Category Archives: fish recipes

Easy and tasty fish recipes.

July 26, 2010 · 4:26 pm

Lime and Honey Glazed Salmon

Happy Monday, everyone!  Hope you all had a wonderful weekend.  I finally saw Despicable Me on Saturday…and I LOVED it!!  It was one of the first movies in quite a long time that actually made me laugh out loud.  Highly recommend you check it out if you haven’t already.

Well, I have one delicious recipe for you.  I’m still learning how to cook salmon and mixing with flavors…and I tried this recipe last week and it has become a new staple.  It’s light and flavorful and a great way to introduce people to this delicious and healthy fish.

LIME AND HONEY GLAZED SALMON

4 tablespoons extra-virgin olive oil (divided use)
1 medium red onion, chopped
2 large garlic cloves, chopped
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper
Juice of 2 limes
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
4 (6-ounce) salmon fillets
1 red bell pepper, cored, seeded, and chopped
1 (10-ounce) box frozen corn kernels, defrosted
1/2 cup chicken stock or broth
1 (15-ounce) can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves, chopped
Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil (twice around the pan). Add the onions, garlic, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.

While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of olive oil.

In a shallow dish, combine the juice of 1 lime, honey, chili powder, and salt and pepper to taste. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.

To the cooked onions, add the bell pepper and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through.

Remove the skillet from the heat and add the juice of the second lime and the cilantro.

Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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April 26, 2010 · 4:44 pm

Salmon Rolls

If you like tuna salad, I’m sure you’ll enjoy this recipe.  It’s light and flavorful and simply a breeze to make.  I made this over the weekend and it’s only the second time I’ve ever cooked with salmon.  I followed the time measurements exactly and the fish was perfectly cooked.

1 tablespoon Extra Virgin Olive Oil (I will make it known that, even though this is a RR recipe, I will refuse to use the terms EVOO, Yum-O, and Garbage Bowl.  Okay, moving on…)

1 pound salmon fillets (I used 3 fillets and that was plenty)

Salt and Pepper

6-8 Hot dog buns or rolls of your choice

2 ribs of celery

4 scallions

¼ cup mayonnaise

Juice from 1 lemon

Salt and Vinegar potato chips

  1. Chop the celery and scallions into small pieces and toss in a medium sized bowl.  Want to make it easier?  Buy a pair of scissors for kitchen use only and snip away.  Set aside.
  2. Preheat the broiler*.  In a large nonstick skillet, heat the olive oil over medium high heat.  Season the salmon fillets with salt and pepper and cook skin side down for 3 minutes.  Flip the salmon and cook through, about 4 minutes.  Be careful when cooking the fish since the olive oil tends to spatter.
  3. Spread the buns open slightly and toast under the broiler, about 2 minutes.  Remove the skin from the salmon and discard.  Using a fork, pull the salmon apart into small chunks and dump it in the bowl with the celery and scallions.  Add the mayonnaise and lemon juice and mix until combined.
  4. Fill the toasted buns with the salmon salad and serve with potato chips.

*Note that this recipe can also be made on the George Foreman Grill if you don’t have an oven.  Preheat the grill and cook the salmon first, seasoned with salt and pepper.  Take the salmon out when the middle of the fillet is light pink and the fish flakes when pulled with a fork.  Set it aside and put the buns/rolls on the grill and toast for about 2-3 minutes.

SERVES 6-8…depending on how much salad you put on each roll.

COST:

Extra Virgin Olive Oil:  FREE…I had this in my kitchen already

Salmon Fillets:  $6.00 (I bought frozen salmon from the grocery store in the frozen food section.  It came with 3 fillets in a bag).

Salt and Pepper:  FREE…I had this in my kitchen already

Rolls:  $2.00

Celery:  $1.00

Scallions:  $1.00

Mayonnaise:  FREE…I had this in my kitchen already

Lemon:  $0.40

Salt and Vinegar chips:  $2.50

TOTAL COST:  $12.90

This recipe can feed 6-8 people, so cost per mouth is $1.61 to $2.15 per person.  Not too shabby!

Did you make this recipe?  Let me know what you think!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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