Orange Broiled Salmon

Orange Broiled Salmon
from Everyday Food Magazine
serves 3-4

1 Navel Orange
1 Yellow Bell Pepper, Thinly Sliced
1/2 Red Onion, Cut Into Wedges
4 Skinless Salmon Fillets (4-6 Oz. Each)
2 Tablespoons Olive Oil

Heat broiler and move rack in oven so it is 8 inches away from the heat.  Grate one tablespoon orange zest then cut orange into wedges.  On a rimmed baking sheet, toss together orange zest and wedges, pepper, onion, and oil and arrange in an even layer.  Add salmon and season vegetables and salmon with salt and pepper.  Broil until vegetables are browned and salmon is opaque throughout, about 8-10 minutes. To serve squeeze orange over salmon and enjoy with a baked potato.

I loved this recipe.  I'm on a huge orange kick right now and this dish could not be any faster or simpler.  M, however, was a little weirded out by the broiled oranges so next time I make this I think I'll have to use lemon (or maybe a combo!)  The oranges and peels are edible with they come out of the oven, although I was not brave enough to try the peel.

Parmesan Crusted Halibut

Parmesan Crusted Halibut

from shugarysweets.com
serves 3-4

1-2 Pounds Halibut Fillet, 1-Inch Thick
1/4 Cup Panko Bread Crumbs
1/4 Cup Plain Bread Crumbs
1/4 Cup Parmesan Cheese
1 Lemon, Zested
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2-3 Tablespoons Pesto

Preheat the oven to 450.  Line a baking sheet with tin foil and spray with non stick spray, set aside.  In a small bowl, mix together panko, bread crumbs, Parmesan, lemon zest, and salt and pepper.  Arrange the halibut on the baking sheet.  Spread the pesto on the top of the halibut, then top with the bread crumb mixture, lightly pressing it into the fish.  Spray with cooking spray lightly to coat.  Bake for 12-15 minutes until crumb mixture is golden brown and fish flakes with a fork.

If you are going to only make one halibut dish in your life this should be the one!  The crust was so flavorful and the fish came out perfectly done.  I think I'm going to have to make this again this weekend because I literally could not get enough!  I served the halibut with sauteed butternut squash and potatoes.   

Halibut Corn Chowder

Halibut Corn Chowder
homemakinginthelastfrontier.com
makes 6 servings

4 Strips of Bacon, Cut into 1-Inch Pieces
3 Small Russet Potatoes, Cut into Small Diced Pieces
1 Yellow Onion, Diced
1 Teaspoon Garlic Powder
1 Teaspoon Dried Parsley Flakes
1/2 Bag Frozen Corn
1 Pound Halibut, Cut into 1-Inch Chunks
1/2 Cup Flour
4 Cups Low Sodium Chicken Stock
1 Cup Milk (I used Whole)
1 Tablespoon Cornstarch
Salt and Pepper, To Taste
Tobasco, To Taste (optional)

In a large pot, cook bacon until crispy.  Set aside.  In the bacon fat, cook the potatoes until fork tender, about 10 minutes.  Add the onion, garlic powder, and parsley and brown for a few minutes to soften, then add the corn.  Toss the halibut in gently and let brown for 3-4 minutes till the edges are white but not yet cooked through.  Add flour and mix in gently and cook for 1 minute.  Slowly pour in chicken stock and bring to a simmer.  While simmering, add corn starch to milk and mix in a small bowl, then add to the pot.  Add seasonings and let simmer until halibut is cooked through and soup has thickened.  Serve in bowls topped with bacon.

M went fishing in Alaska this summer and brought back a freezer full of salmon and halibut and I am just now getting around to trying some new recipes with all this fish!  This chowder was a big hit with our family.  Next time I think I'll add some diced carrots and it will be even more delish!

Skinny White Bean Tuna Melt

Skinny White Bean Tuna Melt
adapted from bhg.com
makes 4 sandwiches

1 Can Tuna (Packed In Water), Drained
1 (15 Oz.) Can White Kidney Beans, Drained and Rinsed
1 Shallot, Minced
1 Clove of Garlic, Minced
1 Celery Stalk, Chopped
1/4 Cup Mayo
Salt and Pepper, To Taste
Olive Oil
8 Slices of Sandwich Bread
Spinach

In a medium bowl, stir together tuna, beans, shallot, garlic and celery.  Stir in the mayo and salt and pepper.  Set aside.  Drizzle a little bit of olive oil in a pan and heat to medium-low.  To assemble, spread tuna mixture onto one slice of bread, top with a handful of spinach and place in the skillet.  Cook for a few minutes per side until bread is golden brown.

Ok, well technically this isn't a melt because there is no cheese involved.  But if that is the only crime committed, then lock me up.  M and I are hopefully taking a cruise in the near future so I thought I would take the next couple of weeks and work on my beach bod by eating healthier than I usually do.

Shrimp and Pasta Primavera

Shrimp and Pasta Primavera

from my sister, who adapted it from a McCormick Recipe Inspirations package

1 1/2 tsp. Dill
1 tsp. Minced Garlic
1/2 tsp. Black Pepper
1/4 tsp. Thyme leaves
8 oz. Linguine
1 Pound Large Shrimp Peeled, Deveined, and Precooked ( I used 100-150 size shrimp, only because it was on sale!)
4 1/2 c. assorted veggies (Green Pepper, Yellow Pepper, Red Pepper, Broccolli, Onion, etc.) 1 cup heavy cream (or half-and-half)
3/4 cup butter (that's one stick and a half of another stick)
1/2 cup grated Parmesan cheese
1/2 tsp. salt

Cook pasta according to package directions. Saute veggies in a separate pan with spices and a little bit of olive oil. Add shrimp to veggies. When pasta is cooked and drained, add pasta, veggies and shrimp back to the pasta pot and set aside. In the pan that the veggies were in, add the heavy cream, butter, Parmesan and salt. Bring to a boil, then reduce to a simmer, whisking frequently, for about 5 minutes until sauce reduces. Mix sauce with the pasta and serve with additional Parmesan cheese sprinkled on top.

I love pasta, it's so low-maintenance, just like me. The original recipe calls for the veggies and shrimp to be boiled in the pasta, which isn't the best option here... my sis suggests sauteing them instead. However, my significant other thought that this made the pasta a bit oily, but still thought it was all-around awesome. You can decide what's more important here... :)

Tuna Burgers

Tuna Burgers
serves 4

from allrecipes.com

1 can of tuna, drained

1 egg

1/2 cup Italian seasoned bread crumbs

1/3 cup minced onion

1/4 cup minced celery

1 minced small green bell pepper

1/4 cup mayonnaise

1/2 teaspoon dried dill weed

1/4 teaspoon salt

1/8 teaspoon pepper

4 hamburger buns

Combine all ingredients (except the buns) in a bowl until thoroughly combined. Shape into 4 patties. Optional: refrigerate patties about 30 minutes so that they become easier to handle.

Coat a non-stick skillet with cooking spray; fry tuna patties for about 3-4 minutes per side, or until cooked thoroughly. Serve on buns with delicious leftover honey balsamic bean salad.

These are a great alternative to a traditional hamburger. They are really light and are super easy to make!

Grilled Turkey Panini and Tuna Pesto Pasta Salad

Grilled Turkey Panini

Sliced artesian bread
Olive oil
Deli sliced turkey breast
Shredded mozzarella cheese
Shredded lettuce
Herb mayo*

Drizzle olive oil on one side of the bread for the top and bottom slices, then flip the bread over to expose the dry side. Spread the herb mayo on both slices. Top the mayo side with one slice of turkey, cheese and lettuce. Grill on an indoor grill for 5 minutes or until cheese is melted and the bread is toasted.
*Herb mayo
Mix a small amount of mayo with a dash of garlic powder, dried basil, and dried oregano.


Tuna Pesto Pasta Salad

(Adapted from Market Pantry brand medium shells box)

3 cups medium shells pasta
1 (7 or 8 oz.) container refrigerated basil pesto (about ¾ cup)
¼ cup mayonnaise
1 cup bite-sized pieces roasted red bell pepper, well drained
1 (12 oz.) can solid white tuna packed in water, drained
1 cup grape tomatoes, halved
1 (2.25 oz.) can sliced black olives, drained (I omitted these because I don’t care for olives)
¼ cup shredded parmesan cheese (whoops! I forgot the cheese when I made this)
Sliced green onions for garnish (my idea)

Cook pasta according to directions. Rinse with cold water to chill; drain. Meanwhile, in a small bowl, combine pesto and mayonnaise; mix well. In a large bowl, combine pasta with all remaining ingredients. Add pesto mixture; stir gently until thoroughly combined. Refrigerate until ready to serve.


Yummy! I love pasta salad :) Easy summer night meal.