Garlic Butter Sheet Pan Salmon & Asparagus from Chrissy Teigen

Please check out her site! The recipe can be found here.

Ingredients:
4 skin-on, center-cut salmon fillets (about 1 ¾ to 2 pounds)
1 bunch asparagus
2 lemons
1 stick unsalted butter, softened (but not melted!)
2 tablespoons minced garlic
1 tablespoon dried parsley 
1 teaspoon kosher salt, plus more for seasoning
1 good drizzle of olive oil (for the pan)
   freshly ground black pepper, for seasoning

Directions:

Make the magic butter:

Zest one of the lemons into a medium bowl (reserve the lemon), then add the softened butter, garlic, parsley, and salt. Mix it up really good and set aside.

For the Sheet Pan:

Preheat the oven to 450°F. 

Cut or snap the whiter ends off the asparagus. Halve both the reserved zested lemon and the second lemon. Line a large rimmed baking sheet with foil or parchment paper. (Makes clean up easier!)

Generously drizzle some olive oil onto the foil. Arrange the salmon, halved lemons, and asparagus so it’s nice and pretty.

Now it’s butter time! Go crazy and schmear most of it on the salmon, but also dot some on the asparagus. Sprinkle a little salt and pepper on top.

Pop it into the oven for 11–14 minutes or so, depending on how you like your salmon. (Less time in the oven is more tender.)

Once cooked, remove from oven and tilt your pan and spoon more of that melty butter goodness onto your filets. Season with more salt and pepper, if you want. Squeeze the roasted lemon juice all over the top.

Shrimp Enchiladas

1 pound of shrimp, peeled and cooked

Green onions, for the top

Cheese-whatever kind you want, shredded

2 cans of crab meat

Green enchilada sauce

Flour tortillas

Put enough enchilada sauce in the bottom of a rectangular pan to cover.

In tortillas, put some crab in the middle and spread it out. Add some shrimp and cheese. Fold or roll the tortilla and place in the pan. Repeat until you have as much as you want.

Once the pan is full, put the rest of the sauce over the top. Sprinkle with more cheese, and top with onion (if you want).

Bake in a 375 degree oven for 15-30 minutes, or until the cheese has melted.

Recipe from Karla Garcia

Planked Salmon with Champagne Cream Reduction

One of the things I love best about living in the Pacific Northwest is the readily available, fresh and not too expensive salmon. And one of the ways I like serving it is with a nice Champagne cream reduction. Now that I'm diabetic, we can't eat like this all the time, but it's been a month since I was diagnosed, so it was time for what will now be a very occasional treat.

Ingredients

1 lb. filet of salmon
Lemon slices
1/2 c. thinly-sliced shallot
1 c. dry Champagne
3/4 c. heavy cream
1 tsp. Dijon mustard
Salt and pepper
Pinches of dried herbs (rosemary and thyme); fresh would be better, but I didn't have on hand
1 roasting/barbecuing plank that has been soaked in fresh water for 2 or more hours

Prepare your grill or preheat your oven to around 350F. Place the salmon on your plank, season with salt, pepper, a pinch of rosemary and thyme, and thinly-sliced lemon slices (cover the salmon evenly). Place on the heated grill or in the oven, and grill/roast for about 20 minutes. I aim for medium, but cook it how you like to eat it.

While the fish is cooking, heat a sauce pan over high heat and add in the Champagne and shallot. Reduce the wine to just a tablespoon or two by boiling it vigorously. When reduced, add mustard and the heavy cream and stir until nicely thickened (when it coats the back of a spoon). Spoon over the fish and enjoy with a vegetable of your choice and the rest of the Champagne.

~David

Hot and Sour Prawn Soup

The credit for this recipe goes to Gordon Ramsay. Say what you will about the man, but he can cook.

You'll need:

2 qts. chicken stock (see the recipe on this blog)
2 oz. fresh ginger peeled and cut into strips
2 stalks lemongrass
1 fresh cayenne pepper, cut into half lengthwise
Juice of 1 lime
1 Tbsp. sugar
1 tsp. sea salt
2 - 3 Tbsp. fish sauce
Fresh cracked pepper to taste
1/2 lb. fresh shrimp
2 c. white button mushrooms
1/2 c. fresh cilantro (coriander if you're outside of the US)

Bring the stock to a boil and then take it off the heat. Add in everything but the shrimp and mushrooms and let infuse for 15 - 20 minutes. Strain and then add in the shrimp, mushrooms, and coriander (or cilantro). The shrimp will cook in the still-hot stock and you want the mushrooms a bit firm. Serve and enjoy.

~David

Postscript: I added onion to a recent batch for extra good nominess. :)

Fish and Chips (without the chips)

We don't usually post about others' recipes, but this recipe for fish and chips is just too good to keep secret. Well, it's out there in the endless fount of information that is the Internet, but so are many, many (many ad nauseum) others.

Here's the link to the easiest and tastiest fish (and chips) I've ever eaten:

Real English Fish and Chips with Yorkshire Beer Batter

I can't vouch for the "Real English..." and "...Yorkshire..." parts of the title, but it sure is yummy.

I served with a zippy tartar sauce:

1/2 c. mayonnaise
3 tbsp. sweet pickle relish
1 1/2 tsp. hot horseradish
1/4 tsp. cayenne pepper
1 pinch dried yellow mustard
1/8 tsp. good italian seasoning

Enjoy!

~David