prep time: 10 min. + 30 min. marinate      cook time: 8-10 min.      total time: about 50 minutes      yields 4 servings3583450_-chef-johns-baked-lemon-pepper-salmon-photo-by-allrecipes

ingredients
3 T lemon juice
1-2 T ground black pepper
3 T mayonnaise
4 tsp dijon mustard
1/8 tsp cayenne pepper (or red pepper flakes)
5 (8-ounce) salmon fillets (about 1.25 in. thick), boned, with skin on
sea salt to taste

directions

  1. whisk together lemon juice, black pepper, mayonnaise, mustard, and cayenne/red pepper flakes in a small bowl. spread mixture over fillets on a plate.
  2. cover with plastic wrap and refrigerate for at least 30 minutes.
  3. preheat oven to 450*F. line a rimmed baking sheet with aluminum foil and spray with oil to prevent sticking.
  4. transfer fillets to prepared baking sheet. try not to let lemon-pepper mix pool around base of fillets, if possible.
  5. sprinkle with sea salt and bake until salmon just flakes with a fork, 8-10 minutes.

source – allrecipes.com magazine, pg. 13

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makes 4 servings       time: 30 minutes

ingredients
1 c evoo
6 cloves garlic, thinly sliced
4 jalapenos, seeded and thinly sliced
1 T red pepper flakes
2 c tomato sauce
1 c dry white wine
20 shrimp (21-25 count, peeled and deveined)
1 lb linguine
4 T fresh marjoram, roughly chopped
1/4 c parsley, roughly chopped
salt and ground pepper

directions

  1. in a large saute pan, add half of the oil and heat over medium heat. add the garlic and jalapenos and cook until softened, about 3 minutes.
  2. add the red pepper flakes, tomato sauce, wine and bring to a boil. lower the heat and simmer for 4 minutes.
  3. add shrimp to the sauce and simmer until cooked through, about 4-6 minutes. add the linguine to the boiling water and cook until al dente. drain and toss into the sauce with the shrimp.
  4. place the pan over medium heat and cook for 45 seconds stirring to mix well.
  5. serve garnished with marjoram leaves and remaining 1/2 cup oil.

source

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vietnamese spring rolls

March 18, 2014

makes 8 spring rolls       prep time: 30 mins       assembly time: 20 mins

ingredients
2 ounces rice vermicelli
8 rice wrappers
8 large cooked shrimp, peeled, deveined and cut in half lengthwise
2 leaves lettuce (or romaine), chopped1 1/3 T chopped thai basil
other optional ingredients to add: carrots, bean sprouts, cucumbers, asparagus, shiitake mushrooms, green onions
3 T chopped fresh mint leaves
3 T chopped fresh cilantro

dipping sauce
4 tsp fish sauce
1 T water
1 T fresh lime juice
1 clove garlic, minced
1 T sugar
1/2 tsp garlic chili sauce (or sriracha)
3 T hoisin sauce
1 tsp finely chopped peanuts

directions

  1. bring a medium saucepan of water to boil. boil rice vermicelli 3-5 minutes, or until al dente, and drain.
  2. fill a large bowl with warm water. dip one wrapper into the water for 3 seconds to soften. lay wrapper flat. in a row across the center, place noodles, 2 shrimp halves, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. repeat with remaining ingredients.
  3. in a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, and chili sauce.
  4. in another small bowl, mix the hoisin sauce and peanuts.
  5. serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

source

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fish tacos

September 12, 2013

prep time: 20 minutes      total time: 30 minutes     makes 4 servings

ingredients
3/4 lb. firm white fish (tilapia, cod, mahi mahi, etc.)
1/2 lime
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp chili powder
2 T olive oil
salt
pepper
cilantro
6-8 soft corn tortillas
optional toppings: sliced avocado, cheese, corn, salsa, lettuce, sour cream, green onions

directions

  1. place the fish in a baking dish. in a small bowl, combine the garlic, cumin, chili powder, and 1 T of olive oil and squeeze lime half in. season with salt and pepper. stir and pour over the fish, making sure to evenly coat it. refrigerate and let marinate for at least 15 minutes.
  2. warm the tortillas. place individual tortilla on a plate, place a dampened paper towel over it, and heat it for 5-7 seconds in the microwave. do the same with the others.
  3. next, take fish out from refrigerator and cook on medium over the stove in a pan. cook for about 7-10 minutes.
  4. scoop fish out on a plate and break it up into smaller pieces, so it’s easier to be served and divided up into tacos.
  5. create your fish tacos by adding topics of your choice !

source

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shrimp and corn chowder

March 4, 2013

makes: 6 servings      prep time: 15 minutes      cook time: 30 minutes

ingredients
2 T unsalted butter
1 onion, chopped
1 large baking potato (about 12 oz.), peeled and cubed
3 c reduced-sodium chicken broth
4 c corn kernels
1.5 c half & half
2 T cornstarch
2 tsp old bay seasoning
1 green pepper, cored, seeded and chopped
1 lb shrimp, shelled, and cut in thirds
1 T lemon juice
1/2 tsp hot sauce

directions

  1. in a large pot, melt butter over medium heat and add onion; cook 8 minutes, stirring occasionally. add potato, broth, and corn kernels. simmer 15 minutes, stirring occasionally.
  2. combine half & half and cornstarch; stir into pot. add old bay seasoning and bring to a simmer. add peppers and shrimp; simmer 5 minutes, stirring occasionally. stir in lemon juice and hot sauce. serve immediately.

source

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