Spiced Salmon Healthy Dinner

2 tablespoons packed brown sugar
1 tablespoon soy sauce
1 tablespoon butter, melted
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon ground mustard
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon dill weed
Dash of salt
Dash of dried tarragon
Dash of cayenne pepper
1 salmon fillet, two pounds

Mix well all ingredients except salmon; brush over the salmon. Place salmon, skin side down, on an oiled grill rack or a lightly oiled baking sheet.
Grill, covered, over medium heat or broil 4 inches from heat until fish just begins to flake easily with a fork, 10-15 minutes.
Serving Whole Salmon Fillets:
After grilling or broiling, gently remove the salmon to a serving platter with one or two large spatulas. The fish will separate from the skin easily so you can serve up portions of the cooked fillet.
A two pound fillet serves 4 to 8, depending on desired size of servings.
From prep to table 20 minutes

Salmon w/Horseradish Pistachio Crust

6 (4 – 6 oz each) salmon fillets
1/3 cup sour cream
2/3 cup dry bread crumbs
2/3 cup chopped pistachios
½ cup minced shallots (or substitute green onions)
2 tablespoons olive oil
1 to 2 tablespoons prepared horseradish
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
½ teaspoon grated lemon or orange zest
¼ teaspoon crushed red pepper flakes
1 garlic clove, minced

Preheat oven to 350 degrees.
Place salmon, skin side down, in an ungreased glass baking dish. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops of salmon fillets, pressing to help coating adhere.
Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Serves 6
From prep to table 30 minutes

Mediterranean Mahi Mahi Easy Dinner

1 medium onion, chopped
1 medium green pepper, chopped
4 ½ teaspoons olive oil, divided
1 garlic clove, minced
¾ cup salsa
½ cup white wine or chicken broth
¼  cup halved Kalamata or Greek olives
½ teaspoon Greek seasoning
4 mahi mahi bnls sknls fillets (6 oz each)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup crumbled feta cheese

Preheat oven to 425 degrees F.  In a large ovenproof skillet, sauté onion and green pepper in 1 ½ teaspoons oil until tender.  Add minced garlic; sauté 1 minute.
Stir in the salsa, wine, olives & Greek seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened.  Transfer to a bowl; set aside.
Sprinkle mahi mahi with salt and black pepper.  In same skillet, lightly brown fillets in the remaining oil 2 minutes on each side.  Spoon salsa mixture over fillets.
Bake, uncovered, 6 minutes.  Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque and flaky.
Serves 4
From prep to table 40 minutes

8/9/19 Grilled Mahi Mahi Tacos with Ginger-Lime Dressing

salt & pepper to taste
six 3 oz Mahi Mahi fillets
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon minced fresh ginger root
¼ teaspoon ground cumin
1 dash cayenne pepper
large mango peeled, seeded & diced
1 cup diced fresh pineapple
1 avocado peeled, pitted & diced
1 jalapeno pepper, minced
flour tortillas, warmed
1 cup chopped fresh cilantro

Preheat grill to medium high heat.  Lightly oil grill grates to prevent sticking. Season the Mahi Mahi with salt and pepper.  Cook covered for about 3 minutes per side or until meat is no longer translucent.
Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt & pepper to taste; set aside.
Gently combine the mango, pineapple, avocado & jalapeno in a bowl.
Mahi Mahi fillet can either be kept whole and one per tortilla, or shredded and distributed between the tortillas.
Place the Mahi Mahi into the center of a warmed tortilla.  Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce & finish with a generous pinch of chopped cilantro.
Serves six
Prep to Table 20 minutes

7/26/19 Salmon Burgers

1 lb ground salmon, thawed
1 large egg, lightly beaten
½ cup bread crumbs
1 clove garlic, minced
Zest and juice of 1 lemon
2 tablespoons chopped dill
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon red pepper flakes
kosher salt
Ground black pepper

In a large bowl, combine salmon with egg, bread crumbs, garlic, lemon zest and juice, dill, Dijon mustard, Worcestershire and red pepper flakes.  Season with salt & black pepper to taste & stir until fully combined.  Form into three 1/3 lb patties or four ¼ lb patties.
To skillet cook, heat oil.  Add patties & cook until golden, about 4 minutes on each side.
To grill cook, preheat grill to medium heat.  Lightly oil grill grate to prevent sticking.  If the burgers are firm enough, place directly on the grate.  If not, put aluminum foil or a grill pan on the grate.  Cook burgers, covered, 4 to 5 minutes on a side, turning once.
Remove and allow to rest for 3 to 4 minutes before serving.
Serves 3 to 4
From prep to table 15 to 20 minutes

Grilled Tilapia w/Lemon Basil Vinaigrette Easy Dinner

3 tablespoons lemon juice
3 tablespoons minced fresh basil, divided
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons capers, drained
½ teaspoon grated lemon peel
4 tilapia fillets (5-7 oz each), thawed if you buy frozen
½ teaspoon salt
¼ teaspoon black pepper

For vinaigrette, in a small bowl, whisk the lemon juice, 2 tablespoons basil, olive oil, garlic, capers and lemon peel; set aside 2 tablespoons for sauce.
Sprinkle fillets with salt and pepper.
Brush both sides of fillets with remaining vinaigrette.
Pre-heat grill to medium heat.  Lightly oil grill grate to prevent sticking.
Grill, covered, over medium heat 3-4 minutes on each side or until fish flakes easily with a fork.
Brush with reserved vinaigrette and sprinkle with remaining basil.
Serves 4
From prep to table 25 minutes

1-2-3 Grilled Salmon Easy Dinner

1/3 cup olive oil
3 tablespoons soy sauce
2 tablespoons Dijon mustard
½ teaspoon dried minced garlic
6 salmon fillets (5-8 oz each)

In a small bowl, combine the oil, soy sauce, mustard and garlic.  Pour half of marinade into a large resealable plastic bag.  Add the salmon; seal bag and turn to coat.  Refrigerate 30 minutes.  Refrigerate unused marinade.
Drain fish from marinade and discard used marinade.  Pre-heat grill to medium to high heat.  Lightly oil grill grate to prevent sticking.  Grill salmon skin side down, covered, over high heat 5-10 minutes or until fish flakes easily off skin.
To serve, drizzle with heated reserved marinade.
Serves 6
From prep to table: 10 minutes prep, 30 minutes marinating, grilling 5-10 min

How Do You Cook Salmon in an Iron Skillet in the Oven?

Center cut salmon fillet, 1 to 1.5 lb
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Place your cast-iron skillet into a cold oven and heat to 450 degrees F.

While the pan is getting hot, brush the salmon with olive oil and sprinkle with the salt and pepper to taste.  Once the oven and pan have come up to temperature, remove the pan and lay the fish skin side down.

Return the skillet to the oven and cook uncovered for 14-18 minutes, or until the internal temp of the fillet reads 125 degrees F (if you like it more done, just leave it in the oven a few more minutes).  Remove from the pan and rest for 5 minutes.  Cut the salmon into serving size pieces and serve.

This method can be used for skin-on whitefish, skin-on walleye, skin-on snapper, etc.  The skin gets crispy and delicious!

Brown Sugar-Glazed Baked Salmon

1 lb salmon fillets
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons brown sugar
1 tablespoon soy sauce
4 teaspoons Dijon mustard
1 teaspoon rice vinegar

Preheat oven to 425 degrees F.  Cut salmon into four pieces.  Place in a foil-lined baking pan; sprinkle with salt and pepper.  Bake, uncovered, 10 minutes.
Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar.  Bring to a boil.  Brush evenly over salmon.  Broil 6 inch from heat 1-2 minutes or until fish flakes easily with a fork and separates from the skin.
Serves 4
From prep to table 25-30 minutes

Cajun Grilled Mahi-Mahi

4 fillets of mahi-mahi (approximately 4 to 6 oz each)
1 tablespoon canola or preferred oil
1 tablespoon Cajun seasoning
Salt and Pepper to taste

Preheat grill to medium high heat.  Brush the fillets with the oil and sprinkle both sides with Cajun seasoning.  Allow the fillets to get to room temperature.  Grill for about 4 to 5 minutes on each side, until the fish is cooked to your desired doneness and nicely browned.
Serves 4
From prep to table  20 to 30 minutes

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