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 …
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 …
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.
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.
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.
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 …
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 …
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.
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
A creamy tomato vodka sauce with sliced hot cherry tomatoes and fresh lobster and tossed with linguini and basil.
1poundfresh lobster meat, chopped in bite sized pieces
3tbsp.kosher salt
12ounceslinguini
¼cupfresh basil leaves
½cupParmesan 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.
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 …
Tuna-Vegetable Salad with Lemon Dressing is one of our favorite no-cook summer dinners. I start this salad by assembling a platter of chopped lettuce, cucumbers, tomatoes, radishes, and onions. Then, I top it with Natural Catch White Albacore Tuna Filets. Finally, I drizzle on a …
Lemony Lobster and Wine Fettuccini is one of our favorite seafood dinners. I start this lobster fettuccini dish by steaming four live lobsters. Then, I make a rich and buttery lemon and white wine sauce. Finally, I toss the lobster and fettuccini with the sauce and top it with basil and grated Parmesan cheese. We like this lobster pasta dish for several reasons. First of all, I like that I can make this entire dish in less than one hour. Secondly, I like that I can make parts of this dish ahead of time. I often like to cook the lobster ahead of time. Then, I just reheat the lobster in the microwave and toss it with the fettuccini and sauce. And, finally, we all love the sweet lobster, the al dente fettuccine, and the buttery sauce.
The Equipment I Used
A Large Pot- You’ll need this to cook the lobsters.
The Ingredients Needed for Lemony Lobster and Wine Fettuccini
Lobster- Sometimes I steam the lobsters myself, and sometimes I have the fish market do it for me. Or I sometimes buy precooked lobster meat.
Fettuccini- My favorite fettuccini is the DeCecco brand fettuccini. It’s the closest fettuccini I’ve found to homemade fettuccini.
Oil- Use a good quality extra virgin olive oil.
White Wine- You can use any good quality dry white wine.
Lemon Juice- Use freshly squeezed lemon juice.
Butter- Be sure to use unsalted butter.
How I Made my Lobster Pasta
First, I steamed the lobsters. It’s important to not overcook them.
Then, I took all the lobster meat out of the shells. This is the most tedious part of this recipe. I like to use the shells to make lobster stock.
Next, I made the sauce. It’s important to simmer the wine and lemon juice until it’s reduced. Also, be sure to stir in the butter one tablespoon at a time.
Finally, I tossed the fettuccine and lobster until everything was coated with the sauce.
If you like lobster, you need to try this decadent and delicious Lemony Lobster and Wine Fettuccini.
Lemony Lobster and Wine Fettucine
Steamed lobster tossed with fettuccine in a lemon and white wine sauce.
Bring 2 inches of water to a boil, in a very large pot.
Add the lobsters, and hold down the lid to kill the lobsters quickly. Steam them for 12 minutes.
Remove the lobster meat from the shells and chop it into one-inch pieces. Cover to keep it warm.
Bring a large pot of water to a boil, for the pasta. Add three tablespoons of kosher salt to the boiling water. Cook the fettuccini until al dente according to the package directions. Drain the fettuccini and set it aside.
As the pasta cooks, heat the oil in a large skillet, and add the shallots and garlic, on low heat.
Cook for five minutes, and then add the wine and lemon juice, and cook for five minutes or until reduced by half. Remove the pan from the heat and stir in one tablespoon of the butter. Stir until the butter is completely melted. Add the rest of the butter, one tablespoon at a time, stirring until it's melted. Add the lobster, salt, and pepper. Toss until everything is coated in the sauce. Top with the cheese and basil.
Cook for another minute, and then add the drained pasta and lemon juice. Take the pan off the heat and toss everything together. Put in a serving bowl and top with the basil, lemon zest and cheese.
Lemon Asparagus Lobster Linguini is one of our favorite springtime suppers. I start this seafood dinner by steaming four lobsters and some asparagus. Then, I toss them with linguini and a light lemon basil sauce. We like this dish for several reasons. First of all, …