Category Archives: seafood

Springtime in a Bowl – Shrimp, Asparagus and Tomato Pasta

Posted on May 4, 2016 | Leave a comment

   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. I used the shrimp.  I also used linguine in this , it just seems to hold on to the flavors nicely. Happy Spring and Enjoy. This recipe was inspired by Giada de Laurentis .

Ingredients:

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

2 Tablespoons Olive Oil

2 containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 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)

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 about 5 minutes. 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.

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Springtime in a Bowl – Shrimp, Asparagus and Tomato Pasta

Posted on March 20, 2016 | Leave a comment

It is really Springtime now and 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 tonite and if you leave the shrimp out you have a lovely vegetarian pasta dish. I used the shrimp.  I also used linguine in this , it just seems to hold on to the flavors nicely. Happy Spring and Enjoy. This recipe was inspired by Giada de Laurentis .

Ingredients:

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

2 Tablespoons Olive Oil

2 containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 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)

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 about 5 minutes. 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.

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Shrimp Scampi–Classic

Posted on March 11, 2016 | Leave a comment

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Finished Product

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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!

 

 

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Sexy and Sassy Shrimp for Valentines Day – Fra Diavolo

Posted on February 10, 2016 | Leave a comment

photo (3) photo (5)photo (2)OK it’s Valentines Day and that’s the reason for the sexy, and the reason it’s sassy is because this shrimp packs some heat known as Fra Diavolo sauce. What a perfect meal for Valentines Day and it’s red!!! this was so delicious and light. I highly recommend it and it really was an easy dish to make. I would say it’s downright easy to make. This 1 lb. of shrimp should feed 4. I made it with Bucatini pasta, which is a thick ropey spaghetti, you can use whatever type of spaghetti you prefer or none at all. I would say that this whole dish start to finish took 1/2 hour. That’s so perfect. Buy your shrimp peeled and deveined which will save you time. Happy Valentines Day!

*don’t leave out the fresh herbs, they kick it up a notch

Ingredients:

1 lb. large shrimp, peeled and deveined

1 teaspoon of kosher salt , plus more as needed

1/2 medium yellow onion, chopped

1 (14 oz. can) diced tomatoes

3 tablespoons olive oil, plus 2 teaspoons

1 cup dry white wine

3 garlic cloves , chopped

1/4 teaspoon oregano leaves

1 teaspoon crushed red pepper, I didn’t think this was too spicy ,  you’ll have to adjust to your own taste buds. I actually thought 1 teaspoon was pretty mild, next time I will add more, but we like it spicy.

3 tablespoons chopped fresh italian parsley leaves

3 tablespoons chopped fresh basil leaves

Directions:

In a medium bowl toss the shrimp with 1 teaspoon of kosher salt and crushed red pepper flakes. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the shrimp and saute for a few minutes, toss around a bit and continue cooking until shrimp is just cooked through. ( you’ll want it pink and slightly curled up)

Remove shrimp to a bowl, set aside.

In the same skillet add 1 – 2 teaspoons of olive oil and add onions and saute until translucent and soft, about 5 minutes. Add the can of tomatoes with their juices, wine, garlic, and oregano.  Simmer until the sauce starts to thicken up, about 15 minutes. If sauce sits for a while it may loose some of its liquid , you can just add a little bit of water at a time to get sauce where you’d like it, but just a little at a time.  When you’re ready to serve, add the shrimp back into simmering sauce with any juices that they may have accumulated, toss to coat the shrimp, and cook for about 3 minutes . You can cut into a shrimp to make sure it’s cooked , it should be opaque not translucent. Stir in the parsley and basil. Taste for salt, and serve.

*prepare pasta according to directions and serve shrimp and sauce right on top.

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Salmon made Easy

Posted on January 5, 2016 | 2 comments

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.

 

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Mediterranean Shrimp –Roasted with Feta

Posted on August 7, 2015 | Leave a comment

IMG_8507 IMG_8500IMG_8506IMG_8493 IMG_8497 IMG_8494 IMG_8498 IMG_8486 IMG_8487 IMG_8490Most outstanding shrimp recipe from Ina Garten. All the tastes of the Mediterranean in one dish. It’s roasted shrimp with feta, fennel, tomatoes, lemons, Pernod,  wine and other good things. This was really so very delicious we ate it 2 nights in a row. It doesn’t need rice or pasta but if you’re having 6 people you can stretch it by adding the starch.  I used 1 1/4 lbs.  of shrimp and we had dinner for 2 nights. It was the first time making recipe so I wanted to use the right amount of ingredients. You can easily cut this in half for two people. This recipe as is will generously serve 4.

There are a lot of ingredients and I had to buy a bottle of Pernod but don’t let this discourage you.  You’ll also need a 12″ heavy ovenproof skillet and there is a lot of prep but you’ll look like a pro when this dish comes out of the oven. It really wasn’t difficult and have your fish store prepare shrimp. (Peel and de-vein) if you’d like you can leave tails on but I didn’t and it was perfectly fine.

Ingredients:

4 tablespoons olive oil, divided into 2 tablespoons each

1 1/2 cups medium-diced fennel

3 cloves garlic, minced

1/4 cup dry white wine

1 14 1/2 oz. can diced tomatoes

2 teaspoons tomato paste

1 teaspoon dried oregano

1 Tablespoon Pernod ( available in most liquor stores)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 lbs ( app. 16 per pound) peeled and de-veined shrimp ( I prefer Mexican White and can usually obtain them) Talk to your local Fish Store.

4 -5 ounces good feta cheese, coarsely crumbled

1 cup fresh bread crumbs , yes I made them myself in the food processor–just throw 3 slices of white bread into food processor with crusts on and chop! it’s so much better than store-bought, just saying.

3 Tablespoons minced fresh parsley

2 lemons–1 for zesting and juicing and 1 cut into wedges to serve with dish

Directions:

Prepare shrimp and set aside, I like to place clean shrimp on paper towels to dry them before cooking.

Pre-heat the oven to 400 degrees.

Spray 12″ skillet with cooking spray for easier clean-up. Heat 2 Tablespoons of olive oil over medium-low heat. Add the chopped fennel and sauté for about 10 minutes, until the fennel is softened. Add the garlic and cook for a quick minute. Add the wine and bring to a boil, scraping up any brown bits for about 2-3 minutes and the liquid is reduced by about half. Add the tomatoes with their liquid, tomato paste , oregano, Pernod, Salt and Pepper to the skillet. Simmer over medium-low heat , stirring occasionally, for about 15 minutes.

While the shrimp is cooking combine the bread crumbs, parsley, and lemon zest with the remaining 2 Tablespoons of Olive Oil and set aside.

Turn off the heat and arrange the shrimp (see photo) in one layer over the tomato mixture in the skillet. Scatter the feta evenly over the shrimp. Then sprinkle the bread crumb mixture over the shrimp.

Bake in 400 degree oven for app. 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. (you can cut into a shrimp and make sure it’s opaque at this time)

Remove from oven and squeeze the juice of 1 lemon (I used zested lemon) over the shrimp. Serve hot with the remaining lemon cut into wedges.

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Orzo with Lemon Shrimp and Spinach

Posted on July 29, 2015 | 1 comment

photoDSCN0367DSCN0363DSCN0372DSCN0384DSCN0390By now you all know how very much we love shrimp. It comes in handy to have an ex-shrimp monger on hand to clean and devein my shrimp. I love cooking it but not so much cleaning and deveining it. Joel not only obtains the best shrimp around but he really does do a great job of cleaning and deveining. ( I think it’s in his DNA) In any event we make a pretty good team when it comes to shrimp dishes.
So now on to this delicious dish. I didn’t feel like grilling and this dish was calling out to me. I saw Giada de Laurentiis make a shrimp scampi on her show and she made it with arugula , it looked so awesome and light I figured I’d do it my way and make it with spinach even though I knew Joel wouldn’t eat the spinach. Our friend Drew was over and he loves spinach so we ate Joel’s spinach, once again it’s his loss. This dish was pretty easy to pull together once shrimp was prepped. Not a whole lot of ingredients, and whole thing took about 1/2 hour.  This dish was very light in flavor and a perfect summer night meal, doesn’t have to be served super hot , can be room temperature. Thanks again to Giada for the wonderfully inspiring recipe.

*once the shrimp is prepared this dish is a snap. Have your fish store clean and de-vein your shrimp for you.

Ingredients:

Vinaigrette:

1/3 cup olive oil

zest of 2 large lemons ( try to use organic if you’re zesting and eating the peel) and scrub those lemons well

1/2 cup fresh lemon juice ( from the 2 large lemons you just zested)

1/2 teaspoon of kosher salt

1/2 teaspoon of freshly ground black pepper

In a small bowl, whisk together the olive oil, lemon zest and lemon juice, salt and pepper until smooth and set aside.

Ingredients:

1 lb. orzo

1 lb. shrimp , I used large under 10’s, peeled and deveined  ( you can have fish monger do this )

2 tablespoon olive oil

1 large shallot , chopped

app. 1 more teaspoon kosher salt

1/2 cup dry white wine ,  ( I used what I had on hand)

6 ounces of spinach , I used baby spinach, use whatever greens you like. Giada used arugula .

Directions:

Cook orzo according to directions. Drain and reserve 1 cup of the pasta water.

Place shrimp in a bowl and sprinkle with kosher salt and some freshly ground black pepper . Heat the 2 tablespoons of olive oil over medium high heat. Add the chopped shallots and cook until soft for a few minutes. Add the shrimp, cook shrimp until they turn pink and are just cooked through depending on the size of your shrimp. When shrimp is cooked through remove the shrimp from the skillet. Increase the heat to high and add the 1/2 cup of wine, allow to boil up and scrape up all the brown bits from the bottom of the pan, cook for another minute or so until most of the liquid has evaporated.  Then add orzo to the pan along with the vinaigrette and the spinach and let it wilt down.  I added most of the reserved pasta water , you’ll use as much or as little as you need, I used whole cup of reserved pasta water. Add the shrimp back in and toss well until all the ingredients are well coated. Serve up and enjoy.

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Lime Shrimp with Corn and Avocado

Posted on July 7, 2015 | 3 comments

IMG_8249 (2) IMG_8233 IMG_8228 (2)All I can say is Wow!!!!  I cooked about a lb.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 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 don’t like the ingredients you can Pasadena on this recipe because it’s definitely not for you. For those of you into it 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 summer 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.

 

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

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:

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.

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.

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Creamy Shrimp Pasta

Posted on June 5, 2015 | 1 comment
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Plated up and ready to eat

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Shrimp cooking in the sauce

IMG_6733 IMG_6735 IMG_6741 IMG_6742 This recipe got sort of just thrown together last-minute because I had purchased the shrimp earlier in the day and was in the mood for pasta. There really is no time we are not in the mood for pasta and nothing quite satisfies like the real deal. I had everything else in the fridge but these are super easy ingredients and I highly recommend this recipe to all of you. It’s creamy and delicious without being too heavy. In the mood for pasta and shrimp? this one is sure to satisfy.

Enjoy!

Ingredients:

1 lb. peeled and deveined shrimp, I used under 15 (15 to a pound) for the two of us. This could probably serve 3 to 4 as a side dish, and 2 – 3 comfortably as a main dish. Leave the tails on when you peel and de-vein.  I only used 1/2 box of pasta but you can increase the pasta for more people.

3 Tbsp. Olive Oil

3 large garlic cloves, minced

1/4 tsp. dried oregano

1 15 oz. can of Tomatoes, I used whole but diced would be fine. Whole was what I had in the house and I just broke with the back of a wooden spoon while it was cooking. Either one would work just fine.

3/4 cup Heavy Cream

1/2 cup white wine ( I used Pinot Grigio) just nothing too sweet

1/2 tsp. fresh lemon juice

*1/2 tsp. kosher salt–this is what I used but you can taste for salt and black pepper

*1/4 tsp. freshly ground black pepper

*sprinkle of crushed red pepper–totally optional but if you like a bit of heat this works perfectly here. Use as much or as little as you like and can be added at table if you’re not sure everyone will like it.

1/2 lb. pasta–you can use capellini or fettucine or anything in between. I used fettucine because I was using what I had on hand in the pantry.

Directions:

Heat olive oil in a heavy skillet over medium-high heat ( at least a 12″ heavy skillet) Heat oil until it starts to shimmer but not smokes. Cook shrimp along with garlic, oregano , app. 1/2 tsp. kosher salt and app. 1/4 tsp. freshly ground black pepper, turning the shrimp over after 2-3 minutes (as soon as shrimp curls). Stir in wine and tomatoes, scraping up any bits which may be at the bottom of the pan. Add heavy cream and briskly bring to a simmer until sauce has thickened slightly, about 2 minutes. Stir in lemon juice. I let the sauce sit off the heat while I prepared my pasta, you don’t want rubbery overcooked shrimp.

Meanwhile cook pasta according to box directions for al dente in a well-salted pot. Reserve 1 cup of pasta water . ( you may need water if sauce gets too thick)  Drain pasta.

I then turned on the heat and brought sauce to a low boil and added in the pasta. If sauce is too thick you can thin it out with a little pasta water. I only used a bit of the pasta water. It was divine.

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Salmon with a Mustard Glaze

Posted on May 29, 2015 | Leave a comment

IMG_7557 IMG_7571Here is another delicious Salmon recipe and so super easy. I made this for dinner the other 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. The other night made it with roasted red potatoes and burnt brussels.

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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!!! and you can use a sprinkle of dried thyme as well.

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 then turned on the broiler for a few minutes, check to see if fish is done before doing this. You don’t want it over-cooked. I cooked in oven for 6 minutes and then broiled for 4. It was done to perfection. You don’t have to do the broiler you can just cook the salmon in the oven for about 10 minutes. You might want to check on it depending on the thickness of your filet.

Sometimes I just put lemon slices on the salmon before I cook it– gives it a more lemony flavor and looks very pretty and I happen to have a lot of lemons in the house.

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

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