Leave your succulent seafood recipes here!
lemare | May 6, 2007 at 10:31 pm
Maple-Glazed Salmon with Pineapple Salsa
Recipe from IRF reader, Jen:
4 (6-ounce) salmon fillets 1 tablespoon maple syrup
1 tablespoon teriyaki sauce
1 tablespoon pineapple juice
1 teaspoon minced fresh ginger
1 clove garlic, mashed
Pineapple Salsa, recipe follows
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours. In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar
Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
lemare | July 2, 2007 at 5:22 pm
This is from IRF contributor, Myrtle.
2 fillets mahi-mahi (or another white fish)
Small corn tacos
2/3 bag of broccoli slaw mix (it’s found in the fresh veggies section near the prepackaged salads – it’s just the broccoli and cabbage shredded in a bag – there’s no mayonnaise in it)
Chipotle chile powder
Lime slices (optional but recommended)
For the fish: I like to make horizontal slits every inch or so to make it bake more evenly. I line a pie tin with foil, place the fillets skin down, cut the slits. Drizzle evoo over the top and sprinkle salt and pepper. Bake at 400 or 425 for 10-15 minutes – timing and temperature depend on the oven, so bake it just until the flesh is no longer translucent.
For the topping: again, the measurements are more to taste, so I can’t give exact amounts. Estimating, I add about 2/3 cup yogurt and 1/3 mayonnaise (I don’t like m. very much). Add salt and about 1/4 – ½ tsp. of the chipotle seasoning. Start with a small amount and add in – it’s spicier that you’d expect. Mix in all together and add the slaw mixture. It should be fairly soupy.
Microwave the taco shells according to the package’s directions. Add some fish, top with the slaw mixture, and then sprinkle with lime. A trick I learned was to use tongs to get at the fish and then the slaw (the tongs help drain it a little bit). The slits in the fish are also great to help portion it out and serve it.
This is one of my favorite recipes – healthy and delicious.
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