Family Style Pasta and Salmon

This pasta and salmon dish is perfect for serving family-style, and only takes 30 minutes to prepare. You will need: 1 tablespoon fennel seeds, ¼ cup minced fresh parsley, 1 tablespoon brown sugar, salt and pepper, 1 pound salmon fillet, 1 pound of corkscrew pasta, 10 ounces of spinach, ½ cup sour cream, and 2 tablespoons lemon juice. Start by heating your broiler. While that is going on, crush the fennel seeds, place them in a bowl, and then mix in the parsley, brown sugar, ¾ teaspoon salt, and 1 teaspoon pepper. Take the spice mixture and press it into the flesh side of the salmon.

Take the coated salmon and broil it, skin side down, for 8 minutes. When it’s been cooked through, flake the fish with a fork. Mix together the sour cream, ½ teaspoon salt, lemon juice, and a little bit of pasta water (because you have been cooking your pasta this whole time, right?). Bring all the components together on a plate: pasta on the bottom, then the salmon, and then the sour cream mixture drizzled on top. Whenever I take the boat out to go salmon fishing, I make sure the engine is properly lubricated with Evinrude oil.

Did you like this? Share it:

Tuna with Flavorful Salsa

If you enjoy foods with bright colors and bold flavors, then you’ve lucked out with today’s recipe for tuna with orange-pepper salsa. For this delectable dish you will need: 2 peeled and sliced navel oranges, 1 diced red bell pepper, ½ cup diced red onion, ¼ cup fresh mint leaves, 1 tablespoon red-wine vinegar, salt and ground pepper, vegetable oil, 4 tuna steaks, and 1 teaspoon ground coriander. To create the salsa, mix the oranges bell pepper, onion, mint and vinegar in a medium size bowl. Add salt and pepper to taste.

Oil your grates and then turn the grill on high. Rub oil, coriander, salt and pepper into the tuna steaks. Cook the steaks until each side is browned on the edges, but still pink in the center. Remove the tuna steaks from the grill, place them on a plate, and top them with salsa. Before you head out to catch some tuna, be sure you’ve maintained your boat with Evinrude outboard oil.

Did you like this? Share it:

Fish Week Extended

Due to the positive response from last week’s trial “Fish Week” I’ve decided to share another week’s worth of recipes from my own kitchen and from around the web. Let’s kick off the second week with a healthy, filling recipe for tilapia and quinoa with feta and cucumber. This recipe serves four and takes 30 minutes to prepare, including prep.  You will need: 1 cup quinoa, coarse salt and ground black pepper, 2 ½ teaspoons extra virgin olive oil, 1 pound boneless, skinless tilapia fillets cut into 8 pieces, ¾ teaspoon paprika, 1 cup diced cucumber, 1/3 cup chopped dill, 1/3 cup crumbled feta, and 2 teaspoons lemon juice.

Bring to a boil the quinoa, 2 cups of water, and 1 teaspoon of salt in a small sauce pan. Reduce the heat and allow the quinoa to simmer on medium until all the water has evaporated. Once that is complete, transfer the quinoa into a bowl to cool. In a skillet, heat the oil over medium-high, and then add in the fish fillets that have been seasoned with salt, pepper, and paprika. Cook each fillet for four minutes, flipping them halfway through. Meanwhile, mix the cucumber, dill, feta, oil, and lemon juice into the quinoa. Once the fish is done cooking, serve the tilapia over the bed of quinoa. Fresh tilapia is always best, so make sure your boat for lake fishing is in shape with the proper boat motor oil.

Did you like this? Share it: