Salmon Packets with Tomato Basil Relish

Ive been trying to spicy up my salmon recipes lately trying to get my omega and protein in plain salmon gets boring after a while i'm one of those people that had to switch up my food a lot so i dont get bored of it. i found this recipe in Eat What You Love from Marlene Koch i love it and its super easy! 

Calories 350,Carbs 6,Sugar 6,Fat 15,Protein 35,Fiber 2,Sodium 100, WW points 8

2 large Roma tomatoes, seeded and diced
1 tablespoon sweet vermouth or white wine (can omit if desired)
2 tablespoons fresh julienned basil
1 medium shallot, finely chopped
2 teaspoons minced garlic
2 teaspoons extra-virgin olive oil
1 teaspoon lemon juice
Dash red pepper flakes
Salt and pepper to taste
8 to 10 spinach leaves
2 (5-ounce) skinned salmon fillets

1.  Preheat the oven to 375°F.

2. In a small bowl, mix together the tomatoes, vermouth, basil, shallot, garlic, olive oil, lemon juice, and red pepper and set aside. Take 2 large pieces of foil and spray with cooking spray. Divide the spinach between the two sheets of foil.

3. Place fillets on top of the spinach. Top each fillet with the tomato mixture. Bring up the sides of the foil, fold over, and seal to create a “packet.” Place sealed packets onto a baking sheet and bake for 20 minutes.

BLT Crab Cakes

wow this month is flying by its already time sorry for the lack of recipes these past few weeks I'm getting very anxious about my husband coming home from deployment i have ants in my pants lol! I found this recipe from Coastal Living magazine they have great recipes i love trying them out all the time.

¼ c red bell pepper, finely diced
1 celery stalk, finely diced
12 oz. lump crabmeat
¼ tsp Old Bay seasoning
2 dashes Tabasco sauce
¼ c dry bread crumbs
Salt and pepper to taste
2 Tbs olive oil

4 hamburger rolls
Tomato slices
Lettuce leaves
8 slices cooked bacon ( i used turkey bacon)
Old Bay mayo 

In a large bowl, combine the red pepper, celery, thyme, parsley, crabmeat, lemon zest, Old Bay seasoning, and tabasco. Break up lumps of crabmeat as you stir. Add bread crumbs a little at a time, and stir to combine. You may not need entire amount. Divide mixture into quarters, and form into patties.
Heat olive oil in a sauté pan over medium-high heat. Place crab cakes in the pan and browned, about 3-4 minutes per side. Remove from the pan.

• Place bottom of 1 bun on a plate; spread with 2 teaspoons old bay mayonnaise, and top with 1 lettuce leaf, 2 cooked bacon slices, 1 Classic Crab Cake, 2 tomato slices, and top of toasted bun. Makes 1 serving.

Old Bay Mayo

¼ c mayonnaise
1 tsp Old Bay seasoning
2 dashes Worcestershire sauce
¼ tsp salt
Black pepper

Combine all ingredients in a small bowl and mix well.

Creamy Seafood Linguine

Happy November everyone its been a few days since i posted a recipe I'm just hoping this month goes by fast deployment is coming to a end finally! I made this dish tonight and as i was making it i thought it was going to a total flop the sauce didn't come out the colour i was hoping but i sat down and took a bite its amazing i haven't had scallops in forever i actually found some in the frozen food aisle, Being from FL I'm used to fresh seafood but that will have to do for now. This dish is meant to be low calorie since all of those creamy seafood dishes are crazy high in calories.

Calories 129,Carbs 17,Protein 12,Sugar 2,Fiber 1,Fat 1, WW points 2, WW points Plus 3

6 oz linguine

1/2 cup chicken broth

1/2 cup half and half 

1 tablespoon cornstarch

2 teaspoons olive oil

3/4 cup chopped onion

3 garlic cloves,minced

1/2 teaspoon basil

1 can chopped clams with juice 

Raw bay scallops

Raw shrimp

green onions 

Cook the pasta according to the package set aside.

Combine the chicken broth,half and half, and cornstarch set aside.

In a large pan,heat the oil over medium heat. add the onion and cook for 2 mins. Add garlic and basil and cook for 3 more mins. stir in clams,scallops and shrimp.

Add the broth mixture and bring to a low boil. Reduce heat and simmer for 5 mins or until sauce is thick. 

serve the seafood mixture on top of the pasta and garnish with green onions.

Asparagus Shrimp Salad

Happy September everyone, we are getting closer to the end of deployment my husband turns 26 this month and we have our 6 year anniversary on the 15th i'm not sure what i'm going to get him yet. I had this dish for dinner tonight i wanted something light,this takes about 20 mins so its good for a fast weekday dinner or lunch. 

per serving (1 1/2 cups); 225 calories,fat 9,fiber 2,sodium 586,protein 29

1 pound of asparagus, trimmed 

2 Tablespoons of lemon juice

1 Tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound of medium shrimp, (cooked)

1 cup tomatoes sliced

1/2 red onion, thinly sliced

2 hard boiled eggs, sliced

Fill a large skillet with 1 inch of water and bring to a boil over high heat. Add the asparagus and cook,covered,until crisp, about 5 mins; drain and rinse under cool water.

Then, whisk together the lemon juice,oil,salt, and pepper in a bowl; set aside.

Transfer the asparagus to a large bowl. add the shrimp,tomatoes and onions. Drizzle with the dressing and toss. top with the hard boiled eggs. 

Salmon Quesadillas

Yup another quesadilla i checked today i actually don't have many quesadilla recipes on here at all. since i found out about la factory tortilla i love using them! i also buy the 100 calorie ones so this quesadilla is 380 calories. i never had a salmon quesadilla before and this was amazing i adapted the recipe from Sandra lee with just salmon avocado,tomatoes and cheese very simple! 

serving size- 1 quesadilla. calories-380 carbs-17.5  fat- 14.5 protein-14.5 fiber-15

1 salmon fillet, shredded (i used half of my fillet depends on how big the fillet is)
mixed cheese, mozzarella and cheddar
1/2 a avocado
1/2 a tomato
juice from half a lemon
1 tortilla
salt and pepper to taste
oil olive spray
salsa and sour cream (optional)

First make the guacamole, so in a small bowl, mash the avocado. Chop the tomatoes in small pieces and add the tomatoes to the avocado bowl. 

Add the lemon juice, salt and pepper and mix well. Set aside.Shred the smoked salmon using a fork. Shred the cheese. spray tortilla with olive oil spray on both sides.

When skillet gets hot add tortilla. Over the tortilla add cheese,salmon, guacamole, and another layer of cheese. 

fold tortilla over and gently flatten with spatula and flip the quesadilla over let it brown slightly. Cook for another min until the cheese melts.

Serve warm with sour cream and salsa on the side.

Sookie Stackhouse's Salmon Croquettes

As most of you know from my Fb page i love true blood and tomorrow night is the premiere of season 4 on HBO! there will be a lot of premiere parties tomorrow night for sure. i thought this would be fun to make the night before Sookie buys salmon at the store for this there are so many recipes i can make from the books which is awesome! Tomorrow look out for another true blood recipe! i was really worried this wasn't going to come out how i wanted it to but it was prefect! i had a problem when getting the skin off of my salmon fillet i ended up tearing it off with a paring knife. be careful if you do that bc i could of easily cut myself which i was surprised i haven't done that yet since I'm really clumsy. 

oh you don't have a make the sauce that is in the recipe if you don't want. i just put sriracha on top of them it was amazing!

• 1/4 cup light or reduced fat mayonnaise , divided
• 4 teaspoons fresh lemon juice, divided
• 2 1/2 teaspoons Dijon mustard, divided
• 1/4 cup finely chopped green onions
• 2 tablespoons minced red bell pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 (6-ounce) packages skinless, boneless pink salmon
• 1 large egg, lightly beaten
• 1 cup panko 
• 1 tablespoon canola oil or canola oil spray.
• 1 tablespoon chopped fresh parsley
• 1 teaspoon finely chopped capers
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt

• 1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
• 2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
• 3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Bang Bang Shrimp

I'm sure pretty much everyone has heard of bonefish grill. i havent eaten there in a while but i've had this there i loved it! i've been having this insane craving for hot sauce i have about 5 different bottles of hot sauce in our fridge i love it! 

• 5 tbsp mayonnaise (i use reduced fat olive oil mayo)
• 3 tbsp Sweet Chili Sauce
• 1 tsp Sriracha (to taste)

Shrimp:

• 1 lb large shrimp, shelled and deveined 
• 2 tsp cornstarch
• 1 tsp canola oil
• 3 cups shredded iceberg lettuce
• 4 tbsp scallions, chopped

In a medium bowl, 

combine

 mayonnaise, Thai sweet chili sauce and Sriracha. 

Set aside

.

Coat shrimp with cornstarch, mixing well with spoon.

Heat

 a large skillet on high heat, when hot 

add

 oil. When oil is hot 

add

 the shrimp to hot pan and 

cook

 tossing a few times until cooked through, about 3 minutes. 

Remove

 from pan and 

combine

 with the sauce coating well.

Place

 shrimp on lettuce and

 top

 with scallions.

Panko-Crusted Salmon

i just realized ive done fish and smoothies the past few posts! you do not want to pass this one up so amazing it sounds simple its not just panko and thats it. you spoon djion mustard and honey on the salmon to make the panko stick nom nom! 

• 4 teaspoons olive oil
• 4 pieces thickly cut, boneless salmon (each 6 oz)
• Salt and pepper to taste
• 2 Tbsp djion mustard (i added a little honey)
• 2 teaspoons chopped fresh thyme
• 2/3 cup panko bread crumbs
• 2 Tbsp chopped Italian parsley
• 
  

1 Preheat the oven to 400°F. Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, and parsley Add salt and pepper.

3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

4 Roast the salmon for 10-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Lemon Pepper Cod

I didn't have this dinner planned. i did have a cod cakes planned but i didn't have half of the stuff i needed in the recipe so i just made this simple recipe. I've done a orange roughy recipe like this too.

1 cup fresh or dried bread crumbs
1/4 cup parsley, chopped
1 teaspoon lemon pepper, ground
1/2 teaspoon salt
24 ounces firm white fish fillets, fresh or frozen, thawed
2 tablespoons butter, melted
2 lemons, juiced

Preheat oven to 450°F.

In a bowl, combine bread crumbs, parsley, pepper and salt. Set aside.

Dip fish into melted butter and coat both sides with crumb mixture. Place on a baking sheet and bake until cooked through yet flaky to the fork, about 10 minutes. Sprinkle with lemon juice and serve. easy as that!

Jalapeño Shrimp Pasta

i found this yummy healthy seafood dish on sisters café i love their blog they have tons of yummy recipes! this isnt a saucy pasta dish which i love! 

12 oz frozen, uncooked shrimp in shells
6 – 8 oz dried pasta (i used smart taste)
2 Tb olive oil
1 or 2 fresh jalapeño chili peppers, finely chopped
2 garlic cloves, minced
½ tsp salt
¼ tsp pepper
2 c. chopped ripe tomatoes
½ c. finely shredded parmesan cheese

Thaw shrimp, if frozen, according to package directions. Peel and devein shrimp.  Cook pasta. In large skillet heat oil over medium-high heat. Add jalapeños, garlic, salt, and pepper; cook and stir one minute. Add shrimp; cook about 3 minutes more or until shrimp turns opaque. Stir in tomatoes; heat through. (Add a little more salt to taste.) Drain linguine; toss with shrimp mixture. Top with Parmesan cheese.
Variation: Add 3 Tb chopped fresh basil instead of the chili peppers. 

California "Sushi" Rice Salad

this dish can be dinner or lunch. I've noticed the lighting is way better before 4pm so i probably will be doing my posts before 4pm which is weird but it works for my photos. while my husband was here we were talking about making our own sushi and i found this recipe last week on Pillsbury.com . i thought it sounded neat and i love California rolls too. 

2

cups uncooked regular long-grain white rice

1/3

cup rice vinegar (not seasoned)

1/4

cup sugar

1

teaspoon salt

2

teaspoons grated gingerroot

2

large cucumbers, seeded, chopped

2

medium carrots, finely shredded (1 cup)

8

medium green onions, sliced (1/2 cup)

2

packages (8 oz each) imitation crabmeat sticks, sliced

1

small avocado, pitted, peeled and thinly sliced

• 
  In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
• 
  Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
• 
  In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.
  
  Serving (1 Serving)
  • Calories 310
  
  •