Kristen's Recipes

 

1/4 C. olive oil

1 T. coarsely chopped fresh rosemary

1 tsp. salt

1 tsp. freshly ground black pepper

1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks

4 C. 1 1/2-in. cubes crusty bread, such as ciabatta

3 ounces pancetta, sliced paper-thin

 

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes. Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer*, weaving pancetta between them. Repeat 3 times. Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes. *You will need 4 metal skewers, each 10 in. long, for the kebabs.

 

Breadcrumbs:

1 ounce day-old Italian or French bread, torn into large pieces

1 T. extravirgin olive oil

1 1/2 tsp. minced garlic

1 T. minced fresh parsley

1/4 tsp. freshly ground black pepper

 

Pasta:

1 pound uncooked spaghetti

1 T. extravirgin olive oil

1 1/2 tsp. minced garlic

1/2 tsp. salt

1/2 to 3/4 tsp. crushed red pepper

1/4 tsp. freshly ground black pepper

3 canned anchovy fillets, minced

1/2 C. fat-free, less-sodium chicken broth

1/2 C. (2 ounces) grated fresh Parmesan cheese

 

Preheat oven to 450°. To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted. Heat 1 T. oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 tsp. garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 tsp. black pepper. To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain. Heat 1 T. oil in pan over medium heat. Combine 1 1/2 tsp. garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.

 

1 T. olive oil

1 C. thinly sliced carrot

2 garlic cloves, minced

1/2 tsp. salt, divided

1 (10-ounce) package fresh baby spinach

1/3 C. sliced green onions

1/4 C. mirin (sweet rice wine)

1 tsp. grated lime rind

3 T. fresh lime juice

1 tsp. grated peeled fresh ginger

4 (6-ounce) orange roughy fillets

1/4 tsp. freshly ground black pepper

4 lime wedges

 

Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 2 minutes or until tender. Add garlic; sauté 15 seconds. Add 1/4 tsp. salt and spinach; sauté 2 minutes or until spinach wilts. Combine 1/4 tsp. salt, green onions, and next 4 ingredients (through grated ginger). Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 C. spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. Fold foil over fillets; tightly seal edges. Place foil packets in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

 

1 loaf semolina or chewy bread, torn into large pieces

1/2 C. extra-virgin olive oil, divided

2 tsp. anchovy paste

2 pounds large shrimp, peeled and deviened

6 cloves garlic, grated or chopped

1 tsp. crushed red pepper flakes

Salt and freshly ground black pepper

3 T. capers

1/2 C. dry white wine, eyeball it

1 C. seafood stock, clam juice or chicken stock

1 lemon, juiced

2 T. cold butter

A generous handful fresh flat-leaf parsley, chopped

1/4 C. store-bought olive tapenade

1/4 C. store-bought pesto

6 plum tomatoes, sliced

1 small red onion, thinly sliced

 

Preheat oven to 375 degrees F. Arrange bread on a baking sheet and toast until crusty all over, 10 minutes. Heat about 1/4 C. extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute. Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices. Place a bowl out to collect tails. Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions. Serve with shrimp bread bowls.

2  teaspoons  fennel seeds

1  teaspoon  coarse sea salt or kosher salt

1/2  teaspoon  freshly ground black pepper

8  skinless wild Alaska salmon fillets (each 5 oz. and 1 in. thick)

2  tablespoons  canola oil

 

In a small, unoiled frying pan over medium heat, toast fennel seeds, stirring occasionally, until fragrant and a shade darker, 3 to 5 minutes. Put fennel seeds, salt, and pepper in a clean coffee or spice grinder and grind until coarsely ground. Rinse salmon fillets and pat dry. Dust each fillet generously with spice mix, then rub it in gently. Pour oil onto a platter and lightly coat fillets. Preheat charcoal or gas grill to medium (you can hold your hand 1 to 2 in. above the grill only 4 to 5 seconds). Cook salmon, skinned (outer) sides up, 3 minutes (close lid on gas grill). Turn salmon over and cook 3 minutes, or until moist and only slightly pink in center (cut to check). Let salmon rest 3 to 5 minutes.

 

Yield: 8 servings

Calories 255

Fat: 14g

Fiber: 0g

 

1½ pounds firm white fish, such as mahi-mahi or halibut, cut into 1½-inch pieces

Salt and pepper

2 tsp. (â…” palmful), ground chipotle powder

2 tsp. (â…” palmful), ground coriander

1 bottle Mexican beer (1½ cups), such as Dos Equis or I used whatever we had in the fridge.

1 C. flour

3 T. sesame seeds

2 T. hot sauce (eyeball it)

1 tsp. sugar

½ tsp. baking powder

Vegetable oil or other light oil, for frying, plus 2 T., divided

1 small head of Savoy cabbage, quartered, cored and shredded

1 red onion, thinly sliced

1 lime

2 Hass avocados

1 clove garlic, grated with a Microplane or pasted by mashing with salt

½ C. sour cream or heavy cream

12 soft 6-inch flour tortillas, wrapped in a slightly damp towel in a warm oven or microwaved until heated through

 

Pat the fish dry and season with salt and pepper, chipotle powder and coriander. In a mixing bowl, mix batter of beer, flour, sesame seeds, hot sauce, sugar, about 1 tsp. salt and baking powder. Pour about 1 inch of oil into a large, deep skillet and heat it over medium to medium-high heat. Pour and heat about 2 T. of oil in a second nonstick skillet over high heat. Pass fish cubes through the batter, using forks to help you coat the fish, then remove excess batter and drop into frying oil. Add the cabbage and onion to the other skillet and sear the cabbage, wilting it down. Season with salt and toss and sear, 3-4 minutes. Fry the fish until deeply golden. Transfer to a paper towel-lined plate to drain. Douse the cabbage with the juice of one lime. Turn off the heat. Add the avocado, garlic and sour cream or cream to a food processor. If you grate the garlic, add some salt, to taste. If you paste the garlic, the salt is already in your mash. Process the avocado cream into a thick sauce. Divide the fish among four plates and pass the cabbage and sauce at the table. Use three warm tortillas per serving for wrapping.

 

8 bacon slices; center cut

2 to 2 ½ pds Tilapia (4 lg fillets and cut across into 8 equal pieces)

Salt and Pepper

1 C. flour

1 C. cornmeal

1tsp chili powder

2 tsp group coriander

2 tsp dried dill

5 tsp EVOO (extra virgin olive oil)

Romaine Lettuce (I substituted with Kale–finely chopped)

2 Plum Tomatoes (halved lengthwise then thinly sliced into half-moons)

Juice of 1 lemon

 

Preheat over to 375. Cook bacon until crisp for 20 -25min. Cut the bacon strips in half so that you have 16 halves. Season the fish on both sides with salt and pepper. Combine the flour, cornmeal, chili powder, coriander, and dill in shallow dish. Coat the fish with the cornmeal mixture, pressing gently to adhere. Heat 3 T. EVOO, 3x around the pan, in a large non stick skillet over medium to medium high heat. Add the fish and cook until deeply golden on both sides, 8-10 minutes total. Remove and set aside. Toss the Kale and tomatoes with the lemon juice in skillet (may need 2 T. more of EVOO) and salt and pepper. Cook for about 2 minutes…do not overcook. Kale should be soft but not wilted. Layer each serving in a stack like this: a tilapia fillet, 2 crossed half-strips of bacon, a pile of salad, a second pile of tilapia fillet, another bacon criss-cross, and a final mound of salad.

 

6 T. extra-virgin olive oil (EVOO)

1 large onion, chopped

Salt and pepper

1 T. chopped fresh thyme

2 tsp. Dijon mustard

Four 6- to 8-ounce cod fillets

4 slices prosciutto

1 pound asparagus, trimmed and cut on an angle into bite-size pieces

1 plum tomato, seeded and chopped

Lemon wedges, for serving

 

In a large skillet, heat 3 T. EVOO, 3 turns of the pan, over medium to medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until browned, 15 to 20 minutes. Stir in the thyme and mustard, then scrape into a bowl and set aside. Wipe out the skillet; set aside. Pat the cod dry and season with pepper. Wrap each piece of fish in a slice of prosciutto. In a large nonstick skillet, heat half the remaining EVOO over medium-high heat until rippling. Add half the fish fillets and cook, turning once, until the prosciutto is crisp and the fish is firm, 3 to 4 minutes on each side. Cover with foil to keep warm. Repeat with the remaining oil and fish. Pour water, 1 inch deep, into the onion skillet and bring to a boil. Add salt and the asparagus and cook for 3 minutes; drain. Toss with the reserved onion mixture to coat. Divide among 4 plates and top with the tomato. Serve the cod and lemon wedges alongside the salad.

 

5 T. extra-virgin olive oil, divided

1 large shallot, finely chopped

12 button mushrooms, thinly sliced

8 T. butter, divided

1 T. all-purpose flour

1/2 C. dry white wine

1/2 C. chicken stock

1 C. cream

Freshly grated nutmeg, to taste

Salt and freshly ground black pepper

1 or 2 dashes hot sauce

8 slices prosciutto

1 clove garlic, grated

2 fresh thyme sprigs, leaves chopped

3 to 4 fresh basil leaves, chopped

1 baguette, split and halved

20 large sea scallops, trimmed of any connective tissue and patted dry

1 C. plain bread crumbs

Handful parsley leaves, chopped

1 clove garlic, cracked from skin

1 pound triple washed spinach, stems removed

 

Place oven rack at center of oven and preheat broiler. Heat 2 T. extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 T. butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low. While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools. In a small bowl, combine the remaining 6 T. butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F. Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 T. extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly. While scallops cook, heat remaining 2 T. extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper. Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

 

3 T. extra virgin olive oil (EVOO), plus more for drizzling

2 carrots, finely chopped

2 ribs celery, finely chopped

3 shallots, thinly sliced

6 white mushrooms, chopped

2 pounds large shrimp, peeled and deveined

Salt and freshly ground pepper

1/2 C. dry white wine

One 15-ounce can tomato sauce (15-ounce)

5 to 6 sprigs fresh tarragon, leaves chopped

1 loaf peasant bread, thickly sliced

2 cloves garlic—smashed, peeled and halved

 

Pre-heat the broiler. In a large, deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the carrots, celery, shallots and mushrooms and cook until tender, 7-8 minutes. Add the shrimp and cook, stirring a few times, until pink and almost firm, about 4 minutes; season with salt and pepper. Stir in the white wine, tomato sauce and tarragon and heat through for 1-2 minutes; remove from the heat. Toast the bread slices under the broiler, rub with the garlic and drizzle with EVOO. Serve the shrimp and sauce in shallow bowls with hunks of the bread for mopping.

 

1 C. fresh basil leaf

1/2 C. fresh flat-leaf parsley

1 C. arugula leaf, packed

12-15 fresh chives, coarsely chopped

1/2 C. chicken stock

1 lemon, juice and zest of

6 T. extra-virgin olive oil, divided

1 1/2 lbs medium shrimp, shelled and deveined

4 large garlic cloves, grated

1/2 tsp. crushed red pepper flakes

salt and pepper

1 lb fresh linguine

1/2 C. dry white wine

2 T. butter

 

Place a large pot of water over high heat to cook the pasta until al dente. While pasta is cooking, place the basil, parsley, arugula, chives, chicken stock, lemon zest and 2 T. olive oil in a food processor or blender, pulse to grind into a rough paste. Reserve. Place a large skillet over medium-high heat with 4 T. of oil. Add the shrimp and spread them out in an even layer. While the shrimp are cooking, add garlic to the skillet along with the crushed red pepper flakes. Toss to combine, season with some salt and pepper and continue to cook the shrimp for about 4 minutes. Add the white wine to the skillet, cook for 1 minute, then add the reserved ground herb mixture, cold butter and all juice from the lemon to the shrimp skillet. Before draining the pasta remove about a half a C. cooking water and add to the shrimp skillet. Add the drained pasta and toss to combine with the shrimp and the sauce, stirring until the butter has melted. Serve immediately.

 

1/2 C. lightly packed chopped fresh dill weed

1/3 C. Light Olive Oil

1/4 C. Chopped Walnuts

1/4 C. fresh lime juice

1 clove garlic

1 T. Dijon mustard

2/3 C. shredded parmesan cheese

Salt and pepper, if desired

3/4 pound salmon fillet, thawed if frozen and patted dry

1 package (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Dill weed sprigs

 

Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 C. of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.) Spoon 1 level tsp. dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart. Bake 20 to 25 minutes or until golden brown. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.

 

Salt

2 bunches broccoli rabe, trimmed and coarsely chopped

1/4 C. extra-virgin olive oil, eyeball it

4 cloves garlic, grated or finely chopped

1/2 tsp. crushed red pepper flakes

1 pound rigatoni with lines, cooked to al dente

1 1/2 C. ricotta cheese

1/2 C. grated Parmigiano-Reggiano, plus some to pass at table

1/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix)

Black pepper

 

Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally. Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 C. extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more. While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 C. starchy liquid. Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.

 

1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked

1 C. evaporated milk, divided

1-1/2 C. cornflake crumbs, divided

1/4 C. dill pickle relish

1/4 C. finely chopped celery

2 T. finely chopped onion

Oil for deep-fat frying

 

2/3 C. evaporated milk

1/4 C. mayonnaise

2 T. dill pickle relish

1 T. finely chopped onion

 

In a large bowl, combine the salmon, 1/2 C. milk, 1/2 C. crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm. In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes. Yield: 4-6 servings.

 

1 carrot, peeled, quartered

1 shallot, quartered

1 (2-inch) piece ginger root, thinly sliced

1 clove garlic, halved

1 C. fat-free, reduced-sodium chicken broth

1/4 C. dry white wine

1 T. vegetable oil

1 pound sea scallops

1/8 tsp. salt

 Freshly ground pepper

 Chopped chives

 

Combine carrot, shallot, ginger, garlic, broth and wine in a medium saucepan. Cook, uncovered, over medium heat 12 minutes, or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid. Pat scallops dry with paper towel. Heat oil in non-stick skillet that has been sprayed with non-stick cooking spray over medium-high heat. Place scallops in single layer in skillet; cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper to taste. Cook 2 minutes or until second side is lightly golden; reduce heat to low. Pour reserved liquid over scallops. Simmer 1 minute, or until scallops are done, stirring up any browned particles into sauce and spooning sauce over scallops. Arrange scallops in deep platter; spoon sauce over. Sprinkle with chives.

 

1 C. uncooked rice

1/2 C. flaked coconut

2T. vegetable oil

1pound medium shrimp, peeled

1 C. red or green bell pepper strips

1-1/2tsp. bottled minced garlic

1tsp. curry powder

2/3 C. milk

2tsp. cornstarch

1 C. frozen peas

 

Cook rice according to package directions. While rice is cooking, toast coconut in large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly; remove from pan. Crumble into smaller pieces when cool. Add oil to same skillet. Add shrimp, bell pepper, garlic and curry powder; cook and stir over medium-high heat 3 minutes or until shrimp begin to turn opaque. Combine milk and cornstarch in small bowl until smooth; stir into skillet. Add peas. Cook and stir 1 to 2 minutes or until thickened. Serve over rice; top with toasted coconut.

1 tablespoon oil

1 pound shrimp (peeled and deveined)

1 tablespoon garlic (grated)

1 tablespoon ginger (grated)

1 orange (juice and zest)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 tablespoon chili sauce (or to taste)

1 handful cilantro (chopped)

 

Heat the oil in a pan. Add the shrimp and sauté until cooked, about 2-3 minutes per side and set aside. Add the garlic and ginger and sauté until fragrant, about a minute. Add the orange juice, orange zest, soy sauce, rice wine, honey and chili sauce, deglaze the pan and simmer to reduce to a sauce like consistency.  Remove from heat and mix in the shrimp and cilantro.

 

2 cups fresh spinach leaves

1/2 cup basil leaves

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/4 teaspoon salt

3 garlic cloves, peeled

Cooking spray

2 (6-ounce) salmon fillets, skinned

2/3 cup hot cooked brown rice

 

Preheat oven to 400°. Place the first 6 ingredients in a food processor or blender, and process until smooth. Spoon 3 tablespoons pesto into bottom of an 8-inch square baking dish coated with cooking spray. Top with the salmon fillets, and spread with the remaining pesto. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with rice.

2 lbs. sweet potatoes (4 medium)

1 T. cooking oil

2 T. toasted sesame oil

1/3 C. bottled teriyaki sauce

2 cloves garlic, minced

2 T. peach or apricot preserves

2 T. orange juice

2 t. fresh grated ginger

1 t. Dijon mustard

1/4 t. pepper

1/4 c. sliced green onion

1 T. toasted sesame seeds

 

Thaw fish. Rinse & pat dry with paper towels. Preheat oven to 425. Peel sweet potatoes. Cut into 1 &1/2 inch chunks. In a large bowl combine with cooking oil and 1 T. sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place in a large roasting pan. Roast, uncovered, for 15 minutes. Meanwhile in a saucepan, stir together the remaining sesame oil, teriyaki sauce, garlic, preserves, o.j., ginger, mustard, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 C. sauce. Push sweet potatoes to the edge of the roasting pan; place salmon fillets in center. Spoon remaining sauce over salmon and potatoes. Roast uncovered for 20-25 minutes or until fish flakes easily. Drizzle with remaining sauce and sprinkle with sesame seeds and green onion. Let rest for 5 minutes before serving. Delicious!!

.

 

12 ounce-weight shrimp, fresh or frozen peeled and deveined

8 ounce-weight pasta, linguine, enrich, dry, all brands

1 cooking spray, 1/3 sec spray

1 jalapeno chile pepper seeded and finely chopped

2 garlic cloves minced

2 C. cherry tomatoes halved (or chopped tomatoes)

1/2 tsp salt, table

1/4 tsp spice, pepper, black, ground

2 T.p cheese, parmesan, fresh, shredded

 

Thaw shrimp, if frozen. Rinse and pat dry with paper towels. Meanwhile, cook linguine according to package directions. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add chile peppers and garlic to pan; cook and stir for 1 minute. Add shrimp; cook and stir about 3 minutes more or until shrimp are opaque. Stir in tomatoes, salt and black pepper; heat through. Drain linguine, toss with shrimp mixture. Sprinkle with Parmesan cheese.

 

8 oz. farfalle

3 oz. smoked salmon, roughly chopped

About 2 oz. cream cheese (3 – 4 T.p) cream cheese, roughly cubed

4 artichoke hearts, chopped into bite size pieces

Handful of bite size broccoli pieces (optional)

1 T. lemon juice

2 T. fresh dill

Salt and pepper

 

Cook your pasta in some boiling salted water until it is al dente. While the pasta is cooking, cook your broccoli Рsteam, microwave, or saut̩. After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon. Season to taste with salt and pepper.

 

6 ounce Angel hair pasta (to reduce carbs, use Due Amici Pasta LITE pasta)

1/2 C. whipping cream

1/2 C. milk (better if you use whole milk)

1/4 C. chopped fresh dill

1/4 C. chopped green onions

1 T. grated lemon peel

4 ounce Smoked Salmon

Salt and Pepper; Freshly-grated Parmesan to top

 

Boil pasta in large pot of salted water until “al dente” (tender, yet still firm). Drain and return to pot. In a small, heavy saucepan, combine whipping cream, milk, dill, onions, and lemon peel. Bring to a boil over medium-high heat. Add sauce to pasta; toss well to coat evenly. Add salmon and toss to mix in. Season with salt and pepper. Top with freshly grated parmesan and serve with warm, crusted bread.

 

2 pounds salmon fillets

1/2 C. sour cream

1/8 tsp. white pepper

1/8 tsp. dried dill weed

 

1/3 C. Chardonnay wine

1 shallot, finely chopped

1 C. half-and-half cream

1/4 C. all-purpose flour

1 T. Dijon mustard

 

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill. Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork. In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 T.. In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened. Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

 

Couscous:

1 tsp. extravirgin olive oil

2 T. thinly sliced peeled shallots (about 1 large)

8 ounces small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 C.)

1 C. uncooked Israeli couscous

2 C. water

1/4 tsp. salt

1 C. raw spinach leaves, trimmed

 

Sauce:

1/2 C. fresh orange juice

2 T. brown sugar

3 T. low-sodium soy sauce

2 T. sake (rice wine)

1 T. fresh lime juice

1/2 tsp. cornstarch

1/8 tsp. crushed red pepper

 

Remaining ingredients:

4 (6-ounce) salmon fillets with skin (about 1 inch thick)

Cooking spray

Lime wedges (optional)

 

Preheat grill. To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm. To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute. To prepare fish, brush cut sides of fillets with 1/4 C. sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 C. sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired. Wild Alaskan salmon is in season this time of year, and you can find it in supermarkets and fish markets across the country. Its rich flavor is worth paying a bit more. The ponzu sauce may be made up to a day ahead and refrigerated. Golden beets add sweetness and beautiful color, but don’t stain like red beets. Israeli couscous has lovely pearl-like grains that are much larger than regular couscous. Use regular couscous if you can’t find Israeli.

3 C. snow pea pods, trimmed

4 4- to 5-ounce skinless fresh tilapia fillets, or other whitefish

Sea salt and freshly ground pepper

1 tsp. all-purpose flour

1 T. olive oil

2 T. butter

1/4 C. coarsely chopped almonds

1 T. snipped fresh parsley

 

Bring lightly salted water to boiling in a large saucepan. Add pea pods. Cook for 2 minutes. Drain and set aside. Meanwhile, season fish with salt and pepper on one side; sprinkle with flour. Heat a large skillet over medium-high heat. When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil. Return pan to heat and add fish (if necessary, cook fish half at a time). Cook fish for 4 to 5 minute sour until it is easy to remove with spatula. Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Arrange peas on a serving platter; arrange fish on top of peas. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets. Sprinkle with parsley. Makes 4 main-dish servings.