Cuban Grilled Salmon

We are still dreaming of our Florida vacation and that delicious Cuban food we devoured so I wanted to make something reminiscent of our trip. This Cuban-Style Salmon (chicken for me) was just what we needed. The flavors were bright due to the lemon {or lime} and cilantro. Plus, it was super easy to throw together on a busy weeknight.

I served it with brown rice and black beans and it was totally delish!

Cuban-Style Grilled Salmon
recipe from Food Network

1/4 cup extra-virgin olive oil
Juice of 2 lemons or limes
2 large cloves garlic, minced
2 large shallots, minced
1 teaspoon ground cumin
1 teaspoon cayenne pepper
Kosher salt
1/2 bunch cilantro, roughly chopped
4 6-ounce center-cut salmon fillets, skin removed

1. Preheat a grill to medium high. In a large bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic, shallots, cumin, cayenne, 1 teaspoon salt and half of the cilantro. Add the salmon and turn to coat. Let marinate 15 minutes at room temperature.

2. Brush the grill with vegetable oil. Grill the salmon, round side down, until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, 2 to 3 more minutes. Divide the salmon among plates.

Sesame Shrimp Stir Fry

It seems like I am always on the hunt for quick, easy and healthy weeknight meals and I definitely found all those things in this dish. It literally only takes 20 minutes because while the rice cooks, you can prep and cook the stir fry. Can’t get much better than that!

We love a really saucy stir fry so when I saw the list of ingredients I knew it would be a hit for our family. The chicken broth and cornstarch slurry along with the teriyaki creates a rich, creamy sauce that is abundant and soaks into the bed of rice.

This recipe is easily adaptable to suit your family’s taste. I decided to add broccoli because I personally don’t think a stir fry should ever be without it. I also tossed in some sliced mushrooms for our fungus loving little man. Add your favorites or just toss in whatever you having in your produce drawer.

Sesame Shrimp Stir Fry
recipe adapted from allrecipes.com

2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
1/4 teaspoon ground black pepper
2 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 tablespoons teriyaki sauce
1/2 pound sugar snap peas
1 cup fresh broccoli florets
1 cup sliced mushrooms
1/8 cup cornstarch
3/4 cup chicken broth
1/4 teaspoon salt

1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

2. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.

3. Heat sesame oil in a large wok or skillet. Add red bell pepper, green onions and broccoli; sauté 3 to 4 minutes to soften slightly. Add teriyaki sauce. Add peas, mushrooms and shrimp with seasoning; sauté 4 minutes or until shrimp are opaque.

4. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp and veggie mixture over rice.

 

Scallops with Dill Sauce

This was my first attempt at making scallops and I will be totally honest that I was very concerned about how they would turn out. I was making them for our anniversary dinner along with filet mignon, twice baked potatoes and caesar salad. Since I had a lot of other things going, I wanted to find a simple recipe that I hopefully wouldn’t screw up.

I started with a quick search through my cookbooks and found the perfect recipe almost immediately. When I saw Scallops with Dill Sauce I stopped my search because we are huge dill lovers around here and I happen to be growing some dill in my herb pots on the deck right now. This recipe really could not have been easier or tastier. I whipped up the dill sauce during nap time so that the flavors could mingle. Then all I had to do was brush the scallops with the seasoned butter and throw them under the broiler.

I watched the scallops very closely since it was my first attempt and I really didn’t want to overcook them. While the recipe states 8-10 minutes, mine only took about 7 minutes to cook to perfection. They were unbelievably sweet and tender. The dill sauce, though simple, was really bright and delicious.

We are traveling to Naples, FL for a family vacation in just a few weeks so I have a strong feeling that this was just a little taste of what is to come for that seafood loving man of mine.

Scallops with Dill Sauce
recipe from New Cookbook (Better Homes and Gardens)

1 lb. fresh or frozen sea scallops
3 Tbsp. butter, melted
1/4 tsp. black pepper
1/8 tsp. paprika

For Dill Sauce:
2/3 cup mayonaisse (I used the light olive oil kind and it tasted just fine to us)
1 Tbsp. finely chopped onion
2 tsp. lemon juice
1 1/2 tsp. snipped fresh dill or 1/2 tsp. dried dill

1. If time permits, mix dill sauce ingredients together a few hours before serving. Cover and refrigerate until ready to serve.

2. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops. Thread scallops onto four 8- to 10-inch skewers, leaving a 1/4-inch space between pieces. (I skipped this step and just placed them on a baking sheet). Preheat broiler. Place skewers on the greased unheated rack of a broiler pan.

3. In a small bowl stir together melted butter, pepper and paprika. Brush half the mixture over the scallops. Broil about 4 inches form the heat for 8 to 10 minutes or until scallops are opaque, turning and brushing with the remaining melted butter halfway through broiling (mine only took about 3 1/2 minutes per side). Serve scallops with dill sauce.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday and Cast Party Wednesday.

Baja Fish Tacos

Summer is on the way and if you haven’t noticed by now, I’m kind of obsessed with grilling. And this is the perfect light and refreshing summer supper. It involves a few components but they are quick and easy to throw together and totally worth the work. Even better, the sauces can be mixed up hours ahead of time and refrigerated and the veggies can be chopped so all you have to do is grill the fish then assemble.

The sauces are just delicious together…the avocado is thick and creamy while the mayo sauce is thin and tangy. I love the crunch of the cabbage (or lettuce if you don’t have cabbage on hand) and when it combines with the mayo sauce it tastes a bit like coleslaw. It’s so refreshing with the light, grilled fish.

Baja Fish Tacos
recipe from Taste and Tell

Fish: 4 (6- 8-ounce) mahimahi fillets, I used tilapia
olive oil
salt and freshly ground pepper
juice of 1 lime

Avocado Sauce:
Flesh of 2 medium-ripe avocados
juice of 1 lime
handful of fresh cilantro leaves
pinch of cayenne pepper

Tangy Mayo Sauce:
1/2 cup mayonnaise
1 teaspoon white vinegar
1 1/2 tablespoons water

10 to 12 (6-inch) soft flour tortillas
1 small head cabbage, shredded
2 medium tomatoes, diced
4 scallions, thinly sliced

1. Preheat a grill to high.  Drizzle fish on both sides with olive oil ans sprinkle with salt and pepper.  Grill 5 to 7 minutes per side, or until opaque.  Remove from heat and drizzle with lime juice.

2. In a small food processor or blender, process avocado, lime juice, cilantro and cayenne until smooth, the consistency of thick cream.  (Add water to thin, if necessary.)  Transfer to a bowl and set aside.

3. Place tortillas on top grill rack and heat through, 30 to 60 seconds.  Arrange food on a table for self-service.  To assemble, hold a tortilla in your hand and spread a spoonful of avocado sauce on it.  Add some fish and drizzle with tangy mayo sauce.  Top with cabbage, tomatoes, and scallions.

Skinny Bang Bang Shrimp

Joel’s new favorite meal…and it’s a light version! It’s a miracle. As I’ve said before, I don’t really like seafood but this shrimp was to die for. The batter was light and crispy so that we were actually able to taste the shrimp and it was so refreshing over the lettuce.

This recipe is a copycat of Bang Bang Shrimp from Bonefish Grill. I have never eaten there as we don’t have one around these parts so I can’t really compare it to the original but I’m telling you, it was sooo good. The original recipe is battered and deep fried while this is lightly coated with cornstarch and cooked in a small amount of oil.

It was Joel’s absolute favorite new recipe that I have made in quite awhile. He actually hasn’t stopped talking about it and I made this about 2 weeks ago. I always think about changing out the seafood for chicken since that is what I prefer and I think chicken would be really great prepared this way too.

The calories, fat, protein and much more are all included with the recipe which is really great. It is from one of my new finds, Skinny Taste. There are so many great looking dishes that I am sure to try out soon.

Skinny Bang Bang Shrimp
recipe from Skinny Taste

5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha

Shrimp:
1 lb large shrimp, shelled and deveined
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage (I totally forgot to pick up this at the store so we skipped it but I will remember next time!)
4 Tbsp. scallions, chopped

1. In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside. Combine lettuce and cabbage and divide between four plates. Set aside.

2. Coat shrimp with cornstarch, mixing well with your hands.

3. Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.

4. Place shrimp on lettuce and cabbage then top with scallions.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tempt My Tummy Tuesday, What I Whipped Up Wednesday, Cast Party Wednesday, Full Plate Thursday and Fusion Friday.

Stir Fried Orange Shrimp

Joel and I always give up something for Lent. It ranges from soda to chips to sweets…pretty much anything revolving around food. After watching Forks Over Knives, a documentary focusing on the positive health aspects of removing meat and animal products from your diet, Joel thought of the idea of giving up meat for Lent. I wasn’t so sure. That is hard. And it was very surprising to hear him suggest it as he is a huge carnivore and pouts if we have a meal without meat, poultry or seafood. After much thought, Joel decided to give up all meat and poultry but would allow himself to eat seafood. I personally am not a huge fan of seafood so I decided to eat chicken (and maybe the occasional shrimp), but no other poultry or meat.

I have been on the search for vegetarian meals and seafood recipes (that could also be translated to chicken for my dinner). One of the first recipes I tried was this Stir Fried Orange Shrimp. It was sweet and spicy and fairly simple to prepare for a weeknight meal. And for not really caring for seafood, I actually enjoyed this quite a bit (although it would be even tastier with chicken in my opinion…but I love me some chicken). I would love any suggestions for recipe ideas, especially lunch stuff! Our first week has gone well. Here’s to hoping we don’t eat cheesy pasta for 40 days!

Stir Fried Orange Shrimp
recipe from myrecipes.com

1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil tablespoon
minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

2. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

3. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, Cast Party Wednesday, Full Plate Thursday and Fusion Friday.

Grilled Shrimp with Dipping Sauce

This is such a simple and appetizing way to prepare shrimp. I have never been a big fan of seafood but in recent years I have been trying to branch out and I started with shrimp since it is the least offensive to me.  This is one of our favorite ways to eat shrimp because of its easy, tasty spice rub and the fact that it is grilled.

The paprika gives the shrimp a nice, smoky flavor while the brown sugar sweetens them a bit.  I usually “marinate” the shrimp all day and they end up delightful. Although these shrimp are amazing on their own, we also like the option of a dipping sauce sometimes.  It tastes similar to the seafood dipping sauce served at Japanese hibachi restaurants.  It’s best if made the night before but it’s still great the same day it’s made.  I also use reduced-fat mayo and find that it tastes just fine.

Grilled Shrimp
recipe from food.com

For the rub:
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon garlic salt
1/2 tablespoon black pepper
1 tablespoon italian seasoning
2 tablespoons brown sugar

For the shrimp:
2 tablespoons olive oil (give or take)
2 lbs medium shrimp, peeled and deveined

1. In a 1 gallon plastic food bag place shrimp and olive oil, toss to coat. Sprinkle enough rub to lightly coat the shrimp.
2. The bag should look dark red.
3. Refrigerate for 1-4 hours, the longer you wait the hotter they will be.
4. Light the grill and while it’s heating place shrimp on skewers.
5. Immediately place shrimp on greased, hot grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
7. Remove from skewers and serve hot.

Shrimp Sauce
recipe from food.com – this makes a huge amount so I usually scale it down

2 1/4 cups mayonnaise
1/2 teaspoon garlic powder
1/8 teaspoon Tabasco sauce
1 teaspoon paprika
1/4 teaspoon white pepper
1/4 cup water
1 3/4 tablespoons Heinz ketchup
1 teaspoon black pepper
6 teaspoons sugar
1 dash salt

1. Mix all ingredients together.
2. Store in a glass jar with lid.
3. Chill for an hour or overnight before serving.
4. Keep in refrigerator up to 2 weeks.

Recipe linked to Nap Time Creations and This Week’s Cravings.