Kid-Friendly Salmon

I came home tonight, and my husband had cooked this salmon. We’re always trying to eat more fish, but gosh it’s hard. I thought it was delicious, and my son even took a couple bites! Success!!

1/3 cup soy sauce
2 tbls. vegetable oil
2 tbls. brown sugar
2 garlic cloves, minced
1 lb. salmon fillet cut into four pieces (individually frozen salmon is great for this!)

In a small baking dish, combine the soy sauce, oil, brown sugar and garlic; mix well. Place salmon in the baking dish, coating with sauce mixture. Cover and refrigerate for 30 minutes.

Cook in skillet for 1-2 minutes per side, and finish in 400 degree oven for 10-15 minutes, until the fish flakes easily with a fork. (Or just cook 3-5 minutes per side in the skillet.)

Seafood Chowder

A casual conversation prior to a cold front and the Super Bowl turns to food.  No shocker here.  Thankful for friends that always have the perfect recipes at the right time.  Deidra has four children and is an amazing cook.  She shared with me that her children are now very much an active  part of the kitchen.  I loved hearing stories that her three girls are such big helpers.  This chowder is her latest favorite and  couldn’t resist passing this on.


1/2 cup butter
1 1/2 cup sour cream
1 quart half-&-half
1 large onion diced
5 celery stalks diced
2 bell peppers diced (I use 1 yellow or orange and 1 red)
2 cans cream style corn
2 cans corn -drained
2 cans cream of potato soup
2lbs. raw shrimp peeled and deveined
1 pkg. Frozen crawfish tails thawed
1 pkg. imitation Crab meat chunky style (I used real crab meat once and it doubled the cost of the soup!)
2 cap fulls of liquid crab boil
Salt & pepper
Tony Chachere’s creole seasoning to taste

Use a minimum 9 quart stock pot. Melt butter, add salt and pepper, and sauté onion, celery, and peppers over medium/high heat for about 10 minutes or until soft.  Add shrimp and cook for 3-5 minutes or until pink. Add all canned ingredients and thawed crawfish tails and stir until a slow boil is reached (about 10 minutes max).  Add sour cream, half & half, and crab boil. Bring to a boil and decrease heat to low and stir constantly for 30 minutes. Add Tony Chachere’s seasoning to taste and black pepper.  Cover and let sit for 2 hours. Add crab meat and warm through again.

Javanese Salmon

I had this at Portland good friends, Iva-Marie and Kyle’s, and I had to learn to make it. They had had it at the restaurant Saucebox and asked for the recipe. (How much do we love it when our friends have the chutzpah to ask for the recipe?) Then somebody wrote into Bon Appetit asking for the recipe, and it is now very popular on Epicurious.  And it’s my favorite way to serve salmon.

If you have left over sauce, just drink it out of the pan, er, I mean use it with chicken. I once served this dish for a group who all started high fiving about it, which I took as a good sign.

Javanese Salmon
Our first blog photo - half eaten!

Javanese Salmon

1 T. red pepper flakes
1 T. garlic, minced
4 oz. butter
½ cup brown sugar
½ cup lime juice
½ cup soy sauce
2 t. cornstarch in 2 t. water
Baby spinach

Melt butter in heavy saucepan over medium heat. Add pepper flakes and garlic. Stir until garlic is fragrant. Add the brown sugar, and whisk to melt. Cook until bubbling on top, about 4 minutes. Add lime juice and soy sauce. Increase heat, bring to boil, and cook for 2 minutes until reduced to about 1 1/2 cups. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.

OPTION 1 – Roasting

Preheat oven to 400. Melt 1 tablespoon butter in heavy large skillet over high heat. Cook salmon until golden brown, about 2 minutes per side. Put that pan into oven if oven proof, or transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes.

Option 2 – Grilling

Put some sauce on salmon as you grill it in foil. Serve the salmon over jasmine rice and sautéed spinach, then top with about ¼ cup of sauce (roughly) per person. If you want to get fancy, sprinkle steamed baby carrots all around the plate, drizzled with a bit of the sauce.

Yet another option – Serve over wilted spinach.

Melt 2 T. butter in pot over medium high. Add spinach and toss until wilted but still bright green. Season with salt and pepper. It’s especially fancy to serve rice, spinach, then salmon, sprinkle steamed baby carrots around, then drizzle sauce over all.

Fish Tacos with Lime-Cilantro Crema

My friend, Lisa discovered this recipe from Cooking Light, 2006.  My family loves it.   I buy the frozen bag of Tilapia at Wal-Mart.   I double the crema recipe, as we like more sauce.  We also  make the crema ahead and add a little more lime juice than it calls for.  The consistency should be the a little thinner than sour cream.  You will spoon a tablespoon of crema on your corn tortilla, then add the cabbage and  fish.   You may also substitute peeled medium shrimp for the tilapia.


Fish Tacos with Lime-Cilantro Crema


1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds tilapia fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Yield:  4 servings (serving size: 2 tacos)

CALORIES 394 (14% from fat); FAT 6.3g (sat 1.5g,mono 1.5g,poly 1.5g); IRON 3.5mg; CHOLESTEROL 70mg; CALCIUM 233mg; CARBOHYDRATE 40.1g; SODIUM 857mg; PROTEIN 40.3g; FIBER 5.5g


Spicy Tequila Lime Shrimp

Kendra’s business partner Jeremy shared this yummy recipe. It is another great one for the grill.

Spicy Tequila Lime Shrimp

1 lb peeled and deveined medium to large sized prawns
1/4 cup tequila
1/4 cup lime juice
1 T red pepper flakes
1-2 T chopped fresh cilantro

Mix all ingredients in glass bowl and let marinate for half an hour
Skewer les shrimpies and sprinkle lightly with salt.
Cook over medium heat on bbq until no longer translucent (don’t over cook!).

Eat by themselves, or in soft taco shells with mango salsa!