Weeknight MAPLE ROASTED SALMON

This is by far the quickest and easiest tasty salmon recipe.  It is perfect for a weeknight dinner but impressive enough for entertaining.  

INGREDIENTS: 

2.5 pound boned fillet of salmon 
1/4 cup of organic maple syrup
2 tablespoons of grainy mustard
coarse salt to taste
freshly coarse ground black pepper to taste

METHOD:

Preheat oven to 425 F
Line a a large oven pan with parchment paper.

In a measuring cup, whisk the maple syrup, mustard, salt and pepper. Pour evenly over the salmon fillet. Roast for 15 to 20 minutes.  Gently spoon the sticky delicious juices that have spilled over, onto the fillet.  Cover loosely with foil wrap and let rest for 5 minutes before serving.
   

 TIPS:

Try not to over cook the salmon.  It will continue to cook while resting covered with the foil.

 

SUPER EASY OVEN ROASTED HALIBUT with POTATOES, ZUCCHINI and KALAMATA OLIVES

This is a delicious quick one pan meal.  I serve this family style and everyone digs in.  It is perfect for a weeknight dinner.

INGREDIENTS:

2 pounds of wild Alaskan Halibut  (will serve 6 to 8 people or leftovers)
3 cups diced potatoes
2 cups diced onions ( 2 medium size cooking onions)
2 cups diced zucchini
2 tablespoons of tomato paste
3 minced garlic cloves
2 bay leaves
3 tablespoons extra virgin olive oil and extra to drizzle on the fish
2 tablespoons butter
10 Kalamata olives
1/4 cup of a light crisp tasting white wine (such as a Pinot Grigio)
salt
white pepper or freshly ground black pepper
hot pepper to taste  (optional)


METHOD:

Preheat oven to 400 degrees Fahrenheit.

In a large oven proof pan heat up 2 tablespoons of extra virgin olive oil and butter.  Saute potatoes and onions  (salt to taste at this point) until potatoes are soft.  This will take about 10 to 14 minutes. 









Add in zucchini and saute for 2 minutes. Add in tomato paste, garlic, pepper, bay leaves and Kalamata olives.  De glaze pan with 1/4 cup of white wine.  

Place fish on top of the bed of sauteed vegetables. Drizzle extra virgin olive oil over fish and salt and pepper to taste.  

Pan goes in oven until fish is cooked to your liking.  It doesn't take very long, approximately 25 minutes, depending on the thickness of the fish.  Take out of oven, cover loosely with foil and let sit for 5 minutes before serving.

I like to serve this family style in the middle of the table.  But be very careful the pan is extra hot.

TIPS:

1. You can substitute any other white fish in this dish.  


 

EASY ASIAN SALMON

Another great and easy salmon recipe.  So simple, you can make this on a weeknight when you're craving a quick and tasty homemade meal!!

INGREDIENTS: 
one whole wild salmon fillet approximately 3.6 pounds
1/3 cup Tamari sauce
3 tablespoons of honey
3 tablespoons of grated  garlic
2 tablespoons of grated ginger
freshly ground black pepper
1/2 teapoon of chili pepper flakes
2 tablespoons of sesame seeds

METHOD: 
 Heat the oven to 400 degrees F.
 Place salmon fillet on a cookie sheet that has been lined with parchment paper.

In a measuring cup, whisk, tamari, honey, garlic, ginger, black pepper and chili pepper flakes.  Pour 2/3 of the marinade over the fillet. Reserve the 1/3 to pour over the salmon towards the end of the cooking time.

Cook uncovered in the oven for 25 minutes and then pour the remainder of the glaze over the fillet of salmon.  Continue to cook for another 5 minutes. Salmon is cooked when it flakes easily with a fork.  Do not over cook. Remove from oven and sprinkle with the sesame seeds. Cover loosely with foil for 5 minutes before serving.

TIPS:
Use the delicious sauce/glaze that is in the pan surrounding the salmon.  Spread the sauce over the salmon fillet before serving.
   







  




 

QUICK OVEN ROASTED SEABASS with WHOLEWHEAT PANKO CRUST

A quick weeknight dinner that is impressive and delicious enough for entertaining.  Another family meal in regular rotation.  I am always trying to add more fish recipes into our diet.

 INGREDIENTS:

4-6 ounce fresh sea bass fillets
2 teaspoons Dijon mustard
freshly squeezed lemon juice and zest of 1 lemon
1/4 cup of unsalted butter plus an extra 2 tablespoons to grease oven dish
1 cup of minced fresh parsley
1 cup of wholewheat Panko bread crumbs 
 salt and freshly ground pepper to taste

METHOD:
 
Preheat oven to 375F.
Butter a baking dish with 2 tablespoons of butter. Place fish (skin side down) in dish. Season the fish fillets with salt and freshly ground black pepper. Brush the the top of the fish fillets with Dijon mustard.

In a frying pan over medium heat, melt the butter and stir in the Panko crumbs. Toast for a few minutes until the Panko crumbs have absorbed all the butter. Take the pan off the heat and stir in the lemon juice, lemon zest, parsley, salt and pepper.  Mix well and let cool.  Press cooled Panko mixture onto the top of the seasoned fish fillets .

Bake at 375F for approximately 20-25 minutes, until the topping is golden brown and fish is cooked through. Fish should flake easily when done.
Remove from oven. Let stand at room temperature covered loosely with foil for 5 minutes before serving.


TIPS:

1. The general rule of thumb for cooking fish is 10 minutes per inch of thickness.
2. To test if a fish fillet is fresh, press the flesh with your finger. Your finger indentation should disappear. If the imprint remains, the fish is not fresh.
3. You can use regular Panko instead of wholewheat.
4. One 6-ounce fish fillet is plenty per person.

 
  

PORTUGUESE STYLE SHRIMP with PIRI PIRI SAUCE

  This is a very quick and tasty shrimp appetizer.  It is great served with traditional Portuguese corn bread.

INGREDIENTS:

400 grams of tiger shrimp, peeled and deveined (approximately 30 shrimp)
1/4 cup of extra virgin olive oil
2 Thai red chili peppers, seeded and chopped finely
1/3 cup of chopped fresh parsley (reserve 2 tablespoons for garnishing)
1 medium sized onion, small diced
1 large or 2 small garlic gloves, minced
1/2 tablespoon sweet paprika or 1/2 tablespoon of smoked paprika (depending on your preference)
Piri Piri sauce for serving (a Portuguese hot sauce made from Capsicum peppers)
Portuguese corn bread


METHOD:

In a large skillet on medium heat, add 2 tablespoons from the 1/4 cup of olive oil.  Add onion, salt generously, and cook for 5 minutes.  Toss in Thai chili peppers and garlic. Saute 1 minute.  Add the remainder of the olive oil.  Increase heat to medium high.  Pat dry shrimp with a paper towel, before adding to the pan.  Saute shrimp for 2 minutes.  (Shrimp will just begin to change colour.)  Stir in the smoked paprika and the chopped parsley.  Saute for 2 more minutes.  Take off the heat. Sprinkle with the reserved minced parsley.  Serve with the Piri Piri sauce on the side for dipping.  Don't forget to serve the Portuguese cornbread for sopping up the sauce.

TIPS:

1. Do not overcook the shrimp. Properly cooked shrimp will have a bit of a crunch and almost a sweetness as well.
2. Do not burn the chili peppers and garlic.
3. The heat in the Thai chili peppers is in the seeds.  If you like it spicy, do not remove the seeds.
4.  It is important to salt the onions while you are sauteing. The salt releases the liquid in the onions and prevents them from burning.

 
SERVING SIZE: As an appetizer, approximately 5 shrimp per person






 

PENNE with SMOKED SALMON in a VODKA ROSE SAUCE

  
This is a very quick weeknight dinner.  Smoked salmon, tomato, cream, vodka and pasta. Yum!

INGREDIENTS:


150 grams of smoked salmon, thinly sliced and chopped
2 cups of pureed tomatoes
1 cup of 35% cream
1/4 cup vodka
1 onion minced finely
1 tablespoon of butter
1 tablespoon of olive oil
chili flakes to taste
salt and freshly ground black pepper

1/4 cup sliced green onions (green part only)
1/4 cup of fresh basil cut into chiffonade
1 tablespoon of freshly grated parmigiano reggiano cheese
1 package of penne rigate, 500 grams


METHOD:

In a large skillet, on medium high heat, warm up the butter and olive oil.  Saute the
minced onion until golden and translucent.  Add the vodka and let it burn off for a   

couple of minutes. Add the tomato puree, bring to a simmer for 5 minutes. Off heat add the cream. Put the pan back on medium heat and bring the sauce to a simmer.  Do not boil.  Lastly stir in the salmon, green onion, basil, parmigiano reggiano cheese, chili flakes (if using), salt and pepper.  Let it simmer for 2 minutes.  Turn off the heat and set aside while you wait for the pasta to be ready.

Cook pasta until it is al dente (with a bit of a bite).  Drain and add to the pan with the sauce and serve immediately.

TIPS:

1. Always under-cook any pasta (approximately 1 minute less than the suggested time), that is going into a warm/hot sauce because it will continue to cook as it absorbs the sauce.
2. The pasta absorbs the sauce quickly. It is best eaten right after you add the pasta to the sauce. However if you prefer a saucier pasta dish, reserve one cup of the sauce and spoon over the already individually plated pasta.
3. You can substitute any pasta shape, and any type of pasta.
4. Always add the cream to the pan off the heat source, otherwise the cream will curdle.
5. This meal can be ready in less than 20 minutes. 
  
SERVING SIZE: Approximately 4 to 6 servings
 





  



 

LOW-FAT OVEN BAKED FILLET of COD with PANKO CRUST

A simple, crispy, and delicious oven baked fish recipe. You can substitute any white fish in this recipe. 

INGREDIENTS:

6 boneless, skinless cod fillets
zest and juice of 1 lemon
1/4 cup of butter
1 cup panko bread crumbs
1/2 cup fresh minced parsley 
salt and pepper
1 tablespoon olive oil

METHOD:

Preheat oven to 400 F.

Over medium heat, melt 1/4 cup of butter and add panko breadrumbs. Stir until breadcrumbs have absorbed all the butter.  Take the pan off the heat.  Add parsley, lemon juice, lemon zest, salt and pepper.  Mix well and let cool. 

Meanwhile, place fish fillets on parchment lined cookie sheet.  Pat fish dry and brush with olive oil.  Season with salt and pepper.

Place cooled panko mixture over each fillet and gently press into fish. 

Bake for 25 minutes, or until fish flakes easily and panko crumbs are golden brown.

Cover loosely with foil and let stand at room temperature for 5 minutes before serving.


TIPS:

1.  You can substitute any type of fish fillet such as sole, grouper, snapper, seabass, or halibut. Cooking times will vary depending on type and thickness of fish.

 

QUICK SPICY SHRIMP and CHERRY TOMATO SPAGHETTI

 Easy week night dinner

INGREDIENTS:

500 grams spaghetti
400 grams large peeled and deveined shrimp
2 cups cherry tomatoes (not grape tomatoes)
4 garlic cloves, minced, approximately 3 tablespoons
4 tablespoons of extra virgin olive oil
1 tablespoon of butter
1/4 to 1/2 teaspoon of hot red chili flakes (optional and to taste)
1/2 cup of a light crisp white wine, such as a Pinot Grigio
1/2 cup fresh basil, torn or cut in chiffonade
additional olive oil for serving
salt and pepper


METHOD:


Start boiling the water in a large pot for the spaghetti.  Once it comes to a boil, salt generously.

Meanwhile, in a large sauteuse or large frying pan, heat 4 tablespoons of olive oil over medium heat. Saute minced garlic and chili flakes for 30 seconds to a minute, just until fragrant. Do not brown garlic.
Then add cherry tomatoes and a sprinkle of salt. Cook for 4 minutes.

At this point the water should be boiling, so add your spaghetti and cook for 1 minute less than the recommended package time.

Once the tomatoes have cooked for 4 minutes, add 1/2 cup of wine to deglaze pan.  Simmer for a couple of minutes until the liquid reduces down a bit. Then add the shrimp, that have been patted dry.  Salt the shrimp lightly.  Cook for approximately 5 minutes, just until shrimp have turned pink.
Do not overcook the shrimp.  Add a tablespoon of butter and take the pan off the heat.  Salt and pepper to taste.

Pasta should be ready at the same time.

Drain pasta well, but reserve 1/2 cup of the pasta water.

Add pasta to pan with shrimp and tomatoes.  Add some of the water, if necessary, to loosen the sauce.
Sprinkle with fresh basil.  Drizzle additional olive oil just before serving.


TIPS:

 
1. The sauce should always be ready first, waiting for the pasta to finish cooking.
2. Always under cook pasta by 1 or 2 minutes (the time depends on how "al dente" you prefer your pasta) when you are adding pasta to a hot sauce, because the pasta will continue to cook as you toss the two together.
3. Do not overcook shrimp, or shrimp will be rubbery.  Shrimp should taste fresh and with a slight crunch.  To avoid overcooking the shrimp, turn off the heat right after the shrimp have turned pink and take the pan off the heat source.  The shrimp will continue to cook while you are waiting for the pasta to be ready. 
4. I like to add a tablespoon of butter to most quick cooking sauces at the end of cooking time, it adds richness and depth. Giving the dish a restaurant quality.
5. Add salt to tomatoes once you add them to the pan to help release their juices into the sauce and to avoid burning the garlic.
6. Do not burn garlic, or chili flakes. If at anytime you notice that that there might be too much browning, add splash of wine to deglaze as you continue through the steps.
7. Avoid cooking with oaky chardonnay.  Otherwise the smell and taste will over power all the other flavours in this dish.


SERVINGS: This recipe will serve 4 generous portions

ROASTED FILLET of SALMON

Easy and delicious roasted fillet of salmon. This will definitely become your favourite salmon recipe.

INGREDIENTS:

2.6 pound center cut boned fillet of salmon
1/4 cup soya sauce
1/2 cup white wine
2 bay leaves
2 tablespoons extra virgin olive oil
6 garlic cloves, pressed through a garlic press (approximately 1 1/2 tablespoons)
1/2 teaspoon red chili seeds (or more to taste)
1/2 teaspoon freshly ground black pepper


METHOD:

Preheat oven to 375 degrees F.
Lightly grease bottom of roasting pan (glass or corning wear is ideal) with 1 tablespoon of olive oil.
In a liquid measuring cup, mix soya, wine, garlic, chili, black pepper, bay leaves, and remainder tablespoon of olive oil.
Pour marinade over the fillet and cover loosely with aluminum foil.
Roast for 20 minutes covered.
Uncover after 20 minutes and baste with pan juices.  And continue to roast for 15 additional minutes.
Remove from oven, baste again and cover loosely with aluminum foil for 5 to 10 minutes before serving.
Serve with pan juices drizzled over top.


TIPS:


1.  2.6 pound salmon fillet yields approximately 5 servings.
2.  To test if a fish fillet is fresh, press the flesh with your finger.  Your finger indentation should disappear.  If the imprint remains, the fish is not fresh.