Seafood

Maple-Glazed Salmon

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This Salmon is a SUPER Simple, Quick dish you can put together in 15 minutes or less! The glaze for the salmon has 4 ingredients that only takes minutes to mix up. It is intensely flavored and brings a Delish twist to your simple salmon.  I use non-stick aluminum foil on a cookie sheet for easy clean-up too! I’ve made this Salmon for dinner parties and my friends really love it. I hope you will too.

Tools:                                                                      image

  • Basting brush
  • rasp or grater
  • non-stick foil

Ingredients:

  • 1.25 lb Wild Caught Salmon fillet- inch thickness
  • 1/4 cup of dijon mustard
  • 1/3 cup of Pure maple syrup
  • 1 TBSP of  grated ginger*
  • zest of one lime
  • 1 tsp of lime juice
  • S & P to taste

Recipe:

Preheat Broiler and place the oven rack at the highest position. Meanwhile, combine the mustard, syrup, ginger, lime zest and juice and stir together. Sprinkle Salmon with  S & P and brush the glaze on the salmon. Place the salmon under broiler lengthwise under the heat element. Broil 4 minutes and brush with more glaze. Broil for 3-4 more minutes.

  • *Delish Tip: I keep my fresh ginger in the freezer so it lasts a long time andI grate it as needed!       image

Shrimp Caesar Salad

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A shrimp Caesar is one of my favorite salads. I prefer it over grilled chicken, I like to grill them but when it’s 1 degree outside I just saute’ them in a pan. I like to use my own Caesar dressing for this recipe and my semi-homemade croutons.

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Recipe- Serves 4

  • 3 heads of Romaine- chopped or torn
  • 4 TBS of Julie’s Caesar dressing
  • 4 TBS of shredded Parmesan cheese
  • 1/2 cup of croutons
  • 2 oz of anchovies (optional)
  • 1 lb of RAW shrimp, peeled and deveined.

Peel and season your shrimp, cook 4 minutes.

Toss the lettuce with the dressing and coat well. Add cracked pepper. Sprinkle your cheese and croutons all over the salad and top with shrimp. Enjoy!!

Delish Tip: FOOD HACK: “Semi-Homemade” Croutons

I use unseasoned croutons and melt 2 Tbs of butter/olive oil and 1 TBS of olive oil. I add about a tsp of garlic powder and a tsp of my favorite dried herb mix and toast the croutons in the mixture for about 5 minutes. I sprinkle a little parmesan cheese on them too. They are DELISH!

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Broiled Oysters with Pesto

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When you make a nice large batch of pesto you have extra to make these Delish oysters!! My husband had just brought some Blue Points and Delaware’s home and he was kind enough to shuck them for us. We usually eat them raw on the half shell but I thought Gee, I just made this big batch of Pesto… So I created a new Delish dish! The oyster is barely cooked and the topping is crispy and so yummy!! I hope you love them as much as we do. They are Super easy to make with only a few ingredients.

 

Tools

  • Tongs
  • Oyster knife
  • cutting board
  • hand towel- for shucking oysters
  • rimmed baking sheet or saute pan

Recipe

  • 12 shucked oysters (we used Blue Points)
  • 1/2 lemon juice and zest
  • 1/4 cup of pesto (4 cubes thawed if you used my DELISH TIP)
  • 2 Tbs of Shredded Parmesean
  • 3 Tbs of dry bread crumbs
  • 1 Tbs of butter/olive oil

Preheat broiler to high. Also make sure the oven rack is on the highest rack. I squeezed a couple drops of lemon juice on each oyster and then spooned about a teaspoon of pesto on each  oyster. It will depend on the size of your oysters.

Mix your Shredded cheese, breadcrumbs and the softened butter/olive oil in a little bowl and mix it around. I added a couple cracks of pepper too. Put a little breadcrumb cheese layer on top of the pesto and broil FOUR Minutes. Set timer and DON’T walk away! Plate and enjoy!

They were amazing, the oyster juice, lemon and pesto soak into the bread crumbs a little bit and it’s a little crunchy on top. SO GOOD!!!

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DELISHTIP 1: OYSTER FOOD HACK-HEY!! Do you love oysters but have no idea how to shuck them? All Seafood markets will SHUCK THEM FOR YOU!!! Ask them to shuck the oyster (with the oyster liquor/juice) and tell them you want the shells.When you get home wash the shells, (sometimes they are muddy) pat dry and place one oyster into each cupped shell with a little of the juice! Then you can serve raw or follow my recipe.

Salmon Pizza

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photo-402This Delish Dish is SO Simple and can be eaten for Brunch, a light dinner or made into a fancy appetizer.

This pic is from the half I made for my daughter for a late Saturday breakfast. She was quite pleased 🙂

Ingredients:

  • Naan bread*
  • 2-4 oz Cream cheese
  • 6 oz lox or smoked fish
  • chives or scallions
  • caviar (optional)

Toast the Naan bread according to directions. It doesn’t take long.  Spread softened cream cheese in a thin layer, then lay lox along the top pressing down a bit into the cream cheese so it doesn’t fall off when you bite into it.  Snip chives on top. If you have some caviar dab some along the top.

Delish tip: Naan is a wonderfully crispy chewy Indian bread that stores for months in the freezer.  It is oblong in shape and can be cut into rustic shapes for a lovely appetizer.