I love salmon. I like to try it prepared in different ways. My favorite method, however is plain — salt, pepper, and then placed in the oven.
I saw this mustard sauce recipe and wanted to try it. Salmon with herbs and mustard sauce? Hmm.. How interesting.
I finally prepared my salmon, using this recipe. It was okay. Just okay. It wasn’t bad. But it wasn’t wow. I may try this recipe again, but if I don’t I’ll be okay.
Salmon with Herb Mustard Sauce
adapted from Giada’s Family Dinners
as seen on lattes and leggings
serves 2 to 3
1 pound salmon
kosher salt and freshly ground black pepper
1 garlic clove, minced
1 tablespoon dijon mustard (such as Grey Poupon)
1 tablespoon country dijon mustard (such as Grey Poupon)
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
1 lemon, cut into wedges
Preheat the oven to 350 degree F. Line a baking sheet with parchment paper.
Place the salmon on the baking sheet. Sprinkle with salt and pepper. Bake for 10 minutes. While the salmon is baking, make the herb mustard sauce.
In a small bowl, add the garlic, both mustards, rosemary, thyme, white wine, and olive oil. Stir together until combined and smooth. Set aside.
Remove salmon from the oven, and spoon the mustard sauce over the salmon. Continue baking for another 5 to 7 minutes, until the salmon is cooked to medium. Serve with lemon wedges.
Normally when I buy shrimp, I buy the shelled ones and peel and devein them myself. This time, I felt like treating myself and paid a little extra for shrimps already peeled and deveined. I fear I may have spoiled myself. It was so much easier not to spend time over the kitchen sink peeling the shrimp.
This shrimp recipe had me at ‘cilantro’. I was definitely eager to prepare it. Y’all know how much I love cilantro. Instead of using Serrano chiles that the recipe call for, I used aji criollo (Ecuadorian hot sauce). Nowadays, I normally have a jar of this favored hot sauce in my fridge.
After preparing my shrimp, a few minutes later, I served it over quinoa. More, please!
Cilantro Lime Shrimp
If you are using frozen shrimp, defrost them by placing them in a bowl of ice water or cold water. Adding a little salt to the water will help the shrimp retain their briny flavor.
2 Tbsp high smoke point oil such as grape seed oil, or canola oil
1-2 Serrano chiles, sliced into thin rings
1-2 garlic cloves, sliced thinly
1 pound shrimp, peeled and deveined
1/4 cup chopped cilantro
1-2 Tbsp lime juice
2 Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
3 Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.
Yield: Serves 3-4.
Every time I visit Cynthia’s food blog at Tastes Like Home: My Caribbean Cookbook, I become hungry. I’m tempted to reach through the screen to grab some of that delicious Caribbean-inspired food she prepares. One of the foods I immediately hungered for, at first sight, was her salt fish dish call Buljol. In the month of January, I made Cynthia’s Buljol dish a lot – practically every other day (and will continue to do it). I love how the flavor of this salty cod fish (also known as Bacalhau), is balanced out by the way it’s cooked and then simply mixed with ingredients like tomatoes and sweet peppers.
Cynthia has a cookbook available on Amazon.com. The name of the book is the same as her food blog – Tastes Like Home: My Caribbean Cookbook (by Cynthia Nelson). It’s a wonderful book filled with recipes that she personally put together and beautifully photographed. You can find the recipe for Buljol and other tasty Caribbean foods in her cookbook, which does not disappoint.
Buljol — Salt Cod Fish
Buljol served with rice
I found this Tilapia with Fresh Basil recipe at the appropriately-named blog Simple Recipes. True to its name, the dish was not only simple but the ingredients were inexpensive to buy. Oh! I loved it even more. All I needed to purchase was tilapia, the cheapest fish at the counter (about five bucks) and fresh basil (no more than two bucks). After that, my grocery shopping was done and I actually had some change in my purse. Normally, grocery shopping can be very expensive, especially when there’s a long ingredient list involved.
In this photo, I could have probably chopped or torn my basil leaves into smaller pieces but I was feeling a little lazy at the time. No matter, it still tasted good. I’ve made this wonderful recipe several times and when I didn’t have basil, I used my fave herb, cilantro. Oh Heaven! Loved it!
Another great thing about this recipe: It was fast to prepare. Real fast. Thanks, Simple Recipes! I’m so loving this tilapia recipe.
Tilapia with Fresh Basil
2 fillets of Tilapia
1 teaspoon of paprika
Salt to taste
1 tablespoons of fresh basil chopped
1 tablespoon of olive oil
Coat a oven safe dish with olive oil, gently place the fillet of Tilapia and sprinkle with salt, paprika and top with basil. Place in a oven for approximately 15-20 minutes at 375F. Serve hot.
Oh! When I saw Lululu’s paella the other day, I immediately had a hankering for some. I hadn’t eaten paella in a very long time. Her’s looked so appetizing and the best part of the recipe for me was that the ingredients were simple. I’d made paella a long time ago (a recipe by Tyler Florence), the ingredients were many (chicken, chorizo, saffron, clams, shrimp, lobster tails…) and I’d spent a fortune buying the ingredients. Although, the paella tasted really terrific and the recipe was tasty and definitely worth it, I was happy to see a simple, yet delicious-looking paella recipe.
Over the weekend, I went grocery shopping and bought my ingredients, mainly the shrimp and squid. The recipe called for arborio rice. However, despite going to three stores, I couldn’t find that rice. There was one more store to try but by then, I was too tired. It’s no fun lugging several grocery bags around the city. I had long grain rice at home and planned to use it, even though I wasn’t sure how that would turn out. Thankfully, Rosa’s Yummy Yums encouraged me to use what I had, although there’d be a difference in the recipe.
Feeling a bit tired
lazy tired on the day I prepared this dish, I found that it wasn’t as labor intensive as expected. The only part of the recipe that was a pain in the neck was shelling and de-veining the shrimps. Yikes! Next time, I’ll consider paying a little extra for shrimps already de-veined. De-veining more than five shrimps is NOT fun. It took me FOR-EVAH to de-vein the darned things.
At the last minute, I realized that I didn’t have any white wine. So, I used vermouth. *shrugs*
To my delight, my paella with chorizo and seafood turned out really well. I loved it. My dog loved it, too. We were the only two at home, which was okay. More for us.
Paella with Chorizo and Seafood
Lululu at Home
(serves 6 persons)
2 Tbsp olive oil
2 to 3 pieces Spanish Chorizo hot sausage, sliced
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 cup arborio rice
1/2 cup white wine
1 28-oz can tomato
3 cup warm chicken stock
1 Tbsp dried herbs of your choice
1lb shrimp, deveined
1 squid tube, cleaned and sliced
pinch of salt and freshly ground pepper
1 cup frozen peas
In a large pan, brown sausages with olive oil over medium heat. Remove from pan and set aside.
Keep fat in pan. Sautee onion and garlic for 5 minutes until onion turns pale gold, but not brown.
Add rice and wine, and stir for 2 minutes. Add tomato, and keep stirring occasionally until 1/3 liquid is evaporated. Pour in 2 cups of chicken stock and herbs, cook uncovered until 1/2 liquid is absorbed by the rice. Add the remaining cup of chicken stock, stirring. Cover and simmer gently for about 15 minutes. Add sausage (push them into the rice).
Preheat oven to 400F.
Tuck the shrimps and squid rings into the rice. Sprinkle salt and pepper on seafood with the peas. After placing seafood ingredients in pan, sprinkle them with peas, salt and pepper. Place pan in oven to cook for 5 minutes until shrimps become pink and squid is slightly brown at the edge.
Squeeze fresh lemon juice on top of each portion before serving.