My brother Tim loves to cook salmon, and also works with a lot of Cambodians. One of them nudged him toward this recipe:
Ingredients:
1 filet fresh NW salmon (don't use Atlantic farmed!)
1 Lemon
Soy Sauce
1 T Sugar
Non-stick spray
Preheat oven to 425 degrees.
De-zest the lemon, then juice it. Chop the zest finely.
Mix the lemon juice and chopped zest with an equal part of soy sauce, and the sugar.
Spray a shallow baking pan with non-stick spray, and place the filet in the pan.
Pour the sauce over the fish and bake for 10 minutes per inch of thickness.
Salmon is done when a fork inserted and twisted flakes the meat away. Do not overcook!
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Monday, September 17, 2007
Tuesday, September 11, 2007
G's Tuna Melts
This is a tasty meal for two...
Ingredients:
2 slices Sourdough bread
1 can tuna, drained
1/4 c mayonnaise
chopped onion, celery, and/or capers if you wish
Olive Oil
Cheddar Cheese, shredded
Johnny's Seasoned Salt
Heat oven to 375 degrees. Spread a little olive oil in a glass pan. Place the bread in, and spread the oil around with it. This will make the underside of the melt nice and crunchy.
Mix the tuna, mayo, and anything you'd like to have in the tuna salad, like chopped onion, celery, capers, pickles, etc.
Spread the tuna salad evenly over the slices of bread. Sprinkle with shredded cheddar cheese and garnish with Johnny's Seasoned Salt on top.
Place in the oven, and bake until the cheese is melted and the underside of the bread is golden.
Then turn the oven up to broil and let the cheese on top brown a bit before removing from oven. Let cool for a few minutes, then serve and enjoy!
Ingredients:
2 slices Sourdough bread
1 can tuna, drained
1/4 c mayonnaise
chopped onion, celery, and/or capers if you wish
Olive Oil
Cheddar Cheese, shredded
Johnny's Seasoned Salt
Heat oven to 375 degrees. Spread a little olive oil in a glass pan. Place the bread in, and spread the oil around with it. This will make the underside of the melt nice and crunchy.
Mix the tuna, mayo, and anything you'd like to have in the tuna salad, like chopped onion, celery, capers, pickles, etc.
Spread the tuna salad evenly over the slices of bread. Sprinkle with shredded cheddar cheese and garnish with Johnny's Seasoned Salt on top.
Place in the oven, and bake until the cheese is melted and the underside of the bread is golden.
Then turn the oven up to broil and let the cheese on top brown a bit before removing from oven. Let cool for a few minutes, then serve and enjoy!
Wednesday, August 29, 2007
Basil Tuna-Stuffed Pasta Shells with Tomato-Basil Salsa
This one is from our favorite, Betty Crocker.
Ingredients:
8 Jumbo Pasta Shells
1 can Albacore Tuna or White Meat Chicken
1 Carrot
1 small Red or Sweet Onion
2 Roma Tomatoes
Mayonnaise to Moisten
Bunch of Basil
Salt
Pepper
1/4 cup Red Wine Vinegar
½ cup Olive Oil
Boil the Jumbo Shells in salted water for 10-12 minutes. They take longer to cook than you’d think.
While they are cooking, dice the tomatoes, chop the onion, and chop the basil. Shred the carrot. Open the can of tuna or chicken, drain the water, and feed the water to the cats!
Mix the drained tuna with the carrot and half of the onion. Add about a tablespoon of chopped basil and mayo to moisten. Add pepper to taste.
Mix the tomatoes with the rest of the onion and the rest of the basil. Add vinegar and oil to taste, so all ingredients are moistened, and you like the flavor of the oil and vinegar. If you have soy lechithin, adding a teaspoon of this will keep the oil and vinegar mixed for a while. Salt and pepper to taste.
Once the shells are finished cooking, and are al dente, rinse in cold water until cooled, and drain.
Stuff each shell with the tuna mixture, and drizzle with the tomato-basil salsa. Serve in a shallow bowl so the shells and salsa don’t slide and drain every which way.
Ingredients:
8 Jumbo Pasta Shells
1 can Albacore Tuna or White Meat Chicken
1 Carrot
1 small Red or Sweet Onion
2 Roma Tomatoes
Mayonnaise to Moisten
Bunch of Basil
Salt
Pepper
1/4 cup Red Wine Vinegar
½ cup Olive Oil
Boil the Jumbo Shells in salted water for 10-12 minutes. They take longer to cook than you’d think.
While they are cooking, dice the tomatoes, chop the onion, and chop the basil. Shred the carrot. Open the can of tuna or chicken, drain the water, and feed the water to the cats!
Mix the drained tuna with the carrot and half of the onion. Add about a tablespoon of chopped basil and mayo to moisten. Add pepper to taste.
Mix the tomatoes with the rest of the onion and the rest of the basil. Add vinegar and oil to taste, so all ingredients are moistened, and you like the flavor of the oil and vinegar. If you have soy lechithin, adding a teaspoon of this will keep the oil and vinegar mixed for a while. Salt and pepper to taste.
Once the shells are finished cooking, and are al dente, rinse in cold water until cooled, and drain.
Stuff each shell with the tuna mixture, and drizzle with the tomato-basil salsa. Serve in a shallow bowl so the shells and salsa don’t slide and drain every which way.
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