Tag Archives: blog recipes

Prawns and Avocado

On a recent trip to Puerto Rico, my hubby and I enjoyed a delicious lunch appetizer called Prawns and Avocado. I was hesitant to order the dish at first because I sometimes have a reaction to shrimp but I decided to give it a try. Boy was I glad I did. The appetizer was so refreshing.

The dices of avocado were fresh and the prawns were soft and sweet. I have to admit it was difficult sharing the appetizer with hubby after I took the first bite. Fortunately for hubby, I love him dearly so I did share two pieces. After we both looked at the empty plate we agreed I should try replicating the appetizer once we got back home. I wasn’t able to get the exact recipe from the chef so I recreated Prawns and Avocado from a photo I took with my phone. Yes, it looked so appetizing and tasted so good I took a picture before we gobbled them all up.

My version of Prawns and Avocado is not quite like the wonderful dish we enjoyed in Puerto Rico but it is pretty darn close. There definitely is a difference between the shrimp I get at the local market but the flavor is similar.

Remembering how the appetizer was described on the menu helped me keep the recipe simple. Prawns (shrimp), avocado, red onion, lime juice and cilantro was all I needed to make this tasty treat pop!

Ahhh…. the memories.

Prawns and Avocado

Ingredients:

½ avocado diced

½ lb medium cooked shrimp cut in half

1 tbsp fresh lime juice

1 tsp fresh cilantro chopped

1 tbsp red onion diced small

1 tbsp olive oil

½ tbsp lemon juice

½ tsp salt

¼ tsp ground black pepper

3 dashes hot sauce

1 baguette or ciabatta bread sliced

Place shrimp in a large bowl. Add salt, pepper, red onion, cilantro, lime juice and hot sauce. Stir to mix. Set aside.

Place avocado in a medium sized bowl along with lemon juice and a pinch of season salt. Mash the avocado until smooth but leave a few chunky pieces. Spread avocado over bread slices. Top with shrimp mixture. Garnish with cilantro if desired.

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Salmon Patties

Back in the days when I was living with my parents we ate a lot of fish. Mostly, it was fish we caught during the year because my folks loved to fish on their days off. During the summer, when I was out of school, we would drive down state or over the state line to one of their favorite fishing holes. Perch, trout, catfish and something my mom called butter fish were usually the catch of the day. My parents loved to go deep sea fishing which required taking a chartered boat out for the day. I was too chicken to go on the boat so I would stay home and hope they caught a few flounder that day.

Thinking about those days and eating lots of fish reminded me that one of my favorite meals was salmon croquettes. At least that is what my mom called them. Not quite like chicken croquettes but more like a crab cake made with salmon. The salmon was delicious although I thought it was weird eating soft fish bones. Yeah, my mom used canned salmon like most folks back then. Don’t get me wrong. I have nothing against canned salmon. I made my first Salmon Patties (as I call them) using canned salmon. I never thought about using fresh cooked salmon for my mom’s version of salmon croquettes.

As I have developed my cooking chops and expanded my creativity, I decided fresh salmon was better than canned salmon. Of course, if I am in the mood for Salmon Patties and fresh salmon fillets are not available, bring on the canned salmon. Yup, I still keep a can in my pantry.

Remember, fresh is always best! However, whether you use fresh or canned salmon I can almost guarantee you will enjoy this very simple but flavorful dish.

Salmon Patties

Ingredients:

3 baked salmon fillets

5 dashes hot sauce

1 egg

1 scallion diced

½ cup vegetable oil

¼ cup panko bread crumbs

1 tbsp half and half

½ tsp brown mustard

½ tsp dried dill

½ tsp salt

¼ tsp ground black pepper

¼ tsp old bay seasoning

Lightly beat egg with half and half then set aside.

Heat vegetable oil in a large skillet over medium high heat.

Place salmon in a large bowl and flake with a fork. Add bread crumbs, scallions, seasonings and egg mixture. Mix together well then form into patties. Place no more than 4 patties in the skillet to prefer crowding. Brown on both sides until golden then remove from skillet and drain on paper towels. Serve with Seafood Sauce shown below.

Seafood Sauce:

3 tbsp sour cream

2 tbsp fresh hot salsa

¼ tsp dried dill

¼ tsp Adobo

¼ old bay seasoning

pinch seasoned salt

pinch of black pepper

Mix well. Chill for at least 30 minutes.

 

 

 

 

 

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Salmon with Roasted Tomatoes, Fennel and Pasta

Salmon is probably my favorite fish next to cod. Cod is my go to fish for frying because it is tender and flaky. Salmon tastes great when it is broiled or baked and dripping with butter and lemon. To compliment salmon I like to add a side dish of vegetables and pasta. On some occasions I like to combine everything into a single dish.

My Salmon with Roasted Tomatoes, Fennel and Pasta is one of those dishes that can be combined into a single dish. Beautiful curls of pasta topped with a tenderly broiled salmon fillet and a cascade of roasted tomatoes and fennel can only make your mouth water when you look at your plate of deliciousness. Okay, Seriously! This is a beautiful dish that tastes wonderful. The type of salmon used in the recipe will change the taste of the dish so use whatever your taste buds like. I am not a fan of sockeye salmon which has a deep reddish orange color and a strong flavor. I prefer Coho or Atlantic salmon which is lighter in color and has a much milder flavor than sockeye. No matter which type of salmon you choose you are sure to get a ton of Omega-3s.

Roasting tomatoes brings out the natural sweetness of the tomatoes. Fennel is aromatic and has a sweet licorice flavor. Cooked fennel has a milder flavor than raw fennel so it goes well with the salmon and tomatoes without overpowering the dish.

So, if you are looking for a nice healthy flavorful dish to impress your family and friends try out my Salmon with Roasted Tomatoes, Fennel and Pasta. You cannot go wrong with this one.

Salmon with Roasted Tomatoes, Fennel and Pasta

Ingredients:

2 – 3 salmon fillets

6 -8 plum tomatoes cut into wedges

1 small bulb of fennel

1 shallot sliced

1 pkg campanelle pasta

¼ cup reserved pasta water

¼ cup shaved parmesan cheese

6 tbsp butter

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

½ tsp dill

paprika

Preheat 425 degrees.

Prepare pasta according to package reserving ¼ cup of the pasta water. Set aside.

 

Place tomatoes, fennel and shallots on a rimmed cookies sheet. Drizzle with olive oil then sprinkle with salt and black pepper. Toss to coat veggies with olive oil and seasonings. Place in oven and roast for 25 to 30 minutes.

Prepare salmon by placing on a rimmed baking sheet. Season with salt, black pepper and dill. Place 2 tbsp of butter on each fillet. Place in oven with tomatoes and fennel. Cook for 20 minutes. Set aside to rest while tomatoes and fennel finish cooking.

Remove tomatoes and fennel from the oven and pour pasta water over veggies. Spoon pasta onto a plate. Add a salmon fillet then spoon roasted tomatoes and fennel over the salmon. Garnish with shaved parmesan cheese.

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Wild Rice Salad

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I love this time of year when the weather is slightly warm during the day and cool at night. It lets me know summer is coming and our meals will be filled with grilled foods and salads. All kinds of salads!!! I am fortunate that everyone in the family likes eating salads so it makes it easy for me to come up with a variety of warm or cold salads that go well with grilled chicken, fish and barbeque.

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My latest salad experiment is a Wild Rice Salad. I liked this one because I could serve it either chilled, slightly warmed or at room temperature. Rice isn’t heavy but can be very filling so it goes well with most entrees. If you don’t want to eat a lot of food but you want to feel like you have eaten a meal, put a little more rice on your plate. You will feel quite full and may not even want dessert. I know, who am I kidding. Everyone wants dessert no matter what. At least you may want a little less dessert.

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Whenever I make salads I try to combine both veggies and fruits. Golden raisins are one of the staples in my pantry as well as cranberries. Most of the leafy salads I make include fruits, nuts and cheese. I wasn’t too confident that including all three of those ingredients would work in a Wild Rice Salad so I decided to stick with fruit and nuts. The combination of wild rice, oranges and pecans was perfect. Savory, sweet and crunchy. Not bad if I do say so myself. One more wonderful salad recipe added to my long list of summertime dishes.

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Wild Rice Salad

Ingredients:
1 box wild rice (approximately 2 cups cooked)
1 10 oz can mandarin oranges drained
¼ cup golden raisins
¼ cup cranberries
¼ cup celery small dice
¼ cup vinaigrette
1 tsp lemon zest
½ tsp black pepper
pinch of salt

Prepare wild rice according to package. Let rice cool then place in a large bowl. Add remaining ingredients and mix well. Serve chilled or at room temperature.

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