Fish

Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon fresh ginger, grated or minced
1 clove garlic, minced
2 tablespoons olive oil
4 (6 ounces each) mahi mahi fillets
Salt and pepper to taste
1 tablespoon olive oil

Instructions
1. In a shallow container or ziptop bag, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and 1 tablespoon olive oil. Season fish fillets with salt and pepper, and place them into the container with marinade. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes. 

2. Heat remaining oil in large skillet over medium-high heat.  Remove fish from container and reserve marinade.  Cook fish 4 to 6 minutes on each side, turning only once, until fish flakes easily with fork.  Remove fish to plate and keep warm. 

3. Pour reserved marinade into skillet and cook, stirring occasionally, until sauce reduces to glaze consistency.  Spoon glaze over fish and serve. 

Comments
This recipe is from allrecipes and I found it while searching for something to do with the Mahi Mahi our grocery store has started to stock.  Yay for new fish!  I served this with stir fried sugar snap peas and rice.  The recipe did yield some extra glaze which I served tableside for the rice and sugar snaps.  It was tasty although perhaps a bit too sweet for our tastes.  I might reduce the amount of honey next time to take that into account.  Overall, though, this is a great, simple and easy fish dish.

Internet - allrecipes

Ingredients
For teriyaki marinade
2 tablespoons cornstarch
¹⁄₂ cup water
¹⁄₂ cup soy sauce
2 cups pineapple juice
8 tablespoons brown sugar, packed
1 teaspoon ground ginger
¹⁄₂ teaspoon garlic powder
4 tablespoons honey

For sriracha cream sauce
1 cup mayonnaise
3 tablespoons sweetened condensed milk
2-4 tablespoons sriracha

For assembly
4 (6 ounces each) salmon fillets
4 tablespoons cream cheese
1 bunch green onions, thinly sliced
2 tablespoons sesame seeds

Instructions
1. In small bowl, combine cornstarch and ¹⁄₂ cup water.  Stir to dissolve cornstarch. 

2. Combine soy sauce, pineapple juice, brown sugar, ground ginger, garlic powder, and honey in small saucepan.  Bring to simmer over medium heat.  Once brown sugar has melted, add cornstarch mixture and simmer, stirring, until sauce thickens to coat back of spoon.  Remove from heat and cool. 

3. Once sauce cools, transfer to container or ziptop bag with salmon.  Refrigerate at least 30 minutes or up to 24 hours. 

4. Heat oven to 400*F. 

5. In small bowl, combine mayonnaise and sweetened condensed milk.  Starting with 2 tablespoons, add sriracha until desired level of spice is reached. 

6. Line baking dish with aluminum foil and spray with nonstick cooking spray. 

7. Remove salmon from marinade and place on cutting board.  Carefully slit the side of each piece of salmon, making a long pocket, being careful not to cut through to the other side.  Carefully insert 1 tablespoon cream cheese into each pocket and press fish to seal. 

8. Place salmon in baking dish and sprinkle each piece with ¹⁄₂ tablespoon sesame seeds.  Cover with foil and bake for 20-25 minutes, or until salmon is cooked through. 

9. Serve salmon with sriracha cream sauce and sprinkled with green onions. 

Comments
This recipe is from The Boogie Blog and is inspired by the blogger’s favorite sushi.  I loved it.  Lance loved it.  This dish is delicious.  I did add too much sriracha to the cream sauce and had to increase the mayo and sweetened condensed milk as a result, but it was all good.  I think this would also be a great salmon dish to impress company with, not that I ever get to cook fish for company!  I served the fish with rice.

Protip: Double all the amounts for the teriyaki sauce and save the extra for marinading other meats or as a sauce for stir-frys.

Internet - The Boogie Blog

Ingredients
4 (6 ounces each) salmon fillets
4 tablespoons olive oil
2 tablespoons butter
18 ounces fresh spinach
4 cloves garlic, minced
4 tablespoons parsley, finely chopped
6-8 ounces crème fraîche (store-bought or homemade)
Salt and pepper
Pinch of cayenne

Instructions
1. Pat salmon dry with paper towels and season well with salt and pepper. 

2. Heat olive oil in large skillet over medium-high heat and place salmon in skillet skin side down.  Cook about 3 minutes per side, or until salmon is cooked through and flakes easily.  Remove to plate skin side up. 

3. Add butter to skillet.  Once butter begins to foam add garlic and cook until fragrant, about 30 seconds.  Add spinach, parsley and crème fraîche and cook until spinach has wilted.  Season with salt, pepper, and cayenne to taste.  Serve spinach mixture topped with salmon. 

Comments
This recipe is from Chase Blackwell.  I attempted to make it quite a while ago only to find that my spinach had bugs in it, so I modified the recipe to omit the spinach.  This time, the spinach was great and everything turned out perfectly.  I served the salmon and spinach with rice which worked out quite well.

Internet - Chase Blackwell

Ingredients
¹⁄₄ cup mayonnaise
4 teaspoons fresh lemon juice
2 ¹⁄₂ teaspoons Dijon mustard
¹⁄₄ cup green onions, finely chopped
2 tablespoons red bell pepper, minced
¹⁄₂ teaspoon garlic powder
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon ground red pepper
1 (6 ounces each) pack skinless, boneless pink salmon
1 large egg, lightly beaten
1 cup panko
1 tablespoon oil
1 tablespoon fresh parsley, chopped
1 teaspoon capers, finely chopped
¹⁄₂ teaspoon garlic, minced
¹⁄₈ teaspoon salt

Instructions
1. Combine 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 ¹⁄₂ teaspoons mustard, green onions, bell pepper, garlic powder, ¹⁄₄ teaspoon salt, red pepper, salmon and egg, stirring well. Add panko; toss. Shape mixture into small patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

3. Combine remaining 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 1 teaspoon mustard, parsley, capers, garlic and remaining ¹⁄₈ teaspoon salt, stirring well. Serve sauce with croquettes. 

Comments
This recipe is from the 2011 Cooking Light Annual.  I remember having salmon croquettes as a kid and enjoying them, so I decided to try out this recipe.  The croquettes of my youth were breaded and deep fried, but these are just pan fried like burgers.  They were full of flavor thanks to the veggies in the mix and the sauce was reminiscent of a tartar sauce, a little bit went a long way!

Cooking Light 2011

Ingredients
For the rice
2 cups water
1 cup basmati rice
¹⁄₄ teaspoon salt
3 tablespoons fresh parsley, chopped
4 teaspoons pine nuts

For the salmon
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon garam masala
¹⁄₂ teaspoon ground coriander
¹⁄₄ teaspoon ground turmeric
Salt and freshly ground black pepper
4 (6 ounces each) salmon fillets

Instructions
1. To prepare rice, bring 2 cups water to a boil in a small saucepan. Stir in rice and ¹⁄₄ teaspoon salt.  Cover, reduce heat, and cook 20 minutes or until rice is tender. Remove from heat, stir in parsley and pine nuts. Keep warm.

2. Preheat broiler.

3. Combine ginger and next 5 ingredients. Rub spice mixture evenly over salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil and broil 7 minutes. Remove foil, broil an additional 4 minutes or until desired degree of doneness. Serve salmon with rice. 

Comments
This recipe is from the 2011 Cooking Light Annual.  Lance’s comment, when we finished dinner, was “I could eat another entire serving.”  We didn’t have seconds, but leftovers were delicious the next day.  The salmon was very flavorful, smelled great, and tasted fantastic.  And, even better, the entire dish came together in about 30 minutes which made it great for a quick dinner after my late afternoon voice lesson.  This recipe is definitely a keep in the “easy” file.

Cooking Light 2011

Ingredients
³⁄₄ cup dry breadcrumbs
³⁄₄ cup yellow cornmeal
1 teaspoon salt
¹⁄₄ teaspoon cayenne pepper
4 (6 ounce each) pieces cod
2 large eggs, lightly beaten
6 tablespoons olive oil

Instructions
1. Heat oven to 500*F. 

2. Combine breadcrumbs, cornmeal, salt, and cayenne in large, sealable plastic container and shake to mix.  Put eggs in shallow bowl or container. 

3. Season fish with salt and pepper.  Working with 1 piece of fish at a time, put fish in breadcrumb mixture and shake to coat.  Dip fish in eggs, then shake in crumbs again to coat.  Transfer fish to plate.  Repeat with remaining fish pieces. 

4. Heat 3 tablespoons oil in large oven safe skillet over high heat.  Fry fish on one side until golden brown, about 1 minute.  Flip fish, add remaining 3 tablespoons oil, and cook 1 minute more until second side is golden brown.  Transfer skillet to oven and bake until fish is just cooked through, about 5 to 6 minutes. 

Comments
This recipe is from epicurious.com and I picked it because I haven’t made cod in a while.  I’d be happy to always have salmon on fish night, but I try to vary it up for Lance’s sake from time to time.  Aren’t I benevolent?  The coating on this cod was flavorful and I was pleased with how crispy it turned out.  I had leftovers in sandwich form with bread, mayonnaise and some relish.  This is a nice, basic recipe which means it pairs well with just about everything. 

Shown here with Parmesan Garlic Roasted Potatoes.

Internet - Epicurious

Ingredients
4 tablespoons olive oil
2 large onions, sliced
1 cup balsamic vinegar
1 teaspoon dried rosemary
4 (6 ounces each) salmon fillet pieces with skin
Salt and pepper

Instructions
1. Heat 2 tablespoons oil in a large skillet over medium heat and add onions.  Cook onions, stirring often, until all liquid has evaporated and onions have started to color, about 20 minutes.  Add ¹⁄₃ cup balsamic vinegar and simmer until absorbed.  Add rosemary and remaining balsamic. Continue stirring and cooking until vinegar has reduced and onions are glazed.  Season with salt and pepper and remove from heat. 

2. Season both sides of salmon with salt and pepper.  Heat remaining oil in a large skillet over high heat.  Place salmon skin-side down in skillet and cook for 4 to 5 minutes, depending on thickness of the fish.  Turn carefully with wide spatula and cook for another 4 to 5 minutes.

3. Serve salmon topped with balsamic onions. 

Comments
This recipe is from Victory or Death and I modified it a bit to save my dishwasher and simplify the cooking process.  I served the salmon and onions over rice and found them delicious.  Lance thought the balsamic onions were a bit heavy on the vinegar, but I felt they were pretty much perfect.  Feel free to reduce the amount of balsamic if you don’t love it as much as I do!

Internet - Victory or Death

Ingredients
¹⁄₂ cup all purpose flour
4 (6 ounces each) boneless, skinless cod fillets
Salt and pepper
3 tablespoons olive oil
1 shallot, minced
¹⁄₂ cup white wine
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon fresh thyme, minced
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons fresh parsley, finely chopped

Instructions
1. Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper.  Coat fish lightly with flour.

2. Heat 2 tablespoons oil in large nonstick skillet over medium heat until just smoking. Cook fillets until golden and thickest part of fillets flake easily, about 3 to 4 minutes per side. Transfer to platter and tent with foil.

3. Add remaining oil and shallot to empty pan and cook until softened, 2 to 3 minutes. Add wine, lemon zest, lemon juice, and thyme and simmer until reduced by half, about 2 minutes. Off heat, whisk in butter and parsley. Season sauce with salt and pepper and pour over cod. Serve. 

Comments
This recipe is from the 2008 Cook’s Country Annual.  The flavors were simple and the recipe was easy to bring together.  This is a quick recipe, perfect for a busy evening. 

Shown here with Garlicky Oven Fries.

Cook’s Country 2008

Ingredients
For tomatoes and lemon oregano oil
1 quart grape tomatoes
1 ¹⁄₄ teaspoons sugar
³⁄₄ teaspoon salt
¹⁄₂ teaspoon black pepper
2 cloves garlic, finely chopped
10 fresh basil leaves
30 fresh oregano leaves
¹⁄₃ cup olive oil
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice

For couscous
2 teaspoons olive oil
2 ¹⁄₄ cups pearl (Israeli) couscous (I used an 11.5 ounce container.)
1 ³⁄₄ cups chicken broth
1 cup water
¹⁄₄ teaspoon salt

For salmon
6 (6 ounces each) salmon fillet pieces with skin
1 teaspoon olive oil
¹⁄₂ teaspoon salt

Instructions
1. Preheat oven to 500*F. 

2. Toss tomatoes with sugar, ¹⁄₂ teaspoon salt, ¹⁄₄ teaspoon pepper, garlic, basil and oregano.  Heat oil in large skillet over medium heat.  Add tomatoes and cook, stirring occasionally, until tomatoes have wrinkled and burst, 1 to 1 ¹⁄₂ hours.  Stir in zest, juice, and remaining salt and pepper.  Remove from heat. 

3. Heat 2 teaspoons olive oil in medium saucepan over medium heat.  Add couscous and toast, stirring occasionally, until fragrant and golden, 3 to 5 minutes.  Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes.  Remove from heat and let stand, covered, 10 minutes, then stir in tomato and oil mixture. 

4. While couscous stands, line a baking pan with foil or parchment paper.  Arrange salmon, skin sides down, in baking pan.  Drizzle 1 teaspoon oil over fillets then sprinkle with salt.  Roast salmon until just cooked through, 12 to 14 minutes.  Serve salmon over couscous. 

Comments
This recipe is from epicurious.com.  I’m a lover of salmon and always on the lookout for new ways to prepare it.  However, this recipe was chosen not for the salmon but for the pearl couscous which has finally made an appearance at my local grocery store. 

After years of wanting to try pearl couscous, it’s really just little pieces of pasta.  I certainly like it better than regular couscous, which I’m not a huge fan of, but I think that any small pasta, like orzo for example, would have worked equally well here.

Internet - Epicurious

Ingredients
2 (6.4 ounces each) pouches tuna, or can equivalent
2 (10.75 ounces each) cans cream of mushroom soup
14 ounces potato chips, crushed
2 cups milk

Instructions
1. Preheat oven to 350*F.

2. Mix all ingredients and pour into 12x9-inch baking dish.

3. Bake for 45 to 60 minute or until nicely browned. 

Comments
I’m almost embarrassed to post this recipe because it’s so very trashy and posting it is an admission that I actually eat it.  But I do eat this, and I love it.  Tuna Casserole is pretty much my number one comfort food.  That being said, this is the first time I’ve cooked it since I started this blog which sort of demonstrates how infrequently I make it!  This recipe has been a part of my family since I was a child.  Yum.  Please don’t judge me.

Person - Mom