Inspiring People to Cook Again
Fresh fish is one of the healthiest things you can eat. Try this fresh fish recipe for a healthy, tasty and fast alternative to your regular routine. You can put all of your own favorite vegetables and your favorite fish right into a foil pouch […]
Spanish Shrimp Paella is a simple dish that you can easily make at home for a dinner or a party. This is also a great recipe for a quick meal if you need to whip something up after work because you can make it in […]
Baked Salmon is a simple, healthy dish and so easy to prepare in just minutes. I love pairing it with this cucumber salad because it gives this dish a great crunch and texture. We eat a lot of fish in my house and salmon, in particular is one fish that we have a few times a month. It’s high in omega fatty acids (very good for you) and tastes so good.
I know there are some of you out there who are afraid to cook fish because it’s so easy to overcook. That leaves you with a rubbery dish that no one will want to have again. But trust me when I tell you that cooking fish in the oven like this recipe calls for, is so simple. And my advice is to under cook rather than over cook and you’ll always end up getting it right.
Aside from being a really nice regular dinner for your family, it’s a great dish to make for a dinner party or special lunch. It goes great over salad and can be prepared ahead of time and be ready to pop in the oven when company arrives.
Ingredients:
For the Salmon:
For the Cucumber Salad:
Directions:
Preheat oven to 350 degrees Fahrenheit
Begin by making the cucumber salad. Combine all the ingredients in a bowl and mix well. Cover and place in the refrigerator until ready to serve.
You are now ready to make the fish.
Sprinkle a little olive oil on the bottom of a cookie sheet to prevent the salmon from sticking. Then lay the fillets down making sure they have room between them. Sprinkle with the remaining olive oil, salt, pepper, onion powder, lemon zest and bread crumbs.
Place on the middle rack in the oven and bake for about 10-12 minutes. I generally bake fish fillets for about 10 minutes per inch of thickness.
Once salmon is cooked, you can let it cool for a minute or so and serve with a dollop of cucumber salad on top. Enjoy!
Shrimp and Corn Chowder This rich chowder is easy to make and I promise everyone will love it. I consider this a treat meal if you make the full fat version. It’s one of my sister’s favorite dishes and one that I often make for […]
My family and I eat a lot of fish. It’s a great way to make a simple healthy meal in minutes. The biggest mistake people seem to make with fish is that they over cook it. You are better off undercooking fish and having to […]
This recipe is easy to make but you need to have all your ingredients ready, because it all cooks very quickly. It’s so delicious you will never want to order pasta and clams at a restaurant again, because nothing you order out will ever taste this good. Your family and friends will be wowed by this one. I promise! 🙂
It’s best to clean your clams earlier in the day and let them sit in the fridge so they are ready when you cook them.
Be sure to see my “Cook’s Notes” below for pasta water, how to clean the clams and how to make a lighter version of this recipe.
Makes about 6 servings
Ingredients:
Directions:
Fill large pot with heavily salted water and bring to a boil. While water comes to a boil, heat another large pot and add olive oil over medium high heat. Add tomatoes, onions and garlic to the pot, season with a sprinkle of crushed red pepper flakes, oregano, parsley, salt, black pepper and sugar. Sauté until the tomatoes and onions are soft, about 10 minutes. Turn up the heat and then add chopped prosciutto and wine.
Cook for about 5 minutes and then add butter into pot and melt. Turn the heat back down to medium and add the clams. Cover the pot and cook clams until they open, about 8-10 minutes.
Remove any unopened clams and discard them. If they don’t open, they are bad and you should toss them.
Add pasta to boiling water and cook pasta for only 3 or 4 minutes making sure to stir so it doesn’t stick. Strain and add pasta right into the pot with the clam sauce and toss. Pasta will still be firm because it will finish cooking in the hot clam sauce.
Add basil and a good handful of grated Parmesan cheese to the pasta. Taste and add more salt and pepper if needed. Cover for 2 to 3 minutes to allow the sauce to absorb into the pasta and serve.
Cook’s Notes:
* How to clean the clams. Place all the clams in a bowl and fill with enough cool tap water to cover all the clams. Let the clams sit for 20 minutes. During this time, they will spit out any sand from inside their shells.
Then remove the clams one at a time and rinse and scrub each one under running water with a clean washcloth. Place in a bowl inside the refrigerator until ready to use.
* Tip for salting pasta water when making pasta. I noticed that when I teach people to cook and we make pasta they never put enough salt in the water when boiling the pasta. My tip is to put about a palm full of salt in a whole pot of boiling water. Taste it with a spoon. If it tastes like the ocean, then it has enough salt in it.
* If you want to make a healthier, lighter version of this recipe you can use multi grain pasta, two tablespoons of olive oil, no butter, and replace the wine with low sodium chicken or vegetable broth.
Serves 8 people 1 pound fresh lump crabmeat, picked over for shells and cartilage 1 teaspoons Old Bay seasoning 2 tablespoons unsalted butter, plus 4 tablespoons melted unsalted butter 2 tablespoons olive oil 3 slices of bacon chopped 1 small minced yellow onion 1 stalk […]
