This is an easy prep recipe that is full of flavor.
serves 4
Ingredients
4 (5-ounce) salmon fillets
8 tablespoons Ginger Soy Sauce, see recipe below
2 large stalks of broccoli, chopped into small pieces
1 package of ramen noodles
Salt for the noodles
Directions
Preheat oven to 450°F. Arrange fish on a large plate and brush each filet all over with 1 tablespoon of ginger sauce. Toss broccoli with 4 tablespoons of sauce in a large bowl.
Arrange fish in a single layer on one side of a parchment paper-lined baking sheet. Arrange broccoli on the other side of the baking sheet. Roast, stirring broccoli occasionally until the fish are just cooked through and the broccoli is just tender about 12-15 minutes.
Bring a large pot of salted water to a boil. Add ramen, discard the flavor packet, and cook according to package instructions. Drain and return to pot. Add broccoli and remaining Ginger sauce. Mix gently. Serve portions with a fish portion on top.
Ginger Sauce
1/3 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sweet soy sauce
1 tablespoon sesame oil
2 tablespoons water
3 teaspoons ginger, minced
2 cloves garlic, minced
¼ teaspoon red pepper flakes
Combine in a medium bowl and set aside.
Baltimore Crab Cakes
Prepare early in the day, if you have time.
Crab Cakes
• 1 large egg, lightly beaten
• 2 cups crushed saltine crackers
• 2 tablespoons mayonnaise
• 1 teaspoon ground dry yellow mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
1 teaspoon Old Bay seasoning
• ¼ teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 Ib (approx. 3 cups) jumbo crabmeat, drained well
½ cup creamy crab sauce
Creamy Crab Sauce
• 2 teaspoons vegetable oil
• 1 small shallot, finely diced
• 1teaspoon white wine vinegar
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• ½ teaspoon Old Bay seasoning
• 1 tablespoon country Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
Directions
For the creamy crab sauce, in a small microwave-safe bowl, combine oil and shallots. Heat on high for 1 minute. Set aside to cool. When cool add the remaining ingredients and mix well. Reserve ½ cup of the sauce for the crab cakes. Refrigerate the remaining sauce until dinner time.
Line a baking sheet with a silicone mat or coat it with non-stick cooking spray
For the crab cakes
Check the crab for pieces of the shell without breaking up the large clumps of the crab.
In a mixing bowl, combine egg, mayonnaise, dry mustard, Old Bay, lemon juice, Worcestershire sauce, thyme, salt, pepper, and cayenne pepper; stir to combine ingredients. Add crab meat and crushed saltines. Mix gently. Fold in ½ cup of the creamy crab sauce with a spatula.
Using moistened hands, shape the crab mixture into 8 balls and place them on the prepared baking sheet. Refrigerate the baking sheet for several hours.
Preheat oven to 375°F.
Bake the crab cakes in the center of the oven for 15 minutes. Turn the oven broil to high and broil the crab cakes for 5 minutes.
Warm the creamy sauce in the microwave, covered, on high for about 60 seconds. Pour a large scope over the crab cakes when serving.
Braised Kale
Ingredients
12 ounces organic, triple-washed, and chopped kale
2 tablespoons extra-virgin olive oil
8 garlic cloves, sliced in half
¾ cup lower-sodium chicken broth
½ teaspoon kosher salt
¼ teaspoon black pepper
Directions
Heat the oil in a large skillet over low heat. Add the garlic and cook, stirring, until it’s golden and aromatic (3-4 minutes). Discard the garlic.
Reheat the oil over medium heat, then add the kale and the broth. Cover and simmer until the kale is tender and the liquid is absorbed (30-45 minutes). Season with salt and pepper. Serve with crab cakes.
Braised Carrots
Ingredients
1 bunch of fresh carrots
½ cup chicken broth
½ teaspoon dried thyme
1 tablespoon butter
Salt and pepper to taste
Directions
Trim the ends off the carrots and cut them in half. Place in a large skillet in a single layer. Pour the broth over the carrots and sprinkle with thyme. Bring the mixture to a simmer. Cover the pan and cook the carrots until tender, about 30 minutes. Turn the carrots over halfway through cooking. Add a little more broth if the pan becomes dry.
Remove the cover and sprinkle with salt and pepper. Place the butter on top of the carrots and let it melt over the carrots.
Baked Branzino Fillets With Almond Topping
Branzino is a light and flaky fish with a sweet, buttery flavor. It is sourced from the Mediterranean waters, where the natural currents create the perfect environment for raising healthy fish.
Ingredients
2 Branzino fillets, about 6 oz each
¼ cup butter
Juice and zest from 1 small lemon
Chopped fresh parsley
Topping
½ cup ground toasted almonds
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon minced dried onion
Directions
Preheat the oven to 400 degrees F.
In a baking dish just large enough to fit the filets, place the lemon zest and butter. Place the dish in the oven while it preheats. When the butter has melted, remove the dish from the oven.
Unwrap the fish and run it under cold water. Pat with a paper towel.
Place the fish skin side up in the prepared baking dish and then turn the fillets over. Place in the oven. Bake for 10 m minutes. Remove the dish from the oven and divide the topping evenly over the fish. Return the dish to the oven and bake for 8-10 more minutes.
Squeeze the lemon.
Remove the baking dish from the oven and pour the lemon juice over the fish. Sprinkle with fresh chopped parsley.
Herbed Farro
Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is readily available in the U.S.
Ingredients
1 ½ cups farro, soaked in cold water to cover overnight
When ready to cook, drain the farro.
3 cups water
1 teaspoon salt, divided
3 tablespoon olive oil
1 tablespoon crushed garlic
½ cup chopped onion
¼ cup chopped fresh herbs {oregano, parsley, thyme, and chives}
Directions
Combine farro, water, and ½ teaspoon salt in a large heavy saucepan and bring to a boil. Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 15 to 20 minutes.
Drain the farro and set it aside.
Heat the oil in the empty saucepan. Add the garlic and onion. Saute for 3-4 minutes until the onion is tender. Add the farro and ½ teaspoon salt. Stir until the farro is coated in oil. Stir in the chopped herbs and heat briefly.
Spinach Stuffed Tomatoes
Ingredients
2 medium tomatoes
2 pinches of salt
¼ cup cooked, drained spinach/2 tablespoons of chive/onion cream cheese
1 teaspoon grated Parmesan cheese
Chopped chives
Directions
Cut a thin slice off the top of the tomatoes and remove the seeds and some of the inner flesh/ Sprinkle the salt on each tomato and turn them over in a paper towel. Let rest for 30 minutes.
Combine the spinach with the cream cheese and divide evenly between the two tomatoes. Sprinkle the tops with Parmesan and the chives. Place the tomatoes in a small baking dish and place them in the oven with the fish.
{400 degrees F for 20 minutes}
It may be February, but here on the Gulf Coast, the temperatures are in the low 80’s. This dinner is perfect for this type of weather.
The skewers can be cooked on a grill, in the broiler, or in the air-fryer.
Shrimp And Scallop Skewers
2 servings
Ingredients
2 tablespoons butter, melted
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
12 large shrimp
12 sea scallops
3-8 inch wooden skewers, soaked in water
Directions
Thread skewers with 4 shrimp and 4 scallops per skewer. Sprinkle lightly with salt and pepper.
Combine the melted butter with the seasonings and brush on both sides of the seafood.
Heat a grill, grill pan, broiler, or air-fryer.
For a grill or grill pan, heat over medium heat or place 4 inches away from broiler elements. Cook for 3-4 minutes per side.
Air-Fryer Instructions
Set the temperature to 400 degrees F for 3 minutes on one side, turn the skewers over, and cook for 2 minutes.
Brush with the sauce again before serving
I served the skewers with sliced tomato and Russian dressing and homemade potato salad.
Simple Potato Salad
Ingredients
2 lbs whole medium red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles or pickle relish.
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped parsley for garnish
1 hard-boiled egg, optional
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time. Sprinkle with chopped parsley and serve.
For the tomatoes
Russian Dressing
Ingredients
3/4 cups mayonnaise
1/4 cup plus
2 to 3 tablespoons of chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce
Combine everything; makes 2 cups.
Salmon Cakes
Ingredient
1 lb salmon fillets
1/4 cup finely chopped onion plus extra for poaching
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 teaspoon mustard
1 teaspoon lemon juice
1/4 cup prepared ranch dressing
1 teaspoon chopped fresh thyme leaves, plus extra for poaching
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Italian seasoned bread crumbs, divided
Butter for cooking
Directions
Poach the salmon in simmering, lightly salted water in a deep skillet for 5-6 minutes. Add a few slices of onion, a few sprigs of time , salt and pepper to the poaching liquid.
Drain and flake fish with a fork. Remove any skin and pin bones. Cool slightly. Add the celery onion, bell pepper, salt, pepper, mustard lemon juice, ranch dressing, thyme and 1/2 cup breadcrumbs. Mix well. Divide into 4 equal patties. Place the remaining breadcrumbs in a shallow dish. Coat the cakes on both sides in the crumbs. Place on a plate and refrigerate until ready to cook.
Heat 2 tablespoons butter in a medium skillet and brown the cakes on both sides. Serve with lemon wedges.
Lemon Pasta With Peas
Ingredients
9 oz pkg fresh linguine pasta
Salt
Sauce
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons lemon juice
1 cup frozen and defrosted peas
1/2 grated Parmesan cheese
Directions
Cook the pasta in boiling salted water for 2 minutes. Drain.
Heat the butter, oil and garlic in the empty pasta pot. When the butter has melted, add the lemon juice, peas and drained pasta. Heat for a minute. Mix well and add the cheese. Stir and serve with salmon cakes.
Tuna Salad On Pumpernickel Bagel
4 servings
Ingredients
4 pumpernickel bagels
6 oz canned tuna, drained
1/2 cup finely diced onion
1/2 cup finely diced celery
1/4 cup mayonnaise
4 slices American cheese
4 large Iceberg lettuce leaves
Directions
Combine the tuna, onion, celery, and mayonnaise in a medium bowl.
Slice the bagels in half and lightly toast them under the broiler.
Place a slice of cheese on top of each warm bagel half.
Divide the tuna salad evenly between the 4 bagels.
Top with a lettuce leaf and the a bagel half.
Serve with your favorite sides such as pickles, sliced tomato in fries.
Red Snapper, Italian Style
Ingredients
Add a side of cooked green peas and mashed potatoes.
Salmon With Roasted Grapes
6 servings
1 1/2 lb salmon fillet, cut into 6 equal pieces
2 cups of organic red grapes
1 large onion, sliced
1 tablespoon of lemon juice
Salt and pepper to taste
2 tablespoons chopped parsley
2 tablespoons chopped basil leaves
Olive oil
Directions
Preheat the oven to 400 degrees F and oil a 9×13 inch baking dish.
Combine the grapes, salt, pepper, lemon juice and 1 tablespoon of olive oil. Spread the mixture in the baking pan, Roast for 15 minutes. Remove the pan from the oven. Sprinkle the salmon with salt and pepper. Place the salmon fillets on top of the grapes. Drizzle olive oil over the fish. Return the pan to the oven and bake for 15 minutes. Sprinkle the fish with the chopped herbs and serve.
Baked Potato Wedges
Ingredients
3 Russet Potatoes, quartered
1/4 cup olive oil
Salt and pepper to taste1 garlic clove, minced
1/2 teaspoon dried Italian seasoning
Directions
Preheat the oven to 400 degrees F.
Combine the potatoes with the remaining ingredients in a bowl. Pour into a baking dish and spread out evenly in the pan. Bake for 1 hour..
Green Beans With Onions and Mushrooms
Ingredients
1 lb green beans, ends trimmed
1 tablespoon olive oil
Half a medium onion, diced
4 oz sliced mushrooms
Sat and pepper to taste
Directions
Bring a large pot of salted water to boil in a large skillet. Add the beans and cook for 3 minutes. Drain the beans in a colander. Return the skillet to medium heat and add the oil, onions and mushrooms. Cook until the vegetables are tender. Add salt and pepper to taste. Return the beans to the skillet and heat until hot. Serve immediately.
Ingredients
1 1/2 lb red snapper fillet, cut into 6 equal pieces
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
Salt and Pepper to taste
1 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F and oil a 9×13 inch baking pan.
Place the fish fillets in the pan skin side down and sprinkle with salt and pepper.
Heat the butter, oil and garlic in the microwave about 30 seconds.
Brush the mixture on the fillets and press the Parmesan cheese equally on the fish fillets.
Directions
Place the pan in the oven and bake for 18-20 minutes.
Serve with my pasta recipe in the pour titled, Eat Your Vegetables.
Nut-Crusted Fish Fillets
Ingredients
2 white fish filets (6 oz. each) {I used red snapper}
Salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons finely chopped {your choice}
1 teaspoon each of fresh parsley, chives, rosemary, and thyme
Directions
Sprinkle the fish with salt and pepper. Place skin side down on a baking sheet or pan.
Combine mustard and honey, and brush on top of the fish.
Mix nuts, and herbs together and sprinkle on the fish.
Bake at 400°F 15 minutes or until flaky.
Creamy Lemon Butter Sauced Gnocchi
Ingredients
1- pkg shelf-stable potato gnocchi, about 17 oz
1/2 cup grated Parmesan cheese
Sauce
Juice of two lemons
8 tablespoons butter
2 garlic, grated
Salt to taste
⅓ cup heavy cream
Chopped parsley for garnish
Directions
Cook the gnocchi according to the package directions. As they rise to the top of the boiling water, scoop them out with a spider to a pasta bowl.
Heat the sauce ingredients until the butter is melted. Add the cheese and poor over the gnocchi. Mix well. Sprinkle with parsley and serve.
Garden Peas with Chopped Onion
Ingredients
1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter
Directions
Saute butter and onion in a small saucepan over low heat for about 5 minutes. Add the peas and heat over low until hot.
