Grilled Salmon with Fresh Salsa, add corn!

Grilling Season is officially OPEN. I declare it. Mainly because we received a beautiful new grill as a housewarming gift from Nick's parents, but also because, we love grilled food :) Nick's birthday is coming up, so since he requested some grilled salmon, I splurged and went to Fresh Market to buy 2 filets for us to grill up for an early celebration!

While I was shopping, Publix had corn on sale- 8 ears for 2 dollars! Well I only needed 2 ears, so it cost me all of 50 cents to add corn as a side dish!

Oh man, this was so good! Nick actually said "This goes on the list of Top 5 meals of all time!" So, you know it must be good! For those of you who are money conscious (which we usually are) - I think you can buy frozen filets and let them thaw out before you grill them. So don't be scared of this meal, you'll be missing out!

For your Salmon:

You will want about a 10 oz piece of salmon per person

1 T Olive Oil

Salt and Pepper

For your Salsa:

1-2 Roma tomatoes finely diced

1 T finely diced red onion

1 T lemon juice (fresh)

1 T fresh chopped parsley

1 T fresh chopped dill

1/4 tsp Worchestire sauce (I can't spell that)

1 T rice wine vinegar

1 clove of garlic finely minced

We placed our salmon in a fish basket that allowed us to flip it easily. If you have skin removed, you'll want to cook the fish on both sides about 4-5 minutes. If the skin is still on, cook with the skin side down until done. (Internal temperature of 150 degrees) We cooked it over medium-high heat. 

Make sure to spray your grill, or rub the skin with oil to allow easy flipping and no sticking/flaking apart!

Meanwhile, mix together the ingredients for your salsa. When fish is done cooking, top with salsa and serve!

If you want to grill corn alongside you have 2 options:

1. Peel husk down (do not remove.) Discard silky strings from the corn. Soak corn about 30 minutes before cooking. Pat dry. Rub with butter and add any flavor you'd like to the inside. We added garlic powder and a little butter! 

2. Remove husk and silky strings. Soak for about 30 minutes. Pat dry. Place on a square of aluminum foil. Rub with butter and add any flavors you'd like. Wrap in foil!

To grill, just place them right on! You'll want to turn them about every 3-4 minutes, for a total of about 12 minutes. Make sure each side gets a turn on the heat! Soaking the corn allows it to steam the kernels while it grills. This will be the juciest and most delicious corn you've ever put in your mouth! Guaranteed!

I also made Trader Joe's "Harvest Blend" pasta. Add a sprig of dill, a sprig of parsley, and a lemon slice to dress this plate up. Doesn't that just look like a keeper? Imagine how it must taste!

Enjoy :) And get those grills ready for some new recipes!

Don't Judge A Fish By It's Scales: Salmon Cakes and Sesame Noodles

Oh my. This was a winner among the ongoing recipe search. Absolutely delicious. I pulled both of these recipes off of eatingwell.com. If you don't like salmon, sub chicken or tuna. This was budget FRIENDLY, figure FRIENDLY, and VERY palate FRIENDLY! I promise, you don't want to pass this meal up! We scarfed it down!

Salmon Cakes

- 3 slices fresh whole-wheat sandwich bread

- 1 (15-oz) can of salmon, drained

(Make sure you buy boneless skinless canned salmon!)

- 1 egg beaten

- 2 scallions, finely chopped

1/4 cup finely chopped water chestnuts

-1/4 cup finely chopped cilantro (I did about 1 tsp dried)

- 1/4 t freshly ground black pepper

-1 T EVOO

First, break your bread into pieces and process in a food processor until you have very fine breadcrumbs.

Next, start flaking salmon apart in a mixing bowl with a fork.

Add the egg, and mix well!

Add  the scallions, water chestnuts, cilantro, pepper, and breadcrumbs. MIX THOROUGHLY.

Shape your mixture into 6-8 patties. I did 8 small ones, but you could do 6 slightly bigger ones if you'd like. I also put mine in the fridge for about 15 minutes just to make them hold together a little better before SKILLET TIME!

Heat your skillet over medium heat and add the oil. Add your patties to the skillet and cook for 5 minutes

After 5 minutes, flip them and brown the other sides for about 5 more!

Place on a platter and keep warm if your noodles aren't quite finished yet!

There is an optional sauce for these that I will include at the bottom. I took the easy way out, but incase you want it, scroll to the bottom before you finish reading!

Onto ...

Sesame Noodles

-1/2 pound whole wheat spaghetti

- 1/4 cup reduced-sodium soy sauce

- 1 T Sesame Oil

- 1 T EVOO

- 1 T rice-wine vinegar, or lime juice

- 3/4 t crushed pepper

- 1/2 bunch scallions, thinly sliced (reserve some for garnish)

- 2 T dried cilantro (reserve some for garnish) - OPTIONAL

- 2 cups snow peas

-1/4 cup toasted sesame seeds

First, cook your noodles for about 11 minutes. Drain, and rinse with cold water. (This dish is NOT served warm!)

Meanwhile, whisk together soy sauce, sesame oil, olive oil, vinegar, crushed red pepper, most of your scallions, and most of your cilantro.

I bought snow peas in bags, so i clipped the corner and microwaved each small bag for 2 and half minutes. Follow whatever directions come on your peas, or just steam/boil/cook them!

Allow peas to cool

Add the peas, and add your COOLED noodles.

You're ready to plate. I whipped up a little Miracle Whip with a splash or two of soy sauce for a topping on the salmon cakes.

Oh my goodness, these were so good together! We finished off the noodles and had a couple of salmon cakes leftover for lunches this week! THIS MEAL IS SOO GOOD, SO easy, and SO affordable! Try it out and ENJOY :)

Optional Ginger Soy Sauce Topping:

1/4 cup nonfat plain yogurt

1 T Mayonnaise

3/4 t freshly grated ginger

1/2 t sesame oil

1/2 t low-sodium soy sauce

Or just splash the soy sauce in the mayonnaise and cheat like I did!

Under the Sea: Blackened Tilapia over Jerk Rice with Lemony-Dill Green Beans!

Can you say that whole Title without taking a breath? I should have consolidated, but oh well! This weekend at Kroger, they were having a huge sale on Tilapia. We got 2 filets for only like $3.50. DO YOU BELIEVE THAT? Nick requested that I blacken the filets. I have never blackened fresh fish. Thats one of those things I order off of a menu and never consider making myself. In an effort to please my new husband, I took the challenge!

Blackened Tilapia

2 tilapia filets

1/2 lemon, juiced

1 T Olive Oil

1.5 T smoked paprika (I used regular)

1/2 t salt

1/2 T onion powder

1/2 t ground black pepper

1/2 t cayenne pepper (red pepper)

1/2 t dried ground thyme

1/2 t dried oregano

1/4 t garlic powder

Get your fish out. I layed mine on ceran wrap, but if you aren't a germ freak, just lay them on the countertop. Mix all SPICES together. SPICES ONLY!

Rub spice mixture into both sides of fish so that they are coated. You should see NO WHITE! Allow them to sit out 15 minutes before cooking. THIS IS AN IMPORTANT STEP! DON'T SKIP IT!

Heat oil over medium-high heat until oil is almost smoking out of the pan. Place the fish in the pan and cook 2 -3 minutes, flip them, and continue to cook 2-3 minutes, or until cooked to 135 degrees by a meat thermometer. Remove immediately and juice the lemon over them.

Is your mouth watering yet? Serve over Jerk-Rice

Jerk Rice (Made up by ME)

1 cup brown rice

3 cups water

1 tsp chicken bouillon (or just use 1 cup chicken stock and less water)

1 tsp jerk seasoning

1/2 tsp thyme

1/2 tsp oregano

1 t oil

Cook rice in oil along with thyme, oregano, and jerk seasoning. After toasting about 5 minutes, add water (Or chicken broth), and chicken bouillon cubes. Bring to a rolling boil, then reduce heat, and simmer about 40 minutes. Monitor water, you may need to add water if the rice absorbs all the liquid too quickly.

And now for the beans!

Lemony-Dill Green Beans:

1 bag (24 oz) Frozen Green Beans (or the equivalent of fresh)

1/2 cup dry roasted and slivered almonds

1/2 lemon, juiced (the half remaining from the fish dish)

3 sprigs of fresh dill, chopped

1 clove of garlic, minced

First, cook your beans. I cover my skillet and heat the frozen ones 7-10 minutes. Remove them from the heat, and set aside

Add oil to the skillet. Cook toasted almonds, garlic, and dill. (You may need to toast yours BEFORE this step if you buy them plain which I DO!)

Add beans back into the skillet, pour lemon juice in, and mix well. They are ready to serve!

Enjoy all of these recipes together, or completely separate! We had no leftovers, as usual!

Go Fish.... Salmon Packets!

Salmon WRAPPED and topped with Orange Chipotle Salsa

Anyone else afraid to cook fish? Because I am. But, I decided, since I had a Whole Foods gift card, I was going to buy some King Salmon! BECAUSE I COULD! And I did. I have a couple of things to say. First of all, I recommend going somewhere where you can ask them to cut 4 oz filets for you. Don't try and buy some frozen salmon and do this yourself- unless you are an acclaimed chef. Let the seafood experts handle it. OH- tip- ask for the the part of the salmon with the least amount of bones!

Anyways, these little salmon packets were quite tasty. The recipe calls for swiss chard- which I recommend. I ended up using collard greens, and they WORKED, but, not the taste I was expecting. ALSO- my leaves browned up, but I think I know how to save you from that experience, read it in the directions.

I have a sneaky suspicion, NO ONE will try this recipe, but- for my few adventurous cooks out there, this is for you!

Note: This recipe only serves 2. You would need to increase the fish and the greens depending on how many you want to serve.

What You'll Need:

2- 4 oz Salmon Filets
2 Swiss Chard Leaves (Or Collard Greens)

1 Small Orange

1 Chipotle Pepper in Adobo Sauce

Salt and Pepper to Taste

2 t Olive Oil

Optional:

I served mine with some Trader Joes Mushroom Risotto.

If you live near a Trader Joes, make the trip. Any risotto would pair well with this dish, so find one that you like! All you do is put a little olive oil in, add the rice, add the seasonings, and add water. Not hard at all!

Directions:

1. Preheat your oven to 425 degrees and coat a baking dish with cooking spray

2. Grate your orange into a small bowl

3. Peel and chop your orange (Remove seeds if necessary)

If you've never peeled an orange, use a paring knife (Not a potato peeler!) Get rid of all the white pithy part!

4. SEED your chipotle pepper(unless you love fire hot salsa!) and chop very finely

5. Combine orange rind, orange pieces, chipotle pieces, and 1 tsp of the olive oil.  Mix together to form salsa mixture and set aside

6. Prepare salmon filets by brushing with remaining 1 tsp of olive oil, and sprinkling with a little salt and pepper

7. Now, take your 2 Leaves (Swiss Chard or Collard Greens) and SMASH the rib (center) of the leaf with a fork to make the leaf more pliable

8. Place a salmon filet on each leaf. Top with half the salsa.

9. Now, just roll them up, and fold in the sides to form a tight packet around each filet.

10. Place seam side down in a baking dish

11. Bake in the oven for about 20-25 minutes. If you have a meat thermometer, cook to about 135 degrees.

Now, my leaves got pretty browned up. I would suggest maybe dipping the leaves in some chicken broth before wrapping around the salmon, OR, drizzle some water or brother over top after rolling them up! Just a suggestion!

12. Remove from oven, serve with rice, risotto, or any side of your choice!

Cut it open, and you should have a steamed-fresh orange chipotle filet:

If you are sketched out by the leaves- just wrap them in some parchment paper! Same effect. Not sure what the cooking time would be, but probably pretty similar. Its the same idea, this recipe just give you an edible packet!!

ENJOY :)

Tuna Pasta Puttanesca (Remix!)

So, tonights dinner was a "Remix" of the traditional pasta puttanesca. Delicious nonetheless, in my opinion. Nick didn't hate it. It was a way to beef up on the protein! I must confess... today in the torrential downpour, i lost the receipt :( But I can guarantee that this meal is less than $10!!

Tuna Pasta Puttanesca:

8 oz of any kind of whole wheat pasta you prefer ( used the twirly kind because it was on sale, and I used probably more like 10-12 oz!)

1 T Olive Oil

2 cloves of garlic, minced

12-15 oz white chunk canned tuna, drained and patted dry (canned chicken would work as well)

1 can 14.5 oz diced tomatoes

1/4 cup of pitted and chopped greek, spanish, or kalamata olives. (I used spanish because they were cheapest!)

2 T capers

1 tsp. dried oregano

1/2 tsp. dried red pepper flakes (although i omitted these because... we didn't have red pepper flakes!)

3/4 cup chopped arugula (I use baby spinach because its way cheaper!)

Grated Parmesan Cheese to taste

Bring a medium pot of water to a boil, add pasta and cook according to box directions.

Meanwhile, heat a large skillet over medium high heat. Add olive oil to the pan. Once heated, add 2 cloves of garlic and saute about a minute. Add the tuna and cook for about 2 minutes. Add the olives, capers, oregano, and red pepper flakes. Once well blended, add the tomatoes and simmer about 5 minutes. Finally, add the spinach/arugula and stir until wilted.

Drain pasta and add to skillet. Mix well, top with cheese and serve :) Yummy!

My grocery bill today was about $10, but that included buying olives and capers for the first time, which i now have plenty leftover for the next time this dish comes around. The great thing about this pasta is its so versatile. If you want real meat, cut up some chicken and brown it in the pan before adding all the rest of the ingredients. If you want no meat, omit the tuna, nothing else changes! It's so quick and easy and so tasty! One more picture for ya:

This serves 4. However, with Nick and I, it only served 2 tonight!!!! Enjoy :)