Pan Seared Salmon and Saute Garlic Spinach.

Tags

dinner, healthy, recipe, salmon, seafood, spinach

Hello fellow foodies, today I bring this super easy dish that I prepared for my wife today.  Pan seared salmon with garlic and thyme and a squeeze of lemon juice atop a bed of “Outta Bounds” garlic sautéd spinach.  This is truly one of the easiest recipes I have made this week.  Cook time only was 20 minutes.

1. Three 4oz. of salmon fillets
2. 4-5 sprigs of thyme
3. 4 crushed garlic cloves divided
4. 1 Pinch of salt and Pepper
5. 1/2 of a lemon
6. 4 Tsp of butter divided
7. 2 Tbsp of Olive oil
8. 1 bag of baby spinach (pre-washed)
9. 1 Tsp of  grated Parmigiano Reggiano

Start by seasoning the salmon with the salt and pepper, then in medium sized pan, heat up 2 tablespoons of butter and the olive oil.  Add the garlic(2 cloves) and sauté for about 30 seconds, then add your salmon fillets along with the thyme. Sear for about 3 minutes per side. Meanwhile in another medium pan, heat up the remaining butter and add the rest of the garlic and sauté for about 30 seconds. Add the baby spinach and sauté until wilted, add a pinch of black pepper and the the grated cheese, mix well.  Serve the salmon fillet over the spinach and watch your family enjoy this awesome, healthy and delicious dinner.  Happy Cookin’

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Viva Ceviche!!

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appetizer, ceviche, citrus, fish, lemon, lime, peruvian ceviche, rawfish, recipe

Hello my friends and fellow foodies! It has been a while since my last post but I finally had the opportunity to get back to what I love with this new Ceviche recipe. I was thinking of the various ways it can be prepared and how different countries use different combinations of the marinade. From lemon to lime or sour orange..even all 3 the possibilities are many! The acid in the citrus juice combined with the salt in the recipes prevent growth of micro-organisms in the fish, softening the fibers as they penetrate. Add the enhancing ingredients of hot peppers, green peppers, garlic, cilantro and onion give the civeche its pleasing gusto. Today I bring my take on the dish that can be served as a starter or main course as I did. Enjoy!

1. 2 LBS of Tilapia fillets.
2. 3 Limes.
3. 3 Lemons.
4. 1 Tsp of salt.
5. 1 Tsp of pepper.
6. 1 Tsp of ground cumin.
7. 1 Tsp of red pepper flakes.
8. 1 Large red onion, thinly sliced.
9. 1 Clove of garlic, thinly chopped.
10. 1 Cup of fresh chopped cilantro.
11. 2 Sliced Haas avocados.
12. 1 Yellow bell pepper, diced
13. 1 Orange bell pepper, diced
14. 3 Green Plantains thinly sliced.
15. 2 Tbsp of olive oil*.
16. 5-6 Cherry tomatoes(thinly sliced for garnish).
17. 5-6 Radishes (thinly sliced for garnish).

Method:
There are 2 ways to make this dish. You can cut the tilapia into 1 inch cubes or you can slice it really thin as I did in this recipe (which also cuts down the cooking process).  Combine all ingredients (except avocado and tomatoes) in a large bowl, mix and set aside. Stir in the sliced tilapia and cover the bowl. Set in refrigerator for 15 minutes.
While the tilapia is marinating, heat a large skillet and add 5-6 tbs of canola oil. (vegetable oil works well too) Fry the plantains for about 5-6 minutes or until golden and crispy. Remove from oil and place on a plate covered with a paper towel to soak up excess oil. Sprinkle a bit of salt to taste.
Arrange the ceviche on a place and add the avocado, tomatoes and plantain chips and serve immediately. Enjoy!

Seared Scallops Salad

Tags

cooking light, dinner, healthy, healthy cooking, salad, Scallops, seafood

This is my first salad recipe posting and I wanted to bring to you one of my favorite seafood.  Scallops are wonderful little morsels and are amazingly tasty and  tender.   I used baby greens on this particularly dish because I think it works very well with the scallops. The balsamic vinaigrette gives this salad a fresh taste to it, while the pickled red onions add textured to the salad.

1. 6 Large scallops.
2. 1 Red onion.
3. 1 Pinch of salt.
4. 1 pinch of fresh cracked pepper.
5. 1/4 Cup of Olive oil.
6. 1/4 Cup of Balsamic vinegar.
7. 1 Tbsp of olive oil
8. 1 Tbsp of butter.

Pickled Onions

1. 1/2 cup of white vinegar
2. 1/2 cup of cold water
3. 5 tbsp of salt

Thinly slice the red onion and put into a small bowl.  Add 1/2 cup of white vinegar, 1/2 cup of cold water and 5 tbsp of salt, set aside for 20 minutes till onions get nice and soft.  Rinse the onions with cold water to remove excess salt. set aside.

Scallops

Season the scallops with salt and pepper.  In a large skillet heat one tbsp of olive oil and the butter (make sure skillet is very hot) add the scallops and  sear on each side (about 3 minutes per side). Set aside.  In a small bowl combine the 1/4 cup of olive oil and the balsamic vinegar, mix well and add salt and pepper to taste. Set aside.  Combine  the baby greens  with the balsamic vinaigrette and quickly toss together.  Place the greens on a plate and add the scallops on top, garnish with the pickled onions and enjoy!