Cedar Plank Salmon

with sesame toasted asparagus

Recipe here

Salmon with Dill Sauce

Recipe here

Garlic Butter Salmon and Veggies

 Recipe here

Scallops with Champagne Risotto

 Recipe here

Butter Lime Salmon

Recipe here 

Mediterranean Salmon in Parchment Paper

 Recipe here

Lemon Garlic Butter Shrimp

• 2 lbs Raw Jumbo shrimp peeled and deveined
• 2 Tbsp Butter melted
• 1 Tbsp Raw Honey
• 4 Garlic Cloves minced
• 2 Limes Juice and Zest
• 2 Zucchini large, diced
• 1 1/2 Cup Cherry Tomatoes
• 1 Cup Corn kernels fresh or frozen
• 1 Tsp Chilli Flakes
• Sea salt and fresh ground pepper to taste
• Lime slices to garnish
• Small bunch of fresh chopped parsley

Instructions

• Preheat the oven to 425°F.
• In a large bowl add shrimp, butter, honey, garlic, lime juice and zest, chili flakes, and parsley. Stir in tomatoes, zucchini, and corn, then gently toss to coat.
• Tear off four 16-inch sheets of aluminum foil and place them over a baking sheet, each one in its own corner.
• Divide the shrimp and veggie mixture and add it to the middle of the foils.
• Seal the foil packets, and bake for 15-20 minutes.
• Remove from oven, let rest for 5 min before opening then enjoy!

Lemon Butter Salmon

Ingredients

• 4 (6 oz) skinless salmon fillets (about 1-inch thick)
• Salt and freshly ground black pepper
• 2 tsp olive oil
• 2 garlic cloves , minced
• 1/4 cup low-sodium chicken broth
• 2 Tbsp fresh lemon juice
• 3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
• 1/2 tsp honey
• 2 Tbsp minced fresh parsley
• Lemon slices for garnish (optional)

Instructions

1. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. 
2. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. 
3. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. 
4. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
5. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. 
6. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. 
7. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
8. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
9. Recipe source: Cooking Classy

Salmon with Veggies

really really good and so easy

Citrus Skillet Shrimp

Maple Mustard Glazed Salmon

INGREDIENTS

• 1½ lb salmon fillet cut into 6 equal pieces
• ¼ cup butter, melted
• ¼ cup maple syrup
• 2 tbsp grainy mustard, I used Dijon Wholegrain Mustard
• 2 tbsp soy sauce
• pepper to taste

INSTRUCTIONS

1. Preheat oven to 425 F degrees.
2. Arrange the salmon pieces in a 9x13 inch baking dish.
3. In a small bowl, whisk together the butter, maple syrup, mustard and soy sauce. Pour over salmon. Add some freshly ground pepper, if preferred.
4. Bake for about 15 to 20 minutes or until salmon flakes with a fork.

Balsamic Glazed Salmon

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Ingredients

Balsamic Rosemary Glaze
• 1/2 cup balsamic vinegar
• 1/4 cup white wine
• 2 Tbsp honey
• 1 Tbsp dijon mustard (I like Emeril's)
• 1 Tbsp chopped fresh rosemary, divided
• 1 cloves garlic, finely minced
Salmon
• 4 (6 oz) salmon fillets
• Salt and freshly ground black pepper
• 2 tsp canola oil, divided

Directions

• Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 - 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
• Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 - 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 - 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don't rest it in a hot oven, you don't want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.
• Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 Tbsp of rosemary.
• Recipe Source: Cooking Classy

Teriyaki Salmon with Sriracha Cream Sauce

Pinterest

INGREDIENTS

• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 2 salmon filets
FOR THE SRIRACHA CREAM SAUCE
• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk

INSTRUCTIONS

• To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
• In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
• In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
• In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
• Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
• Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
• Serve salmon immediately with Sriracha cream sauce.

NOTES

Adapted from The Boogie Blog

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

Tomato Onion Salmon

Pinterest

nonstick cooking spray
1/2 cup dry white wine
1 lb boneless skinless salmon fillet
1 teaspoon dried oregano, lightly crushed to release oils
2 cloves garlic, minced
salt & freshly ground black pepper
1 lemon, juice of, divided
2 tablespoons extra virgin olive oil, divided
1 tomato, thinly sliced
1/2 medium onion, thinly sliced
2 tablespoons chopped fresh parsley leaves
1/4 cup dry breadcrumbs

Directions:

Spray a shallow baking pan with nonstick coating.

Add wine.

Place fish in pan, and sprinkle with oregano, garlic, salt, and pepper.

Sprinkle with juice of 1/2 lemon and 1 Tbsp olive oil.

Top evenly with tomato and onion slices and chopped parsley.

Drizzle with remaining lemon juice.

Mix breadcrumbs with remaining 1 Tbsp olive oil, and sprinkle over veggie topped salmon fillets.

Bake in a 450 degree F oven for about 8-10 minutes or until fish flakes easily.

Honey Dijon Garlic Salmon

Pinterest

Ingredients:

• 2 10-12 ounce fresh Copper River salmon (cleaned, pin-bones removed)
• 3-4 cloves of garlic, minced
• 2-3 tbsp. parsley, finely chopped
• 3 tbsp. honey Dijon mustard (this is the one I used)
• Juice of half a lemon
• A pinch of salt
• ⅛ cup of olive oil

Instructions:

1. Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon pieces on top of the foil and set aside.
2. In a medium bowl, whisk together garlic, parsley, honey Dijon, lemon juice, salt, and olive oil. Whisk well until well-combined then using a pastry brush, brush on the sauce onto the salmon pieces.
3. Bake uncovered for 15-20 minutes (or depending on how thick your slices of salmon are, you may need to reduce the time by 2-3 minutes or increase it by 2-3 minutes – just keep an eye on it!)
4. Serve with your favorite sides (we served it with a side of Israeli couscous).

Maple Soy Salmon

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1/4c maple syrup or honey
1/4c soy sauce
big tablespoon of minced garlic

marinate salmon in that mixture and then bake at 350 for 15 minutes

Honey Salmon in Foil

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http://damndelicious.net/2014/02/07/honey-salmon-foil/

INGREDIENTS

• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds salmon

INSTRUCTIONS

• Preheat oven to 375 degrees F. Line a baking sheet with foil.
• In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
• Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
• Place into oven and bake until cooked through, about 13-15 minutes.
• Serve immediately.