool and remove kernels from cobs.

2 limes-juiced , I use my juicer to juice because it’s tough with limes and you need as much lime juice as possible from 2 limes. I squeezed a third lime over at the end, but it’s probably not necessary. The citrus helps keep avocado from turning brown as well.

1 Teaspoon Olive Oil

1/4 teaspoon kosher salt

a few grinds on the pepper mill–to taste

I put in about 1/2 pint of small grape tomatoes, but you can eyeball if using larger tomatoes, I didn’t want tomatoes to over power the other outstanding flavors –if you prefer you can cut tomatoes in 1/2. I sometimes do this if I am not using the small grape tomatoes.

2 avocados–sliced and cut into cubes

1 small-medium jalapeno–seeded and minced

*a handful of chopped fresh cilantro if you love it

Directions:

  • We Cook shrimp- peel and de-vein or buy it cleaned and de-veined whichever works best for you. I like cooking my own shrimp but you can certainly use a “cooked shrimp” readily available in most markets. I cut shrimp up into bite size pieces but not too small.

Cook corn and allow to cool down. When corn is cooled completely down I cut kernels off.

In a separate small bowl, place chopped red onion, lime juice, olive oil and salt and a little black pepper. Whisk together .

I placed Shrimp, Corn, Jalapeno and Tomatoes into a large bowl. About an hour prior to serving I poured the lime juice combination over the bowl of Shrimp.

Mix well and allow to sit and marinade. You’ll want to mix a few times before adding avocados to circulate the marinade.

Taste for Salt and Pepper but it should be good.

I added the 2 Avocados right before serving and squeezed a little more lime over it, probably not necessary but I did. If you’re adding the cilantro go ahead and add it now.

That’s it–perfect summer salad.

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house or you can skip all together if you don’t like red onion — last night I added it and adds a nice little crunch and another layer of flavor

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

Springtime in a Bowl – Shrimp, Asparagus and Tomato Pasta

Since it is really Spring it just makes you want to lighten up the menu a bit and my mind immediately goes to asparagus!  This recipe is a variation on my Summertime Tomato Pasta. I wanted to use some of those beautiful asparagus out there. Even though I knew Joel would pick them out , I still made this dish. The asparagus are large enough for him to easily pick out and put on my plate. This dish is light and delicious and pretty quick to prepare. It is like springtime in a bowl!  There are so very many things to do with asparagus but this just appealed to me  and if you leave the shrimp out you have a lovely vegetarian pasta dish and if you leave the pasta out you have a super light dish!  I used the shrimp.  I also used linguine in this recipe because it just seems to hold on to the flavors nicely. Happy Spring and Enjoy.

Ingredients:

1 lb. box linguine ( I used Fini Linguine , it was lighter than regular linguine and was just perfect)

2 Tablespoons Olive Oil

2 pint size containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 16-20 oz. of tomatoes)  I cut tomatoes in 1/2.

kosher salt

freshly ground black pepper

* crushed red pepper ( we like the heat) use your own discretion depending on how you like it, totally optional

3 large cloves of garlic, chopped finely

1/2 cup dry white wine ( I use whatever I have open)

1 lb. Asparagus , trimmed, stalks cut on a diagonal into app. 1 1/2 inch pieces

1 pound large shrimp, peeled and deveined

fresh basil chopped ( app. 1/2 cup)

1 teaspoon dried oregano

Directions:

Cook the pasta according to box directions.( Fini Linguine cooks in 6 minutes perfectly) scoop out a little pasta water after cooking about 1/2 cup to 1 cup and keep it handy if pasta is too dry, you can add water to it a little bit at a time.

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, app.  1/4 teaspoon kosher salt and app. 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until tomatoes are soft , it takes at least 5 minutes . You want the tomatoes to start to burst so they make a delicious sauce.  Add the crushed red pepper and garlic. Cook for another few minutes ( don’t burn the garlic)keep on low heat and stir around. Add the wine and the asparagus. Bring to a low boil and simmer for at least 5 minutes . Taste for Salt and Pepper, if it needs more this is when I would add it, and I did. I added a bit more salt here, pepper was fine. You need to use your own discretion about the salt .

Sprinkle shrimp in a bowl with a little salt and pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, about 10 minutes. Shrimp needs to be firm to the touch, and opaque if cut into. Stir in the chopped basil and the oregano.

Pour the sauce over the pasta and toss well to combine.  You can always add more crushed red pepper when finished.

This was really delicious and light. Joel of course picked out every piece of asparagus, and put them in my bowl. That was fine with me because I love asparagus.

*this dish will easily serve 4, if you like you can always add another 1/2 lb. of shrimp for 4 people.

Salmon with a Mustard Glaze

Here 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.  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.

Tuscan Shrimp with White Beans

Misc. dinners and New Years Eve 071Misc. dinners and New Years Eve 073Misc. dinners and New Years Eve 074  This is a wonderful and very simple meal and perfect any time of the year.  By very simple, I mean the ingredients are as simple as the preparation. I cooked this whole recipe up in a 1/2 hour–very little prep other than the shrimp which you can get cleaned and de-veined at your local fish store  and you’ll look like a chef! So great. This is my kind of recipe. I have also made it adding some spinach to it , just add some fresh spinach ( as much or as little as you’d like) to the tomatoes right before you add the shrimp for the final time, let spinach just wilt then add shrimp back in to the pan at the end. Joel really hates spinach so if I’m doing it I cook spinach in a separate pan and add to mine. 
The beans are a perfectly healthy alternative to pasta and very filling.

Enjoy!

Ingredients:

*this is for 4 servings and for the 2 of us I used the same amount of sauce just cut the beans to 1 1/2 cups and a little less olive oil. ( see photo) 

3 cups canned Cannellini white beans

1/4 cup plus tablespoons olive oil

app. 16 large shrimp ( this would be 4 per person, so adjust depending on size of shrimp) cleaned and deveined — I sometimes like to leave the tail on the shrimp –as you can see but it is totally up to you.

4 cloves garlic, minced

1/4 – 1/2 teaspoon crushed red pepper depending on how spicy you want it

1 can of diced tomatoes (15 oz) 

1 cup whole basil leaves-optional if you’re using spinach you won’t use basil

1 tablespoon fresh lemon juice

Kosher Salt and Freshly ground black pepper

*you can use some extra-virgin olive oil for drizzling

* sprinkle of fresh chopped italian parsley if you like as well

Directions:

Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp. Lay out the shrimp on some paper towels and sprinkle with kosher salt and freshly ground black pepper.

Heat 1/4 cup of oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook , tossing frequently for a few minutes till shrimp turns pink , curls up and is cooked. ( don’t overcook) Remove the shrimp to a bowl with tongs. Add the garlic to the pan and saute until the garlic browns a little bit. Add the crushed red pepper flakes and cook for another minute. Add the tomatoes and basil and stir briefly, the add the lemon juice. Season with a little more Salt and Pepper and if you’re adding spinach this would be a good time. For 4 people a whole bag of baby spinach is perfect.  Cook for another minute or so, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp and make sure it’s fully cooked.

I placed beans on a large platter with shrimp over them. Drizzle with a little of the best olive oil you have on hand. Sprinkle with parsley if you’d like. Serve warm. You can also just serve shrimp with beans on the side. I thought it made a lovely presentation on the platter.

* leftovers were amazing

Clams and Spaghetti–White Sauce

I made this recipe for the first time back in 2014 and highly recommend it for a quick and delicious meal.IMG_6286IMG_6287 (2)IMG_6283 (2)It is super easy and not intimidating at all. I got the recipe from Jessica’s Seinfeld’s book The Can’t Cookbook even though I know how to cook.  

Pick up Clams at your local fish store and just follow instructions for cleaning.

http://www.doitdelicious.com this is Jessica Seinfeld’s site or you can just buy the book “The Can’t Cookbook”.

Ingredients:

2 dozen littleneck clams

3 cloves garlic

app. 1/4 cup chopped fresh flat-leaf parsley

1 cup dry white wine, such as Sauvignon blanc. I actually used what I had open which was a Pinot Grigio

1 box spaghetti, you can use any kind of spaghetti you like. I actually had bucatini style in the house so that’s what I used

3 Tbsp. Olive Oil

*if you’d like a little heat and you should know your audience because mine didn’t so I put on table for those who wanted to add heat. If you are adding add app. 1/4 tsp. crushed red pepper

Kosher Salt , to taste. I have to say I added almost no extra salt at all.

You’ll need a large deep pot to cook clams in. I used my Le Creuset Pot.

Directions:

I placed my clams in a colander and I put the colander in a larger bowl in the sink and I filled the bowl with cold water. I let the clams soak for a few minutes, then rubbed with my fingers to dislodge any dirt; then drained the clams. Throw away any clams that remain open or were smashed. ( my clams were pretty clean) I purchased them clean from Whole Foods. Any Fish Store will clean them for you, but always run them through this process to remove any residual sand, etc.

Smash the garlic and chop it . Chop the Parsley. Measure the Wine. Place all your ingredients near to the stove.

Cook Pasta according to directions on box.

Place a large pot on the stove and turn the heat to medium. Pour in 2 Tbsp. of Olive Oil until it heats up and shimmers ( a few minutes) Add chopped garlic to the pot, and cook , stirring , for at least a minute, until you can actually smell the garlic breaking down. Don’t Burn!!!! Now add the wine and the clams and cover the pot with a tight-fitting lid and you’ll want a fairly high flame, probably medium-high . Cook clams until they open, I probably cooked for about 10 – 12 minutes. Looked so beautiful! Add the parsley and the red pepper now if you’re using. Throw away any unopened clams, they are no good.

Once pasta is al dente and drained I transferred to a large serving bowl and added 1 Tbsp. of Olive Oil to pasta, top with clams. Sprinkle if you’d like a tiny bit of coarse salt now if you feel it needs it. I did not need to add any additional salt or pepper. Adjust to your taste.

Amazing!!!! and did I mention Super Easy!!!!!

Shrimp with Tomatoes and Corn

I saw this recipe on the New York Times cooking site by Ali Slagle. One of my most favorite cooking sites . I made a few changes to recipe and would highly recommend checking out this recipe. I served with rice but this recipe stands on it’s own as a meal. You can use pasta or bread as well. If you love shrimp and corn and tomatoes this one’s for you.

And I just want to talk about this new pan I received as a gift from my sister. You see it in the pictures it is a carbon pan from a company called @madein –check it out if you’re in the market for some new pans. I absolutely love this pan and reach for it whenever I can. @madein on Instagram. Now you know I make no money for this endorsement and I just want to spread the good word on a great product.

Ingredients:

1 pound large shrimp, peeled and deveined — I used under 12 ( meaning 12 to a pound) Mexican White Shrimp– this is the shrimp I prefer but use what you can get and like

Kosher Salt and Pepper 

2 Tablespoons Extra-Virgin Olive Oil

1 pint cherry or grape tomatoes — there are so many variations out there now– I used these tiny little grape tomatoes but would use different colors as well ( heirloom grape / cherry tomatoes)

2 cups fresh or frozen corn– app. 4 ears fresh corn

5 garlic cloves–minced

1/2 teaspoon red-pepper flakes — we like the heat use at your own discretion– this was not spicy

1/4 cup dry white wine

2 Tablespoons fresh lemon juice from 1 large lemon

2 Tablespoons unsalted butter

*extra lemon wedges and cut up fresh basil for serving–totally optional

Directions:

Pat the shrimp dry and season with salt and pepper. In a large skillet heat the olive oil over medium high heat. Add the shrimp and cook until pink and lightly golden in spots, app. 1 – 2 minutes on each side. Remove with slotted spoon to a plate and set aside. You will finish cooking through at the end and you don’t want shrimp to over-cook.

Add the tomatoes to the skillet, you can season with a little salt and pepper if you’d like and cook stirring a few times just till the tomatoes to start to blister, 3-4 minutes. Add the corn, season with salt and pepper, and cook, stirring a few times to incorporate. Tomatoes will start to burst and the corn is golden , another 3- 4 minutes.

Add the minced garlic and red-pepper flakes and cook stirring another few minutes. 

Reduce heat to medium and add the wine and lemon juice, stirring any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted . Add back the shrimp and stir until warmed through and shrimp is fully cooked , another 2 minutes or so. Stove was on medium-low.

Taste for Salt and Pepper . Add some fresh Basil if you’d like and you can serve with some extra lemon wedges .

Lime Shrimp with Corn and Avocado

IMG_8249 (2) IMG_8233 IMG_8228 (2)All I can say is Wow!!!! This is truly one of my most favorite recipes ever.   I cooked about a pound of beautiful shrimp and I wanted to use it in a delicious light salad incorporating some fresh corn and avocados. This salad has some of my most favorite ingredients in it.  I used fresh corn, fresh tomatoes, jalapeno, red onion, and shrimp! Limes are the secret ingredient here because they add all the flavor to this super light dressing.  This has got to be one of the healthiest most delicious salads.  Totally not fattening but filling because of the shrimp , corn and avocados. If you’re into these ingredients this is a must go to for summer entertaining. Light and Fresh , low in calories and so so easy to make.

If you like cilantro I would chop some up and add it, but a lot of people hate it so much I chose to not add. I removed all the seeds from the jalapeno and probably used 3/4 of a large one. One small seeded jalapeno is perfect and not hot at all. Be careful handling the peppers and the seeds,  I’ve taken to wearing surgical gloves to cut up the peppers.

This is a perfect salad just don’t add avocados till you’re ready to serve,  everything else can be assembled ahead of time. I put together in the morning of the day I was serving and then added my avocados right before I served. This is what I did.

Honestly one of my most favorite salads.

Ingredients:

1 lb. cooked shrimp (after cooking it should be 1 lb.) I then cut it up into smaller pieces. I probably cut each shrimp into 4 pieces. Remember I used under 10’s. So that’s 10 shrimp to a pound. You want the shrimp pieces to be bite size but not too small.

1/4 cup chopped red onion

3 cobs of fresh cooked corn ( just put cobs in boiling salted water, bring to a second boil and remove and plunge into an ice bath) let corn cool and remove kernels from cobs.

2 limes-juiced , I use my juicer to juice because it’s tough with limes and you need as much lime juice as possible from 2 limes. I squeezed a third lime over at the end, but it’s probably not necessary. The citrus helps keep avocado from turning brown as well.

1 Teaspoon Olive Oil

1/4 teaspoon kosher salt

a few grinds on the pepper mill–to taste

I put in about 1/2 pint of small grape tomatoes, but you can eyeball if using larger tomatoes, I didn’t want tomatoes to over power the other outstanding flavors –if you prefer you can cut tomatoes in 1/2. I sometimes do this if I am not using the small grape tomatoes.

2 avocados–sliced and cut into cubes

1 small-medium jalapeno–seeded and minced

*a handful of chopped fresh cilantro if you love it

Directions:

  • We Cook shrimp- peel and de-vein or buy it cleaned and de-veined whichever works best for you. I like cooking my own shrimp but you can certainly use a “cooked shrimp” readily available in most markets. I cut shrimp up into bite size pieces but not too small.

Cook corn and allow to cool down. When corn is cooled completely down I cut kernels off.

In a separate small bowl, place chopped red onion, lime juice, olive oil and salt and a little black pepper. Whisk together .

I placed Shrimp, Corn, Jalapeno and Tomatoes into a large bowl. About an hour prior to serving I poured the lime juice combination over the bowl of Shrimp.

Mix well and allow to sit and marinade. You’ll want to mix a few times before adding avocados to circulate the marinade.

Taste for Salt and Pepper but it should be good.

I added the 2 Avocados right before serving and squeezed a little more lime over it, probably not necessary but I did. If you’re adding the cilantro go ahead and add it now.

That’s it–perfect summer salad.

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

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 .

Perfect weeknight meal or any night meal.

Enjoy!

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