Category: Seafood

This is another family favorite.  I got the recipe off of the Louis Kemp website a few years ago.  I will have to break this recipe out sometime when it is warmer outside.  Not much of winter dish  Over the years I have tweaked, removed and replaced items from the original recipe.  You can switch out the veggies that you want or the pasta you want along with using Greek Yogurt In place of Sour Cream
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons sour cream
1/4 cup mayonnaise
1/2 teaspoon mrs dash lemon pepper, sugar
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated

Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.

Preparation Time
25 min

Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.
Prep: 10 minutes
Total: 25 minutes
Ingredients

Serves 4

* 3 slices white sandwich bread
* 1 cup fresh parsley
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 4 skinless salmon fillets (6 ounces each)
* 2 tablespoons Dijon mustard
* 3 tablespoons fresh lemon juice
* 5 ounces baby spinach
* 1/2 medium red onion, thinly sliced

Directions

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

   The other day I was looking for a different way to make salmon.   We have plenty recipes that I use regularly for salmon.   My husband stumbled across the recipe for Thai Barbecued Salmon.   For the benefit of those who do not subscribe to the magazine I will post the recipe here as well.   It was so easy to make and very tasty.   I am posting the recipe as is but letting you know that I chose to use flat leaf parsley in place of cilantro.  Not really a fan of cilantro.  Other than the minor change I made I would still recommend this recipe and will absolutely without a doubt make it again.   It was not as spicy as I thought it would be.   I am thinking if you want it spicier then you can adjust the amount of Thai chili sauce that it calls for.

Thai Barbecued Salmon

Simple & Delicious – try a FREE ISSUE today!

SERVINGS: 4

CATEGORY: Low Carb

METHOD:

TIME: Prep/Total Time: 15 min.

Ingredients:

• 2/3 cup barbecue sauce
• 1/3 cup Thai chili sauce
• 1/4 cup minced fresh cilantro
• 4 salmon fillets (1 inch thick and 4 ounces each)

Directions:

In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving.
    Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce. Yield: 4 servings.

This is another family favorite.  This is the original recipe as I got it off of the Louis Kemp website a few years ago.  I will have to break this recipe out sometime when it is warmer outside.  Not much of winter dish
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons non-fat sour cream
1/4 cup light mayonnaise
1/2 teaspoon black pepper, sugar, dry dill weed
salt to taste
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated
1/4 cup frozen peas cooked (optional)

Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.

Preparation Time
25 min

I know it has been awhile since I posted a recipe.  I am always on the lookout for easy salmon recipes.  It does not get any easier than this one. I discovered this one a few months ago in one of my many cooking magazines.  In fact I am making it for dinner tonight.  I have modified the recipe to mine and my hubby’s taste.   I season the fish with a salt free garlic herb seasoning before broiling and I use garlic herb feta in place of the plain feta cheese.  Still makes for a tasty recipe.

I originally found this recipe at Kraftfoods. 
I also combined it with another favorite salmon recipe of ours by adding the spinach and mushrooms.
It is quick and easy to make also.  
3 Tbsp. KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing 
4 salmon fillets (4 oz. each)
1 bag Spinach
1 pkg Mushrooms
 

POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. 
PREHEAT oven to 375  Remove salmon from marinade; discard bag and marinade.  Also combine spinach and mushrooms with salad dressing and pour over marinated fish.
Bake  salmon, 30-35 minutes. or until salmon flakes easily 
 

I am not sure where  I originally got this recipe from but has over the years become a family favorite.

1 tablespoon oil
3/4 pound scallops
1 package (9 oz. size) Three Cheese Tortellini
2 cups assorted cut-up vegetables
1 package (7 oz. size) Basil Pesto Sauce

Directions:
HEAT oil in large nonstick skillet on medium heat. Add scallops; cook and stir 2 to 3 minutes or until no longer translucent.BRING 4 quarts water to boil. Add pasta; boil gently 2 minutes, stirring frequently. Stir in vegetables; continue cooking 3 minutes. Drain.

I first heard of this recipe from my dad. It has since become a favorite of my husbands. It is time consuming but, well worth the time to make.
1lb of medium shrimp
2 tablespoons of lemon juice
¼ tsp salt
1/8 tsp ground red pepper
¼ cup finely chopped onion
1/3 cup finely chopped green bell pepper
3 tablespoons of bacon drippings
2 tablespoons of flour
¾ cup shrimp stock or chicken broth
Peel and devein the shrimp. Combine the shrimp, lemon juice salt and red pepper in a bowl and mix well. Cook the onion and bell pepper in the bacon drippings in a skillet over medium high heat for 10 min or until tender, stirring constantly. Sprinkle with the flour. Cook for 2 minutes or until the flour begins to brown, stirring constantly. Add the shrimp mixture and stock. Cook for 2 to 3 minutes or until the shrimp turns pink, stirring constantly. Add water or additional stock if sauce is to thick. Serve over creamy grits.
Creamy Grits

12 cups of chicken broth
4 cups of stone ground white grits
1 cup heavy cream
Salt to Taste

Bring 11 cups of broth to a boil in saucepan. Add the grits slowly, stirring constantly. Reduce the heat, stirring constantly. Cook for 20 minutes, stirring frequently. Stir in the cream. Cook for an additional 10 minutes. Add remaining broth as needed for consistency. Season with salt.