Grilled salmon with avocado salsa

I found this recipe on Pinterest. You can find the recipe Here  It is by far the best Salmon recipe I have ever found.  I forgot to take a picture with the avocado salsa, but don't leave it out.  It is really good.  Mango or pineapple salsa would also be good on this salmon. Jud said this was as good as steak. That is saying a lot. This guy loves his beef.

Printable Version

Ingredients:

2 pounds salmon, cut into 4 pieces (I used about a pound for two people 

1 T. olive oil

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika powder

1 teaspoon onion powder

1/2 teaspoon ancho chili powder

1 teaspoon black pepper

For the Avocado salsa:

1 avocado, sliced or diced

1/2 small red onion (I used 1 thin slice and diced it)

juiceof 2 limes (I did not have a lime so used one juicy lemon)

1-2 tablespoons finely chopped cilantro

salt to taste

Instructions:

1. Mix the salt, chili powder, cumin, paprika, onion powder and black pepper together, rub the salmon fillets with olive oil and this seasoning mix.

2. Refrigerate for at least 30 minutes.

3. Preheat the grill.

4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well. Chill until ready to use.

5. Grill the salmon. (about 5 minutes)
6. Top with avocado salsa and enjoy!

Spicy Pozu-Glazed Catfish

My daughter gave me a weeks worth of Blue Apron meals.  You get three meals per week and this is the first one we tried.  It was really good. I will try to reproduce the recipe for you here.






Printable Version Ingredients:
2 catfish filets
3/4 cup White Basmati Rice
3 cloves Garlic
2 Scallions
2 Zucchini
Topping:
3 Tablespoons peanuts
2 Tablespoons Ponzu Sauce (recipe follows)
2 teaspoons Black and White Sesame Seeds
1- 1" piece Ginger
1 Tablespoon Sesame Oil
Recipe for Ponzu Sauce- glaze for fish
1 Tablespoon green onions
3 Tablespoons lemon juice
2 Tablespoons rice wine vinegar
2 Tablespoons soy sauce
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon fish sauce
Method
1. Wash and dry the zucchini. Peel and mince the garlic. Roughly chop the peanuts. Peel and mince the ginger. Cut the zucchini into 1/2 " thick rounds. Cut off and discard the root ends of the scallions: thinly slice the scallions, separating the white bottoms and green tops. In a bowl, combine the ponzu sauce, white part of the scallions, 1/2 Tablespoon sesame oil.
2. Make the garlic rice: In a small pot, heat 1 teaspoon olive oil on medium-high heat. Add garlic, salt and pepper to taste. Cook, stirring occasionally, 1-2 minutes or until fragrant. Add the rice, a pinch of salt and 1 1/2 cups of water. Heat to boiling on high . Once it is boiling, cover and reduce the heat to low. Cook 12-14 minutes until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3. Make the ginger peanuts - topping
Heat 1 teaspoon of olive oil on medium-high heat . Add peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.
4. Cook the zucchini:
Heat 2 teaspoons of olive oil in same pan. Add the zucchini in a single and even layer; season with salt and pepper. Cook 2-3 minutes, or until browned and fragrant. Transfer to a medium bowl and add all but a big pinch of the sesame seeds. Toss to combine and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.
5. Cook and glaze the catfish;
Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high heat. Add the seasoned fillets and cook 4-6 minutes on the first side, or until lightly browned. Flip and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2-3 minutes, or until thoroughly coated and cooked through. Remove from heat.
6. Plate your dish:
Divide the garlic rice between two dishes. Top with the glazed catfish fillets and cooked zucchini. Garnish with the ginger peanuts, green tops of the scallions and remaining sesame seeds.
Enjoy!

Best-Ever Crab Cakes

I found both of the recipes on Pinterest. You can find it Here I also found the recipe for fried onion rings on Pinterest, Here

I did not allow the crabcakes to rest for 1 hour.  I made 1/2 of the recipe and they were delicious.  This will be repeated at the Edwards' house.

Ingredients for the Crabcakes

Crabcakes/Onion Rings

3 tablespoons mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs, lightly beaten

1 pound lump crabmeat, picked

2/3 cup panko

2 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons butter

Preparation

Hands-on: 15 Minutes

Total: 1 Hour, 15 Minutes

1. Whisk together first 5 ingredients in a bowl. Gently stir in crab, panko, and parsley. Shape mixture into 12 (3-inch) patties, pressing gently to flatten. Place patties on a baking sheet; cover with plastic wrap. Refrigerate 1 hour.

2. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 2 1/2 minutes on each side or until golden brown. Remove crab cakes from pan; repeat with remaining 1 1/2 tablespoons butter and remaining 6 patties.

Ingredients for the onion rings

1 vidalia onion

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

1 cup flour

1 egg

1/2 cup milk

Directions:

Peel and cut the onion into slices and then separate into rings. I like them fairly thin.  Mix the flour, garlic powder, paprika, salt, and pepper in a shallow pan, like a cake pan. Beat the egg and milk in a separate shallow pan.

Dip the rings in flour, then egg/milk mixture and then back in the flour.  I fried mine in a fry daddy, but you could also use a cast iron skillet with plenty of oil. When cooked to desired golden brown, place on paper towels to drain and lightly salt. 

Shrimp Quesadillas

This recipe comes from The Pioneer Woman and you can find it Here
I did not choose to use as much onion or bell pepper. I prefer the shrimp to take center stage. I also used light mayonnaise on the outside of the tortilla on both sides, instead of butter in the pan.  I have started doing this will my grilled cheese sandwiches as well. I was amazed the first time I tried it.

Ingredients:

flour tortillas

12 large shrimp

8 ounces of Mexican red sauce

1/2 large onion, diced

1/2 large bell pepper, diced

2 cups Monterey Jack Cheese

2 tablespoons olive oil

salt and pepper to taste

Directions:

Pour red sauce over shrimp. Set aside.
Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Roasted Salmon

Ina Garten made this for a baby shower. She served it on a platter with green beans and potatoes, and she served the salmon cold.  I served it hot. You can find her recipe Here
I bought two 4 oz. sockeye salmon fillets in a pan in which you can bake them. That way you just toss the pan after cooking.

Ingredients:

2 lemons, zested and juiced

1/8 cup Dijon mustard

2 garlic cloves, smashed

1 teaspoon Kosher salt and 1/2 teaspoon ground pepper

2 skin-on salmon fillets (I like sockeye salmon, but feel free to substitute what you like)

Directions:

Preheat oven to 500 degrees F.

Whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, salt and pepper. Pour this over the fillets and bake for 15-20 minutes. I forgot to add the salt and pepper, so I added it to the top of the mustard sauce. The black you see are cracked peppercorns. I had a little marinade left so I served it with the salmon at dinner. 

Garlic/Lime Tilapia

I found this recipe on Pinterest. You can find it Here

Ingredients

• 3 Tbs. butter
• 2-3 cloves garlic, crushed
• 6 Tilapia fillets
• Old Bay Seasoning
• ¼ cup lime juice

Instructions

1. Melt the butter in a large skillet.
2. Add the garlic and cook for a minute or two.
3. Season the fish with Old Bay Seasoning on both sides of each fillet. Add to the skillet.
4. Cook for several minutes. Flip and cook the other side for a couple minutes.
5. Pour the lime juice into the skillet.
6. Cover and cook the last few minutes until the fish flakes easily with a fork.

Garlic/Lime Tilapia

I found this recipe on Pinterest. You can find it Here

Ingredients

• 3 Tbs. butter
• 2-3 cloves garlic, crushed
• 6 Tilapia fillets
• Old Bay Seasoning
• ¼ cup lime juice

Instructions

1. Melt the butter in a large skillet.
2. Add the garlic and cook for a minute or two.
3. Season the fish with Old Bay Seasoning on both sides of each fillet. Add to the skillet.
4. Cook for several minutes. Flip and cook the other side for a couple minutes.
5. Pour the lime juice into the skillet.
6. Cover and cook the last few minutes until the fish flakes easily with a fork.

Barbeque Shrimp - Ruth Chris

Found this on Pinterest and decided to try it.You can find it Here
I only used 1/2 cup of butter (1 stick). Jud and I didn't have any trouble eating all 30 shrimp. My shrimp were not large, I'm just saying.

• 20 large (16/20) shrimp, peeled and deveined
• 1 ounce canola oil
• 1 tablespoon plus 5 teaspoons green onions, chopped
• 2 ounces dry white wine
• 1 teaspoon fresh chopped garlic
• 4 tablespoons Lea & Perrins Worcestershire Sauce
• 1 teaspoon Tabasco
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 8 ounces (2 sticks) salted butter

Instructions:

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy..