Orange Rosemary Salmon

This salmon was so great! It wasn't difficult to make and it had the best flavor! My 9 year old isn't a huge salmon fan but even said he really liked it cooked this way! This recipe is adapted from Cooking Classy.

3 tbsp olive oil
4 salmon fillets
salt and pepper
2 cloves garlic (minced)
2 springs fresh rosemary
5 tbsp chicken broth
2/3 cup fresh orange juice
1 tbsp lemon juice
1 1/2 tbsp honey
2 1/2 tsp cornstarch

Place olive oil in a large nonstick pan and heat over medium high heat. Season the salmon with salt and pepper. Saute the salmon on each side for 3-4 minutes or until it reaches desired temperature. Transfer out of the skillet and set to the side. Add garlic and rosemary springs and saute for 20 seconds. Add 4 tbsp of chicken broth and stir well. When the chicken broth has reduced in half stir in the orange juice. lemon juice and honey. Whisk together the remaining 1 tbsp of chicken broth and 2 1/2 tsp of cornstarch. Whisk into the pan and bring to a boil.. Stir as the sauce begins to thicken. Turn off heat, remove the rosemary sprigs and add back the salmon. Spoon the sauce over the fish and let sit for 3 minutes before serving.

Easy Teriyaki Shrimp and Broccoli

This is such an easy yet flavorful meal. I was at the store and planning to make something different then I saw the Veri Veri Teriyaki Sauce which was my favorite in high school and so I grabbed a bottle and decided to make this! Neither of the kids were overly thrilled with it, I mean neither really like broccoli or shrimp so I was pretty sure it was going to be a tough sell for them. But Gray and I loved it!

1 1/2lbs shrimp (peeled and deveined)
3 cups broccoli florets
3 tbsp sesame oil
salt and pepper 
3/4 - 1 cup veri veri teriyaki sauce

Season the shrimp with salt and pepper. Heat the sesame oil over medium heat and saute the shrimp until cooked through. Remove the shrimp to a bowl.  Saute the broccoli until cooked. Add back the shrimp and stir in the veri veri teriyaki sauce.  Let cool for 4-5 minutes. Serve over brown rice.

Oven Baked Salmon with Lemon Beurre Blanc Sauce

I love any kind of salmon with a good sauce on it! I rarely cook it because my kids are fans but I'm thinking maybe I need to force it on them a little more and they just might come around. This recipe was delicious and I made it as a Mother's Day dinner for myself! Recipe adapted from Natasha's Kitchen.

3 lbs salmon
2 tbsp olive oil
salt and pepper
1.4 cup onion (finely diced)
1/4 cup fresh lemon juice
1/4 cup dry white wine
1/2 cup heavy cream
8 tbsp cold butter (cut into 1 tbsp pieces)

Heat oven to 425. Line a baking sheet with parchment paper. Place the salmon on the sheet pan, skin down. Brush with olive oil and season with salt and pepper. Bake in the oven for 10-15 minutes pr until the salmon is cooked through depending on it's thickness. In a small saucepan whisk together the onion, lemon juice and wine. Simmer over medium heat until it reduces and thickens. Whisk in the heavy cream and once it simmers reduce the heat to low and whisk in the butter 1 tablespoon at a time. Season with salt. Remove from heat and cover until fish is ready.  Plate the fish and top with the sauce.

Roasted Salmon with a White Wine Sauce

My husband and I always cook at home for Valentine's Day, this year we actually had bible study on Valentine's so we pushed our dinner back to Saturday night.  I decided to make this yummy salmon dish from A Zesty Bite and it did not disappoint.

1 pound fresh salmon
1 tbsp olive oil
1 tbsp unsalted butter
2 tsp flour
3/4 cup dry white wine
1 tbsp green onions
salt and pepper

Heat oven to 450.  Place salmon on a cookie sheet, brush with a little bit of olive oil and sprinkle with salt.  When oven is ready, bake for 18 to 20 minutes depending on the thickness of the fish.  In a small sauce pan melt the butter then whisk in the flour.  Add the wine then bring it to a boil.  Lower to a simmer and continue cooking for 10 minutes.  When the salmon is done top with sauce and sprinkle with sliced green onions. 

Panko Crusted Salmon

I love salmon! It's a bit of a treat around our house and we were so excited to learn that a nicer grocery store in our area was doing 1/2 off salmon on tuesdays for the month of August, sadly we learned it with only 2 week left but we took advantage of it both weeks. I searched for some recipes and came across this on Annies Eats. I think this is one of my new favorite ways to make it.

2/3 cup panko
2 tbsp finely chopped fresh parsley
1 tsp lemon zest

1/2 tsp kosher salt
1/2 tsp ground black pepper
3-4 tbsp olive oil (divided)
4 (6-8 oz) salmon fillets (with skin)
2 tbsp Dijon mustard
Lemon wedges (for serving)

Heat oven to 425. In a bowl combine the panko, parsley, lemon zest, salt and pepper. Add 2 tbsp of olive oil and mix together well. Brush each piece of salmon with mustard then season with salt and pepper. Press the panko mixture onto the salmon. Add 1-2 tbsp of olive oil to a pan. Heat the pan to medium high heat. Add the salmon, skin down, to the pan and cook for 4 to 5 minutes. Transfer the pan to the oven for 5 to 7 more minutes. Remove from oven, cover with foil and let the salmon rest for 5 to 10 minutes. Serve with lemon.

Salmon with Lemon and Dill

We love Salmon at our house! This is a very basic recipe that I saw at Kacey's Kitchen but it is also exactly how my mom use to fix it when I was growing up.

4 Salmon Filets
2 Lemons
Salt
Pepper
Fresh Dill

Heat oven to 250. Season the salmon with salt and pepper. Sprinkle with fresh chopped dill. Finely slice the lemons and layer on top of the salmon. Place in a baking dish or on a cookie sheet covered with foil and sprayed with cooking spray. Bake for 30 minutes.

Shrimp and Grits

This is southern goodness at it's finest! I have tried several shrimp and grits recipes and this one is the best. I knew it should be though because I got it off of the Southern Living website. Gray and I both enjoyed big bowls full of this goodness.

2 bacon slices
1 pound medium-size raw shrimp
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sliced fresh mushrooms
2 teaspoons canola oil
1/2 cup chopped green onions
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce

Cook the bacon is a large nonstick skillet until crisp. Remove bacon and crumble. Reserve 1 tsp of bacon drippings. Season the shrimp with salt and pepper then dredge in flour. Saute the mushrooms in the pan with the bacon drippings and oil for 5 minutes. Add the green onions and saute for 2 more minutes. Add the shrimp and the garlic and saute until the shrimp is slightly browned. Add in the chicken broth then add the hot sauce and lemon juice. Stir and cook for 2 to 4 more minutes. Place the shrimp and broth over cheese grits and top with crumbled bacon.

Grilled Salmon with a Lime Butter Sauce

I found this recipe at Marsha's Kitchen. I adapted the recipe a little bit and it was delicious, the sauce was amazing! It reminded me a bit of the lemon butter sauce at Bonefish that I love. I could have licked the sauce off of the plate...but that's not very lady like so I restrained myself.

Lime Butter Sauce

1 garlic clove minced
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick of unsalted butter, melted

Puree together the garlic, lime juice, salt and pepper in blender or food processor. Add melted butter and blend for about 30 more seconds.


salmon fillets
salt and pepper
olive oil

Season the fillets with salt and pepper, brush olive oil on the fish to keep it from sticking to the grill. Grill on medium heat until the fish reaches the desired doneness. Remove from grill and top with 1 tablespoon of sauce. (I topped both of ours with more than that because we had plenty of sauce and it was too good to leave sitting!)

Glazed Salmon

We love Salmon in our house but don't eat it a lot because it is a bit out of our budget. It was on sale the other week so we decided to treat ourselves and it was totally worth it. This recipe is so basic and easy. The flavors were perfect. I found the recipe over at Norah's Menus and Recipes.

4 salmon fillets
1/4 tsp salt
1/8 tsp pepper
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons Dijon mustard

Place salmon in a greased baking dish; sprinkle with salt and pepper. Combine the remaining ingredients; spoon over fillets.Bake, uncovered, at 400 degrees for 10-15 minutes or until fish flakes easily with a fork. (it took our fish about 20 minutes to cook but I think that's because the power was flickering so I'm not sure the oven could keep a consistant temp).

Teriyaki Shrimp and Broccoli

I made this a while back with some beautiful yummy shrimp and we LOVED it! It as so easy and delicious. I got the recipe at Lucy's Kitchen.

Olive Oil
20-25 raw shrimp, peeled and deveined
1 onion, chopped
1 tsp minced garlic
1-2 heads broccoli
8 oz mushrooms, halved
1 zucchini, chopped
1/2 bag bean sprouts (we didn't use these)
1/4 bottle teriyaki marinade
Brown Rice

Peal and Devein shrimp if necessary then put in a bowl and cover with teriyaki sauce. Marinate for 30 minutes. Go ahead and chop the veggies and get them prepared. Heat oil in wok (I didn't feel like pulling out the wok so we just used a large pan). Cook shrimp 4-5 minutes until pink. Remove from the pan. Cook onions and garlic until soft. Add the rest of the vegetables )except bean sprouts if you are using them), and cook until crisp tender. Add a bit of teriyaki sauce (and bean sprouts). Add the shrimp back and allow them to get warm again. Serve over Rice!

Brown Sugar Salmon

I made this for Mother's Day, all 5 of us agreed that it was great, and that's a lot of people to agree that something is that good. I was a bit nervous, well mainly because I always get nervous when cooking for my family, so I'm glad this was a success. My parents are who instilled the love of food and fine dining into me, they started taking us to nice restaurants when we were pretty young. Anyways, enough about that, I'm glad this passed the test.
Recipe from Lettuce Pray.

4 Salmon Fillets
1 Tbsp Melted Butter
3 Tbsp Brown Sugar
1/2 Tsp Onion Powder
1/2 Tsp Lemon Pepper
1/4 Tsp Ground Pepper

Line a pan with foil and spray with cooking spray. Combine Brown Sugar, Onion Powder, Lemon Pepper and Ground Pepper. Brush Salmon with Butter. Gently press the brown sugar mixture onto the Salmon. Bake 425 for 20 to 25 minutes.