It Inspired Me

 3/4 t dill 1/2 t lemon pepper 1/2 t salt 1/4 t garlic powder 1 1/2 lb salmon 1/4 c brown sugar 3 T chicken broth 3 T oil 4 T soy sauce 3 T finely chopped green onions 1 small lemon, thinly sliced 2 onions, sliced and separated into rings Marinade:  combine brown sugar, broth, oil, soy, onions.  Marinade salmon in this mixture for 1-2 hours.  Drain.  Place salmon, skin side down into pan or foil if cooking on the grill.  Combine dill, lemon pepper, salt and garlic.  Spread over salmon.  Place lemon and onion slices overlapped on top of the salmon.  Pour a little of the marinade over the fillets.  Cover and bake for 10-20 minutes at 350.  Cook until the top of the  salmon appears white to pink in color.  

 During the time when we had a freezer packed with salmon, we frequently looked for new ideas of how to cook the salmon.  This one was a winner.   3/4 t ground ginger 1/4 c. sparkling wine/champaign 1/4 c. soy sauce 1/3 pound filet salmon Preheat fry pan to medium high.  place skinless filet directly onto pan.  Immediately sprinkle ginger evenly over the fillet.  Immediately pour soy sauce over filet. Cook for 30 seconds, or until salmon has nearly no raw spots on the top.  Cover pan if you need to speed up the cooking to avoid the fish from going dry.  Makes 1 serving.  

Whenever we eat out for Mexican dinner, I order fish tacos. I love them. Our favorite restaurant offers a good light and flaky fish with a great creamy sauce. In my normal style, I had to try it myself. On first attempt, I have to say it turned out pretty darn good. I will put the original recipe below but I of course could not follow directions and had to some things my own way. To cook the fish, I laid the tilapia out on the fry basket in my ninja foodie. I sprinkled all the seasoning on top of the fish and put about three tablespoons of butter across all the fish. Cook til fish is flaky check after 15 minutes Fish seasoning: 1 1/2 lb tilapia 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1 tsp salt 1/4 tsp black pepper 2-3Tbsp Butter Fish Taco Toppings: 1/2 small purple cabbage (I used Napa) 2 medium avocado sliced 2 roma tomatoes diced (optional) 1/2 diced red onion 1/2 bunch Cilantro longer stems removed 4 oz 1 cup Cotija cheese, grated 1 lime cut into 8 wedges to serve Fish Taco ...

Simple but tasty baked chicken. It's also really good chilled and served slice in a salad.  This topping also works for fish. 4 boneless chicken breast, halves 1 cup mayonnaise 1⁄2 cup parmesan cheese, freshly grated 1 1⁄2 tsp seasoning salt 1⁄2 tsp black pepper, ground 1 tsp garlic powder Mix mayonnaise, cheese and seasonings.  Spread mixture over chicken breast and place in baking dish. Bake at 375°F for 45 minutes.

2/3 cup panko 2 T italian herb seasoning 1 teaspoon grated lemon zest Kosher salt and freshly ground black pepper 1 T olive oil  1 T coconut + 2 T coconut oil 4 (6- to 8-ounce) salmon fillets, skin on 2 tablespoons Dijon mustard  Lemon wedges, for serving Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.  Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for ...

I am tryig to incorporate more fish into my diet but struggle as I hate the fishy smell it leaves in the house. This recipe was good because it was so quick that there wasn't much time to get stinky. It's easy and delicious.   Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Servings: 8 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets DIRECTIONS: 1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes....

I had a hankering for an italian shrimp pasta recipe and came upon this.  Based on reviews from others, I tweaked the recipe a bit.  I will first give you the recipe as printed, then will list what I did to tweak. 3 tablespoons olive oil 1 pound peeled large shrimp 3 large garlic cloves, forced through a garlic press 1/4 teaspoon dried oregano 1/2 cup sweet (red) vermouth 1 (14- to 15-ounce) can diced tomatoes, drained 3/4 cup heavy cream 1/2 teaspoon fresh lemon juice 1/2 pound capellini Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice. Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt ...

3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste 2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.  Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.