Sheet-Pan Salmon

Melted butter, garlic, Italian seasoning, and herbs are only part of what makes this meal magnificent! Even if you don't like to cook, this is so easy it will make your family wonder if you've been taking cooking classes. :) 

Ingredients:

- 1 pound asparagus, ends trimmed
- 1 pound baby red potatoes, thinly sliced
- 2 Tbs olive oil, divided
- salt and pepper to taste
- 6 Tbs melted butter
- 1 Tbs minced garlic
- 2 tsp. Italian seasoning
- 1 Tbs lemon juice
- 2 pounds of fresh wild caught salmon, skin on
- Old Bay seasoning to taste, optional
- fresh parsley for garnish

Preheat oven to 450 degrees. Grease a sheet pan with cooking spray. Place potatoes in a bowl and drizzle with one tablespoon olive oil, adding salt and pepper to taste. Drizzle remaining olive oil over asparagus and season to taste with salt and pepper. In a small bowl, whisk together melted butter, garlic, Italian seasoning, and lemon juice. Place salmon in the center of the pan and sprinkle with Old Bay seasoning (optional). Surround salmon with baby potatoes and asparagus. Drizzle butter mixture on top of salmon (and a little on the veggies). Place in oven and bake 20 to 25 minutes. Remove and add fresh parsley. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Throw kindness around like confetti." - Anonymous

Mahi Mahi with Pink Peppercorn Tropical Salsa

Pink peppercorns lend a pretty color and lively note to this entrée. 

Ingredients:

- 1 1/2 cups chopped pineapple
- 1/4 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 2 Tbs flaked sweetened coconut
- 2 Tbs lime juice
- 1/2 Tbs minced jalapeño peppers
- 1 tsp. pink peppercorn, crushed and divided
- 1/2 cup panko (Japanese breadcrumbs)
- 2 Tbs finely chopped macadamia nuts or pine nuts
- 1/4 tsp. salt
- 1/2 cup coconut milk
- 2 Tbs soy sauce
- 3, 6 oz. Mahi Mahi or other firm white fish fillets
- 2 Tbs olive oil

Combine first 6 ingredients and 1/2 teaspoon of the peppercorns in a medium bowl. Set aside. 

Combine panko, nuts, remaining 1/2 teaspoon peppercorns, and salt in a shallow dish. In another shallow dish, mix coconut milk and soy sauce. Heat a large skillet over medium-high heat with olive oil. Once the oil is hot, dip each of the fish fillets into the coconut milk mixture and then dredge one side in panko mixture. Add fish to skillet, crust side down, and cook for 2 to 3 minutes. Turn fish over and cook for about 3 more minutes or until fish easily flakes with a fork. Serve with pineapple salsa and enjoy! (You can also use remaining coconut milk/soy sauce mixture as a sauce for the fish.) If you would like a printer-friendly version of this recipe, Click Here!

*NOTE: If you're not a fan of spice, leave out the jalapeños and red onion.

"Don't be surprised when you don't get any results

 from doing nothing." - Anonymous

Flounder Mediterranean

Determined to find a new recipe that gave our fish dinner a different but delicious twist, I was happy to discover this one. Great mediterranean flavors give this flounder dish a big taste!

Ingredients:

- 1 Roma (plum) tomato, diced
- 8 olives, cut in half
- 1 tsp. capers, diced
- 1 tsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. parsley flakes
- 2 Tbs olive oil, divided
- 1 green onion, diced
- 1 clove of garlic, minced
- 1/4 cup dry white wine
- 2, 4 oz. flounder fillets
- 1 Tbs flour, divided
- salt and pepper
- 1 Tbs chopped fresh basil leaves 

In a medium bowl, add tomatoes, olives, capers, lemon juice, salt, pepper, and parsley flakes, Combine and set aside. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Sauté onions and garlic for a 2 minutes. Stir in tomato mixture and heat for 1 minute. Add white wine and heat to boiling; reduce heat and a simmer until some of the liquid has reduced (by about 1/4). Transfer mixture to a bowl. Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium high heat. Dust each side of the flounder with flour and season with salt and pepper. Place flounder in the skillet and cook for 2 minutes on each side. Return tomato mixture to the skillet, add basil, and cook until heated through. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Time heals nothing unless you move along with it." - Anonymous

Butter-Basted Haddock

Basted in "butter"? No wonder I love this! A wonderful light and mild fish in butter and fresh parsley. The taste is magnifico and leftovers, unheard of! Enjoy!

Ingredients:

- 2, 6 oz. Haddock 
- 4 Tbs butter 
- salt
- pepper
- 2 Tbs fresh parsley, chopped small

In a large skillet, heat butter over medium heat.  When the butter is melted, add the fish, parsley, and a pinch of salt and pepper. In a continuos motion, spoon the butter over the fish. The hot butter will slowly and gently cook the fish, leaving it succulent and moist. Continue cooking until the fish has turned opaque and flakes with a fork, approximately 8 to 10 minutes. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If we could foresee unforeseen consequences, there would be no need to provide for unforeseen consequences." - Eric Koch

Mayo and Panko Mahi

I love a good seasoned Panko crust on my fish but have had trouble keeping the crust on the fish when pan frying. Until now. Adding a small layer of creamy mayonnaise to the fish before adding the Panko helps the Panko to stay on the fish, thus giving you a delightfully-seasoned crunch with every mouth-watering bite!

Ingredients:

- 2 Tbs Land O Lakes Lite Butter with Canola Oil 

- 2, 4 oz. Mahi Mahi fish filets

- 2 Tbs lite mayonnaise

- 2 Tbs Panko (Japanese bread crumbs)

- dash salt and pepper

Heat a large skillet over medium-high heat. Add butter to skillet. As the butter is melting, spread 1/2 Tbs lite mayo on each side of both fish. Sprinkle fish with salt and pepper and then add 1/2 Tbs Panko on each side of both fish, gently pressing the Panko down into the mayo, so it sticks to the fish. Pan fry fish for 2 to 3 minutes on each side, or until your desired degree of doneness. Remove and enjoy with your favorite sides. If you'd like a printer-friendly version of this recipe, Click Here.

"Always act like the person Mr. Roger's knew you could be." 

- Anonymous

Butter-Basted Seasoned Rockfish

Basting is a cooking technique that allows you to keep your meat/fish very moist and tender by continually spooning sauce over the top while cooking. This melt-in-your mouth seasoned Rockfish recipe can be made with any of your favorite fish. Rockfish is in season here in Virginia Beach, therefore, I must buy! :)

Ingredients:

- 5, 6 oz. Rockfish (or your favorite fish) fillets (boneless, skinless)
- 4 Tbs butter
- 2 tsp. olive oil
- pinch salt
- pinch pepper
- pinch Old Bay Seasoning
- 1/3 cup half and half
- 1/3 cup dry white wine
- 1/2 Tbs lemon juice
- fresh dill

Heat a skillet over medium to high heat. Add butter and let it start to melt. Rub olive oil over fish fillets and sprinkle fish with salt, pepper, and Old Bay seasoning. Place fish in skillet and let sear 4 to 5 minutes without touching it. While fish is searing, in a small bowl, whisk half and half, wine, and lemon juice. Turn fish over carefully. Add half and half mixture to skillet and start spooning the mixture over the fish, continually, for 3 more minutes. Remove fish to plate. Spoon a little more of the basting sauce over the top of the fish if desired, and sprinkle fish will fresh dill. Serve with rice or your favorite side. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"You can't start the next chapter in your life while re-reading the last one." - Anonymous

Orange-Glazed Salmon with Citrus Salad

This orange-glazed salmon has just enough sweet and savory flavor that will suit your palate perfectly! The fresh orange and apple spinach salad with orange vinaigrette leaves you feeling completely healthy and satisfied! There's nothing better than a quick and easy meal with five-star taste!

Ingredients:

- 3, 6 oz. salmon fillets (I bought boneless and skinless)

- 1 Tbs maple syrup

- 2 tsp. grated orange rind

- 1 tsp. fresh orange juice

- 1/2 tsp. Dijon mustard

- 1/4 tsp. minced garlic

- 1/4 tsp. freshly ground pepper
- fresh dill as a garnish, optional

Preheat broiler to high. Arrange fillets in a baking dish. Combine remaining ingredients and spread orange mixture over fillets. Broil salmon 6 to 7 minutes or until desired degree of doneness. Serve fillets with citrus salad.  If you'd like a printer-friendly version of this recipe, Click Here.

Citrus Salad

Ingredients:

- fresh spinach (or your choice of fresh leafy greens)

- 1 orange cut into small pieces

- 1 apple cut into small pieces
- a few sesame seeds or pine nuts, optional

Citrus Vinaigrette

Ingredients:

- 1/4 cup orange juice (I used Tropicana 50 calorie OJ)

- 2 Tbs white balsamic vinegar

- 1 Tbs Dijon mustard

- 2 tsp. honey

- 1/8 tsp. freshly ground black pepper

Combine all ingredients and use as a dressing for the salad. The entire vinaigrette mixture is 1 point. 

"Sometimes I pretend to be normal. But it gets boring, so I go back to being me." - Anonymous