Rosemary and Garlic Roasted Salmon

 

Let me preface this by saying- we do not generally love salmon.  I want to love it because it is SO great for you, I want to teach Knox to love fish, and I want our family to eat fish more regularly.  This recipe is just the ticket!  The bold rosemary and garlic flavors are a perfect match for this fish, I enjoyed every single bite.  It also helped we had left over cauliflower puree to eat with it… We used a one pound wild caught sockeye salmon filet, it was perfect for 3 servings.  Nothing is quicker then cooking fish for dinner, so needless to say, this was fast and easy!  I think we will add it in to a more regular rotation.  Enjoy the simple goodness that is here:

 

 

 

Rosemary and Garlic Roasted Salmon

• 4 garlic cloves
• 5-6 fresh rosemary sprigs, about 3 tablespoons chopped
• 1 pound salmon, preferably a wild caught sockeye filet
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper

* For this meal we served with Cauliflower Puree and Steamed Fresh Broccoli

Directions:

1. Preheat oven to 425°. Peel and chop garlic and rosemary and set aside.
2. Place salmon on a parchment lined baking sheet.
3. Sprinkle with salt, pepper- then pat on the rosemary, and chopped garlic.
4. Place in the oven and roast for 12 minutes or until the salmon is flaky.

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Mexican Style Mussels

Happy Cinco de Mayo!  We should’ve grilled out buuuuuut instead we spent the afternoon planting our raised garden beds and wanted to keep it simple for dinner- enter Mexican Mussels!  Perfect fast easy dinner, delicious served with very good sliced bread.  Mussels were $4.99/ lb ( at WHOLE FOODS!) so these are also budget friendly.  Here is a great link on how to clean your mussels and also make sure that you aren’t eating bad ones.  This recipe is an original so let us know what you think- we loved every last slurped soaked bead bite.

1.25 lbs mussels, cleaned and sorted

1/2 cup chopped shallots

4 cloves garlic, minced

1/2 sup chopped red pepper

4 tablespoons butter

1.5 cups dry white wine

1/4 cup cream

2 tablespoons lemon juice

salt and pepper to taste

4 ounces chorizo

1/2 cup cilantro, chopped

1 baguette, sliced

Avocado for the side

In a large dutch oven style pan, heat your butter over medium high heat.  Saute the shallots, garlic and red pepper for about 5 minutes.  Add in the wine and let cook for about 6 minutes.  While that cooks, in another pan cook your chorizo through breaking it up in to bits.  Transfer to a paper towel lined plate and set aside.  Once the wine is cooked out, add in the mussels, chorizo, 1/4 cup of the cilantro and salt and pepper.  Place the lid on your pan and cook mussels gently shaking the pan to coat with the sauce.  They are cooked fully when they pop open; about 4-5 minutes total.  Remove from heat, squeeze lemon juice on top, the cream ( if desired) and the rest of the cilantro, season with more salt to taste.  Serve hot with sliced baguette and avocado.

Mahi Mahi Tacos

In this icky February weather, with the mix of snow and sleet and freezing temperatures, fish tacos are just the meal to bring you right to those vendors on the vast beaches in Hawaii… this recipe adds lots of flavor, a spicy kick, topped with crunchy corn, peppers and cabbage, plus they are fast and easy to make!  Try it out and let us know if you are transported to beautiful beaches as well 🙂

Makes 10 tacos

Place the fish in a shallow oven proof pie plate lined with foil, Marinate the fish in the following for 20 minutes, turn on your broiler (or grill), Cook fish about 4 minutes per side or until opaque and cooked through.  Flake fish with forks to serve:

1 tablespoon extra virgin olive oil

2 tablespoons freshly squeezed lime juice

1/4 teaspoon salt

Freshly ground black pepper

1 clove minced fresh garlic

1/2 teaspoon Cumin

1 pound mahi mahi fillets

While the fish marinates, make the Chipotle Cream Sauce, combine the following ingredients, mix well and set aside:

6 ounces Fage Total 0%, Greek Yogurt

2 tablespoons mayonnaise

2 tablespoons chipotle pepper, in adobo sauce ( about 2 peppers), diced

To serve, set out the following:

10 corn tortillas, heated over the stove top flame

1 cup shredded green cabbage or lettuce

1 cup corn kernels with 1/4 cup habanero peppers, diced

1/4 cup fresh cilantro leaves, choped

10 Lime wedges

Chipotle Cream Sauce

Flaked Fish

Build your fish tacos and enjoy!



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Mahi Mahi Night

Fish dinner is a great meal if you’re in a hurry, plus the health benefits aren’t too bad! We try to incorporate some fish in to our menu each week; however it is not always easy to find sustainable, safe and fresh fish here in the midwest. This week we made some US Mahi Mahi fillets from Trader Joes, flash frozen to lock in nutrients and freshness. Plus they are on the “Good Alternative List”

If you are interested in how to choose seafood that are safe and environmentally sustainable, here is some information (thank you Katie!) for finding the right fishies:

http://www.sheddaquarium.org/3163.html

there are slight differences but mostly the 2 sources match
http://www.edf.org/page.cfm?tagID=1521
http://www.edf.org/page.cfm?tagID=29774

These links include PDF’s of pocket guides that you print out and then can carry in your wallet!

So to make our fish bundle:

Place any 2-3 fish filets in a shallow pie plate covered with foil, spray with pam. Drizzle olive oil over, about 1 tablespoon, to coat the fish. Season with fresh minced garlic, slices of lime (or lemon), salt, and pepper. Bake uncovered in a 350 degree oven till fully cooked- this depends on the thickness of your fillet- follow packaging instructions. To serve, squeeze fresh lime or lemon juice over the top and sprinkle with fresh parsley.
Our sides included Butter Parsley Turnips and Oven Roasted Sweet Potatoes, please inquire if you are interested in those recipes!

http://www.jasonrobertscott.com

Tuna Burgers for 2

In an effort to stay away from the grocery store and use up some ingredients we had on hand, Tuna Burgers were brought to life- not a tuna salad sandwich and not a beefy burger, but a merging of the two… the result was a delicious warm patty of perfectly seasoned tuna on a bed of spinach and fresh tomato- give it a try,

Ingredients:

20 ounces of tuna in water, drained VERY well

1/4 cup bread crumbs

1 green onion, finely chopped

1 jalapeno, seeded and finely chopped

1 carrot, peeled and finely chopped

1 tablespoon Teriyaki

1 egg

salt and pepper to taste

Canola Oil

Combine all ingredients together (save the Canola) and form in to 4 equal sized patties. In a large frying pan, distribute Canola oil to cover bottom of the pan, and heat over medium high heat. Add the burgers and cook till browned, about 3 minutes per side. Serve with your favorite sliced cheese, spinach, tomato, and avocado on a bun. Enjoy!

http://www.jasonrobertscott.com

Cajun Halibut with Swiss Chard

1 bag of frozen Trader Joe’s Halibut Pieces, thawed and pat dry

1 tablespoon Cajun Hot seasoning ( ours is from Stanleys)

1 tablespoon unsalted butter

1 chopped onion

1 tablespoon olive oil

1 bunch thinly sliced Swiss chard

1/4 cup pitted green olives, chopped

1/4 cup golden raisins

Halibut-

Season Halibut pieces with Cajun mix. In a large frying pan over medium high heat, melt the butter. Place the pieces in the pan and cook for 5-6 minutes, till seared and cooked through but not dry. Serve with Swiss Chard recipe below.

Swiss chard with olives and golden raisins

Brown 1 chopped onion in 1 tablespoon olive oil. Add 1 bunch thinly sliced Swiss chard, chopped pitted green olives, and golden raisins; sauté for about 6 minutes or until soft. Season with salt and pepper.

http://www.jasonrobertscott.com