Tuesday, February 22, 2011

Citrus Teriyaki Salmon w/ Mushroom Rice

Opted for something with some "Spring" flavor for dinner tonight even though we are expecting a "huge" snow storm ... it was very refreshing and the Hubby and Kiddos loved it! Served with sour dough and sauteed brussels sprouts. Enjoy ... 

 Citrus Teriyaki Salmon
  • 1 pound salmon fillet
  • 1/3 cup brown sugar, divided
  • 2 teaspoons lemon pepper, divided
  • 1 ½  teaspoon garlic powder, divided
  • 1/3 cup soy sauce
  • 2 tablespoon olive oil
  • 1 ½ teaspoons ginger
  • 1/3 cup fresh squeezed orange juice
  1. Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
  2. Combine remaining ingredients in a Ziploc bag and shake to mix.
  3. Add salmon to bag and allow 30 - 60 minutes to marinate.
  4. Preheat broiler. Place fish in a foil-lined baking pan drizzled with additional olive oil. Reserve marinade.
  5. Pour remaining marinade into a small sauce pan and bring to a simmer over medium heat. Continue to simmer for about 7 minutes.
  6. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

Mushroom Rice with Parmesan
  • 2 teaspoons olive oil
  • 4 mushrooms, coarsely chopped
  • 1 clove garlic, minced
  • ¼ cup onion, finely chopped
  • 1 ½  cups water
  • ¾  cup uncooked jasmine rice
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste
  • ¼ cup parmesan cheese
  1. Heat olive oil in a saucepan over medium heat. Cook mushrooms, garlic and onion until mushrooms are cooked and liquid has evaporated.
  2. Add rice and water to rice cooker. Stir in mushroom, garlic and onion mixture along with parsley.
  3. Cook until rice is done, about 20 minutes. Stir in salt, pepper and parmesan.
Serve and enjoy :-)

Sunday, February 13, 2011

Seared Scallops over Linguine with a Red Pepper Sauce

This turned out great! It was DELICIOUS ... if I do say so myself :-) Lylah LOVED the scallops (hence the pic of her I've included) and I hope you enjoy them just as much should you try this recipe. I served it with blanched and sautéed green beans and three cheddar bread.

1 cup Heavy Cream
½ cup Half & Half
1 T Minced Garlic
1 large Red Bell Pepper, finely chopped (or 2 small peppers)
Dash Sugar
1/8 t White Pepper
1 T Lemon Juice
¾ t Cajun Seasoning (more or less to taste)
Dash Cayenne Pepper
20 Scallops – sprinkled with add’l Cajun Seasoning
1 T Butter
1 T Olive Oil
1 T Minced Garlic
7 oz Linguine Noodles (cooked according to directions)
1. Combine the bell peppers, heavy cream, half & half and sugar in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the Cajun seasoning, lemon juice, salt, white pepper, and cayenne pepper.
2. Pour the sauce into a blender and blend until smooth.
3. While the sauce is cooking, heat oil and butter over medium heat.
4. Add garlic and scallops. Sear scallops on each side for 2-3 minutes or until done.
5. Place the seared scallops over the pasta and drizzle the red pepper sauce over top.