Teriyaki Shrimp Sheet Pan Dinner

1.5 lbs. thawed shrimp

Teriyaki sauce*

1 pineapple, cubed

8 oz. snap peas, ends trimmed

1 red pepper, diced

8 oz. broccoli florets

3 Tbsp. sesame oil, divided

Green onion, chopped & sesame seeds (for garnish)

Preheat the oven to 400°.  Marinate shrimp in 2 tbsp. teriyaki sauce and 1 Tbsp. sesame oil.  Mix the rest of the ingredients with most of the sesame oil and teriyaki sauce.  Spread on a lined and greased sheet pan and bake for 15 minutes.

Toss in remaining sesame oil and teriyaki sauce.  Serve over rice, cauliflower 

rice, zoodles, etc. and garnish with chopped green onions and sesame seeds.

*Teriyaki Sauce

1 cup soy sauce

4 Tbsp. brown sugar

1 tsp. ginger

1 cup water

¼ cup white cooking wine

4 tsp. cornstarch

Add all ingredients except for cornstarch and water to a medium saucepan.  Bring mixture to a simmer over medium heat.  Combine cornstarch and water to make a slurry.  Add cornstarch slurry to thicken then remove from heat.

 

Sushi Bowls

1 (14 oz) can coconut milk

14 oz water

1 ½ cups jasmine rice

1 tsp salt

1 tsp sugar

Salmon filets

Sesame oil

Salt and pepper

Srirachi mayo*

Avocado

Dried seaweed sheets

Make coconut rice by combining rice, coconut milk, water, sugar, and salt in a pot. Bring to a boil, then turn down to a simmer. Cover with the lid and let cook for 15 minutes, or until rice is tender and liquid has absorbed.

Preheat the oven to broil on high.

Place salmon filets, skin-side down on the aluminum foil.  Drizzle sesame oil over the filets and sprinkle with salt and pepper. Broil salmon for 7 minutes.

Assemble sushi bowls.  Put a large scoop of rice in a bowl.  Add a salmon filet and diced avocado.  Drizzle with sriracha mayo and add seaweed on the side.

Eat by spooning rice, salmon and avocado in a seaweed sheet.  Fold in half and enjoy!

*Srirachi mayo:

½ cup mayonnaise regular, avocado-oil, or vegan

1 – 1 ½ Tbsp. Sriracha sauce or other hot sauce

1 tsp. lemon juice freshly squeezed

1 small clove garlic crushed

Salt to taste, optional

Salmon Recipes

 

Salmon Soup

 1/4 cup butter

1 clove garlic, minced

5 cups vegetable broth

2/3 lb. potatoes, cubed

3 carrots sliced

1 lb. salmon filet, cubed

1 1/4 cup heavy whipping cream or half and half

1 tsp. dill

Nature's Seasons to taste

Melt butter in a large pot.  Add garlic and saute.  Add broth and bring to a boil.  Add carrots, bring to a boil and boil for 4 minutes.  Add potatoes, bring to a boil and boil for an additional 6 minutes.  Vegetables should be tender.

Meanwhile, fry salmon in a medium frying pan until cooked through.  Add salmon, cream, dill and seasonings to taste to soup.

Halibut & Potato Chowder

1/2 cup butter, cubed

4 celery ribs, chopped

3 medium carrots, chopped

1 large onion, chopped

1/2 cup all-purpose flour

1/4 teaspoon white pepper

2 cups 2% milk

1 can (14-1/2 ounces) chicken broth

1/4 cup water

1 tablespoon chicken base

3 medium potatoes, peeled and chopped

1 can (15-1/4 ounces) whole kernel corn, drained

3 bay leaves

2 cups half-and-half cream

2 tablespoons lemon juice

1 pound halibut, cut into 1-inch pieces

1 cup salad croutons

3/4 cup grated Parmesan cheese

1/2 cup minced chives

In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes.

Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.

Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.

Mesquite Salmon

1 Weber Mesquite Marinade Mix seasoning packet
1/4 cup water
1/4 cup olive oil
2 lbs. salmon filets

Combine marinade mix, water and oil in a resealable plastic bag; mix well.  add meat, turning to coat.  Seal bag; marinate in refrigerator for 15 - 30 minutes.  Remove meat and discard remaining marinade.

Preheat oven to 350º.

Place filets in a hot, oven-safe frying pan*, on medium heat.  Brown filets on each side.  Frying tip:  When flesh is loose from pan, it's browned and ready to flip.

Place frying pan in oven and finish cooking for 5 - 7 minutes.  Do not overcook.  Fish is cooked when it flakes.

*If an oven-safe frying pan is not used, transfer filets to baking sheet before baking.

Red Curry Halibut

4 cups butternut squash, peeled & cubed*

2-oz lemongrass paste**

3 cups coconut milk

1 cup heavy cream

¼ cup lime juice

1 4-oz jar red curry paste (Thai Kitchen brand)***

Salt and pepper

2-4 halibut fillet cut into large strips

Fresh basil & cilantro to garnish, chopped

Cook butternut squash in an instant pot for 5 minutes with 1 cup of water.  Drain and mash (or pulse in a blender).

Combine squash puree, lemongrass paste, coconut milk and cream in a large saucepan.  Bring to a simmer, stirring to fully incorporate.  Do not allow it to boil or it will scorch.  Simmer for 20 minutes, stirring frequently.

Meanwhile, grill or cook halibut on the stovetop using a hot Teflon pan on medium heat.  Sear each side (it will release when it’s ready).  Place lid on pan and let finish cooking for 3-5 minutes.  If not fully cooked, finish in oven but be careful not to overcook.

Pour mixture through a fine mesh strainer.  Return bisque to a clean pot and add curry paste and lime juice.  Heat.  Season with salt and pepper to taste.

Serve over rice or boiled potatoes and garnish with basil & cilantro

*Costco sells it seasonally already peeled and cubed

**Found in the refrigerated section near fresh herbs & salad dressings

***Found in the Asian aisle

Fish Parmesan

2 lbs. fish fillets
2 Tbsp. lemon juice
1/2 cup grated parmesan cheese
4 Tbsp. butter, softened
3 Tbsp. mayonnaise
3 Tbsp. finely chopped green onions
1/4 tsp. seasoning salt
1/4 tsp. dried basil
black pepper
1 dash hot pepper sauce

Preheat oven to 350 degrees.

In buttered 13 x 9 inch casserole dish, lay fillets in single layer.  Brush top with lemon juice.

In a small bowl, combine cheese, butter, mayo, onions and seasonings; mix well.

Bake fish in preheated oven 5 minutes or until fish just starts to flake.  Spread with cheese mixture and broil until golden brown, another 2 to 5 minutes.  Baking time will depend on the thickness of the fillets.  Watch fish closely so it does not overcook.

Print recipe HERE.

Halibut Nuggets

Halibut filets

flour (enough to coat filets)

salt (to taste)

pepper (to taste)

parmesan cheese (to taste)

eggs (enough to coat filets)

Panko bread crumbs (enough to coat filets)

Oil (enough for frying)

Cut Halibut filets into "nugget" size pieces; set aside.

Combine flour, salt, pepper, Parmesan cheese, any other spices, in a small bowl; set aside.

Whisk eggs in another small bowl; set aside.

Place Panko bread crumbs in another small bowl; set aside.

Dip Halibut pieces in flour wash, then in egg wash and then in bread crumbs; coat well in each. Fry in hot oil until golden brown. Serve with tartar sauce.

Fish Tacos

1 fish steak (any kind)

2 Tbsp. olive oil
1 garlic clove, chopped
Cilantro chopped
2 tsp. lime juice
1/2 tsp. crushed red pepper

Combine and marinate for 10 minutes. Wrap in tin foil and bake for 10-15 minutes at 375 degrees or until fish flakes.

Salsa topping (to taste):
Chopped tomatoes (pulse in food processor)
black beans
corn
salt and pepper
garlic

Put fish and salsa topping in tortilla (corn, flour or deep fried).

Tuna Patties

2 cans tuna (slightly drained)
1 cup bread crumbs
2 eggs
1 tsp. vinegar

Mix ingredients together. Make into small patties & fry in butter until brown on both sides.

Serve with creamed cauliflower or a dill sauce.

Dilled Salmon

2 lb. fresh salmon, skim removed
1 tsp. dried dill weed
½ tsp. salt
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. pepper
¾ cup water

Dill sauce:
1 ½ cups sour cream
¾ cup chopped seeded cucumber
4 medium green onions chopped
1 Tbsp. dried dill weed
¼ tsp. salt
½ tsp. grated lemon peel
½ tsp. lemon juice

Rinse salmon; pat dry. Cut in half if necessary to fit into skillet. Place salmon in 12-inch skillet. Combine spices & sprinkle over salmon. Pour water around salmon until ¼ to ½ inch deep. Cover and cook salmon over medium heat 10 to 12 minutes or until salmon flakes easily with fork; drain. Remove salmon from skillet & refrigerate. Mix all sauce ingredients.