Poached Salmon

• 1/2 cup dry white wine
• 1/2 cup water
• 2 pounds salmon fillets, cut into 4 pieces
• 2 tablespoons butter, softened
• 2 Shallots
• 2 TBS fresh parsley
• 2 gloves of garlic crushed
• salt and pepper to taste

1. Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.  ( I added sliced Shallots and garlic to the pan first.)
2. Slide salmon pieces into poaching liquid on top of shallots, and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
3. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

tuna pasta with lemon

INGREDIENTS

• 1/2 cup  dried breadcrumbs
• 1/2 cup  pine nuts, lightly roasted
• 1/4 tsp red chilli flakes
• 2 large cans tuna, tuna in water, drained
• 1 box elbow pasta
• 1/4 cup mayonnaise 
• 2 cloves garlic, finely chopped
• 1/3 cup grated parmesan
• half a container of baby spinach leaves
• Finely grated rind

•  1
  Combine breadcrumbs, nuts, chilli flakes and 1 teaspoon salt in a bowl. In another bowl, flake the tuna into large chunks.
•  2
  Cook pasta in a saucepan of boiling salted water until al dente. Drain pasta then transfer to a large bowl.
•  3
  Return pan to stovetop over low heat. Add oil and garlic and spinach, and cook until fragrant. Add crumb mixture. Cook, stirring until golden. Add to hot pasta with parmesan, tuna, and mayo, lemon rind. Toss well to combine. Season to taste.  Toss gently. serve.

Salmon and leek sauce

• 4 tablespoons (1/2 stick) butter
• 2 medium leeks, halved, thinly sliced (white and pale green parts only)
• 3 tablespoons fresh lemon juice
• 1 cup whipping cream
• 1 cup sliced almonds, chopped
• 1/4 cup chopped fresh parsley
• 1 tablespoon grated lemon peel
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup all purpose flour
• 6 6-ounce skinless salmon fillets
• 1 large egg, beaten to blend
• 2 tablespoons olive oil

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)

Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.

Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

Lentils shrimp salad

16 oz bag of lentils. cook as per package instructions.

Drain rinse with cold water.

1 cup parsley

cherry tomatoes,one package, halved.

1 cup of feta cheese

1.5 pound cooked shrimp

salad dressing:

1/2 cup olive oil

Juice of one half lemon

2 cloves garlic

1 cup red wine vinegar
1 bunch of spinach, wilt over heat with a tiny bit of oil...

Salt & pepper to taste

Drizzle salad dressing over the lentils, add shrimp and sprinkle feta cheese over the entire salad and mix all together...

You could add any summer veggies, cucumber, red peppers cilantro, pineapple. Yum!

Pork and Soba noodles

Thrown together dinner, that was so good... Notes to self, so I remember what I did...

Soba Noodles: Boil water add in two bundles of soba noodles, cook until tender drain and rinse...

Half an onion, chopped
1 lb. Ground pork

2 TBS of vegetable oil, sauté onion in wok until tender... add ground pork,
season with onion, garlic powder and salt.


take out of pan...

Add 2 TBS sesame oil, 2TBS rice vinegar, 2 TBS soy sauce
Add 1 garlic, 2 slices of fresh ginger, 1 bok chou,  two handfuls of sliced mushrooms, sauté until tender, add in
4 TBS of fresh salsa

Drop in Spinach at end until wilted..

Bay Scallops with Spinach, Somen noodles, and leek sauce.

Bay Scallops with leek sauce, 

wilted spinach over somen noodles.

We love any combination of this recipe with salmon as well... These are all made very quickly, and quite tasty! The leek sauce is so worth it...  we serve the scallops over the somen noodles, add in as much spinach as each person likes, top it off with the leek sauce and stir it all together... I would have taken a photo, but it all disappeared very quickly... and was told to go write down what I did immediately!  So there... I did. ;-) with a full happy, belly!

LEEK SAUCE:

3 TBS Butter
3 Leeks, well washed, chopped into 1/2" rounds (white and light green only)
1/3 C dry white wine
1/3 heavy cream
3Tbs finely chopped fresh chives
salt pepper 
1/4 c chicken stock
Melt butter in a medium skillet, over med/high heat. Add leeks, simmer, stir occasionally, 5 minutes, add wine, simmer until leeks are tender, about 4 minutes. add cream and chives, season with salt and pepper, remove from heat, and add to the blender and blend until smooth.

WILTED SPINACH:

2 TBS butter melted
1 container of spinach, washed and dry.
2 garlic cloves

Coat pan with olive oil, garlic press to garlic gloves... sautee about 1 minute, don't let garlic burn... add spinach, drizzle with olive oil and stir with a wooden spoon until all coated, cover and let simmer on high for about 2 minutes, uncover, stir until all is wilted.  Remove from pan, drizzle butter over it and stir... add salt and pepper to taste.


BAY SCALLOPS:

1.25 lbs of bay scallops
2 TBS butter
drizzle of olive oil

Coat pan with oil and one TBS of butter, heat until hot, add scallops, heat for 1 minute then turn them over for one more minute...

Remove from heat to serve sprinkle with Sea salt.


SOMEN NOODLES:

2 bundles of Somen noodles

Heat  a pot of water enough for two bundles of somen noodles... Boil water, add noodles, and cook for 2 minutes... drain and rinse well. serve.

Broiled Shrimp Over Black Bean-and-Corn Salad

Broiled Shrimp Over Black Bean-and-Corn Salad

I've been making this recipe for years...always good!

from Cooking Light

• YIELD: 6 servings (serving size: 3/4 cup salad and 4 ounces shrimp)

Ingredients

• Marinated shrimp:
• 1/3 cup fresh lime juice
• 1/4 cup thawed orange juice concentrate
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 1 garlic clove, minced
• 2 pounds large shrimp, peeled
• Cooking spray
• Salad:
• 2 cups coarsely chopped tomato
• 1/2 cup sliced green onions
• 1/3 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15.25-ounce) can whole-kernel corn, drained
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
Preheat broiler.
Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.
To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.

grilled salmon

• 1/4 cup dry sherry
• 1/4 cup low sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon ground ginger
• 1 (16 ounce) skinless salmon fillet (1 inch thick)
• cooking spray

Directions:

1. 1
   Combine first 7 ingredients in a shallow dish; stir well. Add fish; cover, and marinate in refrigerator 30 minutes.
2. 2
   Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Remove fish from marinade; reserve marinade.
3. 3
   Place fish on grill rack or in a grill basket coated with cooking spray; grill, uncovered, 5 to 7 minutes on each side or until fish flakes easily when tested with a fork...
   
   

   1. 
      
      4.Transfer fish to a serving platter, and keep warm.
   2. 5
      Place reserved marinade in a small saucepan; bring to a boil. Boil 5 minutes or until marinade becomes thick and syrupy.
   3. 6
      Spoon over fish; serve immediately.

   
   
   Read more: http://www.food.com/recipe/ww-grilled-salmon-with-teriyaki-sauce-4-points-293927#ixzz1VoDgacHg
   
   
   YUM. we loved this... 

Read more: http://www.food.com/recipe/ww-grilled-salmon-with-teriyaki-sauce-4-points-293927#ixzz1VoD6t2U5