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Salmon with Orange Basil Butter

February 20, 2013 in spon

I have been so sick the past few days. So sick! My husband has been whining about “fighing something” for weeks now and I guess I finally got whatever he had. And he’s still not sick, of course. Because he has a super immune system and I have the world’s worst. But anyway, he’s also been out in the field the past couple days which means I’m sick and alone with 3 kids. It hasn’t been the best week of my life.

But this post couldn’t have come at a better time. Land O’Lakes asked me to share some tips for simplifying in the kitchen and normally  I am the absolute WORST when it comes to simplifying in the kitchen – I seriously will use every pan in my house to make macaroni and cheese. From a box. But since I’m sick and really, really tired right now, I’m all about simplifying the cooking process.

So here are some of my favorite tips for keeping things simple:

1. Never underestimate the power of a one-pot meal.
2. If a recipe calls for half an onion, chop all of it and store half in the fridge. You’ll be so happy the next time you need chopped onion.
3. Keep the ingredients for all your simple, go-to meals on hand at all times for days you don’t feel like doing much.
4. Clean as you go! Because no one wants to spend an hour doing dishes after eating dinner.
5. Have ingredients measured or at least have the bottles/boxes out so you aren’t running circles in the kitchen.

Land O Lakes® Butter with Canola Oil is another great way to simplify in the kitchen. It is made with only three simple ingredients: sweet cream, canola oil and salt. Other spread products contain up to 15 ingredients. Butter with Canola Oil only contains three simple ingredients, which results in a creamy, delicious, spreadable texture. It’s spreadable right from the refrigerator which makes it perfect for buttering bread or, like I did here, making a buttery topping for fish.

This salmon was so yummy and really simple since you don’t even have to melt the butter before you brush it on the fish. And then once the fish was hot, I just dolloped some butter on top and it got all melty and delicious. I’m actually looking forward to having a salad for lunch so I can put a piece of leftover fish on top!

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Salmon with Orange Basil Butter

Ingredients

6 tablespoons Land O Lakes® Butter with Canola Oil
2 tablespoons orange juice
1 tablespoon finely chopped fresh basil leaves*
1 tablespoon freshly grated orange zest
1 tablespoon garlic pepper
3 (12-ounce) fresh salmon fillets, each cut crosswise into 2 pieces
6 tablespoons sliced almonds, toasted, if desired
Basil leaves, if desired

Instructions

  1. Preheat broiler and move oven rack to the top.
  2. Use a fork to mash together the Land O Lakes® Butter with Canola Oil, orange juice, chopped basil leaves and orange zest in small bowl; reserve 3 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
  3. Broil the salmon for about 10 minutes or until cooked through.
  4. To serve, top the hot fish with some of the reserve butter mixture. Sprinkle with almonds and basil leaves, if desired.
http://fakeginger.com/2013/02/20/salmon-with-orange-basil-butter/

The author was compensated by Land O’Lakes for this post. All opinions are my own.

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French Fridays with Dorie – Almond Flounder Meuniere

May 4, 2012 in fish

So the reason Frozen Friday happened a day early this week is because I wanted to participate in French Fridays with Dorie. I actually want to participate every week but then… sardines and lamb and other things I don’t like/can’t afford make their way onto the schedule.

This week’s I was especially excited about because it’s fish coated with ground almonds – and I love anything coated in almonds. Seriously, you could cover cardboard in ground almonds and I’d tell you it was the greatest thing you’d ever cooked.

This was ridiculously simple. You just brush one side of the fish with egg yolk, coat it in an almond meal and flour mixture and then fry it in brown butter. That’s it. It took less than 10 minutes and I felt like I was having such a fancy lunch!

If you can’t tell, I loved this and plan on making it again with the rest of the fish I bought. I squeezed a ton of lemon juice over the top and it was absolute perfection!

(I used tilapia because there is no water in Colorado and therefore no fish besides tilapia. Unless, of course, you want to pay $20/pound. And I don’t. I’d rather buy nailpolish.)

The members of French Fridays with Dorie don’t share the recipes because want to encourage you to check out Around My French Table but a quick google search may just bring up the recipe for you. Hint hint, wink wink.

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Fish Tacos with Guacamole and Cabbage Slaw

May 2, 2012 in fish

If you’ve been reading my little blog for awhile, you might remember that last summer I was very pregnant and obsessed with Mexican food. I’m talking enchiladas-three-times-a-day obsessed. Priority number one when we go to Colorado was finding the Mexican restaurant that would satisfy all our my needs. We found that place and visited at least once a week.

I gave up my habit once the baby was born and we didn’t go back until the week before my husband deployed. Since I was no longer pregnant, I decided not to eat my weight in deep fried beef tacos and instead ordered the fish tacos. This came out. It was some kind of minced fish swimming (get it?!) in a mayo-based sauce. It was awful! And I’ve been dreaming about perfect fish tacos since that day.

These tacos are everything I wanted in a fish taco. Light, fresh, and so tasty! It’s just pan-fried filapia with lime guacamole and a cabbage slaw made with coconut oil (!!), all wrapped in a fluffy flour tortilla. I cannot imagine a better fish taco!

The coconut oil in the slaw was so perfect. It really adds more of a scent than a taste but it gives the taco an even more tropical feel. If you don’t have coconut oil or just don’t want to use it, vegetable oil would work perfectly.

One year ago: Baked Peanut Butter Doughnuts with Chocolate Glaze

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Fish Tacos with Guacamole and Cabbage Slaw

adapted from Food & Wine

Ingredients

2 avocados, halved, pitted and peeled
1 small jalapeño, seeded minced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice, divided
kosher salt and freshly ground pepper
4 cups (about 1 bag) of coleslaw mix
2 tablespoons coconut oil, melted
2 pounds tilapia, cut into 2-inch strips
10 7-inch flour tortillas, warmed
2 roma tomatoes, diced
Lime wedges, for serving

Instructions

  1. In a medium-sized bowl, mashed avocados with jalapeno, red onion, cilantro, and 3 tablespoons of the lime juice until it reaches desired consistency. Season to taste with salt and pepper. Set aside.
  2. In a large bowl, toss together coleslaw mix, coconut oil, and remaining 2 tablespoons of lime juice. Season to taste with salt and pepper.
  3. Heat a skillet over medium heat. Spray with nonstick cooking spray once hot. Lay strips of tilapia in the skillet. Cook only a couple minutes on each side, until browned and cooked through.
  4. To assemble tacos, spread a large spoonful of guacamole on each tortilla. Top with fish, tomatoes, and slaw. Serve with lime wedges.
http://fakeginger.com/2012/05/02/fish-tacos-with-guacamole-and-cabbage-slaw/

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Salmon Croquettes

January 26, 2010 in fish

Anyone who has been hanging out around here for awhile can probably tell that I’m not a fish person. Shrimp is as fishy as I get normally but for some reason these salmon croquettes in the newest issue of Cooking Light spoke to me.

I was surprised at how much I liked them. The texture, I guess because I used canned salmon, was almost like a fishstick. Even the 2 year old loved them!

I just made a simple sauce of about 1/4 cup Greek yogurt, 1 tablespoon lemon juice, and maybe 1/4 teaspoon fresh dill. It was good but I really don’t think they need any kind of sauce. Some lemon juice squeezed over top would be just perfect.

Salmon Croquettes
adapted from Cooking Light

2 tablespoons Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
1/4 cup finely chopped green onions
2 tablespoons minced red pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 (5-ounce) cans pink salmon
1 egg, lightly beaten
1 cup panko breadcrumbs
1 tablespoon oil, for frying

Combine Greek yogurt, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients(through egg), stirring well. Add panko; toss. Shape mixture into 3-inch patties (I got 7, original recipe says 8).

Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

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