Main Meals – Fish & Seafood – Partain Genealogy

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Baked Salmon in Puff Pastry (Coulibiac)

1/4 cup couscous
Salt
1/3 cup chicken or vegetable broth
One (17.3-ounce) package frozen puff pastry, thawed in the refrigerator
1 large egg, lightly beaten
1-pound salmon fillets, skin and pin bones removed
Freshly ground black pepper
2 tablespoons fresh thyme, or 2 teaspoons dried thyme
2 teaspoons minced garlic
1 lemon, thinly sliced and seeded
1 cup (3 ounces) sliced oyster mushrooms
1 whole shallot, thinly sliced

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, combine the couscous and 1/8 teaspoon salt. In a microwave on high or on the stove top, heat the broth to almost boiling. Pour it over the couscous; cover and set aside for 5 minutes.
Lay 1 square of pastry on the prepared pan. Brush the egg along one edge, then overlap it by 1/2 inch with the other square of pastry to make a rectangle about 18 inches long. Press lightly to seal them together.
Stir the couscous, then spread it in a strip about 3-1/2 inches wide down the center length of the pastry rectangle, leaving a 3/4-inch margin at each end.
Season both sides of the salmon with salt and pepper, then lay it on top of the couscous, in a single layer if there is more than 1 fillet. Sprinkle the salmon with the thyme and garlic. Layer the lemon slices on top (you may not need all of them; save the remainder to garnish the plates), then the mushrooms and shallot. Gently stretch one of the long sides of pastry up and halfway over the mushrooms. Brush the edge with egg. Stretch the other long side of the pastry up to overlap the first by about 1/2 inch. Press lightly to seal. Brush the ends with egg and press together to seal. Brush the entire surface lightly with the remaining egg. If the pastry has gotten very soft at this point, refrigerate the coulibiac for 15 minutes before proceeding. This will help the pastry to puff.
Bake for 30 minutes, or until the pastry is puffed and brown. Let cool for 5 to 10 minutes before slicing into portions. Serves: 4 to 6. Source: Hands-off Cooking: Low-Supervision, High-Flavor Meals for Busy People, by Ann Martin Rolke.

Baked Cod with Greek Potatoes

For the potatoes:
2-1/4-pound potatoes, cut long and thin, into about 4 pieces if they are medium size
1/3 cups onion, peeled and finely chopped
6 cloves of garlic
a handful fresh thyme or oregano
salt and black pepper
1-1/4 cups best olive oil
the juice of 2 lemons

For the fish:
1 thick fillet of really fresh cod, about 2-1/4 pounds, 1 to 1-1/2 inches thick
olive oil
sea salt and black pepper

Preheat oven to 400°F.

Put the peeled and sliced potatoes into a gratin dish or roasting pan so that they fit snugly in one layer. Throw in the onion and garlic, then the herbs stripped from their stems. Season and add the olive oil and lemon juice. Now add enough water barely to cover. Cook for 45 minutes before turning the potatoes over and cooking for another 45 minutes. An hour and a half should do it. Cook your fish during the last 15 minutes.

Butter a gratin dish thickly and lay your cod to rest in it, skin side down. Dribble some really fine olive oil over the top and season well. Bake for 15 minutes, then test with the point of a sharp knife or skewer. If it goes right through the flesh with ease and no resistance, the fish is done.

This dish works beautifully with “upscale” mushy peas. By that, I mean a packet of organic split green peas, which need washing but not soaking, and cooking for about 45 minutes to an hour in water that just cover’s them by 1/4 inch or so. Do not salt until cooked, and skim them when they come to a boil, before turning them down to a simmer. When cooked, drain off a bit but not all of the remaining cooking water, add a good lump of unsalted butter, season, and serve with a bunch of fresh mint chopped and stirred in once they are off the heat. Serves 4. Source: Good Tempered Food: Recipes to Love, Leave, and Linger Over, by Tamasin Day-Lewis, page 102.

Baked Trout

6 trout fillets
1 tsp. salt
1-1/2 c. fine bread crumbs (optional seasoned)
1 c. mayonnaise (not Miracle Whip)
1 c. sour cream
1/4 c. chopped onions

Marinate fillets in salt water 1/2 hour. Use 1 teaspoon salt to 1 cup water. (Too salty for me, I use less).
Drain on paper towels. Dip both sides in bread crumbs and arrange side by side one layer deep in shallow baking dish.
Mix mayonnaise, sour cream and onions; spread evenly over fish. Cover with thin layer of crumbs.
Bake at 375-400ºF for 15-20 minutes.

Source: Conservative Baptist Assn. NW. One Million Recipes.

Beer Battered Fish

Beer batter is great for frying fish. Bear in mind, however, that fried food is high in fat and should not be eaten often. The temperature of the oil is important. If it is too cool, the batter will soak it up becoming excessively greasy. If it is too hot, the batter will brown before the fish is cooked. Serve fried fish with plenty of lemon to help counteract the richness.

1 3/4 cups self-rising flour
1 good pinch of salt
a generous amount of ground black pepper
1/2 tsp paprika
1 cup beer
100 ml water (approx.)
about 1-liter vegetable oil
fish fillets or seafood of your choice (preferably without small bones)
a little extra flour
wedges of lemon

Sift the dry ingredients into a large bowl and make a well in the center. Pour in the beer and water, and whisk together to make a smooth batter. You may need to add a little extra water to adjust the consistency.
Allow the batter to stand for 1 hour if possible (it will thicken a little).
Fill a saucepan, wok or deep fryer with about 1-liter vegetable oil to a depth of about 5 cm and heat to 320°F (or until a small piece of bread browns within 1 minute).
Dry fish with paper towel, to minimize spitting.
Coat fish lightly in flour and dip in batter. Drain excess onto rim of bowl before very carefully lowering into hot oil. Cook until golden brown, then remove from oil onto absorbent paper.

Serve with a nice green salad and lemon wedges. Serves 6-8

Crab Casserole

See Casserole chapter

Crab Tostada

4 flour tortillas
2 cups refried beans
1-pound cooked crab, fresh or canned
1-1/2 cups grated cheddar cheese
1 tomato, peeled, seeded and chopped
1-1/2 cups shredded iceberg lettuce
1 medium avocado, mashed
4 pitted black olives, sliced
1 to 1-1/2 cups hot or mild salsa

Warm the tortillas and set 1 on each of 4 heated plates. Heat the beans and crab in separate saucepans.

For each tostada: Layer the tortilla with the beans, crabmeat, cheese, tomato, lettuce, avocado, and olives. Pour on salsa to taste and serve immediately. Serves 4. Source: The Sandwich Book, by Judy Gethers, 1988, page 43.

Crispy Fried Rainbow Trout

6 pan dressed rainbow trout or other small fish, fresh or frozen
1/4 c. evaporated milk
1-1/2 tsp. salt
Dash of pepper
1/2 c. flour
1/4 c. yellow cornmeal
1 tsp. paprika

Thaw frozen fish. Combine milk, salt and pepper. Combine flour, cornmeal and paprika. Dip fish in milk mixture and roll in flour mixture. Fry in hot fat at moderate heat for 4 to 5 minutes or until brown or fish flakes easily when tested with a fork. Drain on absorbent paper.

Serves 6. Source: Eat Wisconsin Fish.

Curried Crab Quiche

1 unbaked 10″ pie shell

Combine:
2 cans (7-1/2 oz.) crab or 1 lb. Alaska King crab
2 tbsp. lemon juice
2 tbsp. sherry
1 tbsp. finely chopped onions
1 tsp. curry powder
1 tsp. parsley flakes

1 c. cubed Swiss cheese or Havarti

Filling:
3 eggs, well beaten
3/4 c. milk
1/2 c. sour cream
1/4 tsp. salt

Bake pie shell at 400ºF for 10 minutes. Remove from oven.
Combine well drained crab with lemon juice, sherry, onion, curry and parsley.
Refrigerate 1-2 hours to blend flavors.
Cover bottom of pastry shell with cubed cheese.
Spread crab and seasonings over cheese.
Combine all ingredients for filling and pour over all. Bake at 350ºF for 45 minutes or until lightly browned and set.

Cool slightly and cut in wedges. Serves 6. Can serve this as a warm hors d’oeuvres by cutting into miniature slices.

Will serve 24 as an appetizer. Source: https://recipeland.com/recipe/v/curried-crab-quiche-22155

Fish Fillet with Greek Dressing

Any thin flat fish fillet (flounder, turbot, trout, etc.)
Juice of 1 lemon
1 tbsp. brown sugar
1 tbsp. Balsamic vinegar
1 tsp. dried basil
1 tsp. oregano
1 tsp. dried parsley or 1 tbsp. fresh
1/4 tsp. each garlic powder and onion powder
1 tbsp. olive oil

Combine all ingredients. Pour over fillets which have been placed in a shallow baking dish. Broil until browned (10 to 15 minutes).

Source: https://www.cooks.com/recipe/qb4s59u7/fish-fillet-with-greek-dressing.html.

Green Onion and Sesame Parchment-baked Fish

Add steamed brown rice and simply cooked greens for a healthy supper. Prep and Cook Time: 25 minutes. Notes: Aluminum foil may be used in place of parchment, but parchment creates an elegant presentation and can even puff up while cooking. Thin fillets like sole cook in 15 minutes. For thicker cuts, add 5 minutes for every 1/2 in. of thickness over 3/4 in.

4 fillets petrale sole
1/4 teaspoon salt
1/2 teaspoon freshly grated ginger
2 teaspoons toasted sesame oil
3 green onions, cut into 3-in. lengths and sliced thinly lengthwise

Preheat oven to 350°. Fold 4 pieces of parchment paper (12 by 14 in. each) in half to form 7- by 12-in. rectangles and cut them into half-heart shapes as large as the paper allows. Unfold into hearts. Place a fish fillet to one side of center of each heart and sprinkle with 1/4 of the salt. Spread each fillet with 1/4 of the ginger. Drizzle with 1/4 of the sesame oil and top with 1/4 of the green onions. Fold papers over fillets and crimp edges to close (see “How to Make a Parchment Packet,” below).
Put packets on a baking sheet and bake 15 minutes, or until the fish is opaque and flakes easily in the center; if necessary, cook 5 minutes more. Serve hot.

How to Make a Parchment Packet: The key to cooking en papillote starts with the shape of the paper. Fold a piece of parchment paper, about 2 1/2 times the size of what you’ll be cooking, in half and cut it into a half-heart shape. Unfold, fill one half with the ingredients, and fold the other half over to enclose. Starting at the top of the heart in the center of the dip, fold about 1/4 in. of the edge toward the center and start rolling this “hem” around the edge, crimping the roll as you seal it. When the roll reaches the bottom tip of the heart, twist to seal. When using aluminum foil, simply fold foil over contents and crimp edges to seal.

_{Makes 4 servings. Source: Sunset, February 2007. Note: Nutritional analysis is per serving. Calories: 179 (22% from fat); Protein: 32g; Fat: 4.3g (sat 0.8); Carbohydrate: 1g; Fiber: 0.3g; Sodium: 283mg; Cholesterol: 82mg.}

Halibut Baked in Fresh Green Salsa

The creamy, delicately flavored salsa tastes equally good with salmon. Prep and Cook Time: about 40 minutes. Notes: To clean tomatillos, pull off and discard papery husks, rinse fruit well (it will be sticky), and rub dry. You can make the sauce up to 2 days ahead and chill airtight. Serve fish and sauce with rice.

1 tablespoon butter
2 tablespoons flour
3/4 cup coarsely chopped tomatillos (see Notes)
1/2 cup coarsely chopped onion
2 fresh poblano chiles (6 oz. total), stemmed, seeded, and coarsely chopped
1/4 cup packed, coarsely chopped fresh cilantro, plus about 2 tbsp. whole leaves
1/2 cup reduced-sodium chicken broth
3/4 cup sour cream, divided
Kosher salt
1 to 2 tbsp. lime juice
1 or 2 boned and skinned halibut or salmon fillets (1 3/4 lbs. total; about 1 in. thick)

Preheat oven to 375°F. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.
Scrape flour paste into a blender. Add tomatillos, onion, chiles, chopped cilantro, chicken broth, and 1/2 cup sour cream. Whirl until smoothly puréed. Pour green sauce back into frying pan; add salt and lime juice to taste.
Rinse fish, pat dry with paper towels, cut into 6 equal pieces, and season with salt. Set pieces slightly apart in an 8- by 12-in. baking dish.
Bring green sauce to a boil over high heat, stirring. Pour evenly over fish.
Bake fish until it flakes but still looks moist in the center of the thickest part (cut to test), 15 to 20 minutes.
With a wide spatula, transfer fish to plates. Spoon sauce over portions, top with small spoonsfuls of remaining sour cream, and sprinkle with cilantro leaves.

How Hot Is Your Chile? To assess a chile’s heat, slice off its top through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Touch the slice to your tongue. If you want your food to be milder, split the chile and scrape out all or some of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold the chiles with a fork—and don’t touch your eyes.

_{Makes 6 servings. Source: Sunset, January 2008. Note: Nutritional analysis is per serving. Calories: 255 (39% from fat); Protein: 30g; Fat: 11g (sat 5.4); Carbohydrate: 7.6g; Fiber: 1g; Sodium: 157mg; Cholesterol: 60mg.}

Honey-Orange Marinated Salmon (Light)

Total Time | Prep: 10 min. + marinating | Bake: 30 min.

1/3 cup reduced-sodium soy sauce
1/4 cup orange juice
1/4 cup honey
2 green onions, thinly sliced
1 tablespoon olive oil
1 tablespoon sherry or apple juice
1 tablespoon minced fresh gingerroot
1 salmon fillet (1 pound)

In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times.

Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350°F for 30-40 minutes or until fish flakes easily with a fork.

Yield: 4 servings. Source: Taste of Home.

Oven-Fried Fish

1 lb. fresh or frozen fish fillets or steaks or three 10 to 12 oz. fresh or frozen pan-dressed trout or other fish
1 beaten egg
1/2 c. fine dry bread crumbs
1/4 c. butter or margarine, melted
1 tbsp. lemon juice

Thaw fish, if frozen. If using a fillet block, cut block into 3 portions. Dip fish into beaten egg then into bread crumbs. Place coated fish in a well-greased, shallow baking pan. Sprinkle with salt and pepper. Drizzle a mixture of melted butter or margarine and lemon juice over fish. Bake in a 500°F oven until golden and fish flakes easily when tested with a fork. Allow 5 to 6 minutes for each 1/2 inch of thickness. Source: One Million Recipes.

Fish and Potatoes (Hal Burgonyaval)

6 med. potatoes, cooed and mashed
2 lbs. fish, pike or trout
1-1/4 c. sour cream
1-1/2 c. dry bread crumbs
1/4 c. finely grated onion
Salt and pepper to taste
Touch of paprika
4 tbsp. butter, grated or in fine pieces

Cook and mash potatoes adding butter and milk as you like. Put fish into skillet and brown on both sides lightly, careful not to break fish apart. Spread mashed potatoes on the bottom of a greased baking dish and lay fish on the top then sprinkle the onions on. Salt and pepper to taste and the spread on the sour cream covering the entire top. Cover next with the bread crumbs and then dot with the butter and sprinkle the paprika.

Variation: You may make this with Kolbasz instead of fish if you desire.

Source: https://www.cooks.com/recipe/hj3e773t/fish-and-potatoes-hal-burgonyaval.html

Fish in Sesame Seed Oil

1 (3 lb.) whole fish
1-1/2 c. tahini sesame seed oil
2 c. sliced onions
1/2 c. olive oil
3/4 c. lemon juice
2 cloves garlic
1-1/2 tsp. salt
1 sliced lemon in rounds
2 tbsp. pine nuts, browned in butter
Parsley for garnish

Wash fish thoroughly and rub with mixture make from 1 clove garlic mashed with salt, 1/4 cup of lemon juice and 1/4 cup of olive oil. Bake at 400ºF for approximately 20-30 minutes depending on size of fish. In blender mix tahini, 1/2 cup of lemon juice, 1 clove garlic mashed with salt. Blend until creamy. Sauté onions in remaining 1/4 cup oil until golden brown. Remove fish. Cut off heat and tail and place one other end of long platter. Remove all fish from bones and arrange between head and tail of fish in fish shape. Pour sesame seed oil mixture over and garnish with sautéed onions, pine nuts, lemon rounds and parsley. Source: https://www.cooks.com/recipe/30220hh/fish-in-sesame-seed-oil-thajin.html.

Grilled Salmon with Raspberry-Mustard Sauce

1-1/2 cups (6 ounces) fresh raspberries, divided
3 tablespoons whole-grain mustard
3 tablespoons olive oil, divided
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
One 3-pound salmon fillet, pin bones removed

Light a hot indirect fire in a charcoal grill or preheat a gas grill to 400°F.
Reserve 1/2 cup of the berries. In a blender, combine the remaining berries with the mustard, 2 tablespoons of the oil, the honey, salt, and pepper. Blend until smooth. Pour half of the mixture into a bowl and reserve.
Brush the grill grate with the remaining oil. Brush the skinless side of the salmon with the remaining raspberry sauce and put it, skin-side down, on the grill.
Cover the grill and cook the salmon for 18 minutes, or until still slightly translucent in the center. Keep in mind that the thinner tail sections will be cooked all the way through.
Transfer the salmon to a platter and cut it into 6 serving pieces. Serve immediately with the reserved sauce, garnished with the reserved berries. Serves: 6. Source: Hands-off Cooking: Low-Supervision, High-Flavor Meals for Busy People, by Ann Martin Rolke.

Lone Star Steakhouse Sweet Bourbon Salmon

Menu Description: “Fresh salmon filet, marinated and mesquite grilled.”

2 salmon filets – (8 oz ea.)
2 tsp snipped fresh chives

Marinade:
1/4 cup pineapple juice
2 tablespoon soy sauce
2 tablespoon brown sugar
1 tsp Kentucky bourbon
1/4 tsp freshly-cracked black pepper
1/8 tsp garlic powder
1/2 cup vegetable oil

Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil.
Be sure all the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour. A few over is even better.
Preheat your barbeque or stovetop grill over medium-high heat. Cook the fish for 5 to 7 minutes per side or until each filet is cooked all the way through. Regularly brush the filets with the marinade.
Arrange the filets on each plate with the chives sprinkled over the top.

This recipe yields 2 servings. Source: Top Secret Restaurant Recipes, by Todd Wilbur, 1997. Pages 177-178_.

New England Fish Bake

Prep: 25 min. | Bake: 20 min. | Makes 4 servings

4 medium potatoes, peeled
1 teaspoon all-purpose flour
1 small onion, sliced and separated into rings
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk, divided
1-1/2 pounds cod, trout, catfish, or pike fillets
3 tablespoons grated Parmesan cheese, optional
2 tablespoons minced fresh parsley
1/4 teaspoon paprika

Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until almost tender; drain. Cut into 1/8-inch thick slices; place in a greased shallow 2-quart baking dish. Sprinkle with flour. Top with onion; sprinkle with salt and pepper. Pour half of the milk over potatoes. Top with fish and then remaining milk. Sprinkle with Parmesan cheese if desired. Cover and bake at 375°F for 20-30 minutes or until fish flakes easily with a fork. Sprinkle with parsley and paprika.

_{Yield: 3-4 servings. Nutrition Facts: 1 serving: 281 calories, 2g fat (1g saturated fat), 68mg cholesterol, 414mg sodium, 34g carbohydrate (5g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 starch. Source: Taste of Home Casseroles.}

Panéed Salmon

2 (5-ounce) salmon fillets, cut on the bias into thin long fillets
1 teaspoon Creole seasoning
4 tablespoons olive oil
3/4 cup bread crumbs
1/4 cup Parmesan cheese
2 tablespoons fresh chopped herbs (such as parsley, dill and chives)
1 teaspoon salt
1/2 teaspoon white pepper

Dilled Creamy Pasta, for serving see http://www.partain.com/pasta/dilled-creamy-pasta

Sprinkle both sides of each fillet with Creole seasoning, then rub in about 1 tablespoon of the olive oil. In a shallow bowl combine bread crumbs, Parmesan, herbs, salt and pepper, and 1 tablespoon of olive oil. Dredge fillets in bread crumb mixture, pressing firmly to make crumbs adhere. In a medium sauté pan heat remaining 2 tablespoons olive oil over medium-high heat and carefully add salmon. When first side has formed a golden crust, turn carefully, reduce heat to low and cook 3 minutes more.

Serve salmon on bed of dilled pasta. Yield: 2 servings. Source: https://www.emerils.com/121401/paneed-salmon-dilled-creamy-pasta.

Panko-crusted Salmon

Prep time: 10 minutes | Cook time: 12 minutes | Yield: Serves 4

Panko is a Japanese type of bread crumb that is especially light and crunchy, popular these days with chefs because it doesn’t get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all. The salmon is perfectly moist, flaky, and seasoned.

4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika

Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Serves 4. Source: https://www.simplyrecipes.com/recipes/panko_crusted_salmon/. Recipe courtesy of our friend, chef Evie Lieb.

Rainbow Trout Breakfast Fillets

1/2 c. all-purpose flour
1-1/2 tsp. paprika
1 tsp. ground thyme
1/4 tsp. salt
Dash pepper
1 egg, beaten
4 Clear Springs Brand Idaho Rainbow Trout fillets (4 oz. each)
1 tbsp. olive oil (Grandma Partain used bacon grease)

Combine flour, paprika, thyme, salt and pepper on waxed paper; set aside. Dip each trout fillet in egg; coat with seasoned flour mixture. Sauté trout in oil in large skillet over medium-high heat 1 to 2 minutes per side or until fish flakes easily with fork. Serve with fruit and garnish as desired.

Makes 4 servings. Source: https://www.cooks.com/recipe/eo34s1um/rainbow-trout-breakfast-fillets.html.

Raspberry Mustard Salmon with Caramelized Onions

You can enjoy this dinner with a glass of wine, or a glass of kombucha (which was the route I chose this week). And while this is a quick & easy dinner that works well during a busy week, it’s also great for dinner with guests.

Author: Kirk Blackmon
Prep time: 15 mins | Cook time: 12 mins | Total time: 27 mins | Serves: 2

2 tablespoons red wine vinegar
2 tablespoons raspberry mustard
2 pieces of Sockeye Salmon
2 tablespoon of coconut oil
1/2 onion, diced
1/2 cup cooked quinoa

Heat grill to 375 – 400 degrees.
Mix first two ingredients together and cover salmon with 1/2 the mixture. Cook salmon skin-side down for 10-12 minutes with grill cover closed.
While grilling, prepare the onions. Heat pan over medium-heat and melt coconut oil in the pan. Add onions and stir regularly, cooking until onions are brown and translucent. Remove onions from the heat and stir in remaining marinade.
Divide quinoa between two plates and add a serving of salmon to each. Top salmon with half the caramelized onions. Add your favorite veggie and serve immediately.

Tip: Double the recipe and add the salmon & caramalized onion to greens for a nice lunch salad tomorrow!

Source: http://fitaspire.com/raspberry-mustard-grilled-salmon-recipe/

Rich and Dreamy Salmon Pasta

Tender salmon, seasoned with basil and capers, swimming in a rich garlic sauce. You’re so dreamy. I’ve fallen for you hook, line and sinker.

8 ounces cooked salmon
2 cups white cream sauce
1 cup onions
chicken broth
1/4 cup parmesan cheese
2 t. capers
2 t. garlic
1 t. basil
pepper

5 cups dry bowtie pasta

To make: Combine all indredients except pasta. If freezing, put into bags and freeze.

COOKING INSTRUCTIONS: If fresh, use in 2 to 3 days. If frozen, defrost completely in refrigerator.

To cook pasta: Bring large pot of water to a rolling boil. Add salt to taste if desired. Add pasta. Stir gently. Return to a boil. For authentic “al dente” pasta, boil uncovered, stirring occasionally for 10-12 minutes. Remove from heat. Drain well.

Heat skillet over medium high. Add salmon and sauce. Bring to boil, reduce heat to medium low and simmer for 7 to 10 minutes, or until onions are tender and sauce is hot. Add pasta to skillet. Toss gently to coat. Salt and pepper to taste.

_{NUTRITIONAL INFORMATION: Calories: 290 kcal, Total Trans Fat: 1.7 g, Calories from Fat: 100, Protein: 14 g, Carbohydrates: 33 g, Fat: 10 g, Saturated Fat: 2 g, Sodium: 580 mg, Cholesterol: 25 mg, Dietary Fiber: 2 g, Sugars: 4 g, Vitamin A: 2 %, Vitamin C: 6 %, Iron: 8 %, Calcium: 2 % (Amounts per serving based on exact recipe quantities and 6 servings per recipe.) Weight Watchers® POINTS: Total: 6; W/O Pasta: 4}

Salmon in Phyllo

8 (4-ounce) salmon filets
Salt and pepper to taste
1 tablespoon shallots, minced
3 tablespoons coarsely chopped fresh dill
3 tablespoons coarsely chopped fresh parsley
20 sheets Athens Phyllo Dough, thawed
1/4 cup butter, melted

Season salmon with salt, pepper, shallots, dill and parsley. Prepare medium phyllo rolls according to directions for Rolls and Strudels. Roll each filet in phyllo. Brush outside of rolls with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350°F oven for 25 to 30 minutes or until golden brown. Serve with fresh vegetables or salad.

Yield: 8 rolls, Source: Athens.com.

Salmon in a Packet with Moroccan Charmoula

Wild-caught Alaskan salmon is high in healthy Omega-3 fatty acids, low in mercury, and just plain delicious, especially when topped with charmoula, an exotic North African sauce. Serve with hot couscous and grilled vegetables.

1 tablespoon ground cumin
1-1/2 teaspoons ground coriander
1 tablespoon paprika
1 tablespoon red Chile powder
1 teaspoon salt
1/2 cup chopped cilantro leaves
4 cloves garlic, finely chopped
1/4 cup lemon juice
1/4 cup lime juice
1/3 cup extra-virgin olive oil
1 side of salmon (3-4 pounds)

In a bowl or other container large enough to hold the salmon, mix together the cumin, coriander, paprika, chile powder, salt, cilantro, garlic, lemon juice, lime juice, and olive oil. Add the salmon to the bowl, slather with charmoula, and allow it to marinate for 20 minutes in the refrigerator.

Preheat the oven to 350°F.

On a flat work surface, lay out 2 sheets of heavy-duty aluminum foil, ?? feet long, to make a double-thick packet. Place the salmon in the middle of the foil and top with more of the charmoula. Fold the foil over the fish and crimp the edges to form a tight seal.

Bake the salmon for 15-20 minutes, or until the fish at the thickest part is opaque almost all the way through. Remove from the oven, open the packet, and cut into 6—8 pieces.

Serves 6-8. Source: Cilantro Secrets, by Gwyneth Doland, page 61.

Spicy Broiled Trout

1/2 c. dry white wine or water
1/2 stick butter
1 tsp. mustard (not dry)
1 tsp. seasoning salt
1 tsp. seafood seasoning
1 tsp. ginger
1 tsp. onion flakes
Pinch of salt
Pinch of rosemary
1 to 2 lb. trout fillet

Place trout fillets in greased baking dish. Combine ingredients in saucepan and simmer for 5 minutes. Pour half of sauce over fillets and broil for 6 to 7 minutes. Add remaining sauce and finish cooking.

Yield: 2 to 4 servings. Source: One Million Recipes.

Sweet Orange Salmon (Light)

2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon grated orange rind
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets
Cooking spray
Orange wedges (optional)

Preheat broiler.
Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of fish. Place fish on a broiler pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with orange wedges, if desired.

_{Yield: 4 Servings (Serving Size: 1 Fillet). Calories 303; 39% From Fat; Fat 13.3g (Sat 3.1g, Mono 5.7g, Poly 3.2g). Protein 36.2g, Carb 7.5g; Fiber 0.5g; Chol 87mg; Iron 1 Mg; Sodium 235mg; Calc 33mg. Source: Cooking Light Weeknight, 2007.}

Swordfish and Spaghetti with Citrus Pesto

Level: Easy | Total: 35 min | Prep: 15 min | Cook: 20 min

1-pound spaghetti pasta (recommended: Barilla)

For the Citrus pesto:
1 bunch fresh basil, about 3 cups leaves
1/2 cup toasted pine nuts
1 clove garlic
1 lemon, zest grated and juiced
1 orange, zest grated and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

For the Swordfish:
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.

Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.

Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve. Makes 4 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Tripp’s Trout Amaretto

1 fresh 10-12 oz. trout
2 tbsp. clarified butter
1 tbsp. slivered almonds
Salt, pepper & garlic powder
Juice of 1/2 lemon
Flour for dredging
1/4 c. almond liqueur
1/2 c. heavy cream

Bone trout. Dredge in flour, shaking off excess. Heat butter in large skillet. Place trout in skillet, skin side up. Sauté 2 to 3 minutes or until golden brown. Turn carefully with wide spatula. Sprinkle on almonds and place under broiler. Broil until almonds are browned.

Return fish to top of stove and sauté 1-2 minutes. Add liqueur at once, off flame. Then flame to liqueur, shaking the pan until the flame dies out. Add salt, pepper and garlic powder to taste. Squeeze lemon juice into pan. Add cream. Shake pan well until sauce is thickened. Serve at once.

Makes 1 serving. Source: https://www.cooks.com/recipe/mk52u38c/tripps-trout-amaretto.html.

Trout Almondine

8 to 12 trout fillets
Milk to cover
2 tsp. salt
4 drops Tabasco
1-1/2 c. flour
1 tsp. pepper
1/2 c. butter
2 tbsp. olive oil

Soak fillets in a mixture of milk and Tabasco sauce for several hours. Season flour with 1 teaspoon salt and pepper. Remove fillets from milk as needed and dip in flour, shaking off excess flour. In an electric skillet at 375 degrees, fry fillets until golden brown in the butter and oil. Do a few at a time, and as cooked place on a warm platter or cookie sheet and keep warm in the oven until ready to serve. These may be kept in a warm oven up to 3 hours.

Sauce:
1 c. butter
1/2 c. almonds, sliced
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 c. parsley, chopped

Prepare sauce by melting butter and lightly browning almonds in butter. Add lemon juice, Worcestershire, salt and parsley. Mix and heat well. Just before serving, pour some sauce over trout and serve remaining sauce separately. If the sauce is made ahead of time, add the almonds at the last minute so they will remain crunchy.

Source: https://www.cooks.com/recipe/86rt4od/trout-almondine.html.

Trout Baked in Wine

1/2 cup butter, divided
2 tablespoons fresh parsley, chopped
4 trout, cleaned
salt
pepper
1 1/2 cups white wine
2 tablespoons lemon juice

Preheat oven to 350°F.
Combine 1/4 cup butter with parsley and mix well. Divide into 4 pieces. Place 1 piece inside the cavity of each fish. Rub fish with salt and pepper.
Place in a single layer in an oven-proof casserole. Pour wine over the fish. Cover and cook for 20 minutes.
Cut remaining 1/4 cup butter into small pieces. Add butter and lemon juice to fish. Cover and cook for another 10 minutes.

It can be served hot or cold; if the latter, chill and it will be a soft jelly.

Source: Credited to J. O’Brien. Adapted from A Taste of Ireland, 1880.