There’s a restaurant in Atlanta that serves something similar to this and eating there was my first time ever having “sweet” fish. I’m used to more savory flavors with my seafood, but this is to die for! This glazed salmon is the perfect combination of sweet and savory. The outside flesh is almost as sweet as candy and the tender inside is earthy and rich.

Glazed Salmon

 

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Prep time

15 mins

Cook time

8 mins

Total time

23 mins

 

Sweet and tangy salmon marinated in Japanese rice wine, sugar, mustard and soy sauce.

Author: Tekesha @ EatMoreFoodProject

Serves: 2

Ingredients

• 1 lb salmon (2 filets)
• ¼ cup Mirin
• ¼ cup soy sauce
• ¼ cup brown sugar Splenda
• ¼ cup dijon mustard

Instructions

1. Combine all ingredients in a bowl and marinate for 10-15 minutes.
2. Heat a nonstick pan on medium high heat.
3. Place the salmon in the skillet and let sear for 2-3 minutes.
4. Flip the salmon and pour the marinade into the skillet.
5. Cook for 5 minutes, or until the salmon is the consistency you prefer.

3.5.2024

Gather together:

• 1 lb Salmon (2 filets)
• 1/4 cup Mirin (Japanese rice wine)
• 1/4 cup Soy Sauce
• 1/4 cup Brown Sugar Splenda
• 1/4 cup Dijon Mustard

Combine all the ingredients in a large bowl and marinate for 10-15 minutes.

During this time, I usually microwave some mashed cauliflower and steam some asparagus.

Place a nonstick skillet on medium high heat. YOU MUST USE A NONSTICK SKILLET! You will be cursing up a storm trying to get this glaze off of a regular pan.

Place the salmon in the skillet and let it sear for 2-3 minutes.

Flip the salmon over and pour the marinade into the skillet.

Cook for an additional 5 minutes, or until salmon is the consistency you prefer.

Plate and enjoy!

My husband and I were laughing last night about how we used to complain about being stressed and busy. Now that we have a baby, we realize how much free time we used to have! So with even less time to get dinner on the table, I gravitate toward recipes that pack a lot of flavor in just a little bit of cooking time. This olive and tuna rotini is a little bit spicy, really bright from the lemony flavor, satisfyingly salty from the olives and a touch sweet from the marsala wine. It’s great for people who don’t like saucy pasta and can also be eaten cold from the fridge in the middle of the night. 🙂

Olive and Tuna Rotini

 

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Prep time

2 mins

Cook time

10 mins

Total time

12 mins

 

Spicy olive and tuna rotini with fried capers, sweet marsala and a lemony vinaigrette.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 16oz box of Rotini pasta
• 4 tbsp olive oil
• 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
• 1 lemon, zested and juiced
• 1 tbsp minced garlic
• 1 tbsp crushed red pepper
• ¼ cup capers
• 5.75 oz jar of sliced green olives with pimentos, drained
• ¼ cup marsala wine

Instructions

1. Boil the pasta per package directions and drain.
2. In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.
3. Fry on high heat for 2-3 minutes, until fragrant.
4. Lower heat to medium, add marsala wine and squeeze in lemon juice.
5. Sauté for an additional 3 minutes.
6. Serve over warm pasta.

Nutrition Information

Calories: 698 Fat: 23.6 Saturated fat: 3.8 Carbohydrates: 89.9 Sugar: 3.3 Sodium: 654 Fiber: 6.1 Protein: 32.6 Cholesterol: 20

3.5.2024

Gather up:

• 16oz box of Rotini pasta
• 4 tbsp olive oil
• 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
• 1 lemon, zested and juiced
• 1 tbsp minced garlic
• 1 tbsp crushed red pepper
• ¼ cup capers
• 5.75 oz jar of sliced green olives with pimentos, drained
• ¼ cup marsala wine

Boil the pasta per package directions and drain.

In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.

Fry on high heat for 2-3 minutes, until fragrant.

Lower heat to medium, add marsala wine and squeeze in lemon juice.

Sauté for an additional 3 minutes.

Serve over warm pasta.

I am so excited to share this recipe! I made it on a hectic afternoon when workmen were zipping around my house and I was trying to put together dinner for my husband before getting back to work. I took a quick bite as I was heading out the door. Stopped. And turned right back around to the kitchen to eat some more. It is sooo good!

I upped the amount of parmesan cheese from other similar recipes so that it would form a nice crust, instead of runny liquid. Dill is always the perfect compliment to salmon and the ground mustard provides a little background heat.

Okay, here we go!

You’ll need:

• 2 pieces of salmon (about 1.5lbs total)
• ¼ cup mayonnaise
• ¼ cup grated parmesan cheese
• 1 tbsp dill weed
• 1 tsp ground mustard

Preheat oven to 450 degrees.

Place salmon on a foil-lined baking sheet. I took the skin off my salmon because my supermarket didn’t properly de-scale it, but you can keep it on if you like.

Mix together mayonnaise, parmesan cheese, dill and mustard.

Smear half of the mayonnaise mix on top of each piece of salmon.

Roast in the oven for about 10 minutes, until the crust is brown and the fish flakes easily.

Do you see this crust??? #micdrop

I serve this for dinner with freshly steamed broccoli dusted with lots of black pepper.

Keep your shoes nearby because once you bite into that juicy, crispy, cheesy crust and tender salmon, you will be running right back out the door for more salmon!

I have been craving fish something serious lately! I popped into my local seafood market and spotted two gorgeous red snappers. I knew immediately what I was going to make with them. This is a classic Jamaican dish. I have vivid memories of sitting at the dinner table carefully removing little bones from the fish and shoveling rice, fish and gravy into my mouth. Cooking the fish still on the bones helps thicken the sauce. Despite the name, this isn’t a soup. It’s fish and gravy. The lady at the market asked me if I wanted the heads still on the fish when she cleaned them. Yes! Best part of the fish are the eyes! Just me?? 😀

You’ll need:

• 2 whole red snapper, gutted and de-scaled
• 2 small yellow onions, cut into rings
• 2 orange bell peppers, thinly sliced
• 3 scallion, cut into large pieces
• 1 tbsp garlic, minced
• 2 tbsp flour
• 2 cups water
• ½ cup oil
• 1 tbsp butter
• 3 sprigs fresh thyme
• ½ cup ketchup
• ½ cup soy sauce
• 2 tbsp white vinegar
• 1 tbsp ground thyme
• 1 tbsp ground ginger
• 1 tbsp cayenne pepper
• 1 tsp browning (optional)
• Salt and pepper

Look at this fish!

Next to sea bass, snapper is my favorite fish! You want to get fish with nice, clear eyes. That’s how you know it’s fresh.

Chop the onions, peppers, scallion and garlic. (or cheat like me and use pre-minced garlic)

In a small bowl, mix together the flour and water. Put the flour into the bowl first and then slowly add water while stirring so that the flour doesn’t end up in clumps.

Cut the snapper into large pieces. I remove the side and top fins with kitchen shears and cut each fish into 3 pieces: head, body and tail.

Add oil to a nonstick pan and heat on medium high heat.

Gently fry each piece of fish for 1 minute per side, until slightly brown. We aren’t looking to cook the fish all the way through, just to give it some color and firm up the flesh so it doesn’t fall apart in the sauce.

In a large pot on medium heat, sauté the onions, peppers, scallion and garlic in butter for 5 minutes, until onion is slightly translucent.

Add all of the remaining ingredients to the large pot, including the flour and water mixture.

If you’ve never seen it before, this is what we call browning.

I love the giant drip right above the “new dripless spout!” on the label. #fail

I use it in this dish out of habit mostly. It just adds a little background something to the dish and makes the sauce look lusher. You can skip it if you can’t find it, but if you have the opportunity, give it a try!

Snuggle the fish into the pot.

Cover and cook on medium heat for 15 minutes, flipping fish over halfway through.

Season to taste with a little salt and pepper.

I serve this with rice and salad.

I’m a big fan of “luxury” meals that are really easy and take almost no time. Seafood is one of those things that always looks fancy. This is probably one of the first meals I made to impress my now-husband, lol. Now that we live in Charleston, fresh shrimp is abundant. We picked up these beauties at Mount Pleasant Seafood and they did not disappoint.

Other than peeling and de-veining the shrimp, this recipe takes almost no effort. Even though I’m allergic to shrimp, I had to sneak a bite. Divine!

You’ll need:

• 2 lbs large shrimp, peeled and de-veined
• 1 tbsp Franks hot sauce
• 1 tbsp red pepper flakes
• 1 tbsp garlic olive oil (if you can’t find this, use regular olive oil and a pinch of garlic powder)
• 1 tbsp Old Bay seasoning
• 1 tbsp Worcestershire sauce
• 4 tbsp butter, sliced

Preheat the oven to 400F.

Place shrimp on a baking sheet and top with hot sauce, red pepper flakes, olive oil, old bay and Worcestershire.

Combine with your hands to make sure the shrimp is coated with seasoning and top with dollops of butter.

Bake for 10 minutes, until the shrimp is coral.

Serve with a wedge of lemon, side salad or rolls for dipping into the amazing sauce. You could also toss this with hot fettuccine noodles or zucchini noodles for a heavier meal.

I despise going out to eat for Valentine’s Day. It feels like every restaurant jams twice as many tables and chairs into the dining room and slaps together some kind of bland fixed-price menu they can make ahead and reheat. I much prefer to eat at home. I love this recipe because, like my Steak and Asparagus Dinner and Garlicky Lemon Chicken, it’s elegant and really easy to make. The sauce, which is adapted from A Healthy Life for Me’s Tuna Lemon-Aioli Bruschetta, takes no time to mix up and salmon cooks so quickly on the stove. All that’s left to do is lightly cook the tomato and onion side dish to remove a bit of its raw bite. The flavors are fresh and bold and fancy. It’s begging to be served with flavored, sparkling water or a white wine sangria. It’s the perfect treat for a Valentine’s Day night in (though you might want to nix the garlic)!

• ¾ cup mayonnaise
• 2 tbsp capers
• 1 cup parsley, chopped
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp lemon zest
• 2 tbsp olive oil, divided
• 1 ½ pounds salmon, cut into 4 portions
• 1 pint grape tomatoes
• ¼ onion, sliced
• 1 tsp salt

In a small bowl, mix together mayonnaise, capers, parsley, garlic, lemon juice, mustard, lemon zest and 1 tbsp olive oil. Set aside.

Sauté salmon in 1 tbsp olive oil on medium high heat until cooked through, approximately 3 minutes per side.

Remove salmon to plate.

Add tomatoes, onion and salt to the olive oil in the pan…

and sauté on medium heat for approximately 10 minutes, until tomatoes begin to wilt and onions are just translucent.

Serve salmon with tomato sauté and a healthy dollop of the lemon-caper aioli.

I have vivid memories of sitting down at the dinner table as a little kid and seeing my father sweating profusely, dabbing his nose, and guzzling water because the food was so spicy. He would cook the meat with a scotch bonnet pepper sitting fully intact at the side of pot. Once the kids’ shares had been dished out, he would pierce the pepper with a knife and stir it around and take the dish from 1 to 100 on a spice level. As I sat there watching him, I wondered why anybody would put themselves through that. It hardly looked enjoyable.

Now that I’m an adult, I get it. Sometimes you just want that kicked-up, make-your-toes-curl flavor and you don’t care if you sweat through a suit jacket to get it.

I got this recipe from That’s So Yummy’s Jamaican Curry Shrimp and slightly adapted it to fit the ingredients I had on hand and take the heat up a few notches. I don’t eat this because I’m allergic to shrimp (though I did sneak a small bite!), but my husband says it was out-of-this-world good.

• 2 lbs fresh shrimp
• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 scotch bonnet pepper, finely chopped up
• 2 stalks of scallion, chopped
• 2 cloves garlic, chopped
• 1 roasted red pepper, chopped
• 2 tbsp curry powder
• 1 tomato, chopped
• 1 tsp fresh thyme
• Salt and Pepper
• 1 1/2 cups water

Chop up your garlic, onion, tomatoes, peppers, scallion, and scotch bonnet.

Peel and remove the vein from the shrimp.

In a large skillet, add olive oil, curry powder, and fresh thyme.

Cook on medium heat for approximately 1 minute, until the curry powder becomes very fragrant. Add the tomatoes, scallion, roasted red pepper, onion, salt, pepper, and garlic. Sauté for 5 minutes, stirring frequently so all the ingredients are coated in the curry oil.

Add water and bring to a boil. Reduce heat back down to medium and toss in your shrimp.

Stir the shrimp into the mixture and let simmer on medium heat for 10 minutes or so, until the shrimp is cooked and no longer opaque. I served this on a bed of cauliflower couscous.