Archive | seafood RSS feed for this section

Horseradish Crusted Salmon

26 Jun

I don’t often find excuses to eat copious amounts of horseradish, but when I find one I make it count.  Besides, I’ve been all about recipes which are healthy, easy, and simple to complete and this one is basically a no-brainer!

Horseradish-Crusted-Salmon


Horseradish-Crusted Salmon (original recipe by Country Living)

  • 1 clove pressed garlic
  • 2 T prepared horseradish
  • 1 t. egg white
  • salmon filet
  • 1/4 c. Panko breadcrumbs
  • olive oil
  • salt and pepper to taste
  • 1 t. lemon zest plus a squeeze of lemon juice

Preheat the oven to 425*F.  Mix together the horseradish, garlic, egg white, lemon juice, lemon zest, salt, and pepper to taste.  Once combined, stir in the breadcrumbs and about 1 t. olive oil.  Add more olive oil if you need to remove any clumps.  Set this mixture aside as you heat 1/2 T. olive oil in a large skillet over medium-high heat.  Salt and pepper the flesh of the salmon, then place it flesh-side down in the pre-heated oil.  Pan sear for about 3 minutes, then carefully shift the salmon in the skillet and cook 1 minute longer.  Place the salmon skin-side down on a sheet pan and top with the horseradish mixture – pat lightly so that the horseradish mixture sticks to the filet.  Broil until you get a nicely golden crust.

Push Through It

4 Jan

All day on Friday, I felt walloped by this bug.  I was basically a zombie all day and headed to bed super early again.  We’ve been surviving on cereal for days. Today I woke up feeling better but still really out of it.  I need to get this cough to be productive!  Any tips?  I can’t function on the cold meds anymore, I stopped taking them.

This morning was pretty low key, I spent most of it resting.  In the afternoon, I knew I had to get a run in – even if it was just a mile.  I was in auto-pilot layering up for a cold weather jog, but I got it done.  Even though I feel like crap and the sidewalks/streets are in horrible condition, I am proud of my 1.25 miles.  I’m just looking forward to feeling better soon.

WH.8thExt

I knew I had to put in some effort for dinner tonight, too.  I made pan-seared salmon with a garlic-dijon cream sauce.  I’m not 100% sure how it turned out because my taste buds are thrown off by my congestion.  It tasted good to me, but I don’t know how reliable that is right now!  Christina said it was good, so there you have it.

Salmon.DijonCream

We had some jasmine rice and edamame (not pictured) as a side.  It was pretty tasty and light.  I’m nibbling on the leftover edamame tonight while I watch Christina prepare to tile the kitchen floors. 🙂  Here’s hoping to another good night’s sleep and a productive Sunday!

PS – I think I want a TV in my kitchen y’all.

Fish Fridays: Holy Angels ♥

15 Feb

I’m sure you knew this was coming.

I had to kick off the Fish Friday series with my ‘burgh fave: Holy Angels.

HolyAngels2013

Located in Hays, this little parish has the best damn fish sandwich in town. I’ll keep it short, sweet, and to the point because you can always check out last year’s post about Holy Angels here.

A monster, hand-breaded fillet made fresh each week with a measly $8 price tag.  Did I mention it also comes with french fries and the best coleslaw I’ve ever tasted?

FishSandwich2

Waaaaay too big for this gal to eat, so I split it with the gf♥:

FishSandwhich

Much better.  I even had a little room for this $0.25 Valentine brownie:

ValentineBrownie

If you are thinking about swinging by Holy Angels on Friday, definitely call ahead.  No matter what, you are going to have to wait for your order – this place is PACKED and I mean PACKED.  It honestly doesn’t matter what time, there will probably be a line out the door.  If you call in your order, they have honor it.  And yes, I’m sure they do sometimes run out of fish!  Here is a link to their fish fry menu: YUMMIES

Holy Angels
408 Baldwin Rd.
Pittsburgh, PA 15207
(412)461-9503

Agave-Maple & Soy Glazed Salmon

15 Jan

If you follow any of my social media (Facebook, Twitter, or Instagram), which I hope you do, you probably noticed a yummy little piece of salmon on Monday.

AMSSalmon.Plated

I could eat this exact meal every. single. day.  It was so good, I thought I would share!

Agave-Maple & Soy Glazed Salmon (from Grandma’s Kitchen)

2 salmon filets (skin optional)
1/4 c. maple syrup, honey, or syrupy liquid of your choice
2 T. soy sauce
2 t. grated gingerroot
1 clove minced garlic
1/2 t. red pepper flakes
chopped green onion (for garnish)

Crank the broiler to 500°F.  While it is heating up, combine all ingredients but salmon into a small pot.

Step1

Step2

I went a little heavy on the ginger, simply because I love it!

And finally, the 1/4 c. syrup.

This is a new-to-me ingredient.  In fact, I rarely even use syrup, let alone fancy maple syrup.  I guess it seems so fancy with the heavy price tag!  So, I splurged and bought this at the grocery store.

AgaveMapleSyrup

Cook over medium-low heat until the mixture has reduced by half.  I used my gas range and stainless steel pot, so this took about 6-7 minutes for me.  Stir this constantly.  Syrup can heat unevenly and burn very quickly.  I set a timer and stirred the entire time.  Annoying, but it worked out perfectly.  Once the mixture is reduced, brush it over the salmon and pop them in the broiler for about 6 minutes.  The key to getting a nice caramelized glaze on the fish is having the broiler hot enough, and the fish far enough from the heat source so that it doesn’t burn.  Watch your fish closely, because with my oven, I swear 30 seconds can make all the difference.

The original recipe used these measurements for 4 salmon filets, but since the maple agave syrup is thinner than maple syrup I’ve had before, I decided I would rather have leftover than not enough.  Because I cooked the glaze longer to thicken it, rather than waiting until it reduced by half, I ended up with only a tiny bit left over.  Sometimes you just have to wing it and see if it works out.

Luckily, it did!

AMSSalmon.Plated

I served it with broiled sweet potatoes, a protein-packed dinner to celebrate small achievements!

Try to have a flashback…

31 May

(I thought I posted this PRIOR to my trip to Chicago, but then I found it saved as a draft today.)

(Source-EOnline)

‘Member that roasted red pepper soup I was talking about forever ago?

Well, I thought I would just let you know that it turned out AWESOME!

When I was reheating the soup for dinner, I made my asparagus.

I call it my asparagus, because its the only way I will ever cook asparagus because it is the best and tastiest thing I have ever ingested.  Trust me and peel some garlic.

As soon as the garlic becomes fragrant, I throw in my asparagus and cover it with dill:

I saute the asparagus over a medium-low heat (covered if they are really thick like these guys) and then spritz them with lemon juice right before I take them off the heat.  Effing amazing.

Asparagus and red pepper soup need salmon.  Yummy, thick salmon:

I always buy salmon fillets with the skin still on them because as you can see above, the fatty lining containing things like yummy omega threes and flavor is still intact.

When I broil the fish, those omegas are released into the fish and your absorption of them increases.

I broiled this salmon 10 minutes with the skin side up and about 10 minutes with the skin side down.

(I swear my oven is off, though, so make sure the fish is no longer fleshy inside and flakes easily with a fork.)

It was literally that easy.  Except for the whole red pepper soup explosion thing.

%d bloggers like this: