Archive for the 'Seafood' Category

Traditional breadcrumbs beware – panko is the new ‘crumb’ on the block.  Looking for crunch without frying in oil?  Use panko.  Want to add ‘a little something extra’ to meatloaf?  Panko is the ticket.  Need an impressive recipe at the last minute that’s quick, fresh and easy?  Top salmon with panko and herbs, then stand by and wait for the compliments .  Panko is a Japanese flaky breadcrumb that is often used for frying or topping fish.  These days, you should be able to find it at any large grocery store (I buy mine at Trader Joe’s).

This recipe, Panko Crusted Salmon, is perfect for any panko newbie – it’s easy, delicious and fast.  A great go-to for company or a weeknight at home.  To serve, I placed the salmon on top of brown rice and added sesame-glazed asparagus (ridiculously simple recipe to come soon!).

Make room in your pantry – after you try this recipe, panko will be there to stay.

Enjoy!

Ingredients:

• 2/3 cup panko crumbs
• 2 tablespoons finely minced fresh parsley
• 1 teaspoon lemon zest
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3-4 tablespoons olive oil, divided
• 4 (6-8 oz.) salmon fillets, skin on
• 2 tablespoons Dijon mustard
• Cut lemon wedges, for serving

Directions:

1. Preheat the oven to 425˚ F.
2. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
3. Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.
4. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
5. Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)
6. Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.
7. Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.

Bon appetit!

-Christina

Clams, mussels, fish, ‘lobstah’…it’s all good to me!  Even as a kid I’d jump at the chance to have seafood for dinner (thanks to Mom for fostering a well-developed palate ).  I’ve made fish & shell fish a handful of times at home, but with so many health benefits I’ve vowed to make it more often.

I first saw fish in parchment about a year ago on Food Network (one of three channels I ever really watch).  It looked so impressive when the chef opened the steaming packet to reveal perfectly cooked fish, that I ran out immediately and bought some myself.  That parchment has been sitting in my pantry untouched since then…

Until last night!  I bit the bullet and turned out some pretty awesome Mediterranean-style haddock.  The whole process was super easy and the finished dish was light and flavorful.

I decided on Mediterranean ingredients (I love me some kalamata olives, capers and garlic) but this recipe would be great with a multitude of flavor combos.  Are you a veggie freak?  Summer squash, green beans, zucchini and lemon juice would fit the bill.  Looking for more of an Asian-style?  Incorporate shiitake mushrooms, ginger and soy-sauce.  You get the picture.  You just need to make sure there’s some type of liquid in the packet, which helps steam the fish.

I made this for a party of one (me, myself and I, with some serious taste testing from the roommie ) but feel free to double, triple, quadruple, whatever the recipe depending on the amount of people coming to dinner.  I recommend placing the baked, folded packets on each plate so guest can open together – it’s pretty impressive when the steam and aroma escape.

Mediterranean Haddock in Parchment

Ingredients:

• 1 small-medium haddock fillet
• 1/2 medium plum tomato, chopped
• 8 1/2 inch slices of a small-medium zucchini
• 1 1/2 tablespoons chopped white onion
• 1 1/2 teaspoon capers
• 6-8 pitted kalamata olives, chopped
• 1/4 teaspoon garlic, minced
• 1/4 teaspoon dried oregano
• Dash of crushed red pepper flake
• Juice of 1/2 lemon
• 1 tablespoon olive oil
• S&P (go light on the salt, capers are pretty salty)

Directions:

1. Preheat oven to 350 degrees and place piece of parchment paper on baking sheet.
2. Layer zucchini in two rows, slightly overlapping each other and place haddock fillet on top.
3. Layer on tomatoes, onion, capers and kalamata olives.
4. In a small bowl, mix lemon juice, olive oil, garlic, oregano, crushed red pepper and S&P.  Pour mixture over haddock.

5.   Fold parchment paper around the fish like a tightly wrapped package.  Bake for 17-21 minutes, based on the size of the fish.

6.   Open packet to eat .

Enjoy!

When was the last time you made fish?

-Christina