Salmon 2 Ways

I made this last night - very tasty
From Natasha's Kitchen

Baked Salmon with Garlic and Dijon

1 1/2 lb salmon fillet (this was wild sockeye)
2 Tbsp fresh parsley, chopped
3 garlic cloves, pressed
1/2 Tbsp Dijon mustard (we used grey poupon brand)
1/2 tsp salt (we use sea salt)
1/8 tsp black pepper
2 Tbsp light olive oil (not extra virgin, use oil with a higher smoke point)
2 Tbsp fresh lemon juice
Lemon slices, for effect 

1. Preheat oven to 450˚F. Line rimmed baking sheet with silpat or foil. If you don’t line the dish, you will later regret it as you scrub the pan fiercely for a day and a half (speaking from experience).

2. In a small bowl, combine: 2 Tbsp parsley, 3 pressed cloves garlic, 1/2 Tbsp Dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil and 2 Tbsp lemon juice. Smell the mixture – it’s simply amazing!

I've heard this one is good - haven't tried it yet. 6 servings

from Mel's Kitchen Cafe

MAPLE PECAN CRUSTED SALMON

TOTAL TIME: 1 HOUR 10 MINS (INCLUDES MARINATING TIME)

PREP TIME: 15 MINS

COOK TIME: 25-30 MINS

INGREDIENTS:

• 2 to 2 1/2 pounds salmon fillets
• 2 tablespoons butter
• 1/3 cup pure maple syrup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground mustard
• 1/2 cup pecans
• Salt for sprinkling
• Fresh lemon wedges for serving

DIRECTIONS:

1. In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
2. While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
3. Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours.
4. Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
5. Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
6. Sprinkle the salmon with a pinch of salt.
7. Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry.
8. Serve immediately with fresh lemon wedges.

More yummy tilapia - Balsamic baked

Balsamic baked tilapia

INGREDIENTS:

1 tablespoon olive oil 1 yellow onion, halved and sliced 1 red bell pepper, chopped 2 tablespoons balsamic vinegar salt and pepper to taste

2 (8 ounce) fillets tilapia fillets 2 teaspoons olive oil 1 cup crumbled blue cheese 4 cups mixed salad greens

DIRECTIONS:

1.	Preheat an oven to 350 degrees F (175 degrees C).
2.	Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
3.	Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
4.	Bake in preheated oven until fish flakes easily. Serve atop salad greens. From Allrecipes

Yummy tilapia

Reid and I are determined to eat healthier. We actually do quite well but we need to work even harder. We are getting kind of old and creaky :(

So I searched tilapia recipes on Allrecipes (my favorite food site). I picked this one and modified to match the ingredients I had on hand. It was delicious!

Here's the original link

Easy Tilapia

Rated: Submitted By: Elizabeth Photo By: jocemalyn Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 2

"This is a delicious fish dish made with capers, tomatoes, butter, and white wine. This recipe uses tilapia fillets, but goes great with any type of fish you like."

INGREDIENTS:

2 (3 ounce) fillets tilapia fillets 2 tablespoons olive oil salt and pepper to taste 1 lemon, halved 1/2 cup white wine

2 tomatoes, seeded and chopped 3 tablespoons capers 1 cup asparagus spears, trimmed and cut in half 3 tablespoons butter (I left this out)

DIRECTIONS:

1.	Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
2.	Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
3.	Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.

My changes:

I DIDN'T USE THE BUTTER - WHY WOULD YOU NEED THAT EXTRA FAT????

Also, I didn't have capers or asparagus so I left them out. I put in some chopped fresh basil for extra flavor and served the fish with a half of one of my garden's huge Hubbard squashes - cooked in the microwave with a little butter and brown sugar. Yum!

Best ever fish tacos

Jamie, Dad, and I had fish tacos last night and they were amazing. I searched for some recipes and then just used their ideas and made up my own.

Here's how to make the best ever fish tacos:

Fish

Buy Costco's panko breaded tilapia (frozen) and cook according to package (I used the convection option and it was nice and crispy.

Slaw topping

Finely slice 1/2 small head of green cabbage and 1/4 small head of red cabbage (or whatever you have)

Grate a nice big carrot.

Stir together:

1/3 cup fresh lime juice (I used lemon and vinegar)
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin

Toss with slaw

San Diego-style Fish Taco Sauce

Mix together:
1/2 cup reduced fat reduced fat sour cream ( I used Costco's Greek Yogurt instead)
1/2 cup reduced fat mayonnaise (I used regular)
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried dill weed
1/2 teaspoon oregano
1/4 teaspoon ground chipotle chili powder
1/2 teaspoon capers, minced (I didn't have any)
1 hot pepper of your choice, seeded and minced (jalapeno is delicious, as are the cherry bomb poppers I used in this batch) (I used hot pepper sauce)
1 tablespoon fresh cilantro, chopped (I think I forgot to put this in)

Assemble

Warm corn tortillas, cut fish into pieces, top with sauce and slaw.