Greek Salmon Gyros with Chopped Salad

Greek Salmon Gyros and a Pinot Gris wine pairing

Greek Salmon Gyros is a new take on the traditional gyro. The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky. On top of a toasty Mediterranean pitas bread, piled high with the salmon, creamy garlic sauce, and a nice chopped salad of tomatoes, cucumbers, cilantro.

Gyros are a classic greek dish. They are a version of a similar döner kebabs. Traditionally turkey and shawarma of the Middle East, which are slices of meat. Not minced loaf like other dishes. This recipe has some of the same themes of the original recipe but the salmon fillet adds something special to the meal.

Salad: The key to this meal is the salad and garlic sauce. The first step is to take a medium bowl, whisk together 1 teaspoon of the minced garlic, 2 tablespoons oil, and 2 tablespoon vinegar. Add chopped cilantro stems, tomatoes, and cucumbers to the bowl, stirring to combine. Season to taste with salt and pepper make sure you taste before you’re finished. 

Garlic sauce: This sauce will go great with your Gyros In another bowl, stir together your sour cream and ½  teaspoon of chopped garlic. Don’t forget to season with salt and pepper.

salmon gyro

Wine pairing

A nice Pinot Gris goes great with this salmon gyro: Pinot Grisare great for oily fish. Its high acidity and fruity flavors make it a great pairing for seafood dishes. Pinot Gris are considered more on the dryer side of the wine range. American Pinot Gris is not as acidic as the same type of wine grown in France or Italy. This crisp wine complements an oily fish like salmon very well. Also nice seared mackerel can help bring out the citrus and fruity flavors of this wine.


Tips for cooking fish

Fixing dry fish: If you’re cooking fish and it comes out too dry, brush it with a mixture of equal parts melted butter and lemon juice. The butter will help make it moister, while the lemon juice will help it hold together.

Sear Skin-Side Down: As a general rule always cook fish skin-side down first. It produces a crisp exterior, and also you’ll also avoid overcooking. A good rule of thumb is to leave the fish skin-side down for three-quarters of the cooking time, and only flip it when you are about to finish.

Be gentle: Basically, I’d suggest using the gentlest heat that you can possibly apply when cooking fish. If you’re grilling, grill over a gentle fire. If you’re steaming or poaching, do it at a low simmer.


Recipes header
salmon gyro

Greek Salmon Gyros with Chopped Salad

Greek Salmon Gyros is a new take on the traditional gyro. The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 780 kcal

Equipment

  • medium nonstick skillet

Ingredients
  

  • dried oregano use 2 tsp
  • 10 oz pkg salmon fillets
  • 2 Mediterranean pitas
  • 3 pkts sour cream
  • ¼ oz fresh cilantro
  • garlic use 2 large cloves
  • 2 plum tomatoes
  • 1 cucumber
  • kosher salt & pepper
  • olive oil
  • red wine vinegar or apple cider vinegar

Instructions
 

  • Prep ingredients: Peel cucumber, then halved lengthwise, scoop out seeds with a spoon, and cut into ½-inch pieces. Cut tomatoes into ½-inch pieces. Peel and finely chop 1½ teaspoons garlic. Pick cilantro leaves, then finely chop stems, keeping leaves whole.
  • Make salad & garlic sauce: In a medium bowl, whisk together 1 teaspoon of the chopped garlic, 2 tablespoons oil, and 1 tablespoon vinegar. Add cilantro stems, tomatoes, and cucumbers, stirring to combine. Season to taste with salt and pepper. In a small bowl, stir together all of the sour cream and remaining chopped garlic. Season to taste with salt and pepper.
  • Toast pitas: Brush both sides of each pita lightly with oil. Heat a medium nonstick skillet over medium. Add 1 pita at a time to skillet and toast until lightly golden and warmed through, about 1 minute per side. Wrap pitas in foil to keep warm as you go. Reserve skillet for step 5.
  • Season salmon: Pat salmon flesh and skin very dry, then season both sides with salt and pepper. Season flesh side only with 1 teaspoon of the dried oregano per filet (2 teaspoons total).
  • Cook salmon: Heat 1 tablespoon oil in a reserved skillet over medium until shimmering. Add salmon, skin side down, and press firmly in place for 10 seconds with the back of a spatula. Cook, occasionally pressing gently, until skin is well browned and very crisp, and salmon is almost cooked through, about 5 minutes. Flip salmon and cook until just medium, about 2 minutes (or longer if desired).
  • Assemble gyros & serve: Serve pitas topped with salmon and some of the chopped salad. Drizzle with garlic sauce, then garnish with whole cilantro leaves. Pass any remaining chopped salad and garlic sauce at the table.

Notes

Allergens
Fish (1), Wheat (2), Milk (3), Sesame
(4), Soy (5). May contain traces of
other allergens. Packaged in a facility
that packages gluten containing
products.
Keyword gyro, pita, salmon

Sriracha Shrimp Poke Bowl

Sriracha Shrimp Poke Bowl with a Riesling wine pairing

first of all if you are looking for a simple and fresh recipe then this shrimp poke bowl is for you. We can thank Hawaii for making poke (pronounced po-kay) a popular dish. Poke essentially a one-bowl meal that if made right is a well-balanced, tasty meal. Rice, fish, veggies and a delicious dressing that brings it all together. To keep it extra healthy we use brown rice, succulent wild US Gulf shrimp. A duo of pickled veggies, and a creamy Sriracha dressing.

If you are a skilled chef you should know a little about the history of Poke. It’s believed that poke was first prepared by native Polynesians centuries before Western travelers arrived on the islands. Initially, poke was made with raw reef fish, seasoned with sea salt and seaweed, and combined with crushed candlenut. 

boiled shrimps with fresh lemon and spice

The heart of this meal is the shrimp and the best shrimp to use for these dishes would be a medium-sized shrimp. I would buy about a pound that should give you about 20 to 30 pieces. You can even buy them fully cooked and ready to eat. I recommend getting shrimp that has already been prepared for you raw is just too much work.

What we know about sriracha

The second key part to this dish is the Sriracha. This sauce has become a staple in many households. That is why you don’t know is where it came from.

Sriracha is made of chili peppers, sugar, garlic, distilled vinegar, and salt. Its consistency varies between brands- Huy Fong’s sauce is similar in consistency to ketchup. The original Sriraja Panich has a thinner, more liquid consistency.

Hot Spicy Red Sriracha Sauce in a Bowl

Wine pairing

Riesling

Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Pairs Well With These Foods: Thai, Vietnamese, Southwestern food, barbecue sauce


Tips for cooking this meal shrimp:

How to Defrost Shrimp

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

How Long to Marinate Shrimp

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

How long do I steam sticky rice?

Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours. Drain rice and put in a steamer basket (see cooks’ note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes.

Be gentle: Basically, I’d suggest using the gentlest heat that you can possibly apply when cooking fish. If you’re grilling, grill over a gentle fire. If you’re steaming or poaching, do it at a low simmer.


Recipes header
Sriracha Shrimp Poke Bowl

Sriracha Shrimp Poke Bowl with Brown Rice & Pickled Veggies

If you are looking for a simple and fresh recipe then this shrimp poke bowl is for you. We can thank Hawaii for making poke (pronounced po-kay) a popular dish. It’s essentially a one-bowl meal that if made right is a well-balanced, tasty meal: rice, fish, veggies and a delicious dressing that brings it all together.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 670 kcal

Equipment

  • fine-mesh sieve
  • medium saucepan
  • medium skillet

Ingredients
  

  • 10 oz pkg shrimp
  • furikake
  • 2 pkts Sriracha
  • 2 oz mayonnaise
  • 1 oz rice vinegar
  • 1 cucumber
  • 4 oz red radishes
  • 5 oz quick-cooking brown rice
  • neutral oil
  • kosher salt & ground pepper
  • sugar

Instructions
 

  • Cook rice: Fill a medium saucepan with salted water and bring to a boil. Add rice to boiling water. Cook, uncovered (like pasta), over high heat, stirring occasionally, until tender, 20–25 minutes. Drain rice well, return to pot, and cover to keep warm.
  • Pickle veggies: Trim ends from radishes, then halve or quarter (depending on size) and thinly slice. Trim ends from cucumber, halve lengthwise, then thinly slice into half-moons (peel if desired). In a medium bowl, whisk to combine rice vinegar, 1 tablespoon water, 1 teaspoon salt, and 2 teaspoons sugar. Add radishes and cucumbers and toss to coat. Set aside to marinate.
  • Make sauce: In a small bowl, stir to combine mayonnaise, all of the Sriracha, and 2 teaspoons of the furikake (save rest for step 6).
  • Prep shrimp: Pat shrimp dry, then cut each one into thirds. Season all over with salt and pepper.
  • Cook shrimp: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, stirring, until opaque and cooked through, 2–3 minutes. Remove skillet from heat and stir in half the sauce.
  • Finish & serve: Using a slotted spoon, drain pickled veggies and add pickling liquid to rice and stir to combine. Season to taste with salt. Spoon rice into bowls then top with shrimp, pickled veggies, and drizzle with remaining sauce and sprinkle with remaining furikake.

Notes

ALLERGENS
Shellfish, Sesame, Egg and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword japanese food, poke, shrimp, sushi

Related Posts

Game-Day Eats Delicious Game Day Food Recipes
Football food should be cheesy, delicious and fit for a crowd. But …
Tuscan shrimp with tasty white beans
If you are looking for a quick seafood meal thank Shrimp is …
Four healthy Lettuce wrap recipes
I am such a huge sucker for lettuce wraps. They are so …
Shrimp Tostadas with Lime Yogurt
Tostadas Aka toasted tortillas are typically deep fried. This recipe calles for …
Spanish Style Smoky Cod

Spanish Style Smoky Cod & Rice paired with a Moscato

FeedFeedStyle Smoky Cod & Rice Bake with Tomato, Green Beans & Herb Salsa: This dish is simple but unique. We have a great spice in Smoked paprika to work with. It is made from ground sweet red chilies that have been smoked and dried for several hours. Now you would think its vibrant red hue would mean the heat level would be hot but, the heat level is mild, and almost sweet. We use this spice to add a delicious smokiness to this one-skillet cod dish. Top of rice with green beans and plum tomatoes and your meal is complete.

Common questions about cod fish:

Cod fish is it  good for you?

The best things about cod fish is that it is both a flavorful and nutritious fish packed full of lean protein, vitamins, and minerals. It is considered to have a lower omega-3s than other fatty fish. Also this fish contains a much lower level of mercury than most seafood.

Raw seafood products in paella pan on a wooden table, top view

Is Cod good for weight loss?

One of the more flaky white fish that is very easy to prepare. Cod is considered to be a good source of vitamin B-12. It is very high in protein but very low in fat and calories, making it a perfect choice for people who are trying to lose weight.


Wine Pairing

Moscato and Spicy Fish are a great pairing. Moscato wine is low in alcohol, sweet and a little bit fizzy. Filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of  its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish. 

The typical fish for spicy tacos for example is going to be a mild white fish like tilapia, sole or snapper. After eating a spicy taco, a sip of Moscato helps bring in enjoyable flavors like peach and creamy pear. The sharpness of the wine helps offsets the spice a bit if it gets overwhelming.


Tips for cooking fish

If you’re pan-searing your fish: Make sure to pat it completely dry before adding it to the pan. A general rule for searing any type of fish is to dry it before you cook it. fish is considered especially moist, so this is extra important. Just pat your fillet dry with a paper towel before searing it and you’ll be one step closer to having an amazing meal

If you’re grilling or broiling thick fish steaks, marinate it for 15 minutes in lemon or lime juice. The acid from the juice “cooks” the fish a bit, cutting down on the time it needs to stay on the heat. This helps prevent you from drying out your fish. 


Recipes header
Spanish-Style Smoky Cod & Rice Bake with Tomato

Spanish-Style Smoky Cod & Rice Bake with Tomato, Green Beans & Herb Salsa

Spanish-Style Smoky Cod & Rice Bake with Tomato, Green Beans & Herb Salsa: This dish is simple but unique. We have a great spice in Smoked paprika to work with.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 700 kcal

Equipment

  • medium ovenproof skillet

Ingredients
  

  • ½ oz fresh cilantro
  • 1 oz scallions
  • 5 oz jasmine rice
  • chorizo chili spice blend use 1 tsp
  • 10 oz pkg cod fillets
  • clam broth concentrate 2
  • 4 oz green beans
  • 1 plum tomato
  • 1 medium yellow onion
  • garlic use 1 large clove
  • kosher salt & pepper
  • olive oil
  • red wine vinegar or apple cider vinegar

Instructions
 

  • Chop veggies: Preheat oven to 425°F with a rack in the center. Peel and finely chop 1 teaspoon garlic. Peel and finely chop all of the onion. Coarsely chop tomato. Trim ends from green beans, then cut into 1-inch pieces.
  • Prep cod & broth: In a liquid measuring cup, combine clam broth concentrate, 1¼ cups water, and ¾ teaspoon salt. Pat cod dry, then season all over with 1 teaspoon each of the chorizo chili spice blend and salt. Drizzle each filet with oil, then rub seasoning into cod to make a paste.
  • Sauté aromatics: Heat 2 tablespoons oil in a medium ovenproof skillet over medium-high until shimmering. Add onions and garlic and season with salt. Cover and cook, stirring occasionally, until onions are softened and lightly browned, about 5 minutes.
  • Toast rice, add veggies: Add 1 tablespoon oil and rice to skillet with onions over medium-high heat. Cook, stirring, until well combined and some of the rice grains turn chalky white, 2–3 minutes. Stir in tomatoes and green beans.
  • Add cod & bake: Stir in clam broth and bring to a strong boil. Place cod in rice mixture and sprinkle with salt. Remove from heat, then cover tightly with foil or a lid. Bake on center oven rack until liquid is absorbed and rice is tender, 17–20 minutes (watch closely as ovens vary). Remove from oven and let rest 3 minutes.
  • Make herb salsa & serve: While cod bakes, trim scallions, then thinly slice. Coarsely chop cilantro leaves and stems, then combine with scallions and finely chop together. Transfer herbs to a bowl, then stir in 2 tablespoons oil and 1 teaspoon vinegar. Season to taste with salt and pepper. Serve cod and rice bake drizzled with herb salsa.

Notes

ALLERGENS
Fish and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword cod fish, eat healthy, fish, foode

Recipes you may also love

Game-Day Eats Delicious Game Day Food Recipes
Football food should be cheesy, delicious and fit for a crowd. But …
Tuscan shrimp with tasty white beans
If you are looking for a quick seafood meal thank Shrimp is …
Four healthy Lettuce wrap recipes
I am such a huge sucker for lettuce wraps. They are so …
Shrimp Tostadas with Lime Yogurt
Tostadas Aka toasted tortillas are typically deep fried. This recipe calles for …
Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. To finish it, add cilantro, and fried shallots for an energetic meal that lets everyone choose their flavors.

This style of dish lettuce wraps are my favorite go to meals. Chicken, steak or fish I love to make them. One because they are easy to prepare and two for the most part they are great healthy options. So let’s go over the ingredients and their health benefits.

Fresh cod fish

Cod is nutritious and flavorful fish packed full of lean protein, vitamins, and minerals. It does have a lower level in omega-3s than fatty fish like salmon, cod can still be part of your healthy diet. Compared to Salmon and Tuna, Cod contains less mercury and it’s a very flexible fish to cook with.

The power of curry powder

This spice blend is rich with anti-inflammatories and eating it may help reduce oxidative stress, increase heart health, and stabilize blood sugar levels. Curry powder makes an excellent addition to your spice rack

fish sauce why is it healthy?

Many people consider fish sauce as a good source of iron, riboflavin, niacin, magnesium, Vitamin B12 and B6. Fish sauce is a condiment made from fish coated in salt and fermented over a couple of weeks up to two years.

bowl of hot chili and garlic sauce

Chili garlic sauce?

One of my favorite sauces is Chilli Garlic Sauce. The main ingredients are chili, garlic, and vinegar. Chilli Garlic sauce is a great condiment to renovate any meal into a strong, flavorful and healthy culinary experience.

Romaine is simple, easy and good for you

Romaine is low in fiber, high in minerals, all very good things for bone health. Calcium, phosphorus, magnesium, and potassium will give your system a great boost. A nice bonus, romaine lettuce is packed with vitamin C, vitamin K, and folate.

Tips for cooking fish

If you’re grilling or broiling thick fish steaks, marinate it for 15 minutes in lemon or lime juice. The acid from the juice “cooks” the fish a bit, cutting down on the time it needs to stay on the heat. This helps prevent you from drying out your fish. 

Fixing dry fish: If you’re cooking fish and it comes out too dry, brush it with a mixture of equal parts melted butter and lemon juice. The butter will help make it moister, while the lemon juice will help it hold together.

Wine pairing

Pinot Noir and Freshwater Fish: Conventional wisdom is red wine with fish is a non starter, but that’s not always the case. Red wines have high tannin that makes the bites of fish taste like metal. Some red wines can be paired with specific types of fish, and actually strengthen the tastes from both the wine and the fish.

One red wine Pinot Noir has that ability. Pinot Noir is a light bodied red wine that is not as strong as many other varieties of red wine. Its lower amounts of tannins contribute to the idea that you can pair it with lighter foods such as seafood. The unique properties of Pinot Noir can be paired with almost anything. For fish, it’s best to go with a freshwater fish like salmon or trout that has dense, meaty flesh. Additionally, your fish dish should be on the heavy side served with a thick tomato or cream based sauce for maximum effect. With the right fish, the more complex flavors of a good Pinot Noir can be brought out mimicking the flavors of vanilla, clove, licorice and caramel.


Recipes header
Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps & Sushi Rice

Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. 
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Cuisine Vietnamese
Servings 2
Calories 740 kcal

Equipment

  • small saucepan
  • medium skillet

Ingredients
  

  • curry powder use 2 tsp
  • 10 oz pkg cod fillets
  • 1 pkt chili garlic sauce
  • 1 oz fish sauce
  • 1 romaine heart
  • 1 oz salted peanuts
  • 1 lime
  • ¼ oz fresh cilantro
  • 1 shallot
  • 5 oz sushi rice
  • neutral oil
  • coarse kosher salt
  • sugar

Instructions
 

  • Cook rice: In a small saucepan, combine rice, 1 cup water, and ¾ teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 15 minutes. Keep covered until ready to serve.
  • Prep ingredients: Meanwhile, peel and thinly slice shallot into thin rings. Pick cilantro leaves from stems; thinly slice stems, keeping leaves whole. Squeeze 2 tablespoons lime juice into a medium bowl. Coarsely chop peanuts. Trim and discard end from lettuce, then separate leaves, keeping them whole.
  • Make sauce: To the medium bowl with lime juice, add fish sauce, chili garlic sauce, ¼ cup warm water, and 2 tablespoons sugar; stir to combine. Add cilantro stems and 2 tablespoons of the shallots (save rest for step 4). Set aside until step 6.
  • Fry shallots: Heat ¼ inch oil in a medium skillet over medium-high. Add remaining shallots and fry until golden brown, stirring constantly to ensure even browning, 2–3 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Season with salt. Reserve skillet with oil for step 5.
  • Season & cook cod: Pat cod dry, pressing out excess water if necessary. Cut into 2-inch pieces. In a small bowl, combine 2 teaspoons of the curry powder and a pinch of salt. Rub curry mixture all over fish. Heat reserved oil in skillet over medium-high. Add cod and cook until lightly browned, 2 minutes per side. Transfer to a paper towel-lined plate; sprinkle with salt.
  • Assemble & serve: Fluff rice with a fork. Assemble lettuce wraps at the table, filling each lettuce leaf with some of the rice and cod. Drizzle with sauce and top with fried shallots, peanuts, and whole cilantro leaves

Notes

ALLERGENS
Fish, Sulphites and Peanuts. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword dairy free, fish, GLUTEN FREE, healthy

Related Posts

The Perfect French Bread Recipe
If you're looking to make some delicious French bread of your own, …
How to Make Perfect Homemade Pasta Every Time
The content above provides instructions on how to make perfect homemade pasta …
I’m Obsessed with Healthy California Breakfast Tacos: A Recipe
I'm obsessed with healthy California breakfast tacos. There's something about the combination …
5 Foods New York is Known For: A Guide to the Best of NYC Cuisine
Do you want to try the best food that New York has …
Shrimp & Rice Congee

Shrimp & Rice Congee paired with a nice RIESLING

Today we are going to make shrimp & rice congee with a ginger scallion chili oil. Sounds fancy and you are right, but it is also easy to make. Congee is a rice porridge. Simmered in an umami-rich concoction that is a wonderful right flavor. We add seared shrimp and plenty of fresh herbs and finally a drizzle of chili oil to finish it off.

For people who are not familiar with congee one might ask, what kind of rice is used for congee? Standard congee is made with Japonica rice. It has a short that is round and translucent. The congee is cooked at a ratio of 1 cup of rice to 12 cups water for a mouth feel that sits between Japonica rice and glutinous rice.

The best shrimp to use for this dishes would be a medium-sized shrimp. I would buy about a pound that should give you about 20 to 30 pieces. Shrimp sold in the shell will have the best flavor, but you can also buy them with heads removed, shelled and deveined, or even fully cooked and ready to eat. I recommend getting shrimp that has already been prepared for you raw is just too much work.

That last piece of this dish is the chili oil? Not only is it tasty it also has other health benefits. Chili pepper includes improves “digestive health and metabolism, alleviates migraines, may reduce risks of cancer, fights fungal infections, colds, and the flu, provides joint pain relief, fights inflammation, supports cardiovascular health, may improve cognitive functions, may improve longevity.”

olive oil with chili peppers on white background

WINE PAIRING

RIESLING

Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Pairs Well With These Foods: Thai, Vietnamese, Southwestern food, barbecue sauce


TIPS FOR COOKING THIS MEAL Shrimp & Rice Congee:

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

HOW LONG DO I STEAM STICKY RICE?

Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours. Drain rice and put in a steamer basket (see cooks’ note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes.


recipe
Shrimp & Rice Congee

Shrimp & Rice Congee with Ginger-Scallion Chili Oil

Congee is a rice porridge that we love for its warming qualities. Rice is simmered in an umami-rich concoction and gets topped with seared shrimp and plenty of fresh herbs. A drizzle of chili oil, to which we’ve added thinly sliced ginger, adds a little kick to this comforting rice bowl.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 680 kcal

Equipment

  • medium pot
  • fine-mesh sieve
  • small skillet

Ingredients
  

  • 2 ½ oz fish sauce (use 1Tbsp)
  • crushed red pepper (use ⅛-
  • ¼ tsp)
  • 2 oz snow peas
  • 1 oz scallions
  • 10 oz sushi rice use 1 cup
  • 10 oz pkg wild US Gulf
  • shrimp
  • 1 pkt clam broth concentrate
  • ½ oz fresh cilantro
  • 1 oz fresh ginger
  • neutral oil
  • kosher salt

Instructions
 

  • Prepare broth: Peel and thinly slice ginger. Pick cilantro leaves from stems. In a medium saucepan, combine cilantro stems, 6 cups water, ¾ of the sliced ginger, and clam broth concentrate. Bring to a boil over high heat, then reduce heat to medium and simmer, about 5 minutes.
  • Poach shrimp: Season shrimp with salt and add to broth. Poach shrimp until pink and opaque, about 2 minutes. Drain shrimp, cilantro stems, and ginger through a fine-mesh sieve over a large bowl and return broth to pot. Pick shrimp out, discarding cilantro stems and ginger. Transfer shrimp to a bowl. Cover to keep warm.
  • Cook rice: Return broth to a boil. Stir in 1 cup of the rice (save rest for own use). Reduce heat to a simmer and cook, stirring occasionally, until rice is breaking apart and broth is thick, 20–25 minutes.
  • Prep aromatics & peas: Meanwhile, stack remaining slices of ginger and thinly slice. Trim scallions and snow peas, then thinly slice on an angle.
  • Cook chili oil: Heat 3 tablespoons oil and ⅛-¼ teaspoon of the crushed red pepper (depending on heat preference) in a small skillet over medium until fragrant, about 1 minute. Stir in sliced ginger and scallions and cook until softened, about 1 minute. Season with a pinch of salt.
  • Finish rice & serve: Remove rice from heat and stir in 1 tablespoon of the fish sauce (taste rice and add more fish sauce, if desired). Spoon rice into bowls and top with shrimp, snow peas, and cilantro leaves. Garnish with chili oil. Enjoy!

Notes

Allergens
Fish (1), Shellfish (2). May contain
traces of other allergens. Packaged in
a facility that packages gluten
containing products.
Keyword dinner, japanese food, shrimp

Recipes you may also like

Game-Day Eats Delicious Game Day Food Recipes
Football food should be cheesy, delicious and fit for a crowd. But …
Tuscan shrimp with tasty white beans
If you are looking for a quick seafood meal thank Shrimp is …
Four healthy Lettuce wrap recipes
I am such a huge sucker for lettuce wraps. They are so …
Shrimp Tostadas with Lime Yogurt
Tostadas Aka toasted tortillas are typically deep fried. This recipe calles for …
5 Summer Taco Recipes
Everyone loves Taco Tuesday it started out as another food trend but …
Lemony Paprika Shrimp with Grits and Wilted Spinach
Shrimp and grits is a traditional Southern breakfast dish. Originating from the …
salmon

Everything Bagel Salmon cooked to perfection

Everything Bagel Salmon: My favorite fish is salmon and I bet it’s most people too. Today we are going to add a nice little twist to your typical salmon meal. We are going to add flavorful garlicky-sesame coating to our roasted salmon fillets. Combine it with creamy chive potatoes and crispy green beans.

Raw Organic Everything Bagel Seasoning

If you want a little challenge you can make your own Everything bagel spice. It is a mixture of common ingredients you probably have in your pantry right now. It includes poppy seeds, toasted sesame seeds, dried garlic, dried onion, and salt. But if you’re like most people you can go to a trader joe’s and get the seasoning pre-made.

Like i said before salmon is my favorite fish here are some questions that most people have when dealing with this tasty fish.

How can you tell when my Everything Bagel Salmon is cooked to perfection?

Salmon will change from translucent red or raw color to an opaque pinkish color as it cooks. For the average piece of salmon it should take 6-8 minutes of cooking. Take a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done cooking.

Fresh raw salmon

When I’m cooking my salmon white stuff comes out. What is it?

The white stuff is totally harmless, it’s coagulated protein also known as albumin. It is also the same thing as egg whites.

Everything-Bagel Salmon

Salmon skin can I eat it?

Salmon skin is traditionally considered safe to eat. The skin has most of the same minerals and nutrients contained in salmon flesh, which may be an excellent addition to your diet. There are some things to consider when choosing whether to eat the salmon skin, such as the source and quality of the fish.

Recipes header

salmon

Everything-Bagel Salmon with Creamy Chive Potatoes & Green Beans

My favorite fish is salmon and I bet it’s most people too. Today we are going to add a nice little twist to your typical salmon meal. 
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 2
Calories 780 kcal

Equipment

  • colander
  • medium nonstick skillet
  • small saucepan

Ingredients
  

  • everything bagel seasoning use 2 tsp
  • 10 oz pkg salmon fillets
  • 1 pkt sour cream 2
  • 12 oz red potatoes
  • ¼ oz fresh chives
  • ½ lb green beans
  • 1 shallot
  • butter
  • kosher salt & ground pepper
  • olive oil
  • white wine vinegar (or apple
  • cider vinegar)

Instructions
 

  • Prep ingredients: Peel shallot, then finely chop 2 tablespoons (save remaining for own use). Trim ends from green beans. Thinly slice chives. Scrub potatoes, then cut into ½-inch pieces.
  • Cook & season potatoes: In a small saucepan, cover potatoes with 1 inch of water and season with 2 teaspoons salt. Cover and bring to a boil, then uncover and cook until easily pierced with a fork, about 5 minutes. Drain potatoes and return to saucepan. Gently stir in sour cream, chives, and 1 tablespoon butter. Season to taste with salt and pepper. Cover to keep warm.
  • Make vinaigrette: In a medium bowl, combine chopped shallots and 1½ teaspoons vinegar. Whisk in 2 tablespoons oil, then season to taste with salt and pepper.
  • Cook & dress green beans: Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add green beans to skillet, then season with salt and pepper. Cook until tender and browned in spots, 4–5 minutes. Transfer to bowl with vinaigrette and stir to coat. Wipe out skillet and return to stovetop.
  • Season salmon: Pat salmon very dry, then season both sides with salt and pepper. Sprinkle 2 teaspoons of the everything bagel seasoning over top, pressing gently to help seasoning adhere. Heat 1 tablespoon oil in same skillet over medium-high until shimmering.
  • Cook salmon & serve: Reduce heat to medium. Add salmon, skin side down (salmon should sizzle). Press each fillet firmly with a spatula for 10 seconds. Cook, occasionally pressing gently on fillets, until skin is well browned and crisp, and salmon is almost cooked through, 5–7 minutes. Flip salmon and cook until just medium, 1–2 minutes more. Serve with potatoes and green beans alongside.

Notes

Sesame, Fish and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fish, GLUTEN FREE, healthy, kid friendly, low carb

 

Scandinavian Crispy Salmon Bowl with Quinoa, Beets & Horseradish Cream

Scandinavian Crispy Salmon Bowl with Quinoa, Beets & Horseradish Cream

[et_pb_section fb_built=”1″ _builder_version=”4.3.3″][et_pb_row _builder_version=”4.3.3″][et_pb_column type=”4_4″ _builder_version=”4.3.3″][et_pb_post_title categories=”off” comments=”off” featured_image=”off” _builder_version=”4.3.3″ title_text_align=”center” title_font_size=”40px” title_font_size_tablet=”” title_font_size_phone=”30px” title_font_size_last_edited=”on|phone”][/et_pb_post_title][et_pb_image src=”https://lifetimevibes.com/wp-content/uploads/2020/03/20200227_162231.jpg” _builder_version=”4.3.3″][/et_pb_image][et_pb_text _builder_version=”4.4.2″]

Yum

Today we are going to be making Scandinavian crispy salmon over a bead of Quinoa and roasted beets. This dish’s main components contain quinoa, cucumbers, radishes and a nice piece of salmon. I prefer fresh salmon but you can also use frozen.

Now let’s talk about the ingredients in this healthy dish. The main part of this meal is salmon. Chinook salmon, also goes but the name King salmon, is considered to be the best-tasting of the salmon bunch. It has a high-fat content and corresponding rich flesh that ranges from white to a deep red color.

Some people ask what is the nutritional value of wild salmon compared to farmed salmon. Wild salmon has a better ratio of good-to-bad fats than farmed salmon. farmed and wild salmon are both excellent sources of disease-preventing omega-3 fatty acids. Farmed salmon is normally  higher than wild salmon overall in fat and calories so that is something to consider.

Black, white and red quinoa in bowls, raw quinoa groats assorted

There are many different types of quinoa, but Red quinoa is considered to be the healthiest. Red quinoa is rich in protein, fiber, and many helpful vitamins and minerals. Plus, it’s higher in antioxidants than other varieties of quinoa, which may benefit heart health.

Another tip is choosing the right cucumber. When you are shopping you should look for firm cucumbers, without blemishes or soft spots, which can indicate they have started to rot. They should be dark green without any yellow spots, which develop as the cucumber is getting overly ripe.

Fresh beet on wooden background

The most controversial part of this meal would be the beats. Some people love them, some people hate them but if you roast them properly they come out sweet and firm. Also there are a lot of great healthy benefits. Beets are packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

 

Recipes header

Scandinavian Crispy Salmon Bowl with Quinoa, Beets & Horseradish Cream

Scandinavian Crispy Salmon Bowl with Quinoa, Beets & Horseradish Cream

Today we are going to be making Scandinavian crispy salmon over a bead of Quinoa and roasted beets. This dish’s main components contain quinoa, cucumbers, radishes and a nice piece of salmon. I prefer fresh salmon but you can also use frozen.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine scandinavian
Servings 2
Calories 800 kcal

Equipment

  • small saucepan
  • rimmed baking sheet
  • medium nonstick skillet

Ingredients
  

  • ¼ oz fresh dill
  • 10 oz pkg salmon fillets
  • 1 oz horseradish
  • 3 pkts sour cream
  • 4 oz red radishes
  • 1 cucumber
  • 3 oz white quinoa
  • ½ lb red beets
  • kosher salt & ground pepper
  • olive oil
  • red wine vinegar or apple cider vinegar

Instructions
 

  • Roast beets: Preheat oven to 450°F with a rack in the upper third. Scrub and quarter beets; cut into ¼-inch thick slices. Place in the center of a piece of foil. Drizzle with oil and season with salt and pepper. Fold up sides to enclose, then place on a rimmed baking sheet. Roast on upper oven rack until beets are tender, 20–25 minutes. Remove from oven and carefully open (steam will be hot).
  • Cook quinoa: Meanwhile, place quinoa in a small saucepan along with ¾ cup water and a pinch of salt. Bring to a boil over high heat. Reduce heat to low, cover, and cook until water is absorbed and quinoa is tender, about 15 minutes. Set aside, covered, until step 6.
  • Marinate vegetables: Peel cucumber; halve lengthwise, scoop out the seeds, then thinly slice crosswise. Trim radishes, then thinly slice. In a medium bowl, whisk to combine 1 tablespoon vinegar and 2 tablespoons oil. Add vegetables to the bowl, and toss to combine. Season to taste with salt and pepper. Set aside to marinate until step 6.
  • Make sauce & prep salmon: In a small bowl, stir to combine all of the sour cream and horseradish; season to taste with salt and pepper. Pat salmon dry; season on both sides with salt and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high until shimmering.
  • Cook salmon: Reduce heat to medium, then add salmon fillets to the skillet, skin side down. Press each fillet firmly in place for 10 seconds with the back of a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is well browned and very crisp and salmon is almost cooked through, 5–7 minutes. Flip salmon; cook until it is just medium, 1–2 minutes more.
  • Finish & serve: Coarsely chop dill fronds and stems together. Stir half of the dill into bowl with marinated vegetables. Spoon quinoa into bowls, and top with salmon, marinated veggies, roasted beets, and a dollop of the horseradish cream; drizzle beets with any remaining marinade from vegetables. Garnish with remaining dill.

Notes

Fish, Sulphur dioxide and sulphites and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fish, GLUTEN FREE, healthy
[/et_pb_text][et_pb_video src=”https://secureservercdn.net/198.71.233.45/44e.2a7.myftpupload.com/wp-content/uploads/2020/03/Scandinavian-Crispy-Salmon-Bowl-with-Quinoa-Beets-Horseradish-Cream.mp4″ src_webm=”https://secureservercdn.net/198.71.233.45/44e.2a7.myftpupload.com/wp-content/uploads/2020/03/Scandinavian-Crispy-Salmon-Bowl-with-Quinoa-Beets-Horseradish-Cream.mp4″ image_src=”https://lifetimevibes.com/wp-content/uploads/2020/03/20200227_162231.jpg” play_icon_color=”#ffffff” use_icon_font_size=”on” thumbnail_overlay_color=”rgba(0,0,0,0.6)” _builder_version=”4.3.3″ module_alignment=”center” border_radii=”on|8px|8px|8px|8px” box_shadow_style=”preset1″][/et_pb_video][/et_pb_column][/et_pb_row][/et_pb_section]

Fettuccine Alfredo with Prosciutto-Wrapped Pear

Shrimp Fettuccine Alfredo with Prosciutto

FeedFeed

Shrimp Fettuccine Alfredo with Prosciutto-Wrapped Pears: When people ask what your favorite dish is I always say Fettuccine Alfredo. Whenever I go to a new Italian restaurant I always measure it by how well they make Alfredo. I need it to be creamy and rich. But I know it’s not the healthiest meal so over the years I have been trying different recipes to achieve that balance between healthy but still filling. This one so far is the best.We start off with al dente fettuccine and is enrobed in creamy Alfredo sauce, taken then to the next level with the addition of sweet shrimp and broccoli. And then we add a nice side with sauteed pears wrapped in prosciutto

When you are getting your ingredients together I recommend using Authentic Parmigiano-Reggiano. It has a lot more health benefits than the Parmesan you find in a plastic shaker. Parmesan is lactose-free and low in fat also It’s a good source of protein, calcium, and certain vitamins.

cheese grater and parmesan

Another recommendation I have is to use frozen shrimp. fresh is rare and can be expensive and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is a couple of days, and shrimp stored in the freezer retain their quality for up to a month.

My final recommendation before starting to cook is to buy Comice pears. They have a great fruity aroma and flavor, They also have a less grainy texture than typical pear. You can best describe them as a cross between a Bosc pear and an Asian pear.

Related Recipe:

Pears
Recipes header
Fettuccine Alfredo with Prosciutto-Wrapped Pear

Valentine’s Day Shrimp Fettuccine Alfredo with Prosciutto-Wrapped Pear & Balsamic Glaze

Shrimp Fettuccine Alfredo with Prosciutto-Wrapped Pears: When people ask what your favorite dish is I always say Fettuccine Alfredo. Whenever I go to a new Italian restaurant I always measure it by how well they make Alfredo.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 1080 kcal

Equipment

  • small saucepan
  • microplane or grater
  • medium skillet
  • large pot
  • colander

Ingredients
  

  • 5 oz peas
  • 3 oz mascarpone cheese
  • ½ lb fettuccine
  • 2 oz prosciutto
  • ¼ oz fresh parsley
  • 1 pear
  • 8 oz pkg shrimp
  • ¾ oz piece Parmesan
  • garlic use 1 small clove
  • butter
  • balsamic vinegar
  • kosher salt & ground pepper

Instructions
 

  • Prep ingredients: Bring a large pot of salted water to a boil. Cover and keep warm over low heat. Peel and thinly slice 1 small garlic clove. Finely grate Parmesan. Pat shrimp dry. Cut pear in half, remove core and seeds, and cut into 8 wedges total. Pick parsley leaves from stems; discard stems and coarsely chop leaves.
  • Make glaze & cook pears: In a small saucepan, bring ¼ cup balsamic vinegar to a boil over high heat. Reduce heat to medium and simmer until liquid is reduced to 1 tablespoon, 5–6 minutes (watch closely). Transfer to a small bowl and let cool. Heat 1 tablespoon butter in a medium skillet until melted. Add pears, and cook, cut sides only, until lightly softened and browned, 2–5 minutes (depending on ripeness).
  • Wrap pears: Slice prosciutto in half lengthwise into 8 pieces total. Wrap a slice of prosciutto around each pear wedge. Transfer to small plates and cover with slightly damp paper towels.
  • Cook fettuccine: Return water to a boil. Add fettuccine in small handfuls. Cook, stirring frequently to prevent clumping until al dente, 10–12 minutes. Reserve 1 cup cooking water, then drain pasta, and return to pot; toss with 1 teaspoon butter.
  • Make Alfredo sauce: Heat 1 tablespoon butter in same skillet over medium until melted. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Add mascarpone and ½ cup of the reserved cooking water. Sprinkle in half of the grated Parmesan and stir to combine. Add shrimp and peas, remove skillet from heat and cover to keep warm.
  • Finish & serve: Drizzle balsamic glaze over pears, and serve. When ready to serve main course, add cooked pasta to skillet; cook over medium heat until shrimp are cooked through and pasta is coated in sauce, 2–3 minutes. Season to taste with salt and pepper. Serve pasta topped with parsley, remaining Parmesan, and freshly ground pepper.

Notes

Milk, Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword pasta, seafood
Shrimp & Potato Chowder

Shrimp & Potato Chowder with Thyme & Mascarpone

Chowder makes us think of days by the sea. With the cold fall days just ahead, we’re bringing all of the october feels in the form of a warming chowder perfect for the cooler fall months. We’ve added mascarpone for extra richness and switched to shrimp for a touch of sweetness. Celery, potatoes, fresh thyme, and peas make this a chowder to remember.

Before you start making this delish chowder take a look at these cooking tips that might help you along.

To make peeling and mincing garlic easier first mash the clove with either the flat part of the knife or with the knife handle.

Garlic

Garlic in a wooden plate

If measuring out both oil/butter and honey put the oil or butter in your measuring cup first then the honey will slide right out.

When a savory dish needs a little oomph, try a squeeze of lemon instead of salt. A hit of citrus can make the whole recipe come to life.

Fresh lemons

Fresh lemons on the wooden background

Keys to this meal

A good soup is made a day in advance. Let it sit in the fridge overnight, then warm it gently and all the flavors will marry beautifully.

Double your recipe Soups are easy to make in large batches, and are one of the most freezer-friendly dishes around. So, double up on ingredients, grab a larger pot and make two meals instead of one. (See tips on freezing below.)

Chop in spoon sizes When chopping vegetables, think about how big you want them to be on the spoon. Even hearty, rustic soups should have well chopped, reasonably sized vegetables. Greens such as spinach and kale also need to be chopped, or they will be difficult to eat.

Vegetables

Fresh vegetables flatlay overhead frame. Food layout. Vegetables variety

Simmer, simmer, simmer Once soup has come to a boil, reduce to a simmer and make sure that it stays there. Boil things too vigorously, and the vegetables will get mushy, the meat will toughen, and the noodles will start to break down.


Wine pairing

Riesling

Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked.


Recipes header
Shrimp & Potato Chowder

Shrimp & Potato Chowder with Thyme & Mascarpone

Chowder makes us think of days by the sea. With the cold fall days just ahead, we’re bringing all of the october feels in the form of a warming chowder perfect for the cooler fall months.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 640 kcal

Equipment

  • medium pot

Ingredients
  

  • 5 oz celery
  • garlic use 2 large cloves
  • 3 oz scallions use 2⁄3
  • 18 oz Yukon gold potatoes
  • 1⁄4 oz fresh thyme
  • 2 pkts shrimp broth
  • concentrate
  • 10 oz wild US Gulf shrimp
  • 3 oz mascarpone
  • 2 1⁄2 oz peas
  • kosher salt & ground pepper
  • olive oil
  • all-purpose flour

Instructions
 

  • Prep ingredients: Trim ends from celery, then finely chop. Peel and finely chop 2 large garlic cloves. Trim ends from 2⁄3 of the scallions, then thinly slice. Scrub potatoes and cut into 1⁄2-inch pieces. Pick and finely chop 1⁄3 of the thyme leaves (save rest for own use).
  • Sauté aromatics: Heat 11⁄2 tablespoons oil in a medium pot over medium-high. Add celery, garlic, 3⁄4 of the sliced scallions, and 1 teaspoon salt, and cook until softened, 2– 3 minutes. Stir in 11⁄2 tablespoons flour and cook, stirring, about 1 minute.
  • Add liquid: Stir in 3 cups water and all of the shrimp broth concentrate, cover and bring to a boil.
  • Add potatoes: Add potatoes and 2⁄3 of the chopped thyme (save rest for step 6) cover, and bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are tender when pierced with a knife, about 10 minutes.
  • Add shrimp: Cut each shrimp into 3 pieces and add to the pot. Cover and simmer over low until pink, 2–3 minutes. Stir in mascarpone and peas and cook until heated through, about 1 minute.
  • Finish chowder & serve: Season chowder to taste with salt and pepper. Serve in bowls garnished with remaining thyme and sliced scallions.

Notes

Allergens
Milk (1), Shellfish (2). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Nutrition per serving
Calories 640kcal, Fat 32.0g, Proteins 31.0g, Carbs 62.0g
Keyword chowder, shrimp, soup

Recipes you may also like

The Perfect French Bread Recipe
If you're looking to make some delicious French bread of your own, …
How to Make Perfect Homemade Pasta Every Time
The content above provides instructions on how to make perfect homemade pasta …
I’m Obsessed with Healthy California Breakfast Tacos: A Recipe
I'm obsessed with healthy California breakfast tacos. There's something about the combination …
5 Foods New York is Known For: A Guide to the Best of NYC Cuisine
Do you want to try the best food that New York has …

Please follow us on Instagram

Lemon Dill Salmon

Tasty Lemon & Dill Salmon with Quinoa

Lemon & Dill Salmon recipe: Lemon and dill are a powerhouse combination, that goes amazing well when paired with crispy-skinned pan seared salmon filet. The acidity in the lemon brings a brightness to the fish, along with dill which adds a refreshing layer of flavor. The fish is served over protein-rich quinoa with crisp-tender green beans. 

Lemon Dill Salmon

Tips for cooking with salmon:

Before you start cooking this meal here are some Tips about cooking Salmon that will take your meal to the next level.

Make sure you do not season the fish too soon before cooking. Seasoning the fish with salt and pepper before cooking will add some great flavor, but it’s also important not to season your fish to early. When you season too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish.

Lemon Dill Salmon

Another key to making the perfect piece of salmon is to knowing what side to cook the fish on. It matters how you place the fish on the pan. This matters big time, and can be the difference between a well-cooked and overcooked piece of fish.

Whether you’re pan-searing, roasting, or grilling, always start by cooking the salmon skin-side down. The skin works to protect the more delicate flesh from overcooking. And depending on the cooking method, most, if not all, of the cooking will happen this way.

Lemon Dill Salmon

3 seasoning the enhance the flavor of Salmon.

Dill: Dill is the most traditional herb to use on salmon. Its bright, herbaceous notes pair well with the fish and with lemon juice. The result is a flavor combination that perfectly accents the salmon flavor without overpowering it. Dill also works well with both mustard and horseradish, thus offering you numerous options for seasoning your fish.

fresh dill

Mustard: mustard adds a tartness to salmon and can help to balance its fat. It also boosts the savory notes and works well with most of the other spices that you might use. Both Dijon and English mustard are commonly used to flavor salmon. You can use either the prepared or the dry and powdered versions of the spice with the fish. Which you choose depends on your preferred cooking method. Dried mustard is a better option for a dry rub for salmon that you plan to grill; prepared mustard is better for baked salmon.

Mustard in glass bowl

Lemon pepper: The flavor of citrus fruits is known to go well with most types of fish, especially oily fish like salmon. Lemon pepper consists of lemon peel and black pepper and brings tangy citrus notes to salmon along with a little heat. Lemon pepper has the benefit of being widely available; you may already have some in your spice cabinet.

Colorful pepper in mortar and powdery pepper on rustic boards
Recipes header
Lemon Dill Salmon

Lemon & Dill Salmon with Charred Green Beans & Quinoa

Lemon and dill are a powerhouse combination, especially when paired with crispy-skinned pan seared salmon. A little acidity brings a brightness to the fish, along with dill which adds a refreshing layer of flavor.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 2
Calories 460 kcal

Equipment

  • medium nonstick skillet
  • small saucepan
  • microplane

Ingredients
  

  • garlic use 1 large clove
  • 3 oz quinoa
  • 1 lemon
  • ¼ oz fresh dill
  • ½ lb green beans
  • 2 salmon fillets
  • kosher salt & ground pepper
  • olive oil

Instructions
 

  • Cook quinoa: Peel and finely chop 1 teaspoon garlic. Heat 1 teaspoon oil in a small saucepan over medium heat. Add garlic, then cook until fragrant, about 1 minute. Add quinoa, ¾ cup water, and ½ teaspoon salt. Bring to a boil, then cover and cook over low until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat and cover to keep warm.
  • Prep ingredients: Meanwhile, finely grate ¼ teaspoon lemon zest into a small bowl. Pick 2 tablespoons dill fronds; finely chop 1 tablespoon and leave remaining dill fronds whole for step 6 (save rest for own use). Add chopped dill and ¼ teaspoon each salt and pepper to lemon zest. Trim stem ends from green beans.
  • Season lemon dressing: Squeeze 1 tablespoon lemon juice into a second small bowl. Whisk in 2 tablespoons oil and season to taste with salt and pepper.
  • Cook green beans: Heat 2 teaspoons oil in a medium nonstick skillet over high until shimmering. Add green beans, and cook until tender and browned in spots, about 4 minutes. Transfer to a bowl; season to taste with salt and pepper. Cover to keep warm. Return skillet to stove.
  • Prep salmon: Pat salmon flesh and skin very dry. Season skin side with ¼ teaspoon salt. Season flesh side only with lemon-dill rub. Heat 1 tablespoon oil in same skillet over medium-high until shimmering. Reduce heat to medium; add salmon fillets, skin side-down. Using the back of a spatula, press each fillet firmly in place for 10 seconds.
  • Finish salmon & serve: Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, about 4 minutes. Flip salmon, and cook until it is just medium, 30 seconds–1 minute. Transfer salmon to plates and serve with quinoa and green beans. Spoon lemon dressing over top. Garnish with remaining dill fronds. Enjoy!

Video

Notes

NUTRITION PER SERVING
Calories 460kcal, Fat 29.0g, Proteins 19.0g, Carbs 23.0g
ALLERGENS
Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword american, dill, lemon, salmon
Mediterranean Shrimp Scampi

Tasty Mediterranean Shrimp Scampi with Tomato Salsa

Tasty Mediterranean Shrimp Scampi: One bite of this meal and you’ll be transported to a Greek island. This recipe is simple, light, and full of flavor. Za’atar spice blend coats the shrimp before it gets broiled and served atop a bed of fluffy rice pilaf. Add a zingy tomato salsa with lemon zest, juice, and garlic tops it all off. 

What makes Greek food special:

There  are many things that make Greek food unique one of them is its rich taste. Greece historically is a melting pot of cultures. Located between Europe, Asia and Africa, Greek cuisine is full of olive oil, fruits, cheeses, wines, spices and so many other flavors, from around the region.

Ingredients for Mediterranean diet

Another great aspect of Greek food is there a variety of choices. There is a great variety in Greek agricultural. The high diversification comes also from the great climate and rich local environment. This allowed for the Greek culture to develop different agricultural processes. Thus encouraging the local, very local, farming and a high diversification of ingredients and recipes.

Olives

Throughout the Greek land there are many  Unique indigenous herbs, fruits and vine varieties. Some of them are unique to that specific region.

Finally one of the greatest benefits of eating Greek food is in general it is Healthy. Many scientists have argued that the well-known Mediterranean diet is one of the healthiest diets in the world. The average life expectancy in Ikaria island is over 80 while Cretans demonstrate extremely low percentages in heart disease.


Wine pairing for Tasty Mediterranean Shrimp Scampi

Pinot Grigio

Body and Tannins: light-bodied

Pinot gris or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance.


Recipes header
Mediterranean Shrimp Scampi

Mediterranean Shrimp Scampi with Tomato Salsa & Rice Pilaf

One bite of this meal and you’ll be transported to a Greek island. This recipe is simple, light, and full of flavor.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 620 kcal

Equipment

  • small saucepan
  • zester or microplane
  • rimmed baking sheet

Ingredients
  

  • 1 oz scallions
  • 5 oz basmati rice
  • garlic use 2 large cloves
  • 1 lemon
  • 4 oz plum tomato
  • 10 oz wild US Gulf shrimp
  • za’atar spice blend use 2 tsp
  • 3 oz baby spinach
  • kosher salt & ground pepper
  • olive oil

Instructions
 

  • Toast rice: Trim ends from scallions, then thinly slice on an angle. Heat 1 tablespoon oil in a small saucepan over medium-high. Add half of the scallions and cook until softened, about 1 minute. Add rice and cook until fragrant and toasted, 2–3 minutes.
  • Cook rice pilaf: Add 1¼ cups water and ½ teaspoon salt to saucepan, stir, and bring to a boil. Cover, reduce heat to simmer, and cook until water is absorbed and rice is tender, about 17 minutes. Cover to keep warm until ready to serve.
  • Prep ingredients: While rice pilaf cooks, peel and finely grate 2 large garlic cloves. Grate ½ teaspoon lemon zest, then squeeze 1 tablespoon lemon juice into a separate small bowl. Cut any remaining lemon into wedges. Cut tomato into ¼-inch pieces.
  • Make tomato salsa: In a medium bowl, combine tomatoes, lemon zest, ¼ teaspoon of grated garlic, and 1½ tablespoons oil. Season to taste with salt and pepper.
  • Season & broil shrimp: Preheat broiler with top rack 6 inches from heat source. In a large bowl, toss shrimp with lemon juice, remaining garlic, 2 teaspoons za’atar, 1½ tablespoons oil, ¼ teaspoon salt, and a few grinds pepper. Transfer to a rimmed baking sheet. Broil shrimp on top oven rack until almost cooked through, 1–2 minutes (watch closely as broilers vary).
  • Broil shrimp & serve: Sprinkle spinach over shrimp on baking sheet. Broil, about 30 seconds. Remove from oven, and toss to wilt spinach. Fluff rice pilaf with a fork. Serve rice pilaf topped with shrimp, tomato salsa, remaining scallions, and any lemon wedges on the side for squeezing. Drizzle with olive oil and garnish with a few grinds pepper.

Notes

NUTRITION PER SERVING
Calories 620kcal, Fat 29.0g, Proteins 27.0g, Carbs 63.0g
ALLERGENS
Sesame and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword greek, rice, shrimp

You may also like these recipes

Game-Day Eats Delicious Game Day Food Recipes
Football food should be cheesy, delicious and fit for a crowd. But …
Tuscan shrimp with tasty white beans
If you are looking for a quick seafood meal thank Shrimp is …
Four healthy Lettuce wrap recipes
I am such a huge sucker for lettuce wraps. They are so …
Shrimp Tostadas with Lime Yogurt
Tostadas Aka toasted tortillas are typically deep fried. This recipe calles for …

Please follow us on Instagram

Fried Fish Tacos

Fried Fish Tacos with Tangy Slaw & Sweet Potato Fries

Free Ebook

Fish tacos remind me of sitting on the beach, basking in the sun’s rays, and sipping a lovely margarita. That thought alone conjure up a warm and fuzzy feeling for this dish!

Fried Fish Tacos 1

After a shake-up in panko breadcrumbs, pollock fillets get pan-fried and crispy, then layered in corn tortillas with citrus cabbage slaw, and served alongside meaty sweet potato fries. Yum

3 Tequilas under $30 that go great with your Fish Tacos

Beach

Olmeca Altos Plata Tequila

Olmeca Altos Plata Tequila

This brand started in the UK, and eventually made its way to the USA. Created by a pair of well-known bartenders, it was designed for use in cocktails, and it also tastes great straight, all while not breaking the bank. Just an FYI Tequila is more expensive in Europe than it is in the USA. During the 2014 Tequila Challenge mager blind tasting events, Olmeca Altos Plata received the overall highest scores in San Francisco. In Seattle, Olmeca Altos Reposado was the second highest scoring tequila out of six, and every other tequila in consideration was at least double the price. You can’t beat those results. You can find Olmeca Altos Plata and Reposado for around $25 for a 750ml bottle.

Milagro Silver Blanco Tequila (Blanco)

Milagro Blanco tequila is a solid, affordable and tasty, 100% agave tequila that does well both in tequila cocktails and on the rocks. It’s complex for an un-aged spirit, that has grassy, herbal notes and a smooth, clean finish. It cost roughly $27 a bottle,its flavor punches above its weight and can stand alongside much more expensive products. 

El Jimador Blanco: Blanco Tequila (Blanco)

el-jimador-blanco-tequila-2

This tequila is not fancy, but El Jimador Blanco is an inexpensive, 100% agave tequila that outshines any of its more expensive competitors at a higher price point. This is a good go-to house bottle for mixing that doesn’t require you to settle for something mediocre. It’s smooth, straightforward, and at just $15 a bottle you’re not going to feel bad about that price point.

Recipes header
Fried Fish Tacos

Fried Fish Tacos with Tangy Slaw & Sweet Potato Fries

Fish tacos make it easy to imagine that we are by the beach, basking in the sun's rays, and sipping a cold one. So, December seems like as good a time as ever to conjure up warm and fuzzy beach feels with this dish! After a shake-up in panko breadcrumbs, pollock fillets get pan-fried and crispy, then layered in corn tortillas with citrus cabbage slaw, and served alongside meaty sweet potato fries.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Mexican
Servings 2
Calories 800 kcal

Equipment

  • rimmed baking sheet
  • large heavy skillet

Ingredients
  

  • 10 oz sweet potato
  • 1 lime
  • 4 oz shredded cabbage
  • blend
  • 2 packets sour cream
  • 2 packets hot sauce
  • 12 oz pollock fillets
  • 2 oz panko breadcrumbs
  • 6 (6-incwhite corn tortillas
  • 1⁄4 oz fresh cilantro
  • What you need
  • neutral oil such as vegetable or safflower
  • coarse kosher salt
  • freshly ground pepper
  • all-purpose flour
  • 1 large egg
  • sugar

Instructions
 

  • Roast sweet potato: Preheat the oven to 450°Cut sweet potato into 1⁄2-inch wedges. On a rimmed baking sheet, toss with 1 tablespoon oil and a pinch each salt and pepper. Roast until browned in spots and tender, about 25 minutes.
  • Make slaw & crema: Juice half of the lime, cut remaining half into wedges. In a medium bowl, combine cabbage blend with 1 packet sour cream, lime juice, 1 teaspoon sugar, and a pinch each salt and pepper. Use your hands to squeeze several times to soften; then let sit until step Combine remaining sour cream with 1 packet hot sauce, save remaining hot sauce for step 6.
  • Prep fish: Press out excess water and pat fish dry. Cut into 3⁄4-inch by 2-inch strips. Place 1⁄4 cup flour into a sealable bag and season with salt and pepper. Beat egg with 2 tablespoons water in a shallow bowl. Put panko in another large sealable bag and season with salt and pepper.
  • Bread fish: Place fish in bag with flour, seal and shake to coat. Add to beaten egg and turn to coat. Lift each piece out, allowing excess egg to drip off and transfer to bag with panko. Seal and shake to coat. Transfer fish to a plate, pressing to help panko adhere.
  • Fry fish: Heat 1⁄4-inch oil in a large heavy skillet over medium-high. Add fish in a single layer and cook, turning occasionally, until golden, 3–5 minutes. Drain on a paper towel-lined plate. (If you don’t have a gas oven, pour off oil and wipe out skillet to use in next step.)
  • Assemble tacos: Meanwhile, toast tortillas over a gas flame or in same skillet over medium-high heat until lightly charred, 10 seconds per side, wrap in foil and heat in oven for 2-3 minutes. Unwrap, fill with fish, slaw, cilantro, and drizzle with crema. Serve lime wedges, sweet potato fries, extra crema, and hot sauce alongside. Enjoy!

Notes

Allergens
Fish (1), Wheat (2), Milk (3), Soy (4). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Nutrition per serving
Calories 800kcal, Fat 33.0g, Proteins 35.0g, Carbs 89.0g
Keyword fish tacos, tacos