Salmon has such an excellent flavor that you don’t need much to dress it up. The salmon itself is just cooked with a little sea salt, and then served with a dressing on the side.
Archive for the ‘seafood’ Category
We got a great deal on whiting filets ($2/lb), and I was going to use a recipe I usually use for cod, but I decided to use some things we had around the kitchen instead. This was excellent; even my fish-hating older son loved it.
1 lb. whiting filets
1/4 cup gluten-free breadcrumbs
1/4 cup grated Romano cheese
1 Tbsp butter or ghee
juice of 1/2 lemon
1/4 cup chopped flat-leaf parsley
1/8-1/4 cup olive oil
3 garlic cloves, minced.
Mix together breadcrumbs, cheese, and freshly ground pepper. Dip both sides of fish in bread mixture. Heat butter in a skillet. Cook fish on both sides until slightly browned. Mix together lemon juice, parsley, garlic, and olive oil. Pour over fish and cook until fish is cooked though and lemon mixture has had time to soak into the fish a little (it should be almost cooked through if not already when you pour it over).
This post is part of the Pennywise Platter Blog Carnival.
4 oz. dried rice sticks (flat rice noodles)
3 Tbsp olive oil
8 oz raw shrimp, peeled
6-7 oz tofu, cubed
1/4 cup diced radishes
2 tsp. paprika
1 egg, beaten
2 cups mung bean sprouts´
3-4 scallions, cut on the diagonal into 1″ pieces
1/4 cup fish sauce
3 Tbsp rice vinegar
1/4 cup chopped unsalted peanuts
Prepare rice sticks according to package directions (generally you soak them in hot water until they soften). Drain well.
Heat oil over high heat. Add shrimp and stir fry until pink, about 2 minutes. Remove shrimp and set aside. Add tofu, radishes, and paprika and stir fry until tofu browns (about 2 minutes). Add egg and scramble it until it cooks, about 1 minute. Add noodles, sprouts, scallions, fish sauce, and rice vinegar, and stir fry until heated through (about 2 minutes). Add shrimp back into dish, and top with chopped peanuts.
This is normally made with sugar, so if you want you can add 4 tsp sugar (or other sweetener) when you add the vinegar, etc. We make it without and think it’s just fine.
This recipe originally came from Family Circle Cookbook: The Ultimate Recipe Collection For Busy Families. We made a few adjustments to the dressing to make it work.
1 1/2 lb. raw, shelled shrimp
4 cloves garlic, minced
2 tbsp lemon juice
12 oz. buckwheat soba noodles (this would be 1 1/2 packages)
3/4 European style cucumber, sliced thin
1 red bell pepper, chopped
1/4 cup olive oil
3 Tbsp wheat-free tamari
3 Tbsp mirin
2 tsp. grated fresh ginger
1/4-1/2 tsp hot pepper flakes (depending on how spicy you want it)
Whisk together dressing ingredients.
Cook soba noodles according to package directions, drain, and rinse with cold water.
Heat oil over medium-high heat (I used about 1 Tbsp.) Cook shrimp and garlic until shrimp turns pink. Add a little sea salt and the lemon juice and remove from heat.
Toss noodles, vegetables, and dressing, then add shrimp and toss again. Garnish with a little chopped cilantro.
The original recipe said serves 6, but I think it really serves 4.