Baked Lemon and Herb Salmon with Greek Salad Salsa by Baker by Nature
Ingredients:
For the salmon:
- 1 lb. salmon, skin off; cut into 4 fillets
- Zest and juice of one lemon (should be about 3 tablespoons of juice)
- 2 cloves garlic, minced
- 2 tablespoons parsley, very finely chopped
- 2 tablespoons olive oil
- 1 tablespoon capers (optional)
- Salt and pepper
For the salsa:
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon dried oregano
- 1 garlic clove, minced
- 1 cup grape tomatoes, quartered
- 1/2 cup chopped cucumber
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup kalamata olives, chopped
Instructions:
For the salmon:
Preheat oven to 425 degrees (F). Line a baking sheet or skillet with parchment paper. Place salmon fillets on parchment, then generously sprinkle both sides of each fillet with salt and pepper. In a small bowl whisk together the lemon zest, juice, garlic, parsley, and capers. Pour the mixture over the salmon, being sure each piece gets fully coated. Place pan in the oven and bake for 15-16 minutes. Serve over salsa.
For the salsa:
In a small bowl, combine the vinegar, oil, salt, pepper, oregano, and garlic; set aside.
In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives. Drizzle with vinegar mixture and toss to coat. Chill until serving.
Sesame Ginger Sweet Teriyaki Salmon with Garlic Quinoa Stir-fry by Ambitious Kitchen
Ingredients:
For the Salmon & marinade:
- 1 cup teriyaki sauce
- 1 teaspoon freshly grated ginger
- 2-4 cloves of garlic, minced
- 3 tablespoons dark brown sugar
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 pound salmon
For Quinoa Stir-fry:
- 3/4 cup quinoa, rinsed
- 1/2 teaspoon garlic salt
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 clove garlic, minced
- 1 teaspoon fresh grated ginger
- 4 cloves garlic, minced
- 1 1/2 cups sugar snap peas or snow peas
Extras
- salt and black pepper to taste
- 1/4 teaspoon red pepper flakes, if desired
- extra soy or teriyaki sauce
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro, chopped
Instructions:
In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade. Place in refrigerator for 1 hour. Preheat oven to 400 degrees F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.
While salmon is cooking, prepare quinoa stir-fry. Bring 1 1/2 cups of water with garlic salt to a boil in a medium saucepan. Reduce heat to low, add quinoa and cover; simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside.
While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes. Add sugar snap peas and cook for 2 minutes more. Add quinoa to vegetables, then add salt and pepper to taste and red pepper flakes if desired. Spoon quinoa stir-fry evenly into 4 bowls or plates. Immediately place salmon on top. Sprinkle with sesame seeds and cilantro. Glaze with extra teriyaki sauce. DIG IN!
Herb Crusted Baked Grouper from the Florida Department of Agriculture and Consumer Services
Ingredients:
- 4 (6-ounce) grouper fillets
- 2 tablespoons olive oil
- salt to taste
- black pepper, freshly ground, to taste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 4 tablespoons butter, melted
- 1 small yellow onion, sliced
Instructions:
Preheat oven to 350 degrees F. Coat grouper liberally with olive oil. In a flat dish, crumble the herbs and mix well. Roll each filet in herb mixture, lightly coating each side. Season the filets with salt and fresh ground pepper. Place filets in a baking dish with onions; drizzle the melted butter evenly over the herbed fillets.
Place in oven and cook for 20 minutes until opaque in the center.
Remove and serve fillets topped with onions.
Easy Flounder Caribbean Recipe by Wide Open Spaces
Ingredients:
- 1 1/2 lb Flounder fillets
- 1/4 ts Salt
- 1 1/2 tb Lime juice
- 1/2 ts Oregano
- 1/4 ts Garlic powder
- 1/2 ts Onion powder
- 1/4 ts Pepper
- 1 Bay leaf, crumbled
- 1 6 oz. tomato paste
- 1 1/2 ts Coconut extract
- 1/2 c Water
Instructions:
Preheat oven to 350 degrees. Combine all the ingredients in a bowl and pour over fish in baking dish. Bake 30 minutes, uncovered. Literally, that’s it. That is a one line recipe from Wildlife Recipes. That is how easy cooking fish can be and with the right ingredients you can have the tastiest meal of the week in half an hour. Serve over greens or potatoes and a nice glass of white wine. Talk about a healthy, yet delicious, meal.
Seared Coconut Vindaloo Swordfish by Salt & Wind
Ingredients:
- 4 (6 to 8) ounce swordfish steaks
- 2 teaspoons kosher salt plus more for garnish
- 2 teaspoons Vindaloo spice powder divided
- 3 tablespoons canola, grapeseed, or coconut oil divided
- 1 tablespoon grated fresh ginger (from 1-inch piece)
- 1 tablespoon minced garlic cloves
- 1 medium yellow onion finely chopped
- 2 tablespoons freshly-squeezed lime juice plus 4 wedges for garnish
- 1 tablespoon packed dark brown sugar
- 1 cup coconut milk
- 1/4 cup roughly chopped cilantro leaves
- basmati rice for serving
Instructions:
Pat the swordfish steaks dry the season with salt and half of the curry powder. Heat 1 tablespoon of the oil in a large, heavy-bottomed pan over medium-high heat until wisps of smoke come off the surface. Add the fish and cook until it is opaque one-quarter of the way up the side and the seared side is golden brown, about 3 to 4 minutes. Remove fish to a plate and set aside.
Return pan to stove over medium heat, add the remaining oil and the onions. Cook, stirring occasionally until soft and translucent. Add the ginger, garlic, and curry powder, about 1/4 teaspoon more salt and cook until fragrant. Add the lime juice, sugar, and coconut milk and bring to a simmer.
Return the fish, seared-side up, to the mixture and cook until the fish is opaque and firm, about 5 more minutes. If the coconut mixture is still soupy, remove the fish and continue to reduce it until it coats the back of a spoon. Season with salt and lime juice as desired. Serve the fish over rice with a spoonful of the curry mixture, topped with cilantro, and a lime wedge.
Lemon Butter Baked Cod from Just a Pinch Recipes
Ingredients:
- 2 lb cod fillet (any white fish)
- 1/4 c butter or margarine
- 2 Tbsp lemon juice
- 1/4 c all purpose flour
- dash(es) paprika
- salt & pepper to taste
Instructions:
Cut fillets into serving sizes. Melt butter in sauce pan or micro-wave. Add lemon juice to melted butter. In another dish, mix together flour, salt & pepper. Dip fish into butter/lemon mix, coating well on all sides. Dip buttered fish into flour mix, coating well on all sides. Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika. Bake, uncovered in 350 oven for 25-30 minutes. Fish should flake easily with a fork. Garnish with parsley and lemon wedges.