Tag: seafood

Red Leicester Lobster Chowder
July 2, 2024

Red Leicester Lobster Chowder

Red Leicester Lobster Chowder is one of our favorite summer soups. I start this chowder by cooking carrots, celery, and leeks until they are tender. Then, I add in homemade chicken stock and red potatoes. Finally, I add cream and cooked lobster. We like this soup for several reasons. First …

soup
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by Sharon
BLT Lobster Salad Rolls
June 25, 2024

BLT Lobster Salad Rolls

BLT Lobster Salad Rolls are one of our all-time favorite family dinners. I start this lobster dinner by steaming two live lobsters. Then, I remove the lobster meat from the shells and chop it in small pieces. Next, I combine the lobster with mayonnaise, lemon juice, tarragon, bacon, lettuce, …

Uncategorized
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by Sharon
Teriyaki Salmon Salad Bowls
May 23, 2024

Teriyaki Salmon Salad Bowls

Teriyaki Salmon Salad Bowls are one of our favorite salmon dinners. I start these bowls by steaming asparagus and air frying the salmon. Then, I make a lemon vinaigrette and toss it with spring greens lettuce, avocado, radishes, and tomatoes. Finally, I top the veggies with the salmon that is glazed with Terrapin Ridge Farms Spicy Pineapple Teriyaki Grill and Wing Squeeze. I like this salmon dish for several reasons. First of all, I like how light and healthy these fish bowls are. Secondly, I like that I can make this entire salad-based meal in less than thirty minutes. That makes these salmon bowls great for busy weeknight days. Thirdly, I like that this is a complete meal. No side dishes are necessary. And, lastly, we all love the rich Asian-inspired flavors in these salad bowls.

THE EQUIPMENT I USED

  • A Grill Pan- You can cook the salmon in a nonstick grill pan or a nonstick skillet for these Sweet Teriyaki Salmon Bowls.
  • Air Fryer- I really like cooking my salmon in the air fryer.
  • A Saucepan- Use a saucepan with a tight-fitting lid to cook the asparagus.

THE INGREDIENTS NEEDED FOR TERIYAKI SALMON SALAD BOWLS

  • Salmon- My favorite salmon is the Faroe Island salmon. Be sure to use salmon fillets, not steaks. I like to remove the skin before cooking my salmon.
  • Teriyaki Sauce- I used the
    Terrapin Ridge Farms Spicy Pineapple Teriyaki Grill and Wing Squeeze.
  • Lemon Juice- Use freshly squeezed lemon juice for the vinaigrette.

HOW I MADE MY SALMON BOWLS

  • First, I made a light lemon vinaigrette in the food processor.
  • Next, I air fried my fish. We like ours fairly well done, so I made sure to cook it until it was no longer pink inside.
  • Finally, I arranged everything on top of four bowls of fresh veggies.

If you like salmon, you need to try these flavorful Teriyaki Salmon Salad Bowls.

Teriyaki Salmon Salad Bowls
teriyaki salmon salad bowls

Teriyaki Salmon Salad Bowls

Air Fried Salmon topped with Terrapin Ridge Farms Spicy Pineapple Teriyaki Grill and Wing Squeeze served in a bowl on top of spring greens, along with asparagus, radishes, avocados, and tomatoes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 425 kcal

Equipment

  • Food processor
  • an air fryer

Ingredients
  

  • ½ cup extra virgin olive oil
  • 3 tbsp. lemon juice
  • 1 tsp. each honey, minced garlic
  • ¼ tsp. each kosher salt and black pepper
  • 1 bunch asparagus, trimmed
  • 4 cups spring green lettuce mix
  • 1 avocado, sliced
  • 1 cup thinly sliced radishes
  • 1 cup sliced tomato
  • 1 pound salmon fillet, sliced into 4 servings
  • ¼ cup Terrapin Ridge Spicy Pineapple Teriyaki Grill and Wing Squeeze
  • ¼ cup sliced scallions
  • 1 tbsp. sesame seeds
  • ¼ tsp. red pepper flakes

Instructions
 

  • Begin by Making a Lemon Vinaigrette: In a food processor, process the oil, lemon juice, honey, garlic, salt and pepper until well combined.
  • Next, steam the asparagus. In a 3-quart saucepan, bring one inch of water to a boil. Add the asparagus, cover, and steam for 5 minutes. Drain and then put in a bowl of ice water until cool, to set the color. Drain and dry off.
  • Next, prepare the other vegetables. Divide the spring greens between four bowls. Toss with the vinaigrette. Top with asparagus, tomato, radishes, and avocado.
  • Then make the Salmon: Heat an air fryer to 425 degrees, and brush the grill pan with vegetable oil. Season the salmon with a quarter teaspoon of salt and pepper. Cook the salmon for about five minutes. Brush with the Spicy Pineapple Teriyaki Squeeze and cook five minutes more or until the salmon reaches 145 degrees. Serve on top of lettuce. Top with scallions, red pepper flakes, and sesame seeds.

Nutrition

Calories: 425kcal
Keyword seafood
Tried this recipe?Let us know how it was!
seafood
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by Sharon
Shrimp Salad with Remoulade Dressing
April 17, 2024

Shrimp Salad with Remoulade Dressing

Shrimp Salad with Remoulade Dressing is one of our favorite quick and easy seafood dinner salads. I start this salad by boiling some shrimp. Then, I toss the shrimp with a creamy and spicy remoulade dressing, spring greens, grape tomatoes, avocado, cucumber ribbons, and radishes. We like …

seafood
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by Sharon
Butter Garlic Shrimp Pasta
April 12, 2024

Butter Garlic Shrimp Pasta

Butter Garlic Shrimp Pasta is one of our favorite seafood dinners. I start this dish by cooking linguini pasta. While the linguini boils, I cook shrimp and garlic in lots of butter. Finally, I toss the shrimp, peas  and linguini with red pepper flakes and Parmesan cheese. We like this dish for …

seafood
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by Sharon
Sweet Chili Salmon Bowls
April 5, 2024

Sweet Chili Salmon Bowls

Sweet Chili Salmon Bowls are one of our favorite salmon dinners. I like this salmon dish for several reasons. First of all, I like how light and healthy these fish bowls are. Secondly, I like that I can make this entire rice-based meal in less than an hour. That makes these rice bowls great for busy weeknight days. Thirdly, I like that this is a complete meal. No side dishes are necessary. And, lastly, we all love the rich Asian-inspired flavors in these rice bowls.

THE EQUIPMENT I USED

  • A Grill Pan- You can cook the salmon in a nonstick grill pan or a nonstick skillet for these Sweet Chili Salmon Bowls.
  • A Saucepan- Use a saucepan with a tight fitting lid to cook the rice.
  • Two Skillets- I recommend using nonstick skillets, both for the sauce and the salmon.

THE INGREDIENTS NEEDED FOR SWEET CHILI SALMON BOWLS

  • Salmon- My favorite salmon is the Faroe Island salmon. Be sure to use salmon fillets, not steaks. I like to remove the skin before cooking my salmon.
  • Sweet Chili Sauce- You can find this in the Asian section of your supermarket. I like the Kame brand.
  • Soy Sauce- Find this in the Asian section of your market.
  • Rice- I like the Rice Select brand of long grain rice for this these Salmon Bowls.
  • Butter- Be sure to use unsalted butter.
  • Lime Juice- Use freshly squeezed lime juice.

HOW I MADE MY SALMON BOWLS

  • First, I made my kimchi fried rice. Take care to not burn the rice.
  • Next, I grilled my fish. We like ours fairly well done, so I made sure to cook it until it was no longer pink inside.
  • Finally, I arranged everything on top of four bowls of rice.

If you like salmon, you need to try these flavorful Sweet Chili Salmon Bowls.

Sweet chili salmon bowls
Lime-Sweet Chili Salmon Bowls

Lime-Sweet Chili Salmon Bowls

Pan Seared Salmon topped with a Lime-Sweet Chili Sauce served in a bowl on top of kimchi fried rice. Served with pickled red cabbage, cucumbers, and carrots.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Korean, Thai
Servings 4
Calories 425 kcal

Ingredients
  

  • 1 cup carrot ribbons
  • 1 cup thinly sliced cucumbers
  • 1 cup thinly sliced red cabbage
  • ½ tsp. kosher salt
  • 2 tbsp. rice vinegar
  • 2 tsp. granulated sugar
  • 1 cup long grain white rice
  • 6 tbsp. unsalted butter, divided
  • 1 cup diced onion
  • 2 tbsp. minced garlic, divided
  • 1 cup kimchi
  • 2 tbsp. Shinangchon soy sauce
  • 1 egg
  • ½ cup sliced scallions
  • ¼ tsp. black pepper
  • 3 tbsp. sweet chili sauce
  • 1 tbsp. honey
  • 3 tbsp. lime juice
  • ¼ tsp. crushed red pepper flakes
  • 1 pound salmon fillet, sliced into 4 servings

Instructions
 

  • Begin by Pickling the Vegetables: Place each vegetable in their own bowl. Sprinkle with the salt and let sit ten minutes. Squeeze out any liquid. Stir in the rice vinegar and sugar.
  • Next, make the Kimchi Fried Rice: In a three-quart saucepan, bring a cup and a half of water to a boil. Add the rice and half a teaspoon of kosher salt. Cover and simmer for 16 minutes. Then, remove from the heat and let sit, covered, for ten minutes. While the rice cooks, melt 3 tablespoons of the butter in a skillet. Add the onions and cook on low heat until they're soft about 10 minutes. Add one tablespoon of the garlic and cook one minute. Add the cooked rice, soy sauce, kimchi, and a tablespoon of sugar. Stir to combine. Push the rice to the side of the pan and crack in the egg to the middle of the pan. Stir the egg until it's no longer runny. Stir the egg into the rice. Add the scallions and black pepper.
  • Next make the Lime-Sweet Chili Sauce: In a second skillet melt the other 3 tablespoons of butter on low heat. Add the other tablespoon of garlic and cook for one minute. Add the sweet chili sauce, honey, lime juice, and red pepper flakes and bring to a simmer. Set aside and cover to keep warm.
  • Then make the Salmon: Heat a grill pan on medium heat, and brush with vegetable oil. Season the salmon with a quarter teaspoon of salt and pepper. Grill the salmon on both sides for about four minutes per side, or until cooked through.
  • To Assemble the Bowls: Place some rice in each bowl and top with salmon and pickled veggies.

Nutrition

Calories: 425kcal
Keyword seafood
Tried this recipe?Let us know how it was!
seafood
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by Sharon
Salmon with Mushroom and Rice Pilaf
April 1, 2024

Salmon with Mushroom and Rice Pilaf

Salmon with Mushroom and Rice Pilaf is one of our favorite easy salmon and rice dinners. I start this dish by cooking rice, mushrooms, and leeks together in chicken stock. Then, I steam both asparagus and peas. Finally, I cook the salmon with butter and …

seafood, Uncategorized
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by Sharon
Brown Butter Lobster Linguini
February 24, 2024

Brown Butter Lobster Linguini

Brown Butter Lobster Linguini is one of our favorite seafood dinners. I start my brown butter lobster linguini recipe by steaming four lobsters. Then, I remove the meat from the shells and chop it up. Next, I boil the linguini and make a decadent and …

seafood, Uncategorized
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by Sharon
Linguini with Spicy-Lobster Vodka Sauce
December 1, 2023

Linguini with Spicy-Lobster Vodka Sauce

Linguini with Spicy-Lobster Vodka Sauce is one of our favorite seafood dinners. I start this dish by making a rich and creamy vodka sauce. Then, I stir in freshly cooked lobster meat, Parmesan cheese, and basil leaves. Finally, I toss it all with al dente linguini and more cheese. We like this dish for several reasons. First of all, I like that I can cook this in just thirty minutes. That makes it a great dish for cooking on busy nights. Secondly, I like that I can make most of this dish ahead of time. I like to make the vodka sauce without the lobster, cheese, and basil and freeze it. Then, I heat it up before serving it, adding the lobster after the vodka sauce has heated up. And, finally, we all love the spicy sauce and the sweet lobster meat.

The Equipment I Used

  • A Dutch Oven- I like to make my sauce in an enameled cast-iron Dutch oven.
  • A Large Pot- Use a big pot to cook the linguini.

The Ingredients Needed for Linguini with Spicy-Lobster Vodka Sauce

  • Lobster- Use fresh lobster meat. I used a pound of shelled lobster meat. But you can also steam between 2 and 4 lobsters, depending on how much lobster you want in your sauce.
  • Heavy Cream- I like the Organic Valley brand of cream.
  • Tomatoes and Tomato Paste- Use the best quality you can find. Lately I’ve really been liking the Muti brand from Italy. I like it because it does not contain citric acid. That makes the sauce sweeter and less acidic.

How I Made my Linguini and Sauce

  • First, I cooked the onions and garlic until they were soft. Cook them on low heat to take care that they don’t burn.
  • Then, I added the tomatoes, chicken stock, and spices.
  • Finally, I added in the vodka, cream, lobster, Parmesan, and linguini.

If you like spicy foods, you need to try this rich and delicious Linguini with Spicy-Lobster Vodka Sauce.

Linguini with Spicy-Lobster Vodka Sauce
Linguini with Spicy-Lobster Vodka Sauce

Linguini with Spicy-Lobster Vodka Sauce

A creamy tomato vodka sauce with sliced hot cherry tomatoes and fresh lobster and tossed with linguini and basil.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 2 tbsp. extra virgin olive oil
  • 1 cup diced onions
  • 1 tbsp. minced garlic
  • ¼ cup tomato paste
  • 28 ounces canned chopped plum tomatoes
  • ¼ cup hot cherry pepper slices, minced
  • ¼ cup chicken stock
  • ¼ tsp. each kosher salt and red pepper flakes
  • 2 tsp. sugar
  • ½ tsp. dried oregano
  • 2 tbsp. vodka
  • ½ cup heavy cream
  • 1 pound fresh lobster meat, chopped in bite sized pieces
  • 3 tbsp. kosher salt
  • 12 ounces linguini
  • ¼ cup fresh basil leaves
  • ½ cup Parmesan cheese

Instructions
 

  • For the sauce: In a Dutch oven, heat the oil over low heat. Cook the onion until it's soft. Add the garlic and cook another minute. Add the tomato paste, tomatoes, cherry peppers, chicken stock, salt, sugar, and oregano and simmer for 15 minutes. Then stir in the cream and vodka and bring it to a boil. Add the lobster and cook until warmed through, about five minutes. Remove from the heat.
  • While the sauce cooks, cook the linguini according to the package directions until it's just al dente. Boil it in a large pot of water along with the kosher salt. Drain the linguini and then put it back in the pot. Toss in as much sauce as you like, along with the basil and parmesan. Serve with extra parmesan.

Nutrition

Calories: 400kcal
Keyword seafood
Tried this recipe?Let us know how it was!
seafood
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by Sharon
Summer Farmstand Tuna Bowls
August 18, 2023

Summer Farmstand Tuna Bowls

Summer Farmstand Tuna Bowls are one of our favorite warm weather dinners. I start these bowls by roasting corn on the cob. Then, I fill our bowls with spring green lettuce mix, and top them with Natural Catch tuna fillets, tomatoes, avocado, cucumbers, the corn …

seafood
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by Sharon