Slow Baked Salmon with Lemon Butter Sauce

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Quick Post: I served this with my favorite roasted green beans and this garlic rice pilaf – oh, and don’t forget to splurge a little and cover the whole plate with lemon butter sauce. I have baked salmon several times before, but I was curious about this “slow” baking method. It is easy to overcook fish, and there isn’t much you can do to redeem it; so using a lower temp and a little longer cook time is a safe bet. The salmon came out perfectly moist and flavorful – almost custard like in the center; and the addition of the tangy, rich lemon butter sauce made for a crave-worthy fish dinner. Thanks for reading, enjoy!

**Slow Baked Salmon – adapted from Epicurious

  • Extra virgin olive oil
  • 4 6-ounce boneless salmon fillets, skin on
  • Salt and pepper to taste
  • Fresh lemon, sliced thinly

Directions –

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Season with salt and pepper, and lay lemon slices over top the fish. Bake salmon until just opaque in center, 12-15 minutes.

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**Lemon Butter Sauce – adapted from Food Network 

*This is half the original recipe, and we had more than enough for a pound of fish*

  • 1/2 cup dry white wine
  • 1 lemon, peeled and segmented
  • 1 tablespoons minced garlic
  • 1/2 tablespoon minced shallots
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1/2 cup heavy cream 
  • 1 stick unsalted butter, cut up, at room temperature
  • 1 tablespoon finely chopped fresh parsley

Directions

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

 

 

Spicy Fish Tacos with Avocado-Yogurt Sauce

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These tasted pretty good and the yogurt sauce is a must to cool down the spiciness of the fish. Thanks for stopping by! Enjoy 🙂
Spicy Fish Tacos with Avocado-Yogurt Sauce – adapted from Crumb
Spicy Lime-Chipotle Fish –
  • 2 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • 2 tsp chipotle powder (or chili powder, if you prefer)
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp salt
  • 1 lb fresh mahi-mahi fillets (or any other firm white fish)
Avocado-Yogurt Sauce –
  • 1 large ripe avocado, pitted and roughly chopped
  • ¼ cup Greek yogurt
  • 1 tbsp fresh lime juice
  • ½ cup roughly chopped cilantro
  • ¼ tsp salt
  • ¼ cup water
Tacos and Garnishes-
  • 12 small corn tortillas
  • Shredded cabbage
  • Cilantro sprigs
  • Lime wedges
Marinate the Fish:
  1. In a small bowl, combine the lime juice, olive oil, chipotle powder, cumin, paprika and salt, and stir until smooth.
  2. Pat the fish dry with paper towels. Rub on both sides with the lime-chipotle marinade. Transfer to a plate and cover tightly with plastic wrap, then transfer to the refrigerator to marinate for 15-20 minutes.
Prepare the Avocado-Yogurt Sauce:
  1. While the fish marinates, prepare the avocado-yogurt sauce.
  2. In the bowl of a food processor, combine the avocado, yogurt, lime juice, cilantro, salt and water, and process until smooth and creamy. Transfer to a serving bowl and cover tightly with plastic wrap. Refrigerate until ready to use.
Cook the Fish:
  1. In a large heavy-bottomed skillet set over medium-high heat, saute the fish in the remaining 2 tbsp olive oil until opaque and flaky, about 4-5 minutes per side.
  2. Remove from heat, and transfer to a platter. Using a fork, break up each filet into bite-sized chunks. Cover with foil, and set aside while you warm the tortillas.

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Warm the Tortillas and Assemble the Tacos:
  1. In a heavy-bottomed skillet set over medium heat, warm the tortillas one at a time for 20-30 seconds per side, or until soft and flexible. Wrap the finished tortillas with a clean dishcloth to keep warm between batches.
  2. To assemble, place three tortillas on each plate and drizzle with avocado-yogurt sauce. Divide the fish evenly between the tortillas, then serve immediately with bowls of toppings so that everyone can top off their tacos as they please.

Crispy Fish Sandwiches

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These are scrummy! No, I didn’t make that word up 😉 These are basically this recipe and instead of using the soft wrap bread, I used ciabatta rolls 🙂 Yes, it’s not a new one but it’s a good one! You can’t go wrong with crispy fish, creamy tartar sauce and more carbs 🙂 Thanks for reading, enjoy!

Spaghetti with Shrimp and Vodka Cream Sauce

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I posted this recipe over a year ago, but I wanted to share it with you all again cause it’s just that good! I made it exactly as the recipe calls for – 1 cup of heavy cream and 1/2 cup of vodka and everything 😉 No worries – I didn’t have two drunk minors stumbling around after they ate this. Thanks for reading, enjoy!

Penne and Shrimp with Vodka Cream Sauce – adapted from The Pioneer Woman

  • 3/4 pounds Penne pasta (I used a pound of spaghetti)
  • 1 pound shrimp (I used 1.5 pounds, we love shrimp)
  • 2 Tablespoons Butter
  • 2 Tablespoons olive oil
  • 1 whole onion (small), diced fine
  • 2 cloves garlic, minced
  • 1/2 cup vodka (or white wine)
  • 1 – 8 ounce can tomato sauce
  • 1 cup heavy cream
  • salt To Taste
  • pepper To Taste
  • Parmesan cheese

Directions –

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your vodka or white wine. Let the vodka or wine evaporate for a few minutes, stirring occasionally. If you would rather not use alcohol, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Finally add your cooked penne pasta and give it a good stir.

Shrimp Tacos with Adobo Sauce

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These were really good and I will definitely use this recipe again. Even my picky daughter ate her serving up! Thanks for reading, enjoy!

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Shrimp Tacos with Adobo Sauce – adapted from Coupon Clipping Cook

  • 10 Corn Tortillas
  • 1 1/2 pounds large raw Shrimp, Deveined and Shelled
  • ½ teaspoon Chili Powder
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Ground Black Pepper
  • ¼ teaspoon Ground Cumin
  • 3 dashes Sea Salt
  • 1 1/2 tablespoons Olive Oil
  • 3 tablespoons chopped Cilantro
  • 3 tablespoons chopped Red Onion
  • 1 cup shredded Green Cabbage
  • 1 cup shredded Purple Cabbage
  • 1 whole Lime

For the Adobo Sauce:

  • 5 teaspoons Adobo Sauce (from a can of chipotle peppers in adobo sauce; 11 ounce can)
  • ¼ cup Sour Cream
  • 1/2 of a whole Lime
  • 2 dashes Salt

Directions –

Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.

In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice, and salt. Mix and set aside.

Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin, and salt. Mix together so that the shrimp is coated with the spices.

In a medium size skillet add the olive oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the olive oil in the pan, and remove the shrimp on to a cutting board or plate.

Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.

Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro, and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm, and with a quarter piece of lime.

Lobster Macaroni and Cheese

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Just in case you didn’t think that macaroni and cheese could get any more decadent…you come across this gut busting concoction! Seriously though – it calls for four cups of cheese and four cups of heavy cream…in order to redeem this a tad, this Momma is going to use half and half instead of all cream. That’s how I roll, folks! 😉 I can’t justify it, even if it is a rare dish in this house. I learned something about myself while making this: handling lobster tails gives me the willies! This was my first time handling raw lobster and the shell grossed me out. My daughter thought the spots on the shell were its eyes! That was kind of funny, but she is always wary of trying new things. I told her lobster is like a huge shrimp, but tastes even better. She ended up eating her entire serving and proceeded to ask if she can take some leftovers to school 😉

Verdict: This came out good, but it could use some more spice. Make sure to season well and taste the sauce as you go. Thanks for reading, enjoy!

Lobster Macaroni and Cheese – adapted from The Neely’s

  • 4 tablespoons butter, plus 1 tablespoon for greasing dish
  • Kosher salt
  • 1 pound penne pasta
  • 2 small shallots, finely chopped
  • 2 cloves garlic, chopped
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 5 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 4 cups heavy cream
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 2 cups shredded sharp white Cheddar
  • 2 cups shredded Gruyere
  • 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
  • 1/4 cup panko bread crumbs
  • 1/4 cup freshly chopped parsley leaves

lobster

Directions –
Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.

Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.