Sweet Love and Ginger

Seafood

Clean Spanish Style Seafood Stew

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This is a clean and healthy version of a typical Spanish Style Seafood Stew.

Spanish Style Seafood Stew

Sometimes you just need a hearty, spicy stew to clear out your sinuses and fill your belly.

I’m thinking this is that stew for me….

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Thai Glazed Salmon in foil

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This is a recipe for Thai Glazed Salmon in Foil that comes together in minutes with fresh Asian style herbs and spices.

Thai Glazed Salmon in Foil

So I think Chuck and I found our new favorite salmon recipe. Chuck even said he might like it better than the Maple Salmon that I usually make him, and this is a man who eats maple everything.

I myself could not get enough. The sauce it sweet, and tangy with a little heat at the end, and it goes great slathered over rice, and veggies. The little chunks of lemongrass, garlic, and ginger add little bursts of flavor that send the whole thing over the moon.

Thai Glazed Salmon in Foil

I like the idea of cooking it in foil because it keeps all the juices in, while the last few minutes of broiling add a wonderful char, caramelizing and a bit more flavor.

Thai Glazed Salmon in Foil

Thai Glazed Salmon in foil
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 2 tablespoons fresh grated lemon grass
  • 2 tablespoons grated ginger
  • 3 cloves garlic, minced
  • 1/4 cup low sodium soy sauce
  • 3 teaspoons sesame oil
  • 1-2 teaspoons Sriracha (to taste)
  • 1/4 cup honey
  • 2 tablespoons rice wine vinegar
  • 2 lbs salmon
  • Hand full of green onions for garnish
Instructions
  1. Preheat the oven to 375 degrees
  2. In a small bowl whisk together lemongrass, ginger, garlic, soy, sesame oil, sriracha, honey, and vinegar.
  3. Lay a large piece of foil (large enough to wrap the salmon) on a baking sheet and place the salmon skin side down.
  4. Spoon the sauce over the salmon and fold up the sides of the foil creating a sealed packet.
  5. Bake for 17-20 minutes.
  6. Turn up the oven to broil and open the packet. Cook for another 2-3 minutes. The sauce should caramelize and the salmon will flake with the flat side of fork when cooked through.
  7. Garnish and serve.
Thai Chicken Burgers

Thai Chicken Burgers

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Easy Lemon Pepper Fish

Easy Lemon Pepper Fish

 

Honey Dijon Baked Salmon

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This is a simple and succulent recipe for Honey Dijon Baked Salmon, that comes together in less than 30 minutes!

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Just before we were about to move I took it upon myself to clean out our freezers. We basically went 3 weeks without buying more than milk and a few fresh veggies. I felt the queen of saving money when my weekly grocery bill topped out at $25.

The crazy part is that we aren’t even half way through our chest freezer. Quite a bit of that is venison that Chuck got this year, and that we are still working our way through, but there is also a sale turkey, corned beef, and a lamb roast in there, that I just haven’t found the time to cook yet. I even found a gallon bag of frozen yellow tomatoes that I totally forgot about, so there will be some Yellow Tomato Jam in our future.

Also in this venture I stumbled across some pretty well freezer burnt wild caught salmon. I racked my brains trying to come up with a way to use the basically ruined salmon, I mean there’s burgers, smoking, dog treats, you know all those recipes I’m sure, but in the end I decided to just go with a tried and true recipe that is amazing at keeping moisture in, something that freezer burnt food usually lacks upon cooking.

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The marinade basically forms a crust on the salmon while it cooks to keep all the moisture and flavor in. It’s also really amazing to dip your veggies in, just sayin’. It some together super fast and since there’s citrus in it you only really want to let the fish marinate for 15 to 20 minutes or it will begin to get tough. When it comes out it’s perfectly crusted and beautiful. Something that will please many a picky eater.

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Honey Dijon Baked Salmon
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon dried garlic
  • 3 tablespoons flat leaf parsley, chopped (plus more for garnish)
  • 1/3 cup grainy Dijon mustard
  • 1 tablespoons lemon juice
  • 4 10-12 ounce salmon pieces
Instructions
  1. Preheat the oven to 425 degrees and place salmon skin side up in a large greased baking dish.
  2. Whisk together the oil, garlic, parsley, mustard, and lemon juice. Pour the mixture over the salmon, cover and let stand for 15 to 20 minutes.
  3. Place in the oven and cook for 15 to 20 minutes, or until the fish flakes easily with a fork.
  4. Serve with an additional sprinkle of parsley.

D4One: Shrimp and Sundried Tomato Cream Sauce Pasta

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This is a pasta dish served with shrimp over a rich and sweet Sundried Tomato Cream Sauce. It is to die for!

Shrimp & Sun Dried Tomato Cream Sauce Pasta

I’ve admitted before that I am pretty much in love with this recipe that I first saw on Closet Cooking, I even made my own version with Chicken Basil Meatballs. Well I’m still pretty obsessed with it, though I’m trying to keep the amount of pasta, and cream sauces down to a minimum around here. I have a dress to fit into in just a few short months!!!

One particular evening while Chuck was out of town for work I gave into the craving and made the recipe I have for you today. If you recall one of my very first Dinner for One recipes was pretty similar to this dish, except the main flavor component in that one was my other love – pesto. Here is the original recipe.

Shrimp & Sun Dried Tomato Cream Sauce Pasta

I can’t believe I am actually posting that link, with the old theme colors and the horrible photos. I’ve learned a lot since then about recipe writing and photography. I mean check out this updated version of the recipe. Hello beautiful! It still amazes me how far I have come. A big shout out to Pinch of Yum’s Tasty Food Photography for so much good info!

But I should really get back to this amazing recipe.

It has all the hallmarks of a perfectly decadent meal for one; delicious fresh seafood, over aldente pasta and a rich, creamy, and slightly sweet sauce. A sauce so good that you could probably just eat that for the meal sans pasta or anything else, but for a balanced meals sake we will let the pasta and shrimp be its vehicle.

If you haven’t tried this sauce yet, I am demanding that you drop everything and just do it. You will not be disappointed I promise you.

Shrimp & Sun Dried Tomato Cream Sauce Pasta

D4One: Shrimp and Sundried Tomato Cream Sauce Pasta
Prep time:
Cook time:
Total time:
Serves: 1 Serving
Ingredients
  • 2 ounces dry pasta
  • 1 tablespoon oil (olive or the oil from the sundried tomatoes works)
  • 4 ounces medium shrimp, peeled and deveined
  • 1 clove of garlic, minced
  • 1 tablespoon oil packed sundried tomatoes, chopped
  • ¼ cup chicken broth
  • 2 tablespoons whipping cream
  • 1 tablespoon grated parmesan cheese (plus more for garnish)
  • Salt and pepper to taste
  • ½ tablespoon fresh chopped basil for garnish
Instructions
  1. Cook the pasta according to package instructions until aldente.
  2. Meanwhile heat the oil over medium high heat in a large skillet. Add the shrimp and cook for 2 minutes a side or until the shrimp is pink and firm. Remove from the skillet and set aside.
  3. In the same pan add garlic and sundried tomatoes and cook for one minute.
  4. Add the broth to deglaze the pan, scraping the browned bits off the bottom.
  5. Stir in the cream, bring it up to a low simmer and reduce the heat to low. Stir in the parmesan cheese and cook for 2 to 3 minutes until thickened.
  6. Remove the pan from heat and stir in the shrimp and cooked pasta until everything is will coated.
  7. Adjust the seasonings and top with grated parmesan and basil to serve.

 

 

Easy Lemon Pepper Baked Fish

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This is a super easy recipe that I have been making for years. I love it because it is so easy, quick and healthy, plus it goes great with just about any white fish. I am posting it today because I have had a number of people say that they can’t cook fish, or are afraid to cook fish.
Easy Lemon Pepper Baked Fish

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