Baked Scallops

Recipe

4 tablespoons butter, melted

 1 1/2 pounds bay scallops, rinsed and drained

 1/2 cup seasoned dry bread crumbs

 1 teaspoon onion powder

 1 teaspoon garlic powder

 1/2 teaspoon paprika

 1/2 teaspoon dried parsley

 3 cloves garlic, minced

 1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).

Pour melted butter into a 2 quart casserole dish. Spread scallops evenly inside the dish. We added some shrimp that we also had available.  Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese in a bowl and then sprinkle it all over the scallops.

Bake in pre-heated oven until scallops are firm, about 20 minutes.

Our Review

We liked this.  It probably could have had more flavor in the topping, but it wasn't bad.

Source

Grilled Marinated Salmon

Recipe

1/4c soy sauce

1/4c rice wine vinegar

2 Tbsp white sugar

1 Tbsp extra virgin olive oil

1 tsp mustard powder

1 tsp ground ginger

1 tsp ground black pepper

2 pounds salmon

Mix all ingredients in a bowl.  Put salmon in a ziplock bag or a tupperware, pour marinade over and marinate overnight.

Cook over medium high heat for 3-4 minutes.

Our Review

This was amazing.  It may have been the fact that we used a wild fresh Alaskan Salmon that we ordered from a farm or it may have been the marinade itself.  In any case, it was amazing.

Source

Fish Tacos

Ingredients

1/4 cup reduced-fat sour cream
2 tablespoons fresh lime juice
Coarse salt and ground pepper
1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
4 scallions, thinly sliced (about 1/2 cup)
1 jalapeno chile, halved lengthwise, one half minced
2 tablespoons olive oil
1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
8 flour tortillas (6-inch)
1/2 cup fresh cilantro leaves

In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.

In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.

Meanwhile, warm tortillas according to package instructions.

To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.

Our Review

We liked them.  I thought the sauce with the cabbage was really good.  One child ate six or seven and one ate three.  He said he didn't like fish, but he ate them all.  We did not add jalapenos into ours though and we made more sauce.  Next time, I'd make more sauce.

Source

Mediterranean Salmon

Ingredients

1/2 C olive oil (EVOO)

1/4 C balsamic vinegar

4 cloves garlic, pressed

4 salmon fillets (3 ounces each)

1 Tbsp chopped, fresh cilantro

1 Tbsp chopped fresh basil

1 1/2 tsp garlic salt

Mix the olive oil and balsamic vinegar in a small bowl.  In a shallow baking dish, rub the garlic on the salmon.  Then pour the olive oil and vinegar mixture over them, turning to coat.  Season with cilantro, basil, and garlic salt.  Set aside to marinate for 10 minutes.

Preheat the broiler.  

Place the salmon about 6 inches from the heat source and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occassionally with the sauce from the pan.

Our Review

I used dried cilantro and basil and one large salmon fillet instead of 4 smaller pieces.  This was really good and both boys really liked it (which says a lot since the younger one hasn't been liking salmon lately.)

Source

Salmon with Brown Sugar Glaze

• Ingredients

• 1/4 cup packed light brown sugar

• 2 tablespoons Dijon mustard

• 4 (6 ounce) boneless salmon fillets
• salt and ground black pepper to taste
• Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.  Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.  Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.